Katya4me Posted January 21, 2022 Share Posted January 21, 2022 2 hours ago, saf said: I dunno, that looks like I would actually TASTE the celery! Yes, but it's really good at absorbing the flavors of the sauce. I used this celery-less recipe the last time I made split pea soup: https://www.food.com/recipe/split-pea-soup-ham-15466 1 Link to comment Share on other sites More sharing options...
KeithA Posted January 21, 2022 Share Posted January 21, 2022 Homemade turkey meatballs and De Cecco brand buccatini with Rao's marinara sauce. Great blend of homemade and store bought. 4 Link to comment Share on other sites More sharing options...
saf Posted January 24, 2022 Share Posted January 24, 2022 Chicken and biscuits (Bittman buttermilk biscuit recipe - the only recipe of his that has never failed me. ALWAYS perfect.). Also, salad. I like that chicken recipe, but if you use boneless skinless thighs, be careful how you cut them or you end up with chicken fingers, rather than outlets. Later, lemon poppy seed bundt cake - came home with 2 slices from a dinner and games night at a friend's place the other day. It was good. Link to comment Share on other sites More sharing options...
KeithA Posted January 24, 2022 Share Posted January 24, 2022 Friday - chicken terriyaki uses Morimoto's Japanese at Home recipe. Turned out great again. With the right ingredients and 15 minutes you can have wonderful, flavorful teriyaki sauce. Also, the leftover teriyaki sauce is great to turn into spicy suteki-don (add butter and Japanese thick chili sauce with steak). Saturday - Chiko RW delivery - will review in the Chiko threat. really good. Sunday - lentil vegetable soup with parmesan cheese. 2 Link to comment Share on other sites More sharing options...
saf Posted January 25, 2022 Share Posted January 25, 2022 Quesadilla night! Pepper jack, pulled pork, mushrooms. Also guacamole. Also, salad. I love guacamole. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted January 25, 2022 Share Posted January 25, 2022 Tonight was chicken thighs, Korean flavors in the sauce but not really what I was expecting. Didn't have any rice so hubby made himself tacos and I made a salad. Tasted pretty good that way. I made myself a drink, seltzer w/ espresso whiskey and a dash of bitters. 2 Link to comment Share on other sites More sharing options...
KMango Posted January 25, 2022 Share Posted January 25, 2022 29 minutes ago, Katya4me said: Tonight was chicken thighs, Korean flavors in the sauce but not really what I was expecting. Didn't have any rice so hubby made himself tacos and I made a salad. Tasted pretty good that way. I made myself a drink, seltzer w/ espresso whiskey and a dash of bitters. What kind of bitters? Inquiring pines want to know... 1 Link to comment Share on other sites More sharing options...
Katya4me Posted January 25, 2022 Share Posted January 25, 2022 8 hours ago, KMango said: What kind of bitters? Inquiring pines want to know... ""Lindsay" bitters (pecan-magnolia-habanero) — Crude Bitters and Sodas" https://www.crudebitters.com/shop/crude-lindsay Bought a few years ago and while I enjoy them, I'll also forget to use them in drinks. Similar situation, I like this one in gin cocktails: "Cucumber Lavender Bitters – El Guapo Bitters" https://www.elguapobitters.com/collections/bitters/products/cucumber-lavender-bitters 1 Link to comment Share on other sites More sharing options...
Tweaked Posted January 25, 2022 Share Posted January 25, 2022 We ordered Sababa takeout on Saturday night and used the leftovers and some fresh cooked items for Monday dinner, plus all the leftover sauces. rice pilaf with dill and mint (fresh) roasted veg kabobs (fresh) leftover chunk of salmon kabob leftover couple pieces of haloumi leftover chunk of roasted eggplant good way to strecth out leftovers and the leftover leftovers will be today's lunch. 5 Link to comment Share on other sites More sharing options...
saf Posted January 26, 2022 Share Posted January 26, 2022 Tonight was pork chops (modified - no plain apple cider here. Only apple-cherry.) Also duchess potatoes out of the freezer (from Christmas). Also, salad. I was at yoga, so I set up the dinner and the boy cooked. He said it was easy. We agree that it was quite tasty, and the recipe is a keeper. 3 Link to comment Share on other sites More sharing options...
