What are you Cooking the Week of October 3, 2021?

[Mike Nolan]

We had spaghetti with meat sauce and cheese toast.

I picked over 40 pounds of Winesap apples yesterday, I need to start processing them in the morning. Most of them I will turn into apple pie filling, but I think I may make a strudel, too. You are supposed to be able to freeze unbaked apple strudel, so I might make more than one.

I don't know if you can cut apples up for strudel and freeze them, then put them in the pastry before baking it.

[Joan Simpson]

Tonight we had fried pork chops,white acre peas,sliced tomatoes and macaroni and cheese.

[RiversideLen]

I roasted a chicken in the Dutch oven. I put down a layer of celery, onion, carrots and garlic and then the chicken on top and added a cup of white wine. I seasoned the chicken with herbes de Provence, thyme, salt and pepper and roasted it covered at 400f. It was done in less than an hour and a half. The broth is really tasty but a tad sweet. I think I'm going to leave the broth natural and have it with brown rice.

[Mike Nolan]

I find when cooking with wine that adding a little acid helps cut the sweetness. I've got home made carrot and celery vinegars that work well for this, plus I have several bottles of white and red wine vinegars from the wine teacher at UNL, his standard Christmas present to my wife.

We had hot dogs for supper.

[Joan Simpson]

We had fried cubed steak,mashed potatoes and I heated a can of okra,corn and tomatoes and we had that over the potatoes.

[BakerAunt]

I'm going to have to try that roasted chicken in a Dutch oven, Len.

For dinner on Saturday night, I thawed 4 cups of black-eyed peas that I had cooked a while back. I added them to celery and chopped ham that I first sauteed in avocado oil, along with 1 ½ tsp. rehydrated Penzey’s dried onions and a tsp. of dried parsley. I mixed in brown rice that I made in the rice cooker. It was an easy, planned ahead, dinner.

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