Our modification of a NYTimes recipe. Serves 2.
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Triangular foods (Purim) 3/3/26
Tonight we read about Queen Esther and her ploy to save the Jews from genocide in the 4th century BC. Along with her cousin Mordechai she managed to outwit the evil, virulently anti-Semitic, Haman. . In remembrance of the triangular hat that Haman wore, we eat triangular food so we are in essence eating Haman’s hat.
As a special treat Sarah made Hamantaschen which literally translates into Haman’s hat. The dough is sugar cookie and they are stuffed with apricot and prune purée. So good!
Posted in Appetizers, Easy, Holidays, Middle Eastern, Special occasion, Vegetables, WW points
Tagged Purim
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Seared tuna steak, rice, broccoli. 3/2/26
Wow, was this a delicious dinner! John cooked the tuna so that it was just warm in the center and I jazzed up the rice with chives and the broccoli with sesame oil and a pat of butter. I could eat this every week!
Posted in Asian, Easy, Fish, pescatarian, rice, Vegetables, Weeknight dinners
Tagged broccoli, rice, tuna
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Grilled NY Strip steak, potato, and salad. 2/28/26
Delicious dinner tonight! When my friend was visiting this summer we bought a pack of three steaks and this one was left over and frozen. What a treat to have a good steak from Costco and not one of the gristly ones that the supermarket is always trying to push for $8.99/lb. Spending the extra money was worth it!
John was in charge or grilling the steak and the potato halves. I had microwaved the potato in advance so it just needed salt and olive oil plus a quick sear on the grill. I also made up the Taylor Farms Southwest Salad which I embellished with a cut up tomato and puffed onion petals.
Posted in American, Beef, Easy, Grilling, Methods, Vegetables, Weeknight dinners
Tagged Beef, potato, Salad
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Chickpeas with ditalini and vegetables. 2/27/26
This soup/stew is a favorite of John’s. It is filled with lots of vegetables, a can of drained chickpeas, and a half cup of ditalini. For the stock we use a can of Rotel for a spicy tomato kick, 2 cups of water, and 2 cups of stock either chicken or vegetable depending on if you want to keep it vegan. Same goes for using Parmesan rinds and gratings.
Posted in American, Easy, Healthy tips, Legumes, Pasta, Recipes, soup, stew, Vegan, Vegetables, Vegetarian, Weeknight dinners
Tagged chickpeas, Vegetables
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Pasta with sausage and greens. 2/26/26
Tonight Sarah made one of our favorites, pasta with sausage and greens. It is so simple but so good. While the pasta was cooking Sarah sauteed onions and 6 ounces of sausage that she later mixed with the cooked and drained pasta along with olive oil and a little reserved pasta water. Italian cuisine is full of recipes for making simple ingredients shine.
Thanks for a great dinner Sarah!
Posted in Easy, Pasta, Pork, Vegetables, Weeknight dinners
Tagged greens, kale, pasta, Sausage
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New England Clam Chowder. 2/25/26
Looks like we are having seafood intensive dinners for the beginning of the week! Luckily these are all dinners we like a lot. With my recipe you get to control the amount of cream you add, light, medium, or more!
Posted in Uncategorized
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Tilapia with mustard sauce, rice, broccoli. 2/24/26
Mustard sauce is easy to make and not too rich. It gives our fish dishes a nice tang. John is always happy when I make it. You can see from my picture that it also tastes good on rice and vegetables!
Posted in American, Easy, Fish, pescatarian, rice, Vegetables, Weeknight dinners
Tagged rice, broccoli, tilapia, mustard sauce
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Seared scallops, new potatoes, asparagus. 2/23/26
We used to get large frozen scallops in a clear plastic bag from Costco. They have disappeared for at least a year. We decided to try the Kirkland frozen scallops. They are smaller but they turned out really tasty. John does a great job searing them in a little olive oil and butter. I steamed the new potatoes and sauteed the asparagus.
This was a delicious dinner and I am sure we will have it again!
Posted in American, Easy, pescatarian, Shellfish, Vegetables, Weeknight dinners
Tagged asparagus, new potatoes, scallops
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Omnivore 