Forum Replies Created
-
AuthorPosts
-
I made stir-fry for dinner on Tuesday. I used the leftover pork, the de-glazing from when the pork was cooked, celery, green onion, carrots, red bell pepper, mushrooms, broccoli, and soba noodles. I do not like this new brand of soba noodles that Kroger now carries. Today was the second time I have used them, and they came out a little better, but they are still too soggy. I will try decreasing the cooking time further. The brand Kroger originally carried were made in Japan; these are made in China.
One additional note on swapping olive or canola oil for butter in cakes. You will want to mix the wet ingredients together, then stir in the dry ingredients, being careful not to overmix. Otherwise, you will get a tough cake.
Yes, I make loose granola.
I did post a marmalade oat bar a couple of years ago, which I seem to recall you tried. I recently made it with an oil substitution. However, they were crispy. Possibly if put in a smaller pan, the interior would be slightly chewy. When I was making the butter version, I often used mini-chocolate chips.
See this search result here:
https://mynebraskakitchen.com/wordpress/forums/search/%22orange+marmalade%22/
That sounds really good, Joan! I'd like to experiment with other flavorings, but my husband is set on the cheese variety. I have made them before with Penzey's dry buttermilk dressing mix. I recall Aaron used Greek seasoning one time.
It also depends on the recipe. I use olive oil in whole grain breads, and it does not affect taste. I've used it in chocolate cake, and it works well. I'm more reluctant to use it in a vanilla cake. I have not tried it in sweet pie crusts, but it would probably work for a savory pie crust. I am eying a recipe for a graham cracker crust made with olive oil, as I would like to try a Key Lime Pie, or rather, Key Lime mini-pies, so that I can freeze some of them rather than eating it over a week, due to the sweetened condensed milk it requires.
I use canola oil when I want to limit the taste of the oil. I've also used grapeseed oil with a little butter in streusels. Avocado oil has been recommended to me by several people, but I wonder if it could be used fast enough not to go rancid.
I declared Monday a day of baking, as we were out of our three essentials: granola, crackers, and bread. I started by making my slight variation of King Arthur’s Maple Granola recipe on their site. (I halve the coconut, delete the salt, and add ½ cup pumpkin seeds.)
I next baked my Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
My third project was Millet-Sunflower Bread. The recipe is in King Arthur’s Whole Grain Baking (pp. 202-203). [Note: if you bake the recipe for the single loaf, only cook half the amount of millet it specifies, or you will have LOTS left over.] I have worked out a recipe to make two loaves and modified it by increasing the whole wheat flour and replacing 1 cup of the bread flour with high-gluten flour that I have on hand and ¼ cup First Clear flour in place of vital wheat gluten. This time I used maple syrup in place of honey, in part so that I could rinse out maple syrup jugs prior to recycling them. I also adapted the recipe to work with my Cuisinart stand mixer, and I hold the oil and salt until after the rest period. I did not double the 1 tsp. of yeast when I first worked out this recipe but used 1 ¾; however, I decided that given the whole grains, I would go ahead and use 2 tsp. The loaves had excellent oven spring (I preheated the oven to 75F and then turned it down to 350F). They are cooling on the rack. I will freeze one and we will slice the other one tomorrow. Due to the millet, these loaves need to be consumed within a few days and to be kept in a cool place. It also helps not to seal the container in which the loaf is kept.
Yes, it will evaporate unless tightly sealed.
I bought some for a recipe for a special crispbread, but the recipe had issues, and most of it ended up in the trash. That was the fault of the baker and his editor not the ammonium carbonate.
Chocomouse--I got the maple syrup into glass jars and sealed on Sunday afternoon. Rhett's instructions were perfect. I used four jars that had once held Vermont Country Store maple syrup, which are about 3 cups, but with filling them to 1/4-inch headspace hold somewhat more. I was able to fill three jars completely. The other one did not have quite enough, but since we were ready for more maple syrup, I just put my plastic pour spout lid (Vt Country Store) onto the bottle and popped it into the refrigerator.
I did some taste testing, liking of used spatula when I finished.... Heavenly.
Today I'm using some of your syrup in Maple Granola.
My original post disappeared. I had posted links to a three-day episode of the comic strip, Breaking Cat News (Thursday, Friday, and Saturday), in which the cats and their humans were paying tribute to the Great British Baking Show. Sorry it disappeared, but you can google the strip on Go comics and read it there.
February 21, 2021 at 10:12 pm in reply to: What are you Cooking the Week of February 21, 2021 #28752On Sunday evening, I cooked some millet. It needs to rest in the refrigerator overnight, and then I will use most of it in the bread I plan to bake.
For lunch on Sunday, and into the week, I made creamy tomato soup, using a can of crushed tomatoes, baking soda, a can of 2% evaporated milk, onion, and Italian Seasoning. It should have had a cup of chicken broth, but I did not thaw any because I know that I have a container of Penzey’s chicken base. I saw it in the past month in the pantry. Can I find it? I settled for a cup of water. It was still good, and unlike even the Healthy Request Campbell’s condensed tomato soup, it has no high fructose corn syrup and a lot less sodium.
Dinner on Sunday was boneless pork chops, cooked in the frying pan by my husband, roasted sweet potatoes cooked by me in the countertop oven, and microwaved frozen peas. The sweet potatoes are Beauregard, a variety I first encountered at the farmers’ market in the fall. I was able to find a bag of organically grown ones at Kroger last time we went to the next town to shop. They are naturally sweet—no need to add maple syrup.
When I make blueberry pie, I use allspice rather than cinnamon.
We didn't get snow, per se, but the snow on the roof blew off, and my husband found himself shoveling again! The wind is coming from the southeast, which is great in the summer but not in the winter when it makes it harder to keep the house warm.
The recipe sounds great, and would make a fast breakfast, but I won't be trying the baked oats, since it has 3 Tbs. butter and less oats than when I cook them my usual way for breakfast.
The Bob's Red Mill has different water to steel-cut oats ratios depending on whether the oats are cooked right away or rested overnight. It specifies 3/4 cup water to 1/4 cup oats when cooked right away, but 1 cup water and 1/4 cup oats when they are allowed to rest overnight after being added to the boiling water, or when using a slow cooker for overnight. When I made the steel-cut oat crackers last week, I used the ratio for cooking directly, and the water was mostly gone after 15 min. (directions say 15-20 min).
My breakfast steel-cut oats are 1/4 cup, which I add to boiling water and let rest covered on the stove overnight. The next day, I add 1/3 cup milk and 1 Tbs. dates. I cook over medium heat, stirring occasionally, until the spatula, pulled across the bottom of the pan briefly leaves a clear spot, then I cover, turn off the heat, and make my coffee. While the coffee brews, I put the oatmeal into a bowl with 1/4 tsp. maple sugar and chopped walnuts. It's a 20 minute process. I've thought of making a double recipe and microwaving the other half the next day, but then I'd be fighting my husband for the microwave, as that is how he cooks his quick oats.
February 20, 2021 at 5:59 pm in reply to: What are you Cooking the Week of February 14, 2021? #28719I made another batch of yogurt on Saturday.
I also roasted potato wedges again to go with leftover salmon patties for dinner, along with microwaved frozen mixed vegetables.
-
AuthorPosts
