What are you Cooking the Week of September 27, 2020?

[Joan Simpson]

Tonight I fried a pork chop,rice and tomato gravy with garden pea salad the coconut pie was good and pie crust was perfect.

[Mike Nolan]

I made about 12 quarts of chicken stock today, and will have 3 breasts worth of meat for something like chicken salad. (I added a package of bone in breasts from the freezer to five pounds of backs, also from the freezer, and I threw in some chicken feet for collagen.)

We had a lavash pizza for supper. Tomorrow I may make potato leek soup.

[BakerAunt]

Friday afternoon I'm making another batch of yogurt.

[Joan Simpson]

I'm reheating chicken-n-dressing from the freezer, leftover creamed corn and candied sweet potatoes.

[Mike Nolan]

The potato leek soup was great, my semolina/malt bread made excellent croutons.

[RiversideLen]

Yesterday I roasted a chicken and had it with an apple stuffed acorn squash and mashed potato. Tonight will be leftover chicken with wild/brown rice blend and mushroom gravy and broccoli.

[Joan Simpson]

Tonight we had grilled ham and cheese sandwich with home cut fries.

[Italiancook]

This week, I made a pot of Cauliflower and Pasta Soup from The Romagnolis Table. Because of Covid, I had to improvise. I'm out of Parmesan Reggiano and Romano cheeses. I buy them from a shop in NY, and they import them from Italy. Because both places were hit hard by Covid, I'm afraid of ordering any. I'm worried that the shipping container or the cheese will have Covid from Italy or NY. Because the cheese adds salt and flavor to the otherwise bland soup -- recipe has it made with water -- I had to add flavor and salt. So, I substituted one quart of chicken broth for one quart of the water. Perfect solution! Soup was delicious.

[Author]

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