Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
It’s almost a skillet dinner. I cook the rice separately, like I would for a stir-fry. I like the results better when the rice is ‘fluffy’. That also give the option of having the sausage & squash with pasta or quinoa or barley or nothing at all. I picked my last 6 butternut squash today. … Continue reading…
We had Spanish Rice when I was growing up. To be honest, I thought it was one of those trendy, 50’s / 60’s dishes that everyone’s mom was making, along with Jello salads and pretzel-crusted desserts. (I wish I could find my ‘Joys of Jello’ cookbook….) Then we moved to Andorra and I was introduced … Continue reading…
A long time ago in a place far, far away I used to make something called Cuban Beef & Beans. I think it came from one of those recipe card subscriptions that were popular. There were subscriptions for everything…. books, music, decorative items (ahem…) Getting the mail used to be exciting…. packages, magazines, catalogs. I … Continue reading…
I can get a ‘3-pack’ of some vegetables. The cans are small, about 8oz (240gr) or 1 cup size. I usually buy red or white kidney beans in the small cans to have on hand to add to pasta or risotto. Last summer I bought corn. I thought it would be great to toss into … Continue reading…
After the winter squash season and before the lock-down I managed to buy some winter vegetables. I was so excited…. Cauliflower, broccoli, rutabagas, cabbage. We love them all. The larger, cruciferous vegetables require a bit of a commitment when cooking for two. Or at least some planning so it all gets eaten. One of our … Continue reading…
I did say a few more winter squash recipes, right? I haven’t told mon mari yet but I still have one big blue pumpkin in the cave. I’m debating…. I can either make another big batch of soup for the freezer, which will have me eating soup for lunch until June (when the lettuce is … Continue reading…
I’m getting to be very fond of skillet dinners. If the timing is right, and it usually is, I can put the skillet on the heat, chop / cut and fry for 15 minutes. cover for another 15 minutes to finish and dinner is done in half an hour. I use a big skillet so … Continue reading…