Home › Forums › Cooking — (other than baking) › What are you Cooking the week of March 29, 2020
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March 29, 2020 at 11:54 am #22431March 29, 2020 at 12:00 pm #22435
I am making chicken broth this windy, Sunday afternoon, using the remains of the chicken we roasted earlier this week.
Sunday dinner will be my healthier take on my Mom's hamburger stroganoff, with nonfat Greek yogurt standing in for the sour cream. We'll have it over brown and mixed rice, which means 2 rice cooker measures of brown rice and one measure of four kinds of specialty rice.
March 30, 2020 at 12:05 pm #22464Looks like everyone in our condo is going or gone back home so I had better use up the food in my freezer because there will be no one to give it to. I made spaghetti with meat sauce and reused the leftover sauce on sausage ravioli 3 days later. I still have steak (tenderloin), chicken breasts, sausage, turkey meatballs eggs and chicken thighs to last us until 4/20.
March 30, 2020 at 5:47 pm #22481My plan for tonight is to make Reubens using some of the sauerkraut I started earlier this month and some rye bread from the freezer.
March 30, 2020 at 5:53 pm #22484I baked corn bread and we had stew beef ladled over the top.
March 30, 2020 at 8:14 pm #22494I made a bacon chicken burger and had it with whipped sweet potato.
March 31, 2020 at 8:29 am #22504Yesterday, I made a 9 bean soup, and added slice Kielbase and frozen mixed vegetables. With it we had rye rolls.
March 31, 2020 at 12:39 pm #22507On Tuesday I tried a new recipe for lunch, “Greek Chickpea Patties with Tomato Sauce—Revithosoutzoukakia” from the Olive Tomato website:
I deleted the water in the patties, as there was some juice from my home cooked chickpeas, and the tomato had some juice. I added 2 Tbs. flax meal and used ½ cup white whole wheat rather than AP flour. The mixture was still too loose to make patties, even after sitting a bit. I added 4 Tbs. Panko, and that brought it together. I did not add any salt, as my chickpeas were soaked, then cooked in salted water. I did not coat the patties in flour, and I used a skillet with a bit of grapeseed oil over a medium-low heat,not the 1/4 inch of olive oil specified. I shaped the patties, six at a time, using a Zeroll #30 (2 Tbs.) scoop. My skillet holds six at a time, and they hold together better if flattened right before being put into the skillet. After the first batch, and heat adjustment, they cooked for 1 minute and 30 seconds on each side. I had 25 patties when I finished. I made the sauce as well, but I drizzled it over the six patties that I ate. The sauce does not have much taste on its own, but it works well with the patties. I’ve stored the remaining patties in a flat dish and poured the sauce over them. I would cook this recipe again, but I think that I will forgo the flour and next time just use the panko and the flax meal. These make a tasty lunch. I might try some on a sandwich tomorrow.
March 31, 2020 at 3:40 pm #22508I declared the first batch of sauerkraut done and packed it into the fridge, then I started another 3 pound batch in my crock.
Tonight we're having BLTs.
March 31, 2020 at 3:57 pm #22509I cooked some dry lima beans,rice and cubed pork,soaked some diced onion in vinegar to put atop rice and limas,so good.Enough limas and rice for soup one day soon.
- This reply was modified 4 years, 7 months ago by Joan Simpson.
March 31, 2020 at 4:27 pm #22512I made a pork roast this afternoon. I will have a pork sandwich and leftover sweet potato.
March 31, 2020 at 6:52 pm #22515For Tuesday night’s dinner, I roasted nine chicken thighs (big batch cooking). In the countertop convection oven, I roasted some cut-up red potatoes, tossed in olive oil and sprinkled with Penzey’s Bavarian Seasoning. We also had microwaved frozen peas.
April 1, 2020 at 1:07 pm #22524I did cottage pie for last night's supper and today's lunch. The filling was the ground beef and onions and carrots and potato mixture I used for the Cornish Meat Pie last week. Yesterday's topping was mashed celeric, and today's was mash potatoes. The celeric mashed up okay and had a mild slightly turnipy taste, but mashed potatoes made a much better topping. It was softer and richer and smoother. Both toppings benefited from butter and pepper.
Individual cottage pies are easier than individual pot pies and possibly have less fat -- I wouldn't know as I didn't actually measure the butter that went into the mash potatoes.April 1, 2020 at 4:08 pm #22529Tonight we had leftover spaghetti from the freezer,tossed salad and garlic toast.
April 1, 2020 at 6:55 pm #22532We had pork chops on the grill, leftover zucchini-cheese-rice, and tossed salad. One more salad meal, and I will be very short of fresh produce - just 1/4 head of cabbage and 4-5 stalks of celery. I was hoping to go 4 weeks without grocery shopping (I do have a freezer with lots of garden veggies) but looks like I'll only last another week.
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