Welcome Martha!

Yesterday was a dreary day on the central coast, so this was a perfect comfort food. Rosemary and garlic roast lamb, potatoes and carrots with homemade/grown mint sauce.

Lynda, a co-worker friend has two teenage sons. I think of you when he describes how much food they go through. 😬. Especially during lockdown when they were home all day. Both started baking bread and pizzas and heavily experimented with the vitamix making smoothies and vegetable based juices. The older son is looking at schools focusing in Invironmental Science. The winning school will have a plant based meal plan and allow a fridge and blender in the dorm room, lol. He wants a blender for graduation. Not Vegan. Just wants access to a good healthy plant based diet.

Hi Martha. I have been filling my parents freezer with hearty soups and stews for years.

Such a nice thing to do for your friends.

Friday night i made Lamb Kofta on bruschetta. Last night, Tacos. Black bean confit and a freezer pack of pork Bo Saam, (pulled pork)--oven roasted with umami dry rub and some sliced bacon ends. Added a nice bark.

Sauces and salads and quick pickles covered both meals.

I'm still making too much food. (i need a teen son).

This time of years i don't want anthing going in the freezer except stocks.

So i am stuffing roasted spaghetti squash with the leftover BoSaam and black beans tonight.

Kofta...

BoSaam Tacos...

And the prep...

Sauces prep...

Good dinners everyone. I’m still at my DS and DDIL is cooking for us.

This dinner was cauliflower with cummin and powdered coriander, an eggplant and cashew nut sauce underneath, sprinkled with pumpkin seeds and pine nuts all topped with a fresh tomato sauce. Very healthy meals but tiny portions. The slice of bread was allowed because I’m there. I asked my son quietly if his dinners were enough for him. He laughed and said that he sometimes has a sandwich late at night because he’s hungry.

Here is another healthy and delicious dinner cooked by DDIL.

Roasted carrots ( in the insta pot)

asparagus, over yoghurt and fetta with crunchy quinoa sprinkled over the top. I didn’t know how to do crunchy quinoa but looks easy. You boil the quinoa as usual, dry it off a little then gently fry it off in a tiny bit of olive oil till it’s crunchy... keeps a longtime apparently

Interesting meal choices. Similar to what my nephews wives make. But more vegetables and a big side salad. Both nephews have two todlers each. Lots of work. Both requested a Blendtec as wedding gifts. They make lots of green juices a.m. Both nephews have lunches out---the bigger meal of the day. A light dinner at home is not an issue. Both very active so not enough calories for the food 'fuel' needed.

We do have 2-3 meatless meals a week but i need to up the vegetable add-ins and usually a big homemade master stock. Bean, noodle, or rice bowl. Avocado and a marinated ramen egg.

Last night we ate the brussels sprouts out of the oven, in the kitchen, with a mixed roasted veg tray. before plating. DH snacked on the fennel shaved salad i always make a few hours early or night before.

I do like your DDIL's take on a healthy diet. So much better than intoducing todlers to sugery ketchup and chicken nuggets so many fall for.

I have a stuffed crisper drawer at the moment with so many choices. So, stuffed spaghetti squash---black beans and BoSaam roast pork.

Last night was a 'smash burger' 3 ounce mini. Fennel salad slaw. Potato coins.

All day blizzard yesterday so homemade tomato soup sounded good. With a grilled ham and cheese--havarti and feta.

Panini press hack--sandwich in cast iron pan with the soup pot on top.

I like quinoa not boiled to mush. Cooked about 12 minutes. Frying until crisp sounds interesting.

I had a craving for chicken noodle soup yesterday. I had a couple of leftover lemon chicken breasts in the freezer so I used those. Carrots, onions, celery and garlic.

I did my usual baking on Sunday

Lamb stew (enough that will last until Friday. Though, I doubt I will dye it green), with Lord of the Dance and Molly Malone playing.

This is one my favorite times of year. I'll be making soda bread soon too. But don't mistake me for being Irish. I know I'm American-Irish... my soda bread will contain raisins. Love that portion of a heritage, but it's only a part of me.

I am loving all the colorful meals. Everyone doing such a great job 'eating the rainbow'.

