Do you really need a recipe for salad with chicken? Probably not. But anyway, here is how I sometimes serve chicken and salad, and I call it a salad bar. This way, we can all have just what we want, and nothing we don’t. I like my salad fully dressed, so I take my portion and put it in a mixing bowl, toss it with dressing, and then put it on my plate. Ted and Maya aren’t as picky as I am, so they just put some dressing on top of their salad and call it done. Here’s a list of the options we had this time. What am I…

Somehow I seem to have subscribed to receive recipes from the Washington Post via email. This is not necessarily a bad thing, as it brought me this recipe last week. Since you need some sort of subscription to access the recipe there (it may be free, just sign up to receive their emails I think, which is likely how I ended up with it). (UPDATE: Clearly my memory is deeply flawed. I just realized that I did not receive this recipe in an email from Washington Post, I saw it on Suzanne’s blog, Life of a Doctor’s Wife.) I did a search and found the recipe on the PureWow website.…

Today, Ted had plans to go to dinner with some coworkers from his last job, friends he hasn’t seen in ages and misses. That left Maya and me at home for dinner, which to me means pasta, and to Maya means vegetarian. I thought of recipes I’ve made before, and decided that instead, I would look at what we had already and make something out of it. I had just cleaned out the fridge and cupboard the other day, so I knew what we had. The result was a delicious and satisfying meal, and I’m writing down the ‘recipe’ for next time. Amounts? However much you want. Fusilli with Pesto,…

I came across this recipe on Facebook, since I follow the New York Times there. It looked delicious, and seemed like a good candidate for a semi-Meatless Monday. I say semi, because I browned some Italian sausage for Ted to add to his, since he wouldn’t be having bread. Stupid WordPress won’t let me change everything below this to blockquote, so it would be CLEAR that it is not mine. I mean, I’ve done it in the past, recently even, but whatever. I don’t want each ingredient to be its own blockquote. So, disclaimer…everything below is from NY Times, except that I changed the title of the recipe from ‘Parmesan’…

I realized the other day that I haven’t posted in over a month, and that it was a month between my last couple of posts too. Also, my last post was just a political meme with no input from me. I will try to do better, I do have things to tell, and I want to come see your blogs as well. I sat down with the intention of writing a ‘catching up with J’ type post, but now Ted wants to go to see a movie, there is a new library that is opening today, I need a shower, blah blah blah. So, here is a recipe for a…

Photo and recipe courtesy of Food Network. While cleaning out my kitchen cupboards last weekend, I came across a lot of lentils. Brown lentils, green lentils, black lentils, and red lentils. I make a couple of dishes with green lentils, like my lentil and tuna salad, and vegetable lentil soup. I have a yummy red lentil soup recipe with warm spices. This time, I thought I might make something with some of the brown lentils, and I wanted to make something that wasn’t soup. So I went to google and came up with this recipe for Lentil Chili. Looks delicious, and bonus, it’s vegetarian and no bread or noodles, so…