August 19, 2018 at 5:15 pm #13227
Today I made two batches of peach jam. The details will be on the canning thread.
For dinner, I roasted chicken thighs that I brushed with olive oil and sprinkled with Penzey’s Ranch dressing mix. That’s a lot less Ranch dressing mix than I used the first time I tried this recipe!August 19, 2018 at 5:50 pm #13228
For supper tonight I made grilled ham and cheese sandwiches with home cut fries.August 22, 2018 at 5:52 pm #13234
We finished the leftovers last night, so I needed to cook tonight. I made the All-American Potato Salad, with the last of those Rose potatoes from the Farmers’ Market. (I’ll need to try one of their other varieties and hope it will work as well.)
I made the Turkey-Zucchini Meatloaf with Peach Dijon topping. I tried increasing the oats to 2/3 cups and the zucchini to 1 1/2 cups. I also used 1/3 cup peach jam and close to 2 Tbs. Dijon (finished the jar).August 22, 2018 at 7:40 pm #13235
I didn’t cook but my bestie in N.H. did. She made scallops baked in the oven,topped with stuffing,lemon juice and butter,served with asparagus and oven fried potatoes. Scallops were delicious and on sale for $8.95.August 22, 2018 at 8:56 pm #13237
I made a burger which I had on a homemade bun (I’ve been a bit lazy and haven’t made them in 2 or 3 weeks) and a rather large salad.August 22, 2018 at 10:06 pm #13238
I made a small pot of potato soup tonight.August 23, 2018 at 4:46 pm #13239
Joan–don’t you love it when it gets slightly cool and soup can be on the menu again?
For lunch on Thursday, I made Vegetable-Lentil-Barley Soup, using the potato water left from cooking the potatoes yesterday for the potato salad. I sautéed chopped onion, chopped celery, chopped red bell pepper, and a bit of garlic before adding about 4 cups of the potato water, 1 cup lentils, 1/4 cup pearl barley, and 1 tsp. Penzey’s Bouquet Garni. Once it had all cooked, I added some freshly ground pepper. It made enough for four or so days more.
August 23, 2018 at 7:06 pm #13242
- This reply was modified 1 month ago by BakerAunt. Reason: added missing information
BLTs are the menu every night at our house!! Tomorrow I plan to make a big batch of pesto to use up a lot of my basil.August 23, 2018 at 10:38 pm #13247
Yes BakerAunt glad it’s cooling down a little we love soup and tonight we had chili.
Chocomouse we love BLT”s too!
August 25, 2018 at 4:51 pm #13249
- This reply was modified 1 month ago by Joan Simpson.
Last night I made the Mexican casserole,tonight we had chili,cheese and onion over a hot dog.
.August 25, 2018 at 6:42 pm #13251
It hasn’t cooled off any where I am, but I made some minestrone soup (minus the pasta) any way. The temperature is still in the 90’s in the daytime and low 70’s at night. Sure tasted good. I wish I could can some jars however, I don’t have a canner. My mother used to can lots from the garden every year.August 26, 2018 at 10:56 am #13261
Bev the cooling off here is high 80’s and low 90’s still hot but I’m cooking soups.August 26, 2018 at 12:33 pm #13262
I’m so looking forward to lower humidity and some cool mornings. I figure anything I cook, besides salads, is going to be hot! Today I made pasta with mushroom and garlic sauce for my family. It was hot (not spicy) but really tasty. My granddaughter is vegetarian so it was perfect for her.
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