Monday we had Spaghetti with tuna, lemons and breadcrumbs. This was a super quick and yummy dinner. I mostly keep lemon and tuna on hand. This is a ‘we have no excuse to order out’ dinner. Sometimes I make up pasta dishes that are kind of like this. Kind of but not nearly as tasty. This is a recipe worth keeping around. I never think about or take the time to toast breadcrumbs but they make an otherwise plain dish of pasta oh so delicious.
Tuesday I did the pork chops with the rice pilaf. It was a good dinner if not a little salty. My first impression of the pilaf was to wonder if it was worth the extra effort. It was good but not great. However, it did make a tasty lunch the next day. I will probably try it again at least the technique if nothing else. Wednesday we just did pizza.
Thursday we had quick beef and black bean chipotle chili. I have definitely made this before. It came rushing back to me as soon as I started cooking because it has a unique technique for getting to chili consistency really, really quickly. I didn’t really follow the recipe. I must have thrown out the chipotles in a freezer cleaning fit I had earlier this week. I took the whole thing apart and they just weren’t there. But it was good all the same. So good that I forgot to take a picture until after I’d eaten half of it but I didn’t want to skip it. I followed the basic recipe and just omitted the chipotle. There was no cilantro at the market this week so I left that out too and topped it with cheese and guacamole. Really good. I had leftovers for lunch and will put the rest in the freezer for another time.
We had a little cookout tonight and I brought the barley and black eyed pea salad. I suppose there’s not really anything special about a layered salad but I like the sweet tart dressing and I wouldn’t otherwise have added barley to the mix. Plus it looks pretty in the bowl. So that’s it. Now to start on next week. What have you been eating?