January 8th is Elvis Presley’s birthday. The King was born on January 8, 1935, in Tupelo, Mississippi. To celebrate, we’ve got some Elvis Presley recipes for you.

Elvis’ favorite sandwich was a fried peanut butter sandwich with sliced bananas and bacon. The following recipes carry on the theme.
 
 
ELVIS TRIBUTE DISHES

How about an Elvis grilled cheese sandwich: bread spread with peanut butter, cheese (we like Brie), bacon, and slices of banana (photo © Hipsubwg.Blogspot).

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[1] Tempura green beans (photo © Southern Selects).

[2] Tempura green beans served in a basket, like fries (photo © The Tuck Room | NYC).

[3] Shishito peppers tempura. Here’s the recipe (photo © A Spicy Perspective).

January 7th is National Tempura Day, and while you can head to your nearest Japanese restaurant, you can make Tempura Green Beans at home. This recipe, with Spicy Sriracha Mayo Dip, is courtesy of Southern Selects, which makes it with French green beans.

What’s the difference between French green beans and regular green beans?

French green beans, called haricots verts in French, are slightly longer and skinnier than regular green beans and may be a little bit more expensive. They are both the same genus and species* but haricots verts are harvested earlier than regular green beans, so they are more tender and more flavorful.

> The history of tempura.

> The history of sriracha sauce.
 
 
RECIPE: GREEN BEAN TEMPURA 
 
Ingredients

 
For The Sriracha Mayonnaise (Spicy Dipping Sauce)

 
Preparation

1. MAKE the sriracha mayonnaise dipping sauce. Whisk all ingredients in a small bowl. Set aside.

2. PREPARE the green beans. Whisk together the dry ingredients until well combined, then whisk in the sparkling water. Do not overmix or the dough will become tough and chewy.

3. DIP the beans in the batter, shaking off excess batter. Fry them in vegetable oil at 375°F in batches, for 2 to 3 minutes, turning as necessary until golden and the beans are tender and crisp.

3. TRANSFER the beans to a plate lined with paper towels to drain the excess oil.

4. SERVE the hot beans with the sauce on the side.
 
 
MORE TEMPURA RECIPES 

 
 
________________
 
*Green beans Order Fabaceae, Subfamily Faboideae, Genus Phaseolus,
Species vulgaris. The genus and species are abbreviated as P. vulgaris.

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Want a pizza with more protein? With no gluten or other allergens? With zero carbs? Meet the Chicken Pizza Crust from Z C Lyfe Foods. The Z C stands for zero carbs.

As January 5th is National Keto Day, it’s a perfect choice for our Top Pick Of The Week. But you don’t have to eat a keto diet to adore these pizza crusts (there’s more about the keto diet below).

The crusts don’t taste like chicken. The taste sensation is crispy. They’re as thin as a tortilla (and also able to be used for burritos, chilaquiles [recipe #3 below], nachos, and other creations).

As previously mentioned, the guilt-free Chicken Crust Pizzas are zero-carb. They’re also grain-free, gluten-free, sugar-free, optionally (depending on your toppings) dairy-free, and high-protein.
 
 
WHAT INGREDIENTS ARE IN THE CRUSTS? 

The pizza crusts are made with just four ingredients: chicken breast, olive oil, salt, and spices.

There are no fillers, binders, nuts, or soy. The crusts are the very definition of all-natural, allergen-free, and diet-friendly.

For people who have been avoiding carbs and grains, they’re way more interesting than cauliflower crusts.

The 8″ diameter personal-size frozen plain crusts are meant for your own toppings (photo #2).

Each plain crust has 220 calories, 41g protein 5g Fat, 0g total carbs, 0g fiber, 0g sugar, 0g sugar alcohol, and 0g net carbs.

Or, you can purchase topped pizzas that are ready-to-bake and eat (photos #8 and #9).

Z C LYFE is the first packaged-food brand to develop a pizza crust using premium chicken breasts as the base ingredient. They are well worth your while to try.

• Here’s a store locator.
• You can also purchase them from the company’s website.
• As a grocery item, the crusts are not inexpensive, about $10 per crust.
• In terms of gustatory enjoyment for people with dietary restrictions, they’re worth it!

 
 
HOW DO YOU USE THE CRUSTS? 

To make a pizza, simply place the plain crust on a sheet pan and bake it for 6-8 minutes. Then take it out, add your toppings, and bake it again for another 6-8 minutes. A delicious pizza awaits.

