My H made the feta spinach potato crust quiche tonight. Delicious! Thanks for posting.
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This is a recipe for potato soup that came from my mother, a Depression Baby; she used to cook it for our family when I was young. (I had some last night, in fact.) It is amenable to additives such as the cooked corn mentioned by @thumper1:
POTATO SOUP
(serves 4)
Ingredients:
2-2½ lbs. russet potatoes
½ med.-lg. yellow/white onion: diced
2 Tbsp. butter
3 cups water
½ tsp. salt
½ tsp. ground black pepper
1/4 tsp. dried rosemary (optional)
1/3 cup milk
Directions:
(1) In a Dutch oven over medium-low heat, melt the butter; then add
the diced onion. While the onion cooks, peel and cut the potatoes
into 3/4"-1" pieces.
(2) Add the potatoes to the Dutch oven (the potatoes should cover
the bottom of the Dutch oven), then add 3 cups water. Bring to a boil,
then reduce to a simmer. Add the salt and pepper (and rosemary, if using);
cook, covered, for 15 minutes, stirring occasionally to prevent the potatoes
from sticking to the bottom. Use a potato masher a couple of times to
mash some of the potatoes in order to thicken the soup, but leave many
large pieces of potato intact.
(3) After cooking the potatoes for 15 minutes, add the 1/3 cups of milk;
stir to mix, then cook at a simmer for an additional 10 minutes.
(4) Serve warm. Leftovers may be refrigerated.
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We have come to the conclusion that we’re going to be pounding, dredging, and frying chicken cutlets weekly going forward, despite the mess. They make outstanding “plates” for a variety of sauces and accompaniments (pasta, rice, potatoes, etc.). Or, used in sandwiches or sliced up and put on salads.
Last night we did Chicken Parm. Once the chicken has been pounded, dredged (flour/corn starch, then egg, then bread crumbs), and fried in oil… it was pretty easy:
- Cook and drain some pasta
- Cook some sauce (we went with a jar but if you want to go home-made, go for it)
- While that is going on, cover the fried chicken breasts with some of the sauce, some parmesan cheese, a good coating of mozzarella, and a sprinkle or two of Italian seasoning.
- Broil for a few minutes in an oven or use the Air Crisp setting if you have an air fryer.
Plating – we decided to stack: first the spaghetti, then some sauce, then some parm, then the chicken, then more sauce and parm. It was great but I spent time fussing over separating the pasta from the chicken – so next time I think we will (or at least I will…) make separate pasta and chicken piles on the plate. lol
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Hope this article belongs here, seems like the ultimate comfort food:
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I made this earlier this week, I was craving Mac and cheese which is my ultimate comfort food. It was so yummy! I made it with a mix of sharp cheddar, Gruyère and a raclette cheese that’s made in Michigan. I cut the recipe in half and it still made a lot and was still an obscene amount of cheese 
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I made Welsh rarebit last night. Neither of us had ever tasted it, but a recipe appeared in NYT
Between the beer and the Worcester sauce and the fresh sour dough bread, it was good
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Making an apple cake!
“ Layered Apple Loaf Cake
Recipe by Joana Barrios; adapted by Mia Leimkuhler
Time: 4 hours 30 minutes
Servings: 8
INGREDIENTS
- Canola or vegetable oil or softened butter, for the pan
- 6 medium Gala apples or other crisp, tart-sweet apples (about 2 pounds)
- 1 lemon, juiced (about 3 to 4 tablespoons)
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- Pinch of salt
- 3 large eggs
- ⅓ cup sugar
- 3 tablespoons butter (unsalted or salted), melted
- ⅔ cup whole milk
STEPS
- Heat the oven to 350 degrees. Oil or butter an 8- or 9-inch loaf pan, then line the pan with parchment paper, letting excess paper hang over the sides. Don’t worry about getting neat creases with the paper; this is a casual, rustic-looking cake.
- Peel, core and halve the apples, then slice them very thinly, about ⅛-inch. You can use a mandoline for this, or just proceed carefully with a sharp knife. Put the apple slices in a large bowl, and toss them gently with the juice from the lemon.
- In a small bowl, combine the flour, baking powder, cinnamon and a pinch of salt.
- In another bowl, using an electric mixer or by hand, beat the eggs with the sugar until the mixture is thoroughly combined and voluminous. Add the dry ingredients a little at a time, mixing between each addition. Add the melted butter and the milk, and mix to combine.
- Add the cake batter to the bowl with the apples, mixing gently to avoid breaking them (though some broken slices are totally OK). Transfer the apple mixture to the prepared loaf pan, gently smoothing out the mixture as you go to make sure the apple slices are stacking and lying flat. Bake until a cake tester or toothpick inserted into the cake comes out clean, about 1 hour.
- Let cake cool completely in the pan, about 3 hours. Use parchment paper to lift out cake, then slice.”
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I LOVE apple cake. Thanks for the reminder!
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I love apple cake, too! Especially the one with more apples than cake. I substituted some of the apples with quince. The house smells heavenly! And the cake turned out great even though I couldn’t find my loaf pan so used a springform. My husband ate 1/3 of the finished product! 
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Thank you for this - my older son went apple picking with the girlfriend and brought me a TON of apples that I have no need for. I can make this!
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I tried doing a pork stir fry the other night. Everyone knows how to cut pork into strips, cook some rice, and dump some frozen stir fry veggies into a skillet. The actual neat thing was making the sauce. Here’s what I did, and it turned out pretty good:
- 3/4 cup beef stock
- 1 cup water
- About a tablespoon of soy sauce
- About a tablespoon of rice wine vinegar
- a few shakes of curry powder
- a few shakes of paprika
- a few shakes of cayenne pepper
- several shakes of garlic powder (call it seven)
- a few shakes of cinnamon
- a few big pinches (call it a tablespoon) of sugar
- two squirts of thai sweet chili sauce (all i had left…)
- A few shakes of S&P
- (ETA) A few squirts of Kraft sesame vinaigrette dressing
I stirred all that up.
I browned the pork strips for a few minutes, then added the liquid and frozen veggies. I simmered that for 20 minutes.
While that was simmering I cooked the rice. It was done about the same time as the sauce. I added the rice to the sauce skillet and mixed it all up, and it was pretty wet… so I let it sit for about ten minutes prior to eating. This was a hit and we’ll likely work it into our monthly meal planner, alternating chicken and pork.
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