Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Main courses or complete dinners with few ingredients, little prep and easy cooking. Some are fast; others are slow…. All are simple.
We’re getting so fond of the skillet dinners I thought I’d try an oven dinner. I think the current, popular name is a ‘sheet pan dinner’. I had to google the difference between a sheet pan and a baking sheet (cookie sheet). Well, actually, I googled it because I thought there wasn’t a difference and … Continue reading…
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…
There is an unwritten (or maybe written) rule that one never puts cheese in a dish with fish. I always ignore that rule. If I’m making a pasta or risotto or gratin that would have cheese if I used chicken it will have cheese if I use fish. I have a tendency to break the … Continue reading…
I made something similar to this a few years ago. We liked it. It was complicated, involving 2 skillets, lots of frying, a baking dish, and the oven to finish. I decided to simplify it. I wasn’t sure how the eggs would work as they would cook more quickly in a large skillet than a … Continue reading…
I like doing rice in the Instant Pot. Actually, I haven’t done rice on its own, although I’ve been told that it’s fantastic. Since I only make enough rice (1/2 cup) for the meal we’re eating that would be a a pretty empty pot. But I really like the results when I cook it with … Continue reading…
“The U.S. and Great Britain are 2 countries separated by a common language.” The comment is widely attributed to George Bernard Shaw and there are at least 4 variations on the phrase. There are other common things that separate as well. Yorkshire pudding is one. The first time I made Yorkshire pudding was in the … Continue reading…
We love these thin turkey cutlets. They cook in minutes and are tender with no ‘pounding’ required. You could, of course, use chicken breasts, pounded thin, or left as is and cooked longer. Or use veal scallops or thin pork slices. It’s a simple dish which we all appreciate this time of year. Or any … Continue reading…