I ate fennel nearly fifty years ago when my husband and I were in Zurich, Switerland in the mid-seventies where we studied Jungian psychology. I didn’t like this vegetable much back then because of its potent licorice flavor. Also, I wasn’t familiar with how to cook it. I only baked it with a sprinkle of…
Category: cabbage
Spinach Muffin fritatta
Sometimes I like to switch up my breakfast routine. I often eat eggs, usually scrambled, sometimes oatmeal with a banana, maybe an opened grilled cheese sandwich, along with whatever yogurt, plain, vanilla, or with fruit, is available. My childhood was mostly eggs, bacon, and sugary cereals, which I haven’t eaten in decades. But lately, I…
Oven- Roasted Beef with Root Vegetables
Pot roast may be out of favor and fashion in many households, but still, occasionally it’s comfort food we desire, and enjoy…
Mushroom, Leek and Cheese Quiche
I leanred a little about how to make pie dough
Cabbage, Potato, Zucchini, Mushroom, Barley soup with Bacon
INGREDIENTS Serves 8-10 9 slices bacon, cut into 1-2 inch pieces 2 lbs Yukon gold potatoes, unpeeled, cut in 1/2 -inch pieces 1 small head cabbage – savory, green or Napa variety, cored, cut into 2 inch pieces (1 1/4 lb) 8 oz fresh mushroom, crimini type, brushed cleaned, or a variety you have –…
Shrimp, Broccoli and Pasta Swirl
Leftover spaghetti is boring! It’s hard to make it tasty the next day; it’s so plain. I enjoy freshly cooked spaghetti, but leftovers are not for me!. I often end up tossing leftovers in the trash, saying darn that so much has gone to waste! However, it was fun using up leftover spaghetti recently, from…
Chinese Style Roasted Chicken Thighs: Cabbage, Garlic and Vegetables
I ate chicken often as a child; my mother did too, but not because she cooked it, we were fortunate and had a housekeeper who cooked and shopped for our family. Mostly I recall eating chicken as a leftover in such dishes as chicken a-la-king over rice, probably served with a variety of canned veggies…
Marilyn Raff 