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Author Archives: Beebamom
Vacation lentils. 7/19/26
Making lentils and turkey sausage with carrots is an essential part of our grounded vacations. John and I drove to Sea Ranch, California on Sunday to enjoy the cool weather, the views of the ocean, and lentils, sausage, and carrots. … Continue reading
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7/16 and 7/17/26. Classic chicken and grilled steak.
Peeling and cutting up the butternut squash, cooking it, and mashing it is somewhat onerous but it goes really well with chicken and gravy. Plus mashed squash is a nice change from mashed potatoes. John did his usual great job … Continue reading
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One sauce, two meals. 7/14/26
On Tuesday I used the left over coconut-lime sauce from our shrimp last week to make a fish dish using tilapia. Since I forgot to take a picture I found one that looked similar to our dish except the fish … Continue reading
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Hot dogs and Greek salad. 7/13/26
we are really enjoying these Kirkland hot dogs from Costco but the star of the dinner was the Greek salad I made following a recipe from Serious Eats. https://www.seriouseats.com/the-best-greek-salad-tomato-feta-summer-recipe
Wrapping up last week. 7/11 26
A new recipe to end the week, Chili-lime shrimp! This is a new recipe for us. Usually I do not make things with coconut milk due to its high caloric count but the portion size said it was under 500 … Continue reading
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Loin lamb chops, butternut squash, and broccoli. 7/10/26
John grilled the lamb chops and I was in charge of steaming the broccoli and microwaving the butternut squash. It was a simple and simply delicious dinner.
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Sarah’s shells, fennel, and sausage. 7/9/26
Sarah’s been stuck on shells, Italian sausage, and fennel for the last few weeks. We are not complaining. It is so good!
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Salmon, rice, and broccoli with beurre blanc. 7/8/26
Salmon is an easy to cook fish taking only around 12 minutes in a 400F oven. I decided to make our dinner a little fancier with a beurre blanc sauce which also went well with the rice and broccoli. Dinner … Continue reading
Whole grain penne and asparagus. 7/7/26
The sauce for this dish is merely a combination of butter and pasta water.
July dinners. 7/1-7/6/26
A surprisingly cool start to July allowed us to cook whatever we wanted. We made too much for our Fourth of July celebration so we had leftovers for two days!
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Omnivore 