What are you Cooking the Week of November 3, 2024?

Home Forums Cooking — (other than baking) What are you Cooking the Week of November 3, 2024?

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  • #44546
    Mike Nolan
    Keymaster

      I hope those of us who live in states that observe DST remembered to set their clocks back.

      No pizza this week, I think Diane is pizza'd out for a week or two. Maybe tomato soup and fried cheese sandwiches tonight.

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      #44553
      Joan Simpson
      Participant

        I set my clocks back Saturday around 4 to be ready lol. Today I made pizza with sausage, pepperoni, onions, black olives, mushrooms , red peppers and lots of cheese.This will be breakfast and supper tomorrow night too.

        IMG_1469

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        #44562
        BakerAunt
        Participant

          I roasted more cubed potatoes tossed in olive oil to go with the last of the Turkey-Zucchini meatloaf on Sunday. We also had microwaved fresh broccoli from the farmers market yesterday. I hope that the vendor will have more next week.

          I am so craving pizza, Joan! I'm hoping my husband can eat it in a couple more weeks, otherwise, I may need to make a lunch one for myself.

          #44563
          Mike Nolan
          Keymaster

            There were 3 tomatoes among the ones I picked today that were big enough that I made breadless tuna melts instead. A nice garden bonus meal.

            #44566
            RiversideLen
            Participant

              That pizza looks real good, Joan!

              I made pizza the past two nights which means I had pizza for breakfast and lunch today. I had some pizza fixings left (sausage, bell pepper, and mushrooms) so tonight I used them in an omelet. Also made chicken noodle soup with carrot, kale and lentils.

              #44568
              Joan Simpson
              Participant

                Leftover pizza, thanks Len it was good.

                #44569
                BakerAunt
                Participant

                  I had a doctor's appointment on Monday morning that required me to fast, so I grabbed a zucchini muffin from my stash to eat on the way home. After a cup of coffee, I made a frittata for lunch, using leftover grated zucchini, red onion, the rest of the green onion, a banana pepper, kale, and the rest of the crumbled Greek cheese. I ate a quarter of it and will get three more lunches from it.

                  For dinner, my husband pan-cooked boneless pork. I made cavatappi pasta tossed in Greek cheese and put pepper on my serving at the table. We also microwaved the last of the green beans from the garden. It's unusual for us not to have had a hard freeze by November.

                  #44570
                  Mike Nolan
                  Keymaster

                    So we had tomato soup and fried cheese sandwiches tonight, plus a salad.

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