What are you Cooking the week of April 21, 2019?

[BakerAunt]

For lunch on Wednesday, I tried a Mark Bitman recipe for “More Vegetable Less-Egg Frittata.” It stuck a bit to the frying pan; next time I will prepare the egg mixture in advance. I used half a grated zucchini, leftover from another recipe, the last four mushrooms, and some green onion. I added a bit of brown rice, which may also have contributed to the sticking. I seasoned with 1 tsp. of Penzey’s Mural Seasoning. I used two eggs and 14 grams of grated 2% cheese. I had half for lunch, and I’ll warm up the other half for tomorrow’s lunch.

[Joan Simpson]

Left overs here tonight..I heated up spaghetti and meat sauce,made salad and garlic toast.

[chocomouse]

Dinner tonight was turkey-veggie soup, using up some veggies from the freezer. With it we had bacon-cheddar-chives biscuits.

[Mike Nolan]

Left-overs here, too.

[Mike Nolan]

Enrobed candy packed up and ready for tomorrow's brunch

Attachments:

You must be logged in to view attached files.

[Joan Simpson]

Candy looks great Mike looks like butterfinger candy bar.

[Mike Nolan]

It doesn't taste anything like a Butterfinger, though. No peanut flavor at all.

The CIA book I listed upthread has a recipe for Snickers-like and Milky Way-like candy bars. The chocolate nougat we made in the candy class I took a few weeks ago tasted a lot like the inside of a Milky Way. I never got around to enrobing any of it, I ate it straight out of the pan.

[Joan Simpson]

Tonight we had meatloaf,thickened potatoes and cooked carrots.

[BakerAunt]

After three days of delicious leftovers, Thursday's dinner will be salmon and couscous, with Penzey's Greek Seasoning, and microwaved frozen peas on the side.

• This reply was modified 5 years, 7 months ago by BakerAunt.

[Joan Simpson]

Taco salad today.

[Mike Nolan]

I’m enrobing what I can of what’s left of the sponge candy today, before it gets too humid and warm and the sponge turns to goo. After you enrobe it, it stabilizes the honeycomb a bit, thought it doesn’t tolerate heat well. (That’s why you generally don’t find it in stores during the summertime.)

There are a lot of really little pieces, so I’m going to try to make something like haystacks with them.

This recipe is as good as the commercial types of sponge candy I’ve had lately, though I do wonder how Rocky Mountain Chocolate Company gets theirs into nice rectangular bars. I will be making it again, but probably not until the fall.
1+

[BakerAunt]

Friday’s dinner consisted of chicken legs, seasoned with sage, thyme, and sweet curry powder, roasted on a rack. The cuts we had seemed odd and had a lot of fat. For a side dish, I used a leftover mixture of brown rice, which I combined with cooked millet, leftover from the bread I baked on Wednesday. I sautéed onion, celery, and carrots, and a package of mushrooms (I sliced). I added some lightly microwaved frozen peas. The rice-millet combination went in at the end. I liked including so many vegetables with the grains.

[chocomouse]

Dinner tonight was sliced Kielbase with sliced potatoes, onions, and sweet peppers cooked in a cast iron skillet on the stovetop. We also had a three-bean salad with onions and peppers.

[Joan Simpson]

I baked a pork tenderloin,green beans with new red potatoes and stewed squash.

[Mike Nolan]

We had theatre tickets this afternoon to Something Rotten, so we had Blaze pizza on the way home, since it's about a block from the theatre.

[Author]

Posts