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I cooked a small pot of black beans on Thursday. I used 2 cups dry beans that I had soaked overnight. They needed an hour and a half to cook. I then used them to make Black Bean and Pumpkin Soup. I have plenty for lunches for the rest of the week.
I used up the rest of my ground cumin in the soup, as well as the last of my sherry, so I will need to replace both of those ingredients. I do not use them very often, but they are vital for a few of my favorite recipes. I have looked at Walmart for the sherry but did not find it there, so I may need to brave the local liquor store.
Aaron--a sourdough pizza in a half-sheet pan has a medium thick crust. There is no way that the two of us could consume the whole pizza at one meal. We usually eat half, then eat the other half for another meal. We do not have your restaurant clientele! 🙂
My husband is getting a nice crop of lettuce and some spinach from his gardening box and pot on the enclosed porch. He appears to have learned how to use the grow lights effectively.
We had leftover pizza and coleslaw.
I roasted and processed a Long Island Cheese Pumpkin today. Details are in the Pumpkin and Squash thread in the cooking section.
The Long Island Cheese Pumpkin halves roasted in an hour and 45 minutes. A fair amount of water was released in the process. After I scooped out the pumpkin from the rind, I put it in a colander over a bowl and drained off more water. I was pleased with the yield of pumpkin puree. I had enough to set aside 16 oz. for a black bean and pumpkin soup, two containers of 500g to use in baking Ginsberg's Spiced Rye Bread recipe again, another 16 oz. container that I can use when I bake my recipe for two sandwich loaves of pumpkin rye bread, and 12.6 oz. that I will freeze to use for as yet undetermined use in the future.
I do not think that I would use this puree in a pie, as it has what I would describe as a more savory aroma. It should work well in breads and soup.
It's February 8, 2023, and I am finally roasting the Long Island Cheese Pumpkin that I mentioned on October 2, 2022, when I began this post. It kept well at cool temperatures in our Annex/Guest Apartment. It was easier to cut in half lengthwise than many of the pumpkins I have done. The stringy seeds have been put out for the birds. I am not sure how long it will take these large pumpkin halves to roast. I'm assuming about two hours, but I will check before then. I've not used this variety before. I will add another post at the end of the process and will also post on how I use it.
By the way, I still have four pie pumpkins to process. I was slowed down by lack of freezer space.
We had leftover Butternut Squash, Farro, and Kale soup for dinner here, along with freshly baked Whole Wheat Sourdough Cheese Crackers.
On Tuesday, I baked a double recipe of the Oatmeal Cookies without Butter from "Jenny Can Cook." As usual, I added 2 Tbs. Bob's Red Mill milk powder and flax meal.
I also baked my Whole Wheat Sourdough Cheese Crackers from dough I made last week.
I made maple granola on Monday since we were almost out of it.
I made sourdough pan pizza for dinner. I experimented with the crust by adding another ounce of water and replacing the additional King Arthur AP flour with barley flour. It made a slightly softer crust, which my husband liked, and we both liked the flavor, so I will do it again. I measure it by weight these days, but that is 1 cup of my milk-based sourdough starter, 1/2 cup barley flour, 1 cup semolina, 1/2 cup durum flour, and 1/2 cup dark rye flour. I add 1 Tbs. special dried milk and 1/2 tsp. salt. I use 5 oz. water and 1 Tbs. olive oil.
For Sunday dinner, we enjoyed more of the Butternut Squash, Farro, and Kale soup that I made yesterday. We all need some easy days!
On Sunday, I baked Jam Oatmeal Bars, my slight adaptation of the Apricot Oatmeal Bars recipe on this website.
I also baked the German Spiced Rye Bread from Ginsberg's blog. It is a great favorite, so I am looking forward to slicing it tomorow!
For dinner on Saturday, and in the coming week, I made butternut Squash, Farro, and Kale Soup. I got this recipe from an email from Tasting Table, which I do not think exists on the internet anymore. They shared it from Food, Health, and Happiness, a cookbook from Oprah Winfrey (or probably, her chef). I follow the basics but omit the onion and tomatoes in deference to my husband. I also change it around by adding browned ground turkey. I omitted the garlic this time as well. I had no celery but used an orange bell pepper. I add 2 tsp. cider vinegar at the end to balance the kale.
I also made yogurt on Saturday.
It is warming up here and probably got to 40F today, although the water dripping at the doorway is freezing on the pavement.
For Friday's dinner, I roasted my last two honey nut squashes from the farmers' market, and we had them with the last of the turkey, vegetables, and noodles, and some microwaved fresh broccoli.
I made buttermilk coleslaw on Thursday, which we had for dinner with the Oven Crispy Fish and Chips.
I baked Pumpkin Snacking Cake on Thursday. I used snowflake decorations sprinkled over the top.
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