Alternatively, the ready-to-bake pizzas (next section) require no pre-baking and are ready in 15 minutes.
 
 
READY-TO-BAKE PIZZAS 

In addition to plain crusts, there are currently two flavors that are topped and ready to bake:

• Beef and Cheese Pizza: chicken crust topped with tomato sauce, seasoned beef topping, and mozzarella cheese (photo #9).
• Buffalo Chicken Pizza: chicken crust topped with Buffalo sauce, Buffalo chicken breast strips, and mozzarella cheese.
• Two new flavors will be launching soon: Beef Bacon and Jalapeño, and a Cheese pizza to enjoy plain or with a few of your favorite toppings.

 
Nutrition facts: 480 calories, 38g protein, 33g fat, 4g total carbs, 1g fiber, 2g total sugars, 145 mg cholesterol.
 
 
RECIPE #1: BUTTERNUT SQUASH PIZZA  

Here’s a perfect seasonal recipe. Pick as many of the ingredients as you like to build your custom pizza.

Ingredients

• ​Zero Carb Chicken Crust
• Smoked or regular mozzarella, sliced or shredded
• Roasted butternut squash (instructions below)
• Caramelized onions (instructions below)
• Chopped cooked bacon or sausage
• Finely chopped clove of garlic
• Rosemary leaves, main stem removed
• Garnish: a handful of baby arugula, baby spinach, or chopped kale

 
Preparation

1. ROAST the butternut squash. Peel the squash and remove the seeds. Cut the flesh into cubes and toss with olive oil, salt, and pepper. Bake for 35 minutes at 400°F.

2. CUT a large onion in half and then in half again, and slice. Melt one tablespoon of butter in a pan, add the onions, and stir for about 20 minutes until caramelized.

3. PRE-COOK the Zero Carb Chicken Crust at 450°F for 8 minutes. Top with the caramelized onions and other ingredients of choice, ending with the mozzarella on top. Return to the oven until the mozzarella melts.

4. REMOVE from the oven and top with the green garnish.
 
 
RECIPE #2: CARAMELIZED ONION, PROSCIUTTO, & GOAT CHEESE PIZZA 

Thanks to @msstephwillis for this recipe.
 
Ingredients Per Serving

• ​Zero Carb Chicken Crust
• ​Minced garlic to taste
• ​Olive oil
• ​2 medium onions, caramelized
• ​Fresh baby arugula
• ​Goat cheese log
• Prosciutto
• ​Balsamic glaze*

Preparation

1.​ PRE-BAKE the crust for 6-8 minutes at 450°F to ensure a crisper crust.

​2. DRIZZLE the baked crust with olive oil and cover it with minced garlic and caramelized onions. Layer the prosciutto and goat cheese and bake for an additional 8-10 minutes

​3. TOP with the balsamic drizzle and fresh arugula.
 
 
RECIPE #3: CHICKEN CRUST CHILAQUILES

See photo #7.
 
Ingredients Per Serving

• ​Zero Carb Chicken Crust
• Red salsa
• Garnishes: crumbled queso fresco, chopped red onion, sliced avocado, cilantro, fried egg
   

Preparation

1.​ PRE-BAKE the crust for 6-8 minutes at 450°F and cut it into tortilla chip-type slices. Spoon salsa red over each chip, then warm these chips in the oven for 10-15 minutes.

3. GARNISH AND SERVE.
 
 
WHAT IS A KETO DIET? 

The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that forces the body to burn fats rather than carbohydrates.

It has become popular as a way to lose weight, but it was originally developed to help manage epilepsy. It also may help people with heart disease, certain brain diseases, and even acne. Here’s more about it.
 
 
 

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[1] A plain crust topped with cheese and cherry tomatoes (all photos © Z C Lyfe Foods.

[2] The plain crust needs to be pre-baked for 8 minutes, and is then ready to top.

[3] Eight minutes later, the pre-baked crust, thin and crispy.

[4] Ready to assemble the goat cheese and prosciutto pizza in Recipe #2, below.

[5] A white pizza with the plain crust topped with mozzarella, barbecue beef, spinach, and tomato.

[6] A plain crust topped with red sauce, broccoli, and red onion.

[7] Chilaquiles (recipe #3).

[8] Ready-to-bake pizzas: Just pop them into the oven.

[9] The ready-to-bake pizza with beef topping, after 15 minutes in the oven.

