Tag Archives: Dinner

A Summer Garden Dinner

Garden plate
Garden Plate

Late summer suppers are wonderful!

My meal this evening consisted of the following. The main entree was a fried green tomato sandwich with pine nut hummus and Lacey baby Swiss cheese on Asiago peppercorn bread from the bakery. My sides were all fried veggies from our garden. Some okra, a Japanese eggplant, and the obligatory zucchini. I did add a wedge of freshly sliced tomato too.

We go above and beyond on getting our daily allotted servings of vegetables in the summer. I haven’t bought vegetables from the grocery store in weeks. And we’ve been giving friends and family some of the excess which makes us popular.

We haven’t resorted to sneaking vegetables into strangers cars yet, but I can’t say I haven’t considered it!


Our main course for dinner this evening was freshly homemade noodles with mushrooms and meatballs. (To make my portion vegetarian, I left out the meatballs and added a fried egg.) I added a side of broccoli to round out the meal.

Homemade noodles are surprisingly easy and always delicious. Just some flour, salt, oil, egg, and water, and you’re all set. You could even add the broccoli to the noodles and have a one dish meal!

Pancakes, It’s What’s For…

One of my favorite breakfasts. Or lunches or suppers for that matter. Pancakes!

These are blueberry-chocolate chip. I find the ones I am happiest with are if I use Bisquick. I do add a little more liquid than called for so they spread out and I can make a bigger pancake.

I generally use almond milk for the liquid, but regular milk, or even eggnog are good too. I like to add in either vanilla or almond extract for extra flavor.

Then I jazz them up with add-ins like blueberries, chocolate chips, nuts, coconut, or maybe puréed banana or canned pumpkin. If I make pumpkin I also add molasses, cinnamon, nutmeg, and cloves, plus chocolate chips. This makes them similar to pumpkin pie.

The humble pancake can be turned into so much more

Stuffed Flounder

Stuffed Flounder with Imitation Crab

We had stuffed flounder with oven fried potatoes and broccoli for dinner. I made up my own recipe for the flounder and was pleased with how it turned out.

The potatoes were peeled, cubed, mixed with extra virgin olive oil, garlic powder, and salt. I tossed to coat and baked in a 400 degree oven for about 40 minutes, turning once. They were nicely browned and crispy.

The broccoli was left over from another meal. I microwaved it to put on the side. No reason to go crazy when I had the other dishes to prepare.

The flounder was the most labor intensive part of the meal. First, I had to make the stuffing. I used an 8 oz. package of imitation crab meat that I chopped to a fine mince. I added a couple Tablespoons of finely minced onion, then added some Italian bread crumbs, a couple Tbsp. mayonnaise, Old Bay Seasoning, salt, and 1/3 teaspoon of horseradish. Mix all ingredients together. I put foil on a small cookie sheet, then put the stuffing on the sheet in a straight line about 4 x 1 inches. Set this aside until the flounder is breaded.

I did something different with the flounder, at least for me. Rather than coating it with egg, which always slides off with the breading, I thinned some mayonnaise with milk then added salt and pepper. I cut the flounder filets in half and coated each half in the mayonnaise mixture and then in an Italian breadcrumb and cornmeal mixture. I put one half of the filet on each side of the line of stuffing on the cookie sheet. Bake for 17 minutes at 400 degrees along with the potatoes.

Dinner is served.

I don’t give exact measurements for most items because I believe everyone should make adjustments to suit their own tastes. You know best what you like!