What are you Cooking the Week of April 6, 2025?

Home Forums Cooking — (other than baking) What are you Cooking the Week of April 6, 2025?

Viewing 15 posts - 1 through 15 (of 28 total)
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  • #45998
    Mike Nolan
    Keymaster

      I'm making Boeuf Bourguignon for supper tonight, and will make some Thousand Island dressing as well.

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      #46003
      BakerAunt
      Participant

        For us, Sunday dinner will be more of the Black-eyed peas with rice, ham, and vegetables that I made yesterday.

        #46004
        Joan Simpson
        Participant

          I had steak and a baked sweet potato.

          #46005
          RiversideLen
          Participant

            I made some chicken veg soup and a quesadilla. I wanted to make a tostada but found I have no refried beans.

            #46006
            Joan Simpson
            Participant

              I made chicken soup from rotisserie chicken added some Knorr chicken flavored rice and some spaghetti noodles, a can of peas with carrots.Tastes like chicken pot pie in a bowl, so good on this rainy nasty day.Trying to use stuff from the freezer.

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              #46010
              BakerAunt
              Participant

                That looks good, Joan! I'm also working on using stuff from the freezer. I roasted chicken thighs for dinner on Monday, which we had with roasted sweet potato chunks and microwaved fresh broccoli.

                #46012
                cwcdesign
                Participant

                  I made a big batch of roasted vegetables and then baked some chicken tenders. I'm all set for a few days.

                  #46015
                  Joan Simpson
                  Participant

                    No I didn't bake it but I bought some rye bread and made one of my favorite sandwiches a Ruben and it was delicious with corn chips.

                    #46016
                    chocomouse
                    Participant

                      Tonight I made chicken alfredo and with it had a salad using greens and herbs from the newest seeding of greens. This will be my last crop from the sunroom this season; the next ones I'll plant on the deck in about 6 weeks.

                      #46017
                      cwcdesign
                      Participant

                        Chocomouse - your ears must have been burning this afternoon. My manager and I were talking about maple syrup for the store (we have one bottle of Bourbon Barrel syrup aged in bourbon barrels which is a little too specialized for our guests. She wanted to know if there was a southern supplier. I told her that our jam supplier makes it but it's kind of blah. And, then I said I should reach out to the family I get mine from. Is there any chance you offer your syrup wholesale in pints? If so, I'll reach out by email tomorrow. If not, do you have other people you can recommend.

                        #46018
                        Mike Nolan
                        Keymaster

                          We had BLT's made with some more of the hydroponic tomatoes.

                          #46019
                          BakerAunt
                          Participant

                            We had more of the black-eyed peas with rice and ham.

                            I made yogurt today.

                            #46020
                            chocomouse
                            Participant

                              cwcdesign, about how much syrup would you want to purchase, say over the course of a year? He does wholesale, however, it's a small operation. I'll ask him when he gets home tonight. And thanks for thinking of his business - it's all through word-of-mouth!

                              #46021
                              Joan Simpson
                              Participant

                                I had another Reuben tonight with chips.

                                #46022
                                BakerAunt
                                Participant

                                  For Wednesday's dinner, I made a farro stir-fry with chopped carrots, celery, kale, and sliced mushrooms. I added ½ tsp. of Penzey's Justice spice blend. We had it with the last two chicken thighs that I had roasted on Monday.

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