I have a recipe for Cranberry Scones (no butter) that I adapted from Elizabeth Alston's book, Biscuits and Scones. I have used it as a basis for some other scone recipes. On Wednesday evening, I used it to make a cinnamon mixed fruit and walnut scone that I will start eating for breakfasts tomorrow. I decided to use dried fruit when I found a bag of mixed dried fruit blend from King Arthur in my baking stash that is a couple of years old and never opened. I tasted it, and it was fine, so I used a cup of it and ½ cup walnut pieces. I use half of the Irish flour from King Arthur and add some flax meal and milk powder and increase the buttermilk to ¾ cups. I use 1/3 cup canola oil in place of the butter. This time, I also added 1 tsp. of cinnamon. I usually bake the recipe in a Nordic Ware scone pan, but this time I formed the dough into eight balls, put them on a baking sheet, and flattened them slightly before sprinkling Penzey's Cinnamon Sugar over the top. I planned to bake them for 20 minutes but pulled them out thirty seconds early. I look forward to sampling one with coffee tomorrow.
I made a batch of sandwich buns (6) but held out enough dough for a pizza for tonight's dinner.
We're planning fish (orange roughy or salmon) and steamed broccoli.
I made Lentil Soup, never made it before but I liked it.
I washed a pound bag of lentils and soaked them while I sauteed half an onion,3 ribs of celery and 2 carrots. Then I added a can of diced tomatoes ( I accidentally opened one with like rotel ) but I like heat so I used it.Then I added the lentils and covered it all with water,added chicken bouillon , salt, pepper,a little cumin,minced garlic the squeeze kind,a little smoked paprika, thyme and Rosemary and about 2 tablespoons of tomato paste.It cooked in less than 2 hours.I was pleased.I googled a recipe and then just did what I thought I'd like.
I made pancakes for Sunday breakfast. I tried a new recipe, "Whole Grain-Buttermilk Pancakes," from Rick & Ann's in Berkley, California. It was featured in a Bon Appetit article on Favorite Restaurants, Over the Counter, in September 2000 (pp. 169-170). I followed the recipe except that I reduced the molasses from 2 Tbs. to 1 Tbs. We like the flavor, and I will make them again. However, I am still figuring out how to use a Staub cast iron flat pan (originally intended for crepes). The first batch were almost perfect, but the temperature was a bit low, then I turned it up too high and burned the next batch (which the dog happily ate). The remaining batches were ok. I think that pan is too wide for the burner, so it does not heat evenly.
I'm looking at recipe with celeriac (celery root). Anybody ever worked with it?
I had a stuffed pepper, carrots and home made garlic mashed potatoes. I usually make mashed taters from a box (I have no issues with those) but I bought fresh potatoes the other day.
I tried typing the peanut butter cookie recipe into the website I've been using for recipe analysis lately, and there's a problem. In a recipe where each cookie weighs about 19 grams, it said there were 38 grams of carbs in each cookie!
So, I tried a different website and it seems to work fairly well once you get the ingredients right. (It tried to turn 'peanut butter' into 'peanut sauce', and both sugars came out as 'powdered sugar'.)
Anyway, here's another site for you to look at. Like others, it has no way to save a recipe, so print out what you need.
https://happyforks.com/analyzer
With all the leftovers gone, I made beef stew for dinner on Thursday. I like to use Penzey's Smokey Sweet Paprika and Tsardust Nights blend, but after going through all my spices (and knocking down a shelf in the incorrectly named utility cabinet), I realized that I was out of the Tsardust blend. I used some cinnamon, a bit of nutmeg, ground pepper, and some marjoram--all listed on the empty bottle--but I only managed a faint replication of the blend. And why did I have an empty bottle sitting around? It was to remind me to order it, which clearly did not work. On a bright note: the endless fog and mist broke last night, and we saw the moon, and had bright sunshine today for the first time in nearly two weeks.
Yes, Kimbob, may your husband heal completely, quickly.
Mike, a few weeks ago, Sam's had the low-fat pre-grated mozzarella cheese in stock that you have mentioned. I wasn't prepared for how much 5 pounds would actually look like. It seemed massive when it was unpacked!
I've had it a few weeks -- long enough that I dreamed all last night about processing it before it wastes. To my surprise, after I pulled it out of the fridge, I couldn't find an expiration date on it. Is that normal? The cheese looked and tasted fine, so I put it in 5 oz. packages for the freezer. It's been so long since I made pizza that I can't remember how much mozzarella I use. So I put 10 oz. in a plastic container for the refrigerator. Before breakfast tomorrow, I'll make pizza dough to rise in the fridge. We'll have pizza on Thursday. At that time, I'll weigh how much cheese I have leftover. I'll mark the weight on the recipe.
Mike, is there a rhyme or reason to when Sam's carries these 5 pound bags of mozzarella. This was the first time they had it in stock at my warehouse when I've looked for it (online). I'm wondering if it's a winter-only product.
Thanks for telling us about this product. I like the appearance of the cheese shreds.
Happy belated birthday, BA.
Well, my husband ended up in the ER Saturday evening with pneumonia. He's still in the hospital. I've been eating leftover moo shu pork (finished it last night), cheese doodles and ice cream! Looks like another ice cream dinner tonight. 😂
The beautiful wedding was on Saturday the 27th and the rains (heavy, typical kiwi rains) stopped around 2:00 -the wedding was at 3:00
The wedding cake was beautiful and delicious on Saturday, but by Sunday, even though it was well wrapped, it became dry. So, today we are making a trifle. We found out that you can only get Bird's (Byrd's?) custard in British specialty stores as it is way too expensive for regular use. The brand they use here is Edmonds so we're going to give it a try.
BTW it is Tuesday around 9:45 am here
I just put 2 loaves of Vermont Whole Wheat Oatmeal Honey Bread (KAF) into the oven.
For my birthday dinner, I selected "Tarragon Chicken, Mushrooms, and Rice." I have not made this recipe since last spring, when I made it for a visiting friend. I had some stomach upset afterwards (no one else did, so I thankfully ruled out food poisoning) and reluctantly concluded that the fat from the chicken skins causes an issue for me due to the statin I now take. I wanted to find a way to be able to make this recipe, as it is a favorite, and makes a stunning presentation when I do have company. This time, Scott skinned the chicken thighs for me. I rubbed them with some low-fat mayonnaise, then coated the tops with Panko. That reduced the fat that would end up when the thighs roast on the bed of rice, and the Panko kept the skinned thighs from drying out.
We used up the bread at lunch on Friday, so into the kitchen I went. I baked two loaves of "Mixed Grains Bread," a recipe that I baked once before (week of December 11, 2022). The recipe, from Martha Rose Shulman, had come to me in an email from Zester Daily some years before, a site that no longer exists. (I could not find the recipe anywhere on the internet.) I liked the recipe but have not gotten around to a second bake of it until now. I have adapted it to use a stand mixer, where she had mixed and kneaded by hand. I replaced 2/3 of the water with buttermilk, reduced the salt by 25%, and replaced the 2 cups of AP flour with an equal weight of bread flour. I omitted the sesame seed topping in deference to my husband. The bread has a sponge and three risings, so it is an all-afternoon project that can be interspersed with other activities. One of the grains it uses is millet flour, and I have some in the freezer to use up. It made two lovely loaves. I will see, when I slice a loaf for lunch tomorrow, if this bread is as wonderful as I recall. I think it will be, as the dough itself had a wonderful aroma, as did the loaves as they baked.
