Testing - Leftover Vegetable Soup

 https://www.thespruceeats.com/leftover-vegetable-soup-recipe-435758

1/4 cup vegetable oil
1 large onion (peeled and finely chopped)
2 cloves garlic (peeled and finely chopped)
2 large carrots (peeled and chopped into bite-sized chunks)
2 ribs celery (washed and chopped into bite-sized chunks)
3 cups vegetables (peeled and chopped into bite-sized chunks)
2 1/2 cups vegetable, chicken, or beef stock
1 bay leaf
Optional: 1 teaspoon five-spice powder
Optional: 1/2 teaspoon ground cumin
Salt and black pepper to taste

1. In a large stockpot or soup pan, heat the vegetable oil. Add the onion and gently cook until it begins to soften. Add the garlic, carrot, and celery and cook for another 5 minutes, taking care not to burn the garlic. Add the chopped vegetables and stir. Add the stock, bay leaf, and spices, if using. Cook until all the vegetables are soft and cooked through, about 20 minutes. Blend the soup in the pot using a stick (immersion) blender, or pour into a food processor and blend. You can create a smooth soup, or leave it a little chunky. Cook the soup for another 5 minutes to reduce slightly. Season with salt and pepper to taste.

Tips

Great vegetables for soup include parsnips, celeriac, leeks, sweet potato, or any other winter roots. The addition of the root vegetables helps to thicken the soup and means less time reducing on the stove. 

Make sure all of the vegetables are cleaned, peeled, and cut into similar size chunks.

Leafy greens that are great in soup include spinach, watercress, cabbage, collard greens, and arugula.

Don't be afraid of adding cooked vegetables to the soup. These can be added toward the end of the cooking time to make sure they are thoroughly heated through.

A great addition is mashed potatoes, which will thicken the soup as well as add flavor and volume.

Chicken Casserole - Test 1

https://www.everydayhealthyrecipes.com/creamy-lemon-chicken-potato-bake-healthy/

1 - It got good reviews. I made a few changes which I've indicated. To try again, next time we have leftover chicken.

200-230 g leftover chicken
700 g potatoes, peeled
1 bay leaf
For the lemon thyme sauce
30 g butter
25 g flour
350 ml chicken stock stock cube is fine
80 ml single cream/light cooking cream
1 tbsp lemon juice plus zest of 1½ lemon
1⅓ tbsp fresh thyme, leaves only or 1.5 tsp dried
1 tsp Dijon mustard
½ tsp each: garlic and onion granules/powder
3 tbsp mature cheddar or similar
Fine sea salt and pepper to taste

1. Peel and boil the potatoes in salted water with a bay leaf (do not overcook the potatoes).  Drain and place in your casserole dish. Add the chicken pieces and tuck in between the potatoes. Set aside.
2. Preheat the oven to 425 F/ 220 C/ gas mark 7. 
3. To make the sauce in a saucepan gently melt the butter, add the flour and quickly whisk until a smooth paste forms (this is roux).  Gradually add the chicken stock, whisking all the time and cook over a medium/high heat until the sauce thickens and starts bubbling up.
4. Remove from the heat, add the cream, lemon juice and zest, thyme, mustard, onion and garlic granules and whisk until well combined and smooth.  Season to taste and set aside for 2 minutes, then pour the sauce over the chicken and potatoes.  Sprinkle the grated cheese over the whole thing and bake on the top oven shelf for 15 minutes.
5. Remove from the oven, place on top of a cooling rack for 5 minutes, then tuck in!