BakerAunt
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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.
Blueberries and cornmeal go together wonderfully, Skeptic. I have a recipe for blueberry cornmeal muffins.
Post edited--I put it on the incorrect thread, so I deleted this one and will post in the correct spot.
Italian Cook--I like the Penzey's Buttermilk dressing combination. I use low-fat mayonnaise and buttermilk or yogurt. I've also used the seasoning directly on chicken and on potatoes before roasting.
Great pictures and story, Len! Deer will eat tomatoes, which is why one acquaintance in the area will not even grow them. With our fencing, we did have a problem with them nipping off the blossoms last year when the plants reached the top of the garden fence. This year, with the additional yard fence for the dog, the deer are reluctant to jump in--so far--and I hope it stays that way.
Despite the sprained ankle, which is healing more slowly than I would like, I was back in the kitchen on Sunday. I needed to use up the last of our blackberries. I had seeded them a couple of days ago, and I had a scant half cup. I did a mash up of my blueberry pie recipe and a seedless blackberry pie recipe that I found on the internet. I reduced both recipes, so that I used 1 ½ cup blueberries and the blackberry puree. I made the two fillings separately, then combined them. I made a half recipe of my oil crust and used a Chicago Metallic tart pan with four wells and removeable bottoms. I put just a bit of streusel on top. We each had one for dessert tonight, and they are delicious. I will write down what I did in anticipation of leftover blackberry puree next year.
We were also out of bread, so I baked three loaves of “Grandma A’s Ranch Hand Bread,” which is posted at Nebraska Kitchen, having been moved from the Baking Circle before KAF shut it down. I make my version with buttermilk and honey and a lot of whole wheat flour, as well as some flax meal. I have three fine loaves cooling on the rack. Two will be frozen, and the other one will be sliced at lunch tomorrow.
That's the way to top a pizza, Joan!
I think it will take at least two weeks, and possibly longer, for my ankle to heal. I am starting some mild rebab exercises--following Bob and Brad on You Tube, who call themselves "the best physical therapists on the internet--in our opinion." (I got some of my osteopenia exercises from them.} The duo is humorous and informative.
For Saturday’s dinner, I used leftover pork to make stir-fry with buckwheat noodles, what are probably the last of the snow peas from our garden, as well as one of our red bell peppers, carrots, celery, green onion, mushrooms, broccoli, and the drippings I deglazed from when my husband cooked the pork. We have enough for dinner again tomorrow, which is great, as my ankle is still healing, and I will need to bake bread tomorrow.
I wonder if the shortage of canning lids and jars is due to more people canning, or if it is a production problem. I have a good supply of jars, and I bought more lids last year--anticipating a peach crop that did not happen--so I am not affected.
Placement of semolina: Kroger had the BRM flour in an "organic/health food" section when I first began shopping there three years ago, but about eighteen months ago, they moved the BRM flour to the baking aisle with the other flours, and the oats to the cereal aisle. If there are health food stores in your neighborhood, Italian Cook, you might try there. You could also email BRM and ask when they might have small packages in stock again.
On Friday, I made another batch of yogurt.
I also cooked a cup of red bulgur in 2 cups chicken broth that I pulled from the freezer. We had some of it with the leftover green beans and tomato and the leftover pork.
I've baked this recipe, but the dried, minced onion was given as optional, so I omitted it. I also used half buttermilk, and I used First Clear flour in place of the vital wheat gluten. I cut the salt to 1 tsp. My notes say that I used the bread machine to mix it. I also baked it in the "bread bowl" that KAF sells--at 400F for 25-30 minutes.
I must have liked the recipe, since I copied it into my baking recipes. I will need to bake it again.
I'm impressed, Mike, that your square Tupperware canister lid is still in good condition. I have had several of these break at the corners and may need to see if I can buy replacements on line. I don't think that I abused them, just normal usage, and it was a problem before we moved and I had some of my Tupperware in storage (subjected to heat and cold).
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