What are you Cooking the Week of November 6, 2022?

Home Forums Cooking — (other than baking) What are you Cooking the Week of November 6, 2022?

Viewing 8 posts - 16 through 23 (of 23 total)
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  • #37125
    Mike Nolan
    Keymaster

      Google lists these foods as being among the highest in Vitamin K:

      kale, collards, turnip greens, swiss chard, salad greens, parsley, spinach

      I don't know how much you would need to eat of them to counteract the effects of blood thinners, though. People who are on blood thinners might want to consult their doctors or pharmacists for dietary restrictions.

      #37126
      Joan Simpson
      Participant

        We had chili tonight ,wish I had some of your cinnamon rolls Mike! The rolls sure looked good.

        #37127
        chocomouse
        Participant

          I just made a big pot of Duchess (aka cheese or carrot) soup, for dinner tonight and for the freezer this winter. It's one of my favorite soups.

          Foods high in Vitamin K are also some of my favorite foods, and during gardening season I have to closely monitor myself for signs I need to cut back on the "green foods."

          #37129
          BakerAunt
          Participant

            We had the rest of the chicken for dinner, along with bulgur cooked in turkey broth and microwaved fresh broccoli. I also made yogurt on Thursday.

            #37130
            Joan Simpson
            Participant

              We had chicken potpie from leftover baked chicken.

              #37131
              chocomouse
              Participant

                We had grilled pork chops, green salad, and roasted root vegetables: white potato, sweet potato, carrots, butternut squash, and parsnips.

                #37135
                Joan Simpson
                Participant

                  Tonight we had hamburger steaks with fries.

                  #37136
                  BakerAunt
                  Participant

                    I made a quick grocery stop today and found three packages of chicken thighs (two per package) that were $1 off each, which brings them down to the old price I recall paying before the pandemic. I bought all three and froze two. Thus, on Saturday evening, we are having roasted chicken thighs, which I started first, then after 20 minutes, I added next to it a pan of cut-up Honey-Nut squash from this year's crop that I had tossed in olive oil. We also had fresh broccoli from the farmers' market.

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