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Making my list

23 Jan

It’s home cooking Sunday, and my first full week on WW. So I’m making my plan for the week, and checking the pantry and figuring out what I’m going to make.  I’m also going through my bookmarks in my cooking folder where I tag things that look good, and then never make them. I’m going to make at least one this week.

Cauliflower Dal with Panch Phoran from Fat Free Vegan Kitchen. That should give us a dinner and a few lunches. I’m also going to make Sweet Potato Black Bean Burritos from Moosewood. I’ve made these many times, and with a jicama salad will be a good easy dinner after work one day (I’ll make the filling today so they’ll just need to be assembled and warmed up during the week).

We have a lot of fish in the freezer, so there will be a few nights of broiled fish with veggies and some kind of grain side dish. And I still have quite a bit of turkey bean soup in the freezer, so I’ll have that for lunch a few times this week.


Recipes are suggestions, right?

16 Jan

I love to cook. I think I’m a pretty good cook. I can make a tasty meal out of whatever we have in the house in under an hour. But I’m really bad at following a recipe. I’m bad at following instructions in general, but worst in the kitchen. My typical method is to think of what I want to make, or what food I have on hand that’s in danger of going bad, and search for recipes. For example, our produce delivery service, ( has been bombarding us with butternut squash for a few weeks now, and I can’t keep up. So I thought about doing something with the squash and black beans. Which led me here. ( I looked at a few other recipes, then went into the kitchen to cook. I did not bring the recipe with me.

I diced up an onion and some garlic, cubed the squash (I remembered that part), cooked it as instructed, dumped in some spices based on what I remembered, and found some chipotle peppers in adobe in the freezer, so I chunked off some of it and chopped it and threw it in. Then added in a can of black beans, a can of diced tomatoes and simmered until the squash softened. Finished with the chard. Let it cook a bit longer, then portioned it out for meals later in the week.  It was so good!!!

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