What are you Cooking the Week of August 28, 2022?

Viewing 15 posts - 1 through 15 (of 39 total)
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  • #36183
    Mike Nolan
    Keymaster

    August is nearly over, the college football season has started, and the leaves should start turning soon.

    So, any fall themed dishes in the works?

    I need to process my tomatoes today, and I'll probably make a quick trip to the farmer's market first, to pick up some more sweet corn. I got some from the store the other day, it had some hard kernels in it, I think it had been left on the stalk too long. Late season corn tastes different from early season corn, and it's not just the different varieties.

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    #36185
    cwcdesign
    Participant

    It's way too hot and muggy here to start thinking about fall cooking 🙂

    #36189
    chocomouse
    Participant

    I have a mess in the kitchen - it's the preserving season of the year! I have salsa started, with about 8 pints of chopped tomatoes draining, and jalepenos, and garlic ready to chop. I probably don't have enough cilantro still growing in my herb planter. I also have about 30 large tomatoes skinned, and ready to process with the stick blender, and then will add diced celery, bell pepper, and onion, and cook down for several hours. I need to get this done today because it is predicted to be 92 tomorrow.

    I'm also in the process of making a d'Italini salad, with celery, onion, red bell pepper, summer squash and zucchini, and peas if I can find some in the freezer. Maybe add some sliced black olives, too. We'll have that with grilled pork ribs for dinner.

    #36190
    Joan Simpson
    Participant

    We had breakfast for supper...pan fried sausage, rice, eggs and toast.

    #36191
    BakerAunt
    Participant

    Sunday Dinner: I am roasting chicken thighs, which we will have with the last of the sweet corn and fresh green beans from our garden.

    #36192
    Mike Nolan
    Keymaster

    We are having BLT's for supper, plus some cantaloupe from the garden.

    #36196
    Mike Nolan
    Keymaster

    Canned 5 quarts of tomato juice today, that gives me 10 for the season. Last year I did 28.

    #36197
    BakerAunt
    Participant

    We had leftover chicken thighs and coleslaw on Monday, along with a bulgur stir-fry I made with frozen broth, red and purple bell pepper, green onion, zucchini and yellow crookneck squash, and mushrooms.

    #36198
    cwcdesign
    Participant

    We had takeout pizza -unusual for us - it’s Harris Teeter’s special on Mondays

    #36199
    chocomouse
    Participant

    BLTs for dinner. Easy prep!

    #36201
    Mike Nolan
    Keymaster

    We went laptop shopping, both of ours are wearing out. Then we picked up some takeout on the way home.

    #36202
    RiversideLen
    Participant

    I made a sirloin steak, mashed potato and asparagus. I have enough steak for 2 more meals.

    #36204
    Joan Simpson
    Participant

    We had chargrilled chicken breast, black eyed peas, fried okra and jello with a mixture of pears and peaches.

    #36205
    aaronatthedoublef
    Participant

    I barbecued a chicken Sunday. It was a cooler morning and I have not used the Weber in a long time but it still works! I had a little too much smoke, I think. And when I grill it I cannot throw the vegetables in the pan with the chicken.

    Not sure what else I'll make this week. And school lunches start tomorrow (Wednesday).

    #36207
    chocomouse
    Participant

    Aaron, if your Weber is big enough, you can still put the veggies on a sheet pan, drizzle with oil and whatever seasonings, and grill them at the same time as the chicken. Just use an old sheet pan (or buy an old one at a yard sale or thrift shop) because it will probably warp and not look so great when done. Or, you could buy what I call a "grill wok", with holes in it, made special for grilling.

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