Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
The first time I heard of shakshuka was on an episode of Chopped. (We get to watch the old episodes on YouTube.) They didn’t really explain what it was but I remembered the word. Strangely, several episodes later, it was mentioned again. I like the word…. But not enough that I would remember the next … Continue reading…
I’ve been playing with phyllo again. Actually, I’ve been making some of my own recipes. One can’t be creative at every meal. After nems and samosas and a phyllo pie I still had 2 sheets left… not really enough to do anything interesting. Still, I hate to throw it out. These baked egg cups were … Continue reading…
Would you like a recipe that lets you play with food during lock-down? (For those in the U.S. I mean shelter-in-place…) This is it – assuming that you can get eggs. Three weeks ago I was limited to a dozen eggs, but this last week quantities were back to normal. I found the idea for … Continue reading…
I love quail eggs. They are so cute and perfectly bite-size. If only they weren’t so challenging to work with. The shells are harder than chicken egg shells and the interior membrane thicker. They are tiny but one has to make more of an effort to crack them to use fresh or to peel them … 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 … Continue reading…
The other day I was doing the shopping list and realized that I had both eggs and tomatoes (among other things) that needed to be used rather quickly. I decided I needed something new and interesting…. so I googled it. I don’t know what subsequent pages had to offer but the entire first page was … Continue reading…
I haven’t made these in years. I used to make them all the time when we lived in the Vendèe, with all sorts of different ingredients. They’re great warm or cold, right from the fridge.I used to make a double batch to just to have on hand for snacking. They’ll keep for several days in the … Continue reading…
