Today is Tuesday and on Tuesdays I go out to lunch and food shopping with Sarah. We started off at Baja Fresh where we both had a chile lime salad. Then it was off to Grocery Outlet and Trader Joe’s. Last stop was at our new Costco. So convenient! We of course got a rotisserie chicken and while Sarah took the chicken apart I shredded a breast for tonight’s dinner. Originally I planned on chicken tacos but we all voted for enchiladas instead. Happy Enchilada Tuesday!
This is very similar to the dinner I made on New Year’s Day. This time I used two types of canned peas (beans) and a package of Jiffy cornbread that rose more than a half inch LOL! Vegetables added were onions, red bell pepper, a jalapeño, and a can of petite diced tomatoes. For stock I used chicken stock but you could use vegetable stock. I put the pieces of turkey sausage in near the end of cooking so they would be heated through without having their flavor boiled out. The liquid from the stew went really well with the cornbread. I thought this was kind of a southern dish and thus appropriate for MLK Day.
This homey, fairly quick and easy dinner is tasty and economical. Lentils are one of the least costly of proteins. One pound costs about $1.25! We made extra so we would have some soup for lunches. All we would need to do is add more chicken stock to make it soupier.
We don’t have a recipe for this other than cut up sone onions, mushrooms, carrots, and celery in similarly sized pieces. Cook the veg until softened. Add minced garlic, red pepper flakes, and oregano. Then pour in your cooking liquid. We used 1.5 cups of lentils so needed 4-5 cups of liquid. Add the liquid and then the lentils, bring to boil, lower to simmer for about 35-40 minutes.
When the lentils have softened add the sausage cut in quarters and the kale. Cook all together for a few minutes and serve.
Very easy dinner tonight using a rotisserie chicken breast which we sliced and heated up gently in some packet chicken gravy. The mashed potatoes came from a packet too. John really likes them and it is so much easier than peeling potatoes. The one thing made from scratch tonight was some steamed broccoli. We each had a substantial portion of broccoli and I still have two portions left for dinners over the weekend.
This is one of my favorite recipes given to me by the chef at the now defunct Kenwood Grill. For many years we enjoyed going to this restaurant when we were visiting Sonoma County Wine Country. Even though they have been closed for several years now, we remember good times going there by creating one of our favorite dishes. This dinner is worthy of serving at a fancy dinner.
For the recipe, here is a former post.
Tonight we are enjoying a dinner made by our daughter. Basically it is a bowl which contains the insides of a burrito. Our bowls contain chicken, corn, black beans, cheese, cabbage, onions, rice, chiles, cilantro, and salsa. I stuck some tortilla chips around the edge of mine. The ingredients are served warm. This is definitely a family friendly dinner!
This quick vegetarian/vegan lentil stew uses red lentils which cook in about 15 minutes. This is the recipe I mostly follow https://www.afghancultureunveiled.com/humaira-ghilzai/afghancooking/2010/01/dal-afghan-soul-food.html-san92
Changes that I have made are reducing the amount of ginger to 1/2 tablespoon, using a tablespoon of toasted cumin seeds instead of powder, adding 1/2 teaspoon of curry powder, and suggesting that the lemon juice is “to taste.”
I like to serve it over rice and raw kale. The kale wilts slightly but still gives a textural contrast. Plus the kale makes it feel like a complete meal.
Tonight we are having a grill and sheet pan meal. John grilled the steak to perfection and put the sweet potatoes that I had microwaved on the grill to give them some char. I pumped the oven up to 550F, tossed the cauliflower with olive oil and salt, switched the oven to convect, and then cooked the cauliflower until it was charred.
Delicious dinner with the cauliflower being the star.
Omnivore 