BakerAunt
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We were out of bread, so I baked two loaves of that great Semolina Rye Bread recipe that Len posted at Nebraska Kitchen. That's one loaf to begin eating tomorrow and one for the freezer.
On Saturday, I baked my Whole Wheat Sourdough Cheese Crackers from the dough I made on Monday.
I made a quick grocery stop today and found three packages of chicken thighs (two per package) that were $1 off each, which brings them down to the old price I recall paying before the pandemic. I bought all three and froze two. Thus, on Saturday evening, we are having roasted chicken thighs, which I started first, then after 20 minutes, I added next to it a pan of cut-up Honey-Nut squash from this year's crop that I had tossed in olive oil. We also had fresh broccoli from the farmers' market.
Yes, I did add garlic when making the sauce. Oregano, basil, etc. do not work for my husband's digestive system. I do use them in the special lunch dishes I make for myself. I also find that a bit of sugar helps.
The cherry tomato plant is now living on the enclosed porch, where the fruit is ripening slowly. We still have a few green peppers in the garden, since my husband protected that plant. He plans to harvest them before we get another freeze--probably this Saturday night to Sunday morning.
I baked my sourdough pan pizza, with the usual toppings for dinner on Friday. We had it with a small salad that featured cherry tomatoes from our plant. The sauce for the pizza was made with our tomatoes--the ones that look pretty and taste blah, although cooking improves them. I also used one of our red bell peppers.
We had the rest of the chicken for dinner, along with bulgur cooked in turkey broth and microwaved fresh broccoli. I also made yogurt on Thursday.
For lunch on Thursday, I tried something new. I like eating the salad turnips from the farmers' market raw. They are delicious. However, I never want to waste the turnip greens, which are high in vitamins and minerals such as calcium. I have usually put them into soups, but I recalled reading a recipe somewhere for "greens and beans." I thought it might be in the Washington Post's "Eat Voraciously," but the site does not appear to be searchable, and the recipe I found required more ingredients than I had on hand. However, the Google search also showed one for "Smoky Beans and Greens," from Food & Wine, which was more a general technique. This morning, I cooked the cup of dry white beans that I had soaked overnight. Using olive oil, I sauteed a shallot I wanted to use up with a small red bell pepper from our garden, added some minced garlic at the end for about 30 seconds. I added a bit more olive oil, then sauteed the cut-up turnip greens. I added the cooked beans with their liquid, about 2 Tbs. tomato paste, and about 1 ½ cups of turkey broth that I had thawed. I seasoned with ½ tsp. of Penzey's Smoked Spanish Paprika and a bit of fresh pepper and simmered for a few minutes. I had some, as recommended, in a shallow bowl, topped with Parmesan. I have enough for two more lunches. I will use this Beans and Greens recipe as my base recipe.
[Quick Note for people reading this post: skip the turnip greens if you take a blood thinner.]
That's a lot of cinnamon rolls, Mike. They should go well with all that chili you made!
We are having leftover roasted chicken thighs, a bit of leftover butternut squash and a freshly roasted Honey Nut squash, and microwaved frozen peas.
I roasted chicken thighs on Tuesday for dinner. I re-heated the leftover butternut squash at a higher temperature in the oven, and that improved its flavor. We also microwaved a packet of the green beans that I froze this summer. While the beans will never be as wonderful as when fresh, they are much better than the ones in the supermarket's frozen food section.
I'm looking at a recipe for "Apple Cider Oatmeal Bread," from King Arthur that specifies high-gluten flour. I do not have any. If we lived close together, we could swap out ingredients!
I may try that recipe with a mixture of the Bob's Red Mill Artisan Bread Flour (my go-to for bread flour) and some whole wheat flour. I have plenty of Winesaps now, as we went to our favorite orchard today. I bought a half bushel. We also got a half bushel of Ever Crisp, my husband's favorite eating apple, and a half bushel of Ida-Red Seconds. Most of the latter are slated for applesauce, although I might try some apple butter.
Chocomouse: Here's the link to P.J.'s blog discusssion:
https://www.kingarthurbaking.com/blog/2017/03/20/baking-with-almond-flour
I used to get pecan meal from King Arthur before they stopped selling it. I liked to use it in the Oatmeal Cinamon Chip scones that I made back when butter was not an issue. I also used it to make a crumb crust for pumpkin bars.
I was recently reading about almond flour. P.J. blogged about it. She explained how to use it in non-yeast and in yeast recipes. I'm thinking of trying to make a vegan sweet roll, since my husband's brother is vegan and was disappointed at the last family reunion that my sweet rolls were not. I've found a recipe, but like a lot of vegan recipes, it is not that nutritious, and if I'm going to experiment, I need it to fit my nutritional needs, as I will be eating the experiment in order to evaluate it. P.J. said that for yeast breads, add 1/3 cup almond flour per cup of regular flour. (Don't use instead.) I'm planning to try that, since the almond flour will add nutrition.
For Monday night dinner, I made Salmon and Couscous with Penzey's Greek Seasoning. We also had microwaved fresh broccoli. We have been getting spectacular broccoli from a vendor at the farmers' market. It will be hard to go back to the stuff from the store once no more is available.
On Monday, I made dough for Whole Wheat Sourdough Cheese Crackers. I will bake them at the end of the week.
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