Healthy Food . . . . . . Fresh Ingredients . . . . . . Easy Recipes . . . . . . & Musing from an Expat in France
The theme for Monday Posts in May is Potatoes. Potatoes are a very misunderstood vegetable. Yes, they are a vegetable, plus they are healthy. Potatoes have vitamins C and B6, potassium, copper, manganese and dietary fiber. They offer cardiovascular protection, have a potential for lowering blood pressure and have a variety of phytonutrients with antioxidant … Continue reading…
Pork tenderloin is probably my favorite meat. It’s versatile, reliably tender, and flavorful. It cooks relatively quickly and is moist and succulent when just slightly pink in the middle. I should qualify that by clarifying that it’s my favorite cut for cooking and eating at home. When I’m at a nice restaurant there are / … Continue reading…
This combines two of my favorite foods: asparagus & risotto. In Italy this would be served as ‘primo piatto’ or first course…. after the starter (antipasto) and before the meat or fish (secondo piatto). We usually have it with the meat or fish, as a side dish. If there’s any leftover (rare) it becomes a … Continue reading…
We had one last dinner from the Instant Pot before it went on summer hiatus. Okay, I don’t actually quit using it over the summer. I make a lot of beans (adzuki, pinto, cannellini, etc.) for salads and sides and I use it to make soup for the freezer with the vegetables from the potager. … Continue reading…
The theme for Monday Posts in May is Potatoes. Potatoes are a very misunderstood vegetable. Yes, they are a vegetable, plus they are healthy. Potatoes have vitamins C and B6, potassium, copper, manganese and dietary fiber. They offer cardiovascular protection, have a potential for lowering blood pressure and have a variety of phytonutrients with antioxidant … Continue reading…
This uses fresh spinach rather than my winter staple of frozen spinach. It’s spring, after all, and spinach is a spring vegetable. I will admit that I spent a few years loving spinach salads but avoiding cooked spinach. Now I love both. I don’t know about other places, but here we buy spinach for salad … Continue reading…
I’m not sure what it is about garlic and butter, but the appeal of the combination is (almost) universal. Add a squeeze or 2 of lemon juice and, chopped parsley, toss it with some pasta and it’s a meal. The shrimp and prosciutto are a just a nice addition. Most people (like mon mari) like … Continue reading…
