BakerAunt
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I have heard of black bean brownies on some TV show ages ago.
I have also heard of beet brownies.
I took advantage of some cooler weather (with rain!) to bake a sourdough pan pizza—with the usual toppings—for dinner on Tuesday. We had it with coleslaw, which is a surprisingly (to me) good combination.
I started with the shredding blades--first the fine, then the regular--but it was not the right size for coleslaw. If I had been thinking clearly, I would have worked out that the slicing blade would work for the vertical pieces of cabbage.
I was able to buy a lovely cabbage from one of my favored farmer’s market vendors on Saturday. On Tuesday morning, I made J. Kenji Lopez-Alt’s “Super-Simple Tangy Buttermilk Coleslaw.” My only change was to exclude the red onion in deference to my husband and instead use 2 tsp. Penzey’s dried onion that I rehydrated in the dressing mixture before adding. I made a note to myself this time that when I shred cabbage in the food processor, I need to use the regular slicing disc, not the shredding disc. I used the regular shredding disk for the carrot.
My next project will be making pizza sauce, using a can of Muir Glen organic diced, fire-roasted tomatoes.
My pan was made by Chicago Metallic. I may have picked it up at T.J. Maxx once upon a time.
I also have some pans that have small rectangular squares with removeable bottoms that can be used for sweet or savory pastry. I know that I used them to make goodies for a party tray, but I do not recall exactly what I baked. I think it was a King Arthur recipe that was promoted along with the pan, and these pans, also Chicago Metallic, did come from the former KAF. I'm sure I have those recipes somewhere. If I find them, I'll post them, as they would work in the cheesecake pan as well.
It might be worthwhile going to the Chicago Metallic website to see what recipes are there.
Sounds delicious, Mike!
I made and canned four more 8 oz. jars of Black Raspberry Jam on Monday. I waited until evening, having decided that it was not going to rain--we have had three days of rain forecast and never received more than a smattering—and of course it rained after I started. (My husband and I have decided that the internet forecasts are not worth the paper they are not printed on.) I am hoping it will not make a difference. I still have a few black raspberries in the refrigerator, but there will not be enough for another batch of my favorite jam. The blackberries are beginning to ripen, however, so there will be a mixed berry jam. I may have to freeze the remaining black raspberries until then.
I have this pan, but I have not yet used it. I have been thinking of trying mini-cheesecakes--and freezing most of them. That way I could have a special treat with far less guilt than if I baked a regular cheese cake.
We had enough green beans from the garden to add to dinner tonight.
The black raspberries are ending, but yesterday I picked the first two blackberries from the plants on the terrace. It looks like we may have a lot, and these are larger than those from other years, which I attribute to the good rains we received. We were hoping for some light rain yesterday and today, but we have only had misting so far.
The two kinds of squash plants (small spaghetti and honeynut butternut squash) have some flowers.
Sunday dinner was leftover Tarragon Chicken, Mushrooms, and Rice, with microwaved fresh green beans—the first--from our garden.
On Sunday, I made the dough for Whole Wheat Sourdough Cheese Crackers.
I made a batch of yogurt on Sunday.
I did a google search on the chicken skin and was not satisfied with the stories I found. Nutrition is a moving target, and I'm going to wait for more information before eating the skin, although every now and then, when I have a particularly crispy skin, I will eat a bit of it.
Chocomouse--no, I do not remove the skin before cooking. I tried doing that and the chicken just does not cook right and is not worth eating. I take the skin off before I eat the cooked chicken. Usually, I roast chicken pieces on a rack, so that the grease drains away. Otherwise, I try not to overdo recipes like this one where the fat is going to mingle with the rest of the ingredients.
On Saturday, I baked another recipe from Elena Paravantes’ blog Olive Tomato: Authentic Italian Lemon and Ricotta Cookies (no butter).
I replaced half of the AP flour (used Gold Medal) with half white whole wheat flour. I used low-fat ricotta, and I used 7.5 oz. rather than 8 oz., because it comes in a 15 oz. container, and I want to be able to use the other half either to bake this recipe again or to try another. I used a large egg rather than a medium, as large eggs are what I have on hand. I shaped the cookies with a Zeroll #40 scoop (she specifies about a tablespoon each), and I ended up with 29 rather than 25, which is fine by me. I baked them on heavy baking sheets, on the third rack up (somewhat above center).
The cookies are cakey and not too sweet. My husband ate three in a row and remarked that they would make a good snack. They would go well with coffee or tea. I didn't sprinkle powdered sugar over them, but I would definitely do so for a festive cookie plate.
With cooler weather, dinner on Saturday will be Tarragon Chicken, Mushrooms, and Rice, which I adapted from John Whaite’s “One-Pot Tarragon Chicken, Mushrooms & Rice, which he shared with The Splendid Table. I replaced the basmati rice with an equal mixture of brown and a wild rice blend, so I adjust the liquid and the cooking method. I start the rice in the broth in a covered oven pan for 20 minutes, then add the chicken and bake uncovered for 45-50 minutes. We will enjoy it with microwaved fresh broccoli.
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