What's for dinner?

We got some on sale and we both liked them. This week I made Easy Red Lentil soup. It had cumin and cayenne pepper so was quite spicy and warm. Another soup to add to the rotation.

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Originally Posted by sweetana3

We got some on sale and we both liked them. This week I made Easy Red Lentil soup. It had cumin and cayenne pepper so was quite spicy and warm. Another soup to add to the rotation.

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I am not a cook, but I really love making soup, and I'm pretty good at it, if I do say so myself. Today we're on Day 3 of a locally-sourced, grass-fed roast: day 1, regular meat and potatoes; day 2, "stew"; and day 3, barley, mushroom, beef soup.

I feel good about myself because DH is a great cook, but I definitely know more than he does about soup.

Catherine’s mention of roast remind me that earlier this week I put a pork shoulder roast in the oven. I’m trying to use up things in our freezer so we will have fewer things to move. It was a little overdone, reminding me of my mothers Sunday roasts that were always overdone which reminds me why I never put roasts in the oven. When I cook hunks of meat it’s usually in the slow cooker.

My brother and I laugh about our mothers Sunday roast and how nearly inedible they were.

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Originally Posted by iris lilies

Catherine’s mention of roast remind me that earlier this week I put a pork shoulder roast in the oven. I’m trying to use up things in our freezer so we will have fewer things to move. It was a little overdone, reminding me of my mothers Sunday roasts that were always overdone which reminds me why I never put roasts in the oven. When I cook hunks of meat it’s usually in the slow cooker.

My brother and I laugh about our mothers Sunday roast and how nearly inedible they were.

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I can't remember if your mother has English/Scottish/Irish ancestry but my MIL also cooked the heck out of her roasts. When she would order steaks in restaurants and they asked her how she'd like it she always said "cremated."

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Originally Posted by Rogar

After a handful of failures, I found this and follow the instructions closely. I add sesame seeds to the mix, too. I have her hardcover cookbook and it's my favorite. I sometimes make scrambled tofu with a few spices, salsa, and/or vegetables for breakfast. Tofu "egg salad" is still in the experimental stage, but working on it.

https://cookieandkate.com/how-to-mak...py-baked-tofu/

One nice thing about it is that roasted vegetables can be baked at the same time and temperature, as long as they are turned half-way through.

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I tried it tonight. I like it. Thanks.

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Originally Posted by catherine

I can't remember if your mother has English/Scottish/Irish ancestry but my MIL also cooked the heck out of her roasts. When she would order steaks in restaurants and they asked her how she'd like it she always said "cremated."

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That's me! I like my meats "very" well-done! LOL.

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Originally Posted by iris lilies

Last week I bought butternut squash “noodles “in the vegetable aisle that are ridiculously expensive. I sautéed them with onions and a couple of vegetables including kale and splashed with balsamic reduction. Really good. Like them so much that I bought two packages this week.

Looks like we are all on a butternut squash kick!

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A tabletop spiralizer is easy to use and may be a good investment for you???

Chicken kabobs yesterday and made twice baked potatoes that will be topped today with bbqed pulled pork and steamed fresh green beans on the side.

Received a gift card to a favorite Korean restaurant so the entire family is finally able to get together tonight and go! I'm being "mom excited" just to have everyone together.

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Originally Posted by frugal-one

A tabletop spiralizer is easy to use and may be a good investment for you???

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No but thanks. I’m will pay for somebody else to do that work.