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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of April 9, 2023?
Mike Nolan.Those impromptu stir-fry dishes are a favorite at my house, too, Len!
I have a final small bag of snow peas from the Aerogarden (I'm in the process of shutting it down, taking it apart and resetting it for another set of gardens), but I don't think that'll be tonight's supper, maybe tomorrow? Not sure what we're doing tonight, my wife has PT (for her shoulder that she dislocated 18 months ago) until 6, and she's usually pretty wiped out after that. Maybe she'll have enough energy to pick something up on the way home, maybe not.
I roasted one of my two remaining butternut squashes on Thursday and made it into puree. I have a cake recipe in which I plan to use it.
For dinner tonight, I made muddled mashed potatoes to go with the leftover turkey and gravy. We had microwaved frozen peas and leftover applesauce too.
She did pick up take-out Chinese, since her PT's office is in the same shopping complex.
I cooked fried cubed pork, rice and gravy with creamed corn.
I improvised a soup for lunch on Friday by first sauteing onion, celery, carrots, mushrooms, and garlic in olive oil. I added some leftover turkey/chicken broth and the broth I made on Sunday from the turkey giblets. I added a can of tomatoes with Hatch chilis, 2/3 cup brown lentils and 1/3 cup red lentils. For spices, I added ½ tsp. chili powder, 1 tsp. Salsa & Pico, ¼ tsp. cumin. I remembered that I had about 10 oz. of broth from black-eyed peas in the freezer, so I tossed it in along with some of the leftover water from cooking muddled mashed potatoes last night. The soup is mildly spicy, which is how I prefer it, and tastes great. I will have lunches from it into next week.
We had oyster stew.
We had tomato soup and fried cheese sandwiches, using some of the einkorn bread, which goes well with a sharp cheddar cheese.
We had chargrilled chicken breast,lima beans and rice.
Dinner tonight was stuffed peppers and green salad.
I made a large stir-fry for dinner on Saturday, using farro cooked in turkey/chicken broth, leftover turkey, mushrooms and red bell pepper from the grocery, baby carrots and napa cabbage from our farmers' market, and the leftover gravy. We have enough for two nights of leftovers for dinner, which I consider a win!
We had salads with tuna fish tonight.