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I have tried these bags and love them! Like Aunt Bea, I wilt them in a splash of olive oil in a saute pan....but I usually toss in a minced garlic clove too. If it's for supper, I sometimes also add dried chile pepper. Very very yummy...and so quick and easy.

Chicken breasts stufffed with blue cheese, chopped spinach and kale, then egged and breaded and baked. Accompaniments: roasted potato wedges and spinach and baby kale wilted in a splash of garlic olive oil.

Grilled halibut fillets, broccolini, zuchini and steamed potatoes.

Like Dawg and Alix I am also making short ribs. They're in the crockpot at the moment...a sort of made-up bbq sauce. They will be served with mash, steamed broccolini and spinach and baby kale wilted in olive oil and garlic.

Duck breasts for us, roasted briefly in a honey, soya sauce and 5-spice marinade. Probably accompanied by steamed broccolini, roasted baby carrots, and tiny roasted Tuscany potatoes.

Baked haddock loins, probably splashed with lemon and butter and served with boiled potatoes, spinach and broccoli.

Penne with smoked salmon in a vodka and cream sauce is on the menu for us tonight.

I usually follow the North american/English way of making omelets but for lunch today I followed the Pepin French omelet method demonstrated in his video. I have to say I am impressed! It worked a treat and I ended up with a lovely spinach and Swiss cheese omelet, nicely set on the outside and...

We are having spicy Buffalo chicken wings with raw celery, broccoli and carrots and the required blue cheese dip. Easy peasy food for a snowy Sunday.

It's snowing heavily here in Toronto too. We will stay warm with chili that's currently simmering in the crockpot. served over rice with grated cheddar served separately for sprinkling on top. We will have the left-overs another day, served with a tortilla and all the fixings.

Bought some turbot fillets, which I'll either grill or bake very simply with a splash of lemon and oil. Probably spinach and dandelion greens to accompany, with buttered baby new potatoes.

Sauteed scallops in a lemony mustard butter sauce, served on a base of pureed celeriac with a side of broccolli and potato gratin. Reasonably quick and immensely tasty!

I am stuffing a large chicken breast with finely diced green onion and grated Ementhal and cheddar. Will flour, egg and bread it and then flash fry it before baking. It will be large enough to serve us both. To serve with it....hmmm...not quite sure yet. Possibly roast potatoes and...

I enjoyed watching the Jacques Pepin video. Thanks Craig C. I notice Pepin doesn't wash his hands between touching the raw eggs, fingering the butter, and eventually touching the cooked omelet. I am curious to know if this bothers anyone?

I love traditional Cuban foods, traditional creole cooking and shrimp cooked any-which-way, so this sounds a keeper. But what exactly is Cuban style shrimp creole? Will you share, pretty please? I accidentally ordered fast-fry pork fillets on a supermarket delivery instead of regular boneless...

roasted chicken quarters with traditional English accompaniments. That is, brussel sprouts, roast potatoes, braised celery and carrots, sage and onion stuffing, and bread sauce. Yum...can't wait!

I've never found a tomato soup to beat Elizabeth David's recipe. I make it often for dinner parties, and always get requests for the recepe. It's heaven in the summer when fresh basil is easily available: Minestra di Pomidoro (Tomato soup) Melt 1 1/2 lb of...

I have a fairly large whole rainbow trout which I will grill and serve very simply with a splash of lemon. Sides will likely include roasted potato wedges, steamed spinach and perhaps some peas.

Must be soup-making week! I rarely make soup but this week I have made leek and potato soup, spicy carrot and lentil soup, and chicken succotash. My freezer is now nicely stocked for wintery days.

I have a really annoyingly timed medical appointment at 7pm and can't eat for 4 hours before. :( I have made a spicy carrot and lentil soup which we can have with crusty toasted bread when we finally get home. That should cheer us up!

One of my sons was over for lunch with his wife and I served Buffalo chicken wings and raw veggies with a blue cheese dip...so supper will be a simple affair. I am thinking the potato and leek soup I made yesterday, with a dollop of cream or creme fraiche and some nice crusty toast on the side...

I had everything ready to bake up the haddock loins in the freezer in a parchment packet with left-over peperonata....and then at the last moment discovered the frozen cod loins were actually frozen scallops. Ah well...we had the scallops cooked from frozen in the parchment with the peperonata...

Marcella Hazan wouldn't like the cream. :ohmy:

From that angle, it looks like a big toaster oven or a Breville? (sp)

Yep, me too. Much depends upon who's eating!