Search Results for '("C'

[BakerAunt]

I haven't made my Mom's turkey tetrazzini in years, so CWCdesign and Mike are bringing back the memories. Her recipe used wide noodles, mushrooms, turkey, toasted sliced almonds, a bit of sherry, broth, and heavy cream. Parmesan was sprinkled on top. I've tried making the recipe without the heavy cream, and it did not thicken enough. I need to experiment next time we have a turkey again and see if I can create a version lower in saturated fat. The recipe also froze well (without the Parmesan), and it was one of the meals I would make for the freezer back when I needed to have some easy meals to pull out for dinner.

[Mike Nolan]

My turkey tetrazzini smelled fantastic coming out of the oven, and the taste didn't quite live up to the smell. It's good, but as my wife said, it's nothing to write home about. I wouldn't roast a turkey just to make it. Maybe more cheese and mushrooms (and my wife says less peas) would help?

[Mike Nolan]

The raccoons and possums only come out at night. We've also had a cat show up on camera a few times, it looks too well fed to be feral so I'm guessing it lives in the neighborhood.

There's at least one fox den nearby, probably in our back fence neighbor's yard (their gardener thinks there are two fox dens, our neighbor feeds them), we've heard the vixen calling (it sounds like a cat in pain) and we've seen a red fox quite a few times running through the yard, but as far as I can tell the foxes don't come up on the back patio.

We did have a river otter on the back patio once several years ago, we think it had gotten flushed out of a stream a mile or so away by heavy rains and was trying to find its way back. The Lincoln paper had a story last week on Nebraska's effort to reestablish a river otter population in Nebraska, apparently they've been trading wild turkeys for river otters from other states. They think the population is over 2000 now.

We've had coyotes in the neighborhood, and a deer once or twice but I haven't seen one lately. As the surrounding developments have built up, the larger wildlife have gotten more scarce.

[Italiancook]

This evening, I mixed the dry ingredients for Oatmeal Coffee Cake and put the lid on the bowl. In the morning, I'll melt the butter (I'm using half butter and half light olive oil). While the butter is cooling, I'll read the news then make the coffee cake for breakfast. It calls for orange zest and all I have are tangerines. Right or wrong, I think of tangerine zest as more bitter than orange. So I'm going to use 1/8 teaspoon orange oil.

I still haven't made Portuguese Bread, Cass. This week, I was waiting for a doctor to call to discuss whether I should have the Covid booster. Because I didn't know when he'd call, I didn't want my hands in dough or to be involved in any other baking project. I didn't want to be distracted from the important phone call. He called late afternoon today. But tomorrow is promised to a workman and Friday to the grocery. So I'm unsure when I'll schedule the fun task of baking a new bread.

[Mike Nolan]

We had a raccoon climb up the window to access a hummingbird feeder this summer, knocking it down in the process (fortunately it didn't break), so I moved them higher up. It is also possible that raccoons were accessing some of the hanging hummingbird feeders as well, but I didn't see that on the security camera replay.

My wife takes in her ground feeders at night, otherwise the raccoons and possums pretty much empty them out overnight. She also brings in a tube feeder for the same reason.

[BakerAunt]

Wednesday was a day for using up various leftovers in the refrigerator. For lunch for today and into the week for me, I made soup using the water from cooking potatoes earlier in the week and 3 1//2 cups turkey broth for which I had no room in the freezer. I added it to sauteed carrots, onion, minced garlic, and celery, then added 16 oz. of white beans that I had frozen in August, along with a can of tomatoes with hatch chilies. I seasoned it with 1 Tbs. Penzey’s Salsa & Pico, ½ tsp. chili powder, and ¼ tsp. of cayenne (it’s old, so not as strong). I added 1 cup of Christmas pasta that I bought last time I was in a T.J. Maxx, the rest of the kale that was in the refrigerator and finished it off with 1 Tbs. cider vinegar. It tastes great and should give me my spiciness fix.

Dinner on Wednesday used most of the remaining turkey in a stir-together noodle dish. I sauteed carrots, green onion, and mushrooms, then added the leftover turkey gravy, 3 oz. of evaporated milk left over from the pumpkin pie, chopped up turkey, parsley, sage, and thyme. I added the 4 oz. of cooked mushroom-flavored noodles from Aldi’s at the end, along with a bit of freshly ground black pepper. We have enough for another meal. We also finished up the last bit of the roasted butternut squash from yesterday's dinner.

[Mike Nolan]

My wife had a grilled ham and cheese sandwich, I had leftover veggies and a little turkey, and I've got about 6 quarts of turkey stock for tomorrow, most of which will be used to make potato leek soup. (Usually I use chicken stock for that, it'll be interesting to how much impact turkey stock has on it.)

