BakerAunt
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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.
On Thursday evening, I baked our favorite blueberry pie, using the Carole Walter recipe in Great Pies & Tarts. I use my oil crust, and I cut the streusel in half. We are looking forward to cutting into it tomorrow.
Chocomouse--I've been having Bacon and Tomato (I never include lettuce) sandwiches for lunch since last week. I've decided that a single slice of turkey bacon, cut in half and lightly fried, comes close enough to the fatty bacon that I have to forgo. With 0.5g saturated fat and 200 mg. sodium per single slice, it works for me in setting off the excellent tomatoes we are growing.
On Thursday, I made another batch of yogurt.
I missed it. I'm not sure that I've ever eaten a guava.
On Wednesday afternoon, I tackled the increasing pile of tomatoes from our garden on the counter. I cut up enough to overfill a 2-liter measuring cup/bowl. I cooked them down, after initially sautéing minced garlic in olive oil in a 4-quart sauté pan. I added 1 tsp. sugar. I let them cook down to make 2 cups tomato puree, which will be used on two future sourdough pan pizzas. I will freeze on and use the other near the end of the week, since it is supposed to cool down enough for baking pizza.
I have a vague memory that KAF did a recipe version of Oreos.
While I liked Oreos as a kid--and I ate the cookie as assembled, no taking apart and licking out the frosting--it is a memory that I prefer to leave in the past. I'm sure that the modern one will not taste as I remember it.
Welcome back, Aaron. I hope that you got at least a little "vacation" during your time in Maine.
We now have someone at our Farmers Market who does some artisan breads--mostly small loaves, buns, and bagels. I've not tried any of it, as I bake my own and was not tempted. He started selling it last year at the winter market, and people must like it, as he is still selling it. He and his wife also sell organic vegetables and he makes and sells artisan chocolates.
To go with leftover roast chicken thighs, I made that Penzey’s Summer Quinoa Salad (the one with broccoli) on Tuesday. There are leftovers for another two nights. Win!
I don't recall the difference in filling, but I agree with Mike that Oreos had the better outer cookie--much more chocolatey.
For Monday dinner, I roasted chicken thighs, rubbed with olive oil and sprinkled with Penzey’s Tsardust Night. I also used the first Table Queen acorn squash from our garden. I cut it lengthwise, scooped out the seeds, rubbed it with a bit of olive oil, then roasted it cut side down on parchment paper at 400F in the countertop convection oven for 40 minutes. I then removed it and filled each squash with a mixture of cooked bulgur (left over from another night) that I had combined with sautéed chopped celery and red bell pepper (from our garden!). I added a bit of dried sage and onion powder. Once I had the squash filled, a sprinkled a little 2% pre-grated (only form in which I can get low-fat cheddar here) over it, then returned to the convection oven at 375F for 20 minutes. It came out very well, and I like the taste of the Table Queen more than other acorn squashes that I have tried. My husband liked it too, which is good, because there are a lot more Table Queen squashes out there.
Thank you, Italian Cook. It is better each day, but the process is slow.
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