Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Stir Fries and Skillet Dinners are for those night when we want to eat good food but don’t have time to fuss.
Since I cook with the seasons I also try to post with the seasons. For those of you who hate asparagus, feel free to substitute your favorite vegetable. And know that I have great sympathy for you because you don’t know what you’re missing. (Cliche, I know.) I can say that because I come from … Continue reading…
One of my favorite things about making an easy skillet dinner is that it’s a great way to clean out the fridge. This was not going to make it as a ‘one pan’ dinner as I needed to peel a couple of tomatoes. As long as I had boiling water I cooked the pasta, too. … Continue reading…
I think this will be the last skillet dinner of this season. I say that with some hesitation…. We were planning on getting out the barbecue grills but the weather turned cold, snow is possible (?!?) and we have fires, once again. It’s spring, after all, and that’s always unpredictable. When I looked at the … Continue reading…
One of the tenets of Chinese and Japanese cuisines is that the food should be pleasing to the eye as well as the palate. I’m not familiar enough to know if that is also true of Korean or Vietnamese dishes. As to Thai and Indian – I have had a lot of exposure but only … Continue reading…
We like most of the dishes I make. I have enough practice in the kitchen that I don’t often combine ingredients that should stay apart. That being said, I also don’t often make a dish that we love at first bite. Like, yes; love, not so often. This was one…. I also don’t usually repeat … Continue reading…
It’s Friday The day mon mari fondly calls Fish H*ll Day. One would think he doesn’t like fish…. To be honest, I don’t think he would ever buy it himself to cook at home. His favorite fish would be (I think) fish sticks (fish fingers) with lots of tartar sauce. To be totally fair, he … Continue reading…
Our meals seems to come in 2 distinct colors. In summer we eat primarily green: lettuce, spinach, green beans, courgette / zucchini, fresh herbs, pesto, etc. In winter we eat primarily orange: butternut squash, pumpkin, tomato sauces, carrots, etc. No one really cares – I just thought it was interesting. This dinner was particularly orange….. … Continue reading…