What are you Cooking the week of January 27, 2019?

[Mike Nolan]

Here's a thread for this week's cooking. We're working on leftovers here, but I've got a chicken I plan to do something with tomorrow.

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[Joan Simpson]

Today we had Tuna salad sandwich,pork -n-beans and peach cobbler.

[Joan Simpson]

Tonight we had smoked pork chop,creamed corn,boiled okra and buttermilk biscuits.

[chocomouse]

Dinner tonight was venison liver, onions, and pan fries with a green salad.

[Mike Nolan]

We had herbed chicken for dinner, but it was not a big hit with my wife, because one of the herbs I used was savory and she didn't like the taste of it. I've got lunch for the rest of the week, I guess.

[chocomouse]

I love savory! What time is lunch?

[navlys]

I sautéed some onions and peppers and chicken tenders with TJ’s simmer sauce. Yo make it my own I sprinkled several of the spices I bagged before leaving home ( in Fl. for 3 mos.) and it turned out HOt Hot HOT. I guess without the labels you don’t know what your getting.

[chocomouse]

I made meat ball subs tonight, first time ever. I used a recipe from Smitten Kitchen, and they turned out very tasty, although a bit time consuming to make. I had made whole wheat sub rolls yesterday. I used ground turkey, and made tomato sauce from garden tomatoes in the freezer. I would make them again, but plan to not be making anything else at the same time (Crust Gruyere Loaves).

[BakerAunt]

For Tuesday night dinner, I made a stir-fry combination of cooked ground turkey, mushrooms, carrots, broccoli, green onion, ½ tsp. dried Penzey’s garlic, ¼ tsp. celery salt, black pepper, and half a package of mushroom noodles bought at Aldi’s. My husband liked it. I found it a bit bland, and I think that I’d like it better with some sort of sauce. I thought of trying to make a yogurt sauce but decided that experimenting in a rental kitchen without my usual assortment of pantry items might not be a good idea. The combination was still good, and it gave me the assortment of vegetables that I had been craving.

Navlys--that's why I keep the small sample bottles from Penzey's; they are perfect for travel. Otherwise, write on the baggies. 🙂

[Joan Simpson]

Tonight we had Cubed pork,rice and tomato gravy and dry lima beans.

[chocomouse]

Dinner Wednesday night was tomato soup and vegetarian lasagna from the freezer, and the crusty gruyere loaves I made yesterday. Perfect for this snowy, windy, below zero night.

[Joan Simpson]

Tonight I used all the left overs for lima bean soup,chopped 2 carrots,1 rib celery,one half cup onion and the tomato gravy cooked that with 2 chicken bullion cubes and a little garlic till soft, added the beans and rice and simmered about an hour.Hit the spot and all the left overs are gone.

[Joan Simpson]

Tonight we had chicken tenders,stewed squash and thickened potatoes.

[Mike Nolan]

Yesterday we had steak and potatoes, today we had a broccoli beef stir fry with the rest of the meat.

[BakerAunt]

For dinner on Thursday, I roasted cubed Yukon Gold potatoes rubbed with olive oil and sprinkled with Penzey’s Sunny Paris. I also roasted 6 chicken thighs, which I drizzled with olive oil and sprinkled with Penzey’s Greek Seasoning, an idea that I got from Chocomouse. Because this oven is so small, and I only had a large rectangular Pyrex dish and a square one, I had to roast the potatoes for an hour, then roast the chicken. As the oven seems not to be heating as high as it is set, I used a temperature of 425F, which worked well. We had microwaved peas as well.

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