Weekly Menu Planning - October 2025

[Phoenikia]

Cooking for 3 in southwestern Ontario.

Tonight, Tuesday, Oct 14th, I made a tuna casserole with Tex Mex cheese blend.

I also made some additional stuffing to go with the leftover Thanksgiving Turkey.

I made turkey stock today using some for Avgolemono Soup today.

I refrigerated 4 cups of turkey stock for another Avgolemono Soup or Tom Kha Turkey tomorrow.

Thanksgiving 2021

Made Tom Kha Turkey with my leftovers, some herbs and veg from the garden. Added noodles. Hit the spot. Looked at a dozen online recipes- basically 4 cups broth, a thumbs sized piece of ginger (I had fresh ginger and my dried galangal is old), 1.5 cans coconut milk. 2 tbsp brown sugar, 2 tbsp fish sauce, -ma few hot peppers, dozen mushrooms, some green beans, 2 cups leftover turkey, cilantro, 4 sliced green onions, half a lime [image]

I also froze around 3 cups of turkey stock and a lb of turkey breast for later use.

Wednesday, in addition to the Tom Kha Turkey, I’ll roast the last beets and parsnips from my garden. I’ll also make some beef and rice stuffed peppers which I might freeze, rather than serve tomorrow night.

GREEK - Summer 2021 (Jul-Sept) Cuisine of the Quarter

Yemista! Tomatoes and other vegetables are stuffed with ground lamb and rice. I started with an online recipe, tried to reduce the quantities, but ended up with too much rice in the mix–it should be mostly lamb with a little rice mixed in. And the tomatoes were more tart than I’d expect for high-season heirlooms. The green things are zucchini. [Yemista20210801T201445a] I still have a lot of the lamb/rice left over, so I’ll roll up some dolmathes later this week. Here’s the website I consulted…

Thursday, probably roasted potatoes, protein to be determined. I am tired of my own cooking. LOL.