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Sounds like a great grilling season is ahead, Mike!
For dinner on Tuesday, I made the turkey, spinach loaf, using two pounds of ground turkey. (I usually use a 20 oz. package, but I had two one-pound packages. I doubled the egg to two but reduced the doubled milk to ½ cup. We will get either one or two more meals out of it. To go with the meatloaf, I sauteed a pound of sliced mushrooms in a bit of avocado oil, then added the defatted drippings from the chicken I roasted last week, and the broth I made from the giblets, along with sliced carrots, and the rest of the fresh broccoli. I tossed it with linguini.
Most desserts are better with a little cinnamon and/or chocolate! 🙂
I made Cornmeal-Pumpernickel Waffles for a special Father's Day breakfast this morning.
On Saturday, I made dough for my Whole Wheat Sourdough Cheese Crackers.
I also baked a cherry pie, using three jars of Morello cherries. The filling recipe is in Cookâs Baking Illustrated. I use my oil crust, and I make a crumb topping, as I do for my blueberry pie. I forgot to use the convection setting, so it took longer for the pie to bake. The pie is a fathers' day gift for my husband.
Saturday night's dinner was Salmon and Couscous with Penzey's Greek seasoning. We also had microwaved frozen peas and carrots.
I also made yogurt today. I am trying it with one of my previous jars of yogurt as the starter, as I will not be able to get Stonyfield yogurt until we make our big shopping run this next week.
Cass called today and asked me to thank Aaron, Joan, Mike, Chocomouse, Riverside Len, and CWCdesign for the birthday wishes.
Rottiedogs--he says that he will call you soon to thank you and to hear your beautiful voice.
Cass has moved again, so Rottiedogs, email me if you need his new address. He also does not have the old email, and I can give you that as well.
Joan--When Cass called me today, he had read here that your sister passed away, and he asked me to extend his sympathy. He knows you miss her a lot.
Kimbob--Cass just called me about the failed recipe that you posted above. He agrees that it is a poor recipe that you may just want to throw away. However, he also gave me the following information to pass on to you and the others at Nebraska Kitchen as to why it failed.
1. It is a high ratio recipe. The weight of the sugar and honey exceed the weight of the flour. Reducing the sugar and the honey to below the weight of the flour would help.
2. The recipe needs an emulsifier. Cass says is short one egg. and adding it will help with the gumminess. He says that professional kitchens buy giant pails of emulsifier. We home cooks do not do that.
3. It needs 1/2 tsp. baking soda. (That is baking soda, not baking powder, because of the acidity from the tea.)
All that being said, Cass considers it a terrible recipe and would not blame you for just throwing it away.
Chocomouse: Congratulations to your granddaughter and her husband on their wedding today!
I baked Olive Oil Greek Yogurt brownies on Thursday, using my countertop oven.
On Thursday, I made the Ensalada de Quinoa recipe from Penzeys, with my changes. I did not have a lime, so I substituted lemon juice.
To go with the salad, I roasted a chicken. Given the heat, I would not have chosen to have the big oven on this afternoon, but the chicken was now thawed and needed to be done.
I have a mystery for the experienced gardeners. Last year, we bought a set of grow lights from Gardener's Supply. The idea was to grow spinach and lettuce inside over the winter. Neither did well, and my husband assumed it was a soil issue, so he tried again. Results were still not good, even after he adjusted the height above the plants.
This spring he put tomato plants he had started under the grow lights. They did not grow, just sat there. He finally moved them outside. It took a couple of weeks, but they finally seem to have started growing.
He is now using the grow lights for his little trees, and they are thriving with the grow lights. That is good, since it would otherwise have been a waste of money. For some reason, the vegetable plants do not thrive under the kind of light they produce.
My husband recently put up two long shelves in the kitchen. I use the lower one to hold jars with beans, pasta, and grains. It is both decorative and practical, as it allows me to track what I have on hand. For Tuesday's dinner, I decided to use up the last of some large Bob's Red Mill Lima beans that were on the shelf. I had soaked them overnight, then cooked them today. While they cooked, I made brown rice in the rice cooker. In another pot, I sauteed some sliced celery in avocado oil, before adding some pork deglazing liquid that I had frozen. I had found some lovely salad turnips at the farmers' market last Saturday, and I added the tops to steam in the liquid. Meanwhile, I added the last of some ham I had frozen to the cooked lima beans, along with 1 Tbs. dehydrated onion. I added the bean mixture to the larger pot, along with freshly ground black pepper. I tasted it, then added about 2 tsp. cider vinegar. I mixed in the rice, and dinner was done. Both my husband and stepson complimented me, and I also found it delicious.
Aaron--I didn't toast the almonds, which might be why they, too, have mostly disappeared into the bread. I used those cut almonds. Next time, I think that I will use whole almonds I cut up myself. Toasting might help keep their flavor. The bread has a lovely brownish-red interior, no doubt due to soaking the cherries and using the liquid.
I was looking through some "to try" recipes last week and found Mrs. Cindy's "White Chocolate Cherry Almond Bread." On Monday, I baked it. I made some changes--most of them intentional. I used regular almonds, as I do not have Macona almonds. I used 1 1/2 cups white whole wheat flour to replace that much bread flour. I reduced the salt to 3/4 tsp. I replaced the 2 Tbs. butter with avocado oil. I used special gold yeast, which I thought would work better with a sweet dough and reduced it to 2 tsp. I have some white chocolate chunks, rather than chips, so I used 60 grams (a little over 1/3 cup). I meant to use 2 Tbs. potato flour instead of the 1/4 cup potato flakes; unfortunately, I forgot and put in 1/4 cup potato flour. I replaced a cup of water with buttermilk. However, when I started the machine, I realized that I had added 1/2 cup water rather than 1/4 cup. That meant a frantic effort to add more flour as the machine was running. I added another1/4 cup bread flour and 1/4 cup regular whole wheat flour. (In my desperation, I forgot that I was using white whole wheat.)
After the first rise, the dough was slack, so I kneaded just a bit more flour into it, then pre-shaped, let rest 5 minutes, then pre-shaped again, and panned it into an 8-inch round, 2-inch-deep cake pan. I let it rise for 50 minutes, then baked at 375F. It was not done after 30 minutes and needed an additional 6 minutes. It did have great oven spring.
We had some of the bread as dessert tonight. It is soft and sweet. The cherries did not stay in large pieces, and most of the white chocolate melted into the bread, although occasionally there is a little nugget. The crust got very dark, but it does not taste burned. It is a good bread to have with tea, or even for breakfast. I plan to bake it again, at some point with the correct amount of liquid.
I believe that the recipe is here at Nebraska Kitchen.
The weather in our area has been great this year for strawberries, after two years when there were none or just a few. We ate our way through two quarts last week. At $6 a quart, they are not inexpensive, but the flavor is so wonderful that I consider it a worthy indulgence. (I refuse to buy commercial strawberries in the grocery anymore, although if desperate, I will buy frozen ones.) I bought two more quarts last Saturday. With the weather turning hot this week, I may not get any more. On Monday afternoon, I made strawberry jam and canned it. I got four 1-cup jars and one half-cup jar. These will be welcomed in the winter.
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