Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I don’t actually know if they eat barley like this in Morocco but I doubt it. Google / Wiki tells me it’s more commonly used in soups and stews, with barley flour used in breads. It’s common here in France … Continue reading…
The theme for Monday posts in December is Stir Fries. Ok – it’s not Monday, but even I get to take Christmas off. Similar to a Skillet Dinner but done in 2 pans, stir-fries are flexible, fast and easy. In … Continue reading…
The theme for Monday posts in January is Stew. I love stew. It’s easy to make and easy to make enough for more than 1 meal. The meat, vegetables, and flavors can vary according to taste and mood. Stew is, … Continue reading…
This is the chicken that I made to go with the Couscous Salad. Actually, it was the other way around….. I came up with the chicken idea and wanted something fun to go with it. We were very happy with … Continue reading…
Couscous is very traditional Moroccan food. Whether or not they ever turn it into a salad I have no idea, but, as hot as it gets there, they should. I made this to go with a Moroccan Grilled Chicken – … Continue reading…
Rather than buying lamb chops here, which tend to be small, expensive and with a fatty ‘tail’ I don’t want I buy lamb ‘steaks’. These are cut from the bigger end of a leg of lamb, are normally fairly lean … Continue reading…
If I had pieces of lamb I would have done this in the tagine, but as I had this strange, tied lamb roast I decided to try it in the slow cooker. I actually untied the roast, planning on cutting … Continue reading…