BakerAunt
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For dinner on Tuesday, my husband finished up the lima beans with brown rice and ham, as there was only a single serving. That gave me the opportunity to try a Penzey’s recipe, Spanish Chickpea and Spinach Stew, which is on their website and featured in a recent email. I replaced the 28 oz. can of crushed tomatoes with 3 cups of tomato sauce with olive oil and garlic that I made from our garden late last fall and froze. I used olive oil rather than avocado oil to saute the onion. I deleted the additional garlic powder. I like moderate spiciness, so I reduced the ground cumin to ¼ tsp. and the cayenne pepper to a dash. I increased the smoked paprika to 1 ¼ tsp. I used 15 oz. of the chickpeas I cooked last week and a 12 oz. package of chopped frozen spinach. The recipe specifies serving over cooked grains. I chose to cook ½ cup bulgur (to make 1 ¼ cups cooked), which I mixed into the stew. It is delicious. I was able to use the spices, onion tomatoes, and chickpeas since my husband was not eating it. I now have lunches for into the week, as well as a recipe to serve someone who is vegan.
I will start looking through my numerous baking books and comparing pita recipes. I liked the puff and the flavor of these. I'm wondering if technique would give a more even thickness on sides.
Yes, some breads are supporting cast to the filling rather than accentuating it. When we first got married, my husband didn't want to "waste" the bread I baked on sandwiches and initially continued to buy a 100% whole wheat one for his sandwiches, a bread that I thought rather bland. It took some convincing for him to realize that a great bread flavor can complement the flavor of the sandwich filling. It also helped that the price of the bread shot up. Within a year, my trusty stand mixer (bought mostly with wedding gift cards) and I had put him on the path to home baked.
Thanks for the reports on the Ginsberg recipes, Mike!
I wonder how long it would take us to travel to Georgia....
Welcome Janiebakes! I remember you from the Baking Circle. In particular, I recall some posts where you and others were baking your way through the King Arthur Cookie baking book, although I'm unsure how many recipes were baked before people got busy with other projects.
On Monday, I baked the KABC Gourmet Soda Crackers again. They are definitely better when I do not put too much water in the dough! 🙁
I used the same technique as last time in setting the oven at 400F convection. I turned it off with a minute to spare because they seemed golden enough. I will probably cut the time to 9 minutes next time, or 4 min. 30 seconds before turning the baking sheet around. As I did last time, I allowed them to cool in oven after I turned it off, and since my oven vents excess heat after being turned off, I did not have to worry about overbrowning, and I did not need to leave the oven door open. I did taste a warm one, and these are tastier than that first batch and brown more nicely. It may be worthwhile to keep the Italian-style flour on hand just for these crackers.
I mixed dough on Sunday night for the KABC Gourmet Soda Crackers. In making the recipe this time, I realized that last time I added 5 oz. of water rather than 3 oz. No wonder the dough was goopy! I'm embarrassed to have made that error. I've added a note to last week's thread admitting it.
The dough rests overnight in the refrigerator, so I will bake the crackers tomorrow.
I deleted the post, as I put it in the wrong week. Sigh.
Chocomouse--I usually soak the Grape Nuts in the buttermilk for about an hour before I start. I think that also helps figure out the hydration. I have made a few changes since I posted the recipe, mostly by increasing the whole wheat flour and the liquid by a bit. I also have been using a combination of special gold and regular yeast, but it would probably be fine with just the regular.
I will add a note to the end of the recipe I posted with how I currently bake it.
Our dinner is leftover lima beans with brown rice and ham--no complaints!
I found some overripened bananas at the grocery store this morning (marked down), so on Sunday I baked my version of Buckwheat Banana Cake. It works perfectly in a 6-cup Bundt Pan.
We were also out of bread, so I baked two loaves of my buttermilk enriched and more whole wheat Grape Nuts Bread, which is one of my husband's favorites.
I took a page out of Joan's cookbook for dinner tonight!
For Saturday night’s dinner (and dinners into the coming week), I cooked 2 ½ cups large lima beans (first soaked overnight and into next day) with pieces of chopped ham, 2 Tbs. reconstituted dried onion, and 1 tsp. dried thyme. I cooked brown rice separately, then added it in when both were finished. I remembered that I had about 2/3 cup of brown and mixed wild rice in the freezer, so I pulled that out and put it in as well, since the broth was a little thin, then added some freshly ground pepper. My husband is not keen on ham by itself, but he likes it when I combine it with beans.
On Saturday, I baked the cheese crackers from the dough that I made up last week.
Navlys--I'd be tempted to leave early no matter how good the weather!
For dinner on Thursday, I roasted sweet potato chunks tossed in olive oil, which we had with leftover turkey loaf.
On Thursday I also cooked a bag of chickpeas that I had soaked overnight. I froze some, set some aside for a recipe that I will make in a few days, and used the remainder to make hummus to go with the bagel chips that I baked yesterday and probably some carrots and celery sticks.
Italian Cook--After the honey vendor stopped coming, possibly due to health issues, we discovered that there is someone in our town who keeps bees and produces honey. Although he stopped coming to the farmers' market, I was able to email him and we have bought his honey. In addition, the Kroger in the larger town to our northeast carries honey from a regional producer. However, if these sources ever go away, I will keep Lehmann's in mind.
I often bought Breitsammer honey at T.J. Maxx and Ross when I lived close to their stores. It is German honey, and my husband particularly likes their creamier honey.
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