For dinner on Saturday, my husband had leftover roast chicken and the rest of the mushrooms and noodles. I also had roast chicken, but I made a pasta salad which included the last of the summer vegetables from the farmers market: small cucumbers, multi-colored cherry tomatoes, red bell pepper, green onion, and Greek olives. I made a simple dressing of olive oil, red wine vinegar, and Penzey's Sandwich Sprinkle. I used an interesting pasta that I found at Marshall's. It looks like little pumpkins, with one end more closed than the other, and half are orange and half are not colored. I needed to cook them at boiling for 7 minutes. (There were no directions on the package.)
Earlier today, I made applesauce. I used about five pounds of organic Rubinette apples. When I was putting the cooked apples through the food mill, I had too many tiny pieces of apple skin getting through. It was too much to pick out, so I grabbed my stick blender and pureed. That makes a creamier applesauce. I like the regular texture better, but it was the only way I could get rid of the little bits of apple peel. I am thinking of looking into an electric mill that can separate the peel and the cores after I cook apples.
I made the applesauce for my husband, as it is easy for him to eat while recovering from the dental procedure.
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