What are you Cooking the Week of March 5, 2023?
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Home › Forums › Cooking — (other than baking) › What are you Cooking the Week of March 5, 2023?
I made a pot of venison chili, leftovers will go in the freezer.
I made stir-fry on Sunday with soba noodles, leftover pork, and carrots, celery, red bell pepper, a few mushrooms, and broccoli.
I cooked a pork roast and roasted potatoes and winter squash alongside it in the pan juices.
We had fried cubed pork, stewed squash and thickened potatoes.
We had ham steak with pineapple rings and a side dish of macaroni and cheese.
I made Baked Blueberry Pancakes with maple syrup and a side of breakfast sausages. This was a new recipe for me, and I'll be making it from now on instead of my usual KAF's Simply Pancakes. The batter is baked in a 9 x 12 or slightly larger pan. It is so much easier than standing over the grill flipping pancakes! And I used twice as many blueberries which were more evenly distributed throughout the batter. The flavor and texture is excellent.
We had venison stroganoff with baby bella mushrooms and peas for dinner.
Some of you must have a lot of venison in your freezers.
On Tuesday, I made another batch of yogurt. I am loving the ChefAlarm.
I also roasted my last two pumpkins, the latest I have ever done with pumpkins from the fall. They were slightly dryer, which is actually not so bad for making puree.
Dinner on Tuesday was the Oven Crispy Fish and Chips with Dill Tartar Sauce, which we had with microwaved frozen peas.
We had oyster stew tonight.
We have a great friend that keeps us in venison, he's a hunter but they cook very little.He gave us some little sausage that was the same as a Slim Jim and we love those with cheese and crackers.I have hamburger,backstrap,cube steak and sausages some with cheese and some with blueberries.
Venison burgers and sausage are about all the local deer hunters make, a boring use of the meat.
We don't have a lot of sausage, Mike, but wish we had more, with the price of meat what it is today. We get just steak and sausage; last night I used backstrap, the most tender of all the cuts. I think we'll try the sausage on pizza tomorrow night.
One of my butternut squashes was going bad at the end, so I roasted it on Wednesday, so I removed the bad part before roasting and pureeing it. I am contemplating using it in baking.
Tonight we had chargrilled chicken, baked potato and cooked carrots.