What's Cooking?

[rps]

Once Nancy and I go back to work in the fall, my cooking habits begin to change. I make fewer light and easy meals and more casseroles. Less frequent family style plated salads and more frequent Pyrex dishes of Mexican lasagne.

Nancy had an after school function today so we took separate cars. I scooted home. I had a plan. I blanched some farmers market green beans to use for several nights of salad and put together a hot dog sauerkraut casserole. Many versions exist on the internet. All of them need real dogs - Nueskes, Nathans, or Hebrew National - and more kraut, cheese, mushrooms, salt, and caraway seeds than the recipes call for.

I truly enjoy having a job in the Ozarks that allows the time to make real food.

[MOPanfisher]

27 minutes ago, rps said:

Some time, for fun, make it with left over seared Ahi tuna and a cheesy bechamel.. Game changer.

What is this " leftover ahi tuna " you speak of.  Never had any left overs.  Does sound much better, but I fear tuna casserole is one of those things ruined by childhood trauma for ever.  Just the smell (or thought of the smell) makes me queasy.

Tonight's victuals are nothing more or less than a skillet full of bacon and another skillet of over medium fried eggs.  Sammich anyone.

[Johnsfolly]

Tonight was homemade lasagna. Wife made the sauce and she and my daughter assembled the dish. Hard for me to not over eat. Dessert will be roasted empire apples that we picked this weekend.

 

[Terrierman]

1 hour ago, Johnsfolly said:

Tonight was homemade lasagna. Wife made the sauce and she and my daughter assembled the dish. Hard for me to not over eat. Dessert will be roasted empire apples that we picked this weekend.

 

Oh do tell about the apples.  One of the great dishes my dear departed Grandmother made was baked apples.  She halved something tart, sprinkled them with cinnamon, a bit of sugar and just a touch of flour so the juice they made thickened a bit.  A real treat.  If there were any left, they would go on a bowl of grape nuts with real cream for breakfast the next morning.  Those were the days.

[MOPanfisher]

Apples is one thing I eat a lot of.  Having a bunch of apple trees and an 82 yr old mother, she will totter out every other day and pick half a dozen or so, peel and slice them and simply cook them down, the one thing that takes me way back is the fact that she puts a hand full of red hot candies in them for cinnamon, sweet and a nice red color.  She used to make apple pies to the extent that I would almost get tired of them by end of winter.  There are enough different apply types in my orchard that we can have fresh apples almost all winter, if you count the old arkansas blacks that we pick up and put in a cardboard box in the shed through the winter, and many times I have dug through the snow covered crabgrass to get some fresher ones, they are fantastic flavored and keep like no other apple.  They aren't as many or as big this year (thank you japanese beetles) but there are enough.  Fresh still warm apples sooner over a dish of vanilla ice cream, that's dessert.

[DADAKOTA]

Mmmmm home made applesauce complimenting a nice pork roast, mashed taters, and gravy along with another veggie  makes for a great meal.

[MOPanfisher]

There is something about pork and apples that just make thing right.

[ness]

Got a recipe around here somewhere with apples, breakfast sausage and cider that's reduced and thickened. Seasoned with garlic and sage. It's a sweet and savory thing that's good over mashed potatoes or on pancakes. Haven't made it in years. You guys got me thinking about it though. 

[Johnsfolly]

My wife kept it simple with just cinnamon, brown sugar, and butter into the hole where she cored them. Baked them until the skin split. Pretty tasty.

We have a recipe we picked up in Ireland that is a pork and apple stew. Looking at the 25+lbs of apples in our kitchen, that will be a meal that we will make.

Probably make a fair number of crumbles or pies. Also a bunch of good eating apples.

[ness]

Ok, this is lame in light of the great contributions shown here lately, but frozen cheese ravioli and a good jarred sauce with some grated Parmesan hit the spot tonight. It took about 10 minutes and used one pot, a plate and a spoon. Oh, and the cheese grater. 

Cant get the fabulous picture to load, so you'll have to use your imagination  ?