Forum Replies Created
-
AuthorPosts
-
I made yogurt on Sunday.
Sunday dinner was Salmon and Couscous with Penzey's Greek Seasoning. We also had microwaved fresh broccoli.
For dinner on Saturday night, I made pea soup. I always put carrots in mine, as well as ham pieces from the freezer. We have enough for at least two more meals. It was a great dinner for this cold, rainy day.
I baked the Gourmet Soda Crackers this morning. They are now cooling on the pan in the oven.
You and your family might enjoy that recipe, Aaron. It does require the King Arthur Italian-Style flour. I leave my crackers plain, but KABC suggests sprinkling seeds or some topping on them. I replace the butter with 3 Tbs. avocado oil (includes the oil the recipe already uses). I also find that rolling it out on Silpat the first time, folding it, then moving the dough to the parchment to roll out for baking is faster and easier. I cut it on the parchment and do not separate; the crackers separate in the oven. The oven rest is the biggest issue, as it means you cannot use the oven for other uses--and you need to make sure no one turns it on accidentally.
I have to be stern with my husband about scarfing these indiscriminately, as they are white flour crackers, so the nutritional profile is low. Their attraction for me is that they are great with healthy dips, such as hummus or guacamole (neither of which he eats), and they go well with the pea soup I will be making tonight.
I also recommend the multi-grain crackers in the King Arthur Whole Grain Baking Book, which I make with an oil substitution and a Tbs. of added milk powder. These are non-yeasted, so they come together and bake fast. You do need cooked steel-cut oats that have cooled to room temperature. I cook 2 Tbs., and that works perfectly. I usually need additional water to bring the dough together. This recipe could easily be doubled.
When sucrose is toast....
On Friday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake it next week.
I also made dough for my version of the King Arthur Gourmet Soda Crackers. It rests in the refrigerator, and I will bake those tomorrow morning. I like the recipe, but after the crackers are done, they have to be left in the turned-off oven overnight to crisp. I will bake them in the morning tomorrow, so that they can rest in the oven and be ready to accompany dinner. That means I will not have the oven to use tomorrow, so I have planned dinner around it.
I roasted an Autumn Frost squash on Friday morning and made it into a curried soup after pureeing in in the food processor. I added a cup of turkey broth from the freezer, Penzey's Now Curry, and about 1/3 cup of Greek yogurt that I wanted to finish. I have leftovers for two more lunches.
We had the last of the turkey meatloaf tonight, along with quinoa salad.
On Wednesday, I baked the Favorite Fudge Birthday Cake (with my changes) from the King Arthur website. However, I halved the recipe and made it in the 6-inch cake pans. I also halved the amount of filling and the glaze. It is a cute little cake. As there will only be two of us to eat it, a smaller cake is best
Italian Cook--1/3 cup oil is the usual substitute for 1/2 cup butter. However, you might use 1/4 cup oil and add buttermilk or milk to make it up to 1/3 cup. That is my current approach to oil replacement in cakes and quick breads. It gives it a little more "water" content.
For a tender cake or quick bread, I suggest first combining the oil mixture with the sugar, then whisking in the eggs, then any other wet ingredient, including bananas. Add the combined other dry ingredients to the wet mixture and mix lightly by hand. (I use a cake whisk, but a spatula will work.) Using a hand mixer at this point with an oil-based cake will make for tough cupcakes or cake
For dinner on Wednesday, I tried a new recipe that I found at the Quaker Oats site: "Garden-Style Turkey Meatloaf with Oats."
https://www.quakeroats.com/cooking-and-recipes/garden-style-turkey-meatloaf-with-oats
My only changes were to delete the onion and replace the Italian seasoning with Penzey's Mural of Flavor, so that it works for my husband. Instead of using a loaf pan, I patted it into a flat 9x7-inch Emile Henry baking dish. We like the recipe a lot, and it is good to have an alternative to my zucchini meat loaf when zucchini is not in season.
As a side dish, I made the Ensalada de Quinoa from the Penzey's website, replacing the red onion with green onion. We have enough for another two nights
On Tuesday, I made Maple Granola, which I have not made in a very long time. I had been able to find a 2-qt. jug of dark maple syrup last November, but I had not opened it because I needed canning lids. I finally found those a couple of months ago. I then decided to wait until our contractor finished remodeling our Annex. Today, I decided what the heck and just did it. (Supposedly the contractor and crew will be here tomorrow and will work on finishing the interior.) I have enough maple syrup now to make granola six times, which at the rate my husband consumes it will not be that long, and then I will need to order from Scruggs Sugar House!
Those sound delicious, Chocomouse. Is this the recipe?
https://www.lodgecastiron.com/recipe/maple-pecan-sticky-buns#
That's great, Len!
On Monday, I baked Blackberry Oatmeal bars, using the recipe at Nebraska Kitchen for Apricot Oatmeal Bars. It is always delightful to have a taste of summer when still in the grip of winter. This is seedless blackberry jam that I made from our bushes.
I also baked the Maple Buttermilk Bread that Chocomouse and I enjoy so much. I have found that using 4 cups of whole wheat flour and 1 1/2 cups bread flour is just right. I also add 2 Tbs. of flax meal, halve the salt and reduce the yeast to 1 3/4 tsp. Instead of 3 Tbs. butter, I used 2 Tbs. avocado oil. I baked it as two 8x4 loaves, which works better for us. The bread always has lovely oven spring.
We had leftover beef stew and rolls.
I also made yogurt today.
Some humor for Pi day:
In this one, you need to look at the card in the background in the third panel. The artist has signed her name on a card in the background and dated it with the symbol for Pi:
https://www.gocomics.com/breaking-cat-news/2022/03/14
Great looking pie, Mike!
Skeptic: Your pie sounds delicious. My apple pies seem to solidify better if they get an overnight rest. I try to bake them right after dinner, and then we start slicing at noon the next day. I, too, can no longer do the "stay up until 2 a.m." for baking or anything else without paying a steep price the next day.
I did not bake a pie because I will be baking my husband a small birthday cake later this week. However, a cherry pie may be in the future for next week.
-
AuthorPosts
