Cooking from Scratch
It’s been a long, long time since we’ve had a pot pie. Partly that’s because we think of it as a winter dish that uses up some of the Thanksgiving day leftovers, and partly because we haven’t had the right mix of vegetables in the house. This past weekend, we’d picked up bags of frozen peas and frozen green beans (both of which we think are almost required in pot pies), so we were good to go.
Continue reading “Pot Pie with a Biscuit Crust”
This past Sunday, we had a new — to us — version of risotto that involved fresh lemon juice (you’ll read about that in tomorrow’s post) and we needed a side to go along with it. Preferably a really simple side, since we would be spending a lot of time stirring and cooking the risotto. As it turned out, Green Beans Amandine fit the bill perfectly. Easy and tasty, plus it also uses just a touch of lemon, which would help tie everything together.
Continue reading “Green Beans Amandine”