Thanks! Here is the recipe for the beans as paraphrased by a friend:
Cut up 1/2 small yellow onion.
Mince 1 garlic clove
2 cans of pinto beans
2 teaspoons tomato paste
1 tablespoon plus 1 teaspoon smoked paprika
pinch of cayenne
3 tablespoons red wine vinegar
Saute onions in a saucepan over medium heat for 3 minutes, add garlic, paprika, tomato paste, cayenne.
Stir it up. Add the beans plus 1/2 cup water.
Cook until heated through. Take off heat and add vinegar.
Thank you!!
Hello everyone from a beautiful sunny week in Ottawa. It has been warm during the day and cool at night so I can sleep! This is the first summer in years where I haven’t had to use my air conditioner yet. It’s been a quiet week this week as I ease back into work after two weeks off. I am planning a couple of outings in the near future so I can have a social life!
This is my menu plan for this week:
Today: take out lunch today is sushi and dumplings so I will have a garden salad for dinner.
Saturday: I am going out for brunch with one of my meetup groups and we’re going to a brasserie that has been on my bucket list for ages. I have been out with this meetup group a couple of times and they are a really friendly bunch so I’m looking forward to it. Dinner will probably be a salade nicoise.
Sunday: spring roll bowl. https://pinchofyum.com/spring-roll-bowls
Monday: Peanut soup. https://cookieandkate.com/west-african-peanut-soup/
Tuesday: chicken gyro salad. https://smittenkitchen.com/2016/05/chicken-gyro-salad/
Wednesday: pork lo mein. https://www.seriouseats.com/stir-fried-lo-mein-noodles-pork-vegetables-recipe
Thursday: fettucine al arrabiata, salad with whatever vegetables I have left in the fridge.
Next week Chinatown will be hosting a night market which I am very excited for. I went a few years ago and enjoyed it but never got around to going back for some reason so this year I have it marked on my calendar. It’s nice being able to enjoy activities now
Pickled jalapeños. Yup, that’s the one.
Your outings and meals in all look really good!
Hi, all! Cooking for 2 in Chattanooga. I’ve been cooking up a storm this week, as one daughter stayed longer because of a positive Covid test (that turned out to be a remnant of when she had Covid in the spring) and the other is still here because her flights keep getting canceled. It’s frustrating and lovely at the same time! So I have an extra actual and some very loose plans for this coming week:
Thursday, July 14: Roasted broccoli and almond pasta from Cook’s Illustrated, southwestern corn and tomato salad from the same; I added a can of beans and made that lunch.
Friday: Something from a food truck at an outdoor concert, assuming DD is able to get on her flight this afternoon…
Saturday: Chicken Provençal from Cook’s Country; green beans; blondies
Sunday: Spicy shrimp masala from NYT Cooking
Monday-Tuesday: scrounge, clean out freezer, probably a big salad of sorts
Wednesday: Caldo Verde from The Mediterranean Cookbook. I don’t mind soup in the summer!
Thursday: More scrounging
Friday: [Roasted chickpea banh mi salad] and a glass of wine (https://www.splendidtable.org/story/2018/06/05/roasted-chickpea-banh-mi-salad)
Have a good week, and happy cooking!
My pantry and freezer are bursting, my meal kit delivery fell through, and I cannot in good conscience purchase any more food until we use what we have. I’ve made a list of potential dinners to make with what we have (kind of fun - my own personal Chopped). Last week I did pretty poorly getting all the way through the list. The kiddo will have a hard time with some of these meals so I might just offer cereal if he rejects everything.
Red beans and rice sounds great. Any deets on the cherry coffee cake?
Those all look like great options!
I’ve never tried this recipe, but it sounded easy and tasty.
Cooking for two adults sans kid in the Boston burbs. DS is away at camp this week so our meals are all stuff he would hate.
Sun night: breakfast! Pancakes, breakfast sausage, fruit.
Mon: pasta with broccoli, spicy Italian sausage, and ricotta
Tues: I’m going out with a friend, DH is on his own
Weds: old-school tacos, refried beans for DH, an improvised mexican slaw on the side
Thurs: out with friends who are also kidless for the week
Fri: picking DS up in the morning, so dinner will be whatever he feels like
Would love to hear the details of your improvised Mexican slaw.
I did something like that once for a Tex Mex meal. Basically used this recipe. Maybe you have a better idea?
