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I agree with Mike that the U.S. is not going to see the flour scarcity that we saw during the pandemic. It is more complicated in the rest of the world. Ukraine sells its corn and wheat to Africa and the Middle East, so the people of those countries will be most directly affected by shortages and food insecurity. China is allowing Russia to sell its wheat to their country rather than restricting it.
If we learned anything from the pandemic it is that, in our world economy, shortages or crop failures create a ripple effect. War does as well.
February 24, 2022 at 5:56 pm in reply to: What are you Cooking the Week of February 20, 2022? #33237I made yogurt on Thursday.
For dinner, I roasted sweet potato chunks to go with leftover pork from last night. We also had microwaved frozen peas.
I made dough for Whole Wheat Sourdough Cheese Crackers on Thursday. I will bake them next week after the dough rests in the refrigerator.
February 23, 2022 at 6:22 pm in reply to: What are you Cooking the Week of February 20, 2022? #33223For dinner on Wednesday, my husband skillet-cooked boneless pork ribs, which we had with leftover red potatoes from a few days ago and microwaved fresh broccoli.
I baked Cranberry Scones on Monday evening to use up some frozen cranberries. I used half Irish-Style flour and half King Arthur AP. I replaced 8 Tbs. butter with 1/3 cup canola oil and increased the kefir I used in place of buttermilk from 2/3 to 3/4cup. I baked them in my Nordic Ware scone pan after coating it with the Grease, which made for an easy release. I also sprinkled them with the white sparkling sugar from King Arthur before baking.
February 21, 2022 at 4:56 pm in reply to: What are you Cooking the Week of February 20, 2022? #33213Dinner on Monday was Salmon with Couscous and Penzey's Greek Seasoning, along with microwaved frozen mixed vegetables. We had pumpkin bread from the freezer for dessert.
Italian Cook--another benefit of using oil rather than butter is that the cake will not dry out as fast. Indeed, it is usually better the day after it was baked.
On Sunday, I baked my version of the Lemon Ricotta cookies from the Olive Tomato website. I always use half white whole wheat flour and part-skim ricotta cheese, as well as a large rather than a medium egg.
I also made Sourdough Pan pizza for Sunday dinner with sauce made from a can of Muir fire-roasted tomatoes, Canadian bacon, part-skim mozzarella, mushrooms, green onions, black olives (on my half), and grated Parmesan. Usually, I include chopped red bell pepper, but I used the last one in last week's stir-fry.
February 20, 2022 at 7:48 am in reply to: What are you Cooking the Week of February 13, 2022? #33201Your dinner sounds delicious, CWCdesign. We are months away from asparagus in northern Indiana.
February 19, 2022 at 2:39 pm in reply to: What are you Cooking the Week of February 13, 2022? #33195On Saturday, I cooked a package of black beans that I had soaked overnight. I used three pounds of them to make my Pumpkin and Black Bean Soup for lunch today and into next week. Instead of pumpkin, I roasted a kobacha squash and used it instead of pumpkin. I think that pumpkin gives it a slightly sweeter flavor, but the soup is still delicious, especially on a day when the temperature has not risen above the high teens.
I froze a scant pound of cooked black beans to use later.
February 18, 2022 at 9:07 pm in reply to: What are you Cooking the Week of February 13, 2022? #33192I agree with you, Joan--no wasting food!
We had leftover pork tenderloin. I made some more of the boiled/steamed little red potatoes and again tossed them in olive oil with some salt. We also had microwaved frozen vegetables. We had potatoes left over from this meal, so they will return as part of a future meal.
I also made yogurt today.
February 17, 2022 at 6:01 pm in reply to: What are you Cooking the Week of February 13, 2022? #33178Dinner on Thursday was stir-fry made with the rest of the turkey. As usual, I used soba noodles with carrots, celery, green onion, red bell pepper, mushrooms, and broccoli. I used some Penzey's chicken base (free sample a while back) mixed with 1/4 cup boiling water, since I did not have any deglazing liquid to add, and it worked out well.
KABC is currently selling some smaller handled lames which require the blade to be bent. Supposedly those work better for making swirling patterns. I usually do a tic-tac-toe setup for round loaves.
We are in the midst of another Winter Weather Warning on this Thursday. It began with rain, which created ice onto which snow has now been falling. We may get major snowfalls. (Predictions are all over the place.) With that indeterminate forecast, I retrieved the rest of our Winesap apples from the garage yesterday, and I baked an apple pie with streusel topping. I joked to my husband that if we do have a power failure, we can survive on apple pie!
February 17, 2022 at 11:16 am in reply to: What are you Baking the Week of February 13, 2022? #33173I have the walnut lame from KAF also, Italian Cook. It is good for straight slashes. I have had the same experience as you, depending on whether the dough is delicate or sturdy, and it may be my own trepidation. I have found that with a delicate dough, it helps to slash about 10 minutes before you will bake it, as that gives it a bit of recovery time.
I'm glad you had a lovely outcome with your Cuban bread!
Italian Cook: I buy low-fat mozzarella balls, cut them into 4 oz. sections, then wrap and freeze the section s I'm not using. For a half-sheet pan pizza, I cut a 4 oz. chunk into small, diced pieces, then sprinkle it over the pizza after I have spread on the sauce and placed the Canadian bacon on the sauce. I then add the other toppings (mushrooms, chopped red bell pepper, green onions, black olives on my side, then the whole pizza gets topped with grated Parmesan before going into a 450F oven for 15 minutes. The cheese melts well.
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