When I lived in the U.S. I used to buy a tiny round pasta called Acini di’Pepe or Frog’s Eyes.
I can’t get that here.
I few years ago I started hearing about Israeli couscous.
I was clueless. I started looking for large couscous and found pearl couscous….. Which looked exactly like Acini di’Pepe… Which looked like Israeli couscous..
Almost….
Traditional Stuffed Green Peppers are one of the more maligned dishes that grace the American table.
In many cases justifiably so.
I have seen Stuffed Green Peppers in cafeterias and diners that don’t even vaguely resemble anything that I would want to eat.
And I have tasted some that lived up (or should I say down to) that image. … Continue reading.....
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.....
Normally, if one participates in the Secret Recipe Club, one posts a recipe with the assigned group on a Monday.
There are 4 groups.
Some months have 5 Mondays (the audacity!).
The 5th Monday is given over to any who want to participate and a theme is chosen. The theme for this Monday is Fall Food.
How perfect for … Continue reading.....
When I first made Stuffed Green Peppers I made them with ground beef and Minute Rice.
Over the years I have used brown rice, pasta or barley and ground veal, turkey or sausage.
Some had tomato sauce and cheese; some had water chestnuts and soy sauce.
That’s my favorite thing about stuffing vegetables – anything (almost) works.
These are made … Continue reading.....
It’s vegetable stuffing season.
Yes, I realize one can stuff any vegetable any time, but I do it in the fall.
We cook on the grill in the summer, make soups and stews and braises in the winter and stuff vegetables in the fall.
I stuff summer squashes and winter squashes and peppers and onions and tomatoes and mushrooms
NOW are we ready for winter?
We get two kinds of wood for heating:
Regular logs that are split for use in the kitchen stove.
Trimmings from the local sawmill for use in the fireplace in the den.
The latter is a third of the price of the former, but, while it works great for big fires in the … Continue reading.....
One of the things I love most about France, and have the hardest time truly grasping, is the French ability to slow down and enjoy life.
I'm always in a hurry (I think it goes hand in glove with my unique time management skills).
Oh, I'm capable of relaxing, enjoying a leisurely lunch, going for long strolls on sunny beaches…. … Continue reading.....