Here’s some fun for National Spaghetti Day, January 4th: pancake spaghetti. A trend that started on Tik-Tok, pancake spaghetti is thin strips of pancake batter made in the thickness of spaghetti.

Once the strips are cooked all the way through on a griddle, you put them in a bowl and “sauce” them with your syrup of choice or powdered sugar.

And perhaps some banana slices, a few berries, or even slices of sausage instead of meatballs.

The dish was invented for his kids by Steven Archuleta, who called them squiggle cakes.

But Tik Tok users renamed them pancake spaghetti.

All you need is a griddle, simple pancake batter, and a plastic-sealed bag, plus toppings. Are you ready for some food fun?

If not today, then National Pancake Day is September 26th.

> The history of pancakes.

> The different types of pancakes.

> The history of spaghetti.
 
 
RECIPE: PANCAKE SPAGHETTI

Ingredients 

 
Preparation

The thickness and length of the pancake spaghetti are based on your personal preference.

However, the thicker the strip, the longer it will take to cook through (and could potentially burn the bottom of the spaghetti if you don’t keep a close watch).

1. MIX the batter and pour it into a plastic food storage bag. Tightly seal the bag. Alternatively, you can use a squeeze bottle.

2. CUT a very small hole in a corner of the bag.

3. GREASE a griddle with butter and heat over low heat. Start to pipe thin strips of pancake batter across the griddle. Do not flip the strips, but let them cook through.

This helps to keep the strips pliable (another reason not to make thicker pancake spaghetti). Flipping them can make them too crispy so you won’t be able to twirl them like spaghetti.

Once the batter is cooked…

4. USE tongs to pick up the strands and twirl them into a bowl. Garnish as desired.

Here’s a video from the inventors of pancake spaghetti, Steven and Briana Archuleta.

[1] Pancake spaghetti (photo © Briana Archuleta | Tik Tok).

[2] The thinner the strands of batter, the more “twirlable” the “spaghetti” (photos #2 and #3 © Heather Martin).

[3] Use your favorite pancake batter: plain, flavored, or chocolate.

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January 4th is National Spaghetti Day, but mark your calendar to celebrate a year of pasta holidays below.

Trivia: The word “spaghetti” derives from the Italian word “spago,” which means “twine” or “string.” 

The name for a single spaghetti noodle is “spaghetto” (it’s the singular form of the plural “spaghetti”).

Other beloved Italian foods share this same grammatical distinction—one cannoli is actually a “cannolo,” and it’s a single cheese-filled “raviolo” or “panino” sandwich.
 

> The history of spaghetti follows.

> The history of pasta.

> The different types of pasta: a glossary.

> Check out the year of pasta holidays, below.
 
 
THE HISTORY OF SPAGHETTI

As you’ll discover in our History Of Pasta, all pastas are not an Italian invention.

Pasta in Italy was known well before 1295, the year Marco Polo returned from China. The popular myth that he brought pasta from China to Italy may have some truth—i.e., that he did bring back pasta—but it isn’t the whole truth.

What he brought may have been Chinese stuffed pasta like Chinese jiaozi (dumplings). The truth is lost to history but we do know that stuffed pasta like ravioli aren’t mentioned in written records until the 12th century, and agnolotti and tortelli by the 14th century.

 
So while pasta-making may have evolved through cultural exchanges across the Mediterranean, spaghetti is genuinely Italian, with Sicily as its birthplace.

[4] Lasagna’s ancestor dates to the first century in ancient Rome (the scoop). Here’s the recipe for this classic modern version (photo © DeLallo).
 
 

[1] One of our favorites: spaghetti with a no-cook tomato sauce made with olive oil and crushed canned tomatoes. Here’s the recipe (photo © DeLallo).

[2] Spaghetti and meatballs, one of the most popular spaghetti dishes (photo © Robyn Mac | iStock).

[3] Spaghetti Bolognese, the most popular spaghetti dish, is spaghetti in marinara* sauce. It originated in Imola, a northern Italian city west of Bologna sometime in the late 1800s, when the first reference to the dish’s ragu sauce appeared in print (photo © Pillsbury).

The term “spaghetti” first appears in the early 1800s in Naples, the work of Neapolitan poet Antonio Viviani (it was a new and popular food in Naples at the time. The name may have remained regional dish until shortly after Italian unification‡ when communications between the disparate areas improved.

