As Rick Stein said, you can't get Panko in France! I've used up my Belgian supplies. Have found that toasting oatmeal flakes till light brown makes a reasonable substitute if I really need crumbs. His fish and leek gratin with caramelised apples is very good.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
I fixed our favorite roast vegetables last night with our grilled pork and thought I'd share with you adventurous cooks. I particularly love this with grilled shrimp! If you serve with grilled lamb, I would recommend the Shawarma Spice Blend; for seafood, I would use of course the Cajun Seafood Blend. This recipe is so incredibly simple to put together and ever so delicious! Makes a GREAT main entree for vegetarians as well! Photo here: https://buttoni.wordpress.com/2021/04/07/roasted-summer-vegetables/
ROASTED SUMMER VEGETABLES
INGREDIENTS:
1 small yellow summer squash cut in 1″ chunks (or zucchini is OK) 1 small eggplant (about 10 oz) cut in 1" chunks slices, then cut those in quarters 4 plum tomatoes cut into quarters 1 green, yellow or orange bell pepper, seeded and cut in 1″ chunks 1 red bell pepper seeded and cut in 1″ chunks 1 purple onion cut into ½” wedges, layers separated 12 cloves garlic (approx. 1 entire bulb, cloves peeled but left whole) 1-2 Tbsp. Chicken Shawarma Spice blend or my Cajun Seafood Spice Blend ¼ tsp. each salt & black pepper
Healthy splash of extra virgin olive oil (I like to use more personally)
DIRECTIONS: Preheat oven to 450º F. Cut up all veggies into large chunks and place in large glacc or ceramic casserole baking dish. Drizzle olive oil over all and stir well to coat all veggies with oil and seasonings. Toss witwh large spoon to coat all veggies with oil as best you can. Pour into large glass casserole dish and bake at 450º for 40-45 minutes, stirring well every 15 min. to moisten with exuding juices.
NUTRITIONAL INFO: Serves 6, each serving contains: 107 cals, 7.08g fat, 11.6g carbs, 3.3g fiber, 3g protein, 103mg. sodium, 7.3g NET CARBS (carbs minus indigestible fiber)
Hello Peggy. It all sounds yummy, except I can’t handle the spicy stuff at the end Those things contain lots of MSG and my joints rebel at MSG.
Our latest eating things include thinly sliced pork coated with home made bread crumbs and of course lots of steamed vegetables. Hubby makes a very nice white sauce with green peppercorns and that finishes it off. 🤪
Hello Peggy. It all sounds yummy, except I can’t handle the spicy stuff at the end Those things contain lots of MSG and my joints rebel at MSG.
Those spice blends are my own recipes, homemade blends, so no MSG. I don't use commercial spice blends for all the sugar and MSG in them as well. If you click the links, it will take you to my spice creation recipes.
@PeggyTX if you go t this website https://www.bbc.co.uk/food and put shawarma in the search box at the top you'll find several recipes with different mixes for shawarma dishes with chicken and lamb.
The French don't seem to do spicing so I usually end up making my own mixes for individual recipes and these look good.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Peggy, MSG occurs naturally in those things. I have a book that lists which foods contain it. I’ve founds that by following those lists, I don’t suffer joint pain any more. 😃
OMG I must confess my ignorance then. I thought MSG was an added ingredient only. I did not know it occurred naturally in ANY food. Never too old to learn something new. Thanks for educating me on this point, @Pat E.
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What does Bump for Dove mean.
I was born in 1880 so dont understand this modern lingo !!
Dove was looking for the thread so I posted to bump it up to the top for her.
ROASTED SUMMER VEGETABLES
INGREDIENTS:
1 small yellow summer squash cut in 1″ chunks (or zucchini is OK)
1 small eggplant (about 10 oz) cut in 1" chunks slices, then cut those in quarters
4 plum tomatoes cut into quarters
1 green, yellow or orange bell pepper, seeded and cut in 1″ chunks
1 red bell pepper seeded and cut in 1″ chunks
1 purple onion cut into ½” wedges, layers separated
12 cloves garlic (approx. 1 entire bulb, cloves peeled but left whole)
1-2 Tbsp. Chicken Shawarma Spice blend or my Cajun Seafood Spice Blend
¼ tsp. each salt & black pepper
Healthy splash of extra virgin olive oil (I like to use more personally)
DIRECTIONS: Preheat oven to 450º F. Cut up all veggies into large chunks and place in large glacc or ceramic casserole baking dish. Drizzle olive oil over all and stir well to coat all veggies with oil and seasonings. Toss witwh large spoon to coat all veggies with oil as best you can. Pour into large glass casserole dish and bake at 450º for 40-45 minutes, stirring well every 15 min. to moisten with exuding juices.
NUTRITIONAL INFO: Serves 6, each serving contains: 107 cals, 7.08g fat, 11.6g carbs, 3.3g fiber, 3g protein, 103mg. sodium, 7.3g NET CARBS (carbs minus indigestible fiber)
The French don't seem to do spicing so I usually end up making my own mixes for individual recipes and these look good.