We enjoyed St. Patrick’s Day with this traditional dish. The recipe we used is this one from NYTimes Cooking with the exception of omitting the glaze in Step Four.
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Corned beef and cabbage. 3/17/25
Posted in American, Beef, Easy, Holidays, Recipes, Vegetables, Weeknight dinners
Tagged Corned beef
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Roasted salmon with mustard sauce. 3/15/25
This is a quick and nutritious dinner. John roasted the salmon in a 400F oven for 11 minutes and it turned out pink and juicy. During this time I steamed the broccoli, reheated some previously made white rice, and made the mustard sauce. Here is my recipe for the mustard sauce. I do not usually have cornichons so I just leave them out. Keep tasting it until you get the combination of mustard, salt, acid, and sweet you like.
Posted in American, Easy, Fish, Kitchen tips, pescatarian, Recipes, rice, Vegetables, Weeknight dinners
Tagged salmon
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Wednesday, Thursday, Friday. 3/12-14/25
Somehow most of my carefully planned menus fell by the wayside this week. First there were no rotisserie chickens, then there was torrential rain, followed by a holiday celebration. Here is what we ended up eating.
Now we are back on schedule and will finish out the week with salmon on Saturday and Breakfast for Dinner on Sunday.
Posted in American, Chinese, Holidays, Italian, Vegetables, Weeknight dinners
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Penne with meat sauce. 3/11/25
We were supposed to be having chicken enchiladas for dinner tonight. Sarah and I were tasked with picking a rotisserie chicken from Costco. But when we got there the chicken cupboard was bare and so we had to come up with a dinner on the fly. Good thing we had the tomato and ground beef sauce from the stuffed peppers last week. I made a quick substitution of whole wheat penne with the meat sauce and everybody was happy.
Posted in American, Beef, Easy, Italian, leftovers, Pasta, Vegetables, Weeknight dinners
Tagged meat sauce, penne
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Grilled lamb chops, new potatoes, and asparagus. 3/10/25
I have always been surprised that a lot of people do not care for lamb. Too gamy is usually the reason. Around our house a lamb dinner is always greeted with an enthusiastic response. We buy lamb loin chops at Costco and .John cooks them on the grill. Yum, are they good!
Tonight’s dinner of lamb, potatoes, and asparagus hit the sweet spot for all three components. It is always heartening to get such a thumbs up for all three elements of dinner.
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Posted in American, Easy, Grilling, Lamb, Vegetables, Weeknight dinners
Tagged asparagus, lamb chops, new potatoes
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Sunday Breakfast for Dinner (BFD) 3/9/25
This Sunday’s BFD was simply an over easy egg on rye toast. The only reason I am showing this is because I always cut my toast up before the egg lands. I am often reading a book during this meal and I don’t want to use two hands for cutting up the bread while relaxing with my BFD or at breakfast.
Posted in Breakfast For Dinner (BFD), Easy, Eggs, Methods, Vegetables, Weeknight dinners
Tagged Eggs
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New England clam chowder. 3/7/25
In the winter we probably have clam chowder every couple of weeks. Since John and I met in college in Massachusetts way back in 1968, New England clam chowder is the style we love. Some chowders that you buy are thick and gloppy but the one I make is much lighter depending on clam juice from bottles and clam juice from the cans of clams themselves and only a little cream for the broth. Here ‘s my recipe from a January post.
Posted in American, pescatarian, Recipes, Shellfish, soup, Weeknight dinners
Tagged clam chowder, clams, soup
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Cabbage spaghetti 3/6/25
Sarah made her wonderful pasta and cabbage again for her Thursday night dinner. She last made it in January and it was met with rave reviews. Below is her recipe from The Takeout. She promised that she used less oil and butter! The crumbled cheese on top is feta.
Posted in American, Pasta, Vegetables, Vegetarian, Weeknight dinners
Tagged cabbage, pasta
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Stuffed red bell peppers and salad. 3/5/25
In order to be economical and efficient I browned a pound of ground beef and made a beefy tomato sauce first. Then I took half of the sauce and packaged it up to be frozen for a pasta meal in the future. The other half of the sauce got mixed with a cup or so of cooked rice and stuffed into six bell pepper halves. I had previous microwaved the red bell pepper halves in the microwave for five minutes. I topped the stuffed peppers with some sharp cheddar large shreds and baked the stuffed peppers for 45 minutes at 350F. As you can see the cheese annoyingly never melted. The peppers were quite delicious and went well with a simple salad dressed with olive oil and vinegar.
Posted in American, Beef, Easy, rice, Salad, Vegetables, Weeknight dinners
Tagged ground beef, red bell pepper, Salad
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