French Recipes (Most Popular)
This recipe is from the Feb. 2010 issue of Vegetarian Times, and includes some ultimate winter comfort foods: cheese and butternut squash!
This is a great way to play with mushrooms and enjoy some traditional French ingredients (Duxelle is a French mushroom paste that they use in EVERYTHING savory!). Enjoy it with Hungry Girl's Chicken Cordon Bleu or a simple roasted chicken!
If you really want to wow your friends and family this summer, try my take on a French classic salad with seared tuna steaks and two homemade dressings.
***You will need a food processor to create these dressings.***
***This is by no means a quick recipe, but it is relatively easy.
If you leave out the potatoes, the salad has 14 g carb and 426 cal per serving.
A delicate preparation that let's the trout's great subtle flavor shine through.
Delicious served over polenta with an herby salad.
Written for two servings, but can be easily halved or doubles for additional/fewer people.
Try this fragrant seasoning blend anytime you want to replace salt in your recipes.
Comfort food for me. Just thought I'd share the recipe since I want it in my book and accessible to my nutrition center. Plus it's lower in fat than others.
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This baked egg dish is super simple, tasty, and a throwback to classic French cooking. Adding two egg whites to substitute for a whole egg lightens the calories, and lots of fresh herbs plus some parmesan and fat free cream keeps it fresh, but still decadent.
Very beautiful dessert!
I reduced the amount of butter and substituted another egg for 2 egg whites in the recipe.
From taste magazine
Totally indulgent but it's all about balance - don't eat this every day!
A nut-free, raw-foods cheesecake filling. Easily made completely nut free with your own nut-free crust recipe! I've chosen to leave the crust completely out.
Delish...
"The quick coq au vin is a streamlined twist on the labor-intensive French classic. Instead of the chicken being browned in bacon fat and then braised in broth, Cognac, and wine while onions and mushrooms are cooked separately and the liquid then thickened, our skillet version takes just 45 minutes from start to finish. What's more, it captures all the savory richness of the original."