Search Results for '("C'

[Mike Nolan]

We had burgers on the grill. I'm almost out of the low-carb buns I got at Aldi and I haven't seen the there lately. I've tried a few other low-carb buns, was not impressed with them. I may have to go back to trying to make an acceptable keto-friendly bun again. (Haven't tried them with Carbalose yet.)

I'm making a batch of custard for me tonight (not the low-carb version.)

[cwcdesign]

I had planned to bring home a piece of blackened salmon from work for my salad tonight, but I forgot. Fortunately, I had a can of salmon in the cabinet. I made a salad of spinach, tomatoes (just camparis from the market), canned salmon, feta (left over from my tabbouleh last week) with a nice honey mustard dressing I made. It was a perfect dinner. I'm trying to use up what I have and not buy more as I head to Atlanta for the retail market on Sunday and won't be home til Thursday,

[BakerAunt]

I want to get back to trying new recipes, and on Wednesday, I pulled out one that I had on my list, "Rory's Irish Scones," in The Baking Sheet, Vol. XII, no. 2 (Early Spring 2011). Amy MacDonald Persons sent them the recipe, which she got from Simon Pearce's A Way of Living. These are simple, butter-less scones that use buttermilk and come together fast. I made a half recipe and whipped them up quickly for breakfast. Although the recipe says that it makes 54 scones for a full one, those must be exceptionally small scones. I had hoped to make 27, but I ended up with 14, and those were small. I used the option of making them with half whole wheat flour. I will definitely bake these again--a full recipe next time--especially as it gives Scott something on which to put jam when having tea, thus taking the pressure off of the regular loaves of bread.

After breakfast, I baked Maple Granola, as we were completely out of it.

[BakerAunt]

I cooked a lot on Wednesday. I began by making chicken broth, using the bones from chicken breasts that were in the freezer. I later used that broth to cook farro for a stir-fry with ground turkey and lots of vegetables (carrots, celery, green onion, red and yellow bell pepper, mushrooms, and bok choy). We have enough for two more meals.

Earlier in the afternoon, I made Refrigerator Blueberry Chia Seed Jam. The elder bonus son left behind a 3 lb. bag of blueberries in the freezer in the Annex. He apparently bought the frozen blueberries on his way here and did not realize that they would thaw, so the blueberries are in large frozen clumps. He did not even open the bag. Sigh. My idea is to make rye bars with blueberry jam filling (my vast improvement of a King Arthur recipe with a hideous filling). If that goes well, I will use the rest of those blueberries for more chia seed refrigerator jam and freeze it to use later. I need to make room in the freezer because we plan to go pick blueberries on Friday.

[BakerAunt]

We returned on Sunday from spending two nights at Spring Mill State Park (founded 1927, with the Inn and park structures built as part of the Works Progress Administration and Civilian Conservation Corps in the 1930s during the Great Depression) near Mitchell, Indiana. The inn has been closed for three years for renovations and re-opened this spring. We were escaping the fireworks so that Annie would not be terrified into catatonia, otherwise, heat and humidity make it a less than desirable time to go to a state park. We were fortunate in that yesterday morning, as well as this morning, were cool enough for a hike with Annie (with a bit of creek wading to cool her down), although today was warmer. Scott and I also hiked around 8 p.m. on Saturday for a half hour. We met up with one of Scott's cousins and his wife at the inn and had lunch at the buffet, which featured fried chicken and brisket, which we don't usually eat. Once in a blue moon is probably fine, and they are famous for that fried chicken. We were also pleased that the park's water mill is back in operation, although we did not have a chance to get over to Pioneer Village where it is located to check it out, as dogs are not allowed in the village area. They had to replace the mill wheel, as well as other parts. However, Spring Mill now has its stoneground cornmeal again, which is simply the best cornmeal I have ever used for baking. Naturally, I bought two bags, put them in the cooler for the trip home, and now they are in our freezer.

Dinner tonight was simple: the remaining turkey zucchini loaf, and I cooked 1/4 cup bulgur in Penzey's chicken base, which I mixed with the remaining vegetable and rice stir-fry to make enough for dinner. Tomorrow, I go back to proper cooking and baking.

[Mike Nolan]

We were at a pot luck last Saturday and someone brought cauliflower olive salad. My wife had several helpings of it, though she generally doesn't like cauliflower.

Asked for the recipe, tested it, and posted it. (I think it is better with a little cracked pepper in it, but that's not listed on the recipe. I also tweaked the amount of olives to match what we ate last week.)

