Breakfast with re-purposed pumpkin pie. Main ingredients: milk, rolled oats, maple syrup, vanilla, and chopped up pumpkin pie. A bit of baking powder along with some fresh grated nutmeg. (I broke off the edge/crust and made streusel for a topping) Baked it , rested it, then ate it…topped with heavy cream. Brad

Pizza night at my son’s home in Minnesota!!! He made Detroit style and his famous thin New York cheese pizza. His NY crust is simply amazing done on a 5/8” steel plate in the oven at 525 degrees. Pizza perfection!!!
Slammer!!!

Pizza...
The Universal food.. :0]

Pot roast...

Chicken Soup in 30 min to 2 hours:

Last two nights, chicken soup. Night one, just "old-fashion" Granny's Chicken soup. Nothing simpler, nothing better! (You can even leave the chicken out) 1 onion chopped, 2-3 carrots chopped, 2-3 celery stocks chopped + leaves if you have em, 5-6 cups of chicken broth-canned, boxed, or from bullion cubes or powder, 2-3 garlic cloves minced. Chopped chicken breast-or whatever. A pinch or sprig of thyme-for more flavor. (Don't even need the chicken, and settle for vegetable soup)
Saute' carrots, celery and onion until softening. Add the garlic and stir in for about a minute.
Add broth (and thyme) and bring to a boil, then reduce heat to barely a simmer. *very slow simmer for that low and slow-about 1.5-2 hours, or just keep a bit more heat and toss in chicken chunks for about 20-30 minutes. (may also toss in chopped potatoes, now, as well.)

Night two: built up some more vegetable soup. added the leftover chicken soup and about 2.5 cups of broth, brought to a boil and added a big handful of "soup" noodles. (And secretly, I tossed in about 1.5 tspn of Vegeta at the end. Don't tell Marilyn!)

brad

Sounds kinda like the final solution to Costco chicken around here.

Meatloaf....

Tada..! :0)

Going real simple tonight.Salad and hummus with green salsa and wheat thins.
Decaf green tea and Pepperidge farm cookie or two for the Celtics game at 7:30.

Steak night here - for two of us….veggie daughter had her quorn bake thing. Potato wedges a,d lot of roasted veggies -job’s a good’un

Son-in-law owned a restaurant.
Couldn't survive the lack of business during COVID.
Sold it.
New owners are charging $15 for a dang BURGER.

My brother is coming to visit, and is taking us to dinner.
So, I'm choosing THAT place.
Want to see what it looks like, under new ownership, and don't mind having HIM buy ME a $15 burger.

Venison hamburger.
My old friend that I let hunt on my land every year just dropped off a package of burger and a venison loin.
I'm saving the loin for Scrabble /dinner night over on the Ridge Road.

quote:

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Originally posted by rinemb

Chicken Soup in 30 min to 2 hours:

Last two nights, chicken soup. Night one, just "old-fashion" Granny's Chicken soup. Nothing simpler, nothing better! (You can even leave the chicken out) 1 onion chopped, 2-3 carrots chopped, 2-3 celery stocks chopped + leaves if you have em, 5-6 cups of chicken broth-canned, boxed, or from bullion cubes or powder, 2-3 garlic cloves minced. Chopped chicken breast-or whatever. A pinch or sprig of thyme-for more flavor. (Don't even need the chicken, and settle for vegetable soup)
Saute' carrots, celery and onion until softening. Add the garlic and stir in for about a minute.
Add broth (and thyme) and bring to a boil, then reduce heat to barely a simmer. *very slow simmer for that low and slow-about 1.5-2 hours, or just keep a bit more heat and toss in chicken chunks for about 20-30 minutes. (may also toss in chopped potatoes, now, as well.)

Night two: built up some more vegetable soup. added the leftover chicken soup and about 2.5 cups of broth, brought to a boil and added a big handful of "soup" noodles. (And secretly, I tossed in about 1.5 tspn of Vegeta at the end. Don't tell Marilyn!)

brad

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Night three:  the noodles sucked up so much broth overnight, we simply added a couple of more cups of chicken broth, and finished it off!  Brad

quote:

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Originally posted by rinemb

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Night three:  the noodles sucked up so much broth overnight, we simply added a couple of more cups of chicken broth, and finished it off!  Brad

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Ex-pro tip: NEVER cook your noodles in the same broth or gravy in which they'll be served.* Cook separately, drain, rinse cool, and then add them to the finished product for service, bringing them just up to heat.

Otherwise, they'll turn the leftovers to glue.

*one could argue dumplings and slickers are an exception to this rule

Skip, that is great advice…however, I must argue, our German soup noodles, boutique/handmade made in these parts, even though the “soup” noodles are very fine, they do not turn to mush, nor get pasty. While they soaked up more liquid overnight. They remain noodles, not sticky, not gooey. My wife’s mother and grandmother from Saarland made noodles and spaetzle, well. As did the entire German/Austrian/Russian settlers of Ellis Co, Ks.
I am not sure why it works. That said, I agree with your advice with grocery store noodles. In Marilyn’s family, “soup” noodles are fine. About 1/16th inch across dry, a bit bigger cooked. Brad

While I put the lights on our Christmas tree, Marilyn made Jacques Pepin's mother's favorite chicken dish. Boneless, skinless thighs, browned, then cooked and served with a light cream sauce-not too thin, not too thick. She also cooked fresh green beans with some of our still green garden tarragon. I always do the rice, whoppee! Paired with a French Chardonnay. (except for the wine, this dinner maybe has 6-8 dollars in it) Even the wine from spirits store is half to a third of the price at a restaurant.
Brad

Two Buck Chuck Chardonnay is up to a mere four bucks @ Trader Joe's.

A nice thick bone-in sirloin, saffron rice, and leftover fried mashed potatoes and peas.

And 2 more:

Al, those pics made me hungry. Brad

A few days ago, I was going through my old cook books looking for a soup I made years ago.  As I opened one book, a folded recipe fell out.  It was a hit soup recipe an old foodie and friend (may he RIP).  gave me so long ago. I never made it.  Last night, my wife did!   Sausage and Artichoke Soup.  We topped with grated parmisson and served a French baguette and Fr butter.  I had seconds of both.  
Brad

Merican Chop Suey...

Hotdogs n Beans...
Caws Liz did marinara canning..today..

Future dinner pics... ;0)
:0)

Beanee-Weinee…

One of my preferred meals!

quote:

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Originally posted by STUD figmo Al

Hotdogs n Beans...
Caws Liz did marinara canning..today..

Future dinner pics... ;0)
:0)

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Is that enough to last the winter?   It has to be good...unless its loaded with "heat".  Brad