Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
There are only 3 frozen vegetables that I buy: spinach, peas, and artichoke bottoms. Most people are familiar with the first 2 but not everyone knows the third. Like peas, artichokes are very seasonal (at least they are here). Also, like peas, stripping them down to the part you want to eat can be a … Continue reading…
I still have parsley growing. It’s a biennial and even though it’s almost impossible to pull out in the spring after it seeds, I let it grow anyway. It’s nice to have some fresh green in the winter and summer is a long way off. In the immortal words of Douglas Adams, author of “Hitchhiker’s … Continue reading…
Normally I would make this with wild or field mushrooms, but, since I’m not going to the markets at the moment (pandemic) I used brown cremini mushrooms. Also, because you can’t tell be looking, I used a yellow tomato because that was the last ripe tomato from my garden. I peeled it first – a … Continue reading…
I knew I had one more risotto….. I made this the last rainy week we had. I had a leftover half green pepper from a pasta dish, and 8oz of sausages left from a big package. When I buy meat in bulk I break it into smaller packages for freezing. I want around 12oz in … Continue reading…
I think I posted the ‘last risotto of the season’ a few months ago. Then lock-down happened and I started cooking according to what was in the fridge and pantry plus what could be ordered online. This being France the items that are considered essential enough to be available for online ordering are perhaps different … Continue reading…
Another pantry / freezer recipe. Or, if your are lucky enough to have fresh peas in your garden… A garden / pantry recipe. As to gardens – I’m hoping mine will withstand the rains. Now that I think about it, I said that 2 weeks ago. We’ve had a strange spring. There was a week … Continue reading…
This classic Italian dish is normally served as a first course (as are most pasta and rice dishes in Italy). We think it makes a great, creamy side dish. The authentic version is more like a thick soup, but I made this a bit thicker. Still, like all risottos, it should be creamier than many … Continue reading…