Right! OH DARN I had to eat half a cake. 
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You could put it in bread and have really goth sandwiches.
ETA if it was enough to be red, not pink, that is.
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Today I did a smoothie with all the things I am trying to ingest daily - beet powder, flax seed, banana. Threw in about half a container of raspberries, a little honey, and almond milk. Success! I couldn’t taste the beets and I didn’t have a texture problem with the powder the way I do if it is mixed in water.
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Ha, yeah, it might just make really girly sandwiches! Like Elle Woods sandwiches! 
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I pick up my winter veg order tomorrow, so I’ve been trying to empty the pantry, fridge and freezer as much as possible.
Made a breakfast casserole. Having a shepherds’ pie for dinner and bread pudding.
Tomorrow I’ll have far too many onions, potatoes, and carrots, for a while, until I get them to friends, neighbors, etc. Then I should have about enough. May have to get more onions or potatoes. We’ll see!
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TIL miso-butter green beans are delicious
equal parts miso and butter mixed together, put into a sauce pan, heat and stir. add leftover green beans. stir until coated and warm.
add parmesan if you have it and the extra salty umami makes sense, skip if those don’t apply to you.
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Holy heck this sounds great!!!
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I love green beans in fish sauce. I think I would like your miso/butter combo too!
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SAME.
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Green beans in fish sauce are the ultimate tester for liking fish sauce IMO. Like if you don’t like green beans in fish sauce you straight up do not like fish sauce. Like how people think they don’t like brussels sprouts until they have them seared in butter.
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or dropped around a roasting chicken about 30 minutes before the chicken is done. Sometimes I do a roast chicken just because I want sprouts.
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For a long time the only brussels I’d ever had were roasted or fried. I never understood why people disliked brussels until the first time I had one boiled, plain, not even any salt.
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I just wanted to share this recipe because I made it tonight and it’s tasty.
Less of a chili than a sort of… bean chowder, I think? Because there are no tomatoes. Mildly spicy, but then I didn’t have canned chilies. I did use jalapenos but I could’ve put in more.
We were low on milk so I used leftover heavy cream instead - DO THIS if you make it, it’s super rich this way. I also used the frozen roasted corn from TJ’s.
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I love white chilis!
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We had HM pizza for dinner. I took a quart of tomatoes out of the freezer 2 days ago. This morning I started them cooking down with the appropriate herbs. This afternoon, I made up pizza dough and left it to rise.
DH constructed and baked the actual pizza. It was good, we have left overs for tomorrow and my stomach probably won’t revolt tonight like it would with frozen, take out, or otherwise pizza.
Yay!
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Do any of you have “chain” recipes? Where what’s left from one recipe is transformed into another? I do things like hash to soup or a baked chicken to a chicken casserole, etc. and I’m curious what others do?
Since I rarely use recipes, when I do this, it’s almost always haphazard. It may be planned, but I don’t cook a chicken with the idea that day 1 we’ll have the roast chicken, day 2 we’ll have open-face sandwiches, day 3 we’ll have hash or chicken salad and day 4 we’ll have soup. I do have flows like that, but it’s usually a casual plan, in that I don’t deliberately set out with recipes for everything when I start.
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I don’t have set chain recipes generally like that, but I make base items, which then move into multiple flavour spaces. If I’m food planning, then I tend to do some form of chaining. Usually I try to make the first meal fairly plain, and then I go tex-mex for one follow up, and get inspiration from Asia or the Levant for the other.
So last week I made roasted eggplant (cut in half, diamond score, add salt and oil, roast at 425 for 35-45 minutes - an approach I learned from Ottolenghi’s cookbooks), and some of it went into lentil and rice bowls with boccocini and tahini, some was cooked up with red pepper into a fake caponata, some of it was made into a shashukka with roast tomatoes from the freezer. Generally I’d also do a miso-soy meal for eggplant.
Or I roast a whole chicken with Brussel sprouts on day 1, and we eat the legs, wings, oysters, and other scraps. The chicken breasts then go into the fridge for another couple of meals (chicken salad, tacos, noodles) and the chicken scraps go into the big plastic container in the freezer until there is enough to make stock. I like keeping options open.
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I do it all the time and I’ve never known what to call it!! Chain recipes is the perfect name! I think it’s the main reason I can keep our food waste down. We’re definitely far from zero waste but I use up a lot of stuff I wouldn’t otherwise.
Tonight I tossed a leftover bean and corn salad into my beef chili to bulk it out. I still ended up adding other beans too, but it was nice to use it up entirely because the bean salad probably would have been trashed otherwise.
I sometimes use mashed tubers/squash/root veg as a soup or sauce starter, that’s a good one. I’ve also taken the last bits of mashed whatever, added some cheese, and used it for ravioli filling, sweet potato and goat cheese is delicious, mashed potato + feta and dill can be a good little pierogi-esque thing.
At the end of a big tex mex feast I’ll often make migas and use up both the last of my salsa and the last of my tortillas or chips or guac.
Leftover rice can go in soups or be made into fried rice, or I can add a can of beans or chickpeas and chicken and now it’s a bowl.
The inevitable torn lasagna noodles get cut up into squares or something semi-uniform and put in soups.
Soups, I guess, are the answer to a lot of my problems.
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If you haven’t read “an everlasting meal” by Tamar Adler, I would start there! Incredible book.
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So good.
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