Easy-peasy hump day dinner! Shred some cabbage, chop an onion, buy a container of salsa and a salad kit. The fish, in this case tilapia, cooks in minutes and you’re done!
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Fish tacos with kale salad. 9/13/23
Posted in American, Easy, Fish, Mexican, pescatarian, Salad, Southwest U.S., Vegetables, Weeknight dinners
Tagged Tacos
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Polenta with cheese, black and white beans, salsa. 9/12/23
Easy dinner with polenta, beans, and a homemade salsa. John made his regular recipe of 1/2 cup of polenta and three cups of water. He added some cheese near the end of cooking. The beans were both white and black with seasoning of chipotle powder. The black beans came in a South American sauce. The white beans were drained and rinsed. The salsa was a combination of tomatoes, cucumber, onions, jalapeño, and parsley. It was seasoned with salt, cumin, and hot sauce.
This is a filling vegetarian dish which can be vegan with the omission of cheese.
Posted in Easy, Grains, Legumes, South American, Southwest U.S., Vegan, Vegetables, Vegetarian, Weeknight dinners
Tagged beans, polenta
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Deconstructed hamburger and salad. 9/11/23
My experiment with introducing gluten back into my diet did not go well. So I am back to my old lactose and gluten free self. Tonight for our burger meal I decided to deconstruct the way I like to eat hamburgers and eat all the components with a knife and fork. The hamburger bun role was played by a slice of Trader Joe’s multi-grain gluten free bread. It is the most tolerable gluten-free bread I have found. It comes in expensive tiny loaves of petite slices.
In my New Jersey diner youth, my favorite burger was a California burger. It consists of the patty, lettuce, tomato, and red onion. The condiments are ketchup and mayo. By artfully stacking these ingredients on my fork I was able to recreate my fave.
We have a salad and some chips. It is a very enjoyable dinner.
Posted in American, Beef, Easy, Grilling, Hot weather meals, Salad, Vegetables, Weeknight dinners
Tagged ground beef
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Breakfast for dinner. 9/10/23
Sunday’s dinner was kind of a mishmash of items. Since I had two ripe avocados that needed using we started out with a first course of guacamole and tortilla chips. I used a packet of spicy Mucho Guacamole for the two avocados.
Today I am also experimenting with seeing if reintroducing gluten back into my diet will have an ill effect. For lunch I had a vegetarian banh mi with its delicious roll and my dinner entree is soft scrambled eggs with rye toast. Maybe I will be fine tomorrow and maybe not.
Posted in American, Breakfast For Dinner (BFD), Easy, Eggs, Vegetables, Vegetarian, Weeknight dinners
Tagged avocado, Eggs
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Chilean sea bass, new potatoes, salad. 9/9/23
I started off dinner prep by steaming the new potatoes. They took about 20 minutes. After they were done John roasted the sea bass in a 400F oven for 13 minutes. I made the salad while the fish cooked.
This was a delicious dinner. We love Chilean sea bass but it is getting so expensive that we may have to find a new favorite.
Chickpea stew. 9/8/23
I enjoy cutting up vegetables so I really got a lot of enjoyment preparing this chickpea stew. The basic components of this dish are chickpeas, any vegetables you might have that need eating, a can of petite diced tomatoes, a starch, and some vegetable or chicken broth.
For our stew I used a can of Rotel for some spice, carrots, celery, onion, zucchini, and spinach. Since I no longer eat gluten I exchanged ditalini for a brown rice/quinoa mix. I also salted the zucchini ahead of time to draw out some liquid so the zucchini pieces wouldn’t turn to mush.
Honestly I like this stew better with small pasta and would recommend making it that way if you do not have a gluten sensitivity.
Posted in American, Easy, Legumes, Methods, stew, Vegan, Vegetables, Vegetarian, Weeknight dinners
Tagged chickpeas
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Stuffed bell peppers. 9/7/23
I made these stuffed peppers yesterday morning and reheated each pepper half for two minutes in the microwave. My steps to making these fairly light stuffed peppers are to cut 3 peppers in half and clean out the large ribs and seeds. Microwave the pepper halves for 6 minutes in a 9 x 9 square glass dish. While the bell peppers are softening in the microwave, sauté 1/4 lb. ground beef, diced onions, any usable chopped leftover parts of the peppers, oregano, red pepper flakes, and salt. Combine the meat mixture with 1 1/2 cups of cooked white rice and your own or jarred tomato sauce.
Fill the 6 halves with the meat and rice mixture and pour any excess sauce over the top of the stuffed peppers. Bake in the oven, covered, at 350F for 30 minutes. Uncover and bake an additional 10 minutes. Garnish with Parmesan cheese, basil, and a drizzle of olive oil.
You would be surprised at how far that 1/4 lb. of ground beef goes. It flavors and gives texture to the peppers. I used to use way more beef and I actually like these stuffed peppers better.
Posted in American, Beef, Easy, Healthy tips, Methods, Vegetables, Weeknight dinners
Tagged bell pepper, ground beef, rice
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Chicken piccata with rice and broccoli. 9/6/23
Today we went to Costco and picked up one of their rotisserie chickens. Once home, I dismantled the chicken saving one breast for tonight’s dinner, shredding the other breast for enchiladas next week, putting the legs and thighs aside for John’s lunches, and freezing the bones to make stock when I have enough. John made a packet of chicken gravy which he squeezed a bunch of lemon into and also added some capers. He warmed the chicken through in the gravy/sauce on low heat.
I took some of his leftover rice and mixed it with some riced cauliflower and then microwaved it. The broccoli was simply steamed.
Posted in Easy, Methods, Poultry, rice, Vegetables, Weeknight dinners
Tagged chicken
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Kenwood shrimp with rice. 9/5/23
The Kenwood Restaurant closed 10 years ago but before they did we asked for and they graciously gave us the recipe for their delicious Kenwood shrimp. We make it every once in a while and it is delicious.
Because this is a pretty fancy dish for a Tuesday I started in the morning by cutting in small dice the fennel, onion, red bell pepper, tomatoes, and celery. That’s a lot of chopping especially since we decided to make a double recipe since our daughter was joining us for dinner. But I was really happy that I had done it in the morning around 6:30 PM when we started to prepare dinner.
Here is the recipe, modified –
Posted in American, pescatarian, Recipes, rice, Shellfish, Special occasion, Vegetables
Tagged shrimp
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Omnivore 