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…

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…

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…

Shepard’s pie with fresh Mediterranean flavor

My husband and I ate the pie so fast, I forgot to take a photo! But since we loved it so much, I’m surely going to repeat it.  Then I’ll take a picture, and in particular, get a good shot of the meaty bottom,  which is where most of the good flavor reside. (I finally…

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…

Chinese Char Sui, an American point of view

As a  young lady, beginning  in my early 20s back in New Jersey, nearly 50 years ago, I sometimes ate meals out at Chinese restaurants with friends.  These restaurants dotted the landscape at various intersections in  small urban towns across southwestern New Jersey.  The main one Helene and I went to was in Irvington, just…

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…

Chicken, vegetable and potato calzone- a simple snack or an ample meal

  I first discovered calzones several years back, which is why I added one to my first cookbook – Nourished: A Memoir of Cooking and the Arts. There, there is a recipe for Salami, Spinach and Cheese Calzone. But, since I enjoying making pizza dough, I created the above recipe. Calzones can evolve into many different…