I use tapioca in the slow cooker to thicken sauces…. Because it’s easy.
I add regular tapioca at the beginning, and if the sauce needs more at the end, I add instant tapioca.
It never occurred to me that tapioca could be used as a … Continue reading.....
I posted the original recipe for these years ago but it has been lost, so to speak.
As mushroom season is starting I thought it was time to re-do it.
The vegetables are partially cooked before layering and baking, so they spend less time in … Continue reading.....
I know the world loves using spaghetti squash in place of pasta to avoid ‘carbs’ but these are quicker and easier: just noodles made from eggs with a bit of flour.
We actually like carbs, especially pasta, but, we have this as a first course, … Continue reading.....
Did someone say Burgers?
It’s time for burgers….
In winter we love meatloaf; in summer we love giant stuffed burgers.
You could make smaller burgers, but we like the big one.
Cut it into wedges and let the cheese ooze out of the … Continue reading.....
We did not have turkey yesterday.
In case you’re wondering, France does not celebrate Thanksgiving.
Neither does the rest of Europe.
We do, however, eat turkey….. Just not usually in the form of a big hulking bird that may or may not have been cooked … Continue reading.....
Did I mention we are getting into easy cooking?
If mon mari doesn’t want to cook on the grill (cold rain, for example) I’ll do something simple in a skillet.
Anything with a quick pan sauce works.
I had veal but this would also be … Continue reading.....
This is why a bought the small slow cooker….
I wanted to be able to do pork chops without all the vegetables needed to get the larger, 3 1/2 quart slow cooker, to ‘appropriate’ levels.
The small slow cooker is just over 2 quarts – … Continue reading.....
I always buy at least two things in Spain: olive oil and sherry.
We can’t get sherry in France and olive oil is only available in small bottles. In Spain I buy 3 or 5 liter cans.
I also buy other stuff if I have … Continue reading.....
Pork tenderloins are great for stuffing. They’re easy to slice open and cook in 30 minutes or less.
They don’t take a lot of stuffing, just enough to add flavor..
I stuffed this with mushrooms.
They kind of oozed out the top, which was fine … Continue reading.....
The package of phyllo that I buy has 12 sheets.
As in most things, when cooking for two, it requires planning to use it all.
Tightly wrapped it will keep well in the fridge for a week and still be okay after two, although it … Continue reading.....