What are you cooking the week of August 11, 2019?

[Mike Nolan]

Here's a thread for this week's cooking log.

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[Mike Nolan]

I made 3 pans of lasagna (each of them weighing 5 pounds!), baked two and froze the third. One of the ones I baked today is one my wife is taking to a friend up in Omaha tomorrow.

It was delicious but came out a bit soupy, which is not unusual for me. It usually firms up overnight. Some sources say fresh lasagna noodles don't have to be boiled, I may try that some time, it'd certainly save time.

It could also be the ricotta/spinach filling. My wife thinks I should try adding some egg to the ricotta cheese/spinach filling as a binder, I may have to try that as well.

[Joan Simpson]

We just had scrambled eggs and toast. I also made a Chocolate peanut butter dirt cake today.It was very good,no baking just cool whip,cream cheese,chocolate pudding and had chocolate sandwich cookies like Oreos for the base and a few peanut butter cups chopped up in between layers.Was good like eating a candy bar almost.

[Joan Simpson]

Tonight we had fried ham,black eyed peas and rice.

[BakerAunt]

I made a stir-fry tonight with the rest of the cooked pork. Vegetables were green onion, carrots, celery, mushrooms, broccoli, and snow peas from our garden. I used the deglazed drippings from when my husband cooked the pork chops, and mixed in soba noodles.

[RiversideLen]

I cooked some ground pork with a little Serrano peppers and chopped onion, some fresh ground fennel seed, added some chopped tomato and what was left in a jar of pasta sauce, some water and tomato powder. I wasn't sure if I was going to make a sandwich with it or boil up some pasta. I tasted it and decided to call it spaghetti sauce. It's really good.

[Joan Simpson]

I fried a boneless chicken breast,mashed potatoes, garden peas and deviled eggs.I slam forgot to put the deviled eggs out so they'll be ready for tomorrow or a snack.

[navlys]

Since I am only making 10 more meals I am using up my freezer selection. I have some filets (beef) and a pork tenderloin and some chicken sausages and some pork sausages and 2 pkgs. of chicken thighs. Tonight I am making tacos with my ground beef. I also have 2 meals of hamburgers. Please I don't want to add it all up because I'm afraid I can't finish it all. I can't wait to move and start buying food again. We currently live in Carroll Count,Md. and will be moving to Lititz,Pa near Lancaster. Shoefly Pie "here we come"!

[BakerAunt]

I'm sending good thoughts your way, Navlys. I was plugging along in "moving mode" a little more than two years ago, and we started moving items throughout the year before that. It will be a relief when you are settled again!

[Joan Simpson]

Tonight we had Spanish rice with bread & butter.

[BakerAunt]

I’ve been avoiding cooking chicken breasts since I see so many packages where the breasts have those white streaks. Today in Aldi’s, we found a small package with two breast halves that looked good. Thus, for dinner, I made my roasted panko-encrusted chicken breasts. I smear the breast with low-fat mayonnaise, then dredge it in a combination of panko, a bit of grated Parmesan, garlic powder, Penzey’s roasted onion powder, and pepper. They roast for 30-35 minutes at 375F on a parchment-lined baking sheet. These were tender and good—the way I remember them before those rubbery ones made me swear off eating them. We had it with spinach noodles tossed with onion, frozen broccoli I wanted to get out of the freezer, sliced mushrooms, and the drippings from roasting a turkey breast that I had in the freezer. I tossed it with a little grated Parmesan. We have enough to have it again tomorrow.

[Mike Nolan]

I won't buy chicken breasts if they look gargantuan. In fact, lately I've been more inclined to buy a smaller (3.5 to 4 pound) whole chicken and cut it up. I only buy the bigger ones if I'm making stock and want to make soup or chicken salad from the boiled chicken. I could eat chicken 4-5 times a week but my wife gets tired of it if I have it more than 2 or 3 times a month.

Tonight we had BLT's.

[RiversideLen]

What is the problem with the white streaks in the giant chicken breasts?

Tonight I had leftover spaghetti sauce with some pasta and a garlic bun (the last bun from last weeks) and a nice salad. I used the last of my store bought tomatoes, the next one will be one of mine 🙂

[Mike Nolan]

The problem is that white striping is sometimes accompanied by internal areas that are mostly fiber or tendon, so they're inedible. They're apparently both a side-effect of the increased size of the birds. I think the fibers are present in the smaller birds but they're so slender that you don't notice them. These you will definitely notice, they're like chewing on a rubber band.

Restaurants don't like white striping because customers are more prone to send the food back.

I've seen them in turkey breasts, too. When I make turkey tenders, I often have to carve around them.

[BakerAunt]

After dinner on Tuesday evening, I made a Four Bean Salad (green beans, waxed beans, kidney beans, and garbanzo beans). I cut the sugar, oil, and cider a bit in the marinade, but I did not cut the celery seed. (I have my priorities straight.) I wanted to use up these four cans of beans. The salt content is higher than I would like, although I used no-salt added green beans and reduced salt garbanzo and kidney beans. I omitted the ½ tsp. salt in the dressing. In the future, if I make it, I will cook my own garbanzos. I will have the salad with lunch the rest of this week and into the next, as my husband does not care for garbanzos and kidney beans.

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