Home › Forums › Cooking — (other than baking) › What are You Cooking the Week of April 14, 2019?
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Joan Simpson.
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April 16, 2019 at 9:40 pm #15624
Same as yesterday, Matzo ball soup and leftover pork roast.
April 16, 2019 at 11:04 pm #15625I've never had faro, is it similar to couscous?
April 17, 2019 at 3:26 pm #15631Today we're having cold plates,chicken salad,green salad with just lettuce and tomatoes stirred with mayonnaise,deviled eggs,beets and crackers.Jello and cottage cheese for later on tonight.
April 17, 2019 at 3:37 pm #15633Mike--I tried looking up farro on the internet, and apparently there are three different varieties and some variation in spelling. What I use is sold by Bob's Red Mill. In appearance, it looks somewhat like pearl barley. The package gives two ways of cooking it. I follow the method of rinsing it well, then adding it to boiling water or broth and simmering, covered for 30 minutes. If the broth is not absorbed, I cook it down. The other method calls for soaking overnight, then cooking for about 10 minutes.
April 17, 2019 at 7:37 pm #15635Tonight we had lavash pizza, which has been our go-to dish lately, it's fast and easy and the lavash come 3 to a package so when you buy a package you need to make it several times or do something else with lavash.
April 18, 2019 at 10:58 am #15645Lunch today will be lamb chops and roasted turnips with roasted mushrooms. I've never before roasted turnips, although I like them a lot. They're a good substitute for potatoes, which I can no longer eat for medical reasons. I pulled the recipe off Food Network, and it looks as easy as roasting any other vegetable.
Dinner will be chef's salad with vinegar & oil dressing. I picked up radicchio and Boston lettuce at the store this morning, along with green onions and mushrooms. I'll add hardboiled eggs and call it a meal. We'll eat chef's salads over the next few days until the lettuce and radicchio are gone, but I may use a different dressing.
April 18, 2019 at 2:19 pm #15646Have you looked into whether parsnips would also be an acceptable substitute for potatoes?
April 18, 2019 at 6:24 pm #15655For Thursday night's dinner, I made my healthier version of my mother's hamburger stroganoff, which we had over a mix of brown and a mixed rice blend (a combination that Bob's Red Mill does not appear to sell anymore.) We had microwaved fresh broccoli as the side dish.
April 18, 2019 at 7:04 pm #15656I made a turkey-broccoli braid and a batch of Duchess soup for dinner. Perfect on this dreary, drizzling, chilly day.
April 18, 2019 at 7:24 pm #15657OK, what on earth is a turkey-broccoli braid?
April 18, 2019 at 9:35 pm #15658Tonight we had spaghetti and meat sauce with garlic bread,jello and cottage cheese for a snack.
April 18, 2019 at 9:37 pm #15659Today I just made veg chicken noodle soup and had it with a store bought rotisserie chicken.
April 19, 2019 at 7:31 am #15661The braid is like stromboli, but is shaped into a faux braid. I first learned about it years ago through Pampered Chef, except they use canned, refrigerated biscuit dough, and I use my pizza dough recipe. You may have seen the sweet dough lemon braid that KAF does. This filling was turkey, broccoli, red pepper, onion, shredded cheddar, garlic, and dill. I often use whatever meat and veggies I have left in the fridge. Not only is it tasty, it looks impressive on a potluck table!
April 19, 2019 at 10:44 am #15664Mike, I believe parsnips are a starch, but I have no idea if I'm right. I have considered using them as a potato substitute, but I don't think I like them. Raw, I do not, although cooked, I might. Now that you've brought this up, I'll plan on buying some and roasting them.
A while back, I tried making mashed turnips, in the same way I would mashed potatoes. They were too watery. The Neely's (Food Network) have a recipe for mashed turnips that use 1 potato, also. I guess that's so the starch from the potato will hold the turnips together in the mash.
The roasted turnips from yesterday were good overall. I roasted with skins on, and I don't think I like the taste of the skins. Next time, I'll peel them. The roasted mushrooms were scrumptious, & there are more roasted mushrooms in my future.
April 19, 2019 at 1:21 pm #15668Parsnips are similar, nutritionally, to potatoes, though there's a little more sugar in them so they're slightly higher in calories and carbs.
Parsnip mash is a fairly common side dish in England.
I use them mainly to add a little sweetness to chicken stock. It's the ingredient that makes chicken soup taste 'right'.
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