BakerAunt
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Dinner on Tuesday evening was turkey with noodles, mushrooms, and peas. I used the leftover turkey meat, nearly a pound of sliced mushrooms, the leftover gravy from our earlier chicken combined with the deglazing liquid from when I roasted the half turkey breast, and some leftover evaporated milk. The pasta was fettucine. I spilled some of the deglazing liquid in taking it out of the refrigerator, which resulted in Scott and I both doing clean-up on the refrigerator, the top of the freezer door, and the floor. Sigh.
I order my coffee from Peet's, and they have kept their 1-lb. bags of coffee beans. The price, however, has increased by over $2 due to the tariffs.
I'm so glad that you are enjoying the jam, Joan!
I roasted a butternut squash and an autumn frost squash on Monday, then pureed each separately in the food processor. The autumn frost squash will be for soup. I froze some of the butternut squash and will decide later what to do with the rest of it.
For dinner, we had more of the black-eyed peas with brown rice and ham.
Well, you have to admit, Mike, it's bright!
We had chicken salad sandwiches with spinach from the farmers market on Whole Wheat Oat Bran Bread for Sunday dinner.
I made yogurt today.
For Sunday breakfast (for me) and Sunday teatime (for my husband) I baked the shaped Cinnamon Swirl Pumpkin Rolls I had resting overnight in the refrigerator. I like this version with no spices in the dough, only the cinnamon and the crystalized ginger rolled up in it, so I will make it this way from now on. We had lake effect snow overnight (from Lake Michigan) and into this morning, so it was lovely to sit with my sweet rolls and coffee. The rolls are wonderfully tender, and I am beginning to think that is the result of the Ankarsurm mixer, although with this recipe, as I noted in Saturday night's post requires some adaptation no matter how it is mixed and kneaded. It could be that I was better able to judge the correct amount of flour with the Ankarsrum.
On Saturday evening, I made dough and shaped it for Cinnamon Swirl Pumpkin Rolls, a recipe that I adapted from King Arthur. It has always been a fussy recipe because I use pumpkin puree, and the level of water is thus not constant from one batch of puree to another. Sometimes, I have gotten it too dry; at other times too wet. I have been using the Zo bread machine to mix and knead it, but I decided to try the Ankarsrum tonight and see how it does with a smaller amount of dough, which was something that my Cuisinart 7-qt. mixer did not do well. It was easier to mix in the Ankarsrum than in the deep bowl of the Cuisinart. It was easier to make adjustments on the flour amount with the new mixer. The dough always takes about 90 minutes on the first rise. I left out the spices in the dough this time to see if that would speed up the process, but it did not. My big surprise was that when it came time to roll the dough out before sprinkling it with the cinnamon sugar, it rolled out beautifully, with no fighting me. I think this is the first time I got a 14 x 22-inch rectangle. I also found it easy to roll up with the filling. I am wondering if that is the result of the roller and scraper method that the mixer employs rather than a dough hook. One of the videos I watched suggested that dough hooks "tear" the dough. The pumpkin rolls are now in the refrigerator for an overnight rise. I will bake them tomorrow morning.
Enjoy your time in Florida, Navlys.
After going to the farmers market on Saturday morning, Scott and I went by the grocery store as we were out of bananas. We checked the meat aisle and found ham hocks for $2 off, marked down for quick sale. We both agreed that black-eyed peas with brown rice, ham, and kale would make a great dinner this evening, so that is what we had, and it was an excellent dinner for a chilly evening. We have enough for several more meals.
Yum, yum on the cookies, Joan.
I baked three loaves of my Whole Wheat Oat Bran Bread on Friday. Once again, I'm pleased with how the Ankarsrum mixer performs. One of these loaves, along with a jar of blackberry jam will be a gift for the couple who helped us last week when Scott fell on the ice.
I agree about the potatoes, Len. I started steaming mine rather than boiling them, and the flavor and texture is far superior.
We had leftover turkey breast and Greek Cheese pasta with microwaved fresh broccoli for Friday's dinner.
For dinner on Thursday, I made chicken salad from the rest of our roast chicken. I use a mixture of light mayonnaise and nonfat Greek yogurt, along with Dijon mustard, freshly ground black pepper, and dried dill for the dressing. I did not have any green onion, so I used some Penzey's dried onion. (Scott does not do well with regular onion.) I had three small red bell peppers, from the plants we brought in to overwinter on the porch, that were in the refrigerator, so I added those and some celery. I should have bought more celery last time we did the big shopping trip, as I prefer it be organically farmed. We had the chicken salad as open-faced sandwiches on the last of the Butternut Squash and Pepita Bread. I might try that recipe as buns for sandwiches.
Len--Salmon patties go extremely well with your Whole Wheat/Rye/Semolina buns.
I plan to ignore the new food pyramid.
Skeptic--When I can't get any more product out of a honey or maple syrup jar, I save it for bread making and put hot water in it, then use the water to proof my yeast.
I'm glad that you were able to get your maple syrup back to its proper liquid state.
For dinner on Wednesday, I roasted a bone-in, half turkey breast that we found at the grocery store yesterday. I checked the internet for recipes and directions, and the directions are all over the place, with some sites not allowing me to look unless I lower my ad blocker (not going to happen). I rejected those that required overnight brining, as I needed it for dinner, as well as those with copious amounts of butter. Suggested temperatures ranged from 325-400 F with times for 20 minutes per pound up to a lot longer. In the end, I did a hodgepodge. I rubbed it with olive oil, sprinkled on dried sage and thyme, then put some sprigs from my rosemary plant atop it. I started it on a rack at 385 F for 10 minutes, then lowered the heat to 325 F. I checked after 30 minutes, then after another 20, then at two or three more 15-minute intervals to get to 165 F. I splashed it twice with some white wine to make sure it did not dry out. The meat was moist and tender, so I would certainly roast it the same way again, but I will take better notes next time. We had a phone call from one of the kids, so I lost track of the timing. I made a sauce out of the drippings after deglazing with white wine.
To go with the turkey breast, I boiled some cavatappi pasta that I combined with a 4 oz. broken up log of goat cheese and some olive oil, with a sprinkle of black pepper on mine. We also had microwaved fresh broccoli. For dessert, I pulled out a small loaf of zucchini bread that I made in the autumn.
I made Maple Granola on Tuesday. We were almost out, and it is a staple around our house.
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