Welcome back @doschicos - haven’t seen you in awhile!
@garland how long does the squash take to soften up in the harissa recipe?
I order rose harissa from Amazon.
@garland Another q about that squash…is is a “main” dish? If so, what do you serve it with…thinking couscous?
@mom60 – not long. Once everything is chopped up, this doesn’t from beginning to end take more than half an hour. We (meaning my sous-chef H,) chop it into fairly small cubes so it takes maybe ten minutes of the first saute, if that, then less time “stewing”. Hard to give exact times, but I tend to stick a fork in to check. 
@DeeCee36 – we eat vegetarian a lot and see these both as main dishes. Salad on the side. I think couscous would pair nicely.
I’m hoping that this thread stays active with the new design.
Today I’m going to make stock from my turkey. What are some favorite ways you use turkey stock?
I guess the automatic answer would be…anyway you use chicken stock!
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Hi everyone! Finally finished up the Tgiving leftovers and was able to cook something new for dinner tonight. We had Filipino Adobo chicken. It was tasty! Here’s the recipe, in case anyone wants to try it: Filipino Chicken Adobo (Flavour Kapow!) | RecipeTin Eats
We had a honey glazed ham instead of a turkey because there were only 3 of us instead of extended family gathering. H has always made a smoked turkey but we enjoyed the change and it made for a very relaxing, easy meal for everyone.
D has decided she’d like to make split pea soup with the bone, so we’ve obtained her requested ingredients. We do have a frozen turkey in the freezer. We will thaw and smoke after S returns so we can make it for him and grandma and the 3 of us.
My son and his wife got me 3 meals from Hello Fresh as a birthday gift. We have had 3 good meals this week-Thursday to Saturday. It was fun to pick the meals and follow the instructions to make them. Fresh ingredients and interesting menus.
We finally got a rainy day here and it is rather cool for us as well, so I made our kids a chai latte. The smell of the toasting spices filled our house - nice.
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It’s rainy here, too, in the desert today. I made roasted tomato bisque with sourdough croutons yesterday and have a lot leftover so will add a half a toasted cheese sandwich to a steaming bowl of soup for lunch while we enjoy the sound of rain on our roof. Over the weekend, I made up some boxes of chocolate biscotti for gifting to neighbors. Those aren’t all spoken for, so I’m thinking fragrant tea and biscotti later this gray afternoon.
Earlier in the thread many of us gave a thumbs up for a Mongolian Ground Beef recipe. I made this one using shaved beef - EVEN better! Fast and easy.
I have bought shaved beef at Kroger and Aldi I think. Like $5.99 a package. Usually use it for a philly cheese sandwich (or unsandwich)
We’re having pasta tonight with bay scallops and a mesclun salad (got fresh greens from a local farm store). I usually use a cream sauce when I’m making a bay scallops pasta dish, but decided I’d try this recipe.
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@Rivet2000 that sounds delicious. Toasting spices? Do you make the chai yourself? Do you have a recipe?
Yep. Its pretty easy. I used this recipe but there are many out there to be tried. It helped, I think< that I have a milk frother.
https://www.thekitchn.com/how-to-make-a-chai-tea-latte-242520
@Rivet2000 thanks for sharing the recipe you used. I do have a milk frother. I have everything but the cardamom, but we have a wonderful little tea and spice shop here. Since I am trying to shop locally, this gives me a reason to stop in and get some supplies. I have tried so many chai tea bags (dh has even brought me some from overseas) but have yet to find one that is “spicy” enough. Making my own will allow me to play around with the spices a little if necessary. Thanks for giving me incentive to make my own!
@4kids4us Let me know how it works out. I’ve found other recipes that include star anise and use honey for sweetener. I’ll be trying those out as well…
For some reason, I keep losing this thread and having difficulty navigating back to it. I just bookmarked it (again), so hopefully by posting to it, it will remain easily accessible. This is probably my most-referenced thread on cc!
So now that I’m here…what’s everyone making for dinner tonight? I’m doing shrimp scampi served over a 50/50 mix of linguine and zoodles.
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I’m thinking a vinegar chicken recipe I found on The NY Times. Will serve it with mashed cauliflower (cheating and I’ll use frozen)
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I’m making Minimalist Baker Crispy Miso Chickpea Bowls with Garlic Sesame Dressing tonight. Easy to reheat as both of my kids work late.