These all look so good! Can’t wait to try some of these out
Today is our Christmas 2.0. Both girls and their bf’s will be here. I’m making the large prime rib I had to freeze when Covid caused us to downsize Christmas. I’m making cheesy scalloped potatoes and the green salad with grapefruit we all love, a cesar salad and rolls. H will do the Christmas pudding and we’ll have Christmas crackers. I’m sad my parents can’t be here, but my dad’s back is hurting him and the hour plus drive would not be comfortable.
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Merry Christmas! 
. The meal sounds delish.
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Making this tonight with some changes. It’s in the crockpot as I type. I upped the turkey to 2 lbs and added a bit more broth and a second can of beans. Reduced the cinnamon to only 1/2 tsp based on comments and did not add the spinach. Having it with a spinach/apple salad with an apple cider vinaigrette.
I will report back.
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I know cinnamon is a thing in some chilis but I can’t do it. Personal taste!
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I get it. It was good and definitely had a nice amount of heat without being overly spicy. That said, the sweetness of the cinnamon did come through notwithstanding the fact that I cut it too 1/2 tsp. I think it could easily be omitted altogether.
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Several of our savory “ethnic” dishes use nutmeg, wonder if it would work better than the cinnamon.
This thread is so nice to read especially in the dead of winter that if it’s a warm dish, I’m considering it comfort food. 
Last night I made lettuce wraps using ground turkey. They were SO good! I just used a mix I had in the cupboard to make the sauce then added browned ground turkey, a can of chopped water chestnuts, shredded carrot, finely chopped mushroom and chopped green onion. Let that mix meld for an hour and then did a quick stir fry on the stove and served on romaine leaves.
Then a side of French onion soup without the usual toppings (thought it would be too rich!) on the side. Warm and all yummy.
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There was a recipe in yesterday’s Wall Street Journal (weekend) for a mushroom chowder, here: Healthy Winter Recipes: How to Get More of the Sunshine Vitamin - WSJ. Since I had most of the ingredients already (I substituted chicken stock for mushroom stock), I was able to clear out some space in our refrigerator; I was pleasantly surprised how good the soup was.
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I made my American chop Suey yesterday and we will have it today…because really…it’s better the second day!
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Not a fan of Giada de Laurentiis as a person but dang, her chicken piccata recipe on the Food Network site is sooo good. Served with linguine, it’s a great ending to a cold day. Food Network’s classic meatloaf recipe is also a huge favorite. We enjoy that one with homemade mashed russets, corn and homemade gravy (there is a mouthwatering very easy, 5-minute homemade gravy recipe on a site called Crazyforcrust.com). To die for.
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It snowed all day yesterday 
so I made a big pot of chili, and tried it over corn bread waffles (just with Jiffy mix). It was so good! I’ll definitely make that again.
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As soon as I lose these annoying 7 lbs I’m going to try every one of these recipes! Then I’ll probably have more extra weight to lose. 
I have been making so many soups and stews; I love them in the winter. I’m making gumbo right now; dinner will be late because I got distracted and burned my roux 
I made this for Chinese New Year. It is pork belly meat, so very fattening. I will show what the meat looked like before I cooked it and after. I stew the meat with sake, soy sauce, water and dried bamboo shoot. We ate it today, and my mom said it was very authentic.
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This looks and sounds amazing. Do you have a recipe you could share?
Happy New Year, @oldfort! Looks yummy.
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No exact recipe…
Cut the meat into 2 inch cubes. I generally use 2 lbs of meat
Put 2 to 3 tablespoons of sugar in a pot, keep on stirring until the sugar is melted. Add few slices of ginger (optional)
Put meat in the pot to brown. Add pepper and salt to taste.
Add some sake, white wine or whiskey (whatever good alcohol you have available, my mom has used expensive cognac)
Cover meat with water then add enough soy sauce to taste ( a cup or so). Throw in few scallions.
Bring it to boil then cook it in low heat for few hours until the meat is soft.
For the last hour you could add bamboo shoots or winter melon, but not both.
You can eat it with rice, or you could make a noodle soup with it.
To make a noodle soup, boil few coups of water, put some meat and stock you made above, put In ramen or jaoanese noodle, then add bok choy or spinach.
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Thank you!!!
Maybe not so much comfort food as there is no snow where I am, but this is a delicious recipe served over jasmine rice. I triple the garlic and ginger and add more coconut milk. I also add lemongrass.