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Trena Puentes
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Trena Puentes   My Press Releases

3 Easy French Recipes

Published on 3/19/2015
For additional information  Click Here



I'm not vegan; however, I am health conscious, I prefer preparing my own meals

at home and occasionally eat out. It saves me money, and I like the love

and ingredients that goes into my food preparation; it's also

healthier.




No,

it isn't convenient. That is not an issue for me, because, the way I

see it, convenience is not always the best option. Many times it can be

crippling in many ways.




The recipes shared are by Pol Martin's - Easy Cooking For Today cookbook.




I

want to give honor to Pol Martin, the celebrated master chef who

brought The Art of Cooking to Canadian radio and television in the early

1970s. Martin started a popular cooking show on French television,

opened his own cooking school in 1970, then went on English television

as the host of CTV's The Art of Cooking, which ran between 1973 and

1978.











  1. Braised Chicken Mama Knox






    There

    was a time when I was in college that I lived with this wonderful

    family, and in exchange for rent. I was responsible for grocery

    shopping, preparing our evening meals, and kitchen clean-up. I enjoy

    cooking, and they loved my cooking. I also loved being a part of their

    family.




    Click Here to Learn More About Braised Chicken Mama Knox












  2. French Onion Soup






    Before

    I learned to make French Onion Soup, I would visit my favorite French

    Restaurant for a bowl of this wonderful meal on a weekly basis. Then I

    found this recipe...




    Click Here to Learn More About French Onion Soup












  3. Banana Flambe






    Place bananas, brown sugar, cognac and lemon juice in bow; marinate 15 minutes.




    Meanwhile, heat butter and granulated sugar together. Cook until mixture caramelizes.




    When mixture is golden brown, pour in orange mixture. Mix in lemon rind and cook 1 minute.




    Pour in Tia Maria and flambe. Continue cooking 1 minute over high heat.




    Garnish servings of banana flambe with whipped cream and cinnamon.




    4 bananas (not too ripe), peeled and cut in 1 in (2.5 cm) slices



    2 tbsp (30 ml) brown sugar



    2 tbsp (30 ml) cognac



    2 tbsp (30 ml) butter



    2 tbsp (30 ml) granulated sugar ( I use organic cane sugar)



    2 tbsp (30 ml) Tia Maria



    juice 1 lemon



    juice 2 oranges



    rind 1 lemon, thinly sliced



    whipped cream to taste



    dash cinnamon




    (serves 4)




    Sorry, but I wasn't able to locate his recipe online, so I included it from the book.






    Click Here to Learn More About Banana Flambe













 






Substitute Ingredients of your choice. :o}



 






Learning

the discipline of preparing your meals at home, over eating out daily,

takes time. Learning the disciplines of starting, growing, and

maintaining your business are also required.



 






In

the long run, the benefits of each far outweigh the convenience of

driving to a fast food joint, and depending on getting that next

paycheck. 



 






Thank you for taking the time to read my post.



 






I hope you try at least one of the recipes.  If you do, give me your feedback.



 






You are beautiful!



 






Trena :o} 
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