liamsaunt

No, the sauerkraut was warm. The chickpeas were tossed with olive oil and baked at 350 for about an hour, then tossed with spices and salt. No, this was a warm bowl of food, other than the avocado of course! The cookbook is divided into salads, grain/bean bowls, noodle bowls and then soups. Most things are warm.

Vegan Buddha bowl from the new America's Test Kitchen cookbook Bowls. It's cauliflower rice tossed with spinach and seasoned with red pepper flakes, garlic, and turmeric, topped with roasted sweet potatoes, avocado, Indian-spiced crispy chickpeas, sauerkraut, and a creamy roasted red pepper-raw cashew-tahini dressing. It sounded like such a weird combination that I just had to try it. It was actually delicious and very satisfying.

Frog and toad in the hole from Melissa Clark's cookbook Dinner: Changing the Game. There is a layer of breakfast sausage sautéed with scallions under the bread. Tasty, but rich. Half of this would have been sufficient.

Citrusy chicken rested on herbs from Alison Roman's new cookbook Nothing Fancy. I used lime juice. The chicken had a great, bright flavor. Served with her recipe for lemony steamed broccoli and some Southern-style (aka not sweet) cornbread.

My brother gave me a sous vide for Christmas andI have used it once: to pasteurize eggs for a salad dressing. I cook my meat (that I don't eat) your way 🙂 So tonight, for the first time that I can recall, my husband and I were alone for dinner on Saturday night. I usually do not take pictures on weekends because I normally have anywhere from 6-12 people here eating and everyone has stuff they will or will not eat. I admit I am part of the problem. I will not eat most meat. But tonight, it was just me and hubby. And we still could not agree! So, choose your dinner! Waygu flat iron steak with fries and marinated tomato salad Or, blackened shrimp with remoulade and same sides

butter basted eggs with bacon and an english muffin

Rigatoni with chicken sausage, tomatoes, peppers, and onions

Smoked salmon on Dave's Killer Bread

crab burger

breakfast burritos filled with eggs and the leftovers from last night's taco dinner

Old school style turkey tacos, rice and beans. I have not eaten a crunchy taco shell since middle school.

Here is mine. The vanilla has been in there for six years. The rum was a golden rum originally, and acquired in 2004. We used to stay at this resort every year and they put a free bottle of rum in the room. Unfortunately husband cannot drink rum, but we still brought the bottles home with us. Eventually they figured out that husband could not drink rum and started gifting us champagne instead, which was much appreciated. The resort was destroyed in Hurricane Irma. I have enough rum from them to make vanilla for the rest of my life! My niece uses this bottle every year to make the Christmas cookies. When it gets low enough I will start another bottle.

Matar paneer, chicken tikka curry with yogurt-mint raita, naan and maharajah rice. I made the paneer in the morning and got the chicken into the marinade, then my sister came over and finished preparing dinner for us while my husband and I travelled to the hospital my father in law is at to attend the final directives family meeting with his medical team. I was glad to have this warm and spicy dinner waiting when we got home.

I am sorry to hear that you were ill. I have had norovirus and it is just awful. I would definitely throw those wellingtons away.

Shrimp scampi style on linguini and garlic knots. There was also a Caesar salad

It is a Thomas brand "sandwich size" English muffin.

Egg and bacon sandwich with carmelized onion-garlic jam

It snowed here last night so I made soup for supper. Two kinds, because of course no one can agree on what ingredients they like 🙄 Creamy chicken, mushroom, and mini gnocchi Pumpkin and apple with bacon-pumpkin seed granola Both recipes from the Half Baked Harvest cookbooks

I baked up some Cuban bread from the latest issue of Cook's Country magazine And used it to make swordfish banh mis

More recipes from Half Baked Harvest. Vegetable stuffed potstickers (I used cabbage, shiitake mushrooms, broccoli and carrots) with spicy sesame dipping sauce. My shaping skills could use some work. Garlic butter ramen with greens and egg. I doubled the greens because I had a bunch of collards in the fridge to use up

Poached egg with aleppo pepper on Dave's Killer Bread 28 grain thin sliced loaf and a glass of green vegetable juice I made in my Vitamix. It has spinach, carrot, cucumber, avocado, tomato, garlic, cayenne pepper and a blood orange. I liked it better today than yesterday. Yesterday the raw garlic was pretty harsh but it was nice and mellow today.

Shelby I am glad you are feeling better. I had the flu about 20 years ago and truly thought I was going to die. I am first in line for the flu shot every year now. Last night we had portobello mushroom, poblano pepper, bell pepper, onion and provolone "cheesesteaks"

Thai style vegetable curry with coconut milk and crispy chickpeas. Veggies were broccoli, peppers and carrots, plus a mango and pomegranate seed garnish. Quite nice and a decent level of heat. Recipe from the Half Baked Harvest cookbook. I guess Half Baked Harvest is a food blog. I have never read the blog, but I like the cookbook. Most of the things I am making this week are coming from it.

Pizza. I tried a new dough recipe which was not as cooperative as my usual, so ended up with some weird shapes. Butternut squash, apple butter, prosciutto, carmelized onions, sage, thyme and cheese standard margharita

My commercial freezer finally died. Well, not completely, it was at a perfect refrigerator temp, but that is of no use to me. The prior (And original) owners of my home installed the freezer in the basement before construction was finished, and it is too large to remove without cutting it in half. So now it sits in my boiler room with the door off (which is fine because we updated the heat system from a big honking scary boiler to a small high efficiency unit so thare’s a ton of space in there). Here are pictures of my new freezer’s contents: Not too bad. The top shelf is a vast quantity of soft pretzels that my husband ordered from a local bakery. I need to make more stock.