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Meatballs with Cabernet Sauvignon Sauce 8/31/24
We were invited to our friends’ house for wine and snacks. Since the start time was 5 PM I wanted something filling since it would be taking the place of dinner. I decided on small meatballs in a red wine sauce. Here’s the link to the recipe. https://meaningfulmidlife.com/?p=30719
The recipe is for making your own meatballs which I did not do. Instead I used Rosina frozen meatballs which are a combination of beef, chicken, and pork.
After making the sauce I added the meatballs and let them cook in the sauce for 15 minutes until they were warmed through.
The meatballs came out soft and tasty and the sauce was good with them. I can imagine making these meatballs with Cabernet Sauvignon sauce for other functions or maybe just over some egg noodles.
Chicken and Rice with Asparagus. 8/30/24
This is one of our typical rotisserie chicken dinners. We slice up the white meat and warm it in some gravy. The chicken gravy is good with both the chicken and the rice. To jazz up the asparagus, first I sautéed onions and mushrooms then I added the cut up pieces of asparagus and cook it all together until the asparagus is tender. I think the asparagus goes further if it is cut up rather than served in stalks but the stalks look more elegant. My one bunch of asparagus will serve two dinners with the other dinner being penne and asparagus in a couple of days.
Posted in American, Easy, Poultry, Vegetables, Weeknight dinners
Tagged asparagus, chicken
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Sumac Tilapia, Mashed Potatoes, Broccoli. 8/29/24
We made this recipe for sumac whole fish from a recipe on NYTimes Cooking a few weeks ago. It was so good we made it again. Making it with a filet of fish is much easier than going the whole fish route. Here’s a link to my previous post which includes the recipe.
Sumac Tilapia with Rice and Herb Salad 8/9/24
Tonight I paired the lovely fish that John cooked with mashed potatoes and broccoli. I think other than fish tacos this is my favorite way to eat tilapia.
Posted in Easy, Fish, pescatarian, Recipes, Vegetables, Weeknight dinners
Tagged tilapia
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Hamburgers and Salad. 8/28/24
Delicious medium rare grilled hamburger and a lovely Romaine and kale salad with chopped carrots, homegrown tomatoes, cucumber, and scallions — the quintessential summer dinner.
Posted in American, Beef, Easy, Hot weather meals, Salad, Vegetables, Weeknight dinners
Tagged hamburgers, Salad
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Tofu sesame bowl. 8/27/24
This is an excellent hot weather meal. There is no cooking at all! If you follow my blog you know that my sesame bowl has three iterations salmon, shrimp, and tofu. Each is delicious.
Asian Sesame Bowls
Posted in Asian, Easy, Recipes, Salad, Vegan, Vegetables, Vegetarian, Weeknight dinners
Tagged tofu
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Gazpacho. 8/26/24
Guess what. It’s hot again. The rest of August has been pretty tolerable but Monday, Tuesday, Wednesday this week it is back to the upper 90s. As a result I am shifting to my hot weather dishes.
Gazpacho is pretty simple to make. You just put all the ingredients in a blender and let it rip. Give it a taste and adjust the seasonings and put it in the refrigerator until dinner time. Add some garnishes when serving. I made small dice of cucumber, Serrano chile, and onion. Plus I added a drizzle of olive oil.
If it is too thick thin it out with V-8 or tomato juice.
Posted in Easy, Hot weather meals, Mediterranean, Recipes, soup, Vegan, Vegetables, Vegetarian, Weeknight dinners
Tagged Gazpacho
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Weekly Menu. August 26 – September 1, 2024
After a mostly not-too-hot August it looks like next week will be pretty unbearable. Since Monday, Tuesday, and Wednesday will be in the upper 90s we are switching back to our don’t-heat-up-the-kitchen meals.
Posted in Weekly menu
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Noodles and Zoodles with Pesto. 8/24/24
Having homemade pesto in the freezer helped to streamline this dish. Here is the way our dinner came together.
While the water was coming to a boil John zoodled the zucchini and I sautéed onions and garlic. As the pasta was cooking, I put the frozen pesto in with onions and garlic. It was defrosted by the time the spaghetti was cooked. Then John drained the al dente spaghetti, reserving a cup of the pasta water. He added the pasta to the pesto mixture. I cooked the pasta and pesto together adding some of the pasta water to get a good consistency. Then I shut off the heat and added the zucchini noodles and mixed them in with spaghetti. If you try cooking them they disintegrate. The zoodles are warmed through just with the heat from the other cooked elements.
Posted in Italian, Methods, Pasta, Vegetables, Vegetarian, Weeknight dinners
Tagged pasta, pesto, zucchini
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Chicken Enchiladas. 8/23/24
Dinner number two from our rotisserie chicken is enchiladas made with the white meat that I shredded yesterday. John and I have an assembly line where he toasts the tortillas over an open flame and then I stuff them with salsa verde, chicken, onions, and cheese. I tuck them tightly in a 9×13 baking dish that has a coating of salsa verde on the bottom. We make 16 and then cover the top with more salsa verde and the remaining cheese and onions. I bake them in a 350F oven for 40 minutes.
Chicken enchiladas are always a hit at our house. These are a little spicier than usual since the cheese has habanero chile bits in it. Plus there are enough leftovers for John to have a tasty lunch tomorrow!
Posted in American, Methods, Mexican, Poultry, Vegetables
Tagged chicken, enchiladas
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Omnivore 