Author Archives: Beebamom

Change in plans and updated menu. 10/19/20

After spending time carefully crafting my menu for this week, it all flew out the window when we decided to go up to Sonoma to pick up our wine shipment. The winery is now open for tastings al fresco with … Continue reading

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BFD Mushroom omelet and Thai salad 10/18/20

First of all thanks to all my new viewers! Recently I have been averaging between 700 and 1000 views per day. Most of these are from India and Thailand. It is so exciting. So thanks! Today is Breakfast For Dinner! … Continue reading

Posted in Easy, Eggs, leftovers, Vegetables, Vegetarian | Tagged | 1 Comment

Weekly Menu October 18 – October 25, 2020

This week’s menu is an international delight. I gave John the choice of an international or vegetarian menu this week and I think it was the chicken enchiladas that won him over. I am hoping to get this ambitious menu … Continue reading

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LFD – Dal soup, hummus, and pita. 10/17/20

Leftovers For Dinner are on the menu tonight. I am taking the Afghani dal from Tuesday and adding some additional stock along with spinach and tomatoes and making a red lentil soup. With the soup we are having hummus with pita and … Continue reading

Posted in Easy, Kitchen tips, leftovers, Legumes, Middle Eastern, soup, Vegan, Vegetables, Vegetarian | Tagged , | Leave a comment

Shrimp tostadas. 10/16/20

We originally decided to have shrimp tacos because I had bought a mango that now felt ripe and did not want to waste it. When I made the salsa, though, the mango turned out to be not ripe but green … Continue reading

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Classic chicken dinner. 10/15/20

In these roiling times preparing a classic, comforting dinner for you and your family soothes your soul. So tonight we decide to make sous vide chicken breast with tarragon, mashed potatoes with chicken/mushroom gravy, and broccoli. We also pass up … Continue reading

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Penne with zucchini and mushrooms. 10/14/20

On Wednesday we were supposed to have chicken but we forgot to put the chicken in its sous vide bath so we opted for pasta. I salted the zucchini and let it sit for a half an hour to lose … Continue reading

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Red lentils, rice, and crispy kale. 10/13/20

The red lentil part of tonight’s dinner is also called Afghani dal. Here is the recipe for it. It is easy, quick cooking and tastes wonderful. Red lentils are actually coral colored and turn yellow when you cook them. You … Continue reading

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Salmon with tarragon sauce. 10/12/20

Today I had to be extra careful calorie-wise because John was making me a Negroni Sbagliato for our before-sies. That is a combination of 1.5 oz. Campari, 1.5 oz. sweet vermouth, 3 oz. sparkling wine, 2 olives, and orange peel. … Continue reading

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Breakfast For Dinner (BFD) 10/11/20

My love affair with soft scrambled eggs goes back to a trip several years ago to Vienne, France. Michelin-starred Chef Henriroux at La Pyramide Hotel likes to come down to the kitchen some mornings and make breakfast. His eggs cook … Continue reading

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