When is it time to start cooking

One of the strange perks to being stuck home is I'm cooking more...a lot more....

What are some of the things you've been making, especially in light of potentially limited and odd selections of produce and other ingredients?

To start the thread, here's what I'm slowly cooking in the oven now:

My grocery store might be out of potatoes, but I was able to get celery and tomato a few days ago and carrots and onion yesterday. Additionally, the foreign food aisle was the last one hit, so I have plenty of sofrito! For this, I started by sauteeing a yellow onion and two stalks of celery (don't want to waste it!). I then added a rinsed can of black beans, then finally tossed in one tomato and half a small bag of baby carrots. Finally, I threw in a pot roast I've been soaking in sofrito and leftover salsa. I'm gonna bake it an hour at 350, then drop it to 275 until tonight.

I have everything on hand for a crock pot full of split pea soup with ham, and then when that's done a lentil soup with ham. Split pea's very easy if you have the ingredients: 1 16-oz bag of sried split peas, 2 carrots (chopped), 2 stalks of celery (chopped), 1/2 onion (chopped), bay leaf (I think this is probably optional), 32 oz of chicken or vegetable broth or stock, 2 cups of water, and then ham. Put it all in the crock pot and cook for 10 hours. It's also fine without the ham, and even better if you have a ham bone.

We have had all the ingredients for pho for a month or so, but haven't had the time.  Maybe now is the time.

Red Beans & Rice dome properly would be nice, but it's too warm down here to truly appreciate it 

Mr_Asa said:

We have had all the ingredients for pho for a month or so, but haven't had the time.  Maybe now is the time.

My wife made the comment: "You know those nice crafting supplies you've been hoarding? Now's the time to use them!" This totally applies to the nice food and booze y'all have stashed away. :D

Good work! I can definitely relate.

A lot of my cooking is combining whatever I have. 

Sometimes I say that my favorite ingredient is leftovers. We'll eat the same thing three nights in a row, and it'll be totally different every night.

It's a habit I developed many years ago when I lived alone. I'll use a pot of rice as a base, and just add a bunch of stuff to it. Vegetables, maybe some meat or shrimp, and some broth or cream soup.

My grandfather asked me what I called it (it was one of his favorite meals), so I named it goop.

I have a nice flank steak marinating and make up a nice onion and white wine sauce for it.  I have a pile of mushrooms that are going, so time to make up a nice mushroom risotto.  I think I have a nice set of greens for a salad as well.

I made a pot of spaghetti sauce last night, it's been simmering all day.  Need any recipes?

I hit the local restaurant supply store Friday when I heard that Illinois was going to be "locked down" for 2 weeks.

Spent all day yesterday portioning and vac packing for the freezer. 50lbs of asst meat, 25lbs of veggies.

Currently have a duck dry brining, just finished cleaning out and reorganizing the deep freeze.

Found a turkey from 2011.....