What are you Cooking the week of December 1, 2019?

[BakerAunt]

Skeptic--Before I had a microwave, I warmed up macaroni and cheese (admittedly Kraft!) in the top of my double boiler. The boiling water below kept it from burning.

Your Thanksgiving leftovers pizza is genius!

I think that a cranberry pizza with a complementary cheese would be delicious!

[chocomouse]

Cranberry cinnamon buns would be good. Just smear the sauce on the dough before rolling it up. If the sauce is really tart, you might want to add a little brown sugar.

[BakerAunt]

On Tuesday morning, I used 8 cups of the broth I made yesterday to make soup. I started by sautéing carrots, celery, and red bell pepper in some canola oil, then added 8 oz. of sliced mushrooms. I next added 3 Tbs. of dripping from deglazing the pork pan last night. I used Penzey’s dehydrated onion—3 rounded Tbs. rehydrated in 6 oz. of water for 15 minutes. My husband has had some issues with regular onion lately, but he seems to do ok with the dehydrated ones, and I like to have some flavor. I added the 8 cups of broth and 2 cups of Bob’s Red Mill Vegi-Soup mix (lentils, split peas, barley). For spices, I added 1 tsp. thyme, about 1 tsp. rosemary, and a bit of sweet curry powder. After boiling, then simmering for 55 minutes, I added some cut-up kale leaves. The flavor seemed to need a bit more zip, so I added 1 Tbs. Worcestershire sauce.

[Joan Simpson]

Today we had leftover Brunswick Stew and coleslaw and crackers.

[BakerAunt]

For Tuesday night dinner, I roasted two chicken thighs that we had with the leftover sweet potatoes, a bit of microwaved broccoli, and some microwaved frozen peas.

• This reply was modified 5 years ago by BakerAunt.

[Joan Simpson]

Tonight we had fried bacon,rice and tomato gravy and creamed corn.

[chocomouse]

Dinner tonight was penne with a tomato, sausage, pepper and onion sauce, and a green salad.

[Mike Nolan]

I wound up doing a soup and salad from Zoup.

[RiversideLen]

I had leftover roast beef and made mashed sweet potato.

[Mike Nolan]

I'm making beef stock today, I roasted a pan of bones, onions, carrots and celery, and now I'll let it simmer for about 18 hours, then probably do a remouillage, a second wetting of the bones, for another 12 hours. I should get 3-4 quarts of stock out of all this.

I also got a container of vegetable beef soup out of the freezer for supper.

• This reply was modified 5 years ago by Mike Nolan.

[Joan Simpson]

Tonight we had fried bacon,rutabagas that I cooked all afternoon to soften up and potato salad.

I don't know if ya'll cook rutabagas but I have a hard time cutting them in half,I told my husband I needed his band saw or table saw lol.When I get it cut in half I can slice them like for potato salad then peel the edge then dice up.Just getting through that first cut is a challenge.But it was worth the time,got enough for another meal.

[Mike Nolan]

Some years ago we had a holiday dinner at my sister-in-law's house, and she asked us to bring a rutabaga dish.

Cutting those darned rutabagas took forever, I think a band saw would have helped. I wonder if an apple peeler would work on them, I've used it on potatoes.

[chocomouse]

Joan, I cut up a lot of winter squash, butternut and buttercup, for the freezer during the last few days, and had the same problem. I had read a suggestion, somewhere, to soften a spaghetti squash for cutting by piercing it first, and then microwaving it for I think, 3 minutes. That would soften it enough to easily cut it in half and then bake it. But I have not tried it. I do plan to try it next time I cut a whole squash, and maybe it would work on rutabaga too.

[BakerAunt]

Last year we had a discussion about cutting butternut squash. It's probably buried in one of the cooking threads.

I've used a potato peeler (one with a broad horizontal blade) to peel butternut squash, but I halve the squash first, as otherwise they are rather slippery--and that can cause other issues.

• This reply was modified 5 years ago by BakerAunt.

[RiversideLen]

Last night I made split chicken breasts and roasted potatoes. Small potatoes split in half, cut side dipped in duck fat and then placed in a hot cast iron skillet. Also a medley of orange cauliflower, baby carrot and really small brussels sprouts seasoned with sesame seed oil.

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