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: vegetables
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
Delicious Delicata-squash soup
Throughout much of 2021, I was dealing with extensive dental work including implants and extractions. Therefore, I needed to eat soft and mostly smooth foods. If I didn’t follow these simple directions and exerted effort to chew harder foods, like sandwiches, steaks, carrots, nuts and the like, even chips or crunchy foods, I would need…
Creamy Zucchini-Potato Soup
However, I developed a taste for zucchini early on in my marriage once my husband and I traveled to Zurich, Switzerland to study Jungian psychology.
Loaded Potato, Broccoli and Cheddar Cheese Chowder
I always enjoy starting a lunch or dinner meal at a restaurant with a cup of soup. Except for French onion soup, which I don’t like, or something very spicy, I’m quite open to a wide assortment of soups, like creamed ones, thick ones with grains, barley, orzo or others with meatballs, poultry, cheeses, and…
Turkey Tetrazzini: A Tasty Treat with Thanksgiving Leftovers
From my childhood, with leftover turkey, I remember our housekeeper, Ann, serving an old-fashioned dish, common at the time – turkey-a-la-king. Sometimes she would use chicken. Ann added carrots, crunchy celery, and certainly peas, along with making a creamy white sauce. Aside from it’s saucy flavorfulness, what I affectionately recall were the colorful, but slimy…
Oriental-Style Pork with Oyster Sauce and Mushrooms
As I’ve stated in other parts of this book, I didn’t eat pork until after I was married because my Jewish parents kept a kosher house. However, I still recall a whiff of bacon cooking in the kitchen and I loved that smell and flavor, still do! I think my mother followed certain rules, and…
Shrimp Couscous Vegetable Chowder
I’m a big fan of shrimp, cooked in nearly any manner. I ate shrimp often as a teenager, since our mother took us, my three younger siblings and I to Florida’s beaches for Christmas break. There, I acquired a taste for shrimp cocktail, served with lemon slices and hints of a spicy cocktail sauce. I…
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 –…
Marilyn Raff 