Category Archives: Legumes

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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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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Introducing Saturday’s LFD. 10/10/20

Saturday’s LFD (Lunch or Leftovers For Dinner)  is the companion to Sunday’s BFD (Breakfast For Dinner.) For me, these two dinners are a wind down from a busy cooking week and the perfect solution for these pandemic times when you … Continue reading

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Vegan Chana dal with kale. 10/6/20

Chana dal is an Indian dish using split dried chickpeas cooked in your Instant Pot. Once you have your ingredients prepped the whole dish comes together quickly. Cooking time is 15 minutes under pressure and a 10 minute cool down … Continue reading

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Vegan/vegetarian chili. 10/2-3/20

Unfortunately this chili looks better than it tastes. I tried a new recipe and the spices turned out gritty. The instructions had me putting them in too late in the cooking. They needed to be added with the oil towards … Continue reading

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Tuna and white bean gratin. 9/30/20

Another new dinner entree tonight. This is a mixture of canned tuna, white beans, refried beans, garlic, Gruyere, and panko breadcrumbs. The original recipe calls for cream and milk and for purée-ing the beans. We were able to get by … Continue reading

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Chickpeas with ditalini and greens (vegan). 9/25/20

This stew/soup is a lot like the vegan vegetable soup I had for dinner a few days ago. Instead of kale I used a pre-washed combo of spinach and arugula and rather than potatoes the starch in this dish was … Continue reading

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Kale and white bean vegetable soup. 9/15/20

The soup I made the other day and had for lunch transformed itself into dinner. I added more vegetable stock to it which made it soupier and less stew-like. All the vegetables in it are things you probably have in … Continue reading

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Roasted Chilean sea bass with mango salsa. 9/12/20

John roasted three pieces of sea bass for 12-15 minutes depending on their thickness. How’s that for a fast delicious dinner?! I made a mango salsa to go with the dinner by combining mango, a chiffonade of kale, Fresno chile, … Continue reading

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Leftover day. 9/11/20

One of the great things about making a double recipe of something you really like is that there is plenty left for another dinner. Of course you run the risk of overeating which I managed to do on both nights … Continue reading

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