Katya4me Posted January 27, 2022 Share Posted January 27, 2022 Tonight was deliciously unhealthy: Brunswick stew: https://www.thekitchn.com/brunswick-stew-recipe-23255664 With Bacon Upside down Cornbread: https://sweetsavant.com/bacon-upside-down-jalapeno-corn-bread-recipe/ And for drinking: can of lychees, coconut rum, lime juice, frozen peaches and blended with a few ice cubes. So tasty 😋 1 Link to comment Share on other sites More sharing options...
dracisk Posted January 27, 2022 Share Posted January 27, 2022 Oh my. I needed to use up garden jalapeños last summer and thought about making jalapeño cornbread of some variety but never got around to it. I'm saving this cornbread recipe! Link to comment Share on other sites More sharing options...
saf Posted January 28, 2022 Share Posted January 28, 2022 11 hours ago, dracisk said: Oh my. I needed to use up garden jalapeños last summer and thought about making jalapeño cornbread of some variety but never got around to it. I'm saving this cornbread recipe! I had a bunch of garden peppers at the end of the season too - we grilled them, peeled them, and froze them. Roasted peppers of various varieties ready to go! 1 Link to comment Share on other sites More sharing options...
Katya4me Posted January 28, 2022 Share Posted January 28, 2022 Dinner last night was baked salmon over white rice: https://cafedelites.com/firecracker-salmon-recipe/#recipe I defrosted the salmon late, so it only marinated for a little over an hour. But I took the marinade and simmered it while the salmon baked and used that as a sauce over the rice, which I enjoyed. I had a bit left of the Chinese broccoli, so sautéed that and finished it off. 1 Link to comment Share on other sites More sharing options...
dracisk Posted January 28, 2022 Share Posted January 28, 2022 15 hours ago, saf said: I had a bunch of garden peppers at the end of the season too - we grilled them, peeled them, and froze them. Roasted peppers of various varieties ready to go! Had I been more organized/motivated I would have done the same. Unfortunately a bunch of our jalapenos went bad in our crisper. Link to comment Share on other sites More sharing options...
Katya4me Posted January 29, 2022 Share Posted January 29, 2022 Tonight was cleaning out the freezer and made this corn and chicken curry: https://myheartbeets.com/corn-chicken-curry/#wprm-recipe-container-26389 I made a batch of the onion masala a year or so ago and had some curry leaves in the freezer too, so I used those instead of the fenugreek and cilantro so different flavor but I think it worked for us. 2 Link to comment Share on other sites More sharing options...
saf Posted January 29, 2022 Share Posted January 29, 2022 On 1/28/2022 at 2:07 PM, dracisk said: Had I been more organized/motivated I would have done the same. Unfortunately a bunch of our jalapenos went bad in our crisper. I have the advantage - the boy LOVES to grill. The pepper plants are right next to where he grills. It was coming down to the get them off the plant or let them rot point, and he was trying to fit in a little more grilling for the season. So he picked the peppers, charred them, and then handed me a giant bowl of charred peppers to deal with. Thanks, I guess? But I am appreciating have roasted chopped peppers in the freezer now! 1 Link to comment Share on other sites More sharing options...
dracisk Posted January 29, 2022 Share Posted January 29, 2022 My husband also loves to grill. I'll have to remember this at the end of next summer. We could just toss some on while he's already grilling something else! One year we charred a bunch and infused tequila with them, but it came out VERY spicy. My husband isn't that into following recipes. 😆 2 Link to comment Share on other sites More sharing options...
