Forum Replies Created
-
AuthorPosts
-
We will have leftover soup tonight.
I made the apple filling for the Butterscotch Apple Sweet Rolls on Wednesday and will freeze it for future use, probably for when one of the kids visits.
Joan--I've been experimenting with oil recipes for the past four years, in part to reduce my cholesterol. I am still eating a low-saturated fat diet, even though I have started taking a statin. Another benefit of oil recipes is not having to wait for the butter to soften. A third benefit is that oil (even avocado oil) it is less expensive than the amount of butter required.
The oatmeal raisin cookies without oil recipe at Jenny Can Cook is great. Just be sure to use quick oats and to flatten them slightly before baking.
I have posted some of my "oil instead of butter" recipes here at Nebraska kitchen. I have not posted the Maple Cookies without Butter recipe yet, but if people are interested, I will. The recipe Navlys mentions is the Maple Shortbread recipe, which I posted back when cholesterol was not a concern for me--and I still miss their deliciousness. I can only bake them if I have other people around who can eat most of them. The recipe without oil will never have the light, crumbly texture of shortbread, but it makes a cookie that lets me use my cookie stamps and highlights the maple flavor.
For cookies, I have been using avocado oil, which gives a richer taste. I also use half avocado oil and half canola oil in my pie crusts.
Her book is in my "to be read" stack. It's sad that she died at the young age of 49.
I'm so sorry that you are having to deal with your father's house issues, Skeptic. While the better water heaters only have a six-year warranty, that does not mean it will go kaput in six years, so focus on who you believe will do the best job.
How old is the oven? Is it "young" enough, or not complicated enough, that you might be able to get parts for it?
Joan--Cookies and cakes made with oil stay softer, while those made with butter begin to dry out.
I baked two loaves of my Pumpkin Rye Whole Wheat Bread on Tuesday, as the last of the bread was eaten at lunch. I greatly adapted this recipe from one by Jane Brody.
Happy Halloween, everyone!
I made soup for dinner on Monday, which is perfect for a rainy day. I used about 8 cups of the broth I made on Saturday, and 3 cups of potato water I had frozen this summer. I used olive oil, ground turkey, sliced celery, carrots, and mushrooms, some chopped garlic, 1 Tbs. rehydrated onion, 1 cup of brown lentils, half a cup of red lentils, and Halloween shaped pasta (pumpkins, bats, and spiders, oh my!). I seasoned with some rosemary, thyme, sage, and sweet curry.
My husband had leftover chicken, vegetable, rice stir-fry. I baked Roasted Beet, Greens, and Goat Cheese Flatbread for me., with the leftovers slated to be my lunches for part of the week.
I continued my baking on Sunday by baking my Maple Cookies without Butter recipe and using my Nordic Ware Halloween cookie stamps for pumpkin, cat, and spider designs. I next baked my Whole Wheat Sourdough Cheese crackers from dough I made last week. My final project was baking Roasted Beet, Greens, and Goat Cheese Flatbread, a recipe that I adapted from Ken Haedrich's The Harvest Baker.
I began the week by baking Pumpkin Oat Muffins for Sunday breakfast, a recipe that I adapted from a 2010 special issue, Taste of Home Fall Baking (p. 122). It has been a favorite. I use half whole wheat flour, add 3 Tbs. milk powder, make my own blend of cinnamon, nutmeg, ginger, and allspice rather than use pumpkin pie spice, halved the salt, reduced the brown sugar to 1/3 cup, and replaced the ¾ cup canned pumpkin with 1 cup homemade puree. I also changed how they are mixed, by combining the oats with the pumpkin and milk and allowing it to rest for about 10 minutes. I deleted the topping and sprinkled with a bit of Penzey's cinnamon sugar. I baked the dozen muffins in Halloween muffin papers.
More baking projects are planned for the day.
We had leftover chicken, rice, vegetable stir-fry.
On Saturday, I made yogurt. I also made turkey-chicken broth from the bones of a frozen turkey breast and chicken and from the chicken we had this week. That will restock my freezer and provide broth for soup next week.
On Friday, I made stir-fry using a mixture of brown and wild rice, leftover roast chicken, carrots, red bell pepper (from our garden), celery, green onion, sliced mushrooms, and the leftover gravy I made on Wednesday and additional drippings from the platter
I "baked' maple granola on Friday.
Aaron--If you go to the baking thread for November 14, 2021, or just put Portuguese bread into the Nebraska Kitchen search engine, there is a recipe that Italian Cook asked about and eventually baked. The discussion extends over several threads, as Cass called me and dictated some suggestions for me to post for Italian Cook. She baked it, and her husband particularly liked it.
She has a link to the recipe she used.
We had leftover roast chicken, microwaved fresh broccoli, and more roasted honey nut squash. The leftover chicken made for an easy dinner after we did a long hike in a state park today.
For dinner on Wednesday, I roasted a chicken in the main oven and sweet potato chunks in the countertop oven. We also had microwaved frozen peas. I made some gravy from deglazing the pan. I had to pour off a lot of fat.
-
AuthorPosts
