Healthy Food . . . . . . Fresh Ingredients . . . . . . Easy Recipes . . . . . . & Musing from an Expat in France
Thai inspired Pork Chops with Cabbage done in the slow cooker is a lazy cooks stir-fry. I love the flavors and I love dumping it all in the slow cooker and ignoring it for hours. Plus I had peanut butter left from the Christmas baking. Our house, or rather, someone who shall remain nameless, tends … Continue reading…
I’m planning my weekly menus more carefully now. Since the start of the pandemic I have switched to doing the shopping every 2 weeks rather than weekly. I do a monthly drive-through pick-up for the bulky things like wine, beer, milk, household cleaning supplies and any canned things I might need and I’ve always had … Continue reading…
This started out as a French dish then took a detour around the Mediterranean with stops in North Africa. That happens sometimes when I have an idea that is not fully formed when I get into the kitchen. I start pulling herbs and spices out of the cabinet and go from there. Prunes are a … Continue reading…
Our climate is changing. Well, everyone’s climate is changing but our own is the only one I have personal knowledge of. Two years ago we had a stink bug invasion for the first time. They had been around in the past – an occasional nuisance, nothing more, but the last 2 years we’ve been inundated … Continue reading…
Pork tenderloin is one of our favorite main courses. It’s incredibly versatile and, provided it’s not overcooked, moist and tender. When I see it I buy it but, this being the middle of nowhere, France, not everything is available every week. Living here has encouraged me to be flexible…. And to plan ahead. If I’m … Continue reading…
Spanish Rice is another of those dishes that has been around forever and may or may not have any relationship at all to anything ever actually made in Spain. Growing up in a small town in the Midwest, if we were told something was Spanish or Italian or French we just accepted that as fact … Continue reading…
We had the first artichokes of the season last weekend. In celebration I wanted something simple to make that required a minimum of my attention. Thus a recipe is born. I used both butter and oil in browning the shallots. Oil keeps the butter from burning and butter adds a nice flavor. I wanted them … Continue reading…
