I mistakenly bought frozen swai instead of frozen salmon when we last grocery shopped at Aldi’s. To cook it for dinner on Tuesday night, I played with a fish and chips recipe that I found last year when we could not get salmon at the local grocery and used another white fish. I used a large baking potato, which I cut into eight long pieces, rubbed with olive oil, sprinkled with Penzey’s Mural seasoning, then baked on a parchment-lined baking sheet at 400F for 30 minutes, turning the pieces halfway through the time. I breaded two swai by first dredging them in 2 Tbs. of flour, then dipping them into ½ beaten egg with a bit of milk and some shakes of the Penzey’s Mural, then pressing them into ½ cup panko on each side. When the potatoes had baked for 30 minutes, I moved them around the sides of the pan, then put the two swai fillets in the center. I turned up the heat to 425F and baked for 15 minutes, then another 5 minutes (next time I will turn the pan halfway through for even browning. I thought the fish was a bit dry, but my husband thought it was fine. (Of course, he puts ketchup on fish and chips.) The swai is a bland taste, with just a bit of what my husband called catfish flavor. When I make it again, as I will need to use up the bag, I would like tartar sauce to go with mine.
My husband does not do well with lemon, so while there was a good looking recipe with a lemon sauce, I did not consider trying it.
This thread has made me think that it would be good to expand my fish repertoire. Salmon continues to be my favorite. I usually pivot to salmon and couscous with some spice because I know that my husband will eat it. I did try a salmon with vegetables parchment packet, but he was underwhelmed.
When we do fish, my wife has orange roughy and I have salmon. (She doesn't like salmon.) You cook it like any white fish, and it has a very mild flavor.
I cook hers in a pan with butter and lemon juice, better to have too much lemon juice than too little. It makes a great sauce for the fish. We often have fish with broccoli, which she also likes with lemon juice.
I made an 11-strand Challah and 5 buns (about 60 grams baked weight) with the dough I made last night. Refrigerating scaled and pre-shaped logs of dough overnight works well for rolling out the strands, but next time I'll use a bit more flour so the dough is a little stiffer and not quite as tacky.
I promised my husband waffles for Sunday breakfast, so I made the Cornmeal-Pumpernickel Rye waffles in the King Arthur Whole Grain baking book. I used 75% medium grind cornmeal and 25% fine ground. As Bob’s Red Mill is no longer selling the fine ground, I am moving toward using the medium ground. I let the batter sit for 15 minutes to soften the cornmeal. I halved the salt and used 1/3 cup canola oil rather than 6 Tbs. butter. We ate the waffles with Chocomouse’s maple syrup. Yum! Our dog, who loves waffles, got little crispy bits without syrup. I froze six for future quick breakfasts.
We were out of bread, so on Sunday afternoon, I baked two loaves of my Sunflower Oat Wheat Bread. (I have posted the recipe at Nebraska Kitchen.) I substituted in ½ cup high-gluten flour (trying to use it up) for that much bread flour and used olive oil. I also reduced the sunflower seeds to 2/3 cup, which my husband prefers. We will cut into one loaf tomorrow, and the other will be wrapped and frozen tonight.
As I had the oven on for the bread, I baked a Blood Orange Yogurt Loaf, a recipe that I adapted from Taste of Home, where it is ascribed to a blog titled “How Sweet Eats.” I replaced 1/3 AP flour with barley flour and used nonfat Greek yogurt, a tub of which I am trying to use up. I only had 3 Tbs. of blood orange juice, left over from the icing I made for the frozen Blood Orange Cake which we have now devoured, so I used 2 Tbs. in the cake and added 2 Tbs. water. I also had no zest to add. The original recipe uses ½ cup melted coconut oil. I have used canola oil in the past, but this time I used avocado oil. I will make a thick glaze tomorrow with the remaining tablespoon of juice.
I started a new Aerogarden today, 6 bush cherry tomato plants and 6 spinach. The spinach should be fairly fast growing and doesn't have a long harvest window, so by the time the tomatoes are starting to crowd them out of the light, the spinach should be running out of steam. We're still thinking we may try strawberries in the other garden and possibly start some lettuce some time this fall.
My wife got two eggplants that will go in the garden tomorrow and we found a fairly big rosemary at Costco to replace the one we tried to winter indoors. (We've seldom had one last all winter, usually we forget about it and it runs out of water at some point.)
I felt like an epsisode of Semi Homemade today. Used a carton of Ginger Miso broth from Trader Joe's to cook some Trader Joe's shumai. Put those and their sauce on one sushi platter. Had some bok choy to use and thought of fresh Spring Rolls so cut off the leafy green part and fine sliced. Added the finely sliced ribs to the ginger miso broth. Thin sliced a carrot, cooked some shrimp and boiled some rice noodles. Put it all together (3 each) and plated it on another sushi platter with hoisen sauce and chopped peanuts in the little dipping bowls. Added the leftover greens, carrot, and rice noodles to the broth, along with sesame oil and stirred in two beaten eggs. Made a nice lunch.
