What are you making for dinner?

Brie

I've made some soup but it's a bit bland and am wondering what I can do to add some flavour/zip.

So it's a red onion lightly fried, broth added, a couple of sprigs of left over cauli, a large handful of carrots, about 3 large handfuls of squash (like a butternut but a bit milder which is the heart of the problem), 3 small peeled potatoes, a handful of red lentils.  After cooking and blitz blending it I've added some worcestireshire, a small amount of tabasco, another stock cube, dried basil, thyme and chives.  

I can add more tabasco of course but I didn't know if there was a go to anyone had that might be available in my kitchen.  Ketchup sprung to mind (for the tomato hit) and also mustard (we've several types) or some borscht powder?  or are there some spices you might recommend.  Dinner is in about an hour - so 7:30 ish.  

JIL

@Brie sorry I'm too late, I usually add flavour with marmite or better still aldis yeast extract, dont know why but it always tastes better. Islandmaid recommends yeast flakes in her bolognese sauce and that does give a great flavour boost.

Tonight we were going to have jacket potatoes but not one was suitable, they all seemed to have a brown coating (definitely not mud lol) so only suitable for peeling really.
So we had poundies with salad, leftover gammon from yesterday and I had a mushroom omelette.

Brie

Thanks @JIL
I would shudder to even have marmite in the house frankly so would def never actually put it in something I might eat!!!   English husband and English SiL used to give the same jar to each other every Christmas - it was a bit like them playing hot potato with it!!!  "EWWW!  Take it away!!"

In the end the soup cooked down a fair bit and the herbs kicked in nicely.  Typical OH complained about me making soup because Heinz does better but then happily tucked into mine and ate twice as much as me.   

goldfinches

@Brie your OH's complaining followed by scoffing did make me laugh.

Co-incidentally I noticed these jars of flavouring paste at my local T*sco and have been pondering the umami, mushroom, miso and smoked tomato versions so wonder if anyone here has tried them and, if so, what they thought.

Nelliegrace

I use Marigold stock powder if I haven’t made bone stock. I think paprika goes well in tomato sauce or soup. 

This week we have had cheese and tomato omelettes with new potatoes and greens.
Cod fillets with a buttery white sauce, new potatoes and steamed vegetables.
Tonight, I cooked some beef mince with onion, celery, carrot, broccoli, cauliflower and courgette, with a bit of water and some fusilli, and some tinned red kidney beans added. 

JIL

Tonight I made two trays of roasted veg, one with chorizo and chicken, the other without.
I also did a tray of sliced potatoes and added some broccoli florets and some grated parmesan. 
I'm sure I posted yesterday but cant find it. We had quorn cottage pie and beef mince cottage pie with cabbage. (Tuesday)
I picked up some half price hake today, so Thursday dinner will be thai green fish curry with a side of sticky rice and green beans. 

Protogenia

Chicken and lemon  thighs with savoury cauli rice and roasted carrots. 

Brie

I did bass filets last evening with new potatoes and peas.  Very yum.

Tonight the OH will be mostly doing risotto with prawns and mussels.  I've got the mussels to be used out of the freezer as if I left it to him he would have added the whole bag.  I think that risotto should be mostly rice and not mostly the other things unless it's chicken livers and you can never get too many of them!

JIL

@brie, I recently bought 6 packs of chicken livers reduced to 20p per pack. The dogs are eating one pack each weekend. 

Tonight I had the m and s mushroom tagliatelle with a piece of baked salmon.
Others had steak fajitas and Mexican rice. 

winterbear95

Tonight for dinner is
slow cooker chilli 
jacket potatoes in air fryer 
and nachos (which I have to pop out to get along with much needed bread and milk)