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That is a beautiful cake!
I baked five small loaves of whole grain pumpkin bread on Tuesday, using 15 oz. of the pumpkin I roasted and pureed last week. I will leave one out for eating but will freeze the other four.
For dinner on Tuesday, I made Turkey-Zucchini Loaf with Peach-Dijon Mustard glaze and a stir-fry of chopped carrots and celery with bulgar cooked in chicken broth.
On Monday I made yogurt. For dinner, I made beef stew, using stew meat I bought from a local vendor and potatoes I bought from another at the farmers market.
We had leftover pizza for Sunday dinner.
I'm beginning to think that my special Gold yeast is lacking in sufficient umph. I've noticed that with some other recipes in which I have used it lately. While my bread did rise, and it is very tasty, the rise is not as high as I would expect. I will see how next week's Hot Cross Buns do.
I baked Lemon Pecan Biscotti on Saturday, using lemon juice and zest in place of the lime in my recipe for Lime Pecan Biscotti.
In the evening, I baked two loaves of Orange Cinnamon Swirl Bread, a recipe that I adapted from Bernard Clayton, Jr.'s bread book. It has been a favorite since the first time I baked it, but it requires good oranges. I had some Cara Cara oranges to use, so that was perfect. Both rises took longer than anticipated, so it was a late night/early morning.
Saturday night's dinner was Crispy Oven Fish and Chips with Dill Tartar Sauce and microwaved fresh broccoli on the side.
What a scrumptious looking cake, Joan!
I have been craving pizza ever since that week when three different people here at Nebraska Kitchen made pizza. I finally had time to make sourdough pan pizza for dinner on Friday, with enough left for an additional meal.
I improvised a soup for lunch on Friday using sauteed chopped onion, celery, carrots, and minced garlic, a can of Del Monte tomatoes with hatch chilis, about 4 cups turkey broth from the freezer, 15 oz. of white beans that I had frozen, and the rest of a package of frozen corn. As I only had one clove of garlic, I added ½ tsp. garlic powder. I seasoned with 1 tsp. of Penzey's Fajita mix, which I received as a free sample. I simmered for 40 minutes before adding half a cup of wholegrain elbow macaroni and bringing the soup to a low boil to cook it. I find the soup yummy, which is good, because it will be my lunch for the next four days as well.
I cooked the last small pumpkin from the autumn on Thursday. That is the longest that I have kept one. Like the last two I did a month ago, I noted that it had less water, which made for thicker puree. I refrigerated it and will decide what to make with it tomorrow.
For dinner, we finished the black-eyed peas with rice and ham.
Navlys--just like we had a challenge to use one of the cookbooks on our shelves, we should probably have a challenge to use some of those specialized baking pans we bought!
I still have some Winesap apples, although they are getting wrinkly. I used four of them on Wednesday to bake my adaptation of King Arthur's Sugar-Coated Apple Cobbler. That leaves me with three to use, probably in a cake.
For Wednesday's dinner, I made a farro stir-fry with chopped carrots, celery, kale, and sliced mushrooms. I added ½ tsp. of Penzey's Justice spice blend. We had it with the last two chicken thighs that I had roasted on Monday.
We had more of the black-eyed peas with rice and ham.
I made yogurt today.
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