saf Posted January 29, 2022 Share Posted January 29, 2022 53 minutes ago, dracisk said: My husband also loves to grill. I'll have to remember this at the end of next summer. We could just toss some on while he's already grilling something else! One year we charred a bunch and infused tequila with them, but it came out VERY spicy. My husband isn't that into following recipes. 😆 That's what we do - grill them while he is grilling something else. I always plan chilis rellenos for a week when he is grilling, because I will not char peppers on the stove/in the oven. Mine is an engineer. Procedures are very important. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted January 30, 2022 Share Posted January 30, 2022 Last night was pizza w/ the last of the sort of Korean flavored chicken and some sautéed mushrooms. We did our normal triple batch of dough, so will be having more pizza later this week. I made some infused simple syrups earlier in the day, so I used an herb & pink peppercorn one in this drink: https://nerdswithknives.com/thai-basil-gimlet/ We did 2 batches of that, and the 2nd time we added seltzer and my husband preferred it that way, so I'll try more variations in the future. 1 Link to comment Share on other sites More sharing options...
saf Posted January 31, 2022 Share Posted January 31, 2022 Last night we had folks over. Dinner and games. Roasted chicken, rolls, roasted carrots, and salad. Then earl grey cake with some chopped candied bergamot peel added. Was all good. Tonight was fondue. Or, as my fondue cookbooks called it, Kasspot. Also, salad. Had baguette and kielbasa to dip. It was good. Link to comment Share on other sites More sharing options...
dcandohio Posted January 31, 2022 Share Posted January 31, 2022 I made a one pan meal last night of chicken tenders and cubed potatoes on a bed of spinach, topped with a mixture of chopped cherry tomatoes, onion, garlic, olive oil and Italian seasonings. I added a little chicken stock to the bottom of the pan, but I probably put too much because it came out kind of soupy. Delicious, nevertheless. 4 Link to comment Share on other sites More sharing options...
Pat Posted January 31, 2022 Share Posted January 31, 2022 On 1/18/2022 at 9:30 AM, curls said: @PatInstantPot Korean chicken wings sound good. Would you be willing to share the recipe? While I can't right now, I'm hoping I can in the future. I've been remiss keeping up with menus and this thread again. I've been mixing up foods from the freezer (e.g., chicken and noodles in peanut sauce; yogurt-marinated chicken thighs) and new dishes, plus their leftovers in various forms. The nacho cheese sauce got reused just plain with chips but also in a mac and cheese with broccoli. The pork shoulder and gravy turned into a pork and black bean chili and also couple of meals of pork and gravy over mashed potatoes. The gravy itself (which had homemade chicken stock in its base) got reused in other places and the last of it went into the freezer because it was too good to waste. Of new things, this apricot chicken I had not made in a long time and forgot how good it was (scaled back the ingredients). I served it with roasted mushroom risotto and roasted golden beets. (Leftover risotto made wonderful air fryer arancini, alongside Rao's arrabiata sauce for dipping.) Honey-Glazed Mushrooms With Udon from the NYT was excellent. I served it with leftover from the freezer French Lentil Salad with Goat Cheese and Walnuts (in pita) from David Lebovitz's My Paris Kitchen. It froze pretty well, but I boosted it with extra dressing and nuts and cheese to refresh. On Friday I made turkey meatloaf with shiitake mushroom sauce [Cava harissa in the meatloaf with oyster cracker crumbs, egg, thyme, salt, and pepper; gochujang spread on top partway through cooking when the top looked dry; thyme, garlic salt, pepper, and cornstarch slurry with chicken stock* and additional water for the sauce; about 6 - 8 oz. mushrooms]. Served with baby red potatoes, carrots, and peas with butter, s+p. Saturday was arancini plus Roasted Eggplant and Lentil Soup from Food & Wine. I used full fat milk that was souring instead of 1% milk + lemon. Yesterday was leftovers of that soup, the apricot chicken, and the roasted red potatoes, plus new roasted mustard Parmesan cauliflower. I love that cauliflower recipe (from Food Network). Tonight we should finish the eggplant soup, turkey meatloaf and arancini. I'm also planning to roast a small acorn squash, utilizing the sage breadcrumbs I made out of excess from the eggplant soup recipe, plus walnuts and feta. *I have been making a lot of InstantPot chicken stock using chicken necks from South Mountain Creamery deliveries. Wish I had realized what a great trick that was before now. 4 Link to comment Share on other sites More sharing options...
