What are you Cooking the Week of October 10, 2021?

This topic has 16 replies, 7 voices, and was last updated 3 years, 1 month ago by BakerAunt.

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October 10, 2021 at 11:42 am #31703
Mike Nolan
Keymaster
No cooking plans here yet.

Spread the word
October 10, 2021 at 1:21 pm #31705
RiversideLen
Participant
It's going to be leftover chicken, maybe with a side of pasta, not sure yet.
October 10, 2021 at 4:02 pm #31711
Joan Simpson
Participant
I fired the smoker up today and smoked pork chops and hamburgers,I brushed the chops with BBQ after they were done,with that we had baked sweet potatoes and baked beans.
October 10, 2021 at 5:31 pm #31715
cwcdesign
Participant
Smashburgers on home made buns with salad
October 10, 2021 at 5:52 pm #31716
BakerAunt
Participant
On Sunday, we had leftover black-eyed peas with rice and ham--no complaints here!

I made yogurt today.
October 11, 2021 at 9:43 am #31717
Mike Nolan
Keymaster
We wound up having a lavash pizza on Sunday using some of the left over meat sauce from Friday's spaghetti, I also added more mushrooms and some artichoke hearts. It was very good.
October 11, 2021 at 6:14 pm #31719
BakerAunt
Participant
On Monday. I made tomato sauce from what will be the last large batch of tomatoes from our garden. I threw in a “ringer” tomato that we brought back from the family reunion. I cooked the sauce in my new 4-qt. All-Clad sauté pan with lid (but did not use the lid when cooking the sauce), which I found Friday at T.J. Maxx for the very good price of $119.99 (yes, for All-Clad that is a very good price). I had $40 in gift cards that I applied toward the purchase. For me, it is worth every penny.

Dinner on Monday was Salmon and Couscous, seasoned with Penzey’s Greek Seasoning, and yet more green beans from our garden. I doubt there will be enough for another meal, but we still might get a few to put into a soup.
October 11, 2021 at 6:32 pm #31720
chocomouse
Participant
We had grilled salmon, baked potatoes, and asparagus from the freezer for dinner tonight. I rubbed the salmon with a garlic-citrus rub (fairly hot and spicy) and then brushed maple syrup on it for the last 4 minutes.

BakerAunt, I envy you "one last picking" of anything from the garden. We're finished gardening, and most of the plants are pulled up. It was not a great year, but our freezers are full!
October 11, 2021 at 7:59 pm #31722
RiversideLen
Participant
BA, I bought a number of copper core All-Clad pieces about 20 years ago, so I know the prices and agree that you got a good deal. I got deals on mine, the salesman told me to not to buy it that day but to come back on Friday and I would get extra off the already sale prices. I think my total savings was more than 40% but I still spent a small fortune. It's good stuff and should last a lifetime.

Tonight I had the last of the leftover chicken, made white rice, broccoli and carrots. Also made a gravy out of the remaining pan juices, that was really tasty.
October 11, 2021 at 9:22 pm #31723
BakerAunt
Participant
Len--about what size was the chicken you roasted in your Dutch oven? I'm thinking of giving it a try. I think that it would keep my oven cleaner!
October 11, 2021 at 10:48 pm #31726
Joan Simpson
Participant
Tonight I pan fried some bacon and sausage,steamed squash and onions and green bean.
October 12, 2021 at 1:09 am #31728
RiversideLen
Participant
BA, the chicken was 4 pounds but I'm sure any size would work, just have to adjust the cook time. The only thing about cooking the chicken in a covered Dutch oven is the skin won't get crisp but you can crisp it up under the broiler as I did with the leftovers. I saw some youtube videos where they would roast the chicken covered for about an hour and 15 minutes and then uncover it for 30 more but when I checked it after an hour 15 or 20 minutes it was done. But that was OK, it gave me some real nice very gelatinous broth and a tender and moist chicken. I started it in a cold oven and brought it up to 400 degrees. And I agree, this will help to keep your oven clean.
October 12, 2021 at 2:46 pm #31730
navlys
Participant
I took the pasta from a leftover restaurant meal and with a little ground beef, onions and peppers and a little of this and a little of that ,I turned into a meal. And my husband had SECONDS!!!
October 12, 2021 at 6:34 pm #31733
BakerAunt
Participant
On Tuesday I roasted an Autumn Frost squash, a new variety for me:

https://www.panamseed.com/plant_info.aspx?phid=058800001025662

I have been having difficulty at the farmer’s market finding butternut squash of any larger size. I’ve bought some smaller ones, but the larger ones are not to be found. A vendor told me that their butternut squash never grow that large, so they have starting growing Autumn Frost squash, which are of a similar flavor. I pureed the roasted squash and will try it in a soup tomorrow.

Scott pan-cooked pork for Tuesday dinner. I cut up and roasted some little Honey Nut squashes that we grew from seed from ones bought last year at the farmer’s market. We also had microwaved frozen peas.
October 12, 2021 at 6:46 pm #31735
chocomouse
Participant
I cooked a pork roast in the tagine with Moroccan spices, along with potatoes, carrots, onions, and apples. Another traditional autumn meal at our house.
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