November 19, 2020 at 4:08 pm #27449
Tonight I pan fried some cubed pork,baked sweet potato and green beans.
Thanks all,I’m feeling so much better but not going gung ho crazy.Taking it easy!November 19, 2020 at 5:59 pm #27450
I used leftovers on Thursday to make lunch for today and tomorrow. I sauteed onion in olive oil, then added mushrooms, next garlic, the leftover maple glazed roasted sweet potatoes, the leftover bulgur, then a small can of white chicken. I added some torn kale leaves—which I should have added before the warmed bulgur, but I added a bit of chicken broth so it would wilt.
I made another batch of yogurt.
For Thursday dinner, I made stir-fry using soba noodles, leftover pork and the drippings from deglazing the pan. For vegetables, I used carrots, celery, the last of the red bell pepper from our garden, green onion tops from a pot my husband has been growing, broccoli, and mushrooms.
Note: Day of the week corrected.November 20, 2020 at 4:08 pm #27458ItaliancookParticipant
I made Chicken Breasts Creme la Orange from Cook-Ahead Cookery for tomorrow and subsequent days.
Later, I’m going to make pizza dough and try out my new dough bucket.November 20, 2020 at 4:33 pm #27459
We had salmon patties, cheese grits and fresh coleslaw.November 20, 2020 at 4:48 pm #27460
On Friday, I roasted a peanut pumpkin, made puree, and froze it for later use. I made sure to have five 1/2 cup containers, as I particularly like it in Skeptic’s pumpkin biscotti recipe.November 21, 2020 at 4:46 pm #27466
I fried a large chicken breast which we halved, rice and gravy with creamed corn.November 21, 2020 at 4:57 pm #27467
On Saturday, I made another batch of applesauce with the Gold Rush and Winesap “seconds” we bought. I was going to freeze it all, but my husband wanted some with dinner, so I put some in a bowl for the next couple of days and froze the rest. I have enough apples for at least two more batches. With the turkey in the refrigerator to start thawing, I have room for it in the freezer.
For dinner on Saturday, I made green pea soup with carrots, celery, and ham; I season it at the end with dried thyme and marjoram. We have enough for several more meals.November 21, 2020 at 6:27 pm #27468chocomouseParticipant
I had planned leftovers for dinner, but my husband ate them for lunch! So we had grilled salmon basted with maple syrup, cole slaw, steamed broccoli from the freezer, and roasted potatoes with Penzey’s Pasta Sprinkles.November 22, 2020 at 9:01 pm #27484RiversideLenParticipant
I had my brother over for an early Thanksgiving Saturday. I made a 10 pound turkey, unstuffed and I cut out the backbone to open up the cavity. Seasoned it the day before with some kosher salt, a little sugar, thyme and sage. Made mushroom gravy using a package of frozen mushrooms from Whole Foods which were very tasty, brown rice and fresh green beans. Also had cornbread. Dessert was pumpkin pie with peppermint flavored whipped topping and a scoop of toffee caramel swirl ice cream (that ice cream is really good!).November 24, 2020 at 12:06 pm #27494
Len your Thanksgiving dinner sounds wonderful.
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