Search Results for '("C'

[RiversideLen]

Roasted chicken breast (bone in, skin on) and potato, steamed cabbage and carrot and cranberry sauce.

Question, I have a can of pumpkin puree that has a bet by date of Dec 2019, do you think it's still OK?

[BakerAunt]

I like to make Ellen's (formerly Moonie) buns as rolls, usually dividing the dough into 16 pieces and baking in a 10x10 pan.

[BakerAunt]

On Friday, I made another batch of yogurt.

For Friday dinner, I made a large soup. I cooked 1 cup brown and ½ cup red lentils in some chicken broth. In a big pot, I sauteed chopped celery, carrots, and two mostly red bell peppers (from our garden; we finished their ripening inside). I browned ground turkey, then added some chopped garlic and 2 tsp. rehydrated dried onion. I added a cubed, small butternut squash (one of those designed to be small), and a half pound of sliced mushrooms. I added the cooked lentils and the broth, some autumn shaped pasta, and after that minced parsley and freshly ground black pepper. We have enough for a couple more meals.

[chocomouse]

cwc, I thought I posted a message to you soon after you posted, but I cannot find it now. Yes, I love Square, and use it in my sister's business - not only for processing payment but also for inventory, sales highs and lows, etc. For some reason, my husband no longer uses it, I don't know why. I hope you like the syrup. Let us know when you receive it, and how you use it. Yesterday I made maple cornbread, being a southern gal, I guess you probably don't use syrup (or sugar!) in yours. I thought it was a bit too sweet.

Kimbob, yours is on the way. You probably can't find Grade B syrup because the International Syrup Institute (not sure that is exactly the wording) and the USDA in 2015 changed the syrup grading system, and there is no longer a Grade B. It is all described by it's color and taste, and is all Grade A, except for the processing (commercial) syrup. What was B is now Grade A Amber - dark color, robust taste. So look for that labeling.

[Mike Nolan]

I made two loaves of semolina bread today, using the Hamelman recipe, though I did use butter instead of olive oil.

I need to make some more bread in the Pullman pan for croutons, I may make the Austrian malt/semolina one or I may use the Double Crust bread recipe that Paddy posted years ago, I just have to figure out how much dough to make. I'm guessing the full recipe (32 ounces of flour) would be too much, because that dough rises a lot.

[cwcdesign]

I made my English Muffin dough this morning. It's doing it's 8 hour ferment (as Baking Steel calls it) and then in the fridge overnight. It's easier to make the dough balls for the muffins when the dough is cold, so I'll do that in the am, proof them for a few hours and bake!

I watched the video and discovered that I had been overworking the dough - it is definitely rising now which is great.

[BakerAunt]

On Tuesday, I baked my Eggnog Cake (recipe posted at Nebraska Kitchen). I made the version with oil and the substituted 1 cup of barley flour. I baked it in Nordic Ware mini Harvest Loaf pans. Each pan is set up for six mini loaves, so the recipe makes twelve. I had this low-fat Eggnog frozen from last year.

[cwcdesign]

I made Chicken fingers from Half Baked Harvest. I like that she uses crushed cornflakes- the seasoning was fajita seasoning and black pepper. Crushed Cheez-its or goldfish were optional. I didn’t have either so I added KAF cheese powder. The chicken was dipped in a buffalo sauce and yogurt (didn’t have buttermilk) mixture first, then crumbs, then baked. They were served with ranch a a pepper/fajita/buffalo sauce/butter sauce for dipping. We also had brown rice and frozen peas.

I was pleased - they weren’t too spicy but had a nice warmth.

[RiversideLen]

Like with BA, nice weather in Chicagoland the past several days but that's going to change soon.

Tonight's dinner was all made on a 1/4 sheet pan lined with foil, an apple stuffed acorn squash, baked potato and a breaded chicken patty (from frozen), and I was able to time it all right. Started the acorn squash in a 400 degree oven, after 15 minutes I added the potato and after another 15 minutes the chicken patty. 30 minutes later it was all done.

[Mike Nolan]

The temperature here dropped about 30 degrees between 10 AM and 5PM, it's now in the mid 30's and raining, with a winter storm watch.

Today was leftovers (meatloaf and baked ham), and tomorrow probably will be, too.

[Mike Nolan]

I just freeze things in individual containers, like small amounts of stock. Ikea and Tupperware make them in lots of sizes, from a few tablespoons to several quarts. I organize them in the drawers in the freezer, one for chicken stocks, one for beef stocks, one for other stocks (duck, veal, goose, vegetable if I ever make it), one for things that aren't stocks, like tomato sauce/paste and frozen vegetable purees.

I have 3 types of chicken stocks currently, some where the bones are browned before they go in the pot (it produces a darker stock) plus some chicken remouillage (a second batch of stock made from the same bones, thinner and lighter than the original but still useful for cooking and great for things like gravies.) For beef I also have 3 types, some that's been cooked down further so it is essentially a demiglace (but without the Espagnole sauce) plus beef remouillage.

I tried the ice cube tray idea once, it is a lot messier than articles make it look, or at least it was for me. 🙂

[BakerAunt]

I baked the Rustic Sourdough--KABC recipe, but I adapted it. I did not get as much oven spring as in the past. I think that was due to my using some Irish Wholemeal Flour. I baked it in a hearth bread pan (metal, with sloping sides and a wider flat bottom) that I bought years ago from KAF. The loaf is 4 inches high, so it is ok, just not what I was trying to do. I'll add a note to this post after we cut into it at lunch tomorrow.

[kimbob]

Yikes! Stay safe cwcdesign! My friend got covid from her son's 2 yr old (who had no symptoms) because the mother (Ex girlfriend who is 26 yrs younger than him 🙄) went to her brother's wedding where no one was wearing a mask. 100 people there. So my friend's son got it, she got it, her 2 other granddaughters (16 and 20), her daughter-in-law. My friend is 75. She had aches, chills, sore throat, fever. But is well now, thank God. Her 1st day out of quarantine was election day. People are so stupid not wearing masks and social distancing. It's scary.

[BakerAunt]

Kimbob--Where is the recipe for the pumpkin-peanut butter treats? It might be fun to try, and I do have a cookie cutter somewhere.

I used to bake treats for my sister's dog, but he had some health issues that required a specialized diet. That recipe was complicated (cooked black beans, brewers yeast). I've not baked for our dog, per se, but my husband is always sharing his bread, etc. with her, so in a way, I have baked for her.

[cwcdesign]

We’re going to have salmon salad sandwiches (last night’s leftovers) on the lovely bread I made this morning. Will will probably add tomato soup.