What are you Cooking the Week of August 31, 2025?

This topic has 11 replies, 5 voices, and was last updated 5 hours, 54 minutes ago by BakerAunt.

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August 31, 2025 at 9:26 am #47201
Mike Nolan
Keymaster
Not much cooking going on here, Diane is having her Labor Day garage sale as a fundraiser for a local women's shelter, so we're both kind of busy.

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August 31, 2025 at 8:49 pm #47205
RiversideLen
Participant
I made bbq pork tenderloin, mashed potato and sugar snap peas.
August 31, 2025 at 10:03 pm #47206
BakerAunt
Participant
For Sunday night dinner, I made Vegetable and Shrimp Primavera Pasta, using fettuccine by rifting off of a recipe that appeared in the magazine that United Healthcare used to send to plan members. It used asparagus, which is not in season. I used chopped yellow and green zucchini, a red bell pepper, a bit of green onion, garlic, and halved cherry tomatoes from our plants. I tossed the shrimp in 2 tablespoons of lemon juice and let it rest for 20 minutes before adding it to the vegetables just before I added the pasta. Two of us added freshly grated black pepper to our servings: the other two eschewed it.
September 1, 2025 at 5:30 pm #47232
Joan Simpson
Participant
BakerAunt I hope you and Scott enjoy all your family while they're with you. No cooking for me today I'm eating leftovers from the weekend. I cannot believe September is here already!
September 1, 2025 at 7:47 pm #47233
cwcdesign
Participant
I've been busy cooking the last two days - must be the "cooler" weather - amazing when the 70's feel cool.

Yesterday I made a big batch of roasted vegetables on 2 sheet pans - zucchini, eggplant, portobello mushrooms, onion and assorted peppers. It took a long time as I had too many vegetables that were watery. It tasted better today than last night. Last night I had them with some pasta and cheese. This morning I made a crustless quiche to cut up and freeze in portions - I had one for lunch - it's good but I like my other recipe better. I also made a big batch of baked oatmeal for this week and some for the freezer. I was trying to decide if I wanted to get another rotisserie chicken, but I went with a small meatloaf instead - I do not remember the last time I made meatloaf, but it was a nice change.
September 1, 2025 at 9:25 pm #47234
BakerAunt
Participant
I made spaghetti squash lasagna for dinner on Monday. I used our tomatoes to make the sauce and red bell pepper and spaghetti squash from the farmers market. We now have a full house, since my younger bonus son, his wife, and the two little ones arrived before dinner. We devoured the entire casserole!

Thanks, Joan. This house has not had this many people laughing together in it for a long time. It feels so good.
September 2, 2025 at 3:50 pm #47235
Joan Simpson
Participant
Still eating leftovers and yogurt here.
September 2, 2025 at 5:28 pm #47236
RiversideLen
Participant
My neighbor gave me this Italian seasoning mix. The label is in Italian and has no use suggestions other than it's for seasoning one's pasta.

Yesterday I diced some zucchini and tomatoes. I took a heaping tablespoon of the seasoning and warmed it a little in some olive oil, then added the zucchini and tomatoes. I let it simmer for a while and then added diced leftover pork tenderloin and had it with pasta. Man, that thing was spicy hot! I'll use less of it next time.

Still debating what tonight's dinner will be.

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September 2, 2025 at 7:02 pm #47239
Mike Nolan
Keymaster
With a picture of a pepper featured on the label, I would have expected it to have some kick to it.
September 2, 2025 at 7:08 pm #47240
cwcdesign
Participant
Calabrian peppers are known to be hot - they're actually an Italian chili pepper. I tend to steer away from them
September 2, 2025 at 9:39 pm #47242
RiversideLen
Participant
I'm thinking it might be a good seasoning (in moderation) for meatballs.

Tonight I made tacos. Corn tortillas with Mexican style cheese on top, put in the toaster oven on convection mode until the cheese melted, then topped with diced pork, salsa & lettuce, reheated leftover mashed potato, sugar snap peas and carrot.
September 2, 2025 at 10:47 pm #47243
BakerAunt
Participant
Len--sour cream or Greek yogurt can help somewhat with hot spices, but I am making a note never to go near that blend.

Dinner on Tuesday was roasted chicken thighs. Scott skinned them for me, and then I rubbed them with a little low-fat mayonnaise and coated them in a mixture of 2/3 cup toasted panko, combined with 2 tsp. of Penzey's Justice blend. Next time I will use ¾ cup, as the coating was slightly scant on the last one. In addition, I made Green Bean, Cherry Tomato, and Feta Salad. I had to add some green beans from the farmers market, as ours are in between crops. I also made Pepperidge Farm dressing, from a bag saved from last winter, as it is a favorite of my bonus daughter.
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