What are you Cooking the Week of February 21, 2021

Viewing 11 posts - 31 through 41 (of 41 total)
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  • #28816
    chocomouse
    Participant

    Tonight we had pizza, the first time I cooked pizza in the Breville. It came out good – crispy and browned on the bottom with melted lightly browned cheese (but not burned) on top. I cut my recipe from 3 to 2 cups of flour, and next time will try only 1 3/4 cups. The pan that came with it is not nearly as nice as the cast iron pan I’ve been using, and a lot smaller – but it fits into the oven.

    #28817
    Mike Nolan
    Keymaster

    Lodge may make a cast iron pan that fits in your Breville.

    #28819
    chocomouse
    Participant

    Thanks, Mike, I’m pretty sure they do. I have the 15″ Lodge, and love how the crust comes out.

    • This reply was modified 1 month, 3 weeks ago by chocomouse.
    #28822
    BakerAunt
    Participant

    I had about 1 ½ cups leftover millet from the bread I baked earlier this week that I needed to use. I googled “recipes using cooked millet” and found a couple of candidates. For lunch on Friday, I decided to try Millet Breakfast Skillet,” from the blog Cook the Story, by Christine Pittman. I needed to make some changes. I only had half the millet, so I cut the recipe in half. I also did not have any ham to add. I did not have a nonstick frying pan that I would trust in a 425F oven, nor do I have a cast iron pan. So, I pulled out a 9-inch Emile Henry tart pan to use. I replaced the shredded cheddar with some shredded mozzarella that needs to be used up. I also added 1 Tbs. Penzey’s Sunny Paris to give it some flavor. I baked it for 20 minutes, then I sprinkled Parmesan on top and baked another three minutes. The result is tasty, in part due to the Sunny Paris. I will keep this recipe around for the next time I have leftover millet. The ham would be nice.

    Here’s the link: https://cookthestory.com/millet-breakfast-skillet-recipe/

    It would be worth buying a small cast iron skillet to make this half recipe. It would require a 7-inch one.

    #28824
    BakerAunt
    Participant

    I made another batch of yogurt on Saturday.

    #28826
    RiversideLen
    Participant

    I had some veggies that needed to be used, a potato, some broccoli and baby carrots, so last night I made it into soup. I added a chicken thigh to it that I had in the freezer. Had it with a meatball sandwich.

    Tonight I’ll be making roast salmon, will have the remaining soup and maybe some brussels sprouts.

    #28827
    Joan Simpson
    Participant

    We had oyster stew tonight.

    #28835
    Mike Nolan
    Keymaster

    We are having ham on rye bread and potatoes au gratin.

    #28837
    BakerAunt
    Participant

    Dinner on Saturday was Salmon and Couscous, seasoned with dill, and microwaved fresh broccoli.

    #28838
    Joan Simpson
    Participant

    We had taco salad tonight.

    #28842
    RiversideLen
    Participant

    I made stuffed peppers today, baked 3 and froze 3. I had one for dinner with a baked sweet potato. Stuffed peppers for the next 2 days although the sides will vary.

Viewing 11 posts - 31 through 41 (of 41 total)
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