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I needed to use up some limes that have been in the refrigerator since late last fall. They came from my lime tree. I have been wanting to have key lime pie. Smitten Kitchen had a recipe a month or more ago, and it looked promising and only required three egg yolks. I searched online and found an olive oil graham cracker crust from the blog Savoring Italy. One thing holding me back was being unsure if my husband can eat this dessert. However, I have two Chicago Metallic four-well tart pans with removeable bottoms. I checked online, and key lime pie can be frozen.
So, on Thursday, I made Key Lime Pie Tartlets. The biggest bother is having to push the graham cracker crust into eight small pans. I followed the crust recipe except that I deleted the optional ½ tsp. cinnamon. I reduced the optional ¼ cup sugar to 2 Tbs. I prebaked the crusts for 6 minutes, which was slightly too long. Next time I will go with 4-5 minutes. I followed the Smitten Kitchen filling recipe except that my limes did not have zest worth using. I was pleased that the filling was just the right amount for the eight tartlets. The baking time for a large pie was 10 minutes. I baked the tartlets for 5 minutes, turned off the oven and let them go another minute. They look quite nice. I will refrigerate them overnight. My husband wants to try one, so we will each have one for dessert tomorrow. I will not put any meringue or whipped cream on top, as we are not fond of meringue, and the whipped cream would really push the saturated fat.
Thanks, CWCdesign. I wonder why the customer service person who responded to my email did not tell me that. The person was not particularly knowledgeable, as her suggestions on where to look for barley flour were useless. (Thank heavens for S. Wirth who pointed me to Walmart.com) She did send me some coupons I could use on other BRM items.
BRM is moving toward some prepared foods. It started with some snack bars, and they have now moved on to oat crackers. I was able to taste free samples of the plain ones and the rosemary one. They are very good, but they are also overly salty.
Here's an interesting piece on new challah twists:
For dinner on Wednesday, I made the Quinoa Summer Salad from the Penzey’s website. I reduce the oil from ½ to 1/3 cup, and I use Penzey’s Sandwich Sprinkle as the seasoning. I also add 5 oz. feta. My husband pan cooked boneless pork chops. (He may not grill like Chocomouses' husband, but hey, I accept his contribution!) We have plenty of leftovers for the next few dinners.
I also made another batch of yogurt.
Janiebakes--Cass (Kid Pizza) called me yesterday, and he asked if there were any new members at Nebraska Kitchen. I mentioned that you had joined us and were previously on the Baking Circle. He was thrilled to hear that you have joined the group, as he remembers you from the Baking Circle. He asked that I send you his good wishes.
I always like reading about what Rottiedogs is grilling. Neither my husband nor I ever mastered the art of the grill.
For Tuesday dinner, I made fish and chips, using two pieces of the swai that I mistakenly bought. See details in the "Have You Ever Cooked Swai" thread.
I mistakenly bought frozen swai instead of frozen salmon when we last grocery shopped at Aldi’s. To cook it for dinner on Tuesday night, I played with a fish and chips recipe that I found last year when we could not get salmon at the local grocery and used another white fish. I used a large baking potato, which I cut into eight long pieces, rubbed with olive oil, sprinkled with Penzey’s Mural seasoning, then baked on a parchment-lined baking sheet at 400F for 30 minutes, turning the pieces halfway through the time. I breaded two swai by first dredging them in 2 Tbs. of flour, then dipping them into ½ beaten egg with a bit of milk and some shakes of the Penzey’s Mural, then pressing them into ½ cup panko on each side. When the potatoes had baked for 30 minutes, I moved them around the sides of the pan, then put the two swai fillets in the center. I turned up the heat to 425F and baked for 15 minutes, then another 5 minutes (next time I will turn the pan halfway through for even browning. I thought the fish was a bit dry, but my husband thought it was fine. (Of course, he puts ketchup on fish and chips.) The swai is a bland taste, with just a bit of what my husband called catfish flavor. When I make it again, as I will need to use up the bag, I would like tartar sauce to go with mine.
