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I am about to bake Whole Wheat Sourdough Cheese Crackers on Monday evening. I had planned to bake them in the late afternoon, but we had a power outage for about an hour due to a gas leak in town which required the electricity be turned off. It takes about an hour and a half to do my four trays of crackers, and I did not want dinner to be late, so I bumped them until after dinner.
For Monday night's dinner, I made pecan-coated boneless pork chops, and a stir-fry of brown and wild rice (cooked in the rice cooker in turkey broth from the freezer), with green onions, mushrooms, and yellow zucchini.
I love Vitacost. If you order $49 worth, then shipping is free. They also ship fast. I usually have the order within a couple of days. As Aaron notes, they also have coupons and specials when you get on their email list. They just sent me a 20% off When they have other promotions, they allow you to stack the savings. So, if they are having a 20% off of food and drinks and 15% off of Bob's Red Mill, they let you have both discounts.
My only issue is that I've had a couple of boxes where an item broke open. The last time, it was a bag of milk powder. However, I notified them online, and they quickly sent a replacement. I've even order almond butter and maple syrup from them, and the glass jars were well wrapped and arrived undamaged.
So, by all means order from them. They are one of the best deals out there.
On Sunday, I baked three loaves of Whole Wheat Oat Bran Bread. We will begin slicing one for lunch tomorrow, and the other two will go into the freezer.
For Sunday dinner, I roasted salmon coated with pecan meal, Dijon mustard, maple syrup, and a bit of Panko. I also roasted potato chunks tossed in olive oil in the smaller oven. We had it with more of the green bean salad.
Turkey Bacon and Tomato sandwiches commenced yesterday with an Early Girl Tomato. Today, I had some of the first Dester Indiana tomato, which was quite large. It had a little split, but that was not a problem. Scott picked about nine more Early Girls, so I am set for a while as I wait for more of the Dester Indiana.
Our pumpkin plants--three seed planted in a grow bag--have had lovely long vines and flashy male flowers, but nary a single female flower. Scott thinks that there is perhaps one female bud, but it is late August, so if a pumpkin does form, he does not think it will mature before we get a freeze. I think that all that long hot weather with high humidity is not something the fairy tale pumpkin variety likes.
Joan, you can probably just use white whole wheat flour or even just all-purpose flour, and the cookies will be fine. If you use all AP flour, you might cut back the lemon juice by a teaspoon or two, since wholegrain flours absorb more liquid. Barley flour is hard to find ever since Bob's Red Mill stopped carrying it. I order 8 lb. bags from a place in Washington State, as it is vital for some of my recipes, but I am always looking for ways to use it in others, because 8 lbs. is a lot!
That looks good, Joan!
For dinner on Saturday, I made Green Bean, Cherry Tomato, and Feta salad again, using our green beans and cherry tomatoes from the farmers market, as we have some on our plants but not that many. I also made Oven Crisp Fish and Chips with Dill Tartar Sauce.
On Friday, I baked six Blueberry Oat Muffins for breakfast, which is a half recipe. We had about 1/3 cup of blueberries that we have accumulated from our two blueberry bushes (well, one underperformed, so mostly from a single bush), and these small berries have been drying out in the refrigerator. They made excellent muffins, and we reveled in having used ones we grew.
My other baking adventure was to take, as my starting point, the Lemon Oatmeal Sugar Cookie recipe that Joan bakes and to which she posted a link. I wanted to see if I could adapt it as an oil cookie with a more nutritionally dense profile. I had one last night, about an hour after baking, and thought that I was close. However, after eating one today, I know that I nailed it. The cookies need to rest overnight in order to come into their full flavor. Because I made so many changes, I have typed the recipe and will post it here at Nebraska Kitchen in the recipe section, along with a picture.
Scott was dubious about a Lemon Oatmeal Cookie recipe until he tasted them. He is now a convert.
We had the leftover pizza for dinner on Friday.
When we cleared out my husband's parents' home after they passed away, we emptied saltshaker after saltshaker, and each one contained a few grains of rice.
My garlic powder, onion powder, Penzey's Mural of Flavor and their Sunny Paris will cake, but I just open the jar and use a thin butter knife to break it all up. What I really hate is when the espresso powder cakes, as it is difficult to break up. I sometimes put it in the coffee grinder. None of this was a problem when we lived in Texas, with its dry climate, but I do like living in an area with some humidity, although admittedly not the humidity we have had this summer.
To keep cabbage that I buy at the farmers market fresher for longer, I wrap it tightly in saran and store in the refrigerator.
We have had two days now of cooler weather, with temperatures in the 70s, so I took the opportunity to make Sourdough Pan Pizza for dinner. It has been a long time since we have had pizza for dinner, and Len's pizza pictures on Nebraska Kitchen reminded me of how much I wanted pizza!
Yes, Chocomouse: husbands cannot be left alone with cakes or cookies!
For Wednesday night's dinner, I roasted some potato chunks in the countertop oven to go with the rest of the Turkey-Zucchini Loaf and the rest of the red coleslaw. That was an easy dinner, since we drove to Fort Wayne and back today for my husband's check-up with the oral surgeon.
I made dough for Whole Wheat Sourdough Crackers on Tuesday. I will bake them either at the end of this week or early next week.
We reheated two slices of the Turkey-Zucchini meatloaf, which we had with the rest of the green beans, cherry tomato, and feta salad.
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