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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of March 13, 2022?
Mike Nolan.I made stuffed peppers yesterday so for dinner I had a pepper with brown rice and mushroom gravy. I think I'll make mashed potato with tonight's pepper.
We're doing fish and broccoli for supper.
I made a d'Italini salad and a cole slaw, which we will have with a ham steak.
I fried one chicken breast, leftover peas and snaps,candied sweet potatoes and stewed squash,made a small lettuce and tomato salad.All leftovers are gone.
I roasted an Autumn Frost squash on Friday morning and made it into a curried soup after pureeing in in the food processor. I added a cup of turkey broth from the freezer, Penzey's Now Curry, and about 1/3 cup of Greek yogurt that I wanted to finish. I have leftovers for two more lunches.
We had the last of the turkey meatloaf tonight, along with quinoa salad.
We had an easy supper tonight- taco salad.
For dinner on Saturday night, I made pea soup. I always put carrots in mine, as well as ham pieces from the freezer. We have enough for at least two more meals. It was a great dinner for this cold, rainy day.
We had pea soup, thick with chunks of ham and thin sliced carrots, from the freezer a few days ago - it was perfect for a cold day. Contrary, today the temperature was in the upper 50s, so we had chicken thighs cooked on the grill, with asparagus, brussels sprouts, candied carrots all from the freezer. This is Vermont, where we have 5, not 4 seasons, and we are in the 5th season now: mud. The dirt roads have ruts 6-8 inches deep now, and cars are buried up to their bellies in it.
Left over pot roast here, my wife had some of the meat sliced and on a bagel, she says it was good but a bit chewy.
Left over pot roast here, my wife had some of the meat sliced and on a bagel, she says it was good but a bit chewy.