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…
Tag: pepper
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…
Foil-steamed Salmon with Garlic, Lemon and Herbs
Salmon is refreshing and light, a big change from eating heavy meats with sauces and vegetables. I like its thin fatty skin, plus its tenderness and flavor as it easily flakes apart. And I like seeing its attractive ruby-pink color, For years I use to eat salmon simply sauteed with vegetables stove top in a…
Favorite Meatloaf
Like many people, my memories of meatloaf go back to childhood. My mother never cooked, instead, we were blessed with a housekeeper who cooked and cleaned for us. Meatloaf was a regular dish for dinner. I must have watched Ann occasionally, since, once married, I began my meatloaf recipes rather traditionally, as I reflect back. …
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…
Chinese Style Roasted Chicken Thighs: Cabbage, Garlic and Vegetables
I ate chicken often as a child; my mother did too, but not because she cooked it, we were fortunate and had a housekeeper who cooked and shopped for our family. Mostly I recall eating chicken as a leftover in such dishes as chicken a-la-king over rice, probably served with a variety of canned veggies…
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…
Chinese Char Sui – an American approach
As a young lady, beginning in my 20s in New Jersey, I sometimes ate at Chinese restaurants with friends. These restaurants dotted the landscape at strip malls in small towns across southwestern New Jersey. My best friend Helene and I went to one such place in Irvington, a 20 minute drive from my Maplewood home. …
Sizzling saucy shallots with chicken, sweet potatoes, butternut squash and caramelized shallots
I’m attracted to chicken recipes. I grew up eating chicken, watched my mother, at lunch, pick juicy pieces of chicken off the bone of boiled chicken. For years I ate at KFC, but lately, I know I cook way better. Dishes made with chicken are tasty and they present a multitude of possibilities for the…
Creamy Sweet potato soup with its skin, plus shallots
For nearly 50 years, I never cooked sweet potato soup or even heard of a recipe for it. But I ate the soup a few weeks ago at a restaurant; and decided to prepare it at home, since I loved its creamy texture with hints of tang and sweetness. The taste of sweet potatoes registers…
Marilyn Raff 