Sharing my cooking ideas with others, who like to prepare tasty and healthy foods while staying within a budget, is a dream which I have harbored for a long time. Using wholesome ingredients readily available for preparing dishes with lots of flavor is gratifying. Food is like wine, it has to have a "bouquet", a rhapsody of flavors which pleases the pallet and leaves a lingering enjoyment. It has to be "full bodied", "balanced" and slightly tingle the taste buds, not overwhelmingly, but enough to wake them up - all this with a focus on health and nutritional balance.

Food is an important part of our wellbeing - physical and spiritual. It satisfies our physical needs, but it also fulfills spiritual needs. It offers beauty, aroma and taste. Savoring a delicious and well-served dish appeals to our senses and brings harmony into our being. The next time you sit down to a meal prepared with love and attention, savor it with your eyes, be grateful and enjoy it with the knowledge that it will be beneficial and pleasurable.

I love food and always enjoy the time spent around a table. What creates better vibrations than "breaking bread" together and enjoying the food, wine and each other's company?

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Discover Our Most Recent Recipes!

Carbonade Flamande

A sumptuous beef stew cooked in beer – a great Belgian classic. Living in Belgium for many years, I have enjoyed different variations of this wonderful dish. I hope you'll enjoy my interpretation. Give it your own twist, be creative! 

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Baked Cod on Vegetable Bed

Any mild fish will be delicious with this preparation. The colors, when you use a white fish, are very appetizing and appealing. The flavors are intense and will tickle your taste buds.

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Scallops in Vermouth

Scallops with Vermouth are a wonderful flavor combination. They key to tasty scallops is not to overcook them; they easily get rubbery. This is a wonderful first course - elegant, tasty and easy to prepare.

Shrimp in Beer

These shrimp are cooked in a steamer basket (soild, no holes) and I love the result. I use deshelled and deveined large shrimp. They are so tasty you don't need any sauce - give it a try!

Chicken Breast in Roemertopf (Clay Pot)

Having been raised in Germany, this cooking style is very familiar to me. Please make sure, when buying a Roemertopf, that you do not buy the glazed kind, since it will not absorb the moisture during soaking. To obtain the desired results, the soaking and cooking in the steam released from the clay are essential.

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