Pumpkin Pie was always a favorite of my Mother’s and still is my daughter’s. For years, I bought a small sugar pumpkin, steamed it, puréed it and used it to make a Pumpkin Chiffon Pie. Then, I evolved; and started to roast the fresh pumpkin. The roasted pumpkin has infinitely […]
Orange Glazed Tofu is an example of treating my vegetarian guests to flavors similar to what I’m serving my carnivores. I use the same combination of ingredients to bake and glaze the tofu as I do for both my Orange Glazed Chicken and Roast Duck in Orange Sauce. Once you […]
The inspiration for Chicken with Blackberry Glaze came from my Mother-in-Law more than 50 years ago. My husband always called it Currant Jelly Chicken. I made it with currant jelly for many years until the jelly itself became hard to find. Fast forward, I now make it with blackberry or […]
This recipe for Chicken with Capers and Almonds is built on layers of flavor from many different elements. Your first bite tells you that this is a soft chicken recipe. As the pieces of chicken are simmering, they absorb the sweetness of carrots and orange juice along with the tang […]
I turned Veal Piccata into Turkey Scaloppine with Lemon and Capers when a doctor friend of ours concluded that white meat turkey was the only healthy meat to eat. It turns out that the mild flavor of turkey is the perfect foil for the mixture of lemon juice, white wine […]
Eggplant sandwiches have it all. They are vegetarian and could be carb free if you use gf bread crumbs. They are ooey-gooey and delicious. Have some home made tomato sauce ready to dip them in. Serve these Eggplant Sandwiches with a salad for a light lunch or as a first […]
Guaranteed, the concept of Vegetarian Stuffed Cabbage never entered my Grandmother’s mind. I love my Grandmother’s recipe for stuffed cabbage–the smell of it cooking just says ‘High Holidays’ to me and reminds me of her. My daughter is vegetarian and my grandson is leaning in that direction; so I always […]