What are you Cooking the Week of September 20, 2026?

This topic has 22 replies, 7 voices, and was last updated 1 month, 1 week ago by RiversideLen.

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September 20, 2026 at 12:24 am #50083
Mike Nolan
Keymaster
Might do a variant on Reubens tonight, using pastrami and Emmentaler cheese.

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September 20, 2026 at 10:18 pm #50085
BakerAunt
Participant
We finished the turkey-zucchini loaf and the leftover pasta with goat cheese for Sunday dinner.
September 21, 2026 at 5:41 am #50087
cwcdesign
Participant
It's been a while since I posted and even since I've checked out the threads. My cooking and baking has been sparse as well. I tend to make a meal that lasts for several days, so usually not much to report. I've also been reworking my schedule at home to create more time for my art and my classes - that part is going well And I also do my PT 6 days a week- lots of improvement there, but I'm told it will probably take another 6 months before I'm completely done.

Last night I made a pot of tortellini en brodo which I will enjoy for a few more nights.
September 21, 2026 at 7:32 pm #50089
Joan Simpson
Participant
I had hamburger vegetable soup with salad and French bread.
September 21, 2026 at 9:39 pm #50090
BakerAunt
Participant
I made yogurt on Monday. For dinner, I made salmon and couscous, which we have not had for a while, along with microwaved frozen peas.
September 22, 2026 at 4:38 pm #50091
Joan Simpson
Participant
I had shrimp avocado salad again .
September 22, 2026 at 6:33 pm #50092
BakerAunt
Participant
We bought some marked down chicken thighs on our weekly shopping trip to our local grocery store that I needed to use for Tuesday's dinner. I did some internet browsing and found this recipe for Apple Butter-Glazed Chicken Thighs:

Apple Butter Glazed Chicken Thighs: A Sweet & Savory Lancaster County Favorite

I mostly followed the recipe except for the salt and the red pepper flakes. I also used avocado oil in place of the butter and in place of olive oil for browning the chicken, which I also skinned. Once I moved it from the stove top to the oven, it cooked fast, needing only 20 minutes before I added the rest of the glaze. We thought it was pretty good, but the apple butter glaze needs something more. I might add either celery seed or celery salt when I make it again. We had it with bulgur cooked in chicken broth and microwaved frozen mixed vegetables.
September 22, 2026 at 8:49 pm #50093
Mike Nolan
Keymaster
We had corned beef Reubens again tonight.
September 22, 2026 at 9:34 pm #50094
RiversideLen
Participant
I made a stir fry with thin porkchops, cauliflower, broccoli, carrots and green beans. Had it over thin noodles.
September 23, 2026 at 6:12 pm #50096
skeptic7
Participant
It finally got cool enough yesterday to consider cooking more than grilled cheese sandwiches. I did green beans with meat sauce , using green beans and hamburger from the farmer's market. I had to do a lot of subsitutions to this recipe. My version turned out mildly spicy. Next time I'll cook the meat part a little longer to make it softer -- or perhaps a lot less. Ate this with white rice.

Sauteed Green Beans with Ground Beef
September 23, 2026 at 6:12 pm #50097
BakerAunt
Participant
For dinner on Wednesday, I made the pecan coated pork slices and roasted a honey nut squash that I had cubed and tossed in olive oil. We also had microwaved fresh broccoli. I ate the stalks and left the flower part for Scott, since I can only do limited flossing around the tooth with the temporary crown. Between last night's chicken and tonight's pork, I have the main protein for the next four night's meals.
September 23, 2026 at 6:49 pm #50099
Joan Simpson
Participant
Skeptic7 your green bean dish sounds very good! Thank goodness it's cooling off here too.

Tonight I had a ham sandwich with chips and a banana.
September 23, 2026 at 7:08 pm #50100
Mike Nolan
Keymaster
Another pizza, this time I put on some diced ham, diced mushrooms and diced peppers in addition to the sauce, marinated tomatoes and mozzarella cheese., with chopped fresh basil on top.

It was the best pizza I've made this year.

I sent the photo to my older son. Here's his response:

That looks a lot like the pizza we had tonight from a place here in Troy [NY].

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September 24, 2026 at 11:49 am #50103
skeptic7
Participant
Mike; That pizza looks wonderful. Is this one of the crust recipes you were experimenting with?
September 24, 2026 at 5:08 pm #50104
Mike Nolan
Keymaster
Yes, this is the Neapolitan crust recipe from the King Arthur Pizza book.

What I've been doing is rolling it out, then I let it sit for a while to rise. Then I put some sauce on it, throw it on the pizza steel in a 500 degree oven for 3 minutes, take it out, put on the rest of the toppings, put it back on the steel for another 3 minutes or so, then move it to a baking sheet and put it under the broiler until the cheese is melted on the top.

Comes out pretty close to a wood-fired pizza for texture and taste, but without any wood smoke flavor.

I cut it into 6 pieces, each piece is 30-40 carbs depending upon toppings.
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