[BakerAunt]

The carb hangover cheerfully continues at our house, although the pumpkin pie and the dressing/stuffing were finished yesterday. We are enjoying turkey sandwiches at lunch. My plan for tonight is to make muddled mashed yellow potatoes (boiled with skins, then coarsely mashed) to accompany leftover gravy and turkey. We will have microwaved frozen peas, as that is the only frozen vegetable available in our freezer. We will be making a big grocery run next Thursday.

CWCdesign--I tried toasting the panko to coat flattened chicken breasts, and we liked it a lot. It did not overbrown in the longer time it takes the chicken to cook.

[Mike Nolan]

Nothing specific planned yet, but I ordered a spiral dough hook and paddle for my nearly 50 year old KA 4.5 quart mixer, 3rd party ones in stainless steel that I found on Amazon. Both of my dough hooks and paddles were the KA coated ones and the coating is badly chipped. They should be here later today, I'll have to try out SOMETHING to test the spiral dough hook (instead of a C hook), I guess.

[Italiancook]

Yesterday, I made chocolate chip pancakes for breakfast. I subbed 1 cup buttermilk + 1 tablespoon for the 1 cup milk. The batter was thick enough that my 1/4 cup pancakes didn't spread and were too small. In the future, I'll use 1-1/4 cup buttermilk and maybe an extra tablespoon.

This morning (Sunday), I made pineapple muffins. I used my go-to muffin recipe and added an 8-ounce can crushed pineapple. They were delicate and delicious but needed more pineapple taste. Next time, I'll use the juice from the can as part of the buttermilk.

The muffins didn't brown even though I cooked them 3-1/2 minute longer than normal. I had used regular bake, but in this new oven, the fan doesn't run on regular bake. In the old one, the fan ran on regular bake and aided browning. I guess I'll have to figure out how to use convection so the fan runs.

[Mike Nolan]

I had leftover turkey and mashed potatoes for supper, Diane had tomato soup and cheese.

I now have the turkey pulled apart, with 2 big bags of meat (one white meat, one dark meat) and the bones are in a pot of water in the fridge, I'll make stock tomorrow. I didn't want to start it tonight because I don't know that I want to be up that late.

Not sure what I'm doing with all that meat, Diane doesn't like turkey soup. She suggested turkey tetrazzini, (turkey and noodle casserole), I suggested turkey pot pie.

[Mike Nolan]

IMHO, the key to good bagels is to keep the hydration low. Some of the posters on the BBGA forum make much higher hydration bagels, I'm not sure how/why they work. (But baking is like that, there are more than a few baking recipes that SHOULD NOT WORK, but do!)

[Mike Nolan]

By the time I got it thawed enough to prep, the bird wound up going in the oven around 12:30, but I had built some slack time into the schedule and the only dish that wasn't on the table at the time I had planned for dinner to start (6PM) was the sweet potatoes and brussels sprouts dish that was similar to the dish I made a few weeks ago, but without the chicken thighs. I didn't get the oven turned up high enough at first, I think.

Both of my pies from yesterday stuck to the pie pan badly, probably for two different reasons, though both could have had something to do with my blind baking technique.

The variant on the southern sweet potato pie I made (using brown sugar) was really good (Susan Purdy's recipe), everybody had a piece, some had more than one, and after a few take-home pieces for our guests that pie is gone. About half of the pecan pie is left, it was very good too but really hard to get out of the pan.

We've got enough other leftovers that I don't think I'll need to do much cooking for several days other than stripping the rest of the meat off the turkey and getting the carcass in a pot to make stock. We'll be on KP a lot the next two days, though, cleaning up after two days of serious 'committing kitchen'.

[BakerAunt]

My husband roasted the turkey. We put it in 12:10 p.m. and took it out around 4:30 p.m. I made the Pepperidge Farm blue bag dressing; I add turkey broth, celery and green onion sauteed in 2 tsp. butter and 2 Tbs. avocado oil. We also had microwaved fresh broccoli, as well as the applesauce and cranberry sauce (well, only I eat the cranberries), and a slice of the rye bread. Dessert was pumpkin pie.

[BakerAunt]

After eight days defrosting in the refrigerator, our 20 lb. turkey was still frozen in the cavity, which required putting it in the sink and running water through it to dislodge the neck and giblets and get it thawed so that it could go into the oven at about 12:30 p.m. According to my notes, from back when I roasted the turkey, this size takes about four and a half to five hours, then needs to rest at least 20 minutes before carving. My husband insists on cutting up the entire turkey before we sit down to eat, so I have learned to time my making of the dressing/stuffing in its dish accordingly. (I saved it in the past by adding more broth.)