Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
First, I have a question. I’m limiting it to one question otherwise this could quickly turn into a rant – at overly zealous, overly cute and overly faddish foodies. The question is this: Why put {Gluten-Free} on food that, so very obviously, doesn’t contain gluten? And why does it have to be in curly brackets? … Continue reading…
Friday night fish fries were everywhere when I was growing up. Standard fare was walleye fillets, dipped in beer batter and deep-fried. The fish was served with coleslaw, fries and, of course, tartar sauce. Normally it was an ‘all-you-can-eat’ dinner. I have no idea if they still exist or, if they do, what kind of … Continue reading…
Another Christmas tradition is this easy cranberry sauce. Naturally, the recipe is lost somewhere in the mists of time…. which seems to be happening a lot lately. It’s easy, keeps well and the ginger adds a bit of spicy interest to the cranberries. If you have any cranberries lurking in the fridge – try this! … Continue reading…
We had pasta! Now that I think about…. On Fish Hell Night mon mari agreed to have pasta. I guess he decided to get his misery out of the way in one night. Okay, it wasn’t quite that bad. He actually likes shrimp… The orzo is made ‘risotto-style’ for added creaminess. The shrimp could also … Continue reading…
I haven’t had oyster sauce to use since we left the U.S. To be honest, the last time I used it I didn’t really think it was made from oysters. It is. And it’s as good as I remember it, adding a great depth of flavor. Coupled with the mushroom soy sauce, this was a … Continue reading…
I just had the best shopping day ever!!!!! And I promise not to use successive exclamations points again, but I was excited. First, the food…. These ‘egg noodles’ are my personal substitute for pasta. I’ve made them with various sauces for first courses. For a main course the recipe could be doubled or tripled. They’re … Continue reading…
Chicken breast, cut up and quickly cooked, makes a very tender meat for the Stroganoff. You may never go back to the traditional beef! I stray from tradition again, using Greek yogurt rather than the sour cream. Greek yogurt is thicker and creamier than regular plain yogurt, but lower in fat and calories than sour … Continue reading…