What are you Cooking the Week of December 31, 2023?

Home Forums Cooking — (other than baking) What are you Cooking the Week of December 31, 2023?

Viewing 15 posts - 1 through 15 (of 29 total)
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  • #41456
    Mike Nolan
    Keymaster

      Still working on leftovers? Same here.

      Spread the word
      #41459
      cwcdesign
      Participant

        I just finished up the last of the tenderloin in a sandwich for lunch.

        I'm planning on making artichoke dip for tonight/tomorrow. I've been thinking it's the perfect comfort food and I haven't made it in years. Instead of a can of artichokes, I will be using a thawed bag of Trader Joe's frozen artichoke hearts and subbing cheddar for the parmesan. Will will make a sheet pan dinner so that we have it for a couple of nights.

        Happy New Year Everyone!

        #41461
        Mike Nolan
        Keymaster

          I've got a lot of leftover ham still, so I'm looking at ham and potato soup recipes.

          #41464
          Mike Nolan
          Keymaster

            I made a ham and potato soup using a recipe I found online, leaving out the garlic. I added some parsley, but it seems like it still needs something, maybe a little mustard powder?

            It's good enough that we both had a second bowl. I'd call it a chowder rather than a soup since it is made with milk and has chunks of potatoes in it. I thought crackers improved it, Diane had hers with some oyster crackers.

            The link to the recipe is at the bottom of this post. I would make it again. We don't make a ham very often because even a small spiral sliced ham is a lot of ham for two people.

            The timings in the recipe are unrealistic, 2 minutes to soften the mirepoix, 10-12 minutes to cool the potatoes to fork tender, both took at least twice as long.

            Recipe is at:

            #41465
            BakerAunt
            Participant

              I made applesauce on Sunday to have with New Year's dinner tomorrow.

              Earlier today, I cut the rest of the Christmas ham off the bone. I froze the bone and two bags of ham chunks. I will use them over the months ahead for pea soup, black-eyed peas with brown rice, and lima beans with rice.

              For New Year's Eve dinner we had ham sandwiches using the Maple Buttermilk Whole Wheat bread, with coleslaw on the side.

              Mike--My college roommate improved a clam chowder recipe by adding celery seed. Otherwise, the soup was rather blah. I don't know if that would work with ham, but I like the idea of some mustard powder.

              #41467
              chocomouse
              Participant

                I would also suggest adding some mustard to the ham and potato soup. I plan to cut the rest of the ham off the bone today, and then cook the bone for soup. Last summer for a "chowder pot-luck" I made Dutchess soup and added chunks of potato (so that it qualified as a chowder!) and ham - it was excellent. I might use some of the ham to make that again. I also will put some into the freezer for omelets, egg muffins, etc.

                #41468
                Mike Nolan
                Keymaster

                  I thought the soup was a pleasant break from ham and bean soups. (I'm not a big navy bean fan, I did a ham and black bean soup that was an improvement over the usual mix of beans in ham and bean soup.)

                  #41472
                  BakerAunt
                  Participant

                    For New Year's dinner, we roasted a turkey. I made dressing using the blue bag of Pepperidge Farm stuffing mix. We also had applesauce and microwaved frozen peas and carrots. Dessert was cherry streusel pie.

                    #41473
                    BakerAunt
                    Participant

                      On Tuesday, I'm making broth, using leftover chicken bones and the Thanksgiving turkey bones in one pot and the New Year's turkey bones in another pot.

                      #41474
                      Mike Nolan
                      Keymaster

                        I'm probably making a batch of beef stock this week with the shanks I got in Omaha.

                        #41477
                        RiversideLen
                        Participant

                          For New Years Eve, I went to my neighbor's. We had roasted pork, potato pierogi's, sweet potato casserole and salad. Also, shrimp cocktail. I brought cup cakes and someone else brought an apple pie.

                          Yesterday I made a veggie and chicken stir fry and had it with rice.

                          Today I made stuffed peppers. I mixed some shredded carrots in with the meat mixture. They are about to go into the oven. I'm going to have one with pasta, I have some jarred sauce in the fridge that I want to use up.

                          #41479
                          Joan Simpson
                          Participant

                            Hey y'all I'm trying to get back in the groove.I had a great Christmas and New Years enjoyed with friends and family.My grandchildren sent me a KitchenAid stand mixer 4.5 qt. with an extra bowl and all the regular attachments ,I haven't used it yet.It's a pretty light teal color I think they call it Ice.

                            Tonight I had chili from the freezer and a hot dog with sauerkraut.

                            #41480
                            chocomouse
                            Participant

                              Wow! A Kitchen Aid stand mixer! Do you have one already or will this be a new learning experience for you? How exciting!

                              #41483
                              Joan Simpson
                              Participant

                                I have an old Sunbeam Mixmaster that's a stand mixer 41 years old that I got with S&H Green Stamps in 1982. This is my first KitchenAid so I'm looking forward to learning this new mixer.I have wanted one a long time but never got one.I'm excited to try it, it was delivered Saturday.

                                #41485
                                Mike Nolan
                                Keymaster

                                  We keep looking at the Anksarsrum, as our 51+ year old KA is making more noises. If we replace it I might consider taking/sending the KA to a shop in Kansas that my son found that specializes in repairing old mixers.

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