What are you Cooking the Week of January 8, 2023?

[Mike Nolan]

On the stove or in the oven, or just takeout?

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[Joan Simpson]

All on stove top or oven, very little take out, take out for us is generally BBQ or Mexican.

[chocomouse]

Have never done take-out. But grill a lot. Leftovers tonight.

[BakerAunt]

Leftovers heated up in the trusty microwave oven.

[Joan Simpson]

We had spaghetti and meat sauce with garlic toast.

[RiversideLen]

I made chicken breasts in pasta sauce with mushrooms. Had it with bow tie pasta and cauliflower. Have enough left for tomorrow.

[Joan Simpson]

French fries and ham sandwich tonight,pineapple pudding for a dessert.

[BakerAunt]

I made pea soup on Monday for the first time this winter. It pairs well with the Pumpkin Soda Bread I baked.

[Joan Simpson]

We had meatloaf, sour cream mashed potatoes and green beans.

[chocomouse]

We had cheesesteak on English muffins.

[BakerAunt]

For me, for dinner tonight, I baked my Roasted Beet, Greens, and Greek Cheese Flatbread, but as I only had four small beets, I roasted chunks of butternut squash when I roasted the beets for the flatbread and used about half of it on the flatbread. The squash is a bit bland, but that works well with the assertiveness of the beets, and the color is lovely. The original recipe uses spinach, and I have used beet greens in the past, but the few beet greens I had went bad before I could use them. I used 5 oz. of kale, and it worked well. My husband had leftover farro with turkey, vegetables, and mushrooms, with some of the roasted butternut squash on the side.

I plan to do more experimentation this year with different toppings for the flatbread, which is very much like a cracker.

I also made yogurt today.

[Mike Nolan]

We had tomato soup and fried cheese sandwiches. Meals are usually fairly simple here, with a lot of comfort foods, especially while Diane is recovering from some kind of virus. (Not COVID, not flu, but something that appears to be making the rounds at the U of Nebraska.)

[Joan Simpson]

Mike good wishes sent your way to Diane ,hope she feels better soon.

Tonight we had fried cubed pork, rice and left over black eyed peas.

[chocomouse]

Mike, please tell Diane I hope she is feeling better soon. I'm glad she has a good chef to feed her!

Today I cooked a ham bone and made split pea soup. We have quite a few more meals to stash in the freezer now.

[BakerAunt]

Best wishes to Diane, Mike, for a quick recovery.

I had a bag of cranberries in a refrigerator drawer that I needed to use, and after sorting out the bad ones, I had about a cup. I also had half an orange, left over from the Julekage I baked last week. On Wednesday evening, I used them to make Jane Brody's Cranberry-Orange relish. I make a couple of changes in that I increased the sugar for the half recipe to ¼ cup, as 1 ½ Tbs. is not going to cut it, and I do not have orange liquor to add. This recipe used to be my go-to for cranberry relish before I found the cherry-cardamom cranberry relish that is now my favorite. I will use this cranberry relish as a stir-in with my morning yogurt, a topping for toast, and a little on the side for me when we have chicken.

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