Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of January 11, 2026?
RiversideLen.Wednesday night's dinner was leftover black-eyed peas with brown rice and ham. It began snowing mid-morning and has not stopped since. It's another lake effect snowstorm, which means the sidewalks got wet under the snow, which means ice.
We had salad for supper.
Len I'm glad your meatloaf worked , it looks good too.Mike your meatloaf sounds good too, I've never put cheese in a meatloaf, I do the oatmeal though. BakerAunt I'm sorry about your mess grrr. One time my husband was putting canned cokes in the refrigerator and dropped one and the top spewed all inside every shelf it was a total clean out , dang I was mad 🙂 The very worst was a bottle of cooking oil on my kitchen floor all my fault.
Tonight I had leftover from last nights Rueben.
Mike, your meatloaf sounds a lot like mine. Only I do one egg per pound and nothing else is measured - I just eyeball it. Sometimes I use BBQ sauce, and change up the breading component and added vege. I had someone who was surprised I use cheese in mine - I think. It's necessary😁
Like Joan, my meatloaf contains oats. I never use cheese. I use an egg, 8 oz of tomato sauce, maybe a dash of evaporated milk if it is dry, and of course, chopped celery, onion, and bell pepper. Scott is not fond of beef meatloaf, so I make it rarely these days. Usually, I make a turkey loaf with either zucchini or frozen spinach,
For lunch on Wednesday, I made soup with the puree from the Autumn Frost squash I roasted earlier this week. I did not have any broth on hand, since I have not gotten around to boiling up the bones that I have frozen, so I used some Penzey's chicken base, which works in a pinch, with about 1 ½ cups water. I added dried sage as flavoring. I will have it for lunch tomorrow as well.
I've put black beans in meatloaf a few times, but the current recipe seems to be the one my wife likes best.
Tonight I made a 3 egg omelette with onion, cheese and red pepper and had venison sausage.
I don't know why I can't upload a photo anymore?
Oh, no! We need Joan's pictures!
We had most of the leftover turkey and noodles from the other night for dinner on Thursday, with enough left over for me to have it as part of my lunch tomorrow.
Not sure why it's failing maybe they're too large, so I increased the maximum image size.
If it still fails, try emailing me the image (nolan at tssi.com)
We had meatloaf again, just one slice left.
We finished the black-eyed peas with brown rice and ham for Friday night's dinner. All the leftovers are gone, so tomorrow I will cook again.
I made a pot of potato leek soup.
I adapted a salmon and rice dish from NYT. I brought home a piece of blackened salmon from work, made orzo instead of rice, added a spinach and arugula mix instead of straight arugula. I didn't have shallot for the dressing so I used some Penzey's granulated onion and dried dill instead of fresh. I really enjoyed it and have more for tomorrow.
I picked 3 nice tomatoes yesterday, so we'll have tuna melts for supper.
On Friday I had a chicken patty (the kind that comes frozen) sandwich, mashed potatoes, broccoli and mushroom sauce. To make the sauce, I sauteed fresh mushrooms, deglazed the pan with a shot of sherry, after the sherry reduced to about nothing, I added some mushroom soup (Amy's mushroom bisque), thinned it out with just a little of the potato water and heated it through. That was yummy, the nuttiness of the sherry made a difference.
Len--I like putting a dash of sherry in chicken soup, a habit I learned from my mother. It also is excellent in the black bean and pumpkin soup I like to make.
I made yogurt on Saturday. I also roasted a pumpkin and processed it for puree. I do not know the name of this kind of pumpkin, but the skin resembles the outside of a basketball in its roughness. It made lovely puree.
For dinner, I made Salmon and Couscous with Penzey's Greek Seasoning, and we had microwaved fresh broccoli as well.
