What are you Cooking the Week of September 14, 2025?

[Mike Nolan]

Not sure what we're doing for supper, possibly sandwiches on the rolls I'm doing test bake of.

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[BakerAunt]

I made yogurt on Sunday, and I made an absentminded error. Instead of plugging in the yogurt maker, I plugged in the coffee maker, which is only still on the counter because our guests left behind ground coffee which, being cognizant of the soaring price of coffee, I am drinking in the afternoon. (I am still having my French Press cup in the morning!) I discovered my error after two hours. I have no idea how it will affect the yogurt. I re-set the timer for the usual five hours and forty minutes.

I made our favorite green bean, cherry tomato, and feta salad for dinner to go with the leftover chicken thighs, brown and mixed wild rice, and mushroom sauce. I used the 6 oz of green beans we had from our garden, but I supplemented with a pound from the farmers market; ditto with our four cherry tomatoes, which were augmented by a basket of mixed colored ones. Our cherry tomatoes went dormant for a while, but more green ones are now forming.

[Joan Simpson]

I went to friends today and we had hotdogs and chips with potato salad and chili and all the toppings.

[cwcdesign]

I made chicken piccata meatballs with brown rice and green beans. As BA says, I have planned overs for the next few nights.i adapted a recipe from Southern Living. I baked the meatballs instead of sautéing/frying them. While they were in the oven I made the sauce, to which I added the meatballs q when they came out of the oven. Last time the meatballs were perfect, this time overcooked - not sure why. But I wonder if the ground chicken I used last time had more fat. Might have to look into that.

[RiversideLen]

I made pork tacos and had sugar snap peas with it.

[Joan Simpson]

I had a hamburger patty with corn on the cob and yogurt.

[Mike Nolan]

We had salads for supper.

[BakerAunt]

For dinner on Monday, I made pecan crusted boneless pork slices, which we had with more of yesterday's green bean, cherry tomato, and feta salad, and applesauce from the freezer. It will be an easy meal to re-run tomorrow, since we are uncertain as to when in an eight-hour period the power will be out and for how long.

[RiversideLen]

I had a hamburger and sugar snap peas.

[Joan Simpson]

Tonight I had shrimp scampi with corn on the cob.

[BakerAunt]

The power outage we were told to expect did not happen. We and all the neighbors had our cars out of the garages by 8 a.m. and put off doing anything that might be interrupted by an electrical shutdown. Maybe they did not need to do our area, or maybe it has been put off. As we got up early, Scott and I were at the grocery store earlier than usual, and we got a good deal on bone-in chicken breasts that had been marked down for quick sale, so I went ahead and roasted those for dinner tonight and for planned overs. I also roasted two small honey nut squash that I bought at the farmers market on Saturday, and we had more green bean salad.

I also made tomato sauce from some of our garden tomatoes in the early afternoon. I had a cooler prepared in case I needed it if the electricity was off.

[Joan Simpson]

I had Sloppy Joe with chips and salsa.

[BakerAunt]

We had leftover pecan crusted pork, applesauce, and leftover honey nut squash. We ate the last of the bean salad, which we had over mixed greens from last Saturday's farmers market.

[Mike Nolan]

Today was our 53rd wedding anniversary, we had steaks (filet for Diane, ribeye for me), some potato salad and I made a lychee panna cotta with a lychee/strawberry topping. I wasn't sure what lychee taste likes (online sources say pear, strawberry, roses, citrus and watermelon, which covers a lot of ground), but the lychee panna cotta was good and the lychee/strawberry topping was even better.

Panna cotta is one of those things I see on TV cooking competitions all the time, and they usually fail to get it to set in the 30 minutes they have for the dessert round. After having made it last night, I can see why. It took close to an hour to cool down to room temperature and was still very runny at the time, but by this morning it had set up just fine in the refrigerator. Trying to do that in 30 minutes, even with a blast chiller, is next to impossible.

I may have to try making a lower carb panna cotta using Splenda or allulose, but a caramel or Lyle's Golden Syrup flavored panna cotta sounds interesting, and maybe worth the carbs. 🙂

[Joan Simpson]

Happy Anniversary Mike to you and Diane, pray you have many more.Ours was the 15th would have been 54.

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