I have tried hard to teach our son to eat high quality food. It is getting to be more of a challenge now he is eating everything in sight. Thankfully, he likes good food, but it does get expensive, so he ends up with a few more carbs than I would prefer. I have a friend with three 16 year old (identical!) triplet sons who are built like football players and a 17 year old daughter. She was telling me the other day, that she offered the older couple behind her at costco to go in front of her as she had a piled high cart. They declined, saying they were retired and not in a hurry and had a bet on how much $$ her cart was going to be...and that was just one week's groceries.

I have been making calzones recently. I am thinking that they might make a good make ahead school lunch. He goes back to in person school in September, so I need to have a plan.

This was coq au vin blanc in the dutch oven.

with individual chocolate souffles

....and last night's pan seared salmon with a creamy lemon wine sauce and risotto.

Rob,

I would love to make some soda bread but don’t think it will happen on Friday.

I ’ve been a couple of days ahead of St Patricks day. Simmered a corned beef for a meal then had Ruebens with the left overs.

Didn’t make the correct dressing as wasn’t my kitchen and would have had to buy everything knowing it wouldn’t get used again. I had mine with creamed horseradish and it was tasty.

I have been remiss about taking pictures. Regardless, last night I made fish tacos for the first time; they were okay, but I definitely need lots of practice. I used leftover cod, coleslaw, mango pico de gallo, and salsa. Maybe cod shouldn't be used as the fish for tacos

Back home, had a wonderful time with my two dear little grandsons. It was thoroughly exhausting though... feels like I’ve been at boot camp on meagre rations. I lost 2 kilos in 3 weeks.

DH cooked me a meal of

good old chicken schnitzel and lots of ordinary vegetables for my first meal at home.

Grandchildren are so wonderful, but they do wear one down. Your meal looks absolutely delicious.

Yes WalnutC, it was a most welcome meal by DH.

My daughter in law has an intense desire for none of her family to be over weight ( which of course is commendable) so I ate much less than I am used to.

For example, she asked if I would like a snack. Of course I said Yes and was given 6 pistachios in their shells!!! I am, I believe, average weight for height. 164 cms and 75 k

( now 73 kilos lol ) a little chubby but happy.

Welcome home, Neely. You have to have extra sustenance to keep up with those grandkids! My grandkids always loved pistachios, called them "crackies". They ate a LOT more than 6 of them, though!

Lynda, I had to admire your son's foccacia, it looks perfect to me. Just follow it up with some of that chocolate mousse...

As usual, I feel like I'm so far behind I'll never catch up, but here goes...

Like my "sister", Rob, I'm part Irish, and so had to have a St. Patrick's Day meal. Elery's youngest son stopped to visit, we hadn't seen him since before November, so it was a nice visit. However, just as I was preparing lunch, the power went out. Elery started the generator after about an hour so we had heat and water, but it threw off my lunch plans somewhat. The roasted potatoes got finished in a skillet on the gas stove, corned beef made with our grassfed brisket was warmed the same way, dessert plans were scrapped and we had some of AnnT's cream cheese danish that I'd made for him to take home. It all worked out, everyone was fed and it was a nice visit. I failed to take pictures of the lunch, but the centerpiece included a basket gifted to me by PartyMusic and crafted by Madison, one of the Small Princesses.

She sent me this one too, an Irish potato basket:

Oh, and AnnT's danish, one with homemade peach jam, the other with homemade raspberry jam.

I did make corned beef hash with the leftovers

Tonight's supper was a meatless bean stew, made with my homegrown bean mix and a lot of vegetables that needed to be used.

The Small Princesses and I planted corn for grinding last summer, and so we made tortillas. We soaked the corn in lime for several hours, ground it in the food processor, Madison diligently pressed them out with the tortilla press:

The corn was a mix of Bloody Butcher, Atomic Orange, and Painted Mountain, and made a dark tortilla.

It was too late to eat them all up, the girls had softball try outs, so they all went into the freezer. They'll be fried into tortilla chips and made into nachos the next time they are here.

We roasted a rump roast, and warmed up leftovers for sandwiches:

Another night we had baked chicken breast with some sauteed zucchini and a mix of spinach and leaves from golden beets:

Still using up Misfits vegetables, we had taco salad. I should have used a couple of those tortillas, but didn't think of it.

