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September 1, 2022 at 7:57 am in reply to: When You Can’t Fit a Dough Sheeter into Your Kitchen.… #36243
I want this dough sheeter! I could turn out crackers faster and finally tackle pasta!
I mentioned it to my husband who blanched at the price. Sigh.
Must bake cinnamon rolls soon....
I envy your finding beets, Joan. I was able to get a bunch of golden beets a few weeks ago. The farmers' market vendor told me that for some reason, the rest of the beets are not doing well, and she doubts she will have any more for the market.
I am impressed with Navlys' and Chocomouse's dinners!
I recently treated myself to freezer containers from Lehman's. I like their products, but shipping is expensive, so I wait to order until I have a list. The freezer containers were half price if you bought three or more, and I did. On Wednesday, I blanched some green beans and filled a 1-quart and a 1 1/2-pint container for freezing. I used a 1-pint container to freeze about 1 1/2 cups of grated zucchini that I can use for my zucchini loaf in the winter. As the containers stack nicely, unlike the various yogurt and butter containers I have been using (and will still use for some items), I'm hoping to avoid the scenario where my husband goes into the freezer, items spill out, and containers or lids crack.
Dinner on Wednesday was the Turkey-Zucchini Loaf with Peach-Dijon Mustard glaze. I added a red bell pepper from our garden. We had it with leftover bulgur stir-fry and more microwaved green beans. These beans are the fatter ones that I rejected for freezing.
Thanks, Aaron. I looked at the Vitacost website, and their BRM selection is impressive and reasonably priced. I may give them a try, especially since there is a coupon. The prices seem better than what I have found at Walmart.com
I checked out BRM at our semi-local Kroger. The 5 lb. bags of whole wheat flour were priced ok at $4.99 each (what GM whole wheat flour was selling for at Walmart), but the other products were priced high, probably because they sell lower volume.
We had leftover chicken thighs and coleslaw on Monday, along with a bulgur stir-fry I made with frozen broth, red and purple bell pepper, green onion, zucchini and yellow crookneck squash, and mushrooms.
Sunday Dinner: I am roasting chicken thighs, which we will have with the last of the sweet corn and fresh green beans from our garden.
I made wholegrain cornmeal pancakes for breakfast this morning. I do a half recipe of one that Bob's Red Mill once had on a bag of coarse ground cornmeal, which makes enough for the two of us. I replace the AP flour with white whole wheat. I'm not sure that BRM produces the coarse grind cornmeal anymore, but I still have a supply in the freezer.
We are getting tomatoes but not at the rate that Len, Mike, and Chocomouse are. I still hope to freeze some tomato sauce. Our green beans are producing abundantly, and I am planning to freeze more tomorrow. The honey nut squashes are looking good and numerous. One of the honey nut squash seeds has instead produced what look like butternut squash. One is turning yellow, and there are two more large ones. The bell peppers are doing well, and we have been harvesting them as they turn red.
Dinner on Saturday was Baked Crispy Oven Fish and Chips with Dill Tartar Sauce (recipe is here at Nebraska Kitchen), which we had with coleslaw. I have not made the fish and chips for a while because cod was not available in the stores. It now seems to be back, so perhaps it is seasonal.
Chocomouse--My husband, who loves to watch weather everywhere, told me today that my friend in Vermont was going to get some good rain.
We had an assortment of leftover pork, coleslaw, potato chunks, and sweet corn. I will need to do some fresh cooking tomorrow.
I made yogurt today, after having a difficult time finding 1% milk locally. I found it on our once every three- or four-weeks grocery run to the larger town northeast of here. I was pleased that that brand also is fortified to 300mg calcium per cup instead of 250mg.
On Friday, I baked Zucchini Cinnamon Chip Bars, which I adapted from King Arthur's Zucchini Chocolate Chip Pecan Bars. I use the white whole wheat option, and I add 2 Tbs. each of milk powder and flax meal. I cut the salt by a third and the brown sugar by a third. The recipe is designed to be made completely in the food processor, beginning with processing the zucchini, egg, and oil until smooth, then adding the flour mixture, then 60 g cinnamon chips and oats. I do not like the food processor clean-up, so I instead mixed the brown sugar and oil in a bowl, then added the egg. I cut the zucchini into small pieces and processed it in my smaller processor (size is about right for a cup of oats) in two batches. That did not liquify it, but it broke it down into a coarse mixture. I added it to the liquid ingredients, then stirred in the wet ones. I did not add nuts. I bake in a 13x9-inch glass dish for 27 minutes. The soft, cakey bars are excellent.
I also made dough for my whole wheat sourdough cheese crackers. It will rest in the refrigerator until next week.
The eggs from Aldi's are definitely smaller than large, which is probably why they have the best prices. I'm adding 2 tsp. water per egg to recipes.
I gave up soda long ago, especially in cans, since I have had reactions to the carbonation. I also looked at the amount of sugar and decided that there are so many other ways that I prefer to eat my sugar.
I still have the occasional root beer, but from a glass bottle.
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