BakerAunt
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Dinner tonight is leftover breaded chicken breast and potato salad for my husband. I had salmon and couscous. That is because I accidentally thawed the single piece of salmon instead of the single frozen chicken breast. That's what happens when I go to bed, remember that I need to thaw an item, go downstairs and do not turn on the main light. (Both the salmon and the chicken come in the same kind of package.) We also had more microwaved broccoli.
We have spaghetti squash starts! One is rather large, and there are two smaller ones. It is taking over its section of the garden and crowding out the honeynut (small butternut squash) plant.
We lost the tomato that was starting to turn red. It was on the ground this morning and half rotten. My husband says that happens sometimes.
The snow peas and beans have been doing well.
If you lived near me, Skeptic, I would happily contribute the required starter for the recipe.
I'm not sure that you can get the taste and the rising activity with just a one day start. I thought that somewhere King Arthur had a sourdough workaround. I saw it in some recipe, but at the moment, I cannot recall where.
Sunday night dinner was breaded chicken breasts (flour, egg, panko with Penzey’s Sunny Paris) roasted and accompanied by potato salad and microwaved fresh green beans from our garden.
Our farmer's market is Tuesday evenings and Saturdays in the summer. I went yesterday and came home with scallions, dark purple bell peppers, a tomato, and 2 more zucchini.
We picked blueberries on Monday. On Saturday, I baked a blueberry cobbler, using the recipe from the King Arthur Baking Book, with my changes, which this time included using half barley flour. I was able to bake it in the countertop convection oven, so I did not heat up the kitchen on this hot and very humid day.
Dinner on Saturday was the Cook’s Country All-American Potato Salad, which I made earlier in the day, the rest of the glazed turkey-zucchini loaf, and microwaved green beans from our garden. The beans are thriving in this weather. In place of sour cream in the potato salad, I used Siggi’s nonfat Icelandic yogurt, which I bought on sale earlier in the week. I used fresh green onions from the farmer’s market. I am not sure what kind they are, but they produce a long green top with a small, fat white bulb at the bottom.
I made yogurt on Friday.
Thanks, Janiebakess. I will check and see, although I am not overly hopeful in an area where even finding 2% cheese is difficult.
Thursday’s dinner was stir-fry with leftover turkey I had frozen, soba noodles, carrots, celery, red bell pepper, green onion, broccoli, parsley, and from our garden, a small yellow bell pepper and snow peas. It was an unorthodox stir-fry in that I also used a bit of leftover turkey gravy that I thawed and thinned with water.
It is looking like we will not have the bounty of tomatoes we enjoyed last year. My husband says that one is starting to ripen. In the meantime, I bought a nice tomato at the farmer's market (she uses green houses or tunnels) and had my first Bacon-Tomato sandwich yesterday with turkey bacon. I could not find the turkey bacon I liked from last year (Kroger seems to have stopped selling it), so I had to buy Oscar Meyer smoked. I would give it a B-.
I have been trying to remember the brand of all-beef hotdogs that I used to buy, but it has been so long that I has forgotten it. I think that they were Ballpark. They came eight to a package, which was nice, as I was fond of Crescent Roll Hotdogs paired with baked beans. I used low-fat crescent rolls and 2% cheese; I tried reduced fat hot dogs, but they were terrible, so it was always the all-beef. (I realize the low-fat crescent rolls were still not nutritionally great.)
The other day, I found a recipe for half hot dogs wrapped in homemade cornmeal wrappings to be used as appetizers. That would be fun to try some day when I have other people around who can eat more of this stuff than I can allow myself.
Lately, I have been dreaming of a Brat on a bun.
On Wednesday, I baked my Whole Wheat Sourdough Cheese Crackers (aka Baker Aunt's Crackers) from dough I mixed last week.
Chocomouse: Is this the recipe?
https://www.food.com/recipe/oatmeal-date-muffins-41014
I might give it a try, but with a little less sugar.
I agree with you that mixers should not be used for muffins.
That is quite a project, Janiebakes. Wow!
To go with leftover soup on Tuesday, I baked cornbread. I used my countertop convection oven, and it did great.
That recipe looks great, Janiebakes.
On Monday, I made my Turkey-Zucchini Loaf with Peach Dijon Glaze. We had it with bulgur cooked in turkey broth from the freezer and microwaved fresh green beans from our garden.
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