Butter chicken and rice.

Split Pea Soup and pumpernickel bagels

I made jambalaya yesterday with shrimp, sausage, peppers, and asparagus. In addition to bell pepper, I used a couple of jalapeños from the patio that I have been growing.

If it were colder, I would have made crab asparagus soup, as I have a large can of crab meat in the refrigerator, but I want to use that to made deviled crab and crab asparagus crêpes. I bought asparagus and some premade crêpes at the Grocery Outlet store. I've never used factory crêpes before, and so I will have to see how they turn out. They are not hard to make, but it takes a long time to make them.

Tortilla soup

I started a cassoulet yesterday. https://leitesculinaria.com/5323/recipes-cassoulet-white-beans-sausage-duck.html#wprm-recipe-container-394201 I have never made this recipe before so I’ll have to let you know later if it is good. What I can let you know now is it takes for-stinking-ever to get it assembled.

Instead of duck confit, I am using smoked, wild turkey leg confit that a hunter friend made. We were supposed to have it for supper last night, but I came back from skiing with a horrible cold. I got everything assembled but then I took to my bed. DD chose to wait for me to feel better today rather than finish it up herself.

It is complete but for the bread crumb topping. I’ll add that this evening before we cook it. DD or DSIL is going to have to put it in the oven. It weighs a ton, starting with a 7 lb enameled cast iron dutch oven!

mayocoba beans

Lucille, me too! Rancho Gordo, to be exact, soaking on the counter as we speak. First time I've tried them, although I'm a big fan of their cranberry beans.

I'm going to make bean soup. Your ham hock sounds good, but I need to come up with a vegan soup for a large group with various food requirements. I think lots of veggies will be involved. What else are you putting in yours?

Pork chops to be put in the oven later today for tonight’s supper, along with leftover apple crumble and ice cream.

A low of 29°?? All a matter of perspective, I guess. Our low tonight is expected to be -6° (farenheit).

DH stayed home today so I made us scrambled eggs this morning. I sautéed sun-dried tomatoes (the jarred in oil ones), fresh spinach, minced garlic, and fresh mushrooms in olive oil, then added it to the eggs as I cooked them. We had toast with fig jam, too.

For dinner tonight, I’m making taco soup. I have some ground turkey and am going to use that instead of beef. I never have before, so we’ll see how it goes.

I’m in D/FW and our real feel is -4 right now (was -7 when I woke up). It’s lightly snowing.

What else are you putting in yours?

Just onion, garlic, and chile de arbol, 4 pods. The ham hocks were pretty meaty, enough so no further ingredients seemed to be called for.

A low of 29°?? All a matter of perspective, I guess. Our low tonight is expected to be -6° (farenheit).

While I am very glad not to be in such freezing weather, and am happy with the 29, I hate Texas weather when we have days of 107.

Jilly, I just made taco soup!👍🏻

Our temps where we are in SoCal are in the low 70’s, but mornings and nights are cold (at least for us!). Thinking of stroganoff for tonight. I like to add a bit of horseradish and Dijon mustard with the sour cream. Tasty!

Our recent cold spell broke and it is now pretty typical weather here for February - wet but above freezing. I'm also thinking about stroganoff, one of my faves. I even enjoy the leftovers, which is not always the case :-))

I'm so happy to be where it's warmer, but it's cold for us with the current morning temperature of 57º F.

Reminds me I have leftover chili in the freezer, so I can defrost that and have it for lunch. So cold to have a salad.

Chicken corn chowder and I will probably make a pan of cornbread.

Jilly, I made taco soup last week. Yummy! I don't often cook breakfast as the Mr. likes to eat early and I eat late (I usually don't eat lunch), but this morning it was eggs, sausage and biscuits. I'm happy the cold weather is slowing things down a bit.

Another vote for Rancho Gordo beans!

DH helped me clean the living room and one hallway carpet yesterday. I don't know why I don't drag that machine out more often with as well as it works. Carpet is off white and it had become very 'off'.

While we worked, I had a turkey breast cooking. Mashed potatoes and gravy, frozen peas, fresh sliced apples. Tonight I think hot turkey and gravy on biscuits with the leftovers. I'll figure out a side or two later but I'm sure it will include apples again. DH discovered the little Rockit apples, neither one of us have tired of them and he cores and slices a few every night of the week 😊(they are small)

I had some church committees to attend this morning and I went by the club afterwards for lunch. While I was there I ordered and then took home what DH and I will have for dinner. So, no cooking for me today 😎

Black beans and rice. We grew the black beans several years ago, so they will take extra long to cook.

