What are you Cooking the Week of April 20, 2025?

[Joan Simpson]

Needing to use some cheese up so it's a grilled cheese sandwich and tomato soup.

[BakerAunt]

For dinner on Thursday, I made muddled mashed potatoes to go with the leftover turkey and gravy. We also had microwaved frozen mixed vegetables. I bought this bag of small, organically grown, yellow potatoes at Kroger.

[Mike Nolan]

We had tomato soup and fried cheese sandwiches on the honey wheat bread I baked last night.

[Mike Nolan]

Pizza night here, pix and story in baking thread.

[BakerAunt]

We had more of the turkey, mashed potatoes, and gravy, along with microwaved fresh broccoli.

I made broth on Friday, using the bones from the turkey. I froze it for future use.

Interesting--the design that accompanies my name here at Nebraska Kitchen has changed I'm not complaining, I'm just surprised. I note changes to other people's designs as well--except for Mike, who is Northwestern all the way.

[Joan Simpson]

I had a BLT tonight.

BakerAunt I noticed the change by the names too, first I noticed yours and didn't notice mine had changed too as everyone else.

[RiversideLen]

I made a pork chop, pasta and green beans.

[Mike Nolan]

That must have been something that happened when I upgraded to the latest version of WordPress. They're randomly generated but I'm not sure what is used to 'seed' them.

If you'd rather have a profile image you choose, like I do, you can register it with Gravitar under your email address, and it will show up on any site that recognizes Gravitar images.

[Joan Simpson]

No problem with the Gravitar image for me Mike.

Tonight I had breakfast for supper..eggs, bacon and raisin toast.The lemon cookies are dangerously good and soft.

[chocomouse]

We had quesadillas for dinner - leftover pork, onions, sweet red peppers, and cheddar.

[BakerAunt]

For Saturday's dinner, I used the leftover turkey and gravy with carrots, mushrooms, and celery to make a rigatoni pasta dish. I also added a cup of turkey broth from the freezer and some grated Parmesan at the end. We should have enough for one or two more meals.

[cwcdesign]

Tonight I made a crustless quiche with the asparagus I had planned for Easter (I wasn't feeling up to par for a few days over the weekend) which I kept in water in the fridge this week. This morning before work, I roasted the asparagus with some red onion to save a step when I get home. I'm very pleased with the simple recipe I found. It was as good tonight with the asparagus as the first time I made it as directed with spinach and mushrooms.

[Mike Nolan]

I made several quarts of chicken stock yesterday using bones from a chicken I had roasted last week.

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