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Home › Forums › Cooking — (other than baking) › What are you Cooking the week of April 28, 2019?
Italiancook.Left over pork tenderloin,fried okra and potato salad.
We had leftover rotisserie chicken, microwaved frozen lima beans, and "mushroom" noodles from Aldi's, which I fixed up with sliced mushrooms sautéed in a bit of olive oil and then the defatted drippings from the rotisserie chicken.
Grilled cheese tonight with fontina and mozzarella. I've been cleaning out the freezer, so most of what I've cooked in the last 2 weeks have been frozen soups.
I'm making broth from the remains of the rotisserie chicken. I plan to roast cubed sweet potatoes--glazing them with maple syrup halfway through the time--to go with pork my husband plans to cook tonight. We will microwave frozen peas on the side.
BakerAunt.
Tonight we had cubed steak,sour cream mashed potatoes and garden peas with left over carrots.
Simple here tonight,my husband had a hamburger steak and baked potato,I had a hamburger on light bread.
Tonight we had boneless chicken breasts marinated in Italian dressing along with thin cut onions sauteed,left over green butter beans and creamed corn.
We had tacos tonight. I'm also using my immersion circulator today to prepare a batch of cocoa butter silk, which is used to quickly temper a batch of chocolate.
On Saturday afternoon, I cooked 2 ½ cups of dried lima beans that I had begun soaking Friday night. (I drained them first, then added fresh water.) I used these to make “Pizza Beans,” a recipe from Smitten Kitchen Every Day, which is also on Deb Perelman’s Smitten Kitchen website. The amount of beans is my estimate, and it works well. I put in the whole bunch of kale. I also add browned ground turkey, in deference to my husband. I cut the amount of mozzarella in half, and I use low-fat. I do the final baking in a lasagna pan. The recipe has become a favorite of ours.
Breakfast for Lunch. Dinner: Spaghetti with olive oil & garlic sauce.