The first time I made stuffed mushrooms they were filled with bacon and cream cheese.
That was the way I made them the 2nd through gazillionth time, too.
Why mess with a good thing, right?
Well, when one moves to a place that doesn’t have cream cheese (when I first moved) and the bacon is… meh, one starts to get … Continue reading.....
The dog days of summer are upon us – and so is the August edition of the Secret Recipe Club.
I think that means our recipes should be lazy rather than ambitious… So we can spend long, warm evenings star-gazing, of course..
This month I was sent to Sid’s Sea Palm Cooking – an interesting blog I was anxious … Continue reading.....
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 when I actually put it into the serving bowl.
So this past week it was … 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 time: 20 minutes
Ingredients:
After I made the Chicken Korma I had leftover apricots.
That happens often (always) when one is cooking for two and buys a special ingredient.
With something like dried apricots, that leaves two choices: snack on them or make another dish using apricots.
Being a frugal femme au foyer I opted for another dish.
The Chicken Korma was Indian; this … 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 I could do to / with it to make it more to my taste.
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 monsters.
The little ones were so cute – I just couldn't help stuffing them.
They … Continue reading.....
My preferred mushroom for stuffing is the brown cremini. I think it has more flavor than the white button mushrooms.
From what I can glean from Google, what I know as brown cremini are known as Baby Bellas in the U.S.
I have no idea why or if they are the same – and it’s really not important, Get the … Continue reading.....
