What are you Cooking the Week of July 19, 2020?

[Mike Nolan]

Too early to be thinking about supper plans here. 🙂

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[BakerAunt]

On Sunday, I made jam with the black raspberries that I was able to pick. Due to the drought, it was not a great year, and I only had about 3 cups from our terrace and a few from the woodlands. I seeded the half cup of blackberries that I so far have picked on the terrace and added that fruit to the crushed black raspberries. The jam yield was two 8 oz. jars and one 4 oz., with about 2 Tbs. left for us to sample. Usually, I would have enough for an additional 8 oz. jar. I heard all three jars seal, so I should be able to store these away for winter. We are still finishing jam from two years ago (both peach and black raspberry), and I have three jars from last year when house renovation limited my output.

The rain has passed us by, so far, except for very light showers, but the humidity in the air should help the blackberries, and I may be able to pick additional blackberries in our woods.

[Joan Simpson]

I cooked some beets and boiled eggs had this with a chef salad.

I'm not making any jam as we still have some from last year.

[chocomouse]

Tonight we had potato salad, broccoli salad, seafood salad, and watermelon chunks. Salads are planned leftovers: one salad gets finished off each night, and one new salad added! Tomorrow night I should add a pasta-veggie salad. It's too darn hot to grill or cook inside. We have 2 more days of temps in the upper 90s, for a total of 4 in a row. This is our 3rd official heat wave this summer. This is very unusual for Vermont.

[RiversideLen]

Same as yesterday, a large salad and a roast pork sandwich.

[Joan Simpson]

We had pan fried cubed pork,macaroni and tomatoes and creamed corn.

• This reply was modified 4 years, 5 months ago by Joan Simpson.

[BakerAunt]

I made another batch of yogurt on Monday.

[cwcdesign]

Will made more tortillas yesterday and flavored them with Vermont cheese powder and smoked paprika. Tonight I grilled chicken tenders and then had quesadillas we heated on the grill in foil packets. Not much clean-up.

Counters are finally coming Wednesday - we had a couple of scheduling conflicts

[navlys]

I made Brazilian shrimp stew. Found recipe on the internet. A keeper.

[BakerAunt]

I found some Roma tomatoes at the grocery store, so on Tuesday, I made more tomato sauce to freeze for a future pizza.

My husband cooked pork in the skillet for dinner. I roasted cut-up potatoes tossed with olive oil and Penzey’s Bavarian Seasoning—a blend that I received in one of their gift boxes and discovered is wonderful for roasted potatoes, so I had to order more. For the potatoes, I like using the countertop convection oven at 400 for 48 minutes. We had it with microwaved fresh broccoli.

[chocomouse]

Tonight we had shrimp marinated in Stonewall Kitchen pineapple-ginger sauce, grilled on skewers, with fresh green and yellow beans and macaroni salad.

I just wrote bacon on my grocery list! I have enough lettuce for an army, and tons of green tomatoes - just waiting for them to ripen. The Romas are looking great, but also still green. Pizza is on the menu for Thursday night, but I'll still be using last summer's tomato sauce.

[Joan Simpson]

Tonight we had cubed steak,rice and gravy with cooked carrots.

My cousin told me about some crackers he made with saltines.So I made some today and they are good and easy.

Spicy Ranch Cracker's
3-sleeves of saltines
1-cup canola oil
1-tbsp.crushed red pepper
1-oz. package dry Ranch dressing mix
you can add other spices I did a little garlic powder,onion powder and paprika
Mix altogether and pour over crackers a little at a time
pour 1 sleeve of crackers in big bowl drizzle some oil over,repeat 2 more times.mix around ,if you have a lid for bowl you can turn over and mix lightly,I mostly did mine with a spatula.After an hour or so all the oil was absorbed and the crackers were really good,I had some with cheese and salami.

I know this isn't as healthy as the homemade one you make BakerAunt but they sure are easy.

[BakerAunt]

I do enjoy Ranch dressing, Joan, both as a dressing and using the dry Ranch as seasoning. (I buy Penzey's.)

For Wednesday (and Thursday) dinner, I made stir-fry with the leftover pork and some soba noodles. Sadly, I did not have any mushrooms or red bell pepper, but I used cut-up baby carrots, celery, broccoli, snow peas from our garden, some kale, and the liquid from deglazing the pork cooking pan yesterday. I also did not have any green onion, which meant that I found it bland, while. my husband found it fine. I put a bit of low-sodium soy sauce on my serving, which gave it more flavor.

[chocomouse]

Another salad night at our house: chicken salad from leftover chicken breasts, more leftover macaroni salad, a tomato and onion salad, and fresh cole slaw using the first cabbage from our garden. Another hot and humid day, with thunderstorms in the area, but not a drop of rain in our neighborhood.

[cwcdesign]

The countertops came and they weren’t what we had ordered🙄 so next week we’ll have the right ones. It will look great.

We had hot dogs and baked beans. Will added sautéed onions, hot sauce and bbq sauce to the beans. We like to bake ours - beans on bottom, then the hot dogs and then cheese. I also roasted the last of the frozen broccoli. Frozen veges taste better that way.

There are a few tricks to it though. Put a parchment lined baking sheet in the oven and preheat to 450. Put broccoli (recipe says 1 pound, but we did 1 ½) or other frozen veg in bowl. Toss with olive oil, salt and pepper, and any other seasonings you want. Spread on baking sheet and bake 16-18 minutes. It will char a little. You don’t thaw the veg.

• This reply was modified 4 years, 5 months ago by cwcdesign.

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