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…

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…

Chicken Noodle Casserole with English Peas

I love chicken like mom did.  I like it cooked just about any way, however, mom liked it simply boiled, very plain, her thin fingers picking meat off warm bones, which happens to be  a method that is not a favorite of mine; there are so many savory recipes that top that. She was big…

Stuffed Jumbo Shells, 4 Cheeses, Layered with a Meaty Marinara Sauce, Baked

Pasta for lunch, usually curly kinds  or other  elbow shaped varieties were common in my childhood.  That’s what our live-in maid/housekeeper cooked for us, ( my 3 younger siblings and I) often with butter swirled in,  plus  a smattering of American cheese scattered from above. As an adult I’m still fond of that meal, but…

Creamy Baked Chicken, Rice and Vegetables

Chicken and rice sounds so passe, normal, average, but it may be however, it’s truly more than that too.  Cooking this dish gave me an opportunity to  use my skills, talent, create something delicious, extrodinary, a stick-to-your-ribs-meal that, with some of it, the ideas and ingredients, and part of the process just popped into my…

Saucy Asian Pork and Shrimp meatballs

I’m a big meatball fan using beef; I especially love meatball  recipes which use small pieces of slightly moisten bread cubes folded into the meatball. (That’s how our maid, when I was growing up, cooked her meatballs.) But cooking pork meatballs never occurred to me until I saw  recipes in various Chinese  cookbooks.  Recipes with…

Stuffed Cabbage revisited – a Tangy Sauerkraut-Tomato Sauce

I love experimenting with different versions of recipes–and stuffed cabbage offers many alternatives, especially with the internet input. I even found a Kosher site which presented unique points of view, such as adding additional cabbage in the form of sauerkraut in the sauce!  What a surprise when I saw the Yamaka-wearing man toss half a…

American Goulash: My Version of a Hamburger Classic

I’m a fan of ground beef.  I like it simply prepared as a hamburger, or added in stir fries, mixed in casseroles, and added to  so many main dishes. Hamburger meat often comes to the table with assorted ingredients  like tomatoes, onion, celery, beans, cheese, plus many vegetable choices. Sauces too are a popular ingredient…