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Home › Forums › Cooking — (other than baking) › What are you Cooking the week of February 1, 2026?
BakerAunt.I don't know where the time went Mike!
I had a turkey and cheese patty pan fried with sliced tomatoes and pineapple on the side.Our weather overnight was terribly cold and the wind wow.So glad we didn't get any snow to stick, we did have flurries.Temps were down to 22 and felt like 8.
We're having fish (orange roughy and salmon) for supper, with steamed broccoli.
Last night I cut up the remaining "seconds" apples, mixed them with sugar and spices in my two crock pots and allowed them to cook on low overnight. Sunday afternoon, I canned two more pints of apple butter and seven half pints. I will check the seals tomorrow.
I made a simple clam chowder for Sunday lunch, which I can eat for a couple of days. The recipe comes from a Betty Crocker cookbook that I have had for nearly fifty years. My only change is to add ½ tsp. celery seed, a trick I learned from my college roommate.
We had leftovers from last night's dinner of braised chicken thighs and rice.
Temperatures actually hit the low 20s today!
Last night I had chicken vegetable soup and a sandwich.
We had oven fish and chips with tartar sauce for dinner on Monday, along with a nice side salad.
Last night I had baked oatmeal for dinner because I couldn't think of anything else.
This afternoon I made Crockpot Chicken and Andouille Jambalaya (no shrimp in mine). This is a recipe I got from the internet in 2014. I don't know the source because I lost the second page. We really like it because one thing the author did was to leave the rice out until everything else is cooked. Then you measure the liquid in a cup and add enough water to make 4 cups, make the rice on the stove and add back into the crockpot. I tried something different today as well. The recipe says to cut up the chicken breasts and sausage and mix with the other ingredients. This time I put the boneless chicken breasts in whole and the sausages cut in half. When the chicken was done (I use my ChefAlarm) and it was time to take the liquid, I took out the chicken and sausage, cut them up and added back to the pot. I will do it this way going forward and the chicken was more tender. I will be putting some in the freezer tomorrow.
Everyone's food sounds so good from fish, clam chowder, chicken soup and Jambalaya. I love all that!Tonight I had chicken and dumplings my sister in love gifted me.
CWCdesign--When I make my black-eyed peas with rice, I always cook the rice separately, then add it. I agree that it is much better that way.
Today I made spaghetti and meat sauce , good and enough for a couple of days.
I'm planning a stir fry with pea pods and (probably) broccoli
I roasted a small, bone-in chicken breast for dinner on Tuesday. I made more rice, this time an equal mix of brown rice and a wild rice blend. I sauteed some more mushrooms and added them to the cider-mushroom braising sauce left over from a previous meal. We had more of this sauce over the rice with the chicken, along with microwaved frozen peas.
After dinner, I cut up the rest of the chicken, mixed it with the sauce, then mixed that with the leftover rice. It will reappear as dinner tomorrow.
I decided to try ChatGPT and ask for a recipe using boneless skinless chicken thighs, tomatoes and sour cream. I specified making it in the oven. The site gave me an oven temperature and a vague idea on how to combine the ingredients. I chose what spices to add. It turned great. Since we are only here (FL) for 2 more months I don't want to buy a lot of ingredients to take back.
I made beef Stroganoff and we had it on honey wheat toast.
I had pancakes for breakfast slathered with maple syrup and a little butter. Also a piece of ham. I ate all the pancakes ( 1/4 recipe ) instead of saving some for tomorrow.