Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of July 5, 2026?
Joan Simpson.I made a Chopped Thai Noodle Salad with Peanut Dressing from a recipe I found a few years ago. It was more work than I anticipated and the dressing doesn't have a lot of flavor. The salad is good enough to finish eating but I won't be making it again. At least the organic chicken tenders were on sale at $5.73 as today was their last day.
I had rotisserie chicken with green beans and carrots.
Yesterday ate leftover ribs and potato salad. Grilled cheese for dinner today and baked cauliflower steaks spiced up for lunch.
We had salami and cantaloupe and I had a small sandwich with leftover deli meats.
Sunday night's dinner was sandwiches with the rest of the chicken salad. We got home at about 6 p.m. after our weekend at Indiana's Spring Mill Park Inn. The weather was nice enough in the mornings that we were able to hike on Saturday and Sunday. We ate lunch at the Inn's buffet on Saturday, which is the only time I will be eating fried chicken, which is delicious and not greasy. I also recommend the sweet corn kernels and the macaroni and cheese. Don't worry, we did start off with salads. For dessert, I had some excellent cherry cobbler, and a piece of a large sponge cake that was covered in whipped cream, with strawberries and blueberries arranged like a flag.
For dinner on Monday, I made black-eyed peas with ham, sauteed celery, bell pepper, and kale, and rice. We have enough for several meals.
I had a great time with friends for the 4th and enjoyed every minute.Last night and tonight I had Mexican Street Corn with sliced tomatoes.
That looks very good, Joan.
I had not intended to cook on Tuesday, but when we did our weekly grocery trip to the store in our town, we found a bone-in turkey breast half, marked down as the sell-by date was yesterday. This afternoon, I googled how to roast a bone-n turkey breast half. Every single recipe called for copious amounts of butter. I ended up rubbing it well with olive oil and sprinkling it with Penzey's Northwoods Seasoning from my collection of sample packs. I roasted it on parchment on a rimmed baking sheet. It required an hour and five minutes to reach 165 F in the thickest part. After we let it rest for 15 minutes, Scott cut it up, and we had it with large salads, using spinach and lettuce that I dashed over and bought at the Tuesday night farmers market. We have leftover turkey, so we can alternate it with the black-eyed peas dish, which should last us until the end of the week, which is good because tomorrow, we head to the woods to pick blackberries.
Last night I made a KC strip steak sous vide, it was on the tough side with some gristle, but that's not the fault of the sous vide method.
There was a second steak in that package, I'll make it tomorrow but will do it for a longer time period in the sous vide pot, which should break the meat down a bit more.
That looks good, Joan! I've never had that.
I picked a few peppers today even though they were a little small. I split them down the middle and made stuffed peppers. Had it with 3 ingredient mac and cheese, cauliflower, green beans and mushrooms.
Congratulations on your first harvest of bell peppers this season, Len.
I made yogurt on Thursday. Last night we had more of the black-eyed peas with rice and ham. Tonight, we had large salads with some of the roasted turkey breast on top.
I had a repeat of yesterday's dinner. I have an open package of cheese that I want to use up.
I also made a pint of blueberry compote. Seasoned it with a little allspice.
I did last night's KC Strip steak for 2 1/2 hours sous vide at 144, it was nicely done and more tender than the first one. I put a little butter and Worcestershire sauce in the bag before I sealed it and poured the juices in the bag in with the sauteed mushrooms.
We had more of our black-eyed peas with rice and ham tonight, along with some microwaved fresh broccoli. This morning we went to our favorite blueberry farm and picked 15 pounds of blueberries. Tonight, I washed them and will let them dry on paper-toweled lined baking sheets. Tomorrow, I will freeze them.
We had thin crust pizza again tonight, but I probably took it out of the oven a minute or so too soon. Hopeully I'll get the 2nd one right tomorrow.
