In the age-old question, what came first the chicken or the egg, I can say that John made the egg first in our dinner tonight. He scrambled the eggs in our large skillet first and then put them aside while he stir-fried the rest of the dish. My job was to feverishly cut up all the vegetables and the chicken so they would be ready when he wanted them. The veg consisted of broccoli, carrots, green onions, and garlic. What came last? The green onions!
We had banh mi for lunch today and we’re not too hungry for dinner so we decided on oatmeal for dinner. John cooked up Bob’s Red Mill steel cut oats and then we each fixed our bowls with our favorite accompaniments. I never used to be an oatmeal fan. I am more of a cream of wheat girl but John prefers oatmeal and I have come around to liking my gloppy bowl of oatmeal once a week.
I put a lot of stuff in my bowl — a whole packet of Splenda, a couple of tablespoons of plain yogurt, cinnamon, walnuts, and blueberries. It takes some stirring to get everything mixed in. It is quite delicious and the steel cut oats are really preferable to the quicker cooking rolled oats.
I have been getting tired of our weekly eggs on Sunday. I think I may opt for oatmeal for a while!
It’s springtime and definitely the time for asparagus! Tonight’s dinner was quick-cooking tilapia, some mashed potatoes left over from last night, and big, fat asparagus. The mustard sauce goes well with all three!
Tonight was our typical Classic Chicken Dinner. It consisted of rotisserie chicken, chicken gravy, broccoli, and Idahoan mashed potatoes. The only real cooking I did was to steam the broccoli. John really enjoys this easy dinner. We make it often.
On Wednesday of my no-planning week we decided we wanted pizza. Having dinner delivered hot to our door is always very alluring. John ordered an extra large Italian sausage pizza. The three of us ate half of it (2 slices each) on Wednesday and then reheated the other half on Thursday. I was going to make a salad on Thursday but forgot.
I think I am done with my no-planning lifestyle. I am having trouble remembering what day of the week it is without my menu hanging in the kitchen. I am also not eating as many vegetable as usual. So I am finishing off the week with some planning. Friday will be classic chicken and Saturday will feature tilapia in a mustard sauce. I have broccoli to go with the chicken and asparagus as a side with the tilapia. Sunday is our egg day and the day to figure out what next week’s menu will be.
Happy St. Patrick’s Day! I am about half English, a quarter German, and a quarter Irish by my imprecise reckoning. I know there were Sullivans and Martins in my past. So at least Sarah and I have some claim to this holiday. I followed a recipe from NYTimes Cooking to make my corned beef and vegetables.
https://cooking.nytimes.com/recipes/1020074-corned-beef-and-cabbage?smid=ck-recipe-iOS-share
It took a long time to cook. I probably overcooked the meat a bit since I cooked it longer than the recommended time but it still tasted good. The real stars were the carrots which really picked up the briny flavor. I know that John is looking forward to the leftovers for lunch today!
In this bowl (hiding beneath the lettuce) are all the ingredients you might find in a chicken burrito. There is rice, chicken, corn, black beans, salsa, cilantro, and green onions. The chips take the place of a tortilla and the sour cream is just for general yummy-ness. This is super easy to make and good for hot summer nights.
John always refers jokingly to hot dogs as tube steaks. We enjoy Nathan’s all-beef “tube steaks” and I served them with a salad and sauerkraut.
Sometimes you just feel like having a piece of beef. This dinner really hit the spot this week.
Omnivore 