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.
This is one of our favorite winter pasta dishes. The sauce is quickly made with ground beef and fresh mushrooms. I usually put a few slices of butternut squash in the oven to roast, then make the pasta sauce, and everything is ready in 30 minutes. Well, add 5 to heat the oven….. That gives … Continue reading…
I’ve always wanted to try this and, for some reason, never have. Tossing the rice right into the skillet with everything else is so easy. It wouldn’t work for a stir-fry when the vegetables should retain a bit of crunch, but for something like this – there’s no reason not to. Rice is easier than … Continue reading…
In the U.S. breaded, frozen portions of fish are called ‘fish sticks’. In the U.K. they are called ‘fish fingers’. Neither name makes the least bit of sense. Or maybe yes…. As my mother got older, and her appetite decreased, she switched from having a steak when we went out to eat to something lighter. … Continue reading…
Honey lasts forever….. Or so I’m told. I have read that honey has been found in 4,000 year old tombs and is still good. I won’t, personally, have a chance to investigate that and I won’t, personally, search for any actual scientific tests to prove or disprove that statement. The only reason I mention it … Continue reading…
It’s fall. Fall is mushroom season here and this time of year one will see empty cars by the side of the road. The occupants are off in the woods, either searching for mushrooms or hunting. I stay out of the woods. If there are people foraging for mushrooms they will be very unhappy to … Continue reading…
Grilled Filet Mignon is a special summer treat for us. So are onions from our garden. To some of you this would be Barbecued Filet Steak or Tenderloin or Tournedos…. As Shakespeare implied the name is not important nor is the term used to describe the cooking method. This is a steak cut from the … Continue reading…
One of the spices I always pickup at the Asian supermarket is mustard seeds. My mother always had them in the house when I was growing up. Unlike paprika and olive oil, which she also had, she actually used the mustard seeds. A small spoonful went into every jar of pickles and often into cucumber … Continue reading…