Everything I make seems to be orange lately….
It’s either butternut squash, pumpkin, or a tomato sauce, which should be red, but then I add yogurt and paprika or, in this case, horseradish, and it turns orange.
For the curious…. this is what it really looked like. There might have been an orange tomato in there, too….
This is based … Continue reading.....
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 … Continue reading.....
It’s been such a strange spring that I barely stopped cooking pumpkin and there is already asparagus in the markets.
In between, we did manage to eat a broccoli, a cauliflower and a Savoy cabbage.
When one cooks for two, both cauliflower and cabbage require advance planning to use it all.
I may have to try cauliflower in risotto some … Continue reading.....
Can one turn orange from eating winter squash?
I’ve heard that one can turn orange from eating carrots….
Orange is not a good color for me.
When we lived in the US we used to buy whole turkey tenderloins, which we either roasted whole or cut up for stir-fries.
Here we buy turkey cutlets which are quite large, thin slices … Continue reading.....
I hadn’t planned on posting this recipe….
Which is why I didn’t take a photo before we started eating.
But we both liked it so much, and it was so easy, I jumped up before we finished it and grabbed a quick pic.
You could, of course, make it with some or all leftovers…. It’s meant to be hash, after … Continue reading.....
Grilled potatoes in a salad?
Why not?
I know a lot of you would not do that. I know that a lot of people are anti-carbohydrate. We, on the other hand, are very pro-balanced diet.
We eat carbs. And protein. And fat. And ice cream.
You can, of course, do the potatoes and turkey either in a skillet or on … Continue reading.....
We get lovely, thin turkey cutlets here which is what I used for the quiche.
When we lived in the US I remember getting turkey tenderloin (which I cannot get here) but not the cutlets. Use whatever you can get or substitute chicken breasts.
I normally put the quiche dish on a baking tray – saves oven cleaning in case … Continue reading.....
Last year I made a classic (sort of) Italian dish of thin veal scallops wrapped around asparagus called Involtini.
Since I can never leave something alone I decided to make it again, but this time I wanted thin turkey scallops.
And, of course, green garlic because, well, green garlic!
Most importantly….. Yay France!