For lunch on Saturday, and into next week, I made the Penzey’s recipe for Chickpea and Spinach Stew, using tomato sauce I froze at the end of last summer. I cut the cumin to ¼ tsp. and the cayenne to a dash. I also added ½ tsp. baking soda to reduce acidity. I cooked ½ cup bulgur, then combined it with the stew at the end. Between the tomatoes, the spices, and the chickpeas, it is not a recipe my husband can eat, hence I have it for lunches.
I made broth this afternoon from the bones from the chicken we had earlier this week.
Dinner tonight is more leftover roast chicken, the rest of the sweet potatoes roasted (won't keep in this weather), and a salad of mixed greens, carrot, and mushrooms.
It was 86F today.
I committed myself to bake cc cookies for the gentleman in our community who helped put
our flag up. I found a new cookie recipe online that used an extra 1/4 tsp baking soda and all brown sugar. I preheated my oven and scooped out my cookies on sheet and placed them in the oven. When I tried to set timer on oven it would not set and read "your oven door is open". I couldn't get oven door to close. I checked the internet which suggested pressing the lock button which was a mistake. My oven locked (not door) turned itself off with my cookies melting but not baking in the oven. A call to whirlpool and a trip to the fuse box turned the lock button off but did not fix my door. I tried baking some cookies in my toaster oven. Bad idea. So I baked the cookies with a semi closed door and no timer. The cookies were all different shades of brown. Some turned out like brownie brittle. My husband has eaten most of them anyway. I had the oven door fixed and baked another batch of cookies. It turned out to be a good recipe from Cookies & Cups.
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This reply was modified 4 years, 11 months ago by
navlys.
I had a hot dog with some cheese and sauerkraut for supper, Diane had hot dogs in kraut (no bun).
We had Little Caesars thin crust mushroom pizza the other day, I thought it was pretty good, and Diane did initially, too, but she had some problems overnight that were similar to her garlic allergy symptoms, so I'm wondering if there's garlic in the crust or sauce that we didn't notice at first. (We even went with 'light sauce'.)
The Little Caesars website doesn't list ingredients and garlic isn't generally listed among the allergens, I dropped them a note to ask if there's garlic hidden somewhere.
I made aother batch of the Oaty Biscuits from the war time rationing blog. Here is the basic recipe.
4 oz (115 g) margarine or butter.
3 oz (85 g) of sugar
7 oz (200 g) of rolled oats
5 oz (150 g) self-raising flour or plain flour sifted with 1 teaspoon of baking powder and a pinch of salt
1 reconstituted dried egg or fresh egg
A little milk if needed
Form into walnut sized balls, flatten on parchment lined baking sheet and bake at 350 for 15 minutes.
So far I have subbed oat flour for the self rising flour, subbed brown sugar for the white sugar and both of those worked. Today I subbed golden unsulfered molasses for the sugar. I followed the instructions at https://www.kingarthurbaking.com/blog/2017/08/18/baking-with-liquid-sweeteners. It was very informative. I used 3.9 ozs of molasses to completely replace the sugar.The cookies came out great. A little more crumbly than crunchy but the edges of the oat flakes were crisp. The cookies just cried out for raisins. Trying to figure out the nutritional info I ran across the best recipe calorie and nutrition calculator I have seen. https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 Calories, fiber, saturated fat, vitamins... does it all.
Yes, I meant a stick blender. My hand is still not strong enough to whip with a whisk, so I tried it. I was given one of those CO2 foamers years ago. It did make good whipped cream, but it was a bear to clean and the replacement cartridges were a little pricy (it was a gift).
I don’t know if a frother would work - our espresso machine at work makes froth, obviously, but the froth doesn’t hold up for very long.
There was also no sugar in the recipe for the whipped cream. That can help stabilize it. But since we didn’t need sweeter cream, I think the stand mixer is my best bet.
Yes, I made two batches of them several weeks ago (using two different methods of putting the cinnamon/sugar/maple syrup in between layers.) They don't rise as much as I'd like.
The ones I made yesterday went into the oven after just a few minutes out of the freezer, the ones I made today I got out of the freezer around midnight last night and put them in the fridge overnight. I still need to try some that have been allowed to defrost on the counter and sit for a few hours. The problem is, I want these for breakfast, and I don't want to have to get up two or three hours ahead of breakfast and go out to the freezer in the garage. I suppose I could try getting some out and letting them sit on the counter all night.
Did you have these all made up, with the filling inside, ready to bake (just needing to rise)? I'm curious to know how well they freeze and then bake up.
We had fish for supper (orange roughy for her, salmon for me) with broccoli and some fresh pineapple.
