It has been our tradition to have breakfast for dinner on Sundays. While John has been content with his omelet every week I have grown weary of the same-old same-old egg routine. I am branching out in a new direction and will be eating a vegetarian pasta dish! I love pasta and the variations seem endless. Maybe I will even serve it with an egg!
Sarah and I are leaving for a cruise together in the Mediterranean Sea on Thursday. No doubt that we will have many delicious food experiences during our two weeks on the ship and at many different locations. In the meantime John will be cooking on his own. If I have time and reasonable internet I will try to publish some food experiences along the way and maybe some things that John will make for himself.
This is our chicken comfort meal. I wish I could say it is what I ate in my childhood but my mother would have just thrown a chicken in the pressure cooker and the result would be over-cooked chicken with awful flabby skin, and a thin, watery, chicken broth. I shudder to even think about it.
This is a fine use for a rotisserie chicken breast, some jarred or packet chicken gravy, fresh broccoli, and your favorite mashed potatoes. It is chilly and rainy tonight and this is a dinner that warms and fills us up.
Our Kung Pao shrimp turned out great! We followed a recipe by Jet Tila which you can find here-https://www.foodnetwork.com/recipes/kung-pao-shrimp-7112947 The cooking goes really quickly so it is important to have your mise en place ready when you begin cooking. Although there were just the three of us eating we made the entire sauce part of the recipe but only used 18 of the 21-25 shrimp. I would not have wanted less sauce. I think next time we are going to try the recipe with tofu.
This is one of my favorite meals that Sarah makes. She uses spicy Italian sausage with various shapes of pasta and usually kale. It is so good! Yum!
After a few weeks without buying a Costco chicken we succumbed to its low-priced convenience and bought one. It is such a good deal—still only $4.99 for a rotisserie cooked, good-sized chicken. Sarah took it apart separating the dark meat from the breasts and saving the skin and bones for cracklings and stock. I shredded one of the breasts which yielded enough meat for 13 enchiladas and I have the other breast for classic chicken later in the week.
We made a casserole dish of the charred tortillas stuffed with shredded chicken, onions, cheese, and enchilada sauce and topped it with additional enchilada sauce, onions, and cheese. It cooked for about 40 minutes in a 400F oven. The three of us ate most of them but John still has two left over for lunch.
I had a lazy cooking night with Rao’s spaghetti sauce, Barilla spaghetti, and Rosina meatballs. It tasted great and there were no complaints.
Other than these Nathan’s hot dogs being too skinny and my over-seasoning the beans with chipotle powder, this was an all-American dinner. The hot dogs were advertised as spicy which they were not. They were also “bun length” which made the tubes of all-beef meat skinnier. Between the bun and the condiments it was hard to find the dog! However they were on sale for $2.50 so I guess I was willing to overlook their skinny selves when I bought them.
I boiled the hot dogs and warmed up the beans on the stove with a can of Rotel, cumin, and too much chipotle powder. I fancied up the canned sauerkraut with some sauteed onions and garlic, caraway seeds, and a dash of sugar. John toasted the buns in the oven. It was a summertime kind of meal which fits in with the weird weather we have been experiencing. The temperature’s high yesterday was 83. What is going on? We are in the second week of November!
Although Sunday is supposed to be breakfast for dinner night I was just not feeling like it. Instead I boiled up 3 ounces of thin spaghetti and drained it by putting the spinach in the bottom of the colander and pouring the spaghetti and the hot water over it. Then I mixed it up in a bowl with some olive oil and Parmesan cheese. Seriously, I could eat a dinner like this every night.
Omnivore 