Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
This is such a simple recipe it really should not require any explanation…. But when I looked at the photo I decided perhaps I should say a few words. First – the goat cheese I use is the kind that comes in a little square box. It’s called Chevraux in Europe and (I think) Chavrie … Continue reading…
This is another of those recipes that I have been making forever. I make it often for the two of us (which is the recipe below). I have also, often, made it for family and friends – as many as 14 (just multiply by 7 – easy). I usually use spaghetti, but any long pasta … Continue reading…
My tomatoes were late starters this year…. Which means they’re finishing late as well. I have a lot of green tomatoes. They’re ripening, slowly, but according to the experts it’s getting late and they will likely not all get ripe. Which gives me two choices: pick some of them for the compost so that the … Continue reading…
I first made and posted this recipe 9 years ago. Time flies….. I used a brown rice crust but you could also use shredded potatoes or even shredded butternut squash. Just substitute either for the cooked rice. No pre-cooking is needed, but bake the crust for 10 minutes rather than 5. Or you could (gasp!) … Continue reading…
I love lentils of all types: little French green lentils; traditional brown or tan lentils; the pretty red lentils that cook down to the consistency of a puree; and the tiny black Beluga lentils that (supposedly) resemble caviar. I love them in soup, as a vegetable and cold, in salads. Mon mari likes them in … Continue reading…
These are easy to make: slice a pocket, fill and tie. I cooked them in a skillet rather than the oven as I wanted the ham to get a bit crispy. Being efficient, (and kind to mon mari who does the dishes) I made the sauce in the same skillet when the chicken breasts were … Continue reading…
Stuffed Pimientoes are common on the menus in Spain. Often they’re stuffed with a ground or very finely chopped mixture of fish, cream, egg and herbs. Well, we all know how fond mon mari is of fish…. We are, however, truly fond of both goat cheese and dry-cured ham. As to the garlic chives – … Continue reading…