Breakfast, Lunch & Dinner…and then some

In the kitchen at Di's House

Meatless Monday – Crispy Cauliflower

I saw a recipe for crispy cauliflower that involved dipping florets into a mixture of cornstarch, breadcrumbs, water and seasonings, then baking.  The photos looked yummy.  I ended up adding way more water because the cornstarch kept “seizing” as I mixed it.  The cauliflower turned out golden brown.  I think the breadcrumbs sort of dissolved because of the extra added water.  The florets did end up crispy but I think if I make this again, I’ll mix everything but the breadcrumbs, dip in the mixture, then dredge in breadcrumbs.  I didn’t use the sauce for the recipe since I had leftover teriyaki sauce.  Definitely will try again with some adjustments.


Our neighbor kids came by while I was cooking dinner and noticed the cauliflower in the oven.  One of them said something about cooking healthy.  I told him it was “Meatless Monday” and that eating meatless once a week saves resources.  I wonder if it registered with him or if it made him think he has a hippie neighbor.

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Chicken Teriyaki Bowls

I love one bowl meals.  I tend to decide what to make from the internet or Facebook, more than cookbooks these days.  I picked this recipe because the chicken is baked, meaning no frying pan to clean.  (I still had lots of pots & pans to wash.)


I didn’t add as much apple cider vinegar.  It just didn’t sound good to me.  I’m glad I didn’t add the whole amount.  I’m thinking maybe rice wine vinegar would be better anyway.

Last night we had tuna salad with soba noodles, lettuce and veggies.  I saw the spicy sesame tuna recipe on “Southern at Heart” on the Food Network.  It’s basically tuna salad with mayo, sesame oil, and chili garlic sauce.  That was good too.


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Chickpea Salad

I wanted to prepare something that would make our dinner salads heartier.  I saw this recipe based on a Whole Foods item, curried chickpea salad.  I’m currently reading Marcus Samuelsson’s “Yes, Chef” memoir, in which he writes about Berbers seasoning, so I had that in my mind.  I substituted berbere for curry, and added grated carrots.


The closest thing to injera bread that I had was naan.  This one is from Trader Joe’s.  It’s from the freezer section, and is baked for less than 2 minutes in a 400 degree oven.  It turns out crispy!


Everything was good, but the berbere seasoning, from Penzey’s, was a bit too hot.  The first ingredient is cayenne.  Maybe a combination with curry would have been better.  I loved the addition of raisins.



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The Other Days

The days I don’t post pics of food, sometimes I don’t always cook or do something “semihomemade.”  One day this week we had beefaroni mixed with the last bits of lentil soup.


I have been trying to use up bits & pieces of leftovers, so we also had sushi rice and a few pieces of wasabi  nori.  I used the nigiri mold I got at Daiso Japan for the rice.

Last night I thought it was  high time to use the ricotta I’d bought awhile back.  It has been so long I forgot what I originally wanted it for.  It might have been ricotta gnocchi.  I ended up making lasagna rolls, using ricotta, parmesan, peas (since I didn’t have spinach) and garlic for the filling.  The sauce was jarred, Trader Joe’s autumnal harvest.  It has tomatoes, butternut squash, carrots, pumpkin, and cream.


Here it is after covering with sauce,, cheese, and then baking.


I love this pasta sauce and want to find a copycat recipe for it.  Dinner must have smelled good too.  We had salad and brown-n-serve bread to go with it.


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Meatless Monday – Sweet Potato Fries

We had leftovers from last week (lentil quinoa tortilla soup), along with baked sweet potato fries.  This time I tried dredging the sweet potato sticks in cornstarch, before tossing with oil.  I read one recipe online that doing so would make them crispier.  I don’t know if it’s because I baked them on parchment paper, that they weren’t crispy.  The cornstarch also added a strange mouthfeel.  Definitely going back to just oil and seasoning.


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Happy New Year!


I started out making a lentil tortilla soup, and changed my mind as I was cooking, turning it into more of a variation of Panera’s lentil and quinoa broth bowl.

Here’s what I used:
1/2 chopped onion
1 stalk celery, diced,
1 carrot, diced1 medium sweet potato, diced
2 garlic cloves, chopped
1/2 cup dried & rinsed lentils
1/4 cup rinsed quinoa
1 14 ounce can of fire roasted diced tomatoes
A few spoonfuls of salsa
3 can-fuls of water(I started out with about 2 1/2 and added more as it cooked)
1 tablespoons chile powder
1/2 teaspoon cumin
1/2 teaspoon coriander
Dash of paprika
Salt and pepper to taste
2-3 cups chopped kale

Pretty much I sauteed the onions, carrots, garlic and celery, then added everything but the kale.  Simmered for about 45 minutes, added kale and cooked for 15 minutes more.

I garnished the soup with crushed tortilla chips, avocado, cheese and salsa.  I was going to add a hard boiled egg but didn’t remember until after I’d started eating.  Hopefully I’ll remember for whenever we have leftovers.  Love one-pot meals plus having leftovers!

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