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I baked my Half Whole Grain Flatbread on Monday and flavored it with two generous tablespoons of Everything Bagel topping. They are tasty!
I made sourdough pan pizza for dinner, but for some reason, the dough stuck to the pan, and I had to pry off the pizza. That has never happened before. I recall that the dough, when I put it into the pan for the second rise seemed denser than usual, and the baked crust is drier. I speculate that I got distracted and added one of the wholegrain flours twice, which would explain the lower hydration. The pizza was still tasty, but the pan is soaking.
Navlys, sometimes, as with your banana bread and my pizza crust, things go wrong.
posted in wrong topic
On Monday, I used the tomatoes that ripened in the house (we still have some green ones) to make pizza sauce. I froze half of it and used the other half for our dinner pizza. Tomatoes removed from the plants to ripen inside are never as good as the ones that ripen in the height of summer, so sauce is a good use for them.
On Sunday, I baked "Cinnamon Swirl Brad," from the King Arthur whole grain cookbook, a recipe that I have been wanting to try for a while. My changes to the recipe were to replace 4 Tbs. of butter with 3 Tbs. avocado oil, replace the orange juice with water, replace the milk with buttermilk, and to add 1 Tbs. flax meal and 2 Tbs. special dry milk. It was a heavy dough, and I add a teaspoon of water. Next time, I will add an additional tablespoon. It was a fun bread to make, although it takes some doing to roll out a 40-inch rope of dough, which is then coiled into a pan. I used a round Emile Henry baking dish (yes, the one King Arthur is currently selling). I baked it for 33 minutes, but I would probably cut that to 30 minutes, as the bottom was slightly overdone. We enjoyed having slices for dessert tonight. The bread is a bit heavy, so the additional tablespoon of water is needed. I cut the powdered sugar in the glaze from 1 cup to 3/4 cup and used just 1/4 tsp. vanilla, but next time, I would use 1/2 tsp. I did not add the drop of almond extract.
Great looking turkey, Len!
For dinner on Saturday, I made Cider Braised Chicken with Mushrooms, which is my take on an "Eat Voraciously" recipe for "White Wine-Braised Chicken and Artichokes." My experiment adds apple cider and chicken broth, and deletes the artichokes and olives, both of which my husband does not like. It came out very well. We had it with a mixture of brown and wild rice, accompanied by microwaved frozen peas. We have enough for tomorrow's dinner.
We had the rest of the Shrimp and Vegetable Fettuccini for dinner. That gave me time to finish a second sewing project.
There will be no trick or treaters in our neighborhood tonight. All the action is in town, where they are doing Trunk or Treat.
Your granddaughter is certainly making the most of her college studies.
I do have to wonder, however, about why a third of the class did so poorly. Perhaps, they didn't have a good high school foundation?
We had the rest of the spaghetti squash lasagna for dinner tonight.
What a wonderful trip, Joan! That's a lovely picture of everyone.
We still have some cherry tomatoes from our plants, and as Scott was able to protect them from the cold, we are likely to have some more. For dinner on Wednesday, I made shrimp in a sauce of red bell pepper, green onion, yellow and green zucchini, minced garlic, halved cherry tomatoes, and some freshly ground bell pepper, then tossed it with fettuccini. We have enough for an additional meal.
I also made yogurt on Wednesday.
I had a slice of the quiche, warmed up, for lunch today. It is excellent. I will be making this recipe again when zucchinis are in season.
We repeated Monday's dinner on Tuesday. That gave me time to work on a sewing project.
I baked the pumpkin muffins again, with my changes. This time, I used 3/4 tsp. cinnamon, 1/4 tsp. allspice, and 1/8 tsp. cloves, as these are the spices I use when I make spiced hot cider. We definitely prefer the recipe with these spices in these amounts.
I'm not that impressed with the cookbooks so far, although I plan to try another recipe with cranberry and dried fig muffins. Most of the recipes call for a lot of butter, which is not in my diet these days, as well as a lot of ingredients that I do not have in my kitchen, and I tend to think my kitchen is reasonably well stocked.
I also baked a zucchini quiche this evening from a Williams-Sonoma recipe that I have been meaning to try for years.
For breakfast on Monday and into the week, I baked the pumpkin muffin recipe that I tried last week and found had too much spice. So, in addition to my other changes, this time I use ¾ tsp. cinnamon, ¼ tsp. allspice, and 1/8 tsp. cloves. I chose this spice combination, as it is what I use in my spiced cider. Scott and I much prefer this version of the recipe, since the cider flavor comes through, along with the pumpkin and the spices.
After dinner on Monday, I baked a new recipe, "The Perfect Zucchini Quiche," which I printed from a Williams-Sonoma email some years ago and had not yet gotten around to trying. It uses grated, cooked zucchini in the quiche, with slices of zucchini on top. I substituted my usual oil-buttermilk crust for their butter one, which also saved me a lot of time. (Those instructions were half the recipe space!) I replaced shallots with onion, as that is what I have, and used olive oil instead of butter to sauté them and the grated zucchini. I replaced the recipe's combination of a cup of heavy cream plus a cup of milk with 12 oz of low-fat evaporated milk and 3 oz. of regular evaporated milk that I had left over from when I baked the pumpkin pie. I added a bit of water (rinsing out the can) to get the 2 cups. I replaced 2 Tbs. fresh basil with 2 tsp. dried basil. I cut the salt in the filling from 2 tsp. to ½ tsp., since there is plenty of salt in the Parmesan. The directions said 1 cup of grated Parmesan, or 4 oz., but 2 oz. would have easily filled a cup when compacted. I went ahead and put 2 oz. into the quiche filling (they said to divide between the filling and the topping) and just grated some Parmesan over the top. The recipe called for using a blender to mix the egg and the cream and milk. I only get out the blender if it is really needed, so I used a whisk. It also called for slicing the zucchini for the topping very thin with a mandoline. However, I've never used the one I had and was not going to start now, so I sliced half of a larger zucchini (recipe called for a small one) with a serrated knife and got them pretty thin. It was not stated how the slices should be arranged; I covered the top, then put a few slices overlapping. I grated Parmesan on top--definitely not 2 oz. more! The quiche took 50 minutes to bake. The instructions stated to cool for an hour, then loosely cover with foil and refrigerate, but after an hour, even on an elevated rack, the quiche seemed too warm to me, so I gave it more time before refrigerating overnight. I will be eating it for lunches during the week.
CWC design--I think that I also printed that recipe when I subscribed to the WP. One of these days, I will try it.
I made Spaghetti Squash Faux Lasagna for dinner on Monday. I played with the recipe by adding sauteed red bell pepper (from our garden), chopped celery, and some kale to the ground turkey. The tomato sauce, which I froze in September, came from our tomatoes. I now use 2 tsp. of Penzey's Bouquet Garni as the seasoning, as it works well with the sauce and squash and does not aggravate Scott's digestive system. We have enough for two more nights.
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