I hadn’t eaten Cornish hens in several years, so, I picked up two. But for a change, I wanted to cook something different–not just roasting them. No particular recipe caught my eye in my cookbooks but eventually a familiar mix of ingredients popped up as I browsed the internet; and I soon realized I…
Category: RECIPES
Cream Cheese (and chocolate filled) thumbprint cookies
Cooks and bakers can relate to my feelings. As I thumb through assorted cookbooks on my shelf, I’m on the prowl. Although I’m not searching for anything in particular, but, just a recipe that catches my eye, or ingredients, or words, something which will make my eyes go pop! Oh, how about a new cookie,…
Puffy Peanut and Almond Butter Cookies with milk chocolate chips and walnuts
I’ve never been a huge fan of peanut butter. Sure, I’d have it now and then, but, mostly I gravitated toward cream cheese and jelly, and only really, raspberry jam as an accompaniment; I don’t like grape jelly. And– now this is a sidebar– my favorite sandwich which I ate often as a kid and…
Tender pot roast aside caramelized onions and carrots, all topped with warm gravy
In our household growing up in the suburbs of Newark, New Jersey we ate pot roast fairly often. I don’t recall the side dishes, or what else came along with the meat, but probably the pot contained potatoes and carrots, onions naturally, and perhaps other vegetables. To this day, I’m not fond of potatoes in…
Buttery Peanut Butter Biscuits
As a child I was never a fan of peanut butter; my three siblings and I often slathered our jellies and jams, (me raspberry, the others preferred grape), atop softened cream cheese, yum! We never had much desire for white bread, as I recall. Most often we ate Jewish rye with poppy seeds, a dark…
Creamy Garden Vegetable and Bean Soup
My second blog entry is soup. Around the country currently, many states are experiencing snow and cold, so, it seems appropriate to have soup on the menu for nearly every meal. I’ve been making soup for decades but lately I’ve been branching out and experimenting with new varieties, like the one below. On cold wintry…
Roasted Potatoes with Bok Choy, String Beans and Sausage
one evening I was restless, so I browsed my stack of cooking magazines and saw interesting recipes, like the following one. It appeared different with roasted potatoes. Over the years I have been bored with boiled potatoes, so bland, simple, so this recipe caught my attention. Plus, I had several fresh veggies which needed to…
Cucumber, Corn and Cabbage Salad
From Nourished: A Memoir of Cooking and the Arts Cook and Prep. Time: 25 minutes / Serves 3-4 1 small ½ head red cabbage, cut coarsely in 1-2 inch chunks, cooked on low-medium heat 6 minutes. 3 stalks fresh corn, cooked 5 minutes, then kernels scraped off ½ large English cucumber, peeled,…
Classic Fiesta Dip
From Nourished: A Memoir of Cooking and the Arts by Marilyn Raff Prep. Time: 30 Minutes / Serves 6-8 16-18 oz refried black or pinto beans – try half and half 2/3 cup prepared taco dip 1 cup sour cream 2 ripe avocados, pitted, skinned, minimally mashed with…
Superior Spinach Quiche
From Nourished: A Memoir of Cooking and the Arts, by Marilyn Raff Cook and Prep. Time: 90 minutes / Serves 4 6 eggs, lightly mixed 1 ½ cups heavy cream or half and half 2 cups chopped fresh spinach, packed medium-tight. Frozen spinach works too, but cook it half way through,…
Marilyn Raff 