What are You Cooking the Week of June 2, 2019?

[BakerAunt]

Sunday dinner will be my Dijon-Peach Glazed Turkey-Zucchini Loaf, fresh steamed green beans, and new potatoes from the farmers' market, using a recipe in which they are boiled, then tossed with olive oil, pepper, and grated Parmesan Cheese. (I'll add the name and a link to the recipe later today.)

As promised: “Cacio e Pepe Potatoes,” from a Bon Appetit recipe:

https://www.bonappetit.com/recipe/cacio-e-pepe-potatoes

I used 1 ¾ pounds new potatoes from the farmers’ market. I used 3 Tbs. olive oil and 1 oz grated Parmesan. I did not add additional salt. Although the recipe would work better if the potatoes were roughly the same size, it is a delicious way to eat them.

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• This topic was modified 5 years, 5 months ago by BakerAunt.

[Joan Simpson]

Tonight we had grilled cheese sandwich with home cut french fries.

BakerAunt those potatoes look awesome!

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

[RiversideLen]

I had a banquet on a bun today, bbq hot dog and burger with a nice crispy large salad.

There used to be a greasy spoon on Rush Street in Chicago called Banquet on a Bun, you could catch a glimpse of it in the movie Risky Business. The best they had was a Virginia ham on the bone that they would slice off on order, grilled ham and cheese there truly was a poor man's banquet.

[navlys]

I just made skillet chicken with sundried tomato sauce over Hana mozzarella pasta pillows. It was deeelicious. It was from "cremedelacrumb's blog.

[Joan Simpson]

Tonight I fried cubed steak,left over white acre peas with okra,thickened potatoes and peach/blueberry cobbler.

[BakerAunt]

On Monday, I made chicken broth from the bones of that rotisserie chicken. For dinner on Tuesday, I used that broth to make a Lentil-Vegetable-Farro Soup. The vegetables were: a 14-oz. can of no-salt added diced tomatoes; onion, mini-yellow and orange bell peppers; celery, carrots, garlic, zucchini, and parsley. I used 1 ¼ cups brown lentils and ½ cup Farro. I added an additional ¾ cup of water (rinsed out the tomato can). To season, I used 2 tsp. Penzey’s Forward (a no-salt spice blend), 1 tsp. Worcestershire sauce; 1 Tbs. tomato paste; and 1 tsp. sugar. I had about 5 cups of chicken broth. The soup is delicious.

[Joan Simpson]

Tonight we had taco salad,I roll mine in a flour tortilla like a burrito.

[RiversideLen]

I had a burger and chicken veg soup.

[Joan Simpson]

Tonight I fried cubed pork,rice and tomato gravy and fresh stewed squash with onions.

[chocomouse]

Home from trip, so back into the kitchen. We had a quick meal of sliced browned hot Italian sausage, sliced potatoes, chunks of onion and sweet red peppers, all cooked in a cast iron skillet, with a side of cole slaw.

[BakerAunt]

To go with leftover turkey-zucchini loaf and microwaved broccoli, I cooked ½ cup bulgur in 1 cup of chicken broth. It’s tasty and faster than making rice.

[RiversideLen]

I made spaghetti and meatballs yesterday, so that will be dinner for the next several days.

[Joan Simpson]

Love left overs! Tonight we had fried chicken,left over white acre peas and okra and fresh macaroni and cheese.

[chocomouse]

We had "shepherds pie" with ground beef, corn, and mashed potato. And a red and green leaf lettuce salad with lettuce picked from my planter on the deck. My tomatoes are looking good, but not producing yet, and I just bought sweet pepper seedlings today. We finally have sunshine, and 84* today, with similar weather predicted through Sunday! I hope conditions have settled down for those of you who live in the mid-west and Atlantic seaboard also.

[Joan Simpson]

Tonight we had cubed steak,baked sweet potato and green beans,I had the left over squash with hoe cake bread.

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