Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Main courses featuring vegetables: Stuffed Peppers, Stuffed Squashes, Spaghetti Squash, and more. Make vegetables the important part of your meal.
We love stuffing vegetables of all types, but particularly peppers. The filling for these comes from one of our favorite meatball recipes Meatballs with Preserved Lemon that I have been making before we ever went to Morocco. If you like more heat – add more spices or you favorite hot sauce Use any color peppers … Continue reading…
A mandolin is one of those kitchen tools that I don’t use often but is indespensible when I need it. It makes short work of potatoes for gratins, and zucchini for these rolls. Mine happens to be an expensive stainless steel mandolin that I bought from Williams Sonoma many years ago. Before that, though, I … Continue reading…
Egg Fu Yung Egg Foo Yung Chinese Pancakes Chinese Pancakes with Cabbage & Brown Rice Whatever you call them, these are good, easy and work perfectly for a meatless dinner – if you are so inclined. If not add some quickly stir-fried chicken strips or, do as we did: Red Sauced Shrimp. If you cook … Continue reading…
Usually stuffed peppers are topped with cheese. I decided to put fresh mozzarella inside the peppers instead. The recipe says ‘2 or 3 peppers’ because I have no idea how big your peppers will be. Sometimes they are huge and other times small…. Decide for yourself how much you want. If you have meat and … Continue reading…
Delicata is our new favorite squash. Well, it’s our new favorite of the short-term squash. They only keep a few weeks, unlike the butternut, spaghetti and crown prince squashes…. or pumpkins. They storage time is more like an acorn squash, which used to be our favorite. The delicata cook more quickly and are very sweet … Continue reading…
Chili con Carne is a favorite dish among the British, both here and ‘back home’. I asked someone once why they always specified ‘with meat’ (con carne) and he told me that sometimes it’s just made with beans, so the ‘con carne’ lets the diners know that meat had been added. It always has beans. … Continue reading…
Making stuffed cabbage leaves with the common white cabbage I grew up with in the Midwest is a challenge. Most recipes say to boil the entire head of cabbage so that you can get the tight leaves apart without ripping them to shreds. I believe I did this once. Then we moved to this side … Continue reading…