This dish was the reason I made chickpeas in my Instant Pot a few weeks ago. I had preserved lemon in the fridge and this is the time of year I try to use up things that are primarily winter cooking. I like to free space for summer cooking. Actually, I am freeing space for summer fruits which we eat rather a lot of. I buy 2 – 3 dozen … Continue reading →
Cooking for a group or a large family takes careful planning to make sure that you have enough to feed everyone. Cooking for one or two takes careful planning to make sure you don’t end up wasting food. To be honest I don’t remember the transition from cooking for a hungry teenager to only cooking for the two of us. It’s possible I don’t remember because it took a long … Continue reading →
The grills have come out of the barn, been dusted off, and are ready for use. This will likely be the last Instant Pot recipe of this season. I’ll still be using it for beans, artichokes, and white asparagus, but summer cooking is outdoor cooking – and I get a break. After the success of the Teriyaki Chicken & Rice I was ready to try another, similar idea. This is … Continue reading →
We eat a lot of chicken. We really eat a lot of chicken in the summer. Mon mari gets ‘quite cross’ (to use a favorite British term) if he doesn’t get to grill chicken at least twice every week. I make the barbecue sauce for skin-on chicken thighs and legs, or the marinade for breasts but will freely admit I rarely bother to do anything else. He washes and trims … Continue reading →
I like flexible recipes. They are crucial to today’s style of cooking – at least for me. I do my shopping online every 2 weeks. I don’t know what will be available until I log in and I don’t know what might be substituted. Instead of my usual, careful menu planning before I shop it’s turned into a bit of an adventure after the food is picked up and unpacked. … Continue reading →
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 →
I needed lemons a few weeks ago. I don’t remember why nor do I remember why I didn’t use them… But I’ve had 3 lemons in my fridge ever since. I really hate to waste food – especially food that I paid money for. I’m not so fussy about excess summer squashes in July, The lemons needed to be used so last week became Lemon Week. I know I could … Continue reading →
