What are you Cooking the Week of November 5, 2023?

[Mike Nolan]

We had leftover soup, I also had a salad with salad greens I picked yesterday from the Aerogarden.

[BakerAunt]

I made stir-fry on Thursday, using leftover pork from last night, along with soba noodles, de-glazing from last night's pan, carrots, celery, red bell pepper (from our garden), broccoli, mushrooms, and some green onion tops from my husband's pot of green onions on the porch.

I am having to order my soba noodles from Vitacost, as the Kroger in the next town has stopped carrying them.

[Mike Nolan]

We had takeout pizza and salad for supper.

[Joan Simpson]

I had chargrilled chicken marinated in Italian dressing,Caesar salad and cucumber salad.

[BakerAunt]

Friday was a morning for cooking experimentation. I roasted a large butternut squash and pureed it in the food processor. I then added it to about 1 ½ cups of turkey broth from the freezer that I had heated. I tasted it, then decided to add a splash of apple cider, then another, probably about 3-4 Tbs. in total. I added 1 tsp. of Penzey's Now Curry. It is the best butternut squash soup that I have ever made. The apple cider gives it just a hint of sweetness, which plays well with the spice. I set aside some for tomorrow and will freeze one serving for the "What will I have for lunch?" conundrum.

Another experiment involved the 4 oz. jar of mostly liquid, but some vegetables left over from when I made that zucchini relish. This jar I did not process but refrigerated. I found a recipe for pasta salad that uses cider vinegar on the internet at Preppy Kitchen, by John Kanell that I could adapt. I had some pasta in autumn shapes (leaves and pumpkins) and I cooked about 1 1/2 cups of it. I combined the contents of the relish jar with 1/3 cup olive oil, chopped red onion, and a minced clove of garlic. I added 2 tsp. of honey to get a tangy but mellow taste. I also added a small green bell pepper that we picked before the freeze that will not be turning red, and ½ tsp. Penzey's Salad Sprinkle. I mixed that with the pasta, then halved and added some of the cherry tomatoes that have ripened in the house. I will let it rest overnight. I may add feta to it tomorrow.

[Joan Simpson]

I had leftover chargrilled chicken. Caesar Salad, cottage cheese with sliced tomatoes, dessert was pumpkin pie filling I baked no crust.Good!

I have been adding Everything Bagel Seasoning on a lot of what I eat and I like it..

[chocomouse]

Dinner tonight was a casserole of spinach, mushrooms, chicken breasts, and mozzarella cheese. With it we had leftover roasted veggies from Wednesday night.

[BakerAunt]

We had leftover stir-fry for Friday's dinner.

[Joan Simpson]

Me and my friends went to a craft show festival and had a wonderful time, then went to a sports bar for a beer and sandwich. Awesome day.

[BakerAunt]

I love going to craft shows, Joan.

On Saturday, I experimented with using cider rather than red wine in my beef stew. I changed the spices. I used 2 tsp. dried rosemary, 2 tsp. cinnamon (added the second halfway through), ½ tsp. allspice, and ¼ tsp. cloves (halfway through). I used 2 cups of cider initially, then added another half cup when I added the potatoes, carrots, and bell pepper. I still used some tomato paste, which it needed. The stew is good, but I prefer my red wine version, which is fine by my husband who says it has too much spice. I think that it is missing something in the overall taste profile.

BTW, the pasta salad I made yesterday was great. I now have a use for those four jars of zucchini relish that I canned.

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