saf Posted February 1, 2022 Share Posted February 1, 2022 Calzones! We made what the boy calls the classic calzone, sausage and caramelized onions. (And cheese of course.) Also salad. 3 Link to comment Share on other sites More sharing options...
saf Posted February 2, 2022 Share Posted February 2, 2022 Tonight was a freezer night. Pulled some of this gochujanag chicken out of the freezer. (We had added cashews too.) It was such a hit that he wants to a fresh batch of it next week. Also, salad. 2 Link to comment Share on other sites More sharing options...
Pat Posted February 3, 2022 Share Posted February 3, 2022 Yesterday: Radicchio, Belgian endive, carrots, scallions, walnuts, and hard-boiled egg; vinaigrette Penne with marinara sauce and mozzarella Leftover roasted cauliflower Tonight: Leftover salad + red leaf lettuce, white radishes, and Craisins While wheat pita and hummus Leftover turkey meatloaf Steamed broccoli Baked potatoes with broccoli, cheese, bacon, sour cream, and jalapeños 3 Link to comment Share on other sites More sharing options...
saf Posted February 3, 2022 Share Posted February 3, 2022 45 minutes ago, Pat said: Yesterday: Radicchio, Belgian endive, carrots, scallions, walnuts, and hard-boiled egg; vinaigrette Tonight: Leftover salad + red leaf lettuce, white radishes, and Craisins Your salads always sound so good, yet somehow I never get that ambitious. Our standard is: some sort of lettuce (There's a stand at the Mt Pleasant farm market that has lettuce almost all year round! GOOD lettuce!) Cheese (often blue crumbles from South Mountain, other times grated leftover cheese.) Nuts (often pistachios) Fruit (Fresh or dried, depends on season, currently pomegranate.) Thinly sliced red oinon Thinly sliced carrots He adds more things to his - olives, and sometimes radish slices, sometimes salad turnip slices, and sometimes cherry tomatoes. Dressing - generally house-made. Tonight was salad, then rolls (leftover from Saturday), and rum and chili chicken. Chicken slightly modified, as we had boneless skinless thighs rather then regular thighs. Also used roasted chili from the freezer rather than fresh. Quite tasty. (I love pineapple.) Later, ice cream. (Got some South Mountain ice cream this week.) 1 Link to comment Share on other sites More sharing options...
dracisk Posted February 3, 2022 Share Posted February 3, 2022 49 minutes ago, saf said: Your salads always sound so good, yet somehow I never get that ambitious. My standard is Costco greens and homemade salad dressing, so I think you're doing pretty well. 😆 We also got South Mountain Creamery ice cream in our delivery this week. It's SO good! 1 Link to comment Share on other sites More sharing options...
Katya4me Posted February 6, 2022 Share Posted February 6, 2022 I've been in a bit of an experimental mood so last night was chicken enchiladas: https://thedefineddish.com/paleo-enchiladas-suizas/ Rather than buy the queso, we made this: https://www.noracooks.com/vegan-queso-blanco/ That recipes makes a very large batch and it's absolutely delicious. Link to comment Share on other sites More sharing options...
genericeric Posted February 9, 2022 Share Posted February 9, 2022 On 1/31/2022 at 4:51 PM, Pat said: Of new things, this apricot chicken I had not made in a long time and forgot how good it was (scaled back the ingredients). I served it with roasted mushroom risotto and roasted golden beets. (Leftover risotto made wonderful air fryer arancini, alongside Rao's arrabiata sauce for dipping.) Thanks for the recommendation! I made the apricot chicken for lunch yesterday with some quinoa and roasted carrots and it was easy and delicious. I made with breasts instead of thighs at a slightly reduced cook time - my only issue was the thighs would've been a more appropriate lunch size, but... leftovers! 1 Link to comment Share on other sites More sharing options...
