This fabulous dinner was prepared by our son as a thank you for our week together here in Utah.
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Seared scallops by Jon. 2/4/22
Posted in French, pescatarian, Shellfish, Vacation cuisine, Vegetables
Tagged scallops
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Dining out! Chilean sea bass. 2/3/22
We do not dine out much so it is always a treat to go out. Dining out in St. George, Utah has usually been an iffy thing but over the last 20 years it has certainly improved.
I almost always order some sort of seafood. Not only are such choices more apt to fit into my healthy eating plan but they are my favorite things to eat too! Last night I opted for Chilean sea bas which came with a little lobster sauce, some vegetables, and mashed potatoes.
John and our son ordered Hungarian goulash. The chef is Hungarian so it seemed like a good choice. But saucy beef and spaetzle is not on my plan. They both said it was good and cleaned their plates.
Critiquing my dinner I would say that the fish was cooked perfectly but was not as tasty as the Chilean sea bass we make at home. Plus, if you are going to serve me a fancy lemon, take the pits out!
Posted in American, Dining out, Fish, Healthy tips, Vacation cuisine, Vegetables
Tagged Sea bass
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Fettuccine with mushroom/beef sauce. 2/2/22
On Wednesday I made a mushroom and beef sauce to dress our Carba-Nada fettuccine. Usually we just stick with vegetables for a sauce but since our son is with us we gave everyone a treat.
To make the sauce first I browned the meat and then took the cooked meat out of the pan. Next I sautéed mushrooms, onions, garlic, and tomato paste seasoning each ingredient as it went into the pan. Then red wine to deglaze, add the meat back in, and a large can of diced tomatoes and a standard size can of tomato sauce. The sauce simmered on the stove for an hour and then when we tasted it, we corrected the over-brightness with a little soy sauce and spiced it up with some hot sauce. Last to be added were several torn basil leaves.
I served our plates of pasta with a salad and some more torn basil and parmesan cheese over the top. It was really delicious!
Posted in American, Beef, Italian, Methods, Pasta, Vacation cuisine, Vegetables
Tagged pasta
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Vacation nibbling. 2/1/22
We are on a week’s vacation with our son so we are making dinners that he likes. He and I go shopping every day for groceries for that night’s dinner. It is not an efficient way of buying groceries but we have been shopping together since he was a baby (he was 45 last week) and it is always a special time for us to be together. He is making a special dish for us on Friday and it will be wonderful!
Posted in American, Beef, Fish, Japanese, Shellfish, Southwest U.S., Vacation cuisine, Vegetables
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Vegan! Moroccan chickpeas and chard. 1/28/22
This really tasty stew can be found here if you have a subscription to NYTimes Cooking https://cooking.nytimes.com/recipes/1017228-moroccan-chickpeas-with-chard?smid=ck-recipe-iOS-share. This lively vegan dish is spiced up with plenty of garlic, ginger, jalapeño, turmeric, and preserved lemon. (I found preserved lemons in a jar at Lunardi’s, a local upscale supermarket chain.) In addition there are some unusual vegetables in it as well like turnips and fennel plus diced apricots.
I was not really sure how this was going to turn out since this is the first time I have made it. There is a lot of chopping involved but 1) I love to chop things up and 2) I have a mini food processor that made short work of the garlic, ginger, jalapeño, and onion.
If you can access the recipe I recommend giving this stew a try. I used canned chickpeas which cut the preparation time down by a lot. Since I did not have chard I used a bag of mixed baby chard, spinach, and kale. I am sure you could use any type of greens, though. I also used vegetable stock instead of plain water. I guess what I am saying is that you can mix and match some ingredients depending on what you have available.
Posted in Kitchen tips, North African, stew, Vegan, Vegetables, Vegetarian
Tagged chickpeas
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Shrimp sesame bowl 1/27/22
Tonight I served sautéed shrimp with cabbage, avocado, and cucumber over rice with a ginger, soy, white vinegar, and vegetable oil sauce. The dish was topped with a sprinkle of furikake which gave it a nice crunch.
Fusilli with broccolini and mushrooms. 1/26/22
Fusilli with broccolini and mushrooms is a vegan (without parmesan) or vegetarian delight. Using Carba Nada pasta means that the carbs and calories are lower which means that I can have more pasta with less guilt!
While the pasta is cooking I sauté some mushrooms, onions, broccolini stems, garlic, and spices. Right before the pasta gets put into the sauce pan, I add the broccolini florets. About 1/2 cup of pasta water helps to make a sauce. Easy, quick, and good, what could be better!?
Posted in Easy, Healthy tips, Italian, Pasta, Vegan, Vegetables, Vegetarian
Tagged pasta
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Seared scallops, new potatoes, and collards and corn. 1/25/22
This is our fancy dinner for this week. Scallops are my number one favorite protein. It is still hard for me to understand how something so sweet and delicious can be low in calories! John cooks them in a little oil in a hot cast iron frying pan. It takes less than five minutes to cook them perfectly. Don’t over cook them because they will turn rubbery.
For my part I steamed the potatoes and sautéed the collard greens and corn in a little faux butter. The greens cook really quickly since I have cut them into strips about the width of fettuccine and removed the central stem. I buy a package of frozen corn and just dump a cup of it in after a quick rinse to get any freezer frost off.
Posted in American, Easy, Kitchen tips, pescatarian, Shellfish, Vegetables
Tagged scallops
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Chicken salsa verde with spicy slaw. 1/24/22
Using rotisserie chicken breast meat made this dinner super easy and quick! We warmed the chicken in some salsa verde. I made my spicy slaw which consists of medium tomato salsa, light mayo, and prepackaged shredded cabbage. John made rice for himself earlier in the day so I used a half white rice and half cauliflower rice combo for the base of my chicken. A slice of lime, a few cilantro leaves, and a half of a small avocado finished the plate.
Posted in Easy, Healthy tips, Mexican, Poultry, rice, Southwest U.S., Vegetables
Tagged chicken
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Weekly Menu. January 24 – 30, 2022
We are ending the week with a birthday trip with our son to St. George, Utah. We will get there around 7 PM on Sunday and we will go to our local Harmon’s and get some excellent sushi. For the ret of the week we are eating fairly lightly because we know there will be some heavier dinners for the week we are away. Never fear, we’ve rented a condo with a kitchen so we will still be cooking most of our meals and I’ll be writing about them.
Posted in Weekly menu
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Omnivore 