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

[Mike Nolan]

We had sandwiches tonight.

[BakerAunt]

Happy Anniversary to Mike and Diane!

I made Quinoa Salad on Thursday to go with the rest of the pecan crusted pork. I like this recipe, which I got from Bob's Red Mill. I delete the cilantro, which can overpower the corn and lima beans that go with the quinoa and the lime dressing. I use Penzey's Country French Vinaigrette seasoning instead.

[Joan Simpson]

Last night I had Sloppy Joe's and tonight it's a salad and cottage cheese with pineapple.

[RiversideLen]

Happy Anniversary, Mike!

Yesterday I had a hamburger, green beans, carrots and sauteed mushrooms.

Tonight will be pork chops, spaetzles (from a bag - Maggi brand) and a repeat of the veggies.

[cwcdesign]

Last night I had English muffins with cheese and a mandarin orange. Tonight I brought home a blackened piece of salmon that I needed to finish cooking - it was perfect! I had it on a salad with honey mustard dressing from a recipe from Real Simple - the balance in the dressing is perfect. It was published as a honey mustard sauce made with mayo (also good) but it had a variation with olive oil which is what I make.

[Mike Nolan]

We had steaks again tonight.

[BakerAunt]

That recipe sounds great, CWCdesign.

I made chicken salad to have for sandwiches for Friday dinner. Scott particularly seems to like having the leftover roasted chicken breast this way. I have been using a mixture of low-fat mayonnaise and nonfat Greek yogurt, along with Dijon mustard and dill in the dressing and added chopped celery, sliced green onion, and chopped red bell pepper and some freshly ground black pepper. We had it on the buns I baked alongside a salad. We have enough for a couple more meals.

After dinner, I made another try at the Zucchini Relish in the Ball Canning Book that did not come out so well for me two years ago. This time, I was able to get some small zucchini and used two green and one yellow one, a cup of red bell pepper, and a cup of red and white chopped onion. It had less soupiness than two years ago, which I attribute in part to the smaller zucchini. I was careful to use ice water for the two-hour vegetables salt bath. However, I also think that the burner, on the stove in the Annex where I do my canning, was not working that well two years ago. I replaced it this spring. I heard the four half-pints and one 4 oz. jar seal but will of course check tomorrow. They still may have a bit too much liquid. I think it might be helpful to fill all four jars at once with the vegetables, then pour the remaining liquid over them, but canning directions always say to fill one jar at a time, so I follow directions.

[BakerAunt]

A vendor at the local farmers market from whom I buy pears gave me some additional ones that were on the edge today for free. I decided to make pear jam, which is a new recipe for me. I have wanted to try it, but Scott is very fond of pears, so getting borderline ones was perfect. I made three half-pint jars and one 4 oz. jar. I will give the vendor the 4 oz. jar to thank her.

The usual pumpkin vendors did not grow pumpkins this year. Although some pumpkins have been brought in from another grower, the emphasis is on décor rather than pumpkins as food. I am not sure where to look for my pie pumpkins, not to mention the peanut pumpkins and fairy tale pumpkins. We do have a single fairy tale pumpkin that is growing. The smaller one rotted on the vine. I just hope that our pumpkin can mature before there is a freeze.

Our Saturday night dinner was another round of chicken salad sandwiches on the buns I baked yesterday and quinoa salad.

[RiversideLen]

I made tacos, mashed potato, sugar snap peas, cauliflower and sauteed mushrooms. Adding well sauteed mushrooms in with the other veggies really amps up the flavor.

[Mike Nolan]

We had burgers on the grill.

[BakerAunt]

Len, I agree about the mushrooms. They are also a good way to amp up flavor in a recipe with less meat.

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