What are You Cooking the Week of October 18, 2020?

[BakerAunt]

I'm planning to make beef stew today, using the Kennebec potatoes from the farmers' market and carrots from our garden.

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[Mike Nolan]

I think we're having stuffed peppers for supper tonight. I had initially planned them for yesterday, but the bagels were so fresh and tasty!

[Joan Simpson]

I had leftover BBQ porkchops and my husband had soup and sandwich.

[Joan Simpson]

Tonight I pan fried some ham,when that was cooked I pored in tomatoes to get the ham flavor to eat over rice and we had whole kernel corn.

[RiversideLen]

I had a hamburger, mashed potato and cauliflower and carrots. I had the veggie pot on the stove, covered, steaming away while I was preparing the burger and thought to myself everything is going to come together at exactly the same time and then I looked over to the counter by the sink and saw I had forgot to put the veggies in the pot........

[chocomouse]

For dinner tonight, we had chicken patties, smashed potatoes, and roasted butternut squash. Delicious!

[Mike Nolan]

I made a big pot of chili using about 6 pounds of ripe tomatoes picked from the garden ahead of cold weather. I have six 20 inch trays of green tomatoes in the garage, we'll use them as they ripen over the next few weeks.

[BakerAunt]

On Tuesday, I made another batch of yogurt.

For Tuesday's dinner, I roasted three bone-in chicken breasts. I rubbed them with some olive oil and sprinkled with Penzey’s poultry seasoning. I roasted at 425F for 45 minutes, using the roast setting on my oven. They were a little dry, so I should have checked them sooner.

We had it with a new recipe, Mark Bittman’s “Pasta with Winter Squash and Tomatoes.” I used a butternut squash from the farmers’ market, and cut up 2 cups of our tomatoes that have finished ripening in the house. I used ½ tsp. Penzey’s dried shallots, as it is difficult to get fresh ones where I live, and I also deleted the red pepper flakes (a no-go for my husband). I added dried parsley and Parmesan. I used whole wheat pasta. We liked it, and I will make it again. The last green beans from our garden rounded out the dinner. (I know that I have said last green beans a couple of times, but now that there has been a freeze, these really are the last.)

[RiversideLen]

I'm making a chicken burger, mashed potato and cauliflower and carrots.

[Joan Simpson]

I fired up the smoker and smoked a chicken ,I cut it right down the middle rubbed it with a mixture of brown sugar,garlic powder,onion powder,cumin,chili powder,paprika,salt, pepper and a dash of red pepper.I smoked it for two hours indirect heat then transferred it to a pan sealed good with foil and put it in the oven on around 300* for almost an hour.It was so good and moist,the bones almost fell out.With that we had leftover baked beans ,baked potato and sliced tomatoes.

Len I've forgotten to turn the eye on under a pan and realize it's just sitting there grrrr.I know where you're coming from.

• This reply was modified 4 years, 1 month ago by Joan Simpson.

[Joan Simpson]

I heated up leftover smoked chicken,fried okra and macaroni and cheese.

[chocomouse]

We had omelets with ham, cheese, peppers and onions, and also fresh bagels.

[RiversideLen]

I made a small pork roast, had it with brown/wild rice blend, cauliflower and carrot. For dessert I had 1/2 of the mini blueberry pie. It came out pretty good even though the crust is on the thin side.

[Joan Simpson]

Chocomouse I love breakfast for supper.

[Mike Nolan]

I made two pounds of fondant today, in preparation for making a batch of chocolate covered cherries early next week. (I"m also going to make some ones that have some juice from the cherries in the fondant but no cherry, because my wife likes the semi-liquid center that tastes of cherry but not the cherry itself.)

If you've never made confectioner's fondant (not the stuff used to decorate cakes), it is kind of fun to cream it and watch it turn from a pale yellow liquid to a white almost powdery solid as you work it.

It is basically the same process as making fudge on a marble, you pour it on the marble straight from the pan and let it cool undisturbed for several minutes, then you work it so that you control the crystal size in the sugar as it crystallizes, you want smaller crystals because that makes for a creamy fudge or fondant.

I've got a book on candymaking that says you can cream fondant in a mixer, but I'd be afraid it'd burn out the motor or strip the gears in my 48 year old KA.

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