This week’s Breakfast for Dinner was exactly that, two eggs soft scrambled, veggie breakfast patty, and toast. Sometimes I just need a simple prep dinner.
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Sunday Breakfast for Dinner. 10/9/22
Chicken Marsala, mashed potatoes, asparagus. 10/8/22
I made mashed potatoes specifically to eat with the Marsala sauce. Unfortunately the Marsala sauce turned out way too sweet and booze-y but the mashed potatoes alone were quite delicious. Usually when we make this we use a shortcut and add the Marsala as part of the liquid in a packet of chicken gravy and then boil it to get rid of the alcohol. Then we add some rotisserie chicken and sautéed mushrooms. Somehow John’s measurements were off.
Growing up I was on mashed potato duty every night. My father really liked mashed potatoes. Due to my overload of them as a kid I rarely make them now. And of course I am very parsimonious with the butter and use low-fat milk to mash them with. Still, they tasted pretty yummy. Having the asparagus is a treat. Asparagus prices have been lower lately since it must be Spring in the Southern Hemisphere. Asparagus needs no embellishment.
I wish dinner had turned out better but you can’t win them all!
Singapore shrimp, rice, snow peas. 10/6/22
This is the first time John and I have made this dinner. I have included the recipe below. We used 12 ounces of shrimp and cut the rest of the recipe in half. The full recipe must be for at least 4 people. It turned out very well! The sauce was sweet and spicy and I was able to do all the chopping in my mini-prep food processor. I see that this recipe often comes with noodles and is called Singapore noodles. I am pretty sure we will make this again.
P.S. We used lime zest instead of lemongrass
Vegan pasta with tomato-mushroom sauce, zucchini 10/5/22
Two weeks ago I made extra spaghetti sauce and froze it. Tonight all I needed to do was thaw the container of sauce and sauté a few more mushrooms to add to it. I decided to keep the zucchini as a side dish which I made simply by cooking up some onions and garlic and then adding the zucchini half-rounds. The only thing I would do differently is buy more zucchini!
Posted in Easy, Italian, Pasta, Vegan, Vegetables, Vegetarian, Weeknight dinners
Tagged pasta, zucchini
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Grilled flank steak with grilled potato and broccoli. 10/4/22
Just a reminder that all the pictures on my site are exactly what I eat. I lost 60 lbs. eating these dinners and by having reasonable breakfasts, lunches, and snacks. By cooking at home John and I can control the amounts of fats and carbs plus insure our portion sizes. In fact I read an article today from the Mayo Clinic which reported that limiting dining out was a indicator of weight loss success.
Flank steak is an economical beef choice and is quit lean. It only takes about five minutes to cook on the grill. To go along with the steak I gave John a split potato that I had microwaved. A little char on the potato makes it even better. Tonight’s vegetable was sautéed broccoli. The vegetables are always the first thing I eat. So delicious!
Salmon green plate special. 10/3/22
We definitely have a division of labor when making this dinner. John does all things fish and I do all things vegetable. Here is how he prepares the salmon. First he chooses similarly sized pieces, in this case 3/4 of an inch thick. He brines the fish for 20 minutes in a solution of two tablespoons of table salt in a quart of water. Then he puts a scant layer of kosher salt in the bottom of a frying pan and puts the fish in skin side down. The salt in the pan acts as “ball-bearings” so the fish does not stick. It does not actual salt it. There is no fat in the pan and there is no flame under the pan to start. Once the fish is in the pan he turns the burner on to low and cooks the fish on low for 15 minutes. Then he flips the fish over for two minutes and removes the skin.
I usually have all my green vegetables cut up by the time he starts cooking. To make this mono-chromatic salad I use avocado, edamame, cabbage, cucumber, jalapeño, scallions, and either basil or cilantro. I make an almost no-oil vinaigrette from about equal parts of soy sauce and rice wine vinegar, a few drops of sesame oil, and minced garlic, ginger, and scallion. After dressing the salad with the vinaigrette I drizzle on a good olive oil. We usually eat this dish with rice or riced cauliflower.
Posted in Asian, Fish, Legumes, Methods, pescatarian, rice, Salad, Vegetables
Tagged salmon
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Vegetable extravaganza! 10/2/22
On Sunday nights everyone in the family is on their own to make whatever appeals to them. I knew we had bits and pieces of vegetables and I decided to roast broccoli, cauliflower, rutabaga, mushrooms, cabbage, and carrots. I tossed all the vegetables in a bag with olive oil and salt and then laid them out on a foil-lined and sprayed sheet pan. In a pre-heated 425F oven on the convect setting, it took about 20 minutes to cook everything to slightly brown and tender. I put some raw kale in a bowl followed by microwaved riced cauliflower and then the veg on top. An extra drizzle of olive oil and a little more salt and it was a perfect dinner for me!
Posted in American, Easy, Methods, Sheet pan, Vegan, Vegetables, Vegetarian
Tagged roasted vegetables
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Red lentils, riced cauliflower, and kale. 10/1/22
Delicious, healthy, and inexpensive red lentils are the stars of this dish.
Posted in Afghan, Easy, Legumes, Recipes, stew, Vegan, Vegetables, Vegetarian, Weeknight dinners
Tagged lentils
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Omnivore 