Author Archives: Yvonne Maffei

Baked Radicchio

Radicchio

Radicchio (pronounced ra-dee-kee-yo) is a leafy Italian vegetable mostly available in the fall seasons. It’s a bit spicy and if not cooked with sweet ingredients, can turn out a little on the bitter side. If you buy mixed salad greens, especially the organic kinds, you may not even know that small pieces of radicchio are often included.  I personally love radicchio and ... Read More »

Learn Your Chocolate

The Chocolate Lover

  The Chocolate Lovers’ Guide and Tasting Journal is a non-fiction book combining the fundamentals of chocolate including types of chocolate, varieties of chocolate, storing chocolate, tasting chocolate and your impressions, and a place to record your chocolate’s history and tasting as well as saving your chocolate’s wrapper.  It is a device to record your journey through your chocolate world ... Read More »

Health & Wellness Workshop for Women & Girls

On November 15, 2009, a workshop empowering Muslim women and girls to make healthy choices will take place at the Morton Arboretum (located in the Chicago suburbs). I have been asked to be a presenter as part of a lecture about nutrition, where I will suggest healthy everyday food items and recipes for growing school girls. Here’s a summary provided by the hosts ... Read More »

Penne Pasta with Pumpkin Alfredo Sauce

Penne Pumpkin Alfredo Sauce

One of the best things about large squash such as pumpkin is that since they have a long shelf life, you can decorate your home with them (I personally prefer the real thing to any plastic decor) and still have time later on to use them for what they were created- as food.   Now think about taking those pumpkins off your doorstep and ... Read More »

Amish Country: Holmes County, Ohio

I had an incredible time visiting my family this summer in Ohio. Among those fond memories was a visit to Holmes County, home to one of the largest populations of Amish in the world. Although I had never really visited the heart of Amish Country, I feel as though I’ve known the culture, craftsmanship and food all my life. As a ... Read More »

Fettucine with Simple Caper-Bechamel Sauce

This sauce is a delicious classic with subtle, yet flavorful additions that pair beautifully with the thickness of fettuccine style pasta, although any pasta noodle would be just fine. Serves 4 Ingredients 2 cups whole milk 1 large bay leaf, crushed 1/8 tsp. salt, plus more to taste 1/8 tsp. pepper 2 TB. whole milk butter, unsalted 3 TB. unbleached ... Read More »

Tomato & Roasted Pepper Soup

roasted pepper and tomato soup

These cold fall days seem darker, windier, and overall just more like winter than fall. A good soup always makes me feel warm inside and warms up the kitchen while it’s cooking. Try this simple soup which blends leftover summer produce into a fall soup, as many of us still have the just-ripened tomatoes to prove it and possibly some jars of roasted ... Read More »

Oven-Roasted Acorn Squash Seeds

Salted Squash Seeds

Acorn Squash and Spaghetti Squash have smaller seeds than the larger butternut squash and the more popular orange pumkins associated with this time of year. I love acorn squash seeds because the tiny and soft inner green seed is very tasty, however, they do require a bit of patience to prepare and eat these smaller-than-bite-size snacks. Oven-Roasted Squash Seeds Making ... Read More »

Acorn Squash & Apple Soup

Would you ever put apples into a soup? Necessity and hunger make for very imaginative recipes, in my opinion.  Or, if you’re anything like me, you hate to waste food and need to figure a way to clean out the fridge before even thinking of another trip to the grocery store.  Read More »

Banana Blueberry Loaf

I’ve been testing this recipe for several years. It’s a favorite of my husband who requests it every time he opens the freezer to a plethora of frozen bananas I’ve stocked away for ‘that yogurt cake’ he likes so much. One lesson I’ve learned here is that it seems to turn out better when whisked by hand as opposed to ... Read More »