Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
I made something similar to this a few years ago. We liked it. It was complicated, involving 2 skillets, lots of frying, a baking dish, and the oven to finish. I decided to simplify it. I wasn’t sure how the eggs would work as they would cook more quickly in a large skillet than a … Continue reading…
We have something new happening chez nous. It’s a new level of discussion. As anyone who has been in a long relationship knows, short-cuts develop. It could be a short-cut in cleaning or gardening. It’s often a short-cut in conversation. Our latest goes something like this: Me: Would you like a skillet ~ He, interrupting … Continue reading…
I’ve always wanted to try this and, for some reason, never have. Tossing the rice right into the skillet with everything else is so easy. It wouldn’t work for a stir-fry when the vegetables should retain a bit of crunch, but for something like this – there’s no reason not to. Rice is easier than … Continue reading…
Cooking for a group or a large family takes careful planning to make sure that you have enough to feed everyone. Cooking for one or two takes careful planning to make sure you don’t end up wasting food. To be honest I don’t remember the transition from cooking for a hungry teenager to only cooking … Continue reading…
I could make meatballs every night and mon mari would be happy. I don’t always feel like making the red sauce to go with them. Tossing them in a skillet with some vegetables seemed like a good plan. I have never cooked the meatballs separately. Our beef is very lean so I don’t ever worry … Continue reading…
The first time I heard of shakshuka was on an episode of Chopped. (We get to watch the old episodes on YouTube.) They didn’t really explain what it was but I remembered the word. Strangely, several episodes later, it was mentioned again. I like the word…. But not enough that I would remember the next … Continue reading…
Cauliflower, in my opinion, is not the most versatile vegetable. We love it, but it’s uses are limited. It tends to be, for want of a better word, crumbly. That attribute makes it perfect for cauliflower rice (or so I’m told, never having tried it) but challenging for other things. I would not add it … Continue reading…