I’m still out of commission on the cooking front, so this week’s Meal Plan has a lot of quick and easy dishes my husband and son can prepare. There are great specials on beef this week at Loblaws, so our Easter Sunday dinner is going to be roast beef tenderloin with all the yummy side dishes. We will be making use of the leftover beef for dinner on Tuesday. The recipe of the week is going to be Thursday’s Garlic Butter Shrimp Linguine. It will be posted Monday morning. Let me know if you give the recipe a try, and please feel free to ask if you have any questions about the other meals. Continue reading
Daily Archives: March 30, 2018
The Route to Success
A Recipe as a Road Map
I always think of a recipe as a road map. It is your starting point, Point A let’s say, and the actual dish is your destination, Point B. Like any road map, there are many different ways to get from Point A to Point B. It’s just a guideline that you can follow exactly, or you can make a detour and take the scenic route and still end up with dinner on your plate. The point is, you can change the recipe to suit your needs. It’s not carved in stone. No one is going to pop up in your kitchen and rap your knuckles because you don’t like peas so you left them out. (Psst: I really hate peas. I usually substitute green beans or edamame when a recipe calls for them.) When reading other cooking blogs or browsing recipes on an app, I often read comments from people along the lines of “My husband hates onions. Can I leave them out?” Well, of course you can! Unless the recipe is for something like French Onion Soup, in which case I would suggest you just take a pass on that one. Continue reading
X-Rated Food 