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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of March 10, 2024?
Joan Simpson.We had more of the Turkey, Butternut Squash, Farro and Kale Stew that I made on Friday.
I made Duchess soup, and added chopped broccoli from the freezer.
I'm getting ready to make a big pot of beef stock.
I made chicken enchiladas with rice and green beans.
Repeat of venison chili and a hotdog.
We had baked haddock and leftover salads.
We had leftover pan-cooked pork loin slices as sandwiches using the Len's buns I baked. We also had microwaved fresh broccoli.
We split the last of the onion soup and then had salads. When I was cleaning out the freezer I found some frozen vegetable beef soup, so that'll be on the menu in the next day or two.
I made a pizza (red bell pepper, sausage, a little pepperoni and Greek olives) and a side of broccoli.
I made a new recipe for me and it was good Egg roll in a bowl and cooked in 30 minutes.I tried to place the recipe in the files I don't know if it worked ,I don't see it but here it is.
Egg roll in a bowl
1/4 cup soy sauce
1Tbsp.sesame oil ( I omitted)
1Tbsp. Avacoda oil (I omitted)
replaced both oils with canola oil
1 Tsp. minced garlic (I used the squeeze kind in a jar)
1Tsp. ginger paste
1 Tbsp hot honey I used regular honey
1 lb.-ground turkey
1-lb bag of coleslaw mix
Scramble turkey half way done add bag of coleslaw mix and sauce (just mix all sauce in a bowl) pour sauce over cabbage and turkey cook a little.Very good and cooked in 30 minutes.
That sounds good, Joan. I looked, and your recipe is indeed in the recipe section!
We had more of the leftover Turkey, Butternut Squash, Farro, and Kale stew for dinner.
The egg roll in a bowl recipe sounds interesting. With a few tweaks (like no garlic) it'd work for us and be pretty keto-friendly, too. I might use ground pork or ground beef, though.
That does sound good, Joan. I'd use the shredded cabbage for some crunch, but add a lot more veggies - shredded carrots, broccoli, onions, peppers, green beans, etc. The sauce is very similar to what I often use in my Korean dishes.
As I continue to work on sorting through the freezer, I'm finding a lot of stuff to throw out or eat. I've got a lot of apple pie filling I need to find a use for. Pie crust isn't too bad in carbs, but the pie filling made with sugar is pretty high, though I may try making a batch with allulose in the fall.
Tonight we had vegetable beef soup from the freezer.
I also made another batch of custard, with a tweak in the recipe (more cream and more egg), and I made half of them as chocolate custard, though I'm tempted to call them pot de creme, since they've got a lot of cream in them.