Category Archives: American

Tilapia tacos with spicy black beans. 12/3/22

John pan roasted the fish and I made the beans with yellow bell and jalapeño peppers, onions, and garlic spiced up with Tabasco sauce, cumin, and chipotle powder. The garnishes were avocado crema and yogurt. We warmed the tortillas in … Continue reading

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Kale and white bean stew. 12/2/22

We made this dish once in 2021 and I was not a total fan. It was merely okay. Obviously I had forgotten that I did not really care for it when I suggested it this week as one of our … Continue reading

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Creamy polenta with shrimp and broccoli. 12/1/22

Tonight John took the lead on dinner making both the creamy polenta and the shrimp. I was relegated to broccoli duty. John makes his creamy polenta with a ratio of 1:5.5 or in this case 1/2 cup polenta to 5 … Continue reading

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Fusilli with mushrooms and kale. 11/30/22

I really, really enjoy our pasta Wednesdays and this was a particularly delicious one. I had a little of the red sauce that I made last week leftover so I added a can of Rotel to it to spice it … Continue reading

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Chicken ‘n gravy, mixed mash, and veg. 11/28/22

Four vegetables in tonight’s dinner. I cooked the butternut squash and the parsnips in the Instant Pot on high pressure for 12 minutes with an immediate steam release. They were totally tender and mashed easily. The broccoli and cauliflower steamed … Continue reading

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Grilled hamburger with chopped salad. 11/26/22

John grilled the burgers to perfection and I assembled a pre-packaged salad. No inventiveness in this meal but if I am going to have a red meat dinner, I would always choose a hamburger over a fancy steak.

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Thanksgiving and the day after. 11/25/22

We had an all-hors d’oeuvres Thanksgiving dinner with the whole family. Each person brought an item or items in appetizer form. It was fun and relaxed although probably as much work as doing the whole big traditional spread. Here are … Continue reading

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Tomato-mushroom fettuccine with zucchini two ways! 11/23/22

Our vegan pasta dish this week was so delicious and so filling! Using tomatoes, mushrooms, and chunks of zucchini plus stretching my pasta allotment with zoodles gives me a portion size that I really enjoy. The zucchini really did double … Continue reading

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Chicken enchiladas with spicy black beans. 11/22/22

This dish is heavily reliant on staples in your pantry and fridge. The enchiladas are corn tortillas filled with shredded rotisserie chicken, some jarred salsa verde, chopped onion, and cheese. The cheese I used here was what we had, feta. … Continue reading

Posted in American, Easy, Legumes, Methods, Mexican, Poultry, Southwest U.S., Uncategorized, Vegetables, Weeknight dinners | Tagged | Leave a comment

Harira, ham, and egg. 11/20/22

This Sunday’s Breakfast For Dinner made use of leftover Harira, a Moroccan stew we made earlier this week. I added a piece of deli ham that I cut in strips, an over easy egg, and a squirt of sriracha to … Continue reading

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