I actually wouldn't even use the mason jar rings. I have two of the so-called 'burger bun" pans that I use for tarts, muffins, mini-cakes and lots of other interesting goodies. Each well is 4" diameter, and I found a 6" circle cutter (like a cookie cutter) which cuts a rolled out crust the perfect size for lining a well.
I bought a rectangular cube sponge from KAF a few years ago that works well to clean muffin tins. I later found them at T.J. Maxx and bought a couple more.
I fed my sourdough starter on Monday. I made pan pizza with my usual sourdough pizza crust. For sauce, I mixed some tomato paste with water and spread it on, before sprinkling liberally with Penzey’s Tuscan Sunset (salt-free blend) and garlic powder. I topped it with browned ground turkey, 8 oz. of sliced mushrooms, red bell pepper, green onion, 4 oz. Mozzarella, and Parmesan. We had it with a salad.
I’ve been yearning for some yellow pea soup. Yesterday was cold and rainy and Monday morning rather cool, so I made a big batch and had some for lunch. The recipe, posted years ago in an e-newsletter by Nordic Needle (a stitching business that is no longer what it was), calls it typical of Swedish pea soups. I used split yellow peas, and so I did not have to do an overnight soak. I always add celery and carrots. I replaced the salt pork (too salty for my dietary needs) with some chunks of ham shank—with some bones—that I found at the store yesterday. At the end of cooking, they are removed, the meat cut from the bone, then replaced in the soup. It’s seasoned fifteen minutes before it is done with thyme and marjoram. I estimated on the water, and I would use a little less next time, as I like a very thick soup, but it tasted delicious, and I’ll be eating it happily the rest of the week,
In general, it is safer to add a high concentrate base or acid to water than to add water to a high concentrate base because it reduces the chances of an injury due to it spattering. (I got that drummed into me in high school and college chemistry labs.)
I think of it as being similar to the process of tempering eggs.
The book 'Recipes Into Type' may be out-of-print, but there appear to be plenty of used copies available online. It's on my list of things to order now. (I'm still working through the last three books I ordered, so it'll be a month or two before I order it.)
I made a chocolate cake, based on a recipe from the old Recipezaar, posted by Kittencal. She had a lot of good recipes. It's a relatively simple one bowl recipe. I made a few alterations, I subbed one cup of AP flour with white whole wheat flour (it's a 2 1/4 cup recipe), reduced the sugar from 2 cups to 1 1/4 cups, replaced 1/2 cup of oil with Greek yogurt, used 1 whole egg plus 3 egg whites in place of 3 whole eggs and baked it in a 9x13 pan instead of a bundt pan. I recently bought a new 9x13 pan so I wanted to give it a test drive. It came out great, I'm gonna have to write down my changes on the recipe so I can do it again.
This topic was modified 6 years, 10 months ago by RiversideLen.
Ken Haedrich has a follow-up to his mason jar ring mini-pies (see under desserts). This one is a savory mini-tomato pie. It would be handy for tomato season!
This topic was modified 6 years, 10 months ago by BakerAunt.
I was busy planting my tomato and herb garden and when I finished I was torn between fixing something I had on had or clicking on GrubHub. I decided to cook. I made a Beyond Burger, fries (from frozen) and fresh asparagus. A good and relatively easy meal. I have an ice cream bar for later.
It's always a sad day when an appliance bites the dust. The good news is, the new model is more energy efficient and you will notice a drop in your electric usage.
My old fridge was about 25 years old and working fine but I knew it's days were numbered so I did a preemptive strike and bought a new one. This was 5 years ago. When it was about 2 years old I noticed it was having real short run times so I Youtube'd it and found the solution. It needed a new defrost timer and the video showed my how to replace it and where I could buy it. It was under $20 with shipping, not bad. Solved the problem and saved me the expense of a service call. The new timer lasted 3 years (better than the 2 years the original lasted) and I replaced it about a month ago. This time, though, I bought 2 of them, now I have a spare on hand.
I realized on Friday morning that we were almost out of bread, and my husband had not told me. I baked another loaf using my basic bread machine mixing recipe. I used 1 cup of BRM 5-Grain rolled cereal, 1 cup whole wheat flour, ½ cup white rye, 2 Tbs. flax meal, 2 Tbs. special dried milk; 2 Tbs. wheat bran (need to use it up) and 1 ½ cup bread flour. I used 1 cup buttermilk but reduced the water to ½ cup, and that made a better loaf. I used half regular and half special gold yeast, which I need to use up. The bread, baked in an 8x4-inch pan, came out very well, and I look forward to cutting into it tomorrow.
On Friday, I again baked Black Raspberry Oatmeal bars, using that Apricot Oatmeal recipe. I tried adding 2 Tbs. of powdered milk to the crust/topping. We will see how that turns out.
Addendum: The bars are as delicious as always, so sneaking in a fine powdered milk works.
This reply was modified 6 years, 11 months ago by BakerAunt.
For pizzas for us the amount of sauce and cheese varies based on what is on top and who it is for.
I typically make five or six 12 inch pizzas depending on who is home and how much they are eating. We have two teenage boys and an almost six year old girl. She used to like to keep up with her big brothers until one night when she woke up sick. It had nothing to do with how much pizza she had eaten but she now blames that and has reduced her consumption.
Cheese pizzas have about three tablespoons of sauce and 5.2 ounces of cheese. I started weighing the cheese before I put it on.
Olive and veggie pizzas usually have more sauce (for my wife who likes extra sauce). This is a little tricky as the veggies tend to release water so I need to balance out what my wife likes with what won't become a soggy mess. These are lighter on cheese (about 4.7 ounces) because of my wife's taste.
Meatzzas have about three tablespoons of sauce and about 4.8 ounces of cheese.
Also the veggie and the last cheese pizza I have sometimes have extra sauce because they will have leftovers and go into the refrigerator. This dries them out so having extra sauce to begin with makes them taste better the next day.
This reply was modified 6 years, 11 months ago by aaronatthedoublef.
On Monday, I made chicken broth from the bones of that rotisserie chicken. For dinner on Tuesday, I used that broth to make a Lentil-Vegetable-Farro Soup. The vegetables were: a 14-oz. can of no-salt added diced tomatoes; onion, mini-yellow and orange bell peppers; celery, carrots, garlic, zucchini, and parsley. I used 1 ¼ cups brown lentils and ½ cup Farro. I added an additional ¾ cup of water (rinsed out the tomato can). To season, I used 2 tsp. Penzey’s Forward (a no-salt spice blend), 1 tsp. Worcestershire sauce; 1 Tbs. tomato paste; and 1 tsp. sugar. I had about 5 cups of chicken broth. The soup is delicious.
It hasn't been too hard, I mainly have to be careful when eating out, my cooking was pretty low-salt to start with.
The Lancet article and the Wall Street Journal article both seem so suggest that 3500 mg of sodium might be the 'sweet spot' when considering long term health trends, but I doubt the US officials or American medical community will change their recommendations on the basis of just one journal article. It may be that high sodium diets by themselves aren't bad for you, but the other things in them (high fat, high carbs, etc) are.
And I've seen fast food meals that exceeded 3500 mg of sodium!
This article in The Lancet suggests that the current recommended sodium levels may be much lower than optimal. The authors also wrote an op-ed piece about this in the Wall Street Journal. It'll be interesting to see what responses it gets.
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