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Monday
Kids - Birddogs
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Thursday
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Saturday
Kids - Chicken and Rice
Sunday
Leftovers Night
Sunday Confessions #360
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Weekly Menu #663 And The Book Of The Week
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What I Read Last Week - June 8th
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Sunday Confessions #361
149/250 2026 Reading Challenge
Tofu Fried Rice
Ingredients
14 oz firm or extra firm tofu, drained, pressed, and cubed
3 cups cooked jasmine or medium grain rice, fully cooled
2 tbsp neutral oil such as avocado or canola oil
1 tsp toasted sesame oil
2 large eggs, lightly beaten
3 cloves garlic, minced
1 tsp fresh ginger, grated
3 scallions, thinly sliced, whites and greens separated
1 cup frozen peas and carrots
1 1/2 tbsp low sodium soy sauce or tamari
1 tsp rice vinegar
1/2 tsp white or black pepper
1/4 tsp turmeric
1 tsp cornstarch
2 tbsp water
Directions
- Press tofu for 15 minutes, cut into 1/2 inch cubes, and set aside
- Separate cold cooked rice gently and leave uncovered
- Heat pan with 1 tsp oil, cook eggs until just set, then remove
- Add remaining oil and brown tofu on multiple sides until lightly golden
- Add garlic, ginger, and scallion whites and cook briefly until fragrant
- Stir in frozen vegetables and cook until moisture evaporates
- Add rice and spread evenly, allowing light toasting before stirring
- Mix soy sauce, vinegar, pepper, turmeric, cornstarch, and water, then pour around pan
- Stir fry until lightly thickened and evenly coated
- Return eggs, add scallion greens and sesame oil, then serve immediately
Meatballs and Pasta
For the meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 3 cloves garlic, minced
- 1/4 cup chopped parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the garlic butter sauce:
- 3 tablespoons butter
- 4 cloves garlic, minced
For the creamy Parmesan linguine:
- 12 oz linguine
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
Start by preparing the meatballs. In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until everything is just combined—overmixing can make the meatballs dense. Shape into small, even balls, about the size of a tablespoon.
Heat a skillet over medium heat and cook the meatballs until browned on all sides and cooked through. As they sizzle, you’ll notice the garlic and herbs releasing their aroma, building that comforting base of flavor.
In the same pan, melt the butter and add minced garlic. Let it cook just until fragrant—this step is simple but transforms the entire dish. Return the meatballs to the pan and toss them gently in the garlic butter so they’re fully coated.
Meanwhile, cook the linguine according to package instructions until al dente. Reserve a little pasta water before draining.
In a separate pan, melt butter and pour in the heavy cream. Let it simmer gently, then stir in the Parmesan cheese and garlic powder. The sauce will slowly thicken into a smooth, creamy texture. Add salt and pepper to taste.
Toss the cooked linguine in the sauce, adding a splash of reserved pasta water if needed to loosen it. The noodles should be glossy and well coated.
To serve, plate the creamy linguine and top with the garlic butter meatballs. Spoon any extra sauce from the pan over the top for an extra layer of richness.
Black Bean Tacos
Ingredients
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, diced
- 4 cloves garlic, finely chopped or grated
- optional: 1 chipotle pepper (from a can, packed in adobo sauce), finely chopped OR 1 tablespoon adobo sauce for less spice
- 2 tablespoons tomato paste
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- two 14-ounce cans black beans, drained and rinsed
- ½ cup vegetable broth or stock
- 1 lime, juiced
- 8-10 corn tortillas
- 6 ounces Pepper Jack or melty cheese of choice, freshly shredded
- kosher salt and ground black pepper, to season
- For serving, as desired: shredded lettuce, mashed avocado or guacamole, sour cream or cashew crema, pickled red onions, chopped cilantro, salsa of choice, lime wedges
Step 1: Preheat the Oven
Preheat the oven to 450 degrees F. Position a rack in the center of the oven. Gather all ingredients from the list above so you’re ready to cook quickly.
Step 2: Sauté Onions
Add 1 tablespoon of olive oil to a medium skillet over medium heat. Once hot:
Add the diced onion and season with 1 teaspoon kosher salt.
Cook for about 3–4 minutes until translucent.
Step 3: Add Garlic and Spices
Stir in the garlic and optional chipotle:
Cook until fragrant (about 30 seconds).
