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That looks delicious, Len. It's good to know that the fat cooks out.
On Monday evening, I started an apple butter recipe in the crockpot, to slow cook for ten hours, or overnight. I did not get it plugged in until a quarter after midnight. On Tuesday morning, we had our local shopping trip, so the crockpot switched to keep warm for two hours until I could get to it. I used the stick blender--very carefully, after last time when the apple butter went everywhere--then cooked it on low for two hours while stirring occasionally. I canned two 1-pint jars and two 8 oz. jars, with a scant half cup left to go into the refrigerator. These are the last of the seconds and some others from the fall. I still have plenty of Winesaps for baking.
We had leftovers from yesterday for dinner on Tuesday, which is why I was able to focus today on other baking and cooking projects.
On Monday, I baked Rustic Sourdough Wholegrain Bread, using a Romertopf bowl with a cloche on top. I thought the dough was a little dry when I kneaded it, so I added another tablespoon of water. We will see what it is like when we slice it for lunch tomorrow.
For dinner on Monday, I roasted three large bone-in chicken breasts. I made muddled mashed potatoes to go with them and pulled out leftover turkey gravy from Thanksgiving from the freezer. We microwaved frozen peas to go with the chicken and potatoes. My husband also had a bit of applesauce left from the batch I made last week.
On Sunday, I roasted a large Fairy Tale pumpkin that I bought last October at the farmers market. After scooping it out, draining it, then processing it, I divided it into containers and froze it for later use.
Fortunately, we had pizza left over from last night, so we had that for dinner. For dessert, we each had a slice of Joan's pound cake, that I thawed earlier from the freezer. It is still as wonderful as when she served it to us in her home. We have two more slices left in the freezer.
I made sourdough pan pizza on Saturday. The crust came out particularly well, probably because I fed the starter yesterday after making the cracker dough. I also brushed the dough with olive oil before adding the sauce and toppings.
I made my final batch of applesauce on Saturday. I am very happy with the Weston Deluxe tomato press. It has made making applesauce so much faster and easier. While I had hoped to use it for blackberries in the coming summer, after reading a review, I do not think that it will work well to remove the seeds, and that reviewer said that trying to use it for blackberries ended up cracking the auger. So, it may just be for applesauce unless someone gives me a lot of tomatoes.
We had snow on Friday and a little bit more overnight. The temperature high this Saturday was 2 1 F, after a morning low of 13 F, so I did not go to the weekly farmers market. I made pizza this evening, which is good for such a cold day.
What a beautiful cake, Joan!
On Friday, I baked mostly wholegrain flatbread crackers to go with hummus.
I also made dough for Whole Wheat Sourdough Cheese Crackers to bake next week.
Joan--Nothing is sadder than having great snacks with a disappointing football game. 🙁
On Friday, I made yogurt. I also made hummus from chickpeas that I had cooked and frozen a couple of months ago.
For dinner, we finished the pork loin roast with barley, butternut squash, and kale. Leftovers always give me time for other projects!
We had more of the Pork Loin Roast, barley, butternut squash, and kale that I cooked yesterday.
Sounds like a great soup, Chocomouse!
For dinner on New Year's Day, I made Pork Loin Roast with Barley, Butternut Squash, and Kale. It is the perfect one pot dinner for a cold day. Butternut squash was not plentiful at the farmers market this fall, for some reason, and I also have seen less of it in the grocery store. Last year, I made lots of Butternut squash soup but not so this year.
On New Year's Eve, I baked Spiced Pumpkin Bread (Kurbisgewurzbrot), a German rye bread from Stanley Ginsberg's blog, The Rye Baker. I've been baking it for about five years now, and I love this bread which uses just whole wheat and medium rye flour. It is cooling on the rack, and we will slice it at lunch tomorrow.
I also made the dough and assembled Eggnog Sweet Rolls on New Year's Eve, which I will refrigerate overnight and bake and glaze in the morning. I created this recipe last year out of a Fleischmann's Yeast and a Red Star Yeast recipe.
December 31, 2024 at 6:49 pm in reply to: What are you Cooking the Week of December 29, 2024? #45120I made Crispy Oven Fish and Chips on New Year's Eve, which we had with the remaining dill tartar sauce and the last of the fresh broccoli.
December 30, 2024 at 6:31 pm in reply to: What are you Cooking the Week of December 29, 2024? #45115I made Smoky Beans and Greens with a bit of ham for lunch on Monday. I was able to get salad turnips with greens attached a week ago at the local farmers market, so I used those tops. I did not have bell pepper to use with the onion, but I threw in some of the leftover ham. For the beans, I cooked a pound of navy beans this morning after soaking them overnight. I used a quarter of them today and will freeze three containers so that I have them on hand the next time that salad turnips with attached tops are available.
We had ham sandwiches on more of the pumpernickel rye for dinner. It's just so good!
December 29, 2024 at 6:17 pm in reply to: What are you Cooking the Week of December 29, 2024? #45111We had ham sandwiches again with applesauce and the rest of the leftover sweet potatoes.
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