BakerAunt
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We had leftover roasted chicken thighs, microwaved frozen vegetables, and bulgur that I cooked in some turkey broth I had frozen.
A lucky guess gave me the correct answer, as my reasoning was backwards.
I received the same email, Aaron, but did not pay attention initially because it used their mix. However, further exploration showed from scratch recipes on their website, one of which uses our favorite buckwheat.
I needed to use up the potato water from the potatoes I cooked earlier this week, so Saturday’s dinner is soup. As a base recipe, I used the Jacob’s Lentil Stew recipe on a bag of Bob’s Red Mill red lentils, of which I have several bags. I used the potato water in place of the vegetable broth, although it does have the drippings added in from the pork skillet that I deglazed last