I originally did this with a tiny pasta called Frog’s Eyes (Acini di’Pepe), but I can’t get it here so I’ve substituted Israeli couscous which looks, acts and tastes like the ancini.
But who am I to argue with packaging?
You could use ground beef or turkey but we like sausages. Back in the U.S. I would have used Italian … Continue reading.....
I’m taking a lot of poetic license with the names in this salad.
The ‘French’ vinaigrette is because it reminds me of the red Kraft French Dressing so popular in restaurants when I was young.
The quinoa, corn, beans and peppers give the salad a ‘southwestern’ flavor.
The oregano, Greek olives and feta a Mediterranean flavor.
It’s an eclectic salad…..… Continue reading.....
We’re tired – all of us.
I haven’t cooked in three days but I have managed to eat very well and far too much.
So here is a salad that I posted years ago, but was in desperate need of an updated photo.
I’ll be on bread and water for a few days….
Sausage, Quinoa, Spinach and Lettuce
… Continue reading.....
I have never really gotten into the ‘food as container’ bit.
Okay, other than sandwiches.
I’ll be more specific: I’m not a fan of food as a container for other foods that have to be eaten with utensils.
Like soup in a loaf of bread or salad in a giant taco.
I worry that the container bottom will get soggy … Continue reading.....
I read in the car…. It’s the only time I really have to read magazines.
The other day, on our way to the canal for a bike ride, I was flipping through the August issue of Cooking Light.
There was a recipe for potato salad with a light vinaigrette that caught my eye. I read the caption about adding mashed … Continue reading.....
I had such a fun time last summer…. chopping and freezing all the lovely green and yellow and orange and white tomatoes.
I also froze lots of red Roma’s, which are all gone.
Actually, everything is almost all gone.
I put all the pretty colored tomatoes to good use over the winter. I used the orange in a Smoked … Continue reading.....
Slices of butternut squash, dipped in olive oil, sprinkled with rosemary and a bit of salt and roasted until they start to get crispy and caramelized.
Roasted Butternut Squash Slices with Rosemary
Total time: 45 minutes
- 1/3 butternut squash, 12oz (350gr) I used the 'neck' to get nice half circles'
- 1 tbs olive oil
… Continue reading.....
The only good thing about a bad week is it's fodder for blog posts….
First, the update.
There won't be one.
Mon mari was lounging around in the hospital last week, nothing serious, he was only in 4 days…. The French equivalent of an office visit…
Enough about him, he can do his own blog.
This is about my week.… Continue reading.....