I can make meals that do not have winter squash in them.
Sometimes I use carrots…..
I always have carrots on hand, to add to soup or round out another vegetable side dish or just nibble on raw.
Sometimes I forget about them and need to use them fast.
Stir-fries are a great way to use up bits lurking in …
We can never predict precisely how much asparagus to buy.
After 2 or 3 meals we usually end up with too much to add to the current night but not enough for another full serving.
That’s when I get to make a stir-fry or risotto.
On another subject…. Did I ever mention that we can buy beef by breed?
It’s asparagus season here.
Which is why there’s broccoli and yellow peppers in the stir-fry.
I didn’t realize asparagus season had started, you see, so I bought just regular, ordinary vegetables.
Mon mari loves asparagus.
He started going to markets, all by himself, in search of asparagus.
He never goes to the market otherwise…..
When we have asparagus it must …
Now that we’re finally done with the winter squashes I can buy other vegetables.
But I’m still ‘cooking for two’ so I only get to buy one of the big vegetables each week – like cauliflower (3 – 4 meals) or cabbage (3 – 4 meals). They’re just, well, so
big…. much bigger than what I used to buy in … Continue reading.....
Fried Rice with Peas and Snow Peas I posted a few weeks ago?
I forgot to post the Shrimp that we had with it.
This has been the favorite shrimp recipe
chez nous, since I first started cooking Chinese food.
Actually, this is probably the favorite Chinese dish
chez nous, period.
It can screaming
hot or … Continue reading.....
Mon mari favorite vegetable season: artichokes, asparagus and avocados are all in abundance.
The local asparagus and artichokes aren’t in yet, but they are coming in from Spain.
When the asparagus is local, we eat 2 – 3 lbs each week, for the short time it’s available.
This time of year we just get a taste – the perfect …
Many years ago
mon mari gave me The Thousand Chinese Recipe Cookbook for Christmas.
The book, originally published in 1966, is almost 1,000 pages with lots of information, but no photos.
I only have the words (many words) that, in Chinese cuisine, the food should be pleasing to the eye as well as the palate.
I have always rather liked …
Along with all the wonderful asparagus mon mari is buying I got a little carried away with the first green garlic of the season .
It seemed only right to do a light stir-fry featuring them both.
Stir-fried Shrimp with Asparagus and Green Garlic
Total time: 25 minutes
10oz (300gr) cleaned shrimp 8oz (240gr) asparagus, cut into 2″ (5cm)