Even though I no longer do a turkey dinner this time of year I am aware that a lot of people do.
The discussions on the merits of Green Bean Casserole have been flooding the internet. I particularly enjoyed an article that listed survey results of the most disliked Thanksgiving Dinner foods.
Yes, Green Bean Casserole made it into the … Continue reading.....
As we all know, Florentine means made in the style of Florence which means the dish has spinach.
I love fresh, raw spinach in salads and sandwiches..
I love cooked spinach in anything.
Mon mari even likes plain cooked spinach… as in frozen, naked, spinach, thawed in the microwave.
I will not even, for one nano-second, contemplate eating plain, cooked … Continue reading.....
My sister-in-law and I spent a week in Rome while the 2 brothers (nos maris) got special bonding time together in Madrid.
Then we all met up in Tangier along with the rest of the clan.
After a week in Tangier half went back across the pond; half came home with us.
One of our son’s favorite side dishes is … Continue reading.....
Quick-cooking polenta makes a very easy side dish for a quick dinner.
If you have just a bit more time it makes cute single-serve timbales.
These slip out of the ramekins easily but still hold their shape making for a very pretty presentation.
The Caramelized Shallots add an unexpected crunch!
The recipe assumes your ramekins hold about 1 cup (8oz, … Continue reading.....
I saw something similar to this somewhere…. As is typical of me.
At 3:00 in the morning I woke up and started thinking about dinner….. As is also typical of me.
And so a recipe is created.
I made this for New Year’s Eve dinner to go with a venison tenderloin that I simply roasted. It was meant to be … Continue reading.....
The idea of ‘cook once / eat twice’ is great for summer.
It’s even better if you have a plan.
The Rice Pilaf is served hot the first day and turned into a cold salad for the second. Plan on saving 1/3 to 1/2 of the Pilaf for use in the salad.
I use Uncle Ben’s Brown Rice which looks … Continue reading.....
When asparagus season first starts mon mari prefers that I make it simply: lightly steamed or roasted, finished with butter, salt and pepper.
As the season progresses I am allowed to get more creative.
We are nearing the end. This week he brought home a sack with tips and bits, ranging in width and length, none longer than 4 inches.… Continue reading.....
In the beginning of time I always varied the carbohydrate component of our dinners. In a typical week we would have pasta twice, rice of some sort twice, potatoes twice and something else – quinoa, barley, couscous or polenta.
Then mon mari had his pancreas removed and became an instant T1 diabetic.
Things changed….
It was, and still is to … Continue reading.....
