BakerAunt
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My husband roasted a turkey for us on Wednesday. I made muddled mashed potatoes (yellow potatoes with the skins) and gravy from the turkey drippings, and we had leftover coleslaw as well.
We have a turkey thawing (since last Tuesday!) that was not ready to roast for Tuesday dinner, so I made my healthier rendition of my mom's hamburger stroganoff, which we had over a mixture of brown rice and mixed wild rice. We also had microwaved frozen peas.
On Tuesday, I made dough for Whole Wheat Sourdough Cheese Crackers, which I will bake next week.
The bread I baked yesterday came out well. We like it well enough, but I do not think it is worth buying the Six Grain blend from King Arthur to bake it. Once I use up the Six Grain blend, I will likely use the Harvest Grains, which we like a lot, but I would still add the honey.
On Monday, I baked "Six-Grain Honey Sourdough Boule," from a recent King Arthur catalogue. The recipe is on their website as a Whole Grain Sourdough Boule; the only difference is the six-grain blend in place of the Harvest Grains and the addition of 2 Tbs. honey. I altered the recipe in that I added 3 Tbs. special dry milk and 2 Tbs. flax meal. I also cut the salt from 2 1/2 to 1 1/2 tsp. (KABC does love its salt!) I mixed it on the dough cycle of the bread machine and needed to add 2 Tbs. more water. The dough rose well both times. Instead of a boule, I shaped it into a long roll and baked it in my Emile Henry long baker. The catalogue recipe is baked in the bread bowl, but I think that it would be too much dough for the bread bowl. If I ever bake it as a boule, I will use my Emile Henry ceramic Dutch Oven with lid. I followed the website instructions for baking 40 minutes with the top, and an additional 10 minutes without. The loaf looks great and suitably impressed my husband. I look forward to slicing it at lunch tomorrow.
I have only tried the six-grain blend in one other recipe and was not overly impressed, so I am curious as to how the blend will taste in this bread. It was a good day to have the oven going, as the temperature never rose much above the low 20F. I have now figured out that the top of the wine rack, in which I store rolling pins, that sits on the counter, is right under one of the heater vents. It makes an excellent location for raising dough.
That dinner sounds good, CWCdesign.
Monday's dinner was the Oven Crispy Fish and Chips with Dill Tartar Sauce, along with leftover coleslaw
I thought about baking a dessert today, but then I pulled a frozen zucchini bread from the freezer.
Sounds good to me, Navlys!
I made yogurt today. We have leftover stir-fry for dinner.
Here's best wishes for a quick recovery Mike.
I made stir-fry for Saturday dinner using leftover pork from last nightâs dinner, soba noodles, carrots, celery, red bell pepper, green onions, mushrooms, broccoli, and drippings from deglazing the pan last night. We have enough for leftovers tomorrow.
I sympathize Chocomouse, as I had one of those what is the meal plan for the rest of the week funks earlier this week. I try to come up with two possibilities then ask my husband's input on what order in which to do them unless I have a preference.
For dinner on Friday, my husband skillet-cooked some boneless pork ribs we had in the freezer. I made roasted, diced sweet potatoes. We also had coleslaw.
I used the adaptation of the Cranberry-Pistachio Biscotti recipe that I baked last December to make a mixed fruit-pistachio biscotti. This time, I used 2/3 white whole wheat. As I did last time, I microwaved the dried fruit, which was a mixture of two different kinds from King Arthur that have been around for a while, in 1 Tbs. of water, then let it rest before using it in the biscotti. I cut them thinly, so I ended up with about 44 biscotti. I will cut the initial baking time by five minutes next time, as they were slightly overbrowned on the bottom.
Looks like it is a coleslaw day, Joan!
I made a large bowl of coleslaw on Thursday to go with Crispy Oven Fish and Chips with Dill Tartar Sauce for dinner.
Dinner on Wednesday was a large chicken cutlet that I soaked in buttermilk then coated with Panko and baked in the small convection oven at 375F for 20 minutes. I also made a sauce of Baby Bella mushrooms sauteed in olive oil, to which I added a cup of chicken broth and some leftover evaporated milk, a bit of flour, fresh parsley, and pepper. I mixed it with cooked spinach noodles. We also had fresh microwaved broccoli.
We had no measurable snow until the third week of January when we got four inches, which has mostly stayed around, in spite of yesterday's temperatures in the mid-40s. As of today, my husband, who just completed his third shoveling session, tells me there have been five inches, and he will have to go out again. The temperatures are in the mid-20s.
With snow expected early Wednesday morning, and a winter storm warning, I decided on Tuesday evening to make the dough for Cinnamon Swirl Pumpkin Rolls--a recipe that I adapted from King Arthur--shape and refrigerate overnight to bake in the morning. I increased the amount of whole wheat flour I include, so it is now 1 3/4 cups AP, 2 1/4 cups WW, 2 Tbs. flax meal, and 1/2 cup old-fashioned oats. I had about 10 oz. pumpkin puree rather than 8 oz; I still needed 2 Tbs. buttermilk.
I set the baking dish (9 1/2 x 9 1/2) out to warm up on Wednesday morning, then baked and glazed before devouring two. My husband will appreciate them when he comes in from shoveling snow. (He started the day with oatmeal.) Our area is forecast to get repeated snowfall throughout today and tomorrow, and it is the wet, heavy snow. To make matters worse, we had warmer weather yesterday and rain, so there is ice under the snow.
I baked my Whole Wheat Sourdough Cheese Crackers on Tuesday from the dough I made last week and allowed to rest in the refrigerator.
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