What are you Cooking the Week of April 24, 2022?

[BakerAunt]

For lunch on Wednesday, and into next week, I made Spanish Chickpea, Spinach, and Bulgur Stew (recipe adapted from the Penzy's site). Temperatures went below freezing last night, and today is in the mid-40s, so the stew hit the spot. It was also good for using up more of my frozen tomato sauce.

[Mike Nolan]

It's 80 again today, and the long range forecast shows it dipping into the 30's just once, on Sunday night. I'm still going to wait until mid-May before I put out my tomatoes, eggplants and melons, though. Been burned by a mid-May dip accompanied by sub-freezing wind chills too many times.

It's been really dry, and while there's some rain in the forecast for the weekend, it isn't expected to be heavy. The wind continues unabated.

[chocomouse]

We had chicken stew and fresh dinner rolls tonight. It's snowing here now, just spitting, and it won't last. But I'm glad my lettuce hasn't sprouted yet. I won't transplant cold sensitive things like tomatoes and basil until about June 1.

[Joan Simpson]

We had meatloaf, mashed potatoes and leftover steamed cabbage.

[Mike Nolan]

We had takeout salads from Amigos.

[RiversideLen]

On Tuesday I made meat sauce with mushrooms and had it with pasta. Yesterday I made a small cast iron pizza. I put a thin layer of cheese on the dough and then baked it for about 5 minutes. Then I put some of the meat sauce on and topped it with a sprinkle of parm and then a layer of mozzarella. I had it with some chicken veg soup.

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[chocomouse]

That looks so good, Len. I always do my pizza on cast iron. I have the 15" Lodge pizza pan and it's perfect, except it doesn't fit in the Breville counter top oven.

[Joan Simpson]

I agree Len your pizza looks good!

We had chargrilled chicken breast, rutabagas and green beans with potatoes cut up in them.

[RiversideLen]

Thanks, Chocomouse and Joan. It tasted pretty good too, had the leftover for today's lunch. I usually make pizza on the baking stone but every now and then I do the cast iron. The nice thing about cast iron is I don't have to preheat it like I have to do with the stone.

Tonight's dinner will be pasta with the remaining meat sauce and asparagus.

[chocomouse]

A late dinner tonight was chicken salad sandwiches, with green celery tops, cilantro, rosemary, onion, and garlic, on Walter Sands white bread (with 1 cup of whole wheat subbed for 1 cup of AP).

[BakerAunt]

Len--I like the way you use the sauce for three different kinds of dinner.

Dinner on Thursday night was Garden-Style Turkey Meatloaf with Oats, a recipe from the Quaker Oats site. I replace the Italian seasoning with Penzey's Mural of Flavor seasoning and delete the onion in deference to my husband. Instead of the grated carrot, I used a small diced red pepper. While the meatloaf cooked, I roasted chunks of yellow potatoes, tossed in olive oil and Penzey's Sunny Paris in the small counter oven. We also had microwaved fresh peas. The meatloaf will last us three days.

[Mike Nolan]

I had a salad and some of the leftover meatloaf, should be enough left for lunch for me tomorrow. My wife had some soup, her throat's a bit irritated, possibly due to the sinus rinse she's been using.

[Joan Simpson]

I made some BBQ pork,red new potato salad with the skins on and fresh cole slaw.My husband didn't care for the BBQ but two out of three ain't bad lol.

[BakerAunt]

Joan--I'm making coleslaw tomorrow!

We had leftover turkey meatloaf. I roasted some cubed sweet potatoes to go with it, and we also had microwaved fresh broccoli.

[chocomouse]

Joan, I think you are 3 for 3 and you hit it out of the ballpark!!

Our dinner was kielbase, peppers, and onions done on the grill, in Moomie's burger buns.

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