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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of February 22, 2026?
BakerAunt.Wednesday's dinner was Pork Loin Roast with Barley, Butternut Squash, and Kale. I like to make this recipe twice in the winter. The roast came from the farmers market several weeks ago, while the butternut squash came from the autumn market. We had sunny weather, which melted much of the snow, but the high was still in the mid-30s today. For dessert, we had thin slices of the Orange Barley Pound Cake I baked yesterday.
I made potato-leek soup today and we both had a bowl of it with bacon and croutons. And lots left over, I might even get some into the freezer this time.
We had fresh salmon which I baked after a short marinate. I served it with a baked potato and a spinach salad. There is a fantastic fish market here on Gulf blvd in Redington Shores.
I did the lazy thing yesterday and ordered Chinese delivery. A small appetizer assortment, won ton soup, beef with broccoli and almond cookies. I have enough left for today's lunch and dinner. I'm not sure, but there might be enough left for tomorrow's lunch too.
Last night I finally finished the soup!Yay me... and tonight I had a peanut butter and jam sandwich with a big glass of milk.
Thursday night's dinner will be a re-run of last night's.
I made another batch of yogurt today,
I had chicken skewers and rice with butter.
We took a break from the pork roast on Friday, and I made Pecan Crusted Salmon with roasted potato chunks for dinner. We also had microwaved fresh broccoli.
I had the last of my chicken pot pie soup from the freezer with harvest bread toast.
I made Red-cooked Pot Roast with Vegetables form "Chinese Casserole Cooking" by Lilah Kan; only I cut up the beef into stew size pieces before starting and cooked it in a very large magnalite roasting pan last Tuesday. I placed it in the oven at 280 degrees and cooked for hours. It was a very cold day and I was looking for an excuse to heat up the kitchen. I've made this recipe before in a slow cooker, and found the oven cooks much faster. I probably over cooked it slightly. I enjoyed it a lot and will probably be enjoying it for several more days. Thursday I cooked Quaker Quick Barley as sort of a pilaf and ate it mixed with the beef. The Barley is very boring by itself but mixes well.
I picked another tomato from my hydroponic garden and we used it to make tuna melts.
I had some dumplings from Trader Joe's and sautéed the bok choy I bought the other day.
On Saturday, I noticed that the small fairy tale pumpkin that we grew, the only one that developed enough to harvest before the late autumn freeze, was starting to get a spot, so I roasted and processed it. The yield was 17.4 oz. I'll use 16 oz. to make pumpkin bread next week.
For dinner, we had more of the pork loin roast with butternut squash, barley, and kale.