What are You Cooking the Week of April 14, 2019?

Home Forums Cooking — (other than baking) What are You Cooking the Week of April 14, 2019?

Viewing 15 posts - 16 through 30 (of 34 total)
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  • #15624
    RiversideLen
    Participant

      Same as yesterday, Matzo ball soup and leftover pork roast.

      #15625
      Mike Nolan
      Keymaster

        I've never had faro, is it similar to couscous?

        #15631
        Joan Simpson
        Participant

          Today 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.

          #15633
          BakerAunt
          Participant

            Mike--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.

            #15635
            Mike Nolan
            Keymaster

              Tonight 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.

              #15645
              Italiancook
              Participant

                Lunch 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.

                #15646
                Mike Nolan
                Keymaster

                  Have you looked into whether parsnips would also be an acceptable substitute for potatoes?

                  #15655
                  BakerAunt
                  Participant

                    For 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.

                    #15656
                    chocomouse
                    Participant

                      I made a turkey-broccoli braid and a batch of Duchess soup for dinner. Perfect on this dreary, drizzling, chilly day.

                      #15657
                      Mike Nolan
                      Keymaster

                        OK, what on earth is a turkey-broccoli braid?

                        #15658
                        Joan Simpson
                        Participant

                          Tonight we had spaghetti and meat sauce with garlic bread,jello and cottage cheese for a snack.

                          #15659
                          RiversideLen
                          Participant

                            Today I just made veg chicken noodle soup and had it with a store bought rotisserie chicken.

                            #15661
                            chocomouse
                            Participant

                              The 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!

                              #15664
                              Italiancook
                              Participant

                                Mike, 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.

                                #15668
                                Mike Nolan
                                Keymaster

                                  Parsnips 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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