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I made Cauliflower Soup for lunch on Thursday and over the next few days. The recipe comes from No Salt, No Sugar, No Fat Cookbook. The cookbook dates from when “all fat is bad” was in ascendance. Today, I altered the recipe and first sauteed the onion (half the amount specified) in some olive oil, then added the garlic before adding the broth and the cauliflower. Some whole wheat flour and 1% milk are added later. The taste is more mellow with the change, so that is how I will make this soup in the future.
I also made chicken broth from the yesterday's roasted chicken bones.
Hm--I bought a box at the start of the pandemic to assure that I could bake the occasional Grape Nuts bread (my husband's favorite), but I had no need to buy a box recently.
Might there be a barley sourcing issue? I'm still flabbergasted that Bob's Red Mill dropped barley from its product line, especially since barley can play a part in regulating blood sugar and reducing cholesterol, so it would seem to be a fit with the company's emphasis on health. I started using it because I like the taste, and it works particularly well as a partial substitution for AP flour in cakes. (It is also crucial for my crispbread recipe.) The reply I received from Bob's Red Mill mentioned sourcing and equipment as reasons but without additional details.
I had seven remaining Winesap apples that needed to be used, so Wednesday morning, I was checked out “apple cake” at Smitten Kitchen and found “Mom’s Apple Cake.”
Although it calls for six apples, I decided that seven small Winesaps would work. I do not peel my apples, and that usually works well in cakes, so I did not peel these. I tweaked the recipe slightly by substituting 1/3 barley flour, by weight, for that much AP flour. I used King Arthur as the AP flour, since the gluten would take a hit from the barley substitution. I also added 2 Tbs. Bob’s Red Mill Powder to the flour mixture. Deb Perelman says her family never uses the walnuts (her Mom cut this recipe out of a woman’s magazine a long time ago), but I like walnuts with apples and knew it would give the cake some texture. I have a dark, heavy one-piece tube pan, so I reduced the temperature to 325F. I baked it on the second rack up in my oven—the usual position for breads and large Bundt cake pans—and baked for 90 minutes. As the recipe states, I let it cool completely in the pan before running a spatula around the edges and inverting it onto a plate. (It came out cleanly. The trick is not to let any of the apple coated sugar-cinnamon pieces touch the sides of the pan when assembling the cake for baking.) We each had a slice for dessert tonight, and it is excellent. I'll definitely bake it again next apple season.
For Wednesday dinner, I roasted a chicken in my big oven. I roasted chunks of sweet potato tossed in olive oil in the countertop oven. We also had a mixed greens salad with a few vegetables.
We had leftover soup and cornbread on this drizzly afternoon and evening. I'm not complaining about the weather, as we need whatever moisture we can get. My husband started planting more trees in our woodland property today.
On Tuesday, I baked Lime-Pecan Biscotti, an oil-based recipe that I have been developing from a butter-based one that appeared years ago in Bon Appetit for Lemon-Walnut Biscotti. I continued tweaking it, this time by making it 2/3 white whole wheat, slightly reducing the sugar, and cutting the salt. I also increased the lime juice to offset the wholegrain. The limes I used did not have good skin for zesting. The biscotti are good, and my husband enjoys them, but they would be better with the zest.
I googled the Sirva Shoulder that Banneton mentioned. The shot definitely affected the nerve in my arm for the initial 24 hours, and there is some remaining mild nerve discomfort that I expect will alleviate. My arm had pain and there was some problem with muscle control, and it was stiff. I used my left arm to "arrange" the right one when putting on clothing or re-arranging myself in bed during that initial period. I had instant oatmeal on Sunday so that I would not need to stir it. I did not have any bruising on my arm. Like Chocomouse, I had more pain that seemed to last the whole time of the shot, and the site seemed higher.
I hope that you feel better, Chocomouse.
I had planned roasted chicken for tonight, but despite three days in the refrigerator, the chicken had not thawed, so I pivoted to lentil soup. When I make soup, I rarely use a recipe. Tonight’s soup was chopped carrots, celery, and red bell pepper sauteed in olive oil, then I added 8 oz. mushrooms. I used the leftover water from the mashed potatoes I made last week, then added 2 tsp. dried onion that I had rehydrated, 7 cups of turkey and chicken broth from the freezer, 1 and 2/3 cups brown lentils and 1/3 cup red lentils, 1/3 cup barley, and 2 tsp. Penzey’s Ozark Seasoning. At the end, I stirred in chopped parsley.
I made dough for my Whole Wheat Sourdough Cheese Crackers on Monday. It will rest in the refrigerator and be rolled and baked next week.
I also baked cornbread muffins in my two Nordic Ware heart pans to go with the soup I made for dinner.
I had more side effects from my second Pfizer shot than I had from the first one. My arm was very sore, and I had difficulty shaping the rolls I made on Saturday. (I'm right handed, but I opt for the shot in the right arm since I must sleep on my left side.) I had chills and aches and pains throughout the night, loss of appetite and some nausea the next day. I spent most of Sunday on the couch drifting off to sleep. I am feeling better today but will still take it easy.
My husband received the Moderna, and his side effects after the first was nausea and tiredness but after the second, just some tiredness. He worries that not having more side effects means "it's not working." However, I pointed out that the vaccines likely affect people in different ways, just as the illness does. I think that accounts more for the difference in response than which vaccine we each received.
Whatever the side effects, I will endure them rather than contracting the illness or giving it to someone else.
I hope it will be a good strawberry season locally this year. They have spoiled me, and I now ignore those in the store.
We used the Dutch Oven rolls to make little sandwiches with some of the leftover maple-glazed pork tenderloin. We added a salad of greens and cherry tomatoes sprinkled with sunflower seeds.
I baked my adaptation of the KAF Dutch Oven Dinner Rolls again. These are so good.
Happy Belated Birthday, Kimbob.
I prefer the low tech--and inexpensive--method. One of the problems with the sourdough craze is that the recipe sites are making it seem more complicated than it is and undermining the confidence of new sourdough bakers.
BTW, Stephen Colbert had someone send him starter--he described it as looking like paint chips--that finally enabled him to produce a lovely loaf, which he featured in a picture on A Late Show.
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