October 6, 2019 at 6:02 pm #18566October 6, 2019 at 7:06 pm #18568RiversideLenParticipant
Pork roast and acorn squash stuffed with apple, walnuts and raisins.2+October 6, 2019 at 10:53 pm #18569
My husband had bacon and scrambled egg and I had chili.2+October 7, 2019 at 7:12 pm #18577chocomouseParticipant
Tacos at our house tonight.3+October 7, 2019 at 8:51 pm #18579
Dinner on Monday was a stir-fry using soba noodles, leftover rotisserie chicken, green onion, celery, carrots; red bell pepper, eggplant, mushrooms, broccoli, and a tiny snow pea—the last one from our garden this year.2+October 7, 2019 at 10:10 pm #18580
Tonight we had fried cubed steak,thickened potatoes and green beans.2+October 8, 2019 at 10:26 am #18584Mike NolanKeymaster
I’m re-heating the chicken stock/broth since it’s been in the fridge for a few days, then I’ll strain it and get started on making chicken soup for tonight, probably with dumplings. I was able to skim the fat off, so aside from reheating it the stock should be ready for making soup once it’s been strained.2+October 8, 2019 at 10:46 pm #18589
Tonight we had taco salad and I rolled mine up in a tortilla like a burrito.0October 9, 2019 at 1:59 am #18591skeptic7Participant
I am trying to do a new recipe. Afghan pumpkin with tomato sauce and yogurt.
I’ve gotten the pumpkin cooked, it was a 4lb cheese pumpkin cut into cubes but I haven’t made the accompaning tomato sauce or yogurt sauce.2+October 9, 2019 at 4:18 pm #18593
Let us know how the recipe turns out, Skeptic.
For lunch on Wednesday, I made lentil-vegetable-barley soup. I used water, left over from cooking potatoes, and frozen a couple of weeks ago. I used carrots, onion, celery, and garlic that I first sautéed in a bit of olive oil. I used 1 tsp. of Penzey’s Ozark blend to season. (I think that it came in a gift box, so I look for ways to use it.) I had some kale that I needed to use, so I cut up those leaves and added it about ten minutes from the end. It’s a delicious soup, although a bit salty, since I forgot that I had salted the potato water. If I’d remembered, I would have used a salt-free seasoning blend.
Wednesday night dinner is Spaghetti Squash-Turkey Casserole—a recipe that I discovered and adapted last year. Think of it as a kind of lasagna that uses spaghetti squash rather than noodles. I had to start early because I make my own sauce, although it is from canned tomatoes due to our disappointing tomato crop this year. Then the spaghetti squash must be roasted for an hour, cooled slightly, and scooped out. In the meantime, I brown ground turkey, and add some chopped onion, a bit more garlic, and optional red bell pepper (because I have it!), then mix in the sauce. I layer it in a lasagna pan, put 4 oz. of diced mozzarella on top, grate some Parmesan over it, then bake for 30 minutes. I try to keep my husband from cutting into it for a standing time of 20 minutes.3+October 9, 2019 at 4:39 pm #18594
Tonight we had baked pork tenderloin,potato salad and green butter beans.2+October 10, 2019 at 12:33 pm #18603
On Thursday afternoon, I’m making broth, using the remains of a turkey breast from the freezer and the rotisserie chicken we had last week. It will definitely be soup weather this weekend.2+October 10, 2019 at 3:17 pm #18606
I fried a chicken breast,macaroni and tomatoes and garden pea salad.2+October 12, 2019 at 2:44 pm #18624chocomouseParticipant
I have a huge pot of tomato soup simmering on the stove. It’s the Watts Tea Room Tomato Basil Cream Soup from jej on the obc, and my favorite tomato soup recipe. I don’t have enough milk on hand, and we use only 2% anyway, so I’ll substitute some 2% and Half and Half. I’ll freeze the leftover soup for later. I’m thinking about making cornbread to go with it for dinner tonight.2+October 12, 2019 at 7:24 pm #18625
For dinner on Saturday, my husband cooked some boneless pork in a skillet on the stove. I roasted some cut-up sweet potatoes from the farmers market a couple of weeks ago, drizzling them with maple syrup halfway through. Next time I will cut the roasting time, since the sweet potatoes from the farmers market are more tender than what I find in the stores. We microwaved fresh broccoli as well. We ate dinner by candlelight on our enclosed porch while watching the moon rise. In the adjacent front room, we have a fire in the wood stove. Today is its first use of the season, a sign that fall has now arrived.
2+October 12, 2019 at 8:16 pm #18628
- This reply was modified 1 month, 1 week ago by BakerAunt.
Friday night I made oyster stew and tonight we had left overs…pork tenderloin.potato salad and green butter beans.2+October 13, 2019 at 12:53 pm #18631navlysParticipant
I had leftover ginger snaps from the pumpkin truffles I made the other week. I needed an hors d’oeuvres for our community cocktail party so I used frozen meatballs and made a sauerbraten sauce with gingersnaps. I used a recipe I found on Taste of Home and added a little worcestershire sauce and soy sauce and lime juice to the crockpot to thin out the sauce a little. They went like wild fire. (of course meatballs usually do.)2+
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