Search Results for '("C'

[BakerAunt]

To my surprise, Scott requested black-eyed peas and rice, a meal I did not expect to be cooking on vacation. I had to buy some coarse sea salt for soaking and cooking the dried black-eyed peas. (Normally, I use kosher salt, but I did not want to lug a box of it back to Indiana.) I also had brought only a limited number of spices with me, and thyme was not among them. I didn't want to buy dried thyme, as I have plenty at home, and the stores did not sell small jars. I ended up buying a package of fresh thyme, then had to google how to remove the leaves from the stem. (Martha Stewart was most helpful.) I could have used a bit more thyme than I put in, but it came out well. I used chopped celery, sliced green onion, and chopped yellow and red bell pepper, all of which I sauteed in olive oil before adding the beans, and then the rice. We cut up some sliced ham to add to our individual bowls. We have plenty of leftovers for the next few days of dinner.

[BakerAunt]

Len--It's always great when a spice blend meant for one purpose (stir-fry) works well in an "off market" application such as with your salmon.

We had leftover roasted chicken thighs with microwaved broccoli and the last of the corn muffins for dinner on Friday. It was an easy meal after an afternoon hike at Fort De Soto State Park.

I did cook a pot of black-eyed peas in the evening that I will use for tomorrow's dinner.

[Mike Nolan]

A former neighbor is the head of the Lincoln Sysco office; he told me that All-Trumps (high gluten flour) was what a lot of pizza and bagel places used here. He brought me a big bag of it, it wasn't very good for bread but it worked well for bagels, though I thought it was bit too strong for pizza dough.

[BakerAunt]

Not only does your food look delicious, Joan, but you arrange it so nicely on the plates!

For dinner, we had roasted chicken thighs sprinkled with Penzey's Justice blend. (I brought my own baking sheet, which I purchased here when we made our first trip in 2018.) We also had microwaved fresh broccoli and cornbread muffins.

[BakerAunt]

Thank you for your efforts, Italian Cook. I suspect that most people do not like cleaning fine mesh sieves or colanders. (I clean by using a brush on the outside and strong water pressure.) I have a lovely large one at home that I purchased years ago from Williams Sonoma, but it is too big for transport. However, I have some smaller ones, not quite as fine that might work, at least for rinsing the farro and catching more of the chicken bones. I might be able to pack a small one inside the rice cooker I use for warming up soup in motel rooms and for making rice at rental places. The cheesecloth is a good idea. I just hate losing any of my lovely broth that it might soak up.

For dinner on Tuesday, we had more of the farro combo from last night with cornbread muffins.

[aaronatthedoublef]

Your cookies look great Joan!

The place I volunteer has some holiday parties coming up and they added extra shifts so I worked one of those on Thursday. The chefs know I like to bake and so while others were cooking I was given the baking tasks.

First I made brie en croute with cranberries boiled in apple cider. I wanted to try cider since we're in New England and had it from a local orchard but it didn't work as well as orange juice. It was still a little too tart so I added some sugar in it. Now why they assumed I've made brie en croute before is beyond me but I was the only one there (aside from the chefs) who have worked with puff pastry. I have no idea how they came out. I'll find out next time.

They I took snickerdoodle dough and flattened it put it into muffin tins. We filled the cookie cups with apples baked with cinnamon and tossed with a little sugar to soak up some of the juice. Those came out pretty nicely.

It was a real change from what we normally make. Everything is gluten free and plant based for the clients we deliver meals to.

I knew things were going to be different when the chef came out with a giant cambro of AP flour! They I used non-gf puff pastry and real brie. So it was a big change. Of course clean up took a little longer because I wanted to make sure everything was wipe down and cleaned off for the regular cooking.

[cwcdesign]

Hi Aaron. I did feed it last night, but because it was a larger feeding 4oz each of starter, AP and water I put it in my large glass mixing bowl and then put a piece of Saran over the top lightly. This morning it had really risen and was very active and bubbly - before I left for work, I put it in the jar and back in the fridge. I'm pleased with how it came back.