I'm a slacker on Wednesdays when we go to the trail, pick up our library books, and get great Chinese takeout. But on Sunday I had my daughter's b-day dinner which was simple but delicious. Traders spinach artichoke dip with their stollen crisps. Roast chicken, tiny red potatoes and roasted carrots, Traders French style green beans and their great Baguettes. For dessert the best cake I ever made... chocolate with milk chocolate icing and a choice of ice creams.

It's 9F, noon. I made guacamole & put it on egg sandwiches instead of butter for lunch. Interesting. 🙃 For dinner, we have a frozen Supreme pizza.🍕

Beef stew with carrots and potatoes.

LOL Jilly, I also had scrambled eggs today with oil-packed sun dried tomatoes, and fig jam on toast. I used pesto olive oil for the eggs and added some cheese. I used some spreadable brie cheese on the toast together with the jam. It was all delicious!

Tonight will be vegetarian lasagna that I made yesterday, together with perhaps leftover Greek salad or roasted medley of fennel, red onion and apple.

Stacey brie and fig is so good! I love veggie lasagna, too, now I want that. :)

We had about a half inch of snow this morning and it hovered around 30-32 degrees today. Wind picked up mid day and it is supposed to be in the teens tomorrow with single digit wind chill. Tonight was spaghetti with homemade vegetarian sauce (basically San Marzano tomatoes and spices) and a caesar salad.

It's cold here in Chicago, but it's supposed to be. For dinner, I made a simple roasted salmon and NYT Melissa Clark's roasted cauliflower and arugula salad. I've been wanting to make it for a while. There are a few changes I'd make next time, but overall, it was good.

Simple low fat pot roast with onions, potatoes and carrots. Minneola orange. Water.

petalique, that sounds interesting

I'm leaving this afternoon to a spa for a long weekend with my DDs. Already looked at the dinner menu, yikes.

Cooked this Winter Sweet Kabocha squash yesterday and it was the best tasting squash we’ve ever had...very sweet and tasty. Bought at a farmers market last fall and needed to cure until at least mid-January.

tj

Petsl that looks delish!

Mtn, how did you find a spa that serves red neat??

Spa and hotel …

Is yikes good or bad? Sounds good to me???? I like pot roast, garlic toast and bone marrow, I probably would not have put the garlic toast with the beef roast, that sounds more Italian to me???

I gave up red meat many decades ago. The mention of pot roast made me laugh because apparently my son beat me . Many years later when someone mentioned pot roast which I rarely served, he said he never had a bite but fed it all to the dog under the table . I must have not prepared it well because to this day the very words pot roast makes him gag.

I must have not prepared it well

Nonsense. The dog loved it. Some people just don't care for red meat.

Was that 48 the price of one serving of pot roast? Wow, I could serve it to 10 or more for that, even when being adventurous and adding a splash of wine and a couple of cups of pearl onions near end of cooking time. I use chuck, and will frequently buy the two pack of the roasts at Costco. (I freeze one, rarely have pot roast on my menu for guests but I have done it 😊)

That reminded me. My FIL used to cook a pork roast and a turkey hind quarter together in the same pan pot roast style. Low and slow oven, all day. By the time he had the food on the table the flavors were so combined you couldn't tell which you were eating.....

But he'd spent the day in his garden while dinner cooked itself and was quite happy.

Today it's headed for 66. The front door and windows are open. I just had WF sushi for lunch. My appetite and yearnings shift with the weather.

About 74 for us today. Grilling pork tenderloin to serve with this tasty sauce. I’ve also made the sauce with peach jam.

1/2 cup plum jam
1 1/2 T. red wine vinegar
2 T. soy sauce
1/2 tsp. dry mustard
1/8 tsp. ground allspice

Combine ingredients and bring to boil. Reduce heat and cook for 2 minutes. Brush some plum sauce over pork during last 10 minutes of cooking. Serve remainder of sauce at the table.

I’m making a smal pork loin roast with gravy and mashed potatoes and steamed carrots.

Very basic.

I am also making a chocolate pudding cake, like the ones I used to buy in a package from Monarch but I don’t think they sell them any more. The kind you pour boiling water over the batter but don’t stir in. It makes its own sauce. So I’m going to make one from scratch….looks easy. I was on holidays recently and one of the desserts was a hot lava cake (?) that reminded me of it and was so good.

Roxsol, I love the magic of cake batter and boiling water trading places and becoming cake on the top and pudding on the bottom.

Also, I think mashed potatoes with good gravy has to be the #1 comfort food of all time.

“ I love the magic of cake batter and boiling water trading places“

So do I, Bunny!

😃 Or saucery.