Mix in chili powder, ground cumin, smoked paprika, and tomato paste; cook for an additional 1–2 minutes.
Step 4: Combine with Black Beans
Add the drained black beans:
Stir well to combine with spices.
Warm through (about 1–2 minutes).
Add vegetable broth; bring mixture to a simmer.
Lightly mash some beans with a spatula; squeeze lime juice over mixture.
Season to taste with salt and pepper. Remove from heat.
Step 5: Prep Tortillas
Prepare corn tortillas:
Wrap them in a damp paper towel; microwave for 30 seconds.
This steaming makes them pliable for easy folding.
Step 6: Assemble Tacos
Brush remaining olive oil across a large rimmed baking sheet:
Place warmed tortillas on it; flip once or twice for even coating.
Spread black bean mixture over half of each tortilla; top with cheese.
Fold tortillas into tacos carefully; flip if needed so cheese side faces down.
Step 7: Bake Tacos
Place assembled tacos on the baking sheet:
Bake for about 8–10 minutes until golden brown.
Flip tacos carefully using a spatula; bake another 8–10 minutes until crisp.
Step 8: Serve
Let cool for about 2–3 minutes:
Serve warm with toppings like cashew crema, cilantro, lime juice, salsa—whatever your heart desires! Enjoy your crispy black bean tacos!
Lentil Shepherd's Pie
Ingredients
For the mashed potato
- 1000g / about 6 large potatoes , I love Yukon Gold for this
- ½ teaspoon salt
- ⅓ cup / 80 mls non-dairy milk , unsweetened
- vegan butter ,OPTIONAL. Add as much or little as you like. I usually add a couple of tablespoons. If you omit the butter, add an extra drop of milk to compensate.
For the Shepherd's Pie filling
- 2 teaspoons olive oil (optional - use water to sauté to make the recipe oil-free)
- 1 medium onion , chopped finely
- 4 cloves garlic , chopped finely
- 1 large carrot , peeled & diced
- 2½ teaspoons dried herbs (thyme, rosemary or marjoram all work well, or a combination of them. Mixed Herbs or Italian Mixed Herbs are also fine)
- 2½ cups / 190 g canned/cooked green or brown lentils , (NOT red lentils)
- 2 tablespoons arrowroot or cornstarch , (cornflour in the UK)
- 3 tablespoons tamari or soy sauce , or coconut aminos or liquid aminos
- 1 cup / 240 mls canned crushed tomatoes or passata (if you only have whole or diced tomatoes just blend them up until smooth)
- 1 cup / 240 mls mushroom or vegetable stock
- 1 teaspoon freshly ground black pepper , or to taste
- 1½ teaspoons sea salt , or to taste (reduce as necessary if using table salt)
INSTRUCTIONS
- Preheat oven to 400° f (200 °C)
- Peel the potatoes (or leave the peels on and wash if you prefer), then chop each potato into about 6 pieces. Put the chopped potatoes in a large pan and cover with hot water from a kettle. Add the salt, cover and bring to the boil. Simmer for about 15 minutes until the potatoes are very tender (check with a fork or knife). Drain then return to the pan and leave them alone with the lid off for a few minutes to allow them to steam dry.
- Add the milk and optional butter to the pan and mash very well until creamy. Set aside.
- While the potatoes are cooking, warm another pan over a medium heat. Add the oil (or use a little water instead to keep it oil-free) and sauté the onions, garlic and carrot until the onions are starting to go golden brown.
- Add the herbs, lentils, and arrowroot or cornstarch. Stir well then add the tamari or soy sauce, followed by the tomatoes, and stir well.
- Add the stock and stir again. As soon as it is just starting to bubble, turn off the heat, season with salt and pepper and spoon the lentil mixture into an ovenproof dish.
- Spoon the mashed potatoes over the top of the lentil mixture, then using a fork spread it out evenly. A few little gaps around the edges are fine. Rough the potato up with the fork (the rough bits create more crispy bits). At this point you can brush it with a little oil or vegan butter for even more crispiness, or just leave it as it is.
- Place the dish on a baking tray (to protect the bottom of your oven in case of any leaks), and bake in the oven for 30 minutes. Then pop it under the broiler/grill for a few minutes to make it extra crispy before serving.
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