Katya4me Posted February 9, 2022 Share Posted February 9, 2022 Sunday night, we had some leftover rotisserie chicken from the enchilada recipe, so we made dinner salads. Romaine, cucumbers, radish, carrots and Manchego cheese. I sprinkled pepitas on mine for a bit of crunch and as a side, we had some of the leftover queso w/ tortilla chips. And then the next day, I had dental surgery, so applesauce has been my friend. 1 Link to comment Share on other sites More sharing options...
saf Posted February 12, 2022 Share Posted February 12, 2022 Fell behind again! But it wasn't a very interesting food week. Did make another batch of the guchujang chicken - this time doubled the sauce, and added both carrots and cashews. Was very good. Today I did some cooking for next week, so we will see how that goes. Link to comment Share on other sites More sharing options...
dcandohio Posted February 14, 2022 Share Posted February 14, 2022 Early pregame dinner of Caesar salad and red sauce made with spicy Italian turkey sausage from Whole Foods. I ladled the sauce over store-bought cheese ravioli. 1 Link to comment Share on other sites More sharing options...
saf Posted February 14, 2022 Share Posted February 14, 2022 Last night was misir wot. Stirred in some chopped roasted chicken (working down that freezer!). Got very nice injera at Black Lion Market on 14th Street. Also, salad. It was delicious - we finished it all. (So I had to use the leftover injera to make injera rolls for lunch with some lentil soup that had thickened to lentil paste in the fridge. Also tasty.) 2 Link to comment Share on other sites More sharing options...
saf Posted February 15, 2022 Share Posted February 15, 2022 Tonight was salad, followed by Rosemary-Paprika Chicken and Fries. Very tasty. Later, mini chocolate cupcakes, with some candid cherries stirred in, and on top. Looking forward to that! 1 Link to comment Share on other sites More sharing options...
saf Posted February 16, 2022 Share Posted February 16, 2022 Salad, followed by frito pie tonight. The chili is turkey chili - found the last bag of turkey in the freezer. It was good. 1 Link to comment Share on other sites More sharing options...
saf Posted February 17, 2022 Share Posted February 17, 2022 Salad, followed by "Middle Eastern Saucy Chicken." I will not make this again. The chicken got a bit dry - that may have been me - and the sauce was just a touch too vinegary. Also the last of the duchess potatoes from the freezer. (I note, I am rarely happy with recipes that use boneless skinless breasts. I should learn.) Later, the end of the Valentine cookies with some South Mountain ice cream. Link to comment Share on other sites More sharing options...
saf Posted February 18, 2022 Share Posted February 18, 2022 We made an expedition to H Mart last Sunday. So, tonight was salad, followed by chicken shumai. It was good. Then, South Mountain ice cream. Easy dinner tonight! 2 Link to comment Share on other sites More sharing options...
Katya4me Posted February 19, 2022 Share Posted February 19, 2022 I got my stitches out yesterday and my mouth is starting to get back to normal. Tonight was pork and cucumber stir fry over daikon noodles: https://www.seriouseats.com/stir-fried-cucumber-spicy-ground-pork-easy-dinner-recipe I added a bit of ginger to the sauce and thought it was pretty good. On 2/16/2022 at 8:52 PM, saf said: Salad, followed by "Middle Eastern Saucy Chicken." I will not make this again. The chicken got a bit dry - that may have been me - and the sauce was just a touch too vinegary. Also the last of the duchess potatoes from the freezer. (I note, I am rarely happy with recipes that use boneless skinless breasts. I should learn.) Later, the end of the Valentine cookies with some South Mountain ice cream. I have to admit that we do use boneless skinless chicken in a few recipes, I do prefer thighs if I have a choice. One recipe that they do work well in is this ramen recipe: https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/ 1 Link to comment Share on other sites More sharing options...
