What are you Cooking the Week of June 22, 2025?

[Joan Simpson]

Tonight I cooked fresh green beans with onions, zucchini with onions,sliced tomatoes and smoked sausage. It's delicious.

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[BakerAunt]

That meal looks lovely and delicious, Joan.

We had the remaining broccoli and cauliflower salad on some spinach, with most of the rest of the leftover pork scattered on top, in addition to the rest of that non-bacon topping I made. Tomorrow, I will need to cook again--or since the salad was all non-cook, I should say cook for the first time this week, although putting together a salad, even with no stove or oven required, is still cooking as I define it!

[RiversideLen]

That looks delicious, Joan. I love sausage too.

Yesterday I had the last of my pork tenderloin with pasta and a salad.

[Joan Simpson]

I had leftovers from yesterday with a baked sweet potato.

[BakerAunt]

I tried a new recipe, "White Wine-Braised Chicken and Artichokes", a recipe from Thirty Minute Meal Prep, by Robin Miller that was featured in the Washington Post column, "Eat Voraciously," back before I let my subscription end. I halved the recipe, which still gives us enough for tomorrow. I took the option of skinning the chicken thighs. My only change was to delete the oregano in deference to my husband. The other spices were smokey paprika and onion powder. I added about a quarter cup of chicken broth with the wine. My husband thought it was fine, although he did not eat any of the artichokes or the pimento stuffed olives (more for me). My verdict is that the recipe was a bit bland without the oregano, so I may try to think of another spice with which to replace it. The recipe specified canned artichokes. I thought that they were ok, but I wonder if frozen ones would be better. The recipe's great virtue is that it is made in a skillet on the stove top and goes together quickly. The weather is too muggy to turn on the oven. I made mixed brown and wild rice, which was good with the sauce and the artichokes and olives. We also had microwaved frozen peas.

[Mike Nolan]

I let my Post subscription lapse as well.

[BakerAunt]

By 8 a.m. Friday morning, Scott and I were driving to the larger of the two woodland properties. I began picking black raspberries while he did some work on a bridge, then helped me pick some more. We had two one- quart baskets that were not quite full and one that was about two-thirds full. In less than two hours we had most of the ripe ones from the patch, and it was starting to get muggy, so we headed home. I also have picked a lot of black raspberries on the terraces. I should have enough for at least two more batches of jam. I had planned to make a batch today, but we had high humidity and thunder, but very little rain, and I seem to recall that humidity can affect the jars sealing, so I have postponed that project until tomorrow.

Dinner was a re-run of last night.

[RiversideLen]

I made pork chops yesterday. Today I had a leftover chop with sugar snap peas.

[Joan Simpson]

I had lots of pound cake left over so I made a strawberry shortcake with it and made strawberry glaze and it turned out really good and pretty.We had a sausage dog with chips and watermelon with the cake.

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[cwcdesign]

I'm getting ready to let go of my Post subscription as well. Last night I made a recipe that was highlighted in "Eating Voraciously" for peanut noodles with cucumber and diced chicken. It was a no cook dinner using boiling water to soften the noodles. I'm glad I read the comments before I made it as they said the sauce was too think and bland. So I used a peanut sauce I've used before. I did not enjoy the rice vermicelli (it was better tonight). Next time I will use regular vermicelli. Otherwise, I enjoyed it and I have 2 more dinners from it.

[RiversideLen]

Joan, your strawberries look good, I bet they would go good on waffles!

Tonight I had a leftover porkchop, a salad and sugar snap peas.

[BakerAunt]

The weather on Saturday was a little cooler with less humidity, so I accomplished a number of cooking projects. I made yogurt. I also made and canned two additional batches of Black Raspberry Jam, with each batch consisting of four 8 oz. jars and one 4 oz. I found a good buy on bone-in chicken breasts at the grocery store this morning, so I roasted those for dinner in the big oven and roasted sweet potato chunks in the small oven. I also roasted asparagus, mushrooms, and cherry tomatoes on a sheet pan because there was an Amish lady at the farmers market today who had asparagus, the last, she said, from her garden. I could not resist! I also found some broccoli, which my husband microwaved for himself, as he does not care for asparagus.

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