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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of April 17, 2022?
Mike Nolan.Happy Easter to all.It was just the two of us so we had Sloppy Joe's and fries.
For Easter dinner, I made Maple-Glazed Pork Tenderloin, muddled mashed potatoes, and microwaved frozen peas. We had applesauce from the freezer. We also had thin slices of the Limpa Bread I baked yesterday (wonderful) and Chocolate Olive Oil Bundt Cake with Blood Orange Glaze (a lovely pink).
We had beef stew over corn bread and I made refrigerator pickles.
With several leftovers to choose from, we went with takeout. 🙂
We had cavitappi with a tomato-meat sauce, and a green salad.
Happy Easter! I had my brother over and we had ham, rice with Amy's vegetarian chili and fresh asparagus.
On Monday, we had leftover pork tenderloin and muddled mashed potatoes, but I found some lovely green beans at Aldi's, so we also had microwaved green beans.
Tonight, we will have leftover Lentil, Vegetable, Barley Soup.
I made yogurt on Tuesday.
We had beer battered fish and steamed broccoli tonight.
I baked a half chicken in the roasting pan and with that we had potato salad and field peas with snaps.
Home-made baked beans and hot dogs!
We had cube steak with onion gravy, mashed potatoes and creamed corn.
We had more delicious Easter leftovers with fresh green beans.
Tonight we had chargrilled chicken, macaroni and cheese and acre peas from the freezer.
Because weâve had long days at work and I had a 6:00pm meeting on Tuesday (my day off), I made tuna and white bean salad. I will finish this off tonight with a wedge salad from work - the lid popped so we couldnât sell it - it was made fresh this morning.
On Easter, I made deviled eggs to take to lunch with my manager and her mom. I FINALLY found the answer to cooking and shelling hard boiled eggs - Kenji Alt-Lopezâs article on Serious Eats https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs - I boiled them, but have now bought an insert so I can steam the eggs the next time. I watched them carefully because of my wonky stove and followed directions exactly. Cooked for 11 minutes, shocked in ice water for 15 and refrigerated overnight. I peeled 12 eggs in less than 10 minutes and the only egg that wasnât perfect was the one that cracked in the pan. The whites were tender as well - Iâm sold.