After the winter squash season and before the lock-down I managed to buy some winter vegetables. I was so excited…. Cauliflower, broccoli, rutabagas, cabbage. We love them all. The larger, cruciferous vegetables require a bit of a commitment when cooking for two. Or at least some planning so it all gets eaten. One of our favorite ways to use up some cabbage is this easy Egg Foo Yung. Or you … Continue reading →
This will be the last of the winter slow cooker recipes. I’m ready to put away the slow cookers and have mon mari get out the barbecue grills. It’s his turn to cook. I had a strange thing happen with this recipe…. It cooked dry. When I went to stir it after about 5 hours, it was dry. Not burning on the sides of the cooker dry, but dry. I … Continue reading →
It’s been such a strange spring that I barely stopped cooking pumpkin and there is already asparagus in the markets. In between, we did manage to eat a broccoli, a cauliflower and a Savoy cabbage. When one cooks for two, both cauliflower and cabbage require advance planning to use it all. I may have to try cauliflower in risotto some day…. For now, it uses up a cabbage nicely. I … Continue reading →
This is another recipe who’s origins are lost in the mists of time. I made it with traditional ‘white’ cabbage when we lived in the US but now I use green or Savoy cabbage – because that is what I can get. One of the things I noticed with the photo…. my home-grown tomatoes from the freezer don’t have the bright red, thick sauce like purchased canned tomatoes do. So … Continue reading →
Egg Fu Yung Egg Foo Yung Chinese Pancakes Chinese Pancakes with Cabbage & Brown Rice Whatever you call them, these are good, easy and work perfectly for a meatless dinner – if you are so inclined. If not add some quickly stir-fried chicken strips or, do as we did: Red Sauced Shrimp. If you cook the rice with water or vegetable stock, you can have a vegetarian main course. The … Continue reading →
We’re coming into another prime leftover season and, in my opinion, there is no better way to use up the odd bits than risotto. I used chicken in this but you could easily use ham, turkey or anything else left in the fridge. Or leave the meat out and add more veggies. I would serve the cranberry sauce on the side though…. Not in it. Veggie Risotto Total time: 30 … Continue reading →
This was my third dinner using the slow cooker. (Second attempt review after this recipe.) I decided I was not going to do any pre-cooking / browning / whatever. Some of the comments I’ve seen discussing slow cooker recipes complain that it’s too much work getting it all organized to make the effort worthwhile. I’m all for easy…. I tossed it all in the pot, turned it on and ignored … Continue reading →
