Smooth Split Pea Barley Soup

Many, but not all tradtions, begin in childhood. Many reflections and memories connect us to food, flavor and smells. Stories abound how our mothers, fathers and grand parents cooked a partifcular way. Often we try to repeat recipes, imagine t astes that have seeped into our minds, heart and DNA! Split pea soup, not with…

Zucchini cheesy tomato frittata

Frittatas have introduced me to fancy egg dishes for dinner. As a kid, as well as an adult, I often ate them for breakfast. It was a gradual practice I developed early on and have held onto it for decades. Because of this routine, I would not want to eat eggs again for dinner–too many…

Zucchini Patties

As gardeners and cooks know, zucchinis, especially in summer, present a cornucopia of this green goddess fruit. There are even cookbooks devoted to  zucchinis, mixed with other ingredients. Plus with the internet, cooks are flooded with selections of zucchinis for steaming, frying, boiling, baking, roasting, just to mention some. Other dishes mix this vegetable, shredded…

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…

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. …

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…