Here's an update on some of the things I've been cooking lately.
The neighbors gave us some apples so I made baked apple doughnuts and cooked down the apple peels and cores to make apple-cinnamon pancake syrup. I gave both items back to them as gifts.
The baked apple doughnuts turned out so great that I made them again a few days later for my nephews. One of them said it was be best doughnuts he had ever eaten. Nice!
Sonny D and I made crispy sweet potato chips in the microwave. He took the leftovers to lunch the next day, a nice way to trick him into eating veggies.
Great idea from my friend Heather, roast a butternut squash whole in the oven. No peeling, no cutting, just toss it in there for an hour at 350 degrees. Came out so great without all the dangerous cutting and peeling. It was a bit too soft, so next time I'd do it a little less.
Next up was a Pinterest pin that I actually made (as opposed to all those other the things I pin and then never go back to), gochujang (Korean red pepper paste) sauce on pasta. I used a little less of the hot pepper sauce to ensure it wouldn't be too spicy for Sonny D. He liked it. I ate the leftovers with sriracha to get it nice and spicy.
Made my first dish that my friend Heather and I prepped for frozen slow cooker meals. This is creamy Italian chicken and tomato soup. We modified it a bit, I added 2 cans of cannellini beans and it could use even more tomatoes and less chicken.
