BakerAunt
Forum Replies Created
-
Posts
-
For dinner on Monday, I made Lima Beans with Ham, Brown Rice, and Kale (also celery, the last of the red bell peppers, dehydrated onion, and sage). I made yogurt on Monday as well.
For dinner on Sunday, we had Salmon and Couscous with Greek Seasoning, along with a salad featuring lettuce from the farmers' market and cherry tomatoes from our potted plant on the porch. The plant has two more green tomatoes and recently developed a flower. My husband had cut back most of it, but he is waiting to see what the flower does. We used homemade Ranch dressing that uses the Penzey's blend.
Follow-up note: The taste of the Spiced Pumpkin Rye is the best of any time I have baked it. I think that the Fairy Tale Pumpkin is even better than the pie pumpkin for this recipe. The Fairy Tale is also a darker orange, and that shows up in the sliced bread.
I usually have trouble with the bottom of the bread being too well cooked. This time I put it on two baking sheets, and that made for perfect browning all around. I will use that technique again. I've also found that the bread bakes in my oven in 55 minutes not an hour.
If you have pie left, Aaron, then your older son did not stay long enough to help finish them off! 🙂
On Friday, I baked my Lime-Pecan Biscotti, so that my husband will have a cookie that he can eat.
I also baked the Spiced Pumpkin Bread recipe from Stanley Ginsberg's Rye Baker blog. I used 500g of the Fairy Tale pumpkin that I froze last year. As I did last time, I used the bread machine to do the kneading and let it rise in a bread bucket. It is always sticky, but this time I added only one extra tablespoon of whole wheat flour. I probably could have gotten the shaping tighter, but it is a respectable loaf, although I had a bit of a blow out at one end. I am looking forward to slicing it at lunch tomorrow, as it is one of my favorite breads.
I played around on Friday with a recipe for "Chicken, Broccoli, and Quinoa Bake," by Ellie Krieger in the cooking section of The Washington Post. Instead of boneless, skinned chicken thighs that needed cooking, I used the rest of the Thanksgiving turkey. I also moved it to a 13x9 baking dish. I was worried that the turkey on top would be dry, so I added a little extra broth. I used 2 tsp. dehydrated onion. I also did not use the garlic, as I could not figure out how it would even work with these ingredients, and I also omitted the lemon zest, since I am saving my lemons for other uses. I did not have a half cup of whole milk, but I had ¼ cup leftover evaporated milk and added water to it. My husband really liked it. I find it a bit blah. If I make it again using leftover turkey or chicken, I might just mix it in with the quinoa, with ¼ cup mor broth. The leftovers will probably make 1 1/2 more meals.
On Thursday, I baked for the first time this week. I wanted some Christmas spirit, so I baked the King Arthur Spiced Rye Ginger Cookies, with two changes. I cut the salt in half and added 1 Tbs. Bob's Red Mill milk powder. To make them festive, I rolled them in an equal mixture of coarse red, green, and white sugar. The spice mixture does not agree with my husband, so I told him that I will bake another kind of cookie tomorrow.
By the way, Navlys: this recipe does not call for baking powder, just 1 tsp. baking soda. I suspect that you are correct about less baking powder for more crispiness.
For dinner on Wednesday, I used leftover turkey, which I added to sauteed mushrooms and red bell pepper, before adding a bit of broth, 1 tsp. rehydrated onion, then the rest of the gravy from Thanksgiving. I boiled some mushroom noodles (German ones that I bought at our last T.J. Maxx visit) and added fresh broccoli florets for the last 2 minutes of cooking. Once drained, I added it to the gravy mixture and tossed. I had some grated Parmesan on mine. We have enough for another meal tomorrow.
Joan--Your pie sounds like a gourmet Reese's Peanut Butter Cup!
We had more leftover turkey for dinner on Tuesday, along with roasted sweet potato chunks and microwaved frozen combo of broccoli, cauliflower, and carrots. A member of the contractor crew fixed my utility cabinet today. (The back was pulling away from the sides.) I am now re-arranging the contents of that cabinet to see if I can organize it more effectively.
Monday's dinner was leftover turkey, roasted honey-nut squash (the last from our garden), and microwaved frozen green beans from our garden.
I also made yogurt.
Although I still have some containers of pumpkin in the freezer from last year, I decided on Sunday that I needed to start processing the pumpkins I bought in October at the farmers' market. Today, I roasted, pureed, and packed into containers a large peanut pumpkin.
I could spend the time on the pumpkin because we have Thanksgiving leftovers (except for dressing). I even had time to put my feet up and finish a book while roasting the two halves of the pumpkin consecutively. (It was too large to fit in a single roasting pan.
It is always nice to have an "emergency dessert" in the freezer, Chocolmouse!
I baked pumpkin snacking cake on Saturday evening. Earlier, I made dough for my Whole Wheat Sourdough Cheese Crackers. With guests this week, the last batch disappeared faster than usual.
The rest of our pumpkin pie was finished at lunch today.
We had two small boneless pork chops left over from dinner earlier in the week, so for Saturday's dinner I made a small stir-fry with the pork and the soba noodles, deglazing liquid, carrots, celery, green onion, red bell pepper (ripened off the vine on the porch), and broccoli from the farmers' market