Comic-Con is upon us. Masks and vaccines are required, and I’ll have my CO2 meter with me. We’ll bail if we can’t handle the crowds. I miss my nerd community so much.
For two adults in San Diego:
This week’s breakfasts: Chocolate chip scones to start the week.
S: (tonight) Takeout: Chicken curry fried rice and egg rolls.
Su: Grilled chicken, Caesar salad, some sort of potato/cheese concoction. Mashed? Fried? Game time decision.
M: Husband will be meeting a friend/colleague for dinner. I might just have avocado toast with a fried egg and hot sauce.
T: TJs gorgonzola gnocchi with peas and spinach - vegetarian
W: Potstickers (purchased) in broth with veggies
Th - S: Comic-Con: Outdoor dining reservations. One place already called back to tell us they could not honor the reservation because they’d been bought out for the weekend, so wish us luck that the ones we have now will hold. BTW, the restaurant (Roy’s) that took the time to call us will definitely be getting our business in the future. They recognized people want outdoor dining for a reason right now and didn’t want to disappoint those customers. Next time we’re back downtown for a meal, we’ll go there.
Have a good week!
BF and I will be in San Diego for Comic Con starting Tues. We will be bringing many N95 masks, but are psyched to be back!
Actuals for July 11 week, cooking for 2 in MN, where we’ve been short on rain, long on heat, and continuing to live with nearby fire station construction noise and dust.
Mon: Deli Major Grey chutney chicken w/ stir-ins, over brown rice and shredded spinach to make Coronation Chicken salad https://www.womensweeklyfood.com.au/recipes/coronation-chicken-6652
Tues: Kalbi-marinated pork tenderloin (meat department, oven-ready), mac & cheese, fresh orange slices, fresh peach
Wed : Salmon cooked in skillet, mac & cheese, spinach salad, red grapes
Thurs: John Wayne casserole half-size of this Julia Pacheco recipe https://www.juliapacheco.com/john-wayne-casserole/ in an 8x8 pan, using homemade biscuit mix http://unsophisticook.com/bisquick-substitute-recipe/ and homemade chive & onion spread https://www.food.com/recipe/chive-and-onion-cream-cheese-220431 Fruit (fresh peach, fresh pear)
Fri: Mahi mahi cooked in skillet (Schwann’s frozen - excellent), salad, sweet potato, fresh peaches
Sat: Lemon spaghetti with shrimp and parm
https://www.recipesfromitaly.com/lemon-spaghetti-recipe/
fresh spinach salad, baguette Comment - not lemony enough – we prefer a modified/simplified version of this NYT recipe lemon bow ties with bacon and pine nuts https://cooking.nytimes.com/recipes/1017712-pasta-with-bacon-cheese-lemon-and-pine-nuts
Sun: (today)Slow cooker Chicken tikkaa masala https://www.thekitchn.com/recipe-slow-cooker-chicken-tikka-masala-recipes-from-the-kitchn-211284 with side of sliced tomato and rice
Cooking for 1 at the Jersey Shore
Sunday: Honey mustard marinated pork chops with peach salsa, Honey-mustard coleslaw (both from Poor Girl Gourmet cookbook), basmati rice
Monday: Sunday leftovers
Tuesday: Pasta pomodoro (Carmine’s cookbook) with linguine, green salad
Wednesday: Skirt steak with jalapeno butter, roasted sweet potato, pickled green beans
Thursday: Shrimp scampi over risotto, steamed asparagus
Friday: roasted chicken breast with leftover risotto and steamed asparagus
Saturday: leftover pomodoro with linguine
Oh, welcome back, and have fun! Should be great weather - mid-70s - this year. Lots of off-sites have been going up this week. San Diego allowed restaurants to build out onto the sidewalks, but as of this month, they had to get their extensions permitted. Should still be more outdoor dining in the Gaslamp than previous years.
I was thinking of making the dressing for this salad (which I love) - https://www.epicurious.com/recipes/food/views/mexican-chopped-salad-with-honey-lime-dressing-230154 - looks a lot like the recipe you shared! (great minds think alike?) I bought a bag of shredded coleslaw mix, mostly green cabbage with a hint of carrots and red cabbage, so will throw a few scallions in as well.
Great minds, indeed! I had the epicurious recipe (at least the dressing part of it) bookmarked as well.
The Epicurious salad is really good. I think the jicama makes it - that and a nice salty feta. 
