Home › Forums › Cooking — (other than baking) › What are you cooking the week of December 2, 2018?
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December 2, 2018 at 12:37 pm #14237December 2, 2018 at 3:20 pm #14238
left overs here too,soup and sandwich.
December 2, 2018 at 4:07 pm #14239Ok I decided to make chicken Tuscan cakes (delicious but labor intensive). Well instead of shredded chicken I used ground turkey which I sautéed. Second mistake was using Panko instead of regular bread crumbs. I even ground the panko when I realized the large crumb wasn’t working. That was a waste of time. So we had Tuscan crumbles.
December 2, 2018 at 6:56 pm #14242I made soup for Sunday dinner, using homemade chicken broth, Bob’s Red Mill Vegi-Soup Mix (various lentils and split peas blend), pearl barley, onion, celery, red bell pepper, mushrooms, leftover crushed tomatoes, ground turkey, and thyme.
December 2, 2018 at 8:28 pm #14247I made a sirloin steak, a little pasta and Brussels sprouts.
December 3, 2018 at 7:49 pm #14257We had a stir fry tonight.
December 3, 2018 at 11:03 pm #14258We had chicken potpie.
December 4, 2018 at 9:24 pm #14261For dinner on Tuesday evening, I made Salmon and Couscous, using Penzey’s Greek seasoning. We really like that spice blend with the salmon. We had steamed broccoli on the side.
December 4, 2018 at 11:03 pm #14266Tonight we had ham out of the freezer,rice and tomato gravy, corn and biscuits.
December 5, 2018 at 1:29 am #14268I made a small pork roast.
December 5, 2018 at 4:07 pm #14271We had stewed beef with mashed potatoes and garden peas and carrots.
December 5, 2018 at 6:09 pm #14272Tonight we had chicken thighs with Penzey's Greek seasoning, bite-size chunks of butternut squash and potato roasted in the oven, and a green salad.
Baker Aunt, we love that Greek seasoning too, and I should try it on salmon. We usually have our salmon plain, but sometimes drizzle it with maple syrup.
December 5, 2018 at 9:24 pm #14274I have been craving homemade stew for a long time, and when I found some lean stew meat for a good price at the local grocery, I bought it. Wednesday night’s dinner was stew, started on the regular stove, them cooked on top of our wood stove. I used a bit of Penzey’s beef soup base, ½ tsp. Sweet Hungarian Paprika, some crushed rosemary, and a couple dashes of allspice. I also added onion and garlic, and I deglazed the pan with a bit of red wine and added 1 Tbs. Worcestershire sauce and 1 Tbs. tomato paste. After the beef had cooked in it for 90 minutes, I added cut-up Purple Viking potatoes from the farmers’ market and carrots from our garden. (They grew short and fat.) I added chunky mushrooms, more water, and ¼ cup red wine. After the vegetables cooked the additional 45 minutes, I stirred in frozen peas, then used Clearjel and water to thicken the broth.
Chocomouse--I'm going to have to try the Greek Seasoning with chicken. It was a free sample, and I tried it because I was tired of dill in that recipe. I will be buying it when this jar is empty.
December 6, 2018 at 6:10 am #14279I received a free sample of Greek Seasoning too and as with all those other Penzey's spices I have acquired I use it willy nilly in whatever I am cooking. As an aside Penzey's has a facebook page and several people submit recipes and ideas on what to do with the spices.
December 6, 2018 at 3:29 pm #14283We had boneless ribs in BBQ sauce,baked potato and left over corn.
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