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That's a lovely stir-fry, Len.
Glad you are on the mend, Joan.
We had more of the soup for dinner, I started feeling under the weather last night, so I took it easy today.
We had more of the soup for dinner tonight.
I made yogurt on Sunday
I also made turkey broth, using the bones from our Thanksgiving turkey, which have been taking up freezer space. I used a large oval Staub pot, which nicely holds the turkey bones to make the broth, which I strained into a bowl.
I used the same Staub pan, with about 75% of that broth, to make soup, thus making my husband happy that there was not an extra pot to wash. The soup's additional ingredients were browned ground turkey, 2 cups of Bob's Red Mill Vegi-Mix (split green and yellow peas, red and brown lentils, and barley), sauteed chopped carrots, celery, and yellow bell pepper, sliced mushrooms, rehydrated dried onion, a tablespoon of Penzey's Ozark seasoning, and then, at the end of cooking, I add kale sauteed in olive oil. It began raining in the late afternoon on a chilly day, so soup is perfect for tonight, with enough left for at least four more meals. I froze the remaining turkey broth.
We are finishing the hamburger stroganoff tonight with microwaved broccoli as the vegetable.
I baked Apple, Barley, and Olive Oil Cakes on Saturday. I split the batter between 1 6-cup regular Bundt pan and a 3-cup Kaiser Bundt pan. I will freeze the smaller one. Tomorrow, we will begin eating the larger one. I still have some apples to use up. Although they are getting a bit wrinkly, they are not soft. These were supposedly traditional Winesaps, but I think they are too large for that and must be the newer variety. They just do not soften up in pie, which is why I still have them around. They do best in either apple crisp or in a recipe like this cake which requires grated apples. The food processor made quick work of the grating.
We had more of the hamburger stroganoff, but we had microwaved frozen mixed vegetables with it.
I prefer unfussy sourdough starters that do not require daily feeding. Mine gets used about every two weeks now, thanks to my husband's insatiable desire for crackers, but it has gone for over a month and still recovered. I have been working to use it more in breads. It is also what I use for my pan pizza crust.
I started the day on Friday by baking Pumpkin Streusel Muffins and having two for breakfast. I then made my version of Peanut Butter Honeys, a recipe that Mumpy, from the former King Arthur Baking Circle, posted there, and which I moved to Nebraska Kitchen when King Arthur unceremoniously dissolved the site. My changes are minor to increase nutritional value. I use white whole wheat flour, natural crunchy peanut butter, and add 2 Tbs. milk powder and 1 Tbs. flax meal. I was about 5 g short on peanut butter and did not want to open another jar, so I used almond butter to make up the difference. (I have metric weights for the honey and peanut butter to avoid having to clean our measuring cups.) These little cookies go surprisingly well with tea.
I made my healthier version of my mom's Hamburger Stroganoff for dinner on Thursday, which we had over a mixture of 2/3 long grain brown rice to 1/3 wild rice mix. It's a comfort food for a chilly, normal Midwestern spring day. We had microwaved fresh broccoli with it.
We finished up the pork tenderloin, mashed potatoes, and coleslaw on Wednesday.
I baked Whole Wheat Sourdough Cheese Crackers on Wednesday from dough I made last week. As my husband finished the previous batch yesterday, I needed to get these done today.
Ok, I found the information tucked away in one of my recipe binders.
1 cup honey to 3/4 cup maple syrup.
It does not say anything about adding more sugar or accounting for water, but I assume the lesser amount takes care of that.
I used this conversion in creating a maple cookie recipe with no butter from a honey cookie recipe. The honey cookie used 4 Tbs., and I used 3 Tbs. maple syrup. I also added 2 Tbs. maple sugar and 1 Tbs. granulated sugar, maybe because I wanted them sweeter. I also used 1/8 tsp. maple extract to up the flavor.
As for why someone might want the substitution, some vegans do not eat honey, although challah has eggs, so clearly this person is not a vegan. Perhaps there is an allergy?
Sigh. I know that I posted a conversion here at Nebraska Kitchen, but it is not coming up in a search. I'm not sure that the search feature is working.
I had this same question on a recent recipe and Google, which was helpful in the past has now become unhelpful for this question. I think that honey is sweeter than maple syrup, so you might have to increase sugar.
I needed to use up some mushrooms, so for lunch on Tuesday, I tried a recipe from Eat Voraciously, a Washington Post cooking column that I still get as emails. It was for Sherry-Creamed Mushrooms on Toast. What I like about this column is that the writer always gives alternative ingredients, such as substituting regular mushrooms for oyster mushrooms and olive oil for butter. I replaced the heavy cream with evaporated milk and the sour cream with nonfat Greek yogurt. It was an interesting recipe, although the spice mixture of tarragon, herbs de Provence, and dash of cayenne did not particularly impress me. I did not have any toast, as my husband forgot to tell me that we were low on bread, so I had it on some cooked bulgur. It's an ok lunch, but I am not sure that I would make it again. I have enough for two more days, so I will see if it improves with resting.
Next day's verdict: I would cut back the tarragon, but the recipe is worth making again.
We ate the rest of the split pea soup for dinner tonight.
Sigh. The problem, Len is the saturated fat in the chocolate chips! It's substantial.
Aaron--Most of our neighbors are still in Florida or else just have vacation homes which are largely unoccupied from late fall until around the end of April.
On Tuesday, I baked Sourdough Oatmeal Whole Wheat Bread. I had adapted this recipe nearly five years ago from a Sunset bread book, to include whole wheat flour but am still tinkering with it. Based on my previous experience, I increased the yeast from 2 to 2 ½ tsp. I used just 3 cups of whole wheat flour and two cups of bread flour. Due to the additional whole grains, it had made three rather short 8 x 4-inch loaves, so this time, I baked it as two 9 x 5 loaves, which makes much better sandwich bread. I increased the baking time from 35 to 43 minutes. The loaves look good on the outside. I will know more when we slice a loaf for lunch tomorrow.
Update: It's a slightly chewy, soft bread. We like it.
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