Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
You know those days…. You have no idea what to fix for dinner. You look in the fridge – there’s an open jar of olives, half of a red pepper, a few mushrooms, a bit of feta…. Throw it all in a skillet and 30 minutes later: Voilà! Dinner This is good with whatever side … Continue reading…
Capers and olives are a combination I never tire of. Sometimes I add lemon; sometimes white wine; sometimes neither…. It has a fresh zing that perks up the taste-buds – something most people can use to cut all the holiday sweetness this time of year. This is a dish that cooks quickly enough for a … Continue reading…
You can use any fish suitable for grilling – tuna, swordfish, halibut, snapper. They would all work well with the olive relish. If you get sushi-grade tuna or swordfish you will want them seared but rare to medium-rare in the center. Any leftover Olive Relish can be used with other grilled meats or simply eaten with savory … Continue reading…
I got the idea for this from Chef Dennis. The recipe is changed, of course…. to what I had in the pantry since I already had the salmon. Next time I may add the feta like he did. And he used parsley….. Mine isn’t big enough to cut yet but I have lots of oregano. … Continue reading…
We love risotto. It’s healthy, easy and a great way to use up odd bits left in the fridge. And every time I read posts about it being a lot of work and / or difficult I want to stick my hand through the monitor and shake someone. Risotto does not have to be stirred … Continue reading…
This time of year we vacillate between the grill and the kitchen; barbecued chicken and stews. Mon mari is reluctant to give up the barbecue and I’m anxious to start the stir-fries and tagines. Ironically, in the spring it’s the opposite: Mon mari is reluctant to take over with the outdoor cooking duties and I’m … Continue reading…
In the traditional Pissalidière, there are lots and lots of very slow-cooked onions, anchovies and wrinkly oil-cured black olives – with pits. If you really hate anchovies, leave them off; if you’re undecided, this may convince you to like them. The feta is not traditional, but my addition. And I prefer to use pitted olives. … Continue reading…