blue_dolphin

Roasted poblano cream soup from More Mexican Everyday. Garnished with roasted corn, red bell pepper and crema: Along side is a piece of TJ's whole wheat flatbread smeared with green chile adobo, sprinkled with queso fresco and toasted.

@Saren salma, would it be possible for you to post some photographs of the ingredients you use and the cooking process and finished dish? I'd love to see a little tutorial like that sometime.

I know! The only time I get a wine slushy is when I put a bottle in the freezer for a quick chill and leave it a bit too long ! Today's breakfast: I scrambled an egg into some leftover chipotle rice and veg:

Chipotle rice with shrimp from More Mexican Everyday. I planned to saute the summer squash, sugar snap peas and red peppers as a side dish but the rice was salty to my taste so I tossed them in to steam as the rice finished cooking and mixed everything together. I didn't like the cooking directions for this recipe which would have had the shrimp cooking in with the rice for 25 + minutes. It also used 2 tablespoons of oil and 1 to 1.5 t of salt for one cup of rice, both of which I thought were on the high side and I failed to find any direction as to when the rice was to be added to the cooker. But cooking the rice with the garlic, chipotles and a bit of oil was a super easy way infuse the rice with a ton of flavor. I will certainly riff on that part of the recipe again.

I'm in LOVE with that flavor combination !

Here's the last of the Creamy Zucchini, Corn and Roasted Poblanos from More Mexican Everyday (posted above under an egg and on the dinner thread with roasted chicken). I warmed a TJ's whole wheat flatbread, smeared it with green chile adobo, added the leftovers, topped it with queso fresco, heated again to melt the cheese and served with a cara cara orange.

That looks great! I'd been waiting with bated breath to learn how the salmon and pecans were going to work out - looks like they got along splendidly!

I also cook my bacon in the oven but who can resist that name? The Bacon Nation Bacon Master - gotta love it!

I ate a vegetarian diet (with the exception of an annual Dodger dog or 2) for 20+ years and still don't eat meat all that often so meatless Fridays aren't really an issue. I like to make a simple vegetable soup for Lenten Friday suppers. I think I've made the super simple Gordon Ramsay broccoli soup with every cruciferous vegetable and some others and used to refer to it as "Purée of CSA Box." Almost all of them were simple, warming and delicious and if not well, it's Lent so I'd just offer it up! My mother always told us that if you're Irish, then St. Patrick's Day isn't part of Lent

The Creamy Zucchini, Corn and Roasted Poblanos from More Mexican Everyday, topped with a bit of queso fresco and served with a Cuisi-oven steam-roasted chicken thigh:

Sticking with the theme of an egg over leftovers. Last night, I made the Creamy Zucchini, Corn and Roasted Poblanos from More Mexican Everyday and served it with a roasted chicken thigh. For today's breakfast, I put a poached egg on top: So in the case of this particular dish, I can state with certainty that the chicken came before the egg ! Sorry about that. I couldn't resist.

If by "freezer" they are referring to a free-standing unit, then I'm surprised by the 2000 figure of 94% ownership and if they include the icebox in the fridge, I'm surprised that only 15% had them in 1974. One way or the other, that stat surprises me.

This 1974 figure surprises me: "According to the survey, just 15% of households owned a freezer in 1974. By 2000 that figure stood at 94%." I recall the '60s era freezers of my early childhood in the US were of the tiny "ice cube compartment" variety but think it was pretty standard to have one by then. But how interesting to have so much historical information from these surveys to analyze! I keep thinking of different queries I'd like to run on these data.

No bacon for me. Or any cured pig bits that might substitute. I don't eat that much meat but had gotten rather fond of adding a little bacon here and there. The other night, I really wanted some pasta carbonara but all in all, this is not as hard as giving up wine, which I've done for the last few Lents. Also trying to cook from my pantry/freezer and shop as intentionally as possible.

Wow - that first photo is right out of The Attack of the Killer Prawns! Luckily, you have the cleaver for self-defense and a phone at the ready to summon the emergency squad if need be! Amazing! A much more sedate rainy night supper here. Soup and grilled cheese:

I know - doesn't that look good! It's even raining here so maybe tomato soup and grilled cheese for supper?

OK. Had to give this a try. I used some homemade melon liqueur I made last summer. Basically vodka infused with Saticoy melon. The melon was super sweet so I didn't sweeten it further and the product is amazingly aromatic, as was my drink. Tart and refreshing.

You are correct. I think they are at their very best at this stage when the skin is mostly yellow with just a blush of green remaining, the flesh is still pale green and they are bursting with juice. Is "blush of green" an oxymoron? I dunno. But at that stage, they are more juicy but still lime-y. When the skin gets all the way yellow, and the flesh starts to fade towards yellow, they become less tart and lime-y. At some point after they get really yellow, some of the pith that runs down the center can start to turn brown and they aren't as good with some bitterness creeping in. That's all my 2 cents - I have one lime tree and am no expert!

My first thought is, "You show-off ," second is "Wow, would I ever love to eat that dish - every last bite!" So gorgeous and thanks for sharing!

@Anna N, your spicy peanut sauce and today's hot weather made me want some cold noodles with spicy peanut sauce but I'm apparently out of the Chinese noodles I like for that dish. So a made a spicy peanut slaw with a "Cruciferous Crunch" mix (kale, brussels sprouts, broccoli, green and red cabbage) from Trader Joe's to accompany one of their frozen crab cakes and some raw baby carrots: The curious colored citrus is a lime that's been hanging on my tree long enough to turn almost yellow - just enough green left to look neon!

That sounds very interesting, @lindag! I love the combination of sausage, potato and kale but usually make it in a clear broth soup (less potato than this recipe and with dried beans) rather than including any milk so this is a very different spin on it. Do report back back after you make it.

So, here we have um, grilled chocolate and chile sandwiches. Really. I got the idea from a Food52 piece on repurposing leftover Valentine's chocolate. My leftovers were even older - a Valrhona advent calendar that I received but forgot about a few days into the season and apparently left where it got hit with a spot of afternoon sun . I added a smear of the sweet-sour chipotle salsa negra from More Mexican Everyday to one sandwich and some red pepper and ancho chile jam to the other. Cara cara orange to go with. We went from this: To this: I'd say that's a good use of leftovers!

That looks just beautiful! Do you follow the tradition of tossing it up in the air?

Egg Poached with Ancho Chile, Kale, Potatoes and Fresh Cheese from More Mexican Everyday. The potatoes and kale are nicely flavored from cooking in the the mix of red chile adobo sauce (one of "Four Secret Weapons" Bayless recommends keeping on hand) and chicken broth. Not sure it did a whole heck of a lot for the egg other than turning the white brown but it was fun to try a little something different and the flavors are quite rich for something that comes together so quickly. Not the best looking picture here. I cut the recipe down by 1/4 to make a single serving so I could cook and eat from the same dish, which ends up looking very messy in the picture and while I tried to angle the dish in the sunlight, it's still hard to see the potatoes and kale in the dark sauce. Edited to add that the recipe calls for bacon and I omitted it.

Looks like Pouteria sapota or mamey sapote.