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Category Archives: Vegetables
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
Posted in American, Easy, Grains, Methods, pescatarian, Shellfish, Vegetables, Weeknight dinners
Tagged shrimp
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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
Posted in American, Easy, Italian, leftovers, Methods, Pasta, Vegan, Vegetables, Vegetarian, Weeknight dinners
Tagged pasta
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Tofu with chickpeas and tomatoes. 11/29/22
Sumac and za’atar are the spices on this Middle Eastern flavored dish. We made this on a sheet pan and it looked promising. However, the flavor turned out bland and the texture was uniformly dull. I figured that cooking the … Continue reading
Posted in Legumes, Middle Eastern, Sheet pan, Vegetables, Vegetarian, Weeknight dinners
Tagged tofu
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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
Posted in American, Easy, Instant Pot, leftovers, Methods, Poultry, Vegetables, Weeknight dinners
Tagged chicken
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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.
Posted in American, Beef, Easy, Grilling, Salad, Vegetables, Weeknight dinners
Tagged Hamburger
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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
Posted in American, Easy, Healthy tips, Italian, Pasta, Vegan, Vegetables, Vegetarian, Weeknight dinners
Tagged pasta, zucchini
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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 chicken
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Salmon bowl. 11/21/22
This bowl is a family favorite and we make it three different ways, this one with salmon, another with shrimp, and my favorite with tofu. Other than making rice and cooking the salmon, there is no other cooking involved. I … Continue reading
Posted in Asian, Fish, Healthy tips, Legumes, Methods, pescatarian, Recipes, rice, Vegetables, Weeknight dinners
Tagged salmon
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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
Posted in American, Easy, Eggs, leftovers, North African, Pork, stew, Vegetables
Tagged Eggs
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Farro bowl with sheet pan eggplant and Brussels sprouts. 11/19/22
This dish started out as a quinoa bowl with tahini sauce that I saw on the NYTimes cooking site. John is not a fan of quinoa so I changed the grain to farro. I did not want all the calories … Continue reading
Posted in Grains, Healthy tips, Legumes, Recipes, Sheet pan, Vegetables, Vegetarian
Tagged Eggplant, farro
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