Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
The theme for Monday posts in September is Mushrooms. I did not willingly eat a mushroom until I was an adult. The only mushrooms I had been exposed to were canned – either on pizza or in the ubiquitous ‘Cream of Mushroom Soup’ To me, they were just little bits of tasteless rubber. I refused … Continue reading…
One of my favorite things about making an easy skillet dinner is that it’s a great way to clean out the fridge. This was not going to make it as a ‘one pan’ dinner as I needed to peel a couple of tomatoes. As long as I had boiling water I cooked the pasta, too. … Continue reading…
When we lived in the U.S. and I wanted a beef stir-fry, I would buy a flank steak. I haven’t been able to find an appropriate, reliable cut here for stir-fries or other dishes that use a short cooking time. I can now find wonderful steaks from our butcher, but someone frowns on me using … Continue reading…
I fondly remember the little packages of Green Giant or Bird’s Eye frozen vegetables I used to buy in the U.S. They came, in a bag, in a box, and nicely served 2 people. One made a a little slit in the bag, popped it in the micro for a few minutes and the side … Continue reading…
This is one of our favorite winter pasta dishes. The sauce is quickly made with ground beef and fresh mushrooms. I usually put a few slices of butternut squash in the oven to roast, then make the pasta sauce, and everything is ready in 30 minutes. Well, add 5 to heat the oven….. That gives … Continue reading…
I love pasta. I could live on pasta. Maybe, if all I ate was pasta, I could learn to exercise self-control / portion control so I didn’t grow out of my clothes. Maybe I wouldn’t care. I also love tomato sauces of all kinds. We really should have moved to Italy, not France. Except then … Continue reading…
Basil is the first of the summer herbs to die. Parsley and tarragon dither. They can last until Christmas or go into hibernation in September. Bay, rosemary and sage are useable all winter while mint, lemon balm, and thyme lose their leaves (mostly). Besides, it’s usually dark and cold when I remember I need herbs … Continue reading…
