On Tuesday, I made dough for another batch of my Whole Wheat Sourdough Cheese Crackers (Baker Aunt’s Crackers). I’ll bake them in five or six days. I am trying to keep up with my husband's consumption of them.
Aaron--Consider trying the Rye and Barley Crispbread. It makes 32 large squares which might slow the consumption a bit, as do the whole grains and the seeds on top.
BakerAunt.
Dinner on Tuesday was salmon and couscous with Penzey’s Greek Seasoning, mixed greens salad with carrots; and microwaved fresh broccoli.
Mark Bittman weighs in. This is an article and also has a recording of an interview he gave on All Things Considered:
My guess is that just as you would cream butter with sugar, so you "cream" the oil with the sugar. I have also noted that in a lot of oil cake recipes.
Black pepper is also an ingredient in the German Pfeffernusse cookies. I have a gingerbread cookie that uses a dash of cayenne.
I need to bake those rye ginger cookies again. They are delicious.
I'm not sure about the relationship between Bon Appetit and Epicurious. An email from Bon Appetit this evening is full of beef recipes. I assumed both magazines are owned by Conde Nast but perhaps operate independently from each other?
I baked my Lime Pecan Biscotti on Sunday, incorporating the changes I made last time, which uses 2/3 white whole wheat flour and more lime juice.
I also baked my Rye and Barley Crispbread (recipe here at Nebraska Kitchen). This time I topped them with sunflower and pumpkin seeds, since sesame seed seems to be an issue for my husband.
For lunch on Sunday, I made Creamy Tomato Soup (do not recall where I found this recipe), using fire roasted crushed tomatoes, evaporated milk, and 1 cup of turkey stock. I seasoned it with Penzey’s Tuscan Sunset and ¼ tsp. of their roasted garlic. I had some with a bowl of popcorn—one of my favorite rainy-day lunches.
It rained most of the night here, and we are still getting some light rain. It was 37F this morning. We needed the rain, and it is perfect weather for being in the kitchen.
That's a lot of baking, Mike.
On Saturday, I baked Malted Whole Grain Rolls, a recipe from KABC (back when it was KAF) that uses the malted wheat flakes they sell. My changes were to cut the salt from 1 ½ tsp. to 1 tsp., substitute 1 cup buttermilk for that much water, and delete the wholegrain improver. kI use ¼ tsp. honey to proof the yeast. I baked it in a “tear and share” ceramic baker that KAF was selling at the time, and for which they developed the recipe, since the dish came from Mason and Cash, so it had British recipes on the box. It makes rather large buns, and sometimes I bake the dough as a 9x9 ceramic dish and make twelve rather than seven rolls. I baked them to go with the soup.
I made another batch of yogurt on Saturday.
I also made soup using the rest of the chicken broth, some potato water, 2 cups Bob’s Red Mill Vegi Soup combo (lentils, split peas, and a bit of barley), and browned turkey and sauteed carrots, celery, and mushrooms, along with parsley, 2 Tbs. reconstituted dry onion, some dried garlic, and two different kinds of Herbs de Provence (using up a freebie and finishing it out with Penzeys). It is a good day for soup. We had another freeze last night, and it has been a day with highs in the mid-50s. A similarly cool week is predicted, so soup during the coming week is good. We are hoping that we will get rain tonight and tomorrow.
I'm glad to hear that your sister is home from the hospital, Joan.
I bake my spaghetti squash the same way Mike does. I only have two recipes so far in which I like it: this faux lasagna, which is really a casserole, and a tart recipe that I found in Ken Haedrich's The Harvest Baker. (I use a deeper tart pan and my own oil crust in place of his butter one.)
Thanks for posting the link to the recipe, Janiebakes. It gives me some additional ideas for such faux lasagnas.
Janiebakes--We follow a similar cooking and eating pattern of seeking more nutritious carbs. I have a "lasagna" that uses spaghetti squash that I like very much but that gives my husband issues due to the acidity of tomatoes. I may try your technique of adding some carrot to the sauce. I am also a great fan of butternut squash.
I forgot to mention yesterday that I made a large pot of chicken broth from the remains of the chicken I roasted on Monday, along with the remains of another one that I had frozen. Most of that broth will be used in the next few days, although I froze two one-cup containers.
For dinner on Thursday, I stir-fried carrots, celery, red bell pepper, mushrooms, a zucchini, added some parsley and reconstituted dry onion, then mixed it with the leftover chicken and farro that I had cooked in some of the chicken broth I made yesterday. We have enough for an additional meal tomorrow.
We do not have any You Pick strawberry places close to where we live. We would have to drive an hour. My husband put some plants on our terrace, but they have never produced any fruit, even though there are some flowers.
I'm glad that your sister seems to be getting better, Joan.
I roasted more sweet potato chunks on Wednesday to go with leftover roast chicken, and a bit of leftover mashed potatoes and gravy from last night. We also had a mixed greens salad with cherry tomatoes, mushrooms, and green onion tops.
On Wednesday, I baked Greek Yogurt Lemon Barley Cake in a Nordic Ware loaf pan that gives the imprint of citrus slices on top when the cake is turned out of its pan. I adapted this recipe that I found online by using nonfat Greek yogurt, adding 2 Tbs. Bob’s Red Mill milk powder, and replacing a third of the AP flour with barley flour. At another internet site I found a recipe for a lemon juice-sugar syrup that I brush onto the warm cake. Like many oil cakes, it will be much more flavorful tomorrow, so it is for tomorrow night’s dessert.
I gave up on commercial strawberries a couple of years ago. I have been spoiled by the ones I bought locally. I am not sure if the hard freeze we had a couple of weeks ago affected them. I will be keeping my eye out at the farmers' market. I would like enough that I can make jam.
