As you all know I usually cook for two.
It took me some time to get cooking for two sorted out….
Even after several years of careful measuring followed by eating and realizing that the serving size was correct it still looks, well, rather pathetic … Continue reading.....
I used to love spending hours in the kitchen, making complicated dishes with lots of ingredients.
Lately I’ve been leaning more towards fast food.
This was fast and good…
All you need is a nice spinach salad to round out your dinner.
Total… Continue reading.....
To be honest, I’m a relatively recent convert to couscous.
Couscous is not a grain but a tiny semolina ‘pasta’.
The first time I ate it, the couscous was dry and pretty tasteless.
When I started cooking more Moroccan-style food I decided to see what … Continue reading.....
The last few acorn squash that formed were small, about the size of a baseball.
Unlike zucchini, which can be picked and used very young, winter squash have to stay on the vine until fully ripe.
Unlike zucchini, they don't keep on growing until they're … Continue reading.....
My preferred mushroom for stuffing is the brown cremini. I think it has more flavor than the white button mushrooms.
For other dishes I take advantage of all the wonderful field and forest mushrooms available this time of year (see below), but one needs a … Continue reading.....
The quest for delicious couscous recipes continues….
Fortunately, it’s a fun quest.
Couscous is great for summer – it requires no cooking, just hot stock.
Dress it up with anything that suits your fancy!
Couscous Feta Pilaf
Preparation and cooking time: 15 minutes