I panfried some halibut with onions and peppers and made a spinach salad with strawberries. They weren't great because they were out of season and shipped across the country, but they were red although not sweet or flavorful.

This was so mediocre that I can't remember what it even was, chicken something, although I really liked the cold pea salad we had with it!

More beef, this was a sirloin tip. I got distracted and overcooked it, but it was edible in salad and the rest the pets were happy to help with.

Heck, I even feed the wildlife, this visitor was after the woodpecker's dinner in the suet feeder. I'm now bringing the suet feeder into the garage in the evening, I cannot afford to feed this creature an entire suet cake every night, LOL.

Annie

Lots of good and tasty meals there Annie.

I’m cooking again ... chorizo in tomato sauce, fresh green beans and tabbouleh.

Great meals and stories!

Neely, it's nice to go away, but real nice to come home!

Foccacia, I had a sandwich on that the other day, and it made me want to try and make it!

I didn't do anything for St Paddy's, but I did feel like bangers and mash, so I cooked up some sausage, gravy and mashed potatoes and frozen peas. Hit the spot.

Last night I marinated chicken tenders in Italian salad dressing, honey, lemon juice and minced garlic. Air-fried it for 14 minutes. Had it with rice and steamed broccoli. I saved 2 pieces of chicken for leftovers.

@Jasdip Focaccia is the easiest bread to make.

Mix two cups of AP flour with a package of instant yeast and 1/2 tsp salt, then add in 3/4 cup warm water and two tablespoons olive oil and mix well. I like to use my food processor to do this, but it can easily be done by hand. Then place your dough in an oiled bowl and cover with plastic wrap and let sit for 2 to 3 hours. When you are ready to bake, stretch the dough into a 8" or 9" fry pan or a 9x9 square pan (cast iron, metal baking or ceramic all work well) and let rest 1/2 hour. Using your fingers push down into the dough to make dimples. Drizzle with olive oil and sprinkle sea salt and herbs. Bake for 20 - 25 minutes at 400F.

Getting good use out of your air fryer jasdip. Bonus it covers a left-over meal as well. Dissapointing when a popular new appliance goes un-used. A friend has a brand that was recalled and is having a heck of a time getting a replacement sent. They all were sent e-mails to cut the cords with scissors. ---so it does not end up at thrift stores, etc. Then said it was not re-called. Those that depend on them daily really like them.

Ick, we have those critters Annie. They get into everything. And will eat anything.

Nice to have the princesses to help with sometimes known to be big cooking projects. We did not make a big batch of tamales or dumplings this past holiday being no fun without some friends over to make a party out of it. --Then fill our freezers for the holidays. I have no issue making the dough and fillings but I tank when it comes to the filling and folding since i plan way too big of a batch. Same with fresh spring rolls and sushi.

DH still talks of high school and how much he and his brother ate being atheletes.

We ordered another local farm share box. Guaranteed eggs, cheese, mushrooms and a big local yogurt. Rest of the box is mystery but full of greens, big purple potatoes, cabbage, purple carrots and onions. Crisper drawer is stuffed.

Made salmon cakes and salads--slaw and a crispy green salad...with a creole remoulade.

-sleeve

*my . computer . died so on another.

I've been growing winter hydroponic a few years. We really like fresh spring rolls in the winter months. Pre-covid it involved a trip to HMart for fresh thai basil, garlic chives, mint, cilantro, ...gets expensive at 2-3 bucks a bunch then they do not last long. Or freeze well.

This harvest has been going on since before Thaksgiving and giving and giving. The big leaf genovese basil perished a few weeks ago bit i srated another. The mint is huge as is the parsley and cilantro. Thai basil is a hugh shrub and still going strong as long as i keep up snipping the flowers....impressive root mass.

Still learning but so clean and not expensive. The second row down and right is soil grown starts i do every year for an early outdoor covered raised bed.

Lynda, thank you!! I make bread all the time, just a matter of shaping it correctly! I also make pizza dough, so this will definitely be doable.

Tonite's meal was a homemade sub with frozen crinkle fries. I ate half the sub before I decided it was pic-worthy. It was very tasty.

Jasdip, one of my tricks, eating half the meal before you remember to take pictures, LOL. the sub looks good anyway, as does the chicken.

