Tonight’s dinner was a salad.
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I bought a whopping chuck roast to make into enchilada meat. It was a whopping $24. An overnight stewing with the contents of the frozen stock trimmings in the crock pot yielded enough succulent beef for 2 meals of 8 enchiladas (one dish last night) and one vegetable beef soup for two. Perfect for tonight’s dinner; soup with beef chunks and grilled cheese sandwiches. I’m glad I got this many meals out of the piece of beef, but it was way more $ than I wanted to pay. Previous makings were half as much in cost. There was about a dozen Roma tomato skins in that trimmings bag which made a very tomatoey broth.
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Tortiglioni with bacon, mushrooms, caramelized onions, pesto, roasted garlic, a touch of tomato sauce cause I was out of fresh tomatoes and a shyte ton of Parm/Regg in an EVOO sauce. Very rich, very tasty
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Those enchiladas look Killer Good!
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Late dinner, but oh so satisfying. Aiming to get more healthy grains in my diet, so pearl barley was first up.
Chicken and Barley Stew - I halved the recipe linked below, and added more carrots in place of the celery. Cooked the chicken as stated, but chopped it instead of shredding. I also added a bit more barley and made a cornstarch slurry, as I like stew to be thick and less soupy.
A couple of small slices of lightly toasted and buttered sourdough bread were the accompaniments, as was a large glass of white wine
.
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I have the same Oneida cutlery that you have. 
I bought the first service for 4 at the Bed, Bath and Beyond in Chelsea in 1997, then I bought service for 8 at a Bed, Bath and Beyond in Colorado Springs 4 years later.
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That looks amazing.
Dim Yum.
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Leftover beef stew with carrots, onions, and freshly-added green peas. Served over German curly egg noodz.
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A true inspiration! Thanks so much for posting! Did you start with canned chickpeas? I usually start from dried but I need some good quick from high quality canned these days! Brands you like?
And if you purchased the romesco, please share the brand! It’s possibly my favorite sauce outside of the various Italian and Spanish salsa verde/herbs/chimichurri/mojo/ etc. preps, but in that area, too, I need some good quality prepared these days.
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Shrimp Scampi with Orzo. Cabbage, kale, carrot, red bell slaw with standard mayo, cider vinegar, sugar, plus a dash of curry powder dressing. Warm baguette and butter.
There was a tall g&t. I earned it. It was a lovely 70 degrees at my place today. I spent 2 hours in the yard with my chain saw and pruners. When I finished all my extremities were intact and I had no bruises. A miracle. There will probably be ice cream for dessert.
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Thanks! Hope you like it
I used an old dressing recipe from Chowhound for “Spanishy couscous”:
3/4 cup jarred, roasted, and peeled piquillo or pimento peppers (about 8 ounces), drained
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 medium garlic clove, peeled
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch granulated sugar
[I added 1/3 c toasted almonds]
Puree everything but the olive oil in the blender, then drizzle in the olive oil to emulsify. Season well.
My DH made the chickpeas from dried in the InstantPot. After he seasoned and baked them this morning, I re-crisped them up on the dehydrate setting on my oven.
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With green peas – I forgot!
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Tonight, I had some more of the Xinjiang lamb from the other night, with more onion, garlic, scallions, and cilantro — and I added some long hot peppers.
Vegetable was snow pea leaves sauteed with garlic and the last of the bok choy.
Plus rice-quinoa blend now that I discovered where I had stored the rest of the quinoa.
I also made a vat of bone broth from an assortment of saved bones, so soupy things are in the cards for the cold days coming this week. And I’ve got an impulse-buy package of corned beef cooking sous vide for 2 days.
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I’ve started the March thread here:
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That bowl you made has ingredients and flavors I adore. Looks phenomenal.
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These pictures are stunning - as always.
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