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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of June 21, 2026?
BakerAunt.I made an omelet for dinner on Thursday, using two very small eggs from the farmers market. I stuffed it with sauteed onion, red and yellow bell pepper, sliced mushrooms, kale and added some low-fat mozzarella. Scott had most of the rest of the hamburger stroganoff, although there was enough for me to have just a bit as well, and I made more mixed brown and wild rice. He also had some microwaved fresh broccoli.
I made that tonda/roman style dough. It was very thin but good. I put sauce, cheese, pepperoni and pesto on it. I did like that it wasn't so bready.
I may have to consider buying the King Arthur pizza book.
I made yogurt on Friday. For dinner, I made Turkey-Zucchini Loaf with Peach-Dijon Mustard glaze. I used the leftover rice I cooked last night in a vegetable stir-fry with green onion, celery, red and orange bell peppers, sliced mushrooms, kale, a yellow zucchini, and some frozen deglazing from a chicken. The green zucchini in the meat loaf and the yellow one in the stir-fry came from last Saturday's farmers market, the first ones this season. The kale also came from the market.
BA's talk about Hamburger Stroganoff gave me a taste for it. I didn't have any sour cream on hand (rarely do) so I made Hamburger Almost Stroganoff last night. Will have leftovers tonight.
We shared a KC strip steak and each had an ear of sweet corn tonight.
Len--I've been using Chobani nonfat Greek yogurt in my hamburger stroganoff. I don't miss the sour cream at all.
We had more of the turkey-zucchini loaf and the rest of the rice-vegetable stir-fry, along with some microwaved fresh broccoli from the farmers market for dinner on Saturday.