Update - these were soooooo good! Thank you!! I love them! 
I didn’t get around to making the turkey soup yesterday, so just did it. I’ll simmer it for 4 hours and then tomorrow I’ll strain it and put fresh veggies and more meat in it.
Cleaning the fridge of leftovers so that’s dinner tonight.,
Big pot of chili tonight with salad and crusty bread. It is still cool outside and this was good.
Since this is a food thread - sharing this here.
@runnersmom, I’m intrigued by your slow roasted salmon. I encountered a paywall with your link, but did a search for the recipe and found one. Do you roast at 275°? How do you roast the potatoes and veggies to be done at the same time as the salmon? That’s always been a struggle for me, since I roast veggies at 400°. So I plan my roasted veggies with something that bakes at the same temp, or something made stovetop. Would love to learn from accomplished cooks how this is done. Thanks.
I always bake my salmon at 420-425 - this method seems to seal the juices in. Plus, it is super fast. I sprinkle the fish with lemon pepper and herbs, put a few slices of lemon on the top, and in the oven it goes. Takes 10-20 minutes depending on the thickness of the fish and the tolerance of your guests for medium done salmon. Some prefer well done.
If I am making a cedar planked salmon, though, the temperature has to be held below 375 for obvious reasons. So it takes longer for the fish to cook (worth it - the cedar adds nice smoky flavor to the fish).
I had leftover smoky grilled chicken thighs on hand, so I diced them and mixed with black beans, frozen corn, a jar of salsa, smothered with “taco blend” cheese and baked for an hour. It was sort of like a nacho casserole ? ??♀️ Topped it with diced scallions and sliced jalapeños and served with chips and a side of guacamole. It was tasty.
Tonight I’ll make pasta of some sort, plus a butternut squash and Brussel sprout hash.
The slow roasted salmon cooked at 300 for 30-40 minutes (my filets were thick so took closer to 45). I find that when I roast salmon at a high temperature my entire kitchen stinks, so this was a pleasure.
The recipe calls for laying the salmon, skin side down, on a bed of sliced lemons and an orange (I used lime instead) and thyme or rosemary (I used rosemary). Salt and pepper the salmon then pour 1/2 cup olive oil over and bake as listed above. It was moist, tender, and cooked perfectly.
@FlyMeToTheMoon, I roasted the potatoes and sprouts separately since I, too, do those at high temps. I quarter small yellow potatoes and toss with minced garlic, olive oil and salt. Roast at 425 until cooked through and crispy on the bottom. At the same time, on a lower rack, I roast the sprouts which I toss in olive oil and salt and spread on a large sheet pan. I pull the potatoes and veggies just before they’re done and put them back in the oven on a second rack for the last 10 minutes of cooking the salmon.
Tonight I made grilled pizza. Since today is shopping day I picked up pizza dough, sausage, pepperoni, and veggies at Trader Joes. I split the dough into 1/4s and each of us made 2 small custom pizzas. Toppings included the crumbled sausage, pepperoni, homemade pizza sauce, caramelized onions, sautéed mushrooms, ricotta, goat cheese, fig spread, and pistachios. I made a simple tossed salad and a great time was had by all!
I got busy doing stuff like laundry and had a few phones calls and by the time I was finished and ready to make dinner, H was too busy on calls. So, I’m having a bowl of cereal, instead. My soup is done, so that’ll be dinner tomorrow night.
Tonight was roast chicken with panko and mustard sauce, roasted potatoes (an Ina Garten recipe) and a green salad. My D has been making the No Knead Bread once a week since she arrived here. The bread today was her first flop–it didn’t rise very much and there seemed to be too much flour on it. Despite the fact that it wasn’t an attractive loaf, it tasted great.
Leftover carnitas meat that I had in the freezer as a salad! H had his in taco shells.
Tonight is smoked turkey bone broth and squash soup. (Should taste delicious.) May also make a spicy tofu dish.
This is why I’m not a cook. I could never figure out how to do that, but thanks to your very clear instructions, I will try it! Thanks so much! ?
My pleasure! The sprouts take about 15-18 minutes at 425, the potatoes about 45 minutes, so start with the potatoes and put the veggies in the oven when they’re about 2/3 done!
I found no cook lasagna noodles back in the cupboard. So lasagna tonight! Don’t have any idea how long they had been there but it came out great with salad and garlic bread. Plus it made so much I froze half for another night?
We had nachos and watermelon. Fancy! (Not.)
We went out to get a scoop of ice cream after dinner, but turned around when we could see from the parking lot that the ice cream shop was really crowded with no distancing, few wearing masks. Disappointed, but we had some leftover pie at home, no worries.
S has learned to make ice cream in an unused ice cream maker we’ve had for ages—he makes it and we all love it.
Made a chicken, rice and broccoli dish in the instant pot. It was good. I was searching for recipes (wasn’t sure what way Id prepare the chicken and broccoli) and when I narrowed it down to 2 I realized one called for more cheddar cheese than I had in the house. I put in a small order (the cheese along with a few other things) on Amazon Fresh at around noon and it was here by 5!
Oh and I ordered some sesame seeds for another chicken recipe, and they accidentally enclosed 2 jars of the sesame seeds, so I might use that pizza dough yeast and try my hand at making bagels tomorrow!.
Takeout night. Pizzas from our local restaurant. We carried them up the hill to our place, I de-covided one in the oven (5 min @ 350), and we enjoyed it with a side salad I made. The other pizza will be eaten for lunch tomorrow. King salmon is on the tomorrow’s dinner menu.