Category Archives: omnivore
Steak salad with grilled cauliflower. 6/30/20
Tonight we used up part of the leftover flank steak from Sunday. I fixed a hearty greens salad and laid the strips of meat over it. I sliced up the one remaining roasted beet I had and dressed the plate … Continue reading
Sunday lunch with our kids. 6/28/20
Over the past several weeks our son has been joining us for some tennis playing (non-competitive) and lunch (also non-competitive.) At first we just had burgers and salads but this week I decided to change things up. John and I … Continue reading
Pork tenderloin with spicy ginger-peanut sauce. 6/11/20
We are finally done with chicken for the week and ready to try something new. I found this recipe on NYTimes Cooking. The pork is cooked sous vide in its sauce and then charred a bit on the grill. The … Continue reading
BFD. 6/7/20
Whenever we have Breakfast For Dinner John always makes an omelet and I always make some sort of scrambled eggs because I am too impatient with the whole rigmarole of omelet making. Last night, though, I decided to give it a try. So … Continue reading
Instant Pot beef stew. 6/2/20
Usually you would not think of having beef stew in the summer but we had a piece of beef chuck in the freezer that needed using and John was in a beefy mood. We decided to do the cooking in … Continue reading
New! Spicy Thai Pork Tenderloin Salad. 5/27/20
This delicious salad comes from the NYTimes Cooking site. The site is not free but you can buy it separately from the newspaper. There are myriad recipes plus newsletters to subscribe to. You can upload recipes from other sites into … Continue reading
Rotini with mushroom/meat sauce. 5/13/20
Just looking at this bowl of pasta makes me happy! Even though I only allowed myself two ounces of pasta and two ounces of meat, the small pieces of mushroom mimicked the meat, and the sauce was plentiful and delicious. … Continue reading
Sous vide pork tenderloin with roasted vegetables. 5/6/20
I have some catching up to do! On Wednesday John sous vide a pork tenderloin. We have often sworn never to buy pork tenderloin again. Usually it turns out dry and tasteless. Using the immersion circulator set to 130F (a … Continue reading
Red bell pepper stuffed with brown rice and ground beef. 4/14/20
Back at the beginning of the lockdown due to the pandemic, we bought some ground beef and portioned out into 5 ounce servings. That is enough for one hamburger or enough as a flavoring in a larger dish. So on … Continue reading
🐑 Rack of lamb, mashed potatoes, and asparagus. 4/8/20
We had a delicious Passover dinner with a rack of lamb that John sous vide and then finished on the grill, buttery mashed potatoes, and asparagus. It was a very springtime menu. We threw the diet out the window for … Continue reading
