Monthly Archives: October 2018

Vegan Instant Pot Chickpea Biryani. 10/30/18

If you own an Instant Pot, Chickpea Biryani is super fast and super easy. What takes the longest is soaking the rice for 20 minutes! My recipe is an adaptation of a NYTimes Cooking dish, Pressure Cooker Shrimp Biryani. I … Continue reading

Posted in Easy, Indian, Instant Pot, Legumes, rice, Vegan, Vegetables, Vegetarian | Tagged , , , , | 1 Comment

Kitchen picnic. 10/29/18

Don’t like sitting on a blanket on the ground? Have a kitchen picnic. For our kitchen picnic we have grilled chicken thighs with BBQ sauce. As accompaniments to John’s grilling, I spice up some baked beans and broccoli salad. We … Continue reading

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California burger in Utah 10/28/18

When I was a kid growing up in New Jersey we used to go the Palace Diner occasionally. (New Jersey is the state for diners!) I would order a California burger. It seemed so exciting to be eating a hamburger in … Continue reading

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Weekly menu. 10/28-11/2/18

Here is our weekly menu for our first week in Utah. Our son is joining us for the second week and part of our fun together is planning, shopping, and preparing the next week’s menu together.

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Delicious vegan pasta. 10/27/18

In the time it takes to boil water and cook spaghetti, I make a delicious vegan sauce for our pasta. Here’s all you need – thinly sliced garlic that you brown up in some olive oil, a can of small … Continue reading

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I am trying to make this dish!!! 10/25/18

So back on 10/21/18 my post was about Spicy Thai Basil Eggplant with Tofu. Today on our trip to Utah we stopped at Mojave Thai Cuisine, a really surprising place to find out in the desert. We ordered their medium … Continue reading

Posted in Dining out, Fish, Kitchen tips, Recipes, rice, Thai, Vegetables, Vegetarian | Tagged , , , , , | Leave a comment

Spaghetti dinner ala eat-down. 10/24/18

We are finishing up bits and pieces before we hit the road tomorrow. We start with eating up all the salad greens with a bunch of tomatoes, a small piece of cucumber, a little feta, and castelvoltrano olives (we always … Continue reading

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