Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
This will be the last asparagus post. Have I said this before? Every time I think the season is over one (or more) of the vegetable markets seems to find a few more spears. Sadly, the last few bunches I bought were…. sad. They looked okay until I started prepping them. The stems were a … Continue reading…
When I originally made this I cooked the pasta separately. I always cooked the pasta or rice or whatever separately. That was what one did. I don’t know when that changed. I was rather late to the whole ‘skillet dinner’ trend. I freely admit that I (the winter cook) and mon mari (the dishwasher) have … Continue reading…
I love lemon and garlic…. And butter. Butter just binds it all together so nicely. In this recipe I used all 3 in the shrimp and the rice. And as long as I had the lemon, I thought a few slices finished it all off nicely. Click here to Pin Sautéed Shrimp in Lemon and … Continue reading…
The theme for Monday posts in May is Spring Vegetables – the rest. We tend to focus on asparagus this time of year, but there are other great vegetables, some familiar and some not, that are available now. I’ll post some of our favorites this month. Fourth for the month: Okay…. it’s been a really … Continue reading…
The chickens in France are getting fatter. I’m not happy about it. We eat meat, but we don’t eat a lot of meat. The days of me enjoying a 16oz beef tenderloin or mon mari having a ‘2lb T-Bone’ are long gone. It’s not that we have made an intentional decision to eat less meat, … Continue reading…
This recipe is based on one from The Thousand Recipe Chinese Cookbook. I have no idea what region it comes from. I’ve had the book forever and I don’t know if white asparagus is popular in China. It is, however, the preferred asparagus in most of Europe, although the green asparagus is making its presence … Continue reading…
Korean Cream Cheese Garlic Buns, aka: Six-Sided Cream Garlic Buns. These are sweet, soft garlic buns – nothing at all like the Garlic Bread so loved (by some) in the West. They started out as street food but have grown in popularity (I can understand why). The buns are baked, then sliced into 6 wedges … Continue reading…
