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We had leftover chicken for dinner on Thursday. My husband had more of the mashed potatoes. I halved and roasted a carnival squash. After baking it at 375 F for 40 minutes, I filled the halves with a mixture of farro cooked in chicken broth, sauteed red onion and banana pepper, some leftover slivered almonds, and a bit of dried sage, then topped it with some leftover Greek cheese crumbles before baking it another 10 minutes. I ate one half with my chicken and will warm up the other half at dinner tomorrow. My husband is not a fan of the various acorn squashes, so he does not mind.
I was going to bake small loaves of pumpkin bread on Wednesday, but then I remembered my recipe for Pumpkin Chocolate Swirl Cake, which I adapted from a recipe that came with the Nordic Ware Autumn Wreath pan. So, I mixed up a large batch of the grease, as I plan to use a lot of my Nordic Ware pans this autumn and winter and baked the cake. We should have waited until tomorrow to slice it, but we do not have that much self-control. The cake is delicious and will be even better tomorrow.
I roasted six whole chicken legs on Wednesday. We had some for dinner tonight with muddled mashed potatoes. Once again, I steamed the potatoes rather than boiling them. After mashing, I added a bit of salt and some evaporated milk that needed to be used. We will get another two meals out of today's cooking.
I, too, have the cookbook disease. I even have some Bon Appetit magazines that I need to go through to see if there are any recipes that I might cook or bake. (We won't talk about the piles of cut out and printed from the internet recipes that I have.) I gave up cabinet space in my small kitchen for a large, three shelf bookcase, and I have a row of cookbooks on top of it. Out in our Annex, I have two bookcases of cookbooks. I easily have over 300.
I need to look up some recipes from them to try.
Thanks for reporting back on that pumpkin bread recipe, CWCdesign!
On Tuesday, I baked three loaves of Whole Wheat Oat Bran Bread. Two go into the freezer, and we will start eating the other one at lunch tomorrow.
Navlys--all prepared soups benefit from additions, in my humble opinion. I'm glad you were able to add some good touches to yours.
I made yogurt on Tuesday.
We are having more of Sunday's soup for dinner tonight.
We had more of the soup for dinner that I made on Sunday.
I made turkey vegetable soup for dinner on Sunday using some of the turkey broth that I made last week, along with ground turkey, carrots, celery, yellow bell pepper, mushrooms, and pasta in Halloween shapes.
Some places around here did have a freeze last week. One vendor at our farmers market is now done for the season. My husband covered the pumpkins and the lime trees. I went ahead and picked the green tomatoes and will try to ripen them in the house and turn them into pizza sauce.
October 20, 2024 at 6:14 pm in reply to: met Chocomouse at the Rhinebeck Sheep and Woolfest today #44347Every time that I see such lovely yarn, I really wish that I had learned how to knit and crochet.
You have been through a lot, Kimbob! It is good to have you back with us at Nebraska Kitchen.
I made cornmeal pancakes for breakfast on Sunday, using Bob's Red Mill coarse grind cornmeal and white whole wheat flour. The recipe came from a package of the BRM coarse cornmeal--back before they were so focused on gluten-free. I make half a recipe, which is just right for the two of us.
Someone, I don't recall who, was looking for a pumpkin-shaped bread recipe. I mentioned that King Arthur has such a recipe. There was a link in today's KABC email:
Alas, Mike, for me it is not just about peeling off the skin after the chicken cooks, unless the chicken is on a rack that allows the fat to drip off. If I allow the fat to drip into the rest of the food that I will eat, it causes digestive issues. To get around the problem with another recipe, where the chicken cooks on a bed of rice (which meant the fat on the skin dripped into the rice), I skinned the chicken, then made a Panko coating. that protected the chicken from drying out but meant that i did not have the fat issue.
King Arthur also included a link to this discussion of increasing pumpkin flavor:
https://www.kingarthurbaking.com/blog/2023/10/04/simple-trick-for-better-pumpkin-bakes
I highly recommend the King Arthur Pumpkin Spice Latte Bars. While my cutting of the sugar by a third and replacing of 3 Tbs. of butter with avocado oil probably changed the texture to more cake-like than the original, the texture is fine, and the flavor is excellent. I was worried about what my husband would think about the espresso in the glaze, but it plays nicely against the spices, so he did not mind it. I did accidentally use water rather than milk in the glaze, but it still worked.
I suppose this recipe can count as my contribution to this month's recipe challenge.
https://www.kingarthurbaking.com/recipes/pumpkin-spice-latte-bars-recipe
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