One note I should make - normally I would have stirred the hooch back into the starter, but it was very dark and had a strong sour (but normal) smell so I drained it off.

[Mike Nolan]

This time I went with both a bottom and top crust, sometimes I just do the top crust. I used a hot water pie dough (Susan Purdy's recipe except using Crisco instead of margarine), sometimes I've made laminated dough and used that, makes for a really flaky top.

Either way, they're usually very good, light on the turkey, heavy on the potatoes, celery, carrots and peas and lots of gravy.

[cwcdesign]

Joan, I am sorry for your loss - it's never easy.

On Sunday, my friends came for dinner and I made pizza. I made the 72 hour dough from Baking Steel which is always good. I made 3 smallish pizza's - sauce just crushed tomatoes with a little olive oil and a little salt and oregano. We all had mozzarella. Sue had pepperoni and green peppers. Richard and I had anchovies, green pepper and olives (I went to slice my onion and it was bad, so no onion). Sue took half hers home (Richard ate all his) and I had half of mine for lunch today. Good friends and good dinner.

[Mike Nolan]

We got a couple inches of snow over the weekend and another inch so far today. My brother (near Dubuque) says he got around 8 inches and 4 more expected.

The snow has chased some mice indoors, Jack proudly brought us a mousetrap with a mouse in it last night and another one this morning.

[BakerAunt]

We move the tree outdoors as soon as the freeze danger ends. Inside, it has good light from the window, although we are also using light on it this year, in part because elder bonus son left behind a HUGE computer screen when he visited that blocks the window. (I am seriously considering junking the thing, which no one told me he was leaving.)

The tree has had years with fewer limes and years with more. We will see what happens.

[BakerAunt]

I made broccoli-cauliflower salad for part of Sunday's dinner. I used my broccoli salad recipe. I always delete the red onion, in deference to Scott's digestive system. I use half non-fat Greek yogurt and half low-fat mayonnaise in the dressing. I omitted the bacon, as we have none. I had a partial bag of "salad toppers," which is sunflower seeds, pecans, and dried cherry and cranberry (a Marshall's buy), which I used instead of adding just sunflower seeds and dried cranberry, although. I added some additional dried cranberries and more chopped pecans. It tastes great! We had it with more leftover turkey.

I also roasted sweet potato chunks. This time, I tossed them in avocado oil and roasted them for 30 minutes at 400 F, and they came out perfectly, so higher temperature for a shorter amount of time is desirable.

[chocomouse]

BakerAunt, I'm so sorry about the death of your mixer! Good luck finding a suitable replacement. I just got a new hand (aka portable) mixer last week. My old GE was about 40 years old and had reached the point I could adjust the speed by wiggling the cord. I'm trying out new mixers, have tried a Cuisinart and a Hamilton Beach so far, and do not care for either one. They are huge (don't fit in the cabinet space allotted to a hand mixer) and heavy, twice as heavy as my old GE. I haven't had a stand mixer for about 40 years, and really don't want one - IF I can find a small, lightweight portable one that does what I need it to do.

[BakerAunt]

Thanksgiving dinner was turkey, dressing (Blue Bag Pepperidge Farm forever!), applesauce, Dried Cherry and Cranberries with Cardamom (all mine, since my husband does not care for cranberries or cardamom), applesauce, peas, turkey gravy. Dessert was pumpkin pie.

Earlier in the day I made yogurt.

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[BakerAunt]

I made soup for dinner on Tuesday, using broth from the freezer, Bob's Red Mill Vegi-Soup mix (combines red and brown lentils, green and yellow split peas, and barley alphabet letters) ground turkey, chopped carrots and celery, sliced mushrooms, kale, and chopped red bell pepper from our plants, which are now on the enclosed porch for the winter. I harvested the rest of the red peppers and put them in the refrigerator. I used a tablespoon of Penzey's Ozark seasoning in the soup, as well as some minced garlic and dried onions. We will have it for dinner tomorrow as well, then I will freeze the rest.