What are you Cooking the Week of September 13, 2020?

[Mike Nolan]

I'm planning to bake a small ham for supper, it has been marinating in ginger ale overnight.

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[Joan Simpson]

We had tuna salad sandwiches and french fries.

[Mike Nolan]

The ham was excellent, and I made home-made potatoes au gratin, though I forgot the sour cream. Adding it after the fact meant the sauce wasn't quite as smooth.

Oh, and I was wrong, the Avergne wheat-rye went fairly well with the ham, it brings out the latent sweetness of that rye bread more than it did with another deli-style rye bread that I also had available.

[skeptic7]

I did green split pea soup in the crockpot. This unfortunately has turned out brown instead of green, does anyone know what is likely to cause this? I don't know for certain but it was likely overcooked. I started cooking this on high for a couple of hours, then I threw in some sweet potato and cooked it on low overnight. I didn't want to overcook the sweet potato so I added it last.

[BakerAunt]

Perhaps the sweet potato interacted with the split peas?

[Joan Simpson]

We had fried cubed pork,macaroni and cheese and green butter beans from the freezer.

[BakerAunt]

I made another batch of tomato sauce. I freeze it in 1-quart yogurt containers, which is about 3 ¾ cup, which is a good amount for what I use when I cook.

[Joan Simpson]

I made sloppy joe's with chips and pork-n-beans,we had the sloppy joe's on light bread.

[chocomouse]

My husband had a BLT and I had a favorite dinner: leftover grilled chicken thigh, broccoli salad, and a green salad.

[skeptic7]

Monday night, I did an eye of round roast. 6.8 lbs baked at 300 degrees for about 2 1/2 hours to about 130 degrees. I refrigerated it overnight and then sliced it for sandwiches. Most of it is in the freezer, but I had a sandwich yesterday. Its wonderful when things are cool enough to use the oven. This is the only recipe I have for eye of round. Top round, bottom round and eye of round all are tempting in the grocery store, but I don't know good methods of cooking them. What have other people tried? These are normally a good price so I wish I could use them for something.

[Mike Nolan]

I use a dry-roast for eye of round (low and slow) but not for bottom round, I prefer a braise for it. Bottom round is a good cut for Italian Beef, but you really need a slicer to cut it really thin. I generally used bottom round for boeuf bourguignon, though I've used top round for it, too. I like top round for shiskabob.

[Joan Simpson]

Tonight I sauteed chicken breast in oil and vinegar dressing with some onions and a dab of honey they were really good,creamed corn and I had 3 small red potatoes that I cut up with skin on and made potato salad.

[BakerAunt]

Dinner for tonight is salmon and couscous with Greek seasoning, along with microwaved frozen peas.

[BakerAunt]

We had leftover spaghetti squash-turkey "lasagna," microwaved frozen peas, and two ears each of the last sweet corn of the season (the farm is sold out as of this afternoon). It is delectable--the best we have eaten this season.

[chocomouse]

BLTs. Maybe the last of the season, as we expect a deep frost tomorrow night. I'll pick a few (30-40) more tomatoes to make and freeze sauce destined to become soup this winter.

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