This is the tomato soup recipe that I love. I’ve never made it with anything but fresh tomatoes, but I would imagine you could substitute canned?
It’s really delicious 
I’m making broccoli ground beef and rice casserole, why broccoli and ground beef were on sale.
Beef Kofta is another recipe to make with ground beef.
Still a cold day here, still comfort food weather!
I’m working on clearing out our extra freezer of older stuff - tonight I’ll be making an ultimate comfort food of CHILDHOOD - at least my kids childhood! Wrapped crescent dogs (hot dogs in crescent dough) and tomato soup. (and a salad)
My H will only eat Campbells tomato soup prepared with milk. He is not interested in a fresh tomato soup or basil or anything chunky in his soup.
But I like soup additions! So I’ll roast some grape tomatoes with olive oil, garlic and basil and once it’s roasted and full of tomato-y sweetness I’ll add it to my hot soup and top with shaved parm and more basil.
We’ll both be happy! 
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I’m hoping @ChoatieMom reads this thread. I’m pretty sure she’s the person who posted a link to a dish that is made in a cylinder (white, maybe 4 inches across), with layers including fish and avocado, I believe.
If anyone else remembers it and can find the post, please link to it or send me PM.
Thanks.
I made chili on Tuesday , with leftovers last night. Saltines with butter on the side. Tonight is country ham biscuits, potato salad, and collared greens.
@1214mom I don’t recall the post, but was it something like this recipe for a shrimp stack? I searched CC but didn’t see anything like this recipe so not sure if you mean something else.
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That’s not it, but it looks yummy too. Thanks
I repurposed leftover turkey chili (made on a chilly and damp day last week) into nachos supreme the other night. Spread out tortilla chips on a baking tray, poured chili over it and smothered with shredded cheese. Baked until everything was melty and bubbly then topped it with diced red onion, tomato, avocado and jalapenos and serve yourself salsa and sour cream. It was a huge hit with D24 and H.
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Last night, I made a Chile Relleno casserole. It was cheesy, gooey, and delicious. As much as I enjoyed it, I am really getting tired of cold and damp weather.
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Yes me too! I am looking forward to the bounty from my summer garden and the fresh, light meals we eat in the summer.
I don’t mind cold weather, but I am sick of the gloomy, cloudy and at times, wet, weather we have had here in the mid-Atlantic. Though I don’t have S.A.D., I am definitely more energetic and happy when days are sunny! I seem to eat healthier too! 
@1214mom – Here are the crabstacks, and the recipe is a couple of comments down on that thread.
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That’s the one - thanks!
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Rainy and cool Sunday with no plans = food prep for the week. Very productive morning/afternoon of cooking. Today H and I made:
Two quarts of Greek yogurt (this is actually still going, but will be finished this evening).
5 cups of granola. We eat this with the above yogurt and berries every weekday morning for breakfast.
Rigatoni Bolognese Bake - tomorrow’s dinner because not having to figure it out after work on a Monday is the best.
Unstuffed Cabbage - will be dinner on Wednesday as we have some after work obligations so will be nice to have something we can each grab when we are ready to eat.
A large batch of tuna/salmon salad for lunches.
Whew! I’m bushed and ready to lie on the couch for the rest of the day.
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I made grilled hamburger and pineapple on the pan today, it’s a good way to finish my ground beef that I’ve bought on sale. I also had a huge salad to go with it, it’s definitely comfort food for my husband, he wolfed it down in no time. It’s great with dill pickles from the garden that I made last year, I need to free up the jars for the upcoming season.
I also made meatball spaghetti, another comfort food for my husband, he also bought a French baguette while out for a Sunday ride in his sport car. He will eat this for lunch tomorrow when I will be playing American Mahjong.
Could you post the recipe for unstuffed cabbage please? I love stuffed cabbage, so I’m hoping this is an easier version!
We’re having friends over for dinner this evening. I’m making a vegetable tray with roasted red pepper hummus, tossed salad with Italian vinaigrette, homemade garlic bread, and penne pasta tossed with a sauce of fresh campari tomatoes, sun-dried tomatoes, kalamata olives, and shredded basil that has marinated at room temp all day. Dessert is angel food cake with strawberries and real whipped cream. DH will tend bar.
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I don’t follow an official recipe, but I mix up ground meat (today I used a 75/25 mix of Turkey and beef) with raisins, minced onions, uncooked white rice, garlic powder, s&p and a bit of tamarind paste (note: I like a sweet and sour stuffed cabbage - Jewish Ashkenazi style, so that’s the flavor profile I go for here. if your fave stuffed cabbage recipe has a different flavor profile, adjust accordingly.) I form small meatballs out of this mixture.
In a Dutch oven, I layer a lot of chopped cabbage and some more raisins. I place the meatballs on top and smother the whole thing with a sauce mixture of crushed tomato, tamarind paste, a bit of white sugar and lemon juice. Make sure meatballs are submerged. Cover and simmer gently on stove or bake in 300 degree oven (prefer this method) for about six hours.
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I always do my stuffed cabbage unstuffed. Too much work the other way!
You have some interesting ingredients! Never heard of raisins used this way.
I also chop ALOT of cabbage and layer it in a 9 by 13 - or a Dutch oven is a great idea! Then I mix lean ground beef (a little ground sausage can be good too if you have it), rice, stewed or diced tomatoes, salt, pepper, an egg and sometimes a little tomato sauce. Mix and top the chopped cabbage. Cover and bake. I love mine with lots of shakes of hot sauce on it when it’s done!
@DeeCee36 I also make homemade granola. I’d love to know how you do yours if it’s a tried and true recipe.
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I have made this and it’s delicious. Hang on…gotta find the recipe! This one…but I do not use smoked paprika…just regular. If you like a sweet taste, you can add some brown sugar to the tomato stuff to taste.
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There are so many variations of stuffed cabbage I make a Croatian version that has no tomatoes or tomato sauce and uses fermented cabbage.
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