Quiche is quite simply a pastry crust and a filling of eggs and milk or cream. It can be made with vegetables, meat and seafood. According to several sources (Wiki & Food Reference.com) Quiche has a pastry crust and a filling of eggs and milk or cream. It can be made with vegetables, meat…
Course: Lunch
Tabbouleh (Cracked Wheat Salad)
I adore this fresh, bright, earthy salad! It is very light but yet adequately filling as a meal itself. I often eat it for lunch with the addition of some good tuna, a warm piece of pita if I have it & a sparkling water! At dinner I would make kebabs & rice or maybe…
Cast-Iron Ratatouille
The history of ratatouille has it’s origins in France (in Provence & Nice) & was peasant food due to the availability of vegetables out of the garden. It means “stirred up” or “mixed up” essentially. Traditionally it was often more stew-like & is still very practical & affordable to make. The way we arrange the…
Creamy Mushroom Soup
There is fungus a-mung-us for sure today! I LOVE Mushrooms. I think they are an ingredient that people are passionate about, either way… you know you either love or hate them (Like cilantro, right?) I have recently been dehydrating “stuff” with my new air fryer (it has a dehydrate function) & mushroom were one of…
Chile Verde Chicken Street Tacos (Instant Pot)
So, I really don’t have a lot of extra to say about tacos today — I mean TACOS ARE LOVE, right?? I just want to share a great recipe that I through together recently. We love Mexican food of all kinds. G.R. tends to go a little more TexMex & I tend more towards authentic…
Chicken Bone Broth
Bone broth is really all the “craze” these days, isn’t it? So… what is it & what’s all of the hype? Well, I am not a medical professional so I have found some great information to share with you. According to Medical News Today, the following are some (6) of the top benefits of consuming…
Tuscan Baby Lima Bean Soup
I love beans & I love soup. One dish that marries the two is rich & creamy ham ‘n beans; it has always been a comfort food for me. When I make old-fashioned ham ‘n beans I always use the big ham bone usually left after the holiday ham. I often freeze it to use…
Classic Wedge Salad
Do you ever stop to think why ‘the classics’ are classic? I did just that while eating a salad the other day. Whether it’s clothing, music or food, the word ‘classic’ can usually be exchanged for timeless. There are some things that just stand the test of time – like the quintessential little black dress…