Neely, I'm happy to see you cooking again, I'm waiting for good cucumbers and tomatoes before making tabbouleh again, that'll be at least three or four months.

Lynda, the foccacia is easy, but it's still delicious and your boy should be proud of himself.

Sleevendog, those computer problems just mess up everything, I can never get two of them to do the same thing. I'm impressed with the root system on that basil, wow! And, of course, it's always more fun to cook when the Princesses are there to play.

I don't mind the possums, they eat a lot of ticks (or not, depending on the study) and don't seem to cause any harm. The raccoons kill the chickens and the bears make a heck of a mess and the deer will decimate the garden given one chance, but the possums don't seem to cause me any grief. Even in the garden they want the old and over ripe stuff. They are scavengers so they clean up the carcasses of other dead animals and they will hunt and kill mice. They are too small to get into my bear proofed garbage bin, although they don't pass up the suet feeder. We live together in relative peace and harmony, LOL, but I'm still not feeding it suet cakes!

Supper? It was a gigantic fail. I had an "egg bake" recipe that included artichokes, roasted red peppers, mozzarella cheese, fresh spinach, onions. The spinach rose to the top and just made an ugly layer of leaves. The rest of the thing turned olive green/gray from said spinach and the cheese sat on the bottom and made an overcooked crust. That recipe went into the trash.

Tomorrow I have some medical appointments and Friday we have an appointment to get the taxes done, both equally painful in their own way. (grin) Meals are currently under consideration depending on the time required to complete those activities.

Annie

Our possum family became destructive. They destroyed some deck herbs and tomatoes. But one early morning one had perished at the end of our driveway and another around the corner by the side of the road. Same day.

I'd take a bum meal over dr appointments and taxes any day.

Nice to have WildGulfShrimp again.

1/2 a pound of pasta is way overboard. I really should weigh out a 3rd a pound. But DH had a pasta salad for lunch and made a layered pasta bake for next nights dinner.

A successful pasta bake layered with lots of greens and three cheeses, broccolini, a few eggs, artichokes, olives, cherry tomatoes. Tasted much like a next day lasagna.

I agree these pasta bakes and fritattas can be hit or miss.

Last night we had tamales with a winter sucotash. Homemade hatch chili green salsa.

Probably make a chowder tonight with the leftovers.

Amazing and delicious looking food above there Sleeve. You really cook healthy, interesting and thoughtful meals, I take my hat off to you.

I just meant to cook up some Corona Beans to use in other recipes, but my concoction turned out to be more of a bean tomato soup. I was going to have something else for dinner, but just may have a bowl of that.

Home made pizza from frozen dough. Baked in the oven as hot as it will go which is about 260C.

Left over chorizo sauce, green olives, mozzarella, fresh basil.

We are making pizza tonight. We have two par-baked crusts from the freezer.--need to do that more often. Very similar toppings.

The only good thing that came from covid has been finding local farm shares--grass fed proteins, local vegetables....

Last weeks box had local eggs, cheese, yogurt and mushrooms. Lovely produce.

I have more vegetable choices in my crisper, and fresher, than i ever had pre-covid. It used to take a rotation of 3-4 shopping stops to get such a variety.

Burger sliders, 3oz, blue cheese, and salad, quick pickles, roasted vegetables. DH loves potato coins--crispy and creamy interior. I like the sweet potatoes--two varieties, huge purple carrots, radish, golden beet.

-sleeve

I don't measure and threw this together. Michael liked it and told me to write it down. So help me make the recipe more . . . well legible? I mean I know what I did but would anyone else be able to follow it? BTW it is Gluten Free, so that is why I used the crumbled crackers.

Stuffed Pork Chop with Black Cherry Balsamic Pan Sauce

3 - 1 1/2" to 2" thick loin pork chop with pocket sliced in but not through chop

Salt, Pepper, Garlic Powder to season

1/4 c Onion, fine chopped

2 Tbs Sweet pepper (I used a small orange pepper) chopped fine

2 packets of Schar Table Crackers crumbled (if you have bread crumbs use those -- I save the heal from loaves for this)

1 1/2 C Broth (I had beef on hand so used that but chicken would have been good too)

Pepper, Poultry Seasoning, Salt, EVOO

1/2 C Tart Black Cherry Jam (whole or chopped fruit but not Jelly as you want the bits of cherry for the sauce)

1/4 C Balsamic Vinegar

Season chops with salt, pepper and garlic powder. Set aside.

