What are you Cooking the Week of February 27, 2022?

[cwcdesign]

Happy Birthday Joan! I hope you got to do something fun.

[Joan Simpson]

Thank you all for the Birthday wishes,we did nothing special just enjoyed my day all day!

Tonight we had meatloaf, macaroni and cheese and garden pea salad.

[BakerAunt]

I made yogurt on Wednesday.

[RiversideLen]

I'm a couple of days late but Happy Birthday Joan! Glad you had a great day.

On Tuesday I made a couple of pork chops in Mole sauce (from a jar). Had brown rice and broccoli with it. I have a leftover chop for tonight. Haven't decided on the sides yet. Yesterday I made fettuccini with broccoli and shrimp, seasoned with sesame seed oil and soy sauce.

[Joan Simpson]

Thanks for the birthday wishes Len.

Tonight we had enchiladas with a lettuce and tomato salad with mayonnaise.

[Joan Simpson]

Tonight was leftover vegetable soup with grilled cheese and bologna sandwich.

[Mike Nolan]

We had takeout chicken.

[BakerAunt]

I made coleslaw on Friday afternoon to go with the Oven Baked Fish and Chips with Dill Tartar sauce that we like so much. However, I used Alaskan cod rather than Pacific cod this time, and the Alaskan cod was not as tender as the Pacific cod. I do not know if the difference is the brand or the fishing location, or if this was just an odd package. I bought this brand because it is sustainably fished in Alaska, so it was disappointing.

[RiversideLen]

I have some large shells (pasta) that have been taking up space since before the pandemic so I thought I would make stuffed shells. I used Ricotta with a little mozzarella and seasoned it with a little oregano and garlic and a generous amount of dried parsley. I made a simple sauce from a can of tomatoes. It turned out good, I have leftovers for tonight.

[Joan Simpson]

Tonight I marinated a boneless chicken breast in Italian dressing then chargrilled it,made a box of augratin potatoes and used leftover garden peas that I added 2 cooked sliced carrots to and it was all good and gone.

[BakerAunt]

We only had enough leftover black-eyed peas with brown rice and ham for one person, so my husband had it for dinner. For me, I made my version of the Spaghetti Squash and Parmesan Cheese Quiche from Ken Haedrich's The Harvest Baker. The recipe is a three-hour process that requires roasting the spaghetti squash, making and partly blind baking the oil crust, making the filling, then baking the quiche. My husband is not a quiche fan, so I will be having it for lunch this next week. I decided to try baking it in a 10 1/2- inch quiche dish, and it worked perfectly. I am ready to type up my version--much lower in saturated fat than Ken's--and put it in my binder.

[Author]

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