What are you Cooking the Week of March 9, 2025?

[Mike Nolan]

Did you set your clocks ahead (where necessary)?

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[Joan Simpson]

Mike I set my clocks ahead yesterday morning so I had all day to get used to it, did it help.... No . Today I cooked me a steak with salad and peppers and onions.

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[cwcdesign]

I made a Crustless quiche with onion, mushrooms, spinach and cheese. I had it with some sliced tomatoes - for store bought I like the Campari tomatoes. I have enough for 3 more meals and will probably have some turkey sausage with it tomorrow.

I also made a batch of overnight steel cut oats which I'm looking forward to in the morning.

[RiversideLen]

All my clocks are reset. I wish they would pick a time and stick with it.

Joan, your plate looks yummy!

Today I had Chinese leftovers.

[Mike Nolan]

All my clocks are reset. I wish they would pick a time and stick with it.

That would require Congress to actually DO something, they spend all their time avoiding doing anything that they can get blamed for by voters and donors.

[Joan Simpson]

Thanks Len, tonight I had leftover chili.

[BakerAunt]

Lovely dinner, Joan!

We got our internet back today, after four days, so I will post both Sunday and Monday's cooking here.

For dinner on Sunday, I used the leftover roast chicken to make chicken pot pies in 2-cup Corning Ware square casserole dishes. I used 1 ¼ cup chicken broth from the freezer, which I combined with ¼ cup whole wheat flour, the rest of some evaporated milk, and some 1% milk to make a thick sauce, which I seasoned with ¼ tsp. poultry seasoning, sweet curry powder, and freshly ground black pepper. I sprayed the casserole dishes, then put 1 cup cooked frozen vegetables in each dish, along with a heaping half cup of chicken. I divided the sauce over the top. An hour earlier, I made a half recipe of my oil-buttermilk crust, divided it in half, then rolled each half into a square that would fit atop the mixture in the casserole dishes. Oil crusts need refrigeration for about an hour, so that gave me time to assemble the filling. I pre-heated the oven to 425 F. I used a tiny heart cookie cutter to cut a hole in the middle of each crust. I inverted the crust onto the filling and peeled off the parchment. I tucked down the corners, then positioned the cut-out heart on the side. I baked at 425 F for 12 minutes, then reduced the heat to 375 F for another 15 minutes. It was an experiment that worked out very well. I will make these chicken pot pies again.

I also made yogurt on Suday.

For dinner on Monday, I made pecan-coated boneless pork chops in the oven, using the same recipe as several weeks ago. To go with it, I used half a bag of Priano radiator pasta, which I found at Aldi's today on our big shopping trip to the larger town northeast of us. After it cooked, I mixed it with a 4 oz. log of goat cheese. I put freshly ground pepper on my serving. We also had microwaved frozen peas.

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[BakerAunt]

Scott and I always suffer most from Daylight Savings Time. We make the change to Standard Time quite easily. Until about 18 years ago, our county stayed on Standard time year around, and it was glorious. Then, we got a governor determined to "fix it," and now we are forced into DST. We are right at the edge of the time zone. The county seat west of us is on Central time.

[cwcdesign]

I had yummy leftovers tonight and I hate the adjustment to daylight savings time - the sun is now coming up at 7:45 - ugh! I wish people would understand that you don't get more daylight - it's just redistributed - it drives me bonkers (steps off her soapbox)

[RiversideLen]

That's a fine looking meal, BA, I love radiator pasta although I haven't seen it in years.

Still trying to adjust to DST, my sleep was way off last night, so a lazy meal day. A while back I discovered that you could get grocery delivery from Grub Hub and that the Jewel stores have a hot food department that has pretty good fried chicken (12 pieces for about $11.00). So, I ordered the chicken (and a few groceries to make the fees worthwhile) and made fresh broccoli and mashed potato. I have enough chicken left for a lunch and a couple more dinners.

* * * * * * *
Why don't they compromise on DST, instead of moving it up an hour, do a half hour and keep it all year.

[Mike Nolan]

I suggested the half-hour idea on another forum and was raked over the coals by a lot of people, it would mess up a LOT of things. (But I still think it's a valid compromise.)

[Joan Simpson]

BA your plate looks very nice. I had the rest of the chili tonight.

[BakerAunt]

Thanks for the compliments, Len and Joan.

On Tuesday, I roasted two of the three remaining pie pumpkins from last fall. I think that they are drier with the longer resting period, but that makes for great pumpkin puree. Now I need to find space in the freezer for the pumpkin and bake with some of it.

We had more of the pecan crusted pork chops and finished the pasta and goat cheese. Tonight, we put it with a mixed greens, tomato, and mushroom salad.

I'm glad that I was able to post. We had another internet outage for a couple of hours this afternoon. This one was area wide. I am grateful that it did not last long.

[navlys]

Ba love the looks of that pasta! We will have a new Aldi's soon within close proximity! YAY!

[Mike Nolan]

I've been happy with most of what I've bought at Aldi's, sometimes the produce isn't as fresh as I'd like, though. I haven't bought a lot of meats, but I do buy dairy there. They usually have a good price on eggs but NOBODY has a really good price on eggs these days. They carry a keto-friendly bread that is better than anything I've been able to bake. I also like their fig bars.

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