In a small bowl put in Salt, Pepper, Poultry Seasoning, onion, sweet pepper, cracker crumbs and cover with 1/2 cup of broth. I let this set for a bit to semi soak up the broth, then lightly stuff the chops. I used 1 toothpick to secure the stuffing.

Warm pan with EVOO.

Lightly brown stuffed chops in pan, turn once.

Place any extra onion and peppers in the pan and remaining broth. Place in the oven covered (I have an air fryer oven, so 325 degree F for 30 minutes did the trick) . Turn chops once halfway through the roasting time.

While the chops are in the oven, put the jam in a bowl and melt in the microwave (this doesn't take long). Add balsamic vinegar to the melted jam and stir. About 5 minutes before the roasting time is up, ladle some of the jam/vinegar mixture over the chops. Let the sauce bake for 2 minutes then flip to the other side and repeat. Remove chops from pan and stir in the remaining jam/vinegar mixture. If thin, warm on the stove to reduce to desired thickness.

I served this with mashed steamed cauliflower and steamed baby peas.

Thanks for that recipe Susan, it looks and sounds very good.

DH wanted corned beef, he didn’t come with me to see the grandchildren so missed out over there. Made the following meal for a late lunch.

Pizza is calling me now Neely. I made it fairly regularly for a while. Handy to have leftovers in the freezer. I'll have to do it again.

I got a spaghetti squash in my veggie box. No idea what to do with it. Sleeve?

I told myself to make a taco salad on Saturday to use up lettuce and cheese. Even though it was rainy, very windy and cold yesterday, I keep my promises. So that was dinner.

I always stuff them like a twice baked potato. stuffed spaghetti squash recipes

Poke all over a dozen times, then roast or micro until a bit soft. Cut in half, remove the seed cavity, then roast cut side down on a sheet pan. Cut side up fill and roast again. Seems a half would fit in your air fryer. Some like to remove the 'noodles' and use as spaghetti but we prefer the squash flavor pulling the noodles from the side with whatever filling i decide. Usually leaning toward Mediterranian/Italian.

Pizza night as planned.

Neely and Sleeve, both of your pizzas look mouth watering.

Susan, Thanks for the recipe! It sounds wonderful.

I've been cooking and snapping, but then running out of time to post, so I need to catch up on a few dishes.

Steak night is always a favorite with my boys.

This was the asian version of spicy orange braised thighs. I use less honey and more soy and add ginger and then served with sushi rice and bok choy sauteed in sesame oil.

Enchiladas suizas with tomatillos - this didn't photograph well but was really good. If it wasn't so much work, I would make this more often.

Greek night! Lamb souvlaki, tzatziki, hummus and pita

Pistachio crusted salmon

My second attempt at shrimp saganaki was much better. I used less sauce, more shrimp and more herbs. I also skipped the ouzo and used our homemade white wine and served it over brown rice.

This is the non asian version of orange chicken thighs. We braised the chicken in orange juice and made the sauce from tangerines, with more honey and less soy sauce.

We have not had steak night in months. I've been postponing the local grass fed farm share for a few months. Loving the ramen/veg bowls and lots of seafood recently. And a thinning freezer.

So i just ordered for next week. They have ofal and lots of soup bones for stock. Need to 'stock' up for the spring/summer season. I love a thin freezer but also love filling it fresh.

Crazy stuffed crisper drawer...

Note the crazy rainbow hot mess taco night.

I chopped some juniper, ginger, garlic lean sausage. Shaved salad and fresh quick pickles. I have a batch of kimchi but not much room on the plate. Side of chili crisp black beans.

Taco prep...

Stopping in and joining for my periodic attempt to become inspired and participate. I need to go through the thread more slowly, so many good looking meals. But what stood out at me were the strawberries that Annie posted. Strawberries were the basis for my "under-ripe" thread and my daughter would have approved of those!

So she had a BFD of soufflé pancakes, while I finished up a brick of gyro meat. I was eating that alone and we had finished up the pitas earlier in the week, so I looked up a recipe and made my own. So easy and good, definitely repeat that in the future!