saf Posted February 19, 2022 Share Posted February 19, 2022 1 hour ago, Katya4me said: I have to admit that we do use boneless skinless chicken in a few recipes, I do prefer thighs if I have a choice. One recipe that they do work well in is this ramen recipe: https://www.halfbakedharvest.com/20-minute-thai-peanut-chicken-ramen/ That sounds really good. THANK YOU for sharing! Link to comment Share on other sites More sharing options...
dracisk Posted February 19, 2022 Share Posted February 19, 2022 If I'm not mistaken @Katya4me has shared the Thai peanut chicken ramen recipe before. At any rate, we've made it based on a recommendation from here and it's very good. Link to comment Share on other sites More sharing options...
Katya4me Posted February 19, 2022 Share Posted February 19, 2022 I think I did, but it was a while ago and as noted, it's very good and doesn't hurt to bring back to the forefront. 1 Link to comment Share on other sites More sharing options...
dracisk Posted February 19, 2022 Share Posted February 19, 2022 Just now, Katya4me said: I think I did, but it was a while ago and as noted, it's very good and doesn't hurt to bring back to the forefront. Oh yes! I was not meaning to criticize. Always good to have reminders of good recipes. 1 Link to comment Share on other sites More sharing options...
Katya4me Posted February 20, 2022 Share Posted February 20, 2022 No worries and agreed. We were running errands this afternoon, so dinner was out tonight. Crab and shrimp po boys w/ fries for both of us from Skrimp Shack and then frozen custard from Campbells Custard for dessert. I had mint chocolate chip and he had butter pecan. Link to comment Share on other sites More sharing options...
Pat Posted February 20, 2022 Share Posted February 20, 2022 On 2/2/2022 at 8:33 PM, saf said: Your salads always sound so good, yet somehow I never get that ambitious. Our standard is: some sort of lettuce (There's a stand at the Mt Pleasant farm market that has lettuce almost all year round! GOOD lettuce!) Cheese (often blue crumbles from South Mountain, other times grated leftover cheese.) Nuts (often pistachios) Fruit (Fresh or dried, depends on season, currently pomegranate.) Thinly sliced red oinon Thinly sliced carrots He adds more things to his - olives, and sometimes radish slices, sometimes salad turnip slices, and sometimes cherry tomatoes. Dressing - generally house-made. I'm way behind again! Your salads really don't sound that much different from ours. I've been slacking on making my own dressing, though I still do sometimes. Highlights: I've made a couple of Moosewood recipes: Bulgarian Pepper and Cheese Delight, which actually features quite a bit of bulgur and was decent; and, Broccoli Mushroom Noodle Casserole, which I liked more. I forgot how much cheese these Moosewood recipes use (a lot) and how large the portions are (very). I had a large pork tenderloin and split it more or less in half to make Bami Goreng (from Valerie Bertinelli's Enough Already, a recipe from Eddie Van Halen's mother) and a concoction of my own: cubed pork tenderloin dredged in flour, seared in butter, and braised in apple cider; plus drained pineapple chunks; served with basmati rice, onion, garlic, jalapeno, and and green bell peppers. Having not made any in a long time, I made beef stew and it came out really well. It featured potatoes, sunchokes, carrots, celery, onion, and garlic. Sunchokes are great in beef stew. I also made some mashed sunchokes, referring to a Martha Stewart recipe but using chicken stock instead of milk. The day before Valentine's Day (oh, Super Bowl Sunday!) we had a meal heavy on foods from Neighborhood Restaurant Group: Shrimp Cocktail with baby arugula Pigs in Blankets with mustard Iron Gate Meatballs + extra homemade tomato sauce Asparagus prosciutto bundles Air Fryer Buffalo chicken thighs V-Day we got from Rose's and drank a Minervois from DCanter: Frisee salad with lardons and bacon fat vinaigrette French onion soup with cheesy croutons Coq au vin with red wine sauce, carrots, noodles, and herbed bread crumbs Cheese plate: La Tur, Manchego, clothbound cheddar spread, grapes, focaccia, orange preserves There was chocolate mousse for dessert, but we ate that on subsequent days. More recently we've been working through Salmon with Dijon, mayo, thyme, toasted bread crumb, and lemon juice topping, baked over sweet onions. It made a great salmon spread over onion bagel and also wonderful croquettes. Also has been used to top salad. (Costco piece, very large.) Tonight the plans are for Crostini (with white bean and/or tomato) Tortellini in Brodo Spaghetti with leftover Iron Gate meatballs and sauce 4 Link to comment Share on other sites More sharing options...
