Healthy Food . . . Fresh Ingredients . . . Easy Recipes . . . & Musings from France
Spring. 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 … Continue reading…
I love fried rice. Like most of my dishes I modify it to suit my mood and the contents of my fridge. The original recipe, that I found in one of my Chinese cook books many years ago, included the peas and the egg. I added the sherry, shallots and snow peas…. It is spring, … Continue reading…
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 … Continue reading…
Since mon mari prefers not to eat pasta, and I love pasta, I thought we could try a compromise. He’s fine with rice. Voila! Rice noodles. The selection of rice noodles at the Asian market is amazing. I had no idea they came in so many different shapes, widths and lengths Stir-Fried Pork with Noodles … Continue reading…
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. The recipe, Stir-Fried Shrimp with Asparagus and Green Garlic, has been updated, nutrition information added, and re-posted here: Stir-Fried Shrimp … Continue reading…
This is the first time I have ever had Kung Pao Chicken, so I have no idea if I did it correctly. It’s based on a recipe from the book ‘the food of Asia, a food lover’s journey’. Right or wrong, it was one of the best dishes I’ve made lately. As usual, I didn’t … 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…