Sleeve, I love how colorful and healthy your dishes are. I can always tell which posts are yours from the pics.

FOAS, your pita looks great. My son loves them, so we (or should I say he) makes them alot. They are one of those things that after you figure out how easy and good homemade ones are, you never go back to store bought.

Last night's dinner was lightly seared ahi tacos.

We cooked the tortillas on the clay comal and I am slowly getting better at it.

Topped them with salsa and a trio of cremas (key lime, chipotle and wasabi).

None of us liked the wasabi crema, so next time I will stick with key lime and chipotle.

I saw those pancakes on tic-tok.

Interesting crema varieties. I've been making a chipotle-creole remoulade recently.

All the flatbreads are easy to make and freeze well if time to make extra. Scallion pancakes are next on our list. I've heard the TJ's version are good.

Dumpling bowl. Spinach, chard, kale, and bok choy under the heap of radish and beets.

-sleeve

I had some broccoli languishing in the frig and quite a number of eggs, so a frittata it was.

Hot beef sandwich. Frozen peas are a must!

Everytime we have broccoli in the crisper i crave a frittata and keep small packets of ham in the freezer.

Love peas. I could eat the whole bag.

We had breakfast for dinner last night. Over easy eggs and scrapple.

Nice produce from a local farm share.

Cut chunky to give an even cooking. These get a 15 minute head start.

Added celery, garlic, fennel, radish

. If i had brussel sprouts they would go in at this point.

Cranked the broiler and made toast. If i had asparagus, i would blanch first, then add on top with the toast.

This has been one of the best local farm boxes. And the new roasting method i've been doing --cutting thick slabs so they cook evenly. Then cutting after roasting into smaller halves, quarters, coins...pretty plating exposing the true colors.

I'm finding that different sweet potato varieties need different cooking times. Still have a couple big carrots and a few larger purple sweet potatoes. That giant golden beet i just used a third of it. Rubbed the cut side with olive oil and back in the crisper for next weeks roast chicken/roasted roots.

Last week i made a wild mushroom risotto with leeks, fennel, celery.

I thought i was a bit 'wet' but it firmed up to the table.

Next day arancini balls with lots of peas. They were crispy rolled in parm and panko. First of the seasonal WestCoast artichokes.

One thing this thread does is keep me cooking meals because I want more of the sort you're posting. You all keep me inspired.

Jasdip, I love peas and I like hot beef sandwiches, but never thought to put them together like that. I think I'd like it a lot, although Elery detests gravy of any type so I'd be on my own!

FOAS, you could have all those strawberries, they tasted like nothing at all!

Sleevendog, that risotto looks really good, and I've never made arancini, I should try that.

Lynda, I made some fish tacos with leftover baked cod and those blue corn tortillas. The tortillas were relatively quick, after I "nixmatalized" the corn, which took about 9 hours, LOL.

We also cut some into pieces and made tortilla chips:

Another night we had home canned sauerkraut with chicken Italian sausage and steamed broccoli:

Elery and I shared a home grown Porterhouse steak, nice and rare, and we used the leftovers on steak salad:

And with that, I think I'm caught up, at least with the meals I took pictures of.

Annie

I’m way behind. Your hot sandwich looks good Jasdip.

Short ribs below

DH made a vegetarian stew with chick peas and chilli. A fresh white roll was good as well

Pozole Rojo

Jiaozi Bowl. A locally made Chinese dumpling. Pronounced Gee-Owl-Zee or Gee-owZ

Ramen eggs/avocado in a white miso/dashi broth

Two most colourful and yummy looking meals above.

Homemade samosas squares.... forgot to cut pastry into triangles...and oven baked. I brush the shortcrust pastry with butter and they turn out OK. Better than frying them we think. Traditional potato, peas, onion and spices filling. Also spicey cumin meatballs.

Yoghurt for a sauce.

Here we are at 100. That went quite quickly.

I was making spaghetti and little meat balls (again ! ) and DH said he didn’t want much, so I served it in our dessert bowls... just right... Goldilocks would approve. .... you can tell I’ve been spending time with the grandies.

I'm making a similar pasta tonight. But with some shrimp on top for a 'surf-n-turf'.

Have not had samosas for a few years. We used to get take-out with some other goodies. Should put that on my try-at-home list.