Tag Archives: Peas

Last of the leftover lasagna; Romano beans – 12 March 2019

I am writing this up on the 27th, from photos and memory, but pretty sure when we finished the second incarnation of the lasagna, I again moved the leftovers into containers where they could be both stored and reheated – … Continue reading

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Spaghetti with shell beans and bread crumbs; tomato-basil bruschetta – 3 October 2018

This worked out well. We had planned for D to use the cooked shell beans (the ones in narrow, whitish/cream skins) for a pasta. Then I remembered I’d actually be home just before dinner, as I was attending the Hitchcock … Continue reading

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Baked Garden Vegetables – 17 March 2018

Not sure why I got a bee in my bonnet about having this right now, except that it seems to me a nice cold weather comfort food. And of course, it’s delicious! The only problem with this concept is that … Continue reading

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Spaghetti with leftover capon bits; Brussels sprouts – 30 December 2017

D cooked an excellent pasta, using up some/most of the small bits of capon that E removed from the carcass after our Christmas feast. He started by cooking some red onion, then celery slices, in olive oil and Mystery Grease … Continue reading

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Pork chops; mixed, leftover rices; edible pod peas – 16 December 2017

D cooked everything tonight. I defrosted a thick, boneless Costco pork chop early in the afternoon, and D took it from there. He split the chop into two thinner chops, seasoned with garlic slices, salt, pepper, and sage, and let … Continue reading

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4/5 Tomato tart; English peas – 21 November 2017

I went to the Tuesday farmers’ market wondering if the heavy rains had eliminated the possibility of more tomatoes from Dirty Girl Produce. But they’re south of here, where it rains less, most of the time, and indeed, there they … Continue reading

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Sorrel, leek, and potato soup – 16 November 2017

Wow, serious rain! D recorded something like 1.8 inches, close to 10% of our usual annual total, over the 24 hours ending at 8am. So, a cold and wet and grey day, which is perfect for soup. I noted upon … Continue reading

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Ricotta and prosciutto ravioli with sage-butter sauce; English peas – 26 May 2017

I used Paul Bertolli’s pasta recipe: 1 cup flour (I scant this) and 1 large egg. “Large” being a variable quantity, I usually add a bit of water to gather up the unwetted bits of flour. Knead, form into a … Continue reading

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Crostini with chevre, sundried tomatoes, and basil; English peas with mint – 2 May 2017

We finally opened the vat of chevre from Costco (I’ve been traveling to see Mom and brother B so much I haven’t had time to use it) and I bloggled to see how I might use it. I found this … Continue reading

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Potatoes, chorizo and eggs with peas; tangerines – 21 January 2015

D and I spoke less than an hour before dinner, and we were going to talk about what to have for dinner when he got home. I stepped out of the shower to find him with a pan on the … Continue reading

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Linguine with mushrooms and peas in a light cream sauce – 20 January 2015

OK, another dinner without a contemporary draft – and I think this is a really special recipe, too. Rats. Writing this on 20150617, while people gather in the back yard to pour masses of concrete into the foundation for D&R’s … Continue reading

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Omelette; frozen peas; cauliflower in two colors – 21 November 2014

I evidently completely failed to write anything down about this dinner. Clearly an omelette, and clearly D made it. I remember him wanting to use up the peas in the freezer, and almost tossing them b/c the package smelled freezery, … Continue reading

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Eggs, peas, and tomatoes over bread – 16 September 2013

D resurrected this old dish – one we used to have decades ago – last year or so, and we remembered how much we enjoyed it. It didn’t occur to me till halfway through eating it that he had probably … Continue reading

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Omelette and fresh peas – 23 June 2012

We went to a wine tasting all afternoon where we also had pizza, so we didn’t need a lot of dinner – and in fact ate after 9pm. D decided (correctly) that an omelette would be the right idea. He … Continue reading

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Chicken piccata and rice; frozen peas; salad – 3 January 2011

I was trying to make stuff for my Mom and brother that was different, tasty, and easy, since Mom has complained about being bored with what she cooks all the time. Unfortunately, this super-easy dish from epicurious was a bit … Continue reading

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2 June 2010 – Leftover “Polynesian Chicken”; rice; peas; salad

(Written 14 June) Good leftovers – this is the chicken cooked with vinegar and pineapple chunks. I think of it as sweet and sour chicken, but its official name I think is Polynesian chicken. Mom managed to resurrect the leftover … Continue reading

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28 May 2010 – Chicken…what was it called?

(Written 13 June) Oh dear, hard to remember… I think this was called “polynesian chicken” or something like that. It had vinegar and also pineapple, and was an interesting taste. I see we had the good little loaf of bread, … Continue reading

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25 May 2010 – Pot roast cooked with canned tomatoes and boullion; patate arrosto; frozen peas

(Written 13 June) Still at Mom’s, and will be for a couple of weeks. She cooked a pot roast, I believe using an Eye of Round she defrosted. She uses a 14.5 oz can of diced tomatoes with pearl onions, … Continue reading

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24 May 2010 – Chicken with canned peaches and raspberry jam; peas; cole slaw

(Written 13 June) Arrived at Mom’s. This is one she cooked when I was out in April – chicken cooked with canned peaches and raspberry jam. She didn’t have the jam she especially likes this time, but I don’t know … Continue reading

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26 March 2010 – Country Captain Chicken leftovers over brown rice; mixed peas and corn

There was a lot of the Country Captain Chicken left over from Monday, so Mom reheated it for this meal. Fine with me! This time she served it over brown rice instead of white, which also worked nicely. I realized … Continue reading

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24 March 2010 – Pot roast with tomatoes; noodles; sweet peas

Mom made a pot roast, apparently putting a can of tomatoes into the cooking water. I really like her pot roast and can never get mine to taste like hers. One reason may be that she uses a cut of … Continue reading

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