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Here's the Los Angeles Times Christmas Cookies; half are gluten-free, and half are vegan.
After looking at them, I shall pass.
What I really want are my splendid butter cookies--rolled sugar cookies and shortbread--which had to go when I needed to restrict butter in my diet to a tiny amount. I am planning on baking Pfeffernusse, which still require a stick of butter but make enough long-lasting cookies that I can eat one a day and into the new year. Of course, my plans for that last year did not count on my husband--who says he does not care for them--eating them at a greater rate than my one a day.
If I can find my springerle molds, I have an oil-based ginger cookie that is delicious. We are still in disorder because the contractor working on the annex has not been back for two months, so what would be over there is piled in the house, and I'm not sure we will even have a place for a Christmas tree. Let's see how much he and his crew accomplish when they return in the coming week.
I might bake the KABC rye-spice cookies.
No thinking is needed here either: we are having leftover pizza, along with spinach salad with cherry tomatoes and fresh organically grown broccoli from yesterday's farmer's market.
I baked the pumpkin sweet rolls that I shaped and let rise overnight in the refrigerator on Sunday morning for breakfast. They are my most delicious version of this recipe.
My husband and the dog finished up the bread for lunch on Sunday, so I baked two loaves of my riff on Len’s Semolina Rye Rolls recipe.
On Saturday, I needed to use up about a cup of pumpkin, so I made up the dough for my adaptation of King Arthur’s Pumpkin Swirl Sweet Rolls. My recipe has more whole grain, some calcium fortification, honey instead of brown sugar as the sweetener, a bit of buttermilk, and 3 Tbs. avocado oil replaces the 4 Tbs. butter. I also use Special Gold yeast. I had to omit the crystalized ginger in the filling as it bothers my husband’s digestive system. I shaped the sweet rolls, covered with saran, and will let them rise overnight in the refrigerator to be baked tomorrow morning, then glazed.
Dinner tonight was Salmon and Couscous with Greek seasoning and microwaved fresh broccoli on the side.
My mother once made her turkey tetrazzini when she had people over for dinner (yes, in those days, it was an acceptable invite people to dinner entree) and later found the turkey she was going to use in the refrigerator. So, it works with just the mushrooms and almonds! 🙂
After much turkey—my husband had the last of it for a sandwich at lunch—dinner on Friday was my sourdough pan pizza topped with homemade pizza sauce from our garden that I had frozen, Canadian bacon, mozzarella, mushrooms, green onion, red bell pepper from our garden, and black olives on my half. We had it with a salad of wonderful spinach from the farmers market and cherry tomatoes from the grocery store.
Cases have spiked horribly in our county. On Nov. 28, there had been 115 cases (for Nov. 25, 26, 27, and 28). November 29 was only 24, but then Nov. 30 was70, Dec. 1 was 60, and Dec. 2 was 90. Happy Holidays.
When we do our big shopping trips to the larger town northeast of us, we have limited out shopping at Walmart to once every three months for stocking up, because so few people are wearing masks, and even some the employees are sloppy about it. We also have seen fewer masks in Aldi's and Kroger.
Our hospital district reported that ICU beds were 40% Covid on Nov. 30, 42.9% Covid on Dec. 1, and 44.9% Covid on Dec. 2. I told my husband that we need to avoid any emergencies since only 11% of ICU beds are available.
Indiana has not done well with the pandemic. The legislature wanted to end the "emergency" and ban vaccine and testing mandates for businesses, but they would have had to call a special session, and with cases spiking, the better part of valor was discretion, and they left the governor (same party) to extend the rather mild emergency measures. The death toll stands at 17, 117, and I would not be surprised if it hits 18,000 by the end of the year.
I am not worrying about the omicron variant right now; Indiana is in the grip of Delta.
I made yogurt on Friday. I have not been able to buy plain Stonyfield full-fat yogurt for several months, as it is not available at either Walmart or Kroger in the larger town in which we do our grocery shopping. I have had to settle for vanilla flavored full-fat Stonyfield, which adds extra sugar, as well as the vanilla taste. However, something is better than nothing.
I haven't made my Mom's turkey tetrazzini in years, so CWCdesign and Mike are bringing back the memories. Her recipe used wide noodles, mushrooms, turkey, toasted sliced almonds, a bit of sherry, broth, and heavy cream. Parmesan was sprinkled on top. I've tried making the recipe without the heavy cream, and it did not thicken enough. I need to experiment next time we have a turkey again and see if I can create a version lower in saturated fat. The recipe also froze well (without the Parmesan), and it was one of the meals I would make for the freezer back when I needed to have some easy meals to pull out for dinner.
We had leftover turkey, noodles, and vegetables from last night with some microwaved fresh broccoli on the side.
We have also had deer come to the bird feeders. In fact, we blamed one that was knocked down on squirrels until we saw the deer at them. My husband will put out some food when the birds are around in the winter, but he makes sure not to put in so much that deer target the feeders.
Wednesday was a day for using up various leftovers in the refrigerator. For lunch for today and into the week for me, I made soup using the water from cooking potatoes earlier in the week and 3 1//2 cups turkey broth for which I had no room in the freezer. I added it to sauteed carrots, onion, minced garlic, and celery, then added 16 oz. of white beans that I had frozen in August, along with a can of tomatoes with hatch chilies. I seasoned it with 1 Tbs. Penzey’s Salsa & Pico, ½ tsp. chili powder, and ¼ tsp. of cayenne (it’s old, so not as strong). I added 1 cup of Christmas pasta that I bought last time I was in a T.J. Maxx, the rest of the kale that was in the refrigerator and finished it off with 1 Tbs. cider vinegar. It tastes great and should give me my spiciness fix.
Dinner on Wednesday used most of the remaining turkey in a stir-together noodle dish. I sauteed carrots, green onion, and mushrooms, then added the leftover turkey gravy, 3 oz. of evaporated milk left over from the pumpkin pie, chopped up turkey, parsley, sage, and thyme. I added the 4 oz. of cooked mushroom-flavored noodles from Aldi’s at the end, along with a bit of freshly ground black pepper. We have enough for another meal. We also finished up the last bit of the roasted butternut squash from yesterday's dinner.
November 30, 2021 at 6:14 pm in reply to: What are you Cooking the Week of November 28, 2021? #32211We had the rest of the mashed potatoes with gravy, some more turkey, and more cubed and roasted butternut squash.
Enjoy your visit with your sister, Joan!
We have eaten most of the Pumpkin WW Rye Bread, so on Monday, I baked my adaptation of KABC’s Pompanoosuc Porridge Bread. I replaced 1 cup of the white whole wheat flour with regular whole wheat. I reduced the salt from 2 ½ to 1 ½ tsp., and I reduced the yeast from 2 tsp. to 1 ¾ tsp. I replaced 2 Tbs. of sugar with 2 Tbs. of honey and 2 Tbs. of butter with 2 Tbs. avocado oil. I also replaced 1 cup of water with 1 cup buttermilk and added 2 Tbs. special dry milk. The KABC recipe is baked in a pottery bread bowl, but I found it almost too much dough for the bowl; it is very high, which does not work as well for sandwiches. I instead grease my Emile Henry long baker, without its top, and bake for 40 minutes to 200F. As I do with most breads, I set the oven 25 degrees hotter, then drop it after two minutes to the given temperature, which gives it better oven spring. I look forward to slicing this bread for yet another turkey sandwich tomorrow.
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