I don’t know what it is about these little rice-shaped pastas but I love them.
Actually, I’m not really sure if these are orzo as they are French, from the Alsace region, and called avoine which is French for oats.
But if you think about oats, as they look when harvested, rather than processed oats for oatmeal, the shape is … Continue reading.....
I’m starting to wrap up slow-cooker season so I decided I needed to get the rest of the recipes posted.
Someone, who shall remain nameless, is contemplating getting the grills out.
Soon, I hope.
In the meantime he’s been wrestling with rocks / boulders in my potager.
Photos to follow.
As usual, I gave this a stir half-way through cooking … Continue reading.....
Remember when Stuffed Green Peppers were a thing of horror?
Usually over-cooked, limp, bitter green peppers with a rather tasteless stuffing, featuring Minute Rice, smothered in faux cheese and tomato sauce, they were not a favorite.
Now I love stuffed peppers of any color and any flavor. I make them often in the fall.
Oriental Style has a stir-fried filling; … Continue reading.....
I use shredded potatoes or brown rice for my quiche crust why not pasta for a pizza crust?
My usual puff pastry makes a thin, light pizza; this is more of a deep-dish pizza.
Mon mari claims that ‘deep-dish pizza isn’t pizza’.
I don’t care – I like it, and this is as close as I can come with the … Continue reading.....
This is so easy to make, put everything in the pan and cook. It gets quite creamy, almost like a risotto.
The flavors are complex and pair well with roasted salmon or chicken with an Asian flavor… like the Asian Baked Salmon.
Toasting sesame seeds is simple – put them in a dry skillet over medium heat and stir … Continue reading.....
I cook orzo the same way I do rice, in just enough stock.
It gets very creamy and is a nice change….
Parmesan Orzo with Fresh Herbs
Total time: 25 minutes
- 1 tsp butter
- 1/2 cup (4.5oz, 130gr) orzo
- 1 1/4 cups (10oz, 300ml) chicken stock
- 1/4 cup fresh Parmesan cheese, grated
- 1 tbs fresh parsley
- 1 tbs fresh
… Continue reading.....
I may have mentioned in the past that mon mari’s least favorite dinner night is Friday.
Or so he says.
We have fish or seafood on Friday – because that’s the day I do the shopping and I like it fresh.
He maintains that he ‘hates fish’ although I have proof that he doesn’t. I’ve even seen him order it … Continue reading.....
When one makes a leg of lamb, and one is only feeding two, there are lots of leftovers.
First we had the risotto.
Second we had this stir-fry with a Greek twist.
Lamb with Snow Peas and Feta
Total time: 30 minutes
- 10oz (300gr) leftover cooked lamb, cut into bite-size pieces
- 3 shallots, sliced
- 1/2 red
… Continue reading.....