What are you cooking today?

I only use albino-sourced baby powder. The bleached stuff upsets my psoriasis. 

Understood. You can eat two or three of those Lean Cuisines for a meal if you put enough butter on them.

Or tempeh 

Vegetable Beef Soup

4-6 Servings

Ingredients:
2 ½ TBS olive oil
1 TBS butter
1 – 1 1/2 lbs beef stew meat, ½” cubes
8-12 oz mushrooms, ½” dice
1 onion, chopped bite size
3 stalk celery, chopped bite size
3 clove garlic, chopped
3 medium carrot, chopped bite size
2 potato, chopped bite size
1 bag frozen corn
2 15 oz cans diced tomatoes
3 ½ cup beef broth
2-4 cups water
2 bay leaves
Fresh thyme (optional)
1 TBS Worcestershire sauce
1 bag frozen peas
2 tsp hot sauce

Directions:
In a large pot or Dutch oven sauté meat in 1 TBS olive oil on medium high heat until browned. Transfer to bowl and cover.

Add ½ TBS oil, 1 TBS butter and sauté mushrooms. Transfer to bowl with beef.

Add remaining 1 TBS olive oil and sauté onion and celery until onion is golden (about 10 min). Add garlic and continue to cook for 1-2 min.

Add browned beef, mushrooms, carrot potato, corn, tomatoes, beef broth, water, bay leaves, thyme and Worcestershire sauce. Bring to a boil, reduce heat and simmer uncovered for 1 hour.

Add peas and hot sauce, cover and simmer for 30 minutes or until beef is tender.

Butternut Squash, Apple, and Fennel Soup. I really like fennel. This has a great mix of flavors.

Butternut Squash, Apple and Fennel Soup
Recipe by: Fork Knife Swoon
Yield: 4 Servings
Ingredients
Butternut Squash, Apple and Fennel Soup
1­1/2 tbsp olive oil
1­1/2 tbsp walnut oil, plus more for serving
1 medium fennel bulb (stalks removed), chopped
1 large yellow onion, minced
1 large apple, peeled, cored, and chopped
1 tbsp fresh garlic, minced
4 cups roasted butternut squash (recipe below)
1/2 tsp dried thyme
1/2 tsp ground sage
3 cups unsalted or low­sodium vegetable stock
kosher salt and freshly­ground black pepper, to taste
optional garnish: chopped walnuts
Roasted Butternut Squash
2 butternut squash, peeled, cored, and chopped into 1­inch cubes
olive oil
kosher salt and freshly­ground black pepper
Instructions
Roast the butternut squash
1. Preheat the oven to 400 degrees. Arrange the the squash in an even layer on a sheet pan, and toss with
just enough olive oil to coat. Season liberally with salt and pepper.
2. Roast for 30­40 minutes, tossing half­way through, until the squash is fork­tender and just beginning to
brown. Let cool.
Make the soup
1. Heat the olive and walnut oils in a large heavy­bottomed pot over medium heat. Add the fennel and onion,
and cook, stirring occasionally until just softened, about 2­3 minutes. Add the apple and garlic, and continue
cooking for another 2­3 minutes.
2. Add the butternut squash, sage and thyme to the pot, and cook, stirring occasionally, until warmed through
and combined. Add the vegetable stock and season to taste with salt and pepper. Bring to a simmer, then
turn the heat down to low and let cook for another 15 minutes. Remove the soup from the heat, and using
a traditional or immersion blender, blend until smooth. Serve warm with crispy bread, a drizzle of walnut oil
and fresh chopped walnuts.

Funny.  Those typos were in the original recipe.  I've cooked it several times and never even noticed.

If you like it almost mooing, go for the 5 hours and 40 minutes. If not go for for the full 3040 minutes (50 hours and 40 minutes). 

Quick Pork & Chili Stew--This is actually a stew that is better the day it is cooked rather than the next day.
The potatoes are cooked until they are falling apart to add body to the stew, so you will want to use russets. If you prefer a milder stew, green peppers may be substituted for the poblanos. Serve with warm corn tortillas or cheese quesadillas.
4 tsp extra virgin olive oil, divided
1 lb pork tenderloin, trimmed & cut into 1-inch cubes
1 medium onion, halved & sliced
2 poblano peppers, diced
2 cloves garlic, minced (I use 4 or more)
1 medium russet potato, cut into 1/2-inch pieces (I don't peel them, but they may fall apart easier if you do)
14 oz. reduced sodium chicken broth
1 1/2 tsps ground cumin
1 tsp dried oregano
1/2 tsp salt
1/8 tsp cayenne (optional)
1 T. lime juice or provide a wedge of lime on the side with each bowl

1. Heat 2 tsps oil in a large saucepan over medium heat. Add pork; cook, stirring until no longer pink on the outside, about 4 min. Transfer with any juice to a bowl.
2. Add the remaining 2 tsps oil, onion & poblanos to the pan. Cook, stirring until softened, about 3 minutes. Add garlic and cook 1 min more. Add potato, broth, cumin, oregano, salt and cayenne (if using); bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, partially covered and stirring occasionally, until the potato is tender, about 10 min.
3. Return the pork and any juice to the pan and cook, partially covered, until the pork is cooked through and the potatoes are fall-apart tender, about 5 minutes more. Note: Be sure the potatoes are close to falling apart prior to adding the pork or the pork may get a little dried out or slightly tough. Stir in lime juice prior to serving unless you are providing wedges with the individual bowls.

Great! Glad you enjoyed it. Good idea on the ground pork. Will be quicker than dealing with the tenderloin, too.

Sounds tasty. I bought some local chops on Friday which may fit this recipe nicely.

what makes it "xmas"? Honey?