[RiversideLen]

Joan, I'm wishing you a speedy and complete recovery.

For me, a proper soup is simply a vehicle for lots of veggies and noodles.  🙂

I haven't been there in a long time but on the mezzanine level of Water Tower Place (Chicago) they had a food court.  When you entered you were given a card (like a credit card)  and there were about a dozen or so food stations, each one different.  For example, an Asian style stir fry station, pasta station, burger and fries etc etc.  You would place your order and they would fix the food for you and take your card and swipe it.  You paid at the cashier when you left the place.  There was a common seating area but a couple of them also had their own seating.  Anyway, one of the stations was soup, they would have 4 different soups everyday and they were all different from day to day.  You could get unlimited or just a bowl.  I used to love going there and getting the unlimited soup for lunch, usually have 2 and 1/2 bowls.  Those soups were great.

Yesterday I roasted a small eye of round and had a sandwich and soup.  Tonight I'm having the same thing except I'm using chicken broth from a box but the same veggie line up (kale, carrot and celery).

 

[RiversideLen]

What is "leftover pie"? Do you have a recipe for that? I've never seen it. 🙂

[RiversideLen]

When I make pumpkin pie, I season it only with cinnamon and vanilla extract.  The flavor is perfect.  There is something in traditional pumpkin pie spice that does not go well with pumpkin.

Yesterday for dinner I made a small pizza with spinach and red bell pepper.  I took a container of turkey stock from the freezer and made soup to go with the pizza.  For the soup I included a little turkey meat (from the freezer), some celery, carrot and chopped kale. The soup came out great.

Unfortunately, it was a single serving.

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[RiversideLen]

Happy Birthday to your husband, Chocomouse!

Italiancook, my fav oatmeal cookie is also the Quaker Oats vanishing recipe. However, I found this recipe on the Martha Stewart site, https://www.marthastewart.com/315977/healthy-oatmeal-cookies which uses part whole wheat and oil, no butter.  I've made it a few times and it's decent is you are looking to cut down on butter.

On Sunday I made a batch of my usual semolina/rye/wheat rolls dough and let it do an overnight rise in the fridge.  Yesterday I baked 6 rolls and held out enough dough to make a pizza for dinner (2 rolls worth of dough).

[RiversideLen]

I pulled out some turkey from the freezer, had it with gravy, tiny roasted potatoes and spinach.

[RiversideLen]

Happy and safe 2022 to everybody!

[RiversideLen]

I took some turkey bones from the freezer and made a small batch of stock. I used some of it for gravy and the rest is portioned and in the freezer.

Tonight I had the last of my leftover ham, mashed potato and gravy, broccoli and carrots. The gravy came out very tasty.

[RiversideLen]

I did my Christmas dinner on Sunday. I made a boneless spiral sliced ham, mashed potato, asparagus and cranberry sauce. Everything was good. Tonight will be leftovers with a baked sweet potato.

[RiversideLen]

Mike, your entire menu sounds great!

[RiversideLen]

On Wednesday I got a beautiful tied pork loin roast from Whole Foods. So that was dinner and lunch for several days.

[RiversideLen]

I did some baking this week. First, I made Stollen. Then I made oatmeal raisin with mini chocolate chip cookies. Finally I made Pfeffernusse. I have never made pfeffernusse before and don't think I have ever had one either. I used a mashup of 2 recipes. I used the spice blend from Martha Stewart because I had all those on hand. I used the dough recipe and method from Chef John from Food Wishes (he's on Youtube). His recipe does not use any butter but calls for 2 tablespoons of heavy cream or milk. I used half and half. My dough came out hard and dry so I gave it a good splash of additional half and half. Then the dough looked right and was workable. I used the Chef John glaze (lemon juice and powdered sugar) and enrobed the cookies with it.

I'm not sure about them as I have nothing to compare them to. The texture is more bread like than cookie like but they are OK. If I make them again I might use the Martha Stewart recipe which calls for 1 stick of butter.

[RiversideLen]

Merry Christmas everyone!

[RiversideLen]

I roasted a salmon filet in a cast iron skillet, had it with mashed potato and asparagus. Have enough left for tomorrows lunch.

[RiversideLen]

I made Stollen from Peter Reinhart's Baker's Apprentice book. For the dried fruit I used 2 cups of KAF fruitcake blend and soaked it in 3 ounces of rum for a day. The recipe calls for 4 ounces of rum or brandy but I have found the 3 ounces is the right amount. I subbed walnut oil for the butter. It's going to be a day or two before I slice into it but am looking forward to it.

[RiversideLen]

On Sunday I made some baked boneless chicken breasts. I marinated them in hot sauce infused buttermilk for about an hour and then coated them in a seasoned flour mixture. They came out real tender. Tonight, I used one to make chicken tostadas. I took tortillas and brushed them with a little oil and then baked them at 350 for 10 minutes on each side. Those came out really good. Then I topped them with refried beans, sliced chicken, cheese and then popped them in a 400 degree oven on convection mode.

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