Hey, Jellies, how about a food thread? (Please see details)

Coconut ginger chicken soup sounds good. Sounds very flavorful!

When it gets cold, my daughter usually requests chili. I don’t use a recipe, I just throw things in the crock pot (aka slow cooker) and let it cook up for a few hours. I use ground beef, a few kinds of beans, some peppers and onions, etc. and just cook away. Another thing I used to make is chicken soup, just plain ole chicken soup, but my daughter hasn’t been too interested in it the past few years so I end up with a lot of it and I’m the only one eating it.

I’m a “throw stuff in the pot” cook, too. I am all about the “that sounds like it might work” school of culinary arts. :-)

Throw it in, cook it, taste it, adjust it as needed. :)

Meatloaf with eggs and oats, going in oven in an hour .

Just finished eating lasagna, my mom taught me how when I was 9 years old. !

At the beginning of October I’m going on a yearly beading retreat. There are several cabins in the woods and my group always takes the largest which sleeps 18. Usually we’re the only group there; it’s owned by Creighton University and used to be a religious retreat; now they rent it out to groups. There will be 12 of us this year and we’ll stay from Thursday night until Sunday about noon.

Everyone is responsible for a meal and we usually pair up. Of course we all bring snacks that we want and I swear, by the time we leave on Sunday it’s like the proverbial 5 loaves of bread and 2 fish. I don’t know how it happens but it seems we leave with more than we brought!

It’s so much fun…we laugh and eat, and eat and laugh! There’s a large table where most will sit and work on beading projects, but you can bring any sort of project to work on. We walk in the woods and have seen a fox before. Lots of birds and squirrels and nuts on the ground. I’m not sure what foods will be there, but it seemed appropriate to include it in this thread because food is pretty much the main focus other than beading.

today I had fried fish on carrot-lentils with a mango-curry sauce.

For the remaining week:
– Baked fish with a bordelaise crust on mashed potatoes and apple-carrot salad.
– vegan mushroom stroganoff with rice and mushrooms

next week
– fried fish with baked potatoes, bacon, and apple-carrot salad
– chicken-pumpkin-potato curry with lime joghurt
– lentil stew with wiener sausage

You guys are making me hungry!

Go make something fabulous, @chyna!!

I’m making eggplant parm tomorrow to put in the freezer for book club in a few weeks. With my own finally mature eggplants!

Most importantly, pumpkin soup. It’s objectively the best. Hokkaido pumpkins, potatoes, cauliflower, onions, and possibly some carrots or other root vegetables. Vegetable broth. Season well with salt, pepper, nutmeg, and enough ginger to make it slightly spicy. Add a swirl of cream to every bowl. Then provide crusty bread, pumpkin oil for drizzling, and pumpkin seeds/croutons.

I also really like a winter salad of roasted pumpkin, arugula, mushrooms, parmesan cheese, apple slices, pecans, and pumpkin seeds.

Wow! I’ve never had pumpkin soup! Just pie. Sounds good, and that salad does too! Come to think of it, I don’t even know what pumpkin tastes like because I’ve only had it with all of those spices and seasonings in the pie.

It’s still summer for me!

I grilled shish kabob for the first time a few weeks ago. I used chicken thighs and overcooked them. It was still OK and the roasted vegetables were fantastic.

Now I have chicken breasts and will spear them with red & orange bell peppers, zucchini, sweet onion chunks, mushrooms and tomato wedges. Mmmmmmmm.

I learned how to make a very quick quiche using a tortilla as the crust. It’s so simple. I add a ton of cheese and any veggies we have.

I roasted zucchini, yellow squash and sliced onions on a pan covered in bacon grease, served with sliced chicken breast from yesterday’s roast chicken, and chopped Romaine lettuce with tomatoes and sliced almonds.

Today: smoked fish fresh from the fishing fleets of Fife
Tomorrow: Looks like corned beef sandwiches on the train, and whatever the hotel dishes up at night.

I’m a week from going on a long fishing trip. I plan on eating a lot of my catch over the next few weeks.