BakerAunt
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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.
To go with leftover roast chicken on Tuesday, I boiled some quartered red potatoes, unpeeled, then coarsely mashed them with a bit of salt and Greek yogurt. I had made gravy last night from the pan drippings, so we had that over the potatoes. Microwaved fresh broccoli completed the main meal. For dessert, I pulled out the last small apple-barley cake from the freezer.
Skeptic--I baked them and liked them a lot. My husband considered them too spicy (!), but he has a sensitive gut. I will bake them again, as that will mean that I actually have cookies around to eat with my tea!
I used a Zeroll #40 scoop for the dough. I suggest dropping the ball into the granulated or sparkling sugar before putting it on the parchment.
Joan--I hope that your sister is doing better.
For dinner on Monday, I roasted a chicken and tried a new method. I started it at 450F for 20 minutes, then reduced the temperature to 350F for an hour and 40 minutes when it tested done. It had crispier skin (which alas, I cannot eat) and the chicken was moist. I also roasted sweet potato chunks tossed in olive oil in my small convection oven. A mixed salad rounded out the meal.
I have not gotten on board the air fryer craze. I felt tempted by the idea of guilt-free onion rings, but that would not justify having to store an additional appliance, and I have not heard from anyone that it makes great onion rings.
One of the Holderness family You Tube videos is the wife praising the air fryer. Perhaps it is a matter of finding the right recipes?
Also, I think that Chocomouse mentioned that her new convection oven also has an air fryer feature?
As a general rule, I am slow to try new kitchen appliances, maybe because my dear mother was always getting hooked in by the latest gimmick, and they piled up. Some were still unopened when the house was cleared out after she died.
I ignored bread machines for the longest time, until I decided that having a secondhand one in our then second home, when I did not have the mixer, would be useful for kneading. I now have two, the original small one that can travel with us, and a larger Zo. They work well for me for pizza dough, sweet rolls, or a single loaf of bread.
On Sunday, I baked Whole Wheat Sourdough Cheese Crackers (nicknamed Baker Aunt's Crackers) from dough that I made last week. Instead of grapeseed oil, I used avocado oil to brush the dough. I also tried to hold back on the salt on top, since my husband asked me to do so and his blood pressure is higher than mine.
That sounds delicious, Rottiedogs!
On Sunday, I made another batch of yogurt.
Dinner tonight will be leftover pizza, quick and easy.
I made a sourdough pan pizza for Saturday night dinner. I topped it with homemade sauce, Canadian bacon, mozzarella, mushrooms, red bell pepper, and Parmesan, with black olives on my side as well.
I made some pizza sauce on Saturday, as I do not appear to have any more in the freezer. I used some marked down tomatoes from the grocery store. I am looking forward to the taste of our own summer tomatoes.
On Friday, I baked Zucchini Cinnamon Chip Bars, which are my rift on KABC’s Zucchini Chocolate Chip Pecan Bars.
We were also out of bread, so on Friday I baked three loaves of my adaptation of Grandma A’s Ranch Hand Bread. This recipe has been a favorite ever since Dachshundlady brought it to our attention on the Baking Circle where it was posted. The recipe is now here at Nebraska Kitchen. It makes three loaves, but there is a scaled down single loaf recipe, by Zen, also posted here that can be done with a mixer or bread machine.
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