Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Pork, chops, tenderloin and roast main courses for two. We have great pork here and it’s a staple at our house.
I remember my mother having a small jar of dried bay leaves. She would add 1 to a pot of chili which she made once or twice every winter. I don’t think she used them in any other recipe. When I started cooking I would add 1 or 2 leaves to any recipe that had … Continue reading…
When one has prunes and chestnuts….. I know I’ve said often that I don’t really like fruit with meat – except for lemon. I also make exceptions, occasionally, for apples and prunes with pork. The apples I like because I love apples. The prunes are for mon mari. I like them well enough, but he … Continue reading…
Parsley used to be treated as a ‘throw-away’ herb. A sprig was tossed on a plate in a restaurant to add color and sophistication to a dish. At least that was the case in the small town restaurant I worked in a few decades ago. We threw away a lot of parsley. In more recent … Continue reading…
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…
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…