BakerAunt
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We were out of bread, so on Wednesday, I baked Whole Wheat Oat Bran Bread, which is my adaptation of a Peter Reinhart recipe. I have been tweaking my increased wholegrain adaptation, this time by adding a bit more water, and that may have helped give a better rise. I bake it as three 8x4 loaves, as it otherwise makes two very large 9x5 loaves.
For lunch on Wednesday, I made Spanish Chickpea, Spinach, and Bulgur Stew, a recipe that I adapted from "Spanish Chickpeas and Spinach Stew" on the Penzey's website. I used tomato sauce made from our tomatoes from the freezer, and I also had chickpeas that I had frozen, so the initial prep work was done long ago. I add chopped carrots and red bell pepper; I think that they counteract the acidity of the tomatoes. I reduce the cumin and the cayenne to what I can tolerate but leave the paprika alone. I also use fresh garlic. I used 12 oz. frozen spinach rather than fresh. I cook 1/2 cup bulgur in a cup of water and stir it in at the end rather than serving the stew over grains. I have enough for lunches for the rest of the week and into next week.
I also made yogurt on Wednesday.
I made freekeh cooked in turkey broth to go with chicken cutlets that I briefly soaked in buttermilk then coated with 1/3 cup panko mixed with 1/2 tsp. poultry seasoning, and some shakes of onion powder, sweet curry, and freshly ground black pepper. I roasted it in the countertop convection oven at 400F for 20 minutes, and it was perfect. We also had leftover coleslaw.
I baked Apple, Barley, and Olive Oil Bundt Cake on Monday in a Nordic Ware Quartet pan (makes 4 small Bundt cakes). I adapted the recipe from one that came to my email from Zester, which has since ceased to exist. The barley flour was one of my innovations. For the apples, I use grated, unpeeled Winesaps. I plan to leave two of the cakes out for desserts this week and to freeze the other two.
I like to make pizza about once a month. On Monday, I made my sourdough pan pizza with the usual toppings of tomato sauce, Canadian Bacon, mozzarella, mushrooms, red bell pepper, green onion, and, on my half, black olives. I made the tomato sauce by cooking down a can of Muir Organic fire roasted tomatoes, after first sauteing some olive oil in the pan. We accompanied the pizza with coleslaw.
For Sunday dinner, I made coleslaw--a double recipe as that was the size of the head of cabbage. This time, I think that I nailed the dressing, using a half teaspoon salt per recipe and 2 tsp. Penzey's roasted onion powder per recipe. Our main dish was the Oven Crispy Fish and Chips with Dill Tartar Sauce.
I had an advertisement in my email that said today is National Bagel Day, so Mike's baking is well timed.
I baked my whole wheat sourdough cheese crackers on Saturday.The pumpkin pie made from the fairytale pumpkin had a slightly looser texture rather than the creamy texture I get with the sugar pie pumpkins. As a result, it is lighter in the mouth when eaten. The fairytale pumpkin, or perhaps just this one, resulted it a sweeter pie. I could probably cut the sugar by 2 Tbs. next time. My husband and I each had a slice at lunch. We agreed that we like it, and we agreed that we like pies made from sugar pie pumpkins as well. I will be using both for pies in the future.
I realized yesterday that I had not baked at all this week, which is very unusual for me. My husband had the last of the bread at lunch, so on Thursday, I baked my adaptation of Pompanoosuc Porridge bread.
I had been waiting for a Bob's Red Mill order that included pastry flour. It arrived today, so I baked my pumpkin pie recipe, this time using the puree from the fairytale pumpkin. I also experimented with using the convection setting for pre-baking the crust and baking the pie. I used 400F rather than 425F for pre-baking the crust and only left it in ten minutes. I did my usual initial cooking of the filling on the stove top before whisking in the eggs and baking the pie. I did 400F for 10 minutes and then dropped the temperature to 350, then to 325F. I also grabbed a pie shield as the crust was getting slightly too dark. The pie looks good, although it has a slight place off center. I am looking forward to slicing it tomorrow. I would not usually have baked a pumpkin pie so soon after Christmas, but I wanted to see how the fairytale pumpkin would do. My husband is happy to help me with the experiment.
I made yogurt on Thursday. For lunch, I made a curried soup using roasted Autumn Frost squash, chicken broth, Fage Greek yogurt, and Penzey's Now Curry.
For dinner on Thursday, I made Tarragon Chicken, Mushrooms, and Rice, which we had with microwaved fresh broccoli
My husband cooked pork in a skillet on the stove. I roasted cubed sweet potatoes. We also had microwaved fresh broccoli.
Dinner on Monday was roasted acorn squash stuffed with leftover filling from when I made this recipe on Friday. This time I had a gold acorn squash. I roasted the halves at 400F for 45 minutes before stuffing them, grating Parmesan over the top, and cooking another 10 minutes. This squash also was not sweet, but at least it was not bitter. I think the higher temperature did make for better texture.
My husband wanted the leftover potato, ham, and spinach pie from last night's dinner, so that is what we had for Sunday dinner. It was easily heated up in my countertop convection oven after I moved it to a metal pie pan.
I think this comic reflects how many people now feel:
Dinner on Saturday was savory baking. I adapted the recipe, New Potato, Spinach, and Blue Cheese Skillet Tart, from Ken Haedrich's The Harvest Baker. I chose it so that I could use up some spinach. I used some green onion in deference to my husband. I used some yellow, small potatoes in place of new potatoes. I replaced the bacon with some ham and the heavy cream with evaporated milk. The blue cheese was replaced with low-fat, pre-grated mozzarella, and I used ½ tsp. dried rosemary rather than 1 Tbs. fresh. I used my partly wholegrain oil crust and the technique that goes with it. I also used an Emile Henry 9-inch; ceramic pie plate rather than a 9½ or 10-inch iron skillet. In other words, I made do with what I had! At this point, it is a new recipe. My husband greatly enjoyed it, so I may be making it again.
On Saturday, I baked my adaptation of the Olive Oil Greek Yogurt Brownies from The Mediterranean Diet for Beginners.
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