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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.
February 19, 2021 at 9:51 pm in reply to: What are you Cooking the Week of February 14, 2021? #28704Len--not only did we both have salmon tonight and have pork for upcoming meals, but I'm planning on roasting sweet potatoes to go with the pork!
Great to hear about your sourdough, Joan!
I baked my Lime-Pecan biscotti on Friday since I ate the last maple cookie with my tea. The limes are from my tree, I used just 2 cups pecans this time instead of three, and that works well.
February 19, 2021 at 6:32 pm in reply to: What are you Cooking the Week of February 14, 2021? #28700We had planned on Friday to have pan-cooked pork, a meal to which I look forward, as my husband cooks it, but we realized that the pork had not thawed. I pulled out a can of salmon and made salmon patties instead. I also tossed russet potatoes in olive oil and Penzey’s Mural seasoning and roasted at 400F for an hour. We had fresh microwaved broccoli as well.
February 18, 2021 at 6:25 pm in reply to: What are you Cooking the Week of February 14, 2021? #28689Maybe Rottiedogs can find the recipe in the Wayback machine?
Italian Cook--scales are great for weighing ingredients such a yogurt, peanut butter, etc. I always hated fitting those into a measuring cup, then having to scrape out the measuring cup. It's so much easier, even it it is just putting it into a little bowl for the weighing.
On Thursday, I baked “Blood Orange Yogurt Loaf,” a recipe that I found at Taste of Home, which credited it to a blog, How Sweet Eats. I made a few changes by replacing a third of the AP flour with barley flour, using nonfat Greek yogurt, and replacing the melted coconut oil with an equal amount of canola oil. I baked it in a 6-cup Bundt loaf pan with swirl design. I’ll glaze it tomorrow, but I will use the glaze from the recipe I baked earlier this week.
We had another inch and a half overnight. Before the snow fell, someone who was likely exceeding the 20 mph speed limit on the county road next to our property, and clearly driving too fast for conditions, tore up our mailbox, which will have to be replaced (after winter!). My husband was able to push it up so that we can still get our mail, but the door does not close properly anymore.
I'll make a note of that variety in case I see it. I doubt that will happen in the local grocery store, but I might look in the next town when we go shopping again. The York apples we bought last year were also a great eating and baking apple.
Lots of great baking experimentation is going on this week at Nebraska Kitchen!
On Wednesday, I took the “Steel-Cut Oat Crackers” recipe in King Arthur’s Whole Grain Baking (p. 162), which I have never baked, and made some adaptations to replace the 4 Tbs. of butter. I used 2 ½ Tbs. canola oil, which I whisked with ¼ cup buttermilk rather than water. I found that I needed an additional 4 Tbs. of water to get the dough to come together. The recipe assumes that one has left over steel-cut oats, which I never do. I ended up cooking 2 Tbs. steel-cut oats in 3 oz. of water. That probably made about 1/3 cup rather than the ½ cup, but the recipe still worked. After I combined the dry ingredients (and cut the salt to ¾ tsp. and added 1 Tbs. Bob’s Red Mill milk powder), I distributed the cooked and cooled steel-cut oats, using my fingers to break them apart. I then added the buttermilk-oil mixture, before adding the water, one tablespoon at a time, and bringing it together first with a pastry fork and then with a bowl scraper. I divided it in half and wrapped one half in saran before rolling the first one out. The next time I bake these, I would wrap both halves and let them rest 15 minutes, as the second half was much easier to roll out after resting while I worked with the first half. I baked at the stated temperature, but I used the convection setting on my oven and baked on the third rack up (slightly above center) for 15 minutes, turning halfway. We had them with pea soup tonight, and they are excellent and nicely crisp. I will bake these again, as we like the flavor, and they are fast to make, especially if cut into 2-inch squares with a pizza wheel. I am delighted now to have a third cracker recipe.
February 17, 2021 at 6:24 pm in reply to: What are you Cooking the Week of February 14, 2021? #28672I made split pea soup with ham for Wednesday night’s dinner.
Wednesday morning it was -9F when my husband did a temperature check outside.
West Texas, where I used to live, and the panhandle of the state are somewhat better prepared for cold weather and occasional snow than the rest of the state. We could always tell which university students came from other parts of Texas when the first cold hit, and they did not have the coats, hats, etc. for it.
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