What are you Cooking the Week of January 15, 2023?

By Mike Nolan

Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of January 15, 2023?

Viewing 15 posts - 1 through 15 (of 35 total)
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  • January 15, 2023 at 12:03 am #38065
    Mike Nolan
    Keymaster

      The month is about half over, seems like it was New Years only yesterday.

      Spread the word
            

        

        

      January 15, 2023 at 4:11 pm #38073
      BakerAunt
      Participant

        I made our favorite buttermilk coleslaw on Sunday, using the last cabbage I had from the fall farmers' market. We will have some for dinner, along with ham sandwiches on Pompanoosuc Porridge Bread. Dessert will be some of the pumpkin cake I baked yesterday. We got a good price on the ham. Some will be used in sandwiches, and some will be frozen for future meals.

        January 15, 2023 at 9:25 pm #38077
        Joan Simpson
        Participant

          We had an easy supper ham sandwich and fries.

          January 15, 2023 at 9:50 pm #38079
          Mike Nolan
          Keymaster

            We had sirloin steak and baked potatoes for supper tonight.

            January 16, 2023 at 2:51 pm #38091
            RiversideLen
            Participant

              Yesterday I made roasted salmon and chicken veg soup.

              January 16, 2023 at 6:02 pm #38093
              BakerAunt
              Participant

                I made yogurt on Monday.

                For dinner, we had leftover chicken thighs, leftover roasted potato chunks, and microwaved frozen green beans that came from our garden.

                January 17, 2023 at 3:24 pm #38098
                RiversideLen
                Participant

                  Yesterday I made a spatchcock chicken. I seasoned it with sage, thyme and a pinch of onion powder. I roasted it at 400 degrees and turned on the convection mode when it was 40 degrees from my target. It got nice color and turned out juicy. I had it with mashed potato and green beans.

                  chicken

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                  January 17, 2023 at 4:57 pm #38101
                  Joan Simpson
                  Participant

                    Yesterday we had more Brunswick Stew and tonight we had cubed venison steak in onion gravy with rice and creamed corn.

                    Len your baked chicken looks perfect!

                    January 17, 2023 at 6:27 pm #38103
                    BakerAunt
                    Participant

                      Wow! That is a front cover of the cooking magazine worthy chicken, Len!

                      I roasted sweet potatoes to go with leftover chicken thighs and leftover coleslaw for dinner on Tuesday.

                      January 17, 2023 at 6:28 pm #38104
                      chocomouse
                      Participant

                        Len, I must have misplaced your dinner invitation! OMG I can almost smell that now.

                        January 17, 2023 at 6:32 pm #38105
                        chocomouse
                        Participant

                          We had a ham and cheddar quiche for dinner, with onions, peppers, and lots of thyme. It was delicious. I baked it to an internal temp of 175*, 45 minutes, but think it could have used another 5 minutes without becoming too dry. I also thought the pie crust was a little too "gummy" -- do any of you par-bake your crusts for quiche? The recipes I checked said not to do that.

                          January 17, 2023 at 6:55 pm #38108
                          RiversideLen
                          Participant

                            Thanks everyone! btw, I have enough left for all you, I'll leave a light on.

                            I hadn't made a whole chicken in a long time, usually just get thighs and breasts.

                            Tonight will be leftover chicken, cauliflower and broccoli. I haven't decided on a starch yet, will either be rice or noodles.

                            January 17, 2023 at 6:59 pm #38109
                            BakerAunt
                            Participant

                              Chocomouse--I do parbake my quiche crusts, but that is in part because my crusts are oil based, and they work better with parbaking. You could parbake it but keep the parbaking time short. Cooks Illustrated had recommended times, depending on how long the pie would need to bake, and that would likely work for a quiche as well.

                              January 18, 2023 at 6:00 pm #38115
                              chocomouse
                              Participant

                                We had a pot roast for dinner, with potatoes, onions, and carrots. There's plenty for several leftover meals.

                                January 18, 2023 at 6:02 pm #38116
                                chocomouse
                                Participant

                                  Thanks, BakerAunt. I was thinking next time I will par bake the crust, but perhaps for not as long as usual. I'll search for recommended times specifically for quiche.

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