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For dinner on Friday, my husband skillet-cooked some boneless pork ribs we had in the freezer. I made roasted, diced sweet potatoes. We also had coleslaw.
I used the adaptation of the Cranberry-Pistachio Biscotti recipe that I baked last December to make a mixed fruit-pistachio biscotti. This time, I used 2/3 white whole wheat. As I did last time, I microwaved the dried fruit, which was a mixture of two different kinds from King Arthur that have been around for a while, in 1 Tbs. of water, then let it rest before using it in the biscotti. I cut them thinly, so I ended up with about 44 biscotti. I will cut the initial baking time by five minutes next time, as they were slightly overbrowned on the bottom.
Looks like it is a coleslaw day, Joan!
I made a large bowl of coleslaw on Thursday to go with Crispy Oven Fish and Chips with Dill Tartar Sauce for dinner.
Dinner on Wednesday was a large chicken cutlet that I soaked in buttermilk then coated with Panko and baked in the small convection oven at 375F for 20 minutes. I also made a sauce of Baby Bella mushrooms sauteed in olive oil, to which I added a cup of chicken broth and some leftover evaporated milk, a bit of flour, fresh parsley, and pepper. I mixed it with cooked spinach noodles. We also had fresh microwaved broccoli.
We had no measurable snow until the third week of January when we got four inches, which has mostly stayed around, in spite of yesterday's temperatures in the mid-40s. As of today, my husband, who just completed his third shoveling session, tells me there have been five inches, and he will have to go out again. The temperatures are in the mid-20s.
With snow expected early Wednesday morning, and a winter storm warning, I decided on Tuesday evening to make the dough for Cinnamon Swirl Pumpkin Rolls--a recipe that I adapted from King Arthur--shape and refrigerate overnight to bake in the morning. I increased the amount of whole wheat flour I include, so it is now 1 3/4 cups AP, 2 1/4 cups WW, 2 Tbs. flax meal, and 1/2 cup old-fashioned oats. I had about 10 oz. pumpkin puree rather than 8 oz; I still needed 2 Tbs. buttermilk.
I set the baking dish (9 1/2 x 9 1/2) out to warm up on Wednesday morning, then baked and glazed before devouring two. My husband will appreciate them when he comes in from shoveling snow. (He started the day with oatmeal.) Our area is forecast to get repeated snowfall throughout today and tomorrow, and it is the wet, heavy snow. To make matters worse, we had warmer weather yesterday and rain, so there is ice under the snow.
I baked my Whole Wheat Sourdough Cheese Crackers on Tuesday from the dough I made last week and allowed to rest in the refrigerator.
I love knowing what people put in their soups, Chocomouse! "Stone Soup" is always so good.
On Monday, I made yogurt.
I made soup for Sunday dinner. I used 7 cups of turkey broth from the freezer, celery, carrots, mushrooms, and garlic sauteed in olive oil, browned ground turkey, 1 1/2 cups of the Bob's Red Mill Vegi Soup blend (lentils and split peas and barley), 1 Tbs. rehydrated dried onion, and 1 Tbs. Penzey's Ozark Seasoning. During the last five minutes, I added kale, then finished it off with 2 tsp. cider vinegar (balances out the kale). We have enough for several more meals, which is good, because very cold weather is slated to arrive by Wednesday.
I forgot to mention that on Saturday, I roasted two of the four pie pumpkins that I have left and pureed the pulp. I froze most of it: two containers, each for a pie, and two (1 cup) containers for other baking. I have 10 oz. that I put in the refrigerator. I plan to use it in pumpkin sweet rolls next week.
We put the seeds and stringy innards, that I removed from the pumpkins before roasting, out for the squirrels and the birds to enjoy. I am sure they appreciate it in this cold weather.
We had salmon and couscous with Penzey's Greek Seasoning, along with microwaved frozen peas and carrots for dinner on Saturday.
I baked my Bischofsbrot on Thursday. I adjusted my lower saturated fat recipe by using avocado oil instead of canola oil, using 1 cup of barley flour in place of that much AP flour and adding 3 Tbs. Bobâs Red Mill milk powder. I also hydrated the regular and golden raisins and used paper towels to sop up any excess moisture before tossing them in the flour. I used a cup of Ghirardelli dark chocolate chips, as the loaf is for a special occasion. The loaf looks good and easily came out of the pan, so I look forward to slicing into it tomorrow
I bought a lovely bunch of salad turnips last week at the farmer's market, so I used the greens in a soup that I made at lunch on Thursday. My soup is the usual "stone soup" type. I sauteed onion, carrots, and celery in olive oil, added minced garlic, about 4 1/2 cups mostly turkey broth, 8 oz. of black beans that I had frozen earlier this year, a can of diced tomatoes with hatch chilis, 1 tsp. Penzey's Salsa & Pico, 1/4 tsp. chili powder, black pepper, then at the end, I added the turnip greens. It made a satisfying soup that I will be eating for lunches into next week.
I made Skillet Chicken with Broccoli and Orzo for dinner on Wednesday, with enough for Thursday and Friday dinners as well.
So, now I googled: What kind of sulfur is in onions?" Here is a study that looks at heat, but apparently not dehydration:
https://www.tandfonline.com/doi/pdf/10.1271/bbb.58.108
I think that it is mostly concerned with taste and onions grown in different places/different kinds (?) of onions. I also found an article on onion dehydration, but it does not address the sulfur question. It does discuss a variety of ways in which onions are dehydrated:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614038/
I googled the same question for broccoli, which my husband happily eats:
https://www.healthline.com/nutrition/sulforaphane#benefits
I am well out of my area of expertise here. My husband does fine with broccoli, cabbage, and cooked kale (neither of us cares for it raw), so their sulfur elements clearly differ from what is in most onions.
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