What are you Cooking the week of January 12, 2020?

Viewing 15 posts - 1 through 15 (of 21 total)
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  • #20377
    Mike Nolan
    Keymaster

    I made about 2 1/2 quarts of chicken salad this morning, it is best if it is made a few hours before you eat it, so it mellows the flavors.

    I think supper tonight will be sirloin steak, mushrooms, and baked potato.

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    #20381
    Joan Simpson
    Participant

    Tonight we had hamburger steaks with sauteed onions,french fries,leftover coleslaw and pork-n-beans.

    #20383
    RiversideLen
    Participant

    I had chicken veggie soup and a burger.

    #20392
    Joan Simpson
    Participant

    We had a hot dog earlier today and tonight I’m making Nacho’s for supper to eat while we’re watching the game.Pulling for Clemson.

    #20394
    BakerAunt
    Participant

    On Monday, I made a hearty soup for dinner using ¾ cup Bob’s Red Mill hull-less barley, which I initially cooked in chicken broth for 80 minutes, then allowed to rest. I sautéed onion, celery, and carrot in olive oil, then added ground turkey to brown. I added mushrooms, then the barley, turkey broth, and about 1 ¼ cup of the BRM “vegi-soup mix” (a bit of barley, lentils, green and yellow split peas). I brought it to a boil, then simmered for an hour. I added torn kale leaves and 2 tsp. cider vinegar along with freshly grated black pepper, then covered and allowed to stand for 10 minutes. I added the cider vinegar because another recipe I have (Pork Tenderloin with Butternut Squash and Barley) brightens up in flavor with just that little bit, and it works for this recipe as well. I’m sure there is cooking science behind it, but I’m not sure what it is.

    We had the soup with leftover cornbread.

    #20396
    chocomouse
    Participant

    We had omelets and English muffins.

    #20397
    RiversideLen
    Participant

    I made Chicken Thigh Fricassee and had it with rice and peas.

    #20429
    Joan Simpson
    Participant

    No cooking here tonight,still eating leftover BBQ.

    #20440
    BakerAunt
    Participant

    For lunch on Wednesday—and it will last into the rest of the week–I made New England Clam Chowder, using the recipe from my 1978 Betty Crocker’s Cookbook (p. 83). I sauté the onion in olive oil rather than bacon grease and forego the bacon. I note that instead of 8 oz. cans, the cans in the store are now 6 oz. I use more potato, and I use 1% milk. What really sets it apart, however, is an innovation from my college roommate, Marianne, of adding ½ tsp. celery seed.

    #20445
    chocomouse
    Participant

    I like to use corn that has been roasted on the coals last fall, and then frozen for winter use in chowder. The kernels get a little charred, and turn a golden brown to a black (burned! not so tasty). It gives the soup a smokey flavor – not quite the same as bacon, but a healthier smokey. I wonder if roasting the kernels (or whole ears?) in the oven would accomplish the same thing?

    #20446
    Joan Simpson
    Participant

    We had spaghetti and meat sauce with lettuce and tomato salad stirred with mayonnaise and garlic toast.

    #20447
    BakerAunt
    Participant

    That is an interesting idea, Chocomouse. Maybe a google search is in order?

    My husband cooked some thin-sliced boneless pork for Wednesday’s dinner. I roasted a cubed butternut squash and combined it with farro (1 cup cooked in 2 cups turkey/chicken broth), and some thyme. We had microwaved frozen peas as well.

    • This reply was modified 8 months, 1 week ago by BakerAunt.
    #20452
    Mike Nolan
    Keymaster

    I offered my wife a choice of stir fry with bell peppers or sirloin steak with mushrooms and a baked potato for supper, she chose the latter.

    #20465
    Joan Simpson
    Participant

    I fried bacon tonight with greens out of freezer and fresh potato salad.

    My dang internet is acting up so I’ve gotta check all.

    #20467
    BakerAunt
    Participant

    Good luck with the internet issues, Joan.

    Dinner on Thursday was stir-fry, using the leftover pork and the pan drippings, as well as carrots, celery, red bell pepper, mushrooms, and some kale, along with soba noodles.

    • This reply was modified 8 months, 1 week ago by BakerAunt.
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