[Mike Nolan]

1 head cauliflower, cut into small pieces
6 ounces black olives, drained and chopped (save juice)
6 ounces spanish olives, drained and chopped (save juice)
3 small green onions, finely diced
Hellman's Mayonnaise
Cut/chop veggies and combine. Add 2-5 tablespoons of mayonnaise and some of the olive juices, to taste. It will get watery as it sits.

Tastes best after refrigerated for a while and stirred up.

The original recipe called for 1 1/2 cans of black olives (9 ounces) and 3 ounces of Spanish olives, but what was at the party where we first had this dish seemed more like an equal amount of both. I think it is improved with a little cracked pepper.

Recipe from Paul Freeman

[BakerAunt]

Aurgh! Store-bought bread! Of course, I was out of cookies and ended up buying a package of Newtons earlier this week, so we do what we have to do. Sigh.

I had a cup of zucchini left over from the meatloaf I made last night, so on Thursday morning, I baked Zucchini Muffins, using my adaptation of the Shipyard Galley recipe that King Arthur sent out long ago in an email (back when they communicated with customers on a more personal level.) I had one for breakfast, saved one for tomorrow's breakfast, set aside one for Scott to have with his tea today, and froze the other three.

I also baked my adaptation of Ellen's buns, but I made them as sixteen rolls.

[BakerAunt]

How exciting to get the first tomato, Mike! I bought two packages of turkey bacon on our big out-of-town shopping trip on Tuesday and stuck them in the freezer, so I can be ready for tomato sandwiches or broccoli salad, whichever comes first!

I found the first zucchini of the season at the farmers market last Saturday, so dinner on Wednesday was Turkey-Zucchini Loaf with Peach-Dijon glaze using jam I made last year. I hope that peaches will show up at the farmers market again this year. I also needed to use up a pound of mushrooms, so I sauteed them in avocado oil, then added some frozen peas, then mixed in brown and wild rice cooked in chicken broth from the freezer, along with half a cup of cooked rice I had frozen.

For the rice, I used my new Green Pan rice cooker. I bought it online at their factory sale. I have been pleased with their pans. I chose the traditional style (push the tab down and wait for it to pop up when the rice is done). The liner is ceramic, and it washes up nicely. It is supposed to be a 6-cup model, but it seems a bit small. However, I rarely cook that much rice, and it is nice to have a rice cooker that gives me the option of cooking just a small amount. I can always use the old one if I need to make a lot of rice for some reason, but the old one will likely become our travel pot for heating up soup in motel rooms when we travel or making rice if we go for another stay in Florida.

[Mike Nolan]

We got our first tomato from the outside garden today (appropriately, a '4th of July' variety) and although it was pretty small, we sliced it thin and had it on sandwiches.

[BakerAunt]

I enjoy hearing how people re-purpose leftovers into new meals. Nice job, Navlys!

I made chicken salad on Tuesday with the rest of the roasted chicken breast. We had it as open-faced sandwiches for dinner, along with some raw carrots for me, and some German pickles (Aldi's) for my husband. We did our big shopping trip to the small city/town, then finished with the local grocery store, which gives a senior discount on Tuesday. So, an easy meal was great!

[navlys]

I froze leftover pork meat from some baby back ribs that I had cooked in the crockpot. (my husband loves the meat falling off the bones). So I defrosted the pork, added bbq sauce and made pulled pork sandwiches. Because I had some meat leftover I heated it up and served it over rice the next night. I was so proud of myself.!!

[cwcdesign]

The salad was better last night, still think it needs regular pasta.

I just canceled my Post subscription - changing the crossword was the last straw (I didn't need much after they lost so many good writers) I feel lighter now.

[BakerAunt]

I was happy that all the jars sealed from my two jam making sessions yesterday. I picked more berries today at one of our woodlands, but I do not yet have enough for a fourth batch. I also need to buy more canning jars.

For lunch, I combined my leftover roasted asparagus, mushrooms, and cherry tomatoes with cooked wholegrain penne. It worked very well, with no sauce needed. I have enough left for a second lunch tomorrow.

Sunday dinner is a re-run of roasted chicken breast meat, more roasted sweet potato chunks (done in the countertop oven), and microwaved broccoli for both of us.

[cwcdesign]

I'm getting ready to let go of my Post subscription as well. Last night I made a recipe that was highlighted in "Eating Voraciously" for peanut noodles with cucumber and diced chicken. It was a no cook dinner using boiling water to soften the noodles. I'm glad I read the comments before I made it as they said the sauce was too think and bland. So I used a peanut sauce I've used before. I did not enjoy the rice vermicelli (it was better tonight). Next time I will use regular vermicelli. Otherwise, I enjoyed it and I have 2 more dinners from it.