Retirement and cooking

 What’s for dinner? 

Good question! In my anticipation of retiring earlier than the Hubs, I promised to have dinner ready upon his arrival after a long day’s work. After 4 months, I’m keeping my promise—but it does cut down on quilting time. We were discussing his retirement plans earlier this week and he said he was ready to return to being the primary provider of meals. YAY!!!! I told him I’m happy to share the duties, but he said the magic words, “I want you to go sew…” That man knows me. I can’t wait.

But in the last 4 months I have made several of our favorite dishes, but also tried out new recipes. Here are some of the favorites that we have put on heavy rotation in our meal plans:

Chicken Rice with Buttered Onions: I have followed Deb Perelman of Smitten Kitchen for many years. Hubs swooned for this the first time I made it, so now I make it about every 2-3 weeks. I like to serve it with Brussels sprouts. 

Spaghetti Pie: This one is from Tastes Better from Scratch. Hubs had specifically requested a spaghetti pie, and it had been many years since I had made one. This was great—and it’s easily adaptable to including additions to it—I usually add cooked ground beef—next time I’m adding mushrooms.  We serve it with a Caesar salad. 

Another very easy and tasty dish, I have made Garlic Butter Tomato Baked Chicken from Little Spice Jar more times than I can count; it’s that good. We serve it with gluten free tagliatelle and roasted broccoli. 

Creamy Tuscan White Bean Skillet: I can’t remember where I found this recipe, but it is so quick and easy and terrific for a weeknight meal—and it’s meatless:

Creamy Tuscan White Bean Skillet

Main Dish • Casserole, Italian, Legume, Meatless, Skillet

Serving size: 4

Prep time: 20 mins

Cook time: 25 mins

Ingredients

• 6 Tbsp. extra-virgin olive oil, divided
• 4 garlic cloves, minced
• 2 cups halved cherry tomatoes
• 1½ tsp. kosher salt, divided
• 4 oz. spinach (about 4 cups)
• 2 (15.5-oz.) cans cannellini beans, drained, rinsed
• 1 cup heavy cream
• 1 oz. Parmesan, finely grated (about ½ cup)
• 4 thick slices white country-style bread
• ½ cup fresh basil leaves, thinly sliced, plus more, torn, for serving

Directions

• 1. In a large skillet over medium heat, heat 2 Tbsp. oil. Add garlic and cook, stirring, until fragrant, about 1 minute.
• 2. Add tomatoes; season with ½ tsp. salt and cook, tossing occasionally, until tomatoes soften and release their juices, 3 to 4 minutes. Add spinach and cook, stirring, until wilted, 1 to 2 minutes more.
• 3. Stir in beans, cream, Parmesan, ½ tsp. salt, and ¼ cup water and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until thickened to a creamy sauce, 8 to 12 minutes (sauce will continue to thicken as it cools).
• 4. Meanwhile, in another large skillet over medium-high heat, heat 2 Tbsp. oil. Add 2 slices of bread and cook, turning halfway through, until golden brown on both sides, 3 to 4 minutes total. Transfer to a plate. Repeat with remaining bread and 2 Tbsp. oil.
• 5. Fold sliced basil into bean mixture; season with remaining ½ tsp. salt, if needed. Top with torn basil and serve with toasted bread alongside.


• I’ll add more recipes from time to time. I hope to show you some quilting progress soon; in the meantime, go make!
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