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Chickpea stew with ditalini and vegetables 4/23/22
I made this enjoyable vegan entree on Saturday for dinner but there is enough left over for lunch on Sunday as well. Sure, there is a lot of chopping but the results are really delicious. Along with the chickpeas, ditalini, and vegetable stock there are onions, garlic, carrots, zucchini, spicy canned tomatoes, thyme, celery, kale, and scallions as a garnish. This is the kind of dish where you do not feel guilty for having a second helping.
Posted in American, Easy, Healthy tips, Legumes, Pasta, stew, Vegan, Vegetables, Vegetarian
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Tilapia with mustard sauce, new potatoes, and broccoli 4/22/22
It is so nice to be cooking again! During our vacation I ate everything I could possibly want and it is great to get back to the clean, crisp flavors of my own kitchen. I have planned out the rest of this week with a vegan chickpea stew with ditalini and vegetables for Saturday and our usual BFD (Breakfast For Dinner) on Sunday. I even have next week’s menu ready and have been to the grocery store to re-stock.
Talapia gets a bum rap from the foodie community I think. It is an inexpensive, unobjectionable mild white fish which perks up with sauces or in a taco. John roasted it at 400F in the oven for about 12 minutes while I finished steaming the potatoes followed by the broccoli. The mustard sauce brought the whole plate together.
For the mustard sauce I mixed together a tablespoon each of Dijon mustard, whole grain mustard, and light mayonnaise. (I like Maille brand mustards the best.) I thinned it out with a tablespoon or so of water. It goes well with the fish, the potatoes, and the broccoli!
Lentil soup with turkey sausage 4/21/22
We got back from vacation last night and I needed to find something fast and easy to make with the few things I had available. Let’s see, I have turkey sausage, a piece of an onion, some carrots, and some wilting celery. With the addition of some lentils and chicken stock I can make lentil soup!
On Friday I will figure out some meals for the rest of this week and go grocery shopping. It is time to get back into the swing of cooking and eating right!
Next post
I have been unable to post while away due to a feeble internet connection. I will be back with a new post on Friday, April 22, 2022.
Posted in Dining out, Italian, Pasta, pescatarian, Shellfish, Vacation cuisine
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Vegan Spring pasta. 4/5/22
Asparagus is coming down in price as its season is beginning. It is a great Spring addition to our usual pasta plus vegetable plus mushrooms dinner. The only other ingredients are garlic, onion, oregano, and pasta water. And salt, do not forget to salt the pasta water and the vegetables as you cook them.
This will be the last of my posts about our dinners for a couple of weeks while John and I take some time off for a vacation. I’ll be posting occasionally with ideas for dining lite while on holiday and different cuisines. Happy Spring!
Posted in Easy, Italian, Kitchen tips, Pasta, Vegan, Vegetables, Vegetarian
Tagged asparagus, pasta
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Chana dal. 4/4/22
We made this Chana dal last week and saved some extra portions for dinner today. Like many stews this one got even better having sat around for a few days. It is really nice to have a dinner where all you need to do is heat it up!
Posted in Easy, Indian, Instant Pot, Leftovers For Dinner, Legumes, stew, Vegan, Vegetables, Vegetarian
Tagged chickpeas
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Vegetarian Italian stir-fry with eggs. 4/3/22
Just by changing up the spices I turned my Asian vegetables and eggs to a dish with Italian flavors. On the base of my bowl I used raw kale then I stir-fried carrots, celery, mushrooms, broccoli, and cabbage in some olive oil with garlic powder and oregano. I also tossed in some chives from the backyard because I was too lazy to cut up and onion. To go on top I scrambled two eggs in a separate pan.
I think I like the Asian flavoring better but this was an interesting twist to Breakfast For Dinner that was getting a bit too predictable!
A sandwich and soup. 4/2/22
Our son came over today to play tennis with John and afterwards we picked up banh mi from Lee’s Sandwiches which is a Vietnamese chain here in California. I love banh mi with its delicate crunchy roll and its pickled vegetables and it’s my favorite choice when we get take-out. I ate the whole sandwich so it put constraints on the rest of my eating day.
For dinner I had the soup I made a few days ago and have been eating for lunch. It is a vegetable soup with some chicken added. Every day I take a portion of it and add a little more chicken and chicken stock plus some fresh vegetables. Today’s freshening included celery, broccoli, and cabbage. With the cabbage addition, a little vinegar seemed like a good idea. It gave the soup a nice tang. I had enough for two bowls and enjoyed it immensely.
Posted in American, Easy, Lunch, Poultry, soup, Vegetarian, Vietnamese
Tagged banh mi, soup
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Vegan! Split chickpea stew with rice and kale 4/1/22
We go back and forth about which of our dal dishes we like better, Afghani dal or Chana dal. I think our favorite is whatever we are currently eating! It is amazing how much flavor you can build with just a few pantry spices, ginger, garlic, dried split chickpeas, a couple of cans of tomatoes, and water.
We make this dish in our Instant Pot. It cooks under pressure for 15 minutes and then we let it cool down naturally for 10 minutes before releasing the rest of the steam. To serve I put a layer of shredded kale in the bottom of the bowl followed by rice. I used cauliflower rice and John had regular white rice. The Chana dal goes on top. I like a little sriracha as a garnish.
Mmm, so good! And since we made a triple recipe there is plenty left over for dinner on Monday!!
Here is a link to a good basic recipe for Chana dal using an Instant Pot. https://pipingpotcurry.com/instant-pot-chana-dal/#recipe
Posted in Easy, Indian, Instant Pot, Legumes, Recipes, rice, stew, Vegan, Vegetables, Vegetarian
Tagged chickpeas
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Omnivore 