What are you Cooking the Week of January 16, 2021?

[Mike Nolan]

I'm contemplating several possibilities for supper, a pork loin, ham or some kind of beef, macaroni and tomato dish, though that might be too similar to what we had last night.

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[Joan Simpson]

We're going to have sausage,scrambled eggs and toast for supper.

[chocomouse]

Dinner tonight is beans and hot dogs! A traditional Saturday night dinner in New England, but we're having it on Sunday.

[BakerAunt]

For Sunday dinner, I made coleslaw--a double recipe as that was the size of the head of cabbage. This time, I think that I nailed the dressing, using a half teaspoon salt per recipe and 2 tsp. Penzey's roasted onion powder per recipe. Our main dish was the Oven Crispy Fish and Chips with Dill Tartar Sauce.

[Mike Nolan]

I went with the pork roast, with some onion, celery, carrots, a diced apple, a few small potatoes, some of the liquid from the tomato relish, and some fresh parsley and rosemary, with a sprinkle of thyme. So far it smells great.

[RiversideLen]

I had leftover schnitzel, ravioli (ricotta and spinach) and broccoli.

[Mike Nolan]

The pork roast was good, the pan sauce/gravy was OK, adding mustard might have helped.

[Joan Simpson]

Tonight was ham from the freezer,rice and tomato gravy with garden pea salad.

[chocomouse]

Dinner was spaghetti with a green salad and garlic knots from the freezer.

[BakerAunt]

I made freekeh cooked in turkey broth to go with chicken cutlets that I briefly soaked in buttermilk then coated with 1/3 cup panko mixed with 1/2 tsp. poultry seasoning, and some shakes of onion powder, sweet curry, and freshly ground black pepper. I roasted it in the countertop convection oven at 400F for 20 minutes, and it was perfect. We also had leftover coleslaw.

[RiversideLen]

Yesterday I made a cheese pizza. For the dough I used 25% each of durum and semolina and 50% whole wheat and hydrated it at 70%. Since I was making a single serving I made it in the food processor. The dough came out great, very easy to handle. I was able to stretch it out very thin by hand. I had the leftovers for lunch.

Today I'm making a small rib roast. Doing the ATK method of roasting it at 250f.

[Mike Nolan]

I made pizza bagels for supper. This time I added some mushrooms to the filling, because I had a bit more space than last time since these were 4 ounce bagels rather than my usual 3 ounce ones. I still cut out a little of the bagel to widen the center a bit. I topped them with some mozzarella and some 3 cheese blend that I got at the grocery store. (I'm still searching for a replacement for the 4 cheese blend we used to get at Sams.)

There's been a discussion on thin crust pizzas on the BBGA forum, one recommendation is to use a lower hydration dough and press it really flat. Bagel dough might work for that.

[Joan Simpson]

Last night we had turkey from the freezer, I made turkey sandwich and fries.

Tonight I plan on making chargrilled chicken breast with candied sweet potatoes and green butter beans.

[BakerAunt]

For lunch on Wednesday, I made Spanish Chickpea, Spinach, and Bulgur Stew, a recipe that I adapted from "Spanish Chickpeas and Spinach Stew" on the Penzey's website. I used tomato sauce made from our tomatoes from the freezer, and I also had chickpeas that I had frozen, so the initial prep work was done long ago. I add chopped carrots and red bell pepper; I think that they counteract the acidity of the tomatoes. I reduce the cumin and the cayenne to what I can tolerate but leave the paprika alone. I also use fresh garlic. I used 12 oz. frozen spinach rather than fresh. I cook 1/2 cup bulgur in a cup of water and stir it in at the end rather than serving the stew over grains. I have enough for lunches for the rest of the week and into next week.

I also made yogurt on Wednesday.

[cwcdesign]

On Tuesday, I made some Korean style tacos from HBH which were fun, easy and good. I cooked the flank steak (short ribs were the other option, but too pricy) in a marinade in the crockpot, sliced thinly, then broiled to caramelize the sauce. The go withs were a cabbage slaw with cilantro, green onions, a little bit of pepper with lime juice, rice wine and soy sauce, a yum yum sauce and a slightly doctored salsa verde. I would definitely make them again. We had enough for leftovers last night.

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