I made chili from 3 pounds of ground beef last weekend and I'm eating maybe the last of it tonight.
Been eating sardines or kippers for breakfast and chili for supper all week.
I might eat more chilli than anyone I know.

Peanut butter and jelly sandwich for breakfast.

Roasted chicken leg thigh quarters.
With black pepper salt and garlic powder.
Side red tater and green beans.

Chicken Florentine.

Chicken kerosene.

St.Valentine’s day so I splurged on lobster tails ($12.99/2 tails) from Aldi. Gosh, these were fantastic. From Canada, 4 ounces each (I weighed them, 4.2, 4.0, 4.0, and 3.8 ounces). I have pulled lobster traps and many live lobsters right out of Nantucket sound and these frozen tails might have been even better, certainly less heavy lifting.

Salad of mostly arugula, baby lettuce and pea tendrils. Lemon vinaigrette, shaved Parmesan.

I actually made this late last night, as sort of an afterthought, when I harvested all those greens when I saw a recipe on seriouseats, with greens and chickpeas. I used some green chickpeas, which I started by pressure cooking in the Instant Pot for 1 hour, then let the pressure release 20 minutes, then drained. I cut up 10 oz turkey kielbasa, quartering lengthwise, and cutting into about 3/4" pieces. I put about ¼ of that in the chickpeas, for the first cooking. Then I cut up the greens, a large onion, and minced 4 large cloves of garlic. When the IP dried out, I added some olive oil, then the onion, and cooked on Sauté/medium for 5 minutes, then added the garlic and about 2 tb gochujang, and cooked another minute, then added 4 c water, the drained chickpeas, the rest of the kielbasa, and the greens, and stirred it in, until it is all under the water. Then I added 1/4 c barley, added about a tsp of black pepper, and salt to taste. Then I cooked on Manual/30 minutes, and let the pressure release naturally. I had a small amount last night, then tonight, I ate more, along with the WW barley bread, to absorb the juices.
The greens and turkey kielbasa, added to the green chick peas, after cooking 1 hr, stirred until under the broth, to cook another 30 minutes. by pepperhead212, on Flickr

A small portion of the greens and green chickpeas, with turkey kielbasa and barley added. by pepperhead212, on Flickr

Last night was roasted chicken and rice.
Today the same thing.
Then I'll be out of the roasted chicken and will have to cook more.

a moosewood low fat cook book recipe
south western corn and potato soup


keith

Back to cabbage potatoes and corned beef.
I'm almost finished with it.

We have been eating massive amounts of stone crabs at our annual Everglades City seafood Festival.Then will be going to Plant City Strawberry Festival coming soon.How do you guys eat all that food?Third leg?

I made a batch of mushroom barley soup, starting in the Instant Pot, cooking a medium chopped onion about 5 minutes in about 3 tb ghee, then added 4 cloves minced garlic, with about 2 tb minced Thai basil, a tsp of dried boletus mushrooms, and about 2 tb tomato paste, and cooked about a minute longer. Then I added a quart of chicken broth, and 2 c water, and a tb of thin soy sauce (more salt later), and a half cup of barley. I hit off, then set to Manual/20, and when done, let it release naturally.

While cooking, I washed and cut up the lb of cremini, then cooked my usual way - steamed them, boiled off the small amount of water, then browned them in another tb of ghee, for 6-7 min.

When the barley is finished, I opened the IP and salted to taste, and added a generous amount of black pepper. I added 1/3 c moong dal, to thicken it, and the browned mushrooms, and about 1/3 c crema (the last of the jar), then set the IP to Manual/12, and let it release naturally, then stirred in the remaining herbs.

The Thai basil I used as a substitute for tarragon - a favorite herb in some other cream of mushroom soup I've made, giving that slight anise flavor. I add about 1/3 of it in the beginning, and 2/3 near the end, with a small amount of regular basil, and about 1/4 c minced parsley.
Mushroom barley soup, with some WW barley bread. by pepperhead212, on Flickr

Late evening egg and bacon sandwich with mayonnaise.

Yesterday I put a pile of chicken leg thigh quarters in a kettle and set them on the stove so slowly simmer for a good long time.
The today after cooling I deboned it but kept the bones and gristle.
They are in another kettle cooking away to get the past bii of flavor from them and then strained.
This will be added to the gelatin that was left in to original kettle.
Meat is set aside.
Not for sure what I'm going to do with this yet.

Added ingredients to bone broth are
Turmeric .
Onion powder.
Garlic powder.
A goodly dash of the super hit Indian red pepper powder.
Knorr chicken bullion powder.
2 slices of bacon.

I decided to go with a non traditional chili soup like stuff with mayocoba beans and black beans.
One half cup of each.
It's cooking in the original kettle with the gelatin broth.
The other kettle is simmering with the lid on and will be used to add to the main kettle as needed.
Other ingredients will go in as needed.
So far it's just a handful of non salted chili powder and Knorr chicken bouillon powder.
Chicken will go in last before eating and the beans are done.
Getting something to eat during the upcoming cold weather.

Chicken chili with mayocoba beans and black beans.
I added Mexican oregano.
Whole cumin seeds and cumin powder.
Ancho powder.
Frozen corn.
Corn meal to thicken and so on.

I think I accidentally made tortilla soup instead of chili.
Then I discovered Tortilla Soup the movie is free in YouTube.

Along with the chili soup I'm baking some canned biscuits to help keep me warm tonight.
I'll have them with butter strawberry preserves and Steen's cane syrup maybe.
It's barely 60 degrees in the house with a space heater but a lot warmer than the temperature outside in the 20s.

Today I made a delicious mushroom curry, which I served on a waffle - sort of an experimental thing, I hadn't tried before, but it turned out great! All I did was mix a half cup of jowar (a.k.a. sorghum) flour with about 3/4 c very hot water (something done with jowar flour when making some flatbreads), then I let it cool to about 90°, whisked it with about 1/4 tsp salt and 1 tsp instant yeast. I let it rise about an hour, whisked it again, and let it sit until after the curry was almost done, then I made the 3 waffles. I added about a half tsp of sugar to the last one, because they weren't browning that well, and I realized that would have helped it caramelize better. Otherwise, I wouldn't change it. The curry was delicious on it.

The mushroom curry is a recipe I found on a website I find a lot of good recipes on. I changed it slightly - using soaked, dried tomatoes, instead of fresh, but she gives several options, and I used .75 oz, in enough water to fill to 1½ c. This was blended smooth with the soaked cashews. I also used the 8 oz of coconut milk, and the only optional whole spices I used were the cumin seeds and bay leaves. Otherwise, all the same as the recipe.
https://www.indianhealthyrecipes.com/mushroom-curry/

I didn't need the Instant Pot for pressure cooking this - just used it because it's deep and narrow, compared to some of my other pots. It was fast to make - cutting up the onions and mushrooms took most time.
Got the rest of the ing together, while the onions sauté in the IP. The purée is cashews and tomatoes. by pepperhead212, on Flickr

Browned creminis, ready to add to the simmering curry. by pepperhead212, on Flickr

The last of 3 waffles - not quite large enough, but darker, after adding a little sugar. by pepperhead212, on Flickr

2nd waffle, made with jowar flour and yeast. Added a little sugar for the last one, to get some caramelization. by pepperhead212, on Flickr

Finished mushroom curry, served on a waffle, made with jowar flour, water, and yeast. by pepperhead212, on Flickr