BakerAunt
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I love knowing what people put in their soups, Chocomouse! "Stone Soup" is always so good.
On Monday, I made yogurt.
I made soup for Sunday dinner. I used 7 cups of turkey broth from the freezer, celery, carrots, mushrooms, and garlic sauteed in olive oil, browned ground turkey, 1 1/2 cups of the Bob's Red Mill Vegi Soup blend (lentils and split peas and barley), 1 Tbs. rehydrated dried onion, and 1 Tbs. Penzey's Ozark Seasoning. During the last five minutes, I added kale, then finished it off with 2 tsp. cider vinegar (balances out the kale). We have enough for several more meals, which is good, because very cold weather is slated to arrive by Wednesday.
I forgot to mention that on Saturday, I roasted two of the four pie pumpkins that I have left and pureed the pulp. I froze most of it: two containers, each for a pie, and two (1 cup) containers for other baking. I have 10 oz. that I put in the refrigerator. I plan to use it in pumpkin sweet rolls next week.
We put the seeds and stringy innards, that I removed from the pumpkins before roasting, out for the squirrels and the birds to enjoy. I am sure they appreciate it in this cold weather.
We had salmon and couscous with Penzey's Greek Seasoning, along with microwaved frozen peas and carrots for dinner on Saturday.
I baked my Bischofsbrot on Thursday. I adjusted my lower saturated fat recipe by using avocado oil instead of canola oil, using 1 cup of barley flour in place of that much AP flour and adding 3 Tbs. Bobâs Red Mill milk powder. I also hydrated the regular and golden raisins and used paper towels to sop up any excess moisture before tossing them in the flour. I used a cup of Ghirardelli dark chocolate chips, as the loaf is for a special occasion. The loaf looks good and easily came out of the pan, so I look forward to slicing into it tomorrow
I bought a lovely bunch of salad turnips last week at the farmer's market, so I used the greens in a soup that I made at lunch on Thursday. My soup is the usual "stone soup" type. I sauteed onion, carrots, and celery in olive oil, added minced garlic, about 4 1/2 cups mostly turkey broth, 8 oz. of black beans that I had frozen earlier this year, a can of diced tomatoes with hatch chilis, 1 tsp. Penzey's Salsa & Pico, 1/4 tsp. chili powder, black pepper, then at the end, I added the turnip greens. It made a satisfying soup that I will be eating for lunches into next week.
I made Skillet Chicken with Broccoli and Orzo for dinner on Wednesday, with enough for Thursday and Friday dinners as well.
So, now I googled: What kind of sulfur is in onions?" Here is a study that looks at heat, but apparently not dehydration:
https://www.tandfonline.com/doi/pdf/10.1271/bbb.58.108
I think that it is mostly concerned with taste and onions grown in different places/different kinds (?) of onions. I also found an article on onion dehydration, but it does not address the sulfur question. It does discuss a variety of ways in which onions are dehydrated:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614038/
I googled the same question for broccoli, which my husband happily eats:
https://www.healthline.com/nutrition/sulforaphane#benefits
I am well out of my area of expertise here. My husband does fine with broccoli, cabbage, and cooked kale (neither of us cares for it raw), so their sulfur elements clearly differ from what is in most onions.
So, now I googled: What kind of sulfur is in onions?" Here is a study that looks at heat, but apparently not dehydration:
https://www.tandfonline.com/doi/pdf/10.1271/bbb.58.108
I think that it is mostly concerned with taste and onions grown in different places/different kinds (?) of onions. I also found an article on onion dehydration, but it does not address the sulfur question. It does discuss a variety of ways in which onions are dehydrated:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3614038/
I googled the same question for broccoli, which my husband happily eats:
https://www.healthline.com/nutrition/sulforaphane#benefits
I am well out of my area of expertise here. My husband does fine with broccoli, cabbage, and cooked kale (neither of us cares for it raw), so their sulfur elements clearly differ from what is in most onions.
Hmm--my reply appears to have disappeared. I attempted to re-post and received a message that I had already posted it. I included some links, so maybe that upset the Spam filter.
I did copy my reply, and I have sent that info to my husband. He is, after all, a retired plant physiologist, so perhaps he can sort out which element it might be.
Thanks for the reply, Mike. I know that just cooking the onion in a soup or sauteing them in olive oil does not work, so the dehydrating process must be the key to removing the offending element. I googled foods with sulfur and found this article:
https://www.webmd.com/diet/foods-high-in-sulfur
So, a lot of foods contain sulfur, but not every food with sulfur causes problems.
Dinner on Tuesday was Baked Carnival Squash stuffed with a mixture of ground turkey, vegetables, and bulgur that I had frozen a couple of weeks ago. I used the countertop convection oven. Previous squashes have not had any sweetness to them, so I drizzled with maple syrup after roasting for 45 minutes at 400F, then stuffed them before returning them to the oven at 375F for another ten minutes. That made for a delicious entree.
On Tuesday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them early next week.
CWCdesign--I have found that with yeast breads, I can do a greater proportion of whole grains if I use some bread flour. My current favorite is the Bob's Red Mill Artisan bread flour.
I like the Irish-style flour from King Arthur for scones (I make an oil-based one) and soda breads.
My husband had the rest of the pea soup, and I had some of my leftover Spanish Chickpea, Spinach, and Bulgur stew. We also had slices of the great rye bread.
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