BakerAunt
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Kimbob--I am so sorry for your losses. I had actually been thinking about you just the other day and wondering if you would be posting again someday.
Your breads are lovely.
I baked Butternut Squash Muffins on Friday, made with the puree I made on Wednesday, and we each had one at teatime.
I used a small spaghetti squash, the last of those I bought in the autumn, to make a small Spaghetti Squash Lasagna for dinner on Friday. There is enough for one more meal. We had it with the last of the bag of peas from the freezer. We had planned to do our big grocery shopping run to the county seat today, but with winds at 40 mph for much of the day, we decided to postpone it.
Your large pot pie looks great, Skeptic.
I've always wondered about wind turbines in a tornado. Thanks for posting, Mike.
I roasted and processed my last pumpkin on Thursday. For dinner, to go with the remaining pork, I roasted potato and carrot chunks. We also had microwaved frozen peas and applesauce thawed from the freezer.
That is a lovely loaf, Len.
I needed to bake bread on Wednesday. I had planned to bake the Millet Bread from King Arthur's Whole Grain Baking Book, but the millet must be cooked the previous night, and last night's storms, and two tornado warnings, kept me from doing so. Instead, I chose the Multigrain Bread that I have been developing but had yet to make with the Ankarsrum. This recipe uses malted wheat flakes, which King Arthur has discontinued, but I still have a partial bag and found an unopened bag in my second refrigerator, so I have enough of that ingredient for a while. I threw in about ¼ cup of buckwheat flour to use it up.
The dough is a heavy one, due to the grains, so it took longer than expected to knead, although I may not have had the dough roller in the correct position initially. The dough required 90 minutes for the first rise, but the house was cooler than usual. The second rise, after Scott got the woodstove going well, took just an hour. While I have baked two 9 x 5 loaves in the past, it was almost too much dough for the pans, so I now bake this recipe as three 8 x 4 loaves.
To serve with the leftover pecan coated pork for Wednesday's dinner, I made a stir-fry with farro cooked in turkey broth from the freezer, and sauteed carrots, celery, mushrooms, and frozen peas. I also made yogurt today and roasted and pureed two butternut squash.
We had two tornado warnings last night, complete with sirens. However, Scott watched the radar and told me that it would miss us, and was headed toward a town northeast of us, but it went by there then dissipated. We were fortunate. After the storm crossed the border from Illinois into Indiana, before it came our way, it killed two people in a small town.
Well, I do have apples to use, and I have been craving an apple pie.
For dinner on Tuesday, I made pecan-coated boneless pork chops and roasted some potato and carrot chunks. We also had microwaved frozen carrots and peas. We are under tornado watch this evening with a nasty storm headed our way.
For dinner on Monday, I made Maple-Dijon Mustard and Pecan coated salmon with roasted potato chunks. We also had a salad of spinach, carrots, and mushrooms, with onion on mine.
On Sunday, I was looking through my piles of saved recipes and found "Leftover Apple Cake," a recipe from Laura Holmes Haddad that I likely printed from an email a long time ago, since the note on the recipe developer says she has a cookbook due out in November 2011. I mostly followed the recipe, except that I added 3 Tbs. milk powder and 2 Tbs. flax meal. I cut the salt from ½ to ¼ tsp. and replaced 4 Tbs. of melted butter with ¼ cup canola oil. Instead of a pinch of nutmeg, I used 14 tsp. I overdid the apples, so instead of 2 cups, it was over 3 cups. I used pecans instead of walnuts, as I have a large supply of pecans. She topped hers with 4 Tbs. large-grain sugar, which she noted is optional. She says that it is available in baking and specialty stores (she must have those in Los Angeles), but it is not a product that I have ever seen. I used some King Arthur sparkling sugar instead. We had some cake for dessert, and it is excellent. I would increase the nutmeg to ½ tsp. next time. The extra apple did not affect the structure, and indeed, I think it makes for a great cake.
For lunch on Sunday, I made a new recipe, "Caramelized Squash and Lentil Soup," which was featured in Daniela Galarza's new Substack, A Petite Feast. I actually had a bag of French lentils (probably bought at a TJ Maxx), and I had a butternut squash that needed to be used quickly. I made a 1 ½ recipe because of the size of my squash and used the broth I made on Friday, along with liquid I drained off of last week's roasted Fairy Tale Pumpkin that I let drain before I pureed it. I did not have cumin seed, so I substituted ¼ tsp. ground cumin. It is a very nice soup. I froze two containers for future lunches and will have the rest for three lunches this week.
For dinner, we had chicken salad sandwiches again.
Ok, I have to ask: Mike, what are all the eclair shells for?
On Saturday, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made a week ago.
For dinner on Saturday, I used the rest of the roasted chicken to make a chicken salad that went very well on the Apple Cider Oatmeal Bread that I baked earlier in the week.
On Friday, I made a small pot of chicken broth using chicken bones from the freezer.
We had more of the roast chicken, the rest of the pasta with goat cheese, and microwaved fresh broccoli.
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