Katya4me Posted February 21, 2022 Share Posted February 21, 2022 Dinner tonight was pretty simple. I still have frozen a large batch of onion masala, in 1/4 cup balls. I had a bag of mixed seafood, 4 balls and a can of coconut milk, which I simmered on the stove. I added a can of fire roasted tomatoes and had it over basmati rice. 2 Link to comment Share on other sites More sharing options...
Pat Posted February 22, 2022 Share Posted February 22, 2022 Update on Sunday: The crostini were white bean, from this recipe, except I topped them with thin slices of Gouda. Excellent. I also roasted some aged broccoli that was yellowing. I don't usually like roasted broccoli because I like it fresh and bright green, but when it's already headed south, roasting salvages it. Roasted it with avocado oil, s + p, garlic salt, nutritional yeast, and crushed red pepper flakes. Very good. Monday was more of the crostini, a reverse sear prime strip steak, and leftover egg noodles. I guess I forgot to mention the other reverse sear steak, which was served over the original batch of noodles that were mixed with sauteed cremini mushrooms, and with brussels spouts mixed with crumbled bacon. Tonight is toasted baguette; salad with red leaf lettuce, tomato, cucumber, and red onion; and salmon chowder. 3 Link to comment Share on other sites More sharing options...
saf Posted February 23, 2022 Share Posted February 23, 2022 Food this week has been a mixed bag of easy and actual cooking. Monday we had chicken with corn. Last bag of grilled and stored corn out of the freezer and into something tasty! Also, salad. We will do this again when we have corn again. Last night was pizza. Schedule got insane, so rather than making dough, I grabbed a boboli and topped it with mozzarella, provolone, mushrooms, and caramelized onions. Also, salad. Came out quite tasty. Always get the thin crust boboli. Was a good way to clean out the ends of stuff like cheese and caramelized onions. Tonight will be a stir fry with chicken, broccoli, mushrooms, scallions. On rice noodles with hoisin-teriyaki sauce and chopped peanuts. Also, salad. And after tonight I will be out of South Mountain ice cream! Sad. 1 Link to comment Share on other sites More sharing options...
Pat Posted February 23, 2022 Share Posted February 23, 2022 1 hour ago, saf said: And after tonight I will be out of South Mountain ice cream! Sad We've still got South Mountain ice cream from last year that we haven't even opened. I think we got 4 pints and have eaten 1 of them. I love ice cream but when I eat it, I eat too much. It's not going to keep forever, so I guess we should eat it. The salmon chowder from last night was great. I didn't measure exactly but mostly pretty much followed the recipe. Used whole milk instead of cream. Link to comment Share on other sites More sharing options...
saf Posted February 23, 2022 Share Posted February 23, 2022 35 minutes ago, Pat said: I love ice cream but when I eat it, I eat too much. It's not going to keep forever, so I guess we should eat it. Perhaps dinner company with a sundae bar for dessert? Link to comment Share on other sites More sharing options...
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