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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.
Thanks, Navlys. The alterations do not always work on the first try, but I can usually nail it by the second.
I'm thinking about making another batch of the apple filling and freezing it for future sweet rolls when apples are no longer available.
I had some apples that needed to be used, a combination of the Spy Gold and Rubinette, a variety that the farmers market vendors say they would give to their church to use in its apple dumplings. I bought these as seconds, so there were some bad places to cut out. I decided on Tuesday to see if I could make a lower saturated fat version of the Butterscotch Apple Sweet Rolls that were featured in Sift (Fall 2015), p. 40, and which I think is on the KABC website.
In the rolls, I replaced the sour cream with fat-free Fage Greek yogurt and the butter with 2 Tbs. avocado oil. I used half whole wheat flour and added 2 Tbs. flax meal and 2 Tbs. special dry milk. I needed to add 2 Tbs. more water as the dough kneaded in the bread machine. I used special Gold yeast.
For the filling, I used 1 Tbs. butter and 2 Tbs. avocado oil, and I used regular Clear Jel. I probably put in too much apple. I had cut out bad places and thought I might need more, so I added another small one. It was hard to roll up the dough and cut the sweet rolls because there was so much filling. While the dough seemed a bit dry, I think that worked well with the filling. I used my own glaze recipe from my usual sweet rolls, which is about a third less than what the Sift recipe specifies.
We had had a busy day, since we did the big shopping trip today, and I got a late start on this baking project. I made the filling for the sweet rolls before dinner, then made the dough and baked them afterwards, so by the time they were glazed, it was after 10 p.m. Although it was late, we decided that a late-night treat was in order. I cannot remember the last time we have done that. These rolls are so good.
We had the rest of the turkey, spinach, and mushroom lasagna for dinner on Tuesday, along with roasted honey nut squash and microwaved fresh broccoli.
Chocomouse--that was the warm air we had here yesterday. Today we had a high of 69, then it began to drop, and we got a good rain, which is much needed.
In north-central Indiana, we have gone back to highs in the mid to upper 70s after the cold weather of last week. That is much harder on the plants than just some cold weather.
I'm reporting back on my orders from Vitacost and Joseph's Grainery. I placed both orders on Thursday, October 20.
Most of the Vitacost order arrived on Saturday, October 22. The remaining items arrived today, Monday, October 24. That is speedy shipping, and it was free because I bought over a certain amount. All items are in excellent condition, and the expiration dates are as far in the future as when I bought from BRM. I will definitely order from Vitacost again.
The Joseph's Grainery order for 8 lbs. of barley flour also arrived on Monday, so that again is free, speedy shipping, and it too arrived in excellent condition.
The bag states that the barley flour is stoneground, so I am very pleased. Once I start using it, I will post again about what I think of it.
Stay safe, Mike and Diane.
I made yogurt on Sunday. Because I am using one of the jars I made as the starter for the yogurt, I am making it every five days instead of every six. Once we do our big shopping run to the town northeast of us, I should have more Stonyfield full-fat yogurt to use as starter and can go back to the six-day schedule until I run out.
I made Turkey, Mushroom, and Spinach Lasagna for Sunday's dinner. I riffed off of a recipe for Turkey Sausage and Spinach Lasagna, which is at My Recipes. I use ground turkey instead of the turkey sausage and frozen rather than fresh spinach. I added 8 oz. sliced mushrooms. I use rehydrated onion and delete the garlic and bay leaf. For spices, I use 1 tsp. poultry seasoning and ¼ tsp. sweet curry. I used 15 oz. of low-fat ricotta, since by the time I used 1 ½ cups, I would have been left with ¼ cup and no use for it. I thickened the sauce with whole wheat flour and a bit of flax meal. I used olive oil rather than canola oil. I found that the recipe works best in a 9x9-inch deep ceramic dish. This was my second try with this recipe, and I am ready to type it up for my notebook collection.
We also had leftover coleslaw and more roasted honey nut squash.
I started the morning with baking. The pears that a vendor had at the farmers market for the past month have been sweet and delicious. Over a week ago, I bought a different kind that does not soften as much but was ready, so on Sunday I used one to bake Pear Cardamom Oatmeal Muffins, a recipe from Marisa Moore's website. My changes were to replace white whole wheat flour with whole wheat flour, reduce the cardamom to ½ tsp. (I pulverize the seeds before I use it, which makes the taste stronger than the pre-ground spice), reduce the salt by half, and the brown sugar from 1//2 to 1/3 cup. I delete the vanilla and add 1/3 cup chopped walnuts. I baked them as six large muffins, so they needed 17 minutes. I will freeze about half of the muffins.
On Saturday I made dough for Whole Wheat Sourdough Cheese Crackers, which I will bake next week.
We finished the beef stew and had more of the Whole Wheat Oatmeal Rolls with it.
I definitely feel better today. For some reason, even with the flu shot, I have a somewhat stronger reaction than my husband or others I know. However, it beats the alternative, and I would do it again.
I had a strong response to yesterday's Covid vaccination. It was not as strong as the second one in March 2020, but it sent me to bed early, and I felt terrible when I awoke on Friday morning, mostly from a stuffy head. I felt well enough near lunchtime to make one of my throw-together soups. I sauteed onion, carrots, celery, and garlic in olive oil, before adding a can of diced tomatoes with Hatch chilies, 3 ½ cups turkey broth and 15 oz. black beans (last two from the freezer). I added some chili powder, a dash of cumin, and ½ tsp. Penzey's Salsa & Pico. After it had cooked briefly, I added cut-up turnip greens that I needed to use. The spices, relatively mild for most people, help clear out my head.
Dinner on Friday was the Crispy Oven Baked Fish and Chips with Dill Tartar sauce again, along with more of the coleslaw. That is an easy dinner, especially since the Tartar sauce and coleslaw are already made.
I agree with Mike. How the flour is ground is important. I think that is why I prefer the BRM whole wheat flour to the KABC whole wheat flour.
I may write to the Jospeh's Grainery people and find out how their barley flour is processed.
They are quick on orders: mine shipped yesterday, the same day I place it.
I am also trying Vitacost, where I ordered yesterday. (Free shipping over $49, and 20% first time coupon discount.) Their BRM items were close to the price that BRM was charging before they got out of the shipping business. I'll report here on my experience with that company as well.
I know the points do expire. I had a message to that effect and put in an order to use 200 of them.
I had a message about renewing the KABC membership, which is usually automatic, and another that says members will receive double points if they place two $60 orders within a certain time frame, which I think is a month. The problem is that KABC carries less and less of what I need at reasonable prices. I can get better deals on BRM whole wheat flour and artisan bread flour, which I prefer. The only flours I buy from KABC are white whole wheat, pumpernickel, and medium rye. I pay less for King Arthur AP in the store than online.
I still need their special dry milk and cheese powder. Occasionally, I need the espresso powder.
I wish that they would offer some additional baking pans and tools, such as 10x10 USA pans or 11x11 ones.
I will go back and see what the emails I received from KABC say.
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