The word “spaghetti” is the plural form of the Italian “spaghetto,” which itself derives from “spago,” which means cord, string, or twine.

The suffix “-etto” is a diminutive suffix meaning “little one.” Thus, spaghetto literally translates to “little string.”

Spaghetti, “little strings,” is a fitting description for this long, thin pasta.

The first known use of the English word “spaghetti” was later, around 1874-1885.
 

[5] While spaghetti existed in Italy since at least the 12th century, tomatoes from Mesoamerica did not reach Italy for another four centuries. Thus, no tomato sauce (photo © Taste Of Home).
 
THE ORIGIN OF TOMATO SAUCE FOR PASTA

While olive oil-based sauces and gravies predated the arrival of pasta, tomatoes didn’t arrive in Europe until the 16th century, brought by explorers from Mesoamerica where the tomato originated.

The Mayans, Aztecs, and other Central American peoples were the first to make sauces (“salsas”) with tomatoes (the history of the tomato).

The first tomato sauce recipe appears in a 1692 Italian cookbook, “The Modern Steward, or The Art of Preparing Banquets Well,” by Chef Antonio Latini.

You can find an English translation on Amazon.
 
More than 300 years later, spaghetti with tomato sauce is a perennially popular dish in Italy and the U.S. [source].
 
 
PASTA TRIVIA

Italy is still the country with the highest consumption of pasta, but more than half (62%) of Italian pasta production ends up abroad. The top importing countries, in order, are Germany, the U.S. France, the U.K., and Japan.

The fastest-growing markets are China, Canada, Spain, and Saudi Arabia.

In terms of pasta consumption per capita, Italy (23.5 kg per capita), Tunisia (17 kg), Venezuela (15 kg), Greece (12 kg), Chile (9.4 kg), the U.S. (8.8 kg), Argentina (8.7 kg), and Turkey (8.7 kg) [source]. Note that not every country makes Italian-style pasta dishes.
 
 
THE YEAR’S 20+ PASTA HOLIDAYS 

Ready, set, get your forks!

 
And how could we leave out:

 
 
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*Marinara sauce (marinara is Italian for sailor) is a tomato sauce made with tomatoes, garlic, herbs, and onions. Variations can include capers, olives, spices, and a dash of wine.

**Roman lagana is the true ancestor of many Italian dough (pasta)-based dishes, including stuffed pasta. By the fifth century C.E., per Apicius, thin sheets of dough were layered with a meat stuffing and baked. Apicius is the purported author of the oldest surviving cookbook “De Re Coquinaria” (“The Art of Cooking,” also “De Re Culinaria,” “On The Subject Of Cooking). It’s thought to be be compiled in the 1st century C.E., as the recipes appear to draw heavily from the extravagant culinary culture of the 1st century Roman elite, and include ingredients like silphium, a plant that became extinct around the 1st century.

While its author is given as Apicius, likely it was compiled by different writers and named in honor of a well-known Roman gourmet, Marcus Gavius Apicius, who lived in the 1st century. The surviving copy dates from the late 4th or early 5th century, as the style of the Latin is inconsistent and closer to Vulgar Latin (the common, everyday language) of Late Antiquity, rather than the Classical Latin of the 1st century.

†The Arab conquest and domination of Sicily spanned a significant period, approximately 264 years. While Arab raids began in the 7th century, the actual conquest and sustained Arab rule began The conquest began in June 827 (the 9th century) and lasted until 902, when the last major Byzantine stronghold on the island, Taormina, fell. Most of Sicily was under Muslim control, but small Byzantine pockets continued to resist. The Emirate of Sicily was an Islamic empire that ruled the island from 965-1091; the capital was Palermo (called Bal’harm in Arabic). It remained under Arab Muslim rule until the Norman Conquest in the 11th century, 1061-1091 C.E. Following Norman rule, through 1194, Sicily didn’t achieve independence until it became part of unified Italy in 1860-1861—nearly 800 years after the Norman conquest.

‡The Italian state was born when Victor Emanuel II assembled the deputies of the first Italian Parliament in Turin on March 17, 1861. This ultimately united into one nation the Kingdom of the Two Sicilies in the south, the Kingdom of Piedmont-Sardinia in the northwest, the Duchies of Modena, Parma, and Tuscany in north-central Italy, the Papal States of central Italy, the Austrian-controlled territories including the Kingdom of Lombardy-Venetia, and the former city-states/republics of Genoa and Venice.
 
 

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