BakerAunt

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  • in reply to: What are you Cooking the Week of March 30, 2025? #45973
    BakerAunt
    Participant

      Sunday dinner was Progresso canned chicken and rice soup. I keep it around for when we travel, but it is also good when the electricity goes out. I heated it in a pan on the wood stove.

      Monday night dinner was leftover stir-fry.

      Tuesday night dinner was the rest of the stir-fry for my husband and a slice of my spaghetti squash quiche, which I also had for lunch, for me.

      in reply to: What are you Baking the Week of March 30, 2025? #45972
      BakerAunt
      Participant

        On Wednesday, I baked Soft Oatmeal Raisin Walnut Cookies. These are comfort food cookies, which we needed after the previous two days (see member news for details).

        in reply to: What are you Cooking the Week of March 23, 2025? #45941
        BakerAunt
        Participant

          I'm happy to hear you have had an excellent tomato harvest, Mike! How wonderful. I'm dreaming of Turkey Bacon and Tomato sandwiches now. Also, still dreaming of pizza, but perhaps that will happen next week when we have another cold spell.

          For dinner on Friday, I made stir-fry, using the leftover pork, the deglazing, soba noodles, carrots, celery, red bell pepper (including a tiny one on the plant that has overwintered inside), mushrooms, and broccoli.

          On Saturday, I made yogurt. For dinner, my husband had leftover soup. I made a Spaghetti Squash Quiche using my last spaghetti squash from last autumn. I was amazed that it kept so well. I also used three of my farmers market eggs in it. My husband is not big on quiche or on onions, so I had a piece for dinner and will eat the rest for lunches for the next five days.

          in reply to: What are you Baking the Week of March 23, 2025? #45940
          BakerAunt
          Participant

            Thanks, Len and Joan. I'm happily recovered.

            I made the dough for Whole Wheat Sourdough Cheese Crackers on Friday. We are going through this last batch quickly, so I want to be ready to bake more next week.

            Your Hot Cross Buns have made me start to think about baking some soon, Skeptic!

            Ah, yes, Joan. I think that I printed off the recipe from a link you posted for the Georgia Cornbread, although I have not baked it.

            in reply to: What are you Cooking the Week of March 23, 2025? #45932
            BakerAunt
            Participant

              Great--with three people having pizza, now I want pizza!

              We had more of the soup tonight, which let me focus on a day of baking.

              in reply to: What are you Baking the Week of March 23, 2025? #45931
              BakerAunt
              Participant

                I am feeling better after my brush with whatever the heck I had Monday night into Wednesday. Thankfully, it was more annoying than debilitating. Other than major chills on Monday night and runny nose, itchy eyes, and general tiredness, I was mostly focused on not infecting my husband.

                I was able to bake today, and I made the most of it. I baked Whole Wheat Apple Muffins with Penzey's Cinnamon Sugar sprinkled on top. I had one for lunch with a single-egg omelet.

                I also tried the King Arthur Lemon Crinkle Cookies again with my substitution of white whole wheat flour, an increase of avocado oil from 4 to 5 Tbs. and an increase of Lemon juice from 3 to 4 Tbs. and addition of 2 Tbs. Bob's Red Mill milk powder. I got 16 rather than 22 cookies. I plan to let them rest until tomorrow so that the flavor can infuse.

                Two loaves of Whole Wheat Buttermilk Grape Nuts Bread is my final bake on Monday. It is one of Scott's favorite breads. I have been working on making it more whole grain and now use white whole wheat flour so that the malt flavor does not get eclipsed. It was chilly in the house, so the rising times were longer than usual.

                in reply to: What are you Cooking the Week of March 23, 2025? #45922
                BakerAunt
                Participant

                  I'll bet that pizza tasted as wonderful as it looks, CWCdesign!

                  in reply to: What are you Cooking the Week of March 23, 2025? #45917
                  BakerAunt
                  Participant

                    On Wednesday, my husband pan-cooked some boneless pork ribs and I roasted sweet potato chunks tossed in olive oil. We had microwaved frozen mixed vegetables as well.

                    in reply to: What are you Cooking the Week of March 23, 2025? #45914
                    BakerAunt
                    Participant

                      That's a lovely stir-fry, Len.

                      Glad you are on the mend, Joan.

                      We had more of the soup for dinner, I started feeling under the weather last night, so I took it easy today.

                      in reply to: What are you Cooking the Week of March 23, 2025? #45902
                      BakerAunt
                      Participant

                        We had more of the soup for dinner tonight.

                        in reply to: What are you Cooking the Week of March 23, 2025? #45888
                        BakerAunt
                        Participant

                          I made yogurt on Sunday

                          I also made turkey broth, using the bones from our Thanksgiving turkey, which have been taking up freezer space. I used a large oval Staub pot, which nicely holds the turkey bones to make the broth, which I strained into a bowl.

                          I used the same Staub pan, with about 75% of that broth, to make soup, thus making my husband happy that there was not an extra pot to wash. The soup's additional ingredients were browned ground turkey, 2 cups of Bob's Red Mill Vegi-Mix (split green and yellow peas, red and brown lentils, and barley), sauteed chopped carrots, celery, and yellow bell pepper, sliced mushrooms, rehydrated dried onion, a tablespoon of Penzey's Ozark seasoning, and then, at the end of cooking, I add kale sauteed in olive oil. It began raining in the late afternoon on a chilly day, so soup is perfect for tonight, with enough left for at least four more meals. I froze the remaining turkey broth.

                          in reply to: What are you Cooking the Week of March 16, 2025? #45883
                          BakerAunt
                          Participant

                            We are finishing the hamburger stroganoff tonight with microwaved broccoli as the vegetable.

                            in reply to: What are you Baking the Week of March 16, 2025? #45882
                            BakerAunt
                            Participant

                              I baked Apple, Barley, and Olive Oil Cakes on Saturday. I split the batter between 1 6-cup regular Bundt pan and a 3-cup Kaiser Bundt pan. I will freeze the smaller one. Tomorrow, we will begin eating the larger one. I still have some apples to use up. Although they are getting a bit wrinkly, they are not soft. These were supposedly traditional Winesaps, but I think they are too large for that and must be the newer variety. They just do not soften up in pie, which is why I still have them around. They do best in either apple crisp or in a recipe like this cake which requires grated apples. The food processor made quick work of the grating.

                              in reply to: What are you Cooking the Week of March 16, 2025? #45880
                              BakerAunt
                              Participant

                                We had more of the hamburger stroganoff, but we had microwaved frozen mixed vegetables with it.

                                in reply to: A Feeder for Sourdough Starter? #45876
                                BakerAunt
                                Participant

                                  I prefer unfussy sourdough starters that do not require daily feeding. Mine gets used about every two weeks now, thanks to my husband's insatiable desire for crackers, but it has gone for over a month and still recovered. I have been working to use it more in breads. It is also what I use for my pan pizza crust.

                                Viewing 15 posts - 316 through 330 (of 8,070 total)