My husband does not do well with lemon, so while there was a good looking recipe with a lemon sauce, I did not consider trying it.
This thread has made me think that it would be good to expand my fish repertoire. Salmon continues to be my favorite. I usually pivot to salmon and couscous with some spice because I know that my husband will eat it. I did try a salmon with vegetables parchment packet, but he was underwhelmed.
On Monday I made another batch of maple granola.
I promised my husband waffles for Sunday breakfast, so I made the Cornmeal-Pumpernickel Rye waffles in the King Arthur Whole Grain baking book. I used 75% medium grind cornmeal and 25% fine ground. As Bob’s Red Mill is no longer selling the fine ground, I am moving toward using the medium ground. I let the batter sit for 15 minutes to soften the cornmeal. I halved the salt and used 1/3 cup canola oil rather than 6 Tbs. butter. We ate the waffles with Chocomouse’s maple syrup. Yum! Our dog, who loves waffles, got little crispy bits without syrup. I froze six for future quick breakfasts.
We were out of bread, so on Sunday afternoon, I baked two loaves of my Sunflower Oat Wheat Bread. (I have posted the recipe at Nebraska Kitchen.) I substituted in ½ cup high-gluten flour (trying to use it up) for that much bread flour and used olive oil. I also reduced the sunflower seeds to 2/3 cup, which my husband prefers. We will cut into one loaf tomorrow, and the other will be wrapped and frozen tonight.
As I had the oven on for the bread, I baked a Blood Orange Yogurt Loaf, a recipe that I adapted from Taste of Home, where it is ascribed to a blog titled “How Sweet Eats.” I replaced 1/3 AP flour with barley flour and used nonfat Greek yogurt, a tub of which I am trying to use up. I only had 3 Tbs. of blood orange juice, left over from the icing I made for the frozen Blood Orange Cake which we have now devoured, so I used 2 Tbs. in the cake and added 2 Tbs. water. I also had no zest to add. The original recipe uses ½ cup melted coconut oil. I have used canola oil in the past, but this time I used avocado oil. I will make a thick glaze tomorrow with the remaining tablespoon of juice.
Dinner on Sunday night made use of leftover roast chicken. I sauteed sliced mushrooms in olive oil, then added 1 tsp. reconstituted dry Penzey’s onion that I mixed with a half cup of gravy that I made with the chicken pan drippings. I added a bag of frozen broccoli florets, then added 8 oz. cooked rigatoni and a bit of the pasta water. I grated parmesan cheese over it, along with some freshly round black pepper. We have enough for dinner tomorrow.
Oh, Navlys--what an ordeal!
For lunch on Saturday, and into next week, I made the Penzey’s recipe for Chickpea and Spinach Stew, using tomato sauce I froze at the end of last summer. I cut the cumin to ¼ tsp. and the cayenne to a dash. I also added ½ tsp. baking soda to reduce acidity. I cooked ½ cup bulgur, then combined it with the stew at the end. Between the tomatoes, the spices, and the chickpeas, it is not a recipe my husband can eat, hence I have it for lunches.
I made broth this afternoon from the bones from the chicken we had earlier this week.
Dinner tonight is more leftover roast chicken, the rest of the sweet potatoes roasted (won't keep in this weather), and a salad of mixed greens, carrot, and mushrooms.
It was 86F today.
I roasted more sweet potato pieces to go with leftover chicken. We also microwaved fresh broccoli.
For dinner on Thursday, I roasted a chicken, and I roasted sweet potatoes tossed in olive oil in my countertop oven. We had a mixed greens and mushroom salad. Dessert was the chocolate blood orange cake that I froze in February, with icing made from blood orange juice I had frozen. Just a tablespoon of the juice makes a lovely pink icing.
I also made another batch of yogurt.
An Excellent, loaf, Mike!
On Wednesday, I baked my Whole Wheat Sourdough Cheese Crackers from dough that I made up last week.
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