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 … 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 … 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 … 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
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 … 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!
Preparation and cooking time: 15 minutes
Ingredients:
I never made couscous when I lived in the US but it’s a very popular side dish here…. As well as the traditional accompaniment to Moroccan foods, also very popular here.
Mon mari’s discerning opinion was that it was ‘dry and tasteless’.
Naturally, I … Continue reading.....
