Forum Replies Created
-
AuthorPosts
-
On Thursday, I adapted the recipe "Chewy Oatmeal Cookies" from King Arthur's Whole Grain Baking, 1st edition (p. 314). I replaced ¾ cup of butter with ½ cup avocado oil plus 2 Tbs. buttermilk. My only other change was to add 1 Tbs. of milk powder. I used dates as the dried fruit and walnuts. I used a #30 scoop and got 39. I made a mistake by putting 20 on the baking sheet. They were fine when I turned them around after 7 minutes, but at the end of another 7 minutes, they had run together. Oops. Even if I were making them with butter, I think that would have happened. (So much for 2 baking sheets for 50 cookies.) I redistributed some of the scooped batter on the remaining baking sheet onto yet another, so that this time they were properly spaced. On the first sheet, I was able to cut the cookies apart and only two fell apart, which of course meant that I had to eat them. I really like the flavor and the chewiness: oats, dates, and walnuts are a wonderful combination. The cookies need to cool on the pan until firm enough to move. I will definitely make this version again, although I will probably add another tablespoon of powdered milk.
After dinner, I made the levain for another loaf of my Rustic Wholegrain Sourdough bread.
I made yogurt on Thursday morning.
For dinner, I made the pecan-coated boneless pork, but I did it as a sheet-pan dinner. I cut up some small potatoes in halves or quarters, depending on size, and I cut some zucchini into chunks and halved some mushrooms I wanted to use up. I roasted those on the sheet pan at 400 for 20 minutes, then turned the oven down to 350 F and pushed the vegetables to the top and bottom, before I put four coated pork chops in the center. I roasted all of it for 23 minutes.
As for toasters, our old one that had belonged to Scott's parents, finally popped and smoked, so that was the end of it. When I looked at toasters online, my head was spinning--so complicated and so expensive. I then went to the Best Buy site and found a Bella toaster. It's long and thin, so easily stowed, and I can put a slice of long bread in it for toasting. It also works reasonably well for waffles from the freezer if I give them a short thaw in the wrapping on the counter. Not bad for $25. My only complaint is that the numbers are written in white on the light blue green, so I have to look closely at the settings, but I usually don't change them much anyway.
Breakfast for dinner is great, Joan.
We re-ran last night's dinner, so I roasted another honey nut squash to go with the leftover roasted chicken breast and the green bean and cherry tomato salad.
Mike--they don't make waffle irons like they used to!
I began Tuesday by baking Pumpkin Oatmeal Whole Wheat Muffins, which I sprinkled with Penzey's Cinnamon Sugar before baking. I used Halloween muffin pan liners.
In the afternoon, I baked Pumpkin Spice Latte Bars, a King Arthur recipe that was new last year and we liked. My main change is to replace 4 Tbs. of butter with avocado oil, but I also use white whole wheat flour. They have to cool completely before glazing, then the glaze needs to set, so we will start eating them for dessert tomorrow.
After dinner, I made dough for Whole Wheat Sourdough Cheese Crackers, because I noticed that the level in the cracker container is getting low, and the dough needs to rest for four or five days in the refrigerator before I can roll it out and bake it.
Dinner was a bit late tonight because the weather was nice, and with temperatures in the 70s, the lake is still relatively warm, so I took the kayak out for a paddle, then while Scott went kayaking, I roasted a peeled and cubed honey nut squash from the farmers market and made the green beans with cherry tomatoes, and crumbled goat cheese salad using our last green beans. We had it with more of the leftover roasted chicken breast from a couple of days ago.
I have a simple waffle iron, CWCdesign that is 35 years old and still works well as long as I brush it with canola oil before each double waffle. It was a reward to myself after I had to drive in the aftermath of a major snowstorm in Washington state, that got me off the road and into a motel the night before. I had waffles at a diner restaurant chain the next morning before getting back on the road, and I told myself that when I got home, I would buy a waffle iron and make my own.
I was going to give one of my sisters a waffle iron last Christmas, but all I could find were the very large, complicated ones, with lots of settings. Mine is on when plugged in and off when not. Four and a half minutes does an excellent job. I don't think that brand is even made any more.
We did our major recycling/grocery/shopping run this morning and got back for a late lunch. We decided to finish the black-eyed peas, rice, and ham.
Oh, CWC design--I hate it when I make those mistakes. Maybe some salted butter will help the bread?
For Sunday breakfast, I made Pumpkin Oat Wholegrain Belgium Waffles. Annie, our dog, loves waffle mornings, and she gets tidbits from both of us, since Scott has his waffles first, and then I have mine while I finish cooking the rest. I had eight left over, which I froze for future quick breakfasts.
We had more of the leftover black-eyed peas with brown rice and ham.
On Saturday, I used the Rubenette apples I bought from a local grower to make two recipes of apple filling for my apple sweet rolls. I had enough grated apple left over to also make a half recipe, which I will freeze to use in a braided bread. I love how well these apples work for the filling, and I still have a supply of Clear Jel. (Does it ever go bad? Mine is likely about nine years old.) I had hoped to pick up more of these apples at the farmers market today, but she did not have any.
For dinner, I roasted two large bone-in chicken breasts. I cut up some red potatoes, tossed them in olive oil, and let them bake along with the chicken. We also had microwaved fresh broccoli from the farmers market.
I baked Rustic Wholegrain Sourdough Bread in a Cloche on Friday. It is one of the most beautiful boules that I have baked. I tried a new shaping method of just going around the edges of the circle of dough and folding in the edges before flipping it over. Baking this bread again is another indicator of autumn, since it goes into a cloche, which goes into a cold oven which is then set at 425 F for 55 minutes (actually needed 58 minutes to get to 198 F). I adapted this recipe from King Arthur, but mine has more wholegrains and is backed in a Rommertopf bowl with a cloche lid (the one from the set I bought from Skeptic about three years ago) set on top.
I made yogurt on Friday. For dinner, we had more of the black-eyed peas with rice and ham.
Your pizza sounds delicious, skeptic.
I baked a double recipe of soft oatmeal cookies this afternoon.
I will mix up the levain this evening for a wholegrain sourdough bread that I plan to bake tomorrow.
For dinner on Thursday, I made black-eyed peas with rice, ham, and vegetables. I used ham from the freezer and kale that I bought at the farmers market a week and a half ago. This dinner tells me that it is indeed autumn, and we have been having temperatures in the low forties overnight for the last couple of days.
Today, the crew arrived to start the installation of our solar panels. We are having them put on our shed, because it is the only spot where there is enough direct sunlight throughout the year. Given how electrical prices are increasing, we decided to take advantage of the tax incentive that will cease to exist after December 31.
-
AuthorPosts
