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 –…
Category: RECIPES
Baked Chicken, Pasta and Vegetable Casserole
I rarely make homemade chicken stock.
Bun Cha -Vietnamese Meatballs
I had never heard of Vietnamese meatballs, until I was hired to make a light lunch for several ladies. It was a birthday luncheon and the special lady being honored, hailed from Vietnam. The casual event, a brunch, would be served in the backroom of their salon. All the ladies were hairdressers, and when business…
Zucchini Patties
As gardeners and cooks know, zucchinis, especially in summer, present a cornucopia of this green goddess fruit. There are even cookbooks devoted to zucchinis, mixed with other ingredients. Plus with the internet, cooks are flooded with selections of zucchinis for steaming, frying, boiling, baking, roasting, just to mention some. Other dishes mix this vegetable, shredded…
Mashed Cauliflower – Zucchini Bowl
Even though cauliflower appears plain and simple, I’ve always liked it. In simplicity shines its appeal. As a side-dish it compliments more substantial foods, like steaks, chicken, pork. It doesn’t scream out for attention, but certainly adds to a meal with its mild flavor. Some people say it has a sweet nutty flavor, a bit…
Old Fashioned Stuffed Peppers, Twisted and Colorful
I love color in food, in my kitchen, on plates, throughout my house, on walls, carpets, bathrooms, especially the garden, (where I grow an abundance of flowers and vegetables), wherever I ramble, play or work, my eyes open wide for color. Color at the grocery store, such as fruits and vegetables call to me; I…
Streusel and Chocolate Chip-Stuffed Banana Bread
Even though my loving father died shortly past my tenth birthday, and that Dad was barely home – working tirelessly at his bakeries – in spite of this–his smiles and baking endeavors have resonate in me for decades. All aspects of baking flash before me, daily; they hound me to bake something, anything. I love…
Pork, Peppers, Pasta and Broccoli – A Skillet Dinner
For some reason, which feels a bit murky to me, our family didn’t eat many fresh vegetables, and that tradition stayed with me for decades and decades. Naturally we ate high quality Le Sueur canned peas, since our maid, directed from Mom, I suppose, bought only the best quality, at least with the peas. Deep…
Steamed Salmon in Foil with Garlic, Lemon and Herbs
Salmon is refreshing and light, a big change from eating heavy meats with sauces and vegetables. I like its thin fatty skin, plus its tenderness and flavor as it easily flakes apart. And I like seeing its attractive ruby-pink color, For years I use to eat salmon simply sauteed with vegetables stove top in a…
Favorite Meatloaf
Like many people, my memories of meatloaf go back to childhood. My mother never cooked, instead, we were blessed with a housekeeper you tended to all our food desires. Meatloaf was a regular dish for dinner. I must have watched Ann occasionally, since, once married, I started my meatloaf recipes rather traditionally, as I…
