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This is a Spanish influenced dish. A romesco with Gnocchi and manchego. So smoky. I used smoked paprika in place of the regular. I put the gnocchi, spinach and the sauce back into the pot that I cooked the gnocchi in and cooked it on low until the spinach wilted then added the cheese. https://www.cookinglight.com/recipes/gnocchi-with-spinach-and-pepper-sauce

I used my usual method for breading chicken. I brush it with dijon and coat it in panko seasoned with salt, pepper and parmesan. I pan fry in a little oil just until brown on both sided then put it on a baking rack in the oven at 400 to finish cooking. I did not cook farro. I use a microwave rice blend Seeds of Change Seven Whole Grains. This salad is so good. I topped the chicken with a dijon sauce. https://www.epicurious.com/recipes/food/views/cube-steaks-dijon-107858 http://www.finecooking.com/recipe/roasted-broccoli-and-farro-salad-with-feta

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I know I make chiles Rellenos all the time. I turned a corner. Instead of making a huge pepper that is the meal I made a smaller pepper and a salad. I like to bake my peppers instead of frying them. I use the Relleno recipe through step 2. I stuff the peppers and bake them for 30 minutes at 350. I use Frontera enchilada sauce instead of making ranchero from scratch. https://www.foodnetwork.com/recipes/tyler-florence/chiles-rellenos-with-picadillo-recipe-1939121 https://naturallyella.com/roasted-sweet-potato-and-black-bean-salad/

I asked my sweetheart what he would like for breakfast this week. He picked spinach pie. I use an Ina Garten recipe usually. I have a Americas Test Kitchen Cookbook from the library and I saw a new recipe. I combined the two. I added chopped fresh dill, feta and pine nuts to the Test Kitchen recipe. https://www.cookscountry.com/recipes/9583-spinach-pie-for-a-crowd?extcode=MASKD00L0&ref=new_search_experience_1

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I crave Indian food! This Tikka is so good! I love mudjaddara. It is a meal by its self. But, the two together are an amazing combination. The spice, and fried onions, with the creamy tikka. Oh my! I so short cut the mujaddara. What ever you do, do not skip the fried onion step. I fried the onions in a canola olive oil blend. Stay with them, they go from slightly brown to dark in seconds. I sauteed the spices and some pre-cooked lentils( Amy’s in the produce section) in the oil from the onions. Then I added some microwaved basmati rice, stirred it together with half of the fried onions and covered it. I put some of the mujaddara in a bowl topped it with the tikka and garnished with the rest of the fried onions, cilantro and plain yogurt. http://www.eatingwell.com/recipe/250138/quick-chicken-tikka-masala/ https://www.americastestkitchen.com/recipes/8035-rice-and-lentils-with-crispy-onions-mujaddara/

I had a ton of errands yesterday and believe it or not, none of them involved food. I make a big breakfast on the Sundays when I am home. It hit me while I was dicing the potatoes for my stew last night that I did not plan for breakfast. So, I held back some potatoes. I also remembered that bechamel that I froze. I put that in the fridge to defrost. My improvised hash has potatoes, red onion, red pepper and prosciutto topped with a poached egg and my reheated bechamel. The sauce reheated wonderfully. I made a croque monsieur and had a lot of sauce left, so I decided to freeze it and see how it went. Now I know. https://www.foodnetwork.com/recipes/ina-garten/croque-monsieur-recipe-1916523

The recipe is for a chicken stew. I wanted a nice Irish Guinness beef stew. I followed the recipe with a few changes. I used a cubed chuck roast instead of chicken and beef stock instead of chicken. I used fresh time sprigs. I cooked it on low for 8 hours. I cooked some steam in the bag new potatoes, diced them and added them in for the last 30 minutes. What a rich hearty dish. The leftovers will go into ziploc bags to freeze for my sweethearts lunches this winter. Nice to open a thermos full of hot stew on a cold job site. http://www.eatingwell.com/recipe/250404/slow-cooker-stout-chicken-stew/

I used my broccoli cheese soup recipe and replaced the broccoli with cauliflower. I also pureed it which I don’t do with the other soup.

1 Tbls each of butter and olive oil

Diced onion

Chopped celery leaves( pull from the heart)

Diced carrot

2 Thyme sprigs

1 Bay leaf

1/4 Cup of flour

2 Bags of Steam in the bag garlic cauliflower cooked

4 Cups of chicken stock

2 Cups of milk

1 Chicken bouillon cube broken up

2 Cups of cheddar cheese

Heat the oil and butter and saute the onion, celery and carrot until tender. Add your thyme and stir for a minute or two. Add the flour stirring for about a minute. Add the stock and stir. Add in the cauliflower and bring to a boil. Reduce to simmer for 20 minutes. Add the milk and blend the soup. I use an immersion blender, you can use a regular blender. Do it in batches and keep a kitchen towel over the lid and put a little pressure on it as not to blow off. I add in the bouillon and cheese summer 10 more minutes. Season with salt and pepper to taste.

This soup is good for the soul. Hearty Italian soup with beans and pasta. I stirred the pesto into the pot instead the bowl. It muted it. Next time I will garnish the bowl with it instead. https://www.foodnetwork.com/recipes/food-network-kitchen/sausage-white-bean-and-tortellini-soup-recipe-2119901

I totally missed some avocado. 2 stops and they were all very green. So, hince the name rice bowl. I started with some brown rice that I seasoned with cumin, lime zest and chili powder then cooked per package directions. I browned some ground beef (I use Hickory Nut Gap 90/10), drained off the fat and added taco sauce and let that simmer. I warmed up a can of chili seasoned pinto beans. I made some pico de gallo and put some red onion in with some vinegar and salt to pickle.