BakerAunt
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I had intended to roast a chicken for dinner on Wednesday, but it had not thawed through, so I pulled out a can of salmon and made my salmon patties. To go with it, I sautéed a green and a yellow zucchini with some celery, then added the leftover tomato sauce from a batch that I made earlier in the week and a heaping tsp. of dehydrated onion that I reconstituted. I cooked some penne whole wheat pasta and mixed it in,
I also made another batch of yogurt on Wednesday.
Italian Cook--Tell your husband that there is ALWAYS room for more flour!
I used to wait for the Christmas season, when flour went on special (Gold Medal or Pillsbury unbleached), and then I would stock up, placing the bags in large plastic containers until needed. I recall Frick, from the Baking Circle, mentioning that she did the same thing, putting bags in roaster pans, etc.--much to her husband's puzzlement when he would discover them.
By the way, Bob's Red Mill has semolina flour available on their website again--or at least they did when I looked this afternoon.
Ooh, those brats sound so delicious, Chocomouse!
For dinner on Tuesday, I had the leftover bulgur and celery mixture that I had used to stuff the squash yesterday. I sautéed a diced yellow zucchini and chopped red bell pepper in grapeseed oil. I added 1 tsp. re-hydrated dried onion, and the drippings I deglazed from last night’s pork, along with some that I had frozen a while back. I added the leftover diced pork, then the bulgur mixture. We had it with microwaved fresh broccoli on the side.
The Walmart we usually shop in the next town over also has someone stationed outside to stop anyone without a mask, and they also track the number of people in the store at any given time. I'm not sure why the one we shopped yesterday did not.
I was happy that I could buy two bags of King Arthur AP for the same price as before the pandemic hit. However, there were only three bags on the shelf. I'm not sure if we just hit them on a day when they were re-stocking or not. I already had two bags at home, but I bought these additional two because I have "Pandemic Paranoia."
I have been craving brownies, so I pulled out the recipe for King Arthur’s Deep Dark Brownies. I always bake it in a 10x10 ceramic square dish rather than the 9x9 pan the recipe specifies. I find that the center did not cook well in the smaller metal pan, and this one, that KAF sold in the past, is perfect for this recipe. I made a few changes. I used white whole wheat flour rather than AP. I replaced one of the three eggs with 1 tbs. flax meal and 3 Tbs. water. I replaced half the vegetable oil with buttermilk. I use water, rather than strong coffee, because the recipe also specifies expresso powder, and my husband has his limits when it comes to coffee taste—even though he would still devour them! I could have left out the optional chocolate chips, but I instead used 30g (about ¼ cup) rather than the 1 cup I would have happily until two years ago. The recipe is best when it sits overnight, but there is no chance that at least a few brownies will not be eaten tonight.
We were in Walmart yesterday, in another county, having combined a routine medical visit with shopping in the area. It was early in the morning, around 9 a.m. It wasn't crowded, but there were FOUR people without masks, and the store personnel did nothing. They shopped and checked out like everyone else. We had to dodge around a couple of them. While that county does not have a mask mandate, the STATE does, and this county has seen a steady increase in cases.
I hope that you are doing ok, CWCdesign. You have had a difficult month.
A couple of other thoughts, Aaron. When I take the crackers out, I make sure that they are all disconnected from each other (cut apart with knife if necessary). I then slide them off the parchment and leave them on the hot baking sheet to cool down. Again, they should not be touching each other, as KABC says that will cause sogginess. Taking them off the parchment has the added benefit of letting me re-use it to roll out the dough for the next sheet.
My husband pan-cooked pork for dinner. I roasted two halves of a table queen squash for 40 minutes, then stuffed it with a mixture of bulgur, sautéed celery a bit of sage and parsley and onion powder, then topped with a bit of grated 2% cheese.
Joan--I can get my husband to try new recipes as long as I ease him into it, leave out the fresh onion, and avoid certain spices. He has been surprised that he enjoys most of the different kinds of squash that I've cooked over the past three years.
Your husband is a lot more adventurous than mine, Navlys. 🙂
I shelled a lot of pecans on Monday afternoon. A cup of them went into another batch of Maple Granola that I made this afternoon.
Aaron--If you have a convection setting on your oven, you might try that. I now use the convection setting, and I cut the time. I also turn the tray around halfway through.
On Sunday, I made dough for my Whole Wheat Sourdough Cheese Crackers. The dough is divided into four sections, which each section wrapped in saran in the refrigerator. I will roll out and bake later this week, after they have time to develop deeper flavor.
On Sunday afternoon, I made another 3 1/2 cups of tomato sauce from our garden tomatoes. I will freeze it.
Dinner tonight was leftover sourdough pan pizza.
The bread looks good, Mike.
I baked my sourdough pan pizza for Saturday dinner. I topped it with homemade sauce from the freezer, Canadian bacon, mozzarella cheese, mushrooms, red bell pepper from our garden, green onion, black olives on my half, and freshly grated Parmesan on top.
I made tomato sauce on Friday, using our bounty of tomatoes. I froze about 3 ½ cups. I have another ¾ cup that I have set aside to use in the next few days. For dinner, I made Salmon and Couscous with Penzey’s Greek seasoning. We had it with microwaved frozen mixed vegetables.
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