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…
Tag: Italian
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…
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…
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…
Travels and Beef Barley Vegetable soup with Farro
t dinner, while in Lucca, but away from the cooking school, we all enjoyed a traditional soup – farro adn bean, or in Italian Zuppa di Farro
Baked Pasta, Meat, Cheese and Zucchini Casserole
When I married, back in 1971, I believed cooking lasagna was time consuming, and it was. As I tried to carefully place the dry, flat noodles in a big pot of boiling water; they often broke and cracked, which annoyed me no end. Once cooked, they even slid out of my hands; pieces slithered away…
Chicken Florentine soup with zucchini, mushrooms, potatoes and barley
50 minutes later, I spooned toothsome,fluffy barley into my soup
Sausage, ricotta, and mozzarella–a baked cannelloni casserole
No one in my household was Italian, no one cooked Italian food, (neither my mother, who never cooked, or our live-in maid), no Italian heritage oozes through my genes. However, everyone loved Italian food. To this day, from childhood memories and taste buds which take me back, I remember that my two younger siblings and…
Marilyn Raff 