Asparagus carbonara with mushrooms First time making this recipe and, wow, was it great! It has been a long time since we have used cheese in a dish so that alone made this dinner seem really indulgent. The recipe is … Continue reading
Talk about getting all your required daily vegetables in a one pot meal! This simple to make chickpea stew can be made vegan or vegetarian. Tonight, for meatless Monday, I went the vegan route by using vegetable stock and leaving … Continue reading
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If you watch food TV competitions the judges are always touting how fabulous and sexy it is to have a runny egg on top of a dish. So I thought I would give it a try. I cannot attest to … Continue reading
I love the ease of Saturday’s LFD. We made a double recipe of Chana/Toor dal on Monday so all I had to do was add some broth and the stems from the kale and heat it up. I placed half … Continue reading
Chana dal with rice and kale This dish is the Indian winner dish of the week, it is also my favorite. I am including the recipe we use. The dish is split chickpeas (Chana dal that you can get in … Continue reading
Vegetarian fried rice with egg Today I prepared my BFD (Breakfast For Dinner) to seem more like a dinner and less like breakfast. First I made kind of an egg pancake and took that out of the pan, rolled it … Continue reading
John and I are back from our vacation in colorful southwest Utah. Although we did a lot of exercise, it just could not keep up with our vacation eating. We finished off the last two days with pizza and moo … Continue reading
I was just mentioning to John this morning that pasta seems to go with everything. I had never made it with kale before but it worked out perfectly. I especially liked the flavor of the whole grain penne with the … Continue reading
Note: There is no Menu for the Week this week. Daily posts will go on as usual. Each Sunday I try to do something a little different with my Breakfast For Dinner. For this week’s BFD I sautéed some mushrooms, … Continue reading
For Leftovers For Dinner I sautéed some mushrooms, cabbage, and kale stems and then added them to the split chickpeas and split pigeon peas stew. I added more broth to it to make it soupier. It seemed to be lacking … Continue reading
Omnivore 