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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of June 28, 2020?
Joan Simpson.I made egg salad this morning, to go with the oatmeal- sunflower seed bread I also made this morning. We're in the midst of a t-storm right now, and it is pouring -- with storms to continue for the next 2-3 days! Glorious rain!
I'm doing chicken legs with rosemary in the pressure cooker. I'm sort of making it up as I go along with flavor choices taken from the web and methods used the last time I cooked chicken legs with a stove top pressure cooker. I have 2 carrots, 3 celery stalks, 1 onion, a sprig of rosemary, some pepper and Herbs of Provence, and 7 chicken drumsticks now cooking. Oh and 1/2 cup of left over mead instead of white wine.
Stuffed shells with meat sauce. Garlic bread.
We had a ham and tomato sandwich.
We had leftover roasted chicken thighs, microwaved frozen vegetables, and bulgur that I cooked in some turkey broth I had frozen.
I made vegetable pad thai
Cheesesteak with lots of sauteed onions and oregano and, of course, cheese. When my husband and I were at Rutgers University , there was a joint called Greasy Tony's. We'd get cheesesteaks with extra grease. Lol
Yesterday I made a pork roast, had it with barley and a veggie stir fry which was mushrooms, zucchini, red onion, red bell pepper and cauliflower.
No cooking today,it's 95*-F with heat index of 102*.We had sandwich and chips or soup.
We had penne with meat sauce and a green salad.
We had lefovers
We had cheeseburgers on the grill with the Cheese Burger Buns I made earlier today. They were the most perfect burgers I’ve ever made. We had tomatoes from the garden and sweet potato oven fries tossed with Penzey’s Tuscan Sunset seasoning
Did you do anything different that make the burgers perfect?
We had leftover red lentil-barley soup with Rye-Barley Crispbread.
CWCdesign--I am so looking forward to having tomatoes from our garden, but our plants are still at the flowering stage.