What are you Cooking the Week of January 5, 2025?

This topic has 12 replies, 6 voices, and was last updated 7 hours, 5 minutes ago by cwcdesign.

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January 5, 2025 at 10:12 am #45151
Mike Nolan
Keymaster
I think it's lefovers day here.

Spread the word
January 5, 2025 at 7:09 pm #45156
Joan Simpson
Participant
I had breakfast bacon, eggs with cheese and spinach.
January 5, 2025 at 8:12 pm #45157
BakerAunt
Participant
On Sunday, I roasted a large Fairy Tale pumpkin that I bought last October at the farmers market. After scooping it out, draining it, then processing it, I divided it into containers and froze it for later use.

Fortunately, we had pizza left over from last night, so we had that for dinner. For dessert, we each had a slice of Joan's pound cake, that I thawed earlier from the freezer. It is still as wonderful as when she served it to us in her home. We have two more slices left in the freezer.
January 6, 2025 at 5:37 pm #45162
chocomouse
Participant
We had tomato soup, made with tomatoes from our garden last summer. With it, we had focaccia I made this morning, sprinkled with KAF's The Works on top. The temperature here is now 10*, so soup was perfect.
January 6, 2025 at 5:58 pm #45163
BakerAunt
Participant
For dinner on Monday, I roasted three large bone-in chicken breasts. I made muddled mashed potatoes to go with them and pulled out leftover turkey gravy from Thanksgiving from the freezer. We microwaved frozen peas to go with the chicken and potatoes. My husband also had a bit of applesauce left from the batch I made last week.
January 6, 2025 at 7:57 pm #45164
Mike Nolan
Keymaster
Finished off the leftover pizza tonight.
January 6, 2025 at 8:15 pm #45165
cwcdesign
Participant
The temperature is supposed to be 34 (feeling like 26) by the time I get up in the morning - it was high 60's today. The cold weather is supposed to be here pretty much through next week. And, Will comes home tomorrow, so yesterday I made stock from the rotisserie chicken I bought last week and a batch of steel cut oats for breakfasts. Today, I prepped meatballs and vegetables for Ina's Italian Wedding Soup that I'll put together tomorrow afternoon after we get home - I'm picking him up at the airport and then we're going to Trader Joe's which we always try to do when we're in Jacksonville.

I took a PTO day for tomorrow and I'm glad I did as I didn't realize how exhausted I was from the last two weeks until I stopped.
January 7, 2025 at 7:38 am #45168
Joan Simpson
Participant
I made another pot of chicken noodle soup from rotisserie chicken and it hit the spot with the cold weather.It was 29 this morning feeling like 21 brrr.We don't like cold weather.

Glad to hear you're still enjoying the pound cake BakerAunt.
January 7, 2025 at 4:33 pm #45169
RiversideLen
Participant
Monday I made a pork butt roast. Roasted it at 250 degrees until it reached an internal temperature of 205 degrees (per a youtube video, that is supposed to be the optimal temperature). It took about 6 hours. It came out pretty tender and tasty. The slow roast cooks out a fair amount of fat.

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January 7, 2025 at 6:11 pm #45173
BakerAunt
Participant
That looks delicious, Len. It's good to know that the fat cooks out.

On Monday evening, I started an apple butter recipe in the crockpot, to slow cook for ten hours, or overnight. I did not get it plugged in until a quarter after midnight. On Tuesday morning, we had our local shopping trip, so the crockpot switched to keep warm for two hours until I could get to it. I used the stick blender--very carefully, after last time when the apple butter went everywhere--then cooked it on low for two hours while stirring occasionally. I canned two 1-pint jars and two 8 oz. jars, with a scant half cup left to go into the refrigerator. These are the last of the seconds and some others from the fall. I still have plenty of Winesaps for baking.

We had leftovers from yesterday for dinner on Tuesday, which is why I was able to focus today on other baking and cooking projects.
January 7, 2025 at 6:31 pm #45175
Mike Nolan
Keymaster
We had more of the cock-a-leekie soup for supper, I skimmed off the fat that had solidified at the top (chicken fat isn't very flavorful), added a little butter for flavor, some more pepper and some basil. I also chopped the chicken up into smaller pieces, Diane thought some of them were too big for a spoon.

It was quite a bit better that way, so I'm adding notes on that to the recipe, as this is a recipe I'll make again. I've still got about a dozen leeks in the garden that I will be digging up over the next month or two, but I think I'll make potato leek soup with the next batch I dig up.
January 7, 2025 at 7:42 pm #45176
Joan Simpson
Participant
I had more of the chicken noodle soup.

Len the roast looks wonderful, that'd make some good BBQ or just a good sandwich.
January 7, 2025 at 7:57 pm #45178
cwcdesign
Participant
We had the Italian Wedding soup tonight and it was really good. Will came home with a cold so I'm glad I had chicken soup for him. I had two minor issues - one I didn't dice my carrots and celery enough - they were supposed to be ¼ inch and mine were bigger so they took longer to cook down. The other is that the recipe called for tiny pasta, tubitini or stars and the smallest I could find was ditalini which cooked up bigger than I'd like - both are easy fixes and we have plenty of soup, might even need to freeze some.
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