Profile cover photo
Profile photo
Katie Zeller
2,279 followers -
I'm a US expat - living & cooking in France
I'm a US expat - living & cooking in France

2,279 followers
About
Posts

Post has attachment
This could also be called Yellow Quiche. I used yellow onion, yellow squash, yellow tomatoes, and our eggs are very bright yellow when cooked. I will admit to being skeptical about this idea. I’ve used winter squash often in quiches, but summer squash…
Add a comment...

Post has attachment
Filipino Spanish Bread Rolls. It almost sounds is if these delicious treats have an identity crisis, The Philippines used to be a Spanish colony so it’s only natural that most of their cuisine, including bread, has a Spanish influence. Aparna, of My…
Add a comment...

Post has attachment
I love baked spiralized potatoes or butternut squash. I’ve had some fun with spiralized carrots and the sweet potatoes are great. ‘Zoodles’ have always been a little more challenging for me. The other vegetables tend to get crispy whereas the zucchini has…
Add a comment...

Post has attachment
This is a salad that is full of flavors, keeps well, is low in fat and high in nutrition. It’s a hit with everyone that tries it and, since it has no mayo or eggs, it’s perfect for picnics. And there is still time for picnics…. What more can we want? Oh,…
Add a comment...

Post has attachment
Orange marmalade is a pantry staple at our house in the summer. Mon mari likes it on toast. I like it in marinades. When you are marinating any sort of meat it helps to poke it with a fork a few times, then turn to soak up the marinade. I think that is…
Add a comment...

Post has attachment
We love sage. One of the first dishes I make in the fall, when we switch to indoor cooking, is Veal Saltimbocca. The sage was looking gorgeous, but it was still too hot for cooking inside. We compromised….. He tossed a few wood chips on the grill as well,…
Add a comment...

Post has attachment
After two months of having fresh, sliced tomatoes for lunch and dinner (and, sometimes, breakfast) we are turning to other options. Like baking them. You could, of course, fill them with crisp bacon or tuna or ham or any number of things. I decided simple…
Add a comment...

Post has attachment
One of my favorite things about fall is that it’s finally cool enough in the evenings to turn the oven on. I can make gratins…. and all sorts of other things that it’s too hot to do in the summer heat. Plus, as the garden season starts to taper off I am…
Add a comment...

Post has attachment
It’s not easy being green. When your garden gives you lots of ripe, green tomatoes….. Once upon a time I worked with a woman who wouldn’t eat green food. She confided this quirk to me in the middle of winter so my thoughts went to broccoli and Brussels…
Add a comment...

Post has attachment
Can one ever have too many barbecued chicken recipes? The barbecue sauce is simple. I heat it only because it helps meld the flavors of the spices. Use half as a basting sauce and half as a dipping sauce. The barbecue sauce works on chicken breasts, pork…
Add a comment...
Wait while more posts are being loaded