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Author: Lanie Fioretti

My name is Lanie Fioretti and although I am not a classically trained chef or a degreed nutritionist, I have been studying food and nutrition voraciously since the early seventies. After working in public health and private practice for 22 years, I retired my dental hygiene license. I have taught cooking classes at Whole Foods and Central Market, done product development for a bakery in east Texas, catered, and been a personal chef. I usually think of myself as an improvisational cook!

Quick and Creamy Desserts

Posted on September 28, 2012 by Lanie Fioretti

These days it seems I like to feel there is something redeeming about any dessert that I eat.  It’s not that decadence doesn’t have it’s place, but on a daily basis, I prefer to break the lips to hips connection! One of my favorite things, when I make rice, is to take some of the…

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Pea Stew

Posted on September 27, 2012 by Lanie Fioretti

Still working my way into fall with some soups and stews. This one I served with popovers and salami chips. In Appetizer Ideas, I detailed how to make salami chips, click here to see it. To make the stew even more interesting, serve it with Moroccan Tomato Jam.  You knew I’d have to mention Tomato…

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Rustic Tomato Soup

Posted on September 25, 2012August 22, 2016 by Lanie Fioretti

PrintRustic Tomato Soup Total Time: 45 minutes Yield: Serves 4 Ingredients2 cups chunky tomato sauce* 2 cups chicken stock 4 basil leaves, torn into small pieces 1 tsp granulated garlic powder 1/4 tsp marjoram or herbes de provence 1/4 tsp smoked paprika (optional) 1/4 tsp red pepper flakes (optional) 3/4 cup cream Salt and pepper…

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Coconuts

Posted on September 24, 2012 by Lanie Fioretti

Maybe it’s because I was just in the tropics, but fresh coconut is such a treat.  When I was in Panama, I did have one that had a fair amount “meat” in it, but I love green coconuts.  There is a lot of coconut water in a green coconut, and a little pudding-like meat that…

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Mushroom Egg Drop Soup

Posted on September 23, 2012 by Lanie Fioretti

I’ve had this recipe for over 30 years, and it’s still one of the best and lightest soups I’ve ever had.  If you love mushrooms like I do, it’s just irresistible, and it’s a great way to start your fall cooking. PrintMushroom Egg Drop Soup Ingredients2 TBSP butter 2 TBSP extra virgin olive oil 1…

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Welcome

to my table where good food is fast, fresh, nutritious, and always at a savings. Since I am choosing and cooking food on a daily basis, it’s my opportunity to share what I can in the hopes it may improve the quality of your life and inspire your inner food artist!

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