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December 19, 2021 at 6:16 pm in reply to: What are you Cooking the Week of December 19, 2021? #32441I made panko-crusted chicken cutlets and roasted, diced sweet potatoes for dinner on Sunday. We also had leftover slaw. I followed CWCdesignâÂÂs hint and put the chicken in buttermilk before breading it with the panko. It does make for moisture chicken.
For Christmas dinner, I am thinking roast chicken. For Christmas Eve, I am thinking about ham sandwiches on some kind of rye bread--perhaps one that uses some pickle brine?
I agree about the Harvest Grains, Chocomouse. They are delicious in breads and rolls. I am also a fan of the malted wheat flakes.
December 18, 2021 at 6:16 pm in reply to: What are you Cooking the Week of December 12, 2021? #32433For Saturday night dinner, I made buttermilk coleslaw, using an organically grown cabbage I bought last month at the farmer's market, to go with the oven baked fish and chips with dill tartar sauce.
Chocomouse--the Cosco and the Sam's are as far away as the Gordon's Food Services. When I last bought a 2 lb. bag of yeast--in December 2019 at GFS, it was 50 cents less than the KABC price.
I envy people who live close to the discount stores.
I may have seen the article that Italian Cook saw. It mentioned the drought that affected the wheat crop in Australia. I think the article is from the Eat This, Not That people, and I have found that their accuracy is somewhat suspect. However, there was also drought in some areas of the U.S. this year, so there could well be shortages. I'm pretty well stocked for now.
December 17, 2021 at 12:28 pm in reply to: What are you Baking the Week of December 12, 2021? #32408Bob's Red Mill has a pretty good deal on shipping if you 1) don't order a 25 lb. bag, and 2) have an order that is $59 or more. Both of those give you free shipping. There is also a discount for items bought by the case. They are my source for most of my non-AP flour, as well as oats of all kinds and milk powder. They ship UPS and are quick.
I use KABC for white whole wheat, pumpernickel, and first clear flour. I've been a member of the Baker's Rewards since before we moved here in 2017. It does require a minimum order each time of $25 AFTER discounts. The rewards also help with product prices. The shipping is somewhat slow, so I factor that in and plan ahead. KABC also is my source for 2 lb. bags of yeast, since I am not close enough to the Gordon's Food Services.
Cathy has been baking again:
December 16, 2021 at 10:06 pm in reply to: What are you Cooking the Week of December 12, 2021? #32399Thank you for posting the biscotti recipe, Joan. I will give it a try.
December 16, 2021 at 3:18 pm in reply to: What are you Cooking the Week of December 12, 2021? #32386I needed to use up some cherry tomatoes and black olives and remembered a recipe from the short-lived Penzey's One 2.4 (2007) for Herbed Pasta with Feta and Cheese which I used to make for fast dinners and lunches. I made it today for lunch and will eat it for lunch the next few days, as the herbs put it out of my husband's digestive comfort zone, and he does not care for black olives. It should have had angel hair pasta, but the only whole grain pasta I could find locally was thin spaghetti, so I used it instead. Leftovers can be reheated or eaten after coming to room temperature.
December 16, 2021 at 7:39 am in reply to: What are you Cooking the Week of December 12, 2021? #32385CWCdesign--I like the idea of using buttermilk rather than an egg before dredging in the toasted panko and will try that next time. I may also use a bit of Penzey's Ranch dressing mix with the panko.
Sigh. All this cheese talk makes my mouth water. I've had to confine myself to low-fat mozzarella and 2% pre-grated cheddar cheese, along with feta (both the cow's milk variety and the goat milk). I particularly miss gouda.
I baked my seasonal eggnog cake on Wednesday evening. I posted the recipe at Nebraska Kitchen a long time ago, then added an alternate version that uses only oil and no butter. I was able to snag non-fat eggnog when we went shopping a couple of weeks ago. I would have settled for low-fat, but it was either the non-fat or the full-fat eggnog. I baked it in a star Bundt pan. After turning it out, I sprinkled the top of the cake with a mixture of extra fine red, green, and white sugar. The cake will rest overnight to develop the flavor, and we will begin slicing it for dessert after dinner tomorrow.
Or you could make your own cream cheese:
December 15, 2021 at 12:26 pm in reply to: What are you Cooking the Week of December 12, 2021? #32371I made applesauce on Wednesday. I used 3 lbs. each of organic Gold Rush and Jonagold apples. I will freeze most of it. I saved the water that cooking the apples produced. I use it for my oat bran cereal (1/3 cup of oat bran, 1/2 cup of apple juice, and 1/2 cup of milk. I add raisins and walnuts before eating this breakfast treat. It is a change from just steel-cut oats.
My next project will be to make another batch of yogurt. I broke one of the six jars last week and have nothing of the correct size, so I will reduce the recipe to make 5 jars. I found some jars at Lehman's that should be the correct size and have ordered them, so I hope they will work. I had to buy a set of eight. If they do work, it will give me a chance to make yogurt before I empty out the last jar.
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