Category Archives: Recipes

Shrimp in a Pernod cream sauce. 9/17/20

This is a pretty fancy dinner for an ordinary weeknight. We have had this before and I posted the recipe here. John did the cooking and I did the chopping for this dish. We served it with rice and finished … Continue reading

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Creamy corn orecchiette. (Vegan) 9/10/20

This creamy pasta dish has no dairy in it  at all as long as you exchange the butter for oil and omit the parmesan cheese.  The creaminess is basically due to some water or vegetable stock puréed in the blender … Continue reading

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Rhode Island clam chowder. 9/9/20

Usually when you think of New England clam chowder it is a creamy, thick broth with celery, clams, and potatoes. There is a lot of cream and butter in the recipe. Rhode Island clam chowder is a much lighter version, … Continue reading

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Vegan Instant Pot Chana dal (split chickpeas stew) 9/8/20

John and I really love this easy recipe for Chana dal. We made a double batch so that we would have it left over for lunches. The base recipe for Chana dal comes from pipingpotcurry.com but of course we have … Continue reading

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Pan-seared salmon. 8/20/20

This was a quick cooking dinner. There was, of course, some prep time for making the sauce, seasoning the fish, cutting up the veg, and steaming the rice. John took care of the rice in the morning so all we … Continue reading

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Vegan Asian-inspired cold pasta with crunchy vegetables. 8/19/20

I was looking through recipes trying to find another hot weather dish when I came upon Mark Bittman’s Cold Sesame Noodles with Crunchy Vegetables in NY Times Cooking. Of course the recipe had me making a fancy sauce, using a … Continue reading

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Broth-y clam chowder with toast. 8/14/20

This soup is not much of a looker but boy is it good! We should have had leftovers but we could not resist eating the whole thing. The recipe is dead simple and I have included it below. It is … Continue reading

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Instant Pot split chickpea stew (Chana dal). 8/10/20

Tonight we used the Instant Pot to keep the kitchen cool while we cooked our dinner. I use the recipe for Chana dal from this website. Of course I make my own tweaks to the recipe. We like ours a … Continue reading

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Thai – Spicy basil eggplant with tofu (vegan) 8/6/20

Since we have been creating our international dishes this week, we have run into quite a backlog of leftovers. I am skipping the Chana dal this week and doing a replay of our chicken chili on Friday before finishing up … Continue reading

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Sous vide chicken breast with zucchini and potatoes. 7/30/20

Tonight’s chicken dinner was enhanced with the parsley sauce we made for the sea bass the other night. It is great when you can use a sauce for more than one dinner. The chicken itself is a little bland so … Continue reading

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