The grills have come out of the barn, been dusted off, and are ready for use. This will likely be the last Instant Pot recipe of this season. I’ll still be using it for beans, artichokes, and white asparagus, but summer cooking is outdoor cooking – and I get a break. After the success of the Teriyaki Chicken & Rice I was ready to try another, similar idea. This is … Continue reading →
And pumpkin…. or butternut squash. I said there might be more. I had some pumpkin in the lurking in the freezer. Did I mention that I’m getting tired of cooking? It happens every year around this time. I’ve been doing all of the cooking (winter cooking) for 5 months and I’m ready for a break. Mon mari will be taking over soon (summer cooking) and I am ready to turn … Continue reading →
Even though I no longer do a turkey dinner this time of year I am aware that a lot of people do. The discussions on the merits of Green Bean Casserole have been flooding the internet. I particularly enjoyed an article that listed survey results of the most disliked Thanksgiving Dinner foods. Yes, Green Bean Casserole made it into the top 10. The cranberry thing that comes in a can, … Continue reading →
As we all know, Florentine means made in the style of Florence which means the dish has spinach. I love fresh, raw spinach in salads and sandwiches.. I love cooked spinach in anything. Mon mari even likes plain cooked spinach… as in frozen, naked, spinach, thawed in the microwave. I will not even, for one nano-second, contemplate eating plain, cooked spinach. At a minimum it has to have olive oil … Continue reading →
The other day I had my first slow cooker failure. It should have been simple. It was soup. How can one screw up soup? Apparently with ease. It was a simple premise: we were going out for lunch which I knew would be long and a lot of food. I decided soup would be perfect for dinner that night and doing it in the slow cooker would be easy. I … Continue reading →
As my longtime readers know I buy whole pork loins and cut my own ‘boneless chops’. The pork loins that I buy are, in typical French fashion, perfect: long, round and tied securely. Three fourths of the loin gives my equally perfect ‘chops’. The remaining fourth has had a bone or bones removed and, once the string is also removed, falls apart into pieces. This goes into stir-fries, quiches, or … Continue reading →
We’ve been eating this every winter for years. I don’t remember where the original idea for the recipe came from, probably a ‘Ground Beef Cookbook’. In the U.S. I used the traditional ‘white’ cabbage; here I use the ‘green’ or Savoy cabbage. Either work equally well. Use any type of rice you like, but I use brown Basmati. It cooks in just 15 minutes. A little bit of prep and … Continue reading →
