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!

Chocolate Muffins – (low fat and Gluten Free)

Posted on September 6, 2011December 23, 2011 by Lanie Fioretti

Author: Kathy I had suffered with and intolerable itchy rash for over twenty years before one astute doctor told me that I may be gluten intolerant. She convinced me to try a gluten free diet for six weeks to see what happened, and after two weeks on a completely gluten free diet my rash had…

Signs of Life

Posted on September 5, 2011 by Lanie Fioretti

If you missed the Thought for the Week, and you want to see it, click here. Last weekend I published Biscuits and Gravy with a video of making cheese biscuits (about 2 minutes), to view recipe and video click here. We actually did a video of the Italian Meat Rolls, but ran into one too…

Grated Corn

Posted on September 5, 2011September 6, 2011 by Lanie Fioretti

This is one of the simplest and easiest recipes, but requires a little labor. It’s a great way to put the kids to work though. PrintGrated Corn Prep Time: 15 minutes Yield: Serves 6-8 Ingredients6 ears of corn, peeled and cleaned 6-8 TBSP butter (and extra for buttering pan) Salt and pepperInstructionsHeat oven to 350°….

A Degree of Change

Posted on September 4, 2011September 5, 2011 by Lanie Fioretti

This is the first Thought for the Week: Things turn out best for the people who make the best out of the way things turn out. -Art Linkletter I just can’t believe the weather was so gorgeous this morning (Sunday). For early risers, it was almost too good to be true. I had coffee on…

Peach Pie

Posted on September 4, 2011 by Lanie Fioretti

PrintPeach Pie Prep Time: 45 minutes Yield: 9 inch pie Since peaches are still really good right now and we’re still doing holiday cooking, how about a peach pie. The filling is the one I used to make in the bakery.Ingredients2 lbs peaches, peeled, pitted and sliced thinly 2 TBSP evaporated milk or cream or…