This is my take on the Asian version of Italian wedding soup. I wanted a great rich broth, and I didn’t have time to boil the chicken like I usually do, so the pressure cooker came to my rescue. I may never make broth any other way. The broth, and the chicken were so much…
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!
Fall at the Feed Mill
Our go-to place in Gatesville is the Feed Mill. Their menu has gotten pretty impressive, and their food is consistently good. If you’ve never been, you need to look up where it is, because it’s not a place you just happen upon. They have a second restaurant opening on 36, Bare Bones BBQ, sometime this…
Greek Chicken and Corn
Apparently, it’s international week at our house! I’ll know to make a lot more corn the next time. PrintGreek Chicken and Corn IngredientsChicken Bone-in chicken thighs Extra virgin olive oil Balsamic vinegar Italian seasoning Salt and pepper Corn 2 TBSP butter 2 cups frozen sweet corn kernels 1/4 cup chopped kalamata olives 2 tsp dried…
(Breakfast) Nut and Seed Loaf (Gluten Free)
My niece sent me this recipe to try. I made my version, of course, and it’s a really good change from the ordinary. You can enjoy it with sweet or savory. I like it with marionberry jam! It’s pretty hardy, and nutrient dense. Print(Breakfast) Nut and Seed Loaf (Gluten Free) IngredientsParchment paper to fit…
Chorizo Stew
This is another take on an Italian favorite, minestra. I picked up some great chorizo at Natural Grocers the other day, and decided stew would be the healthiest of the options that I imagined! And since our meals have taken on an international flair lately, why not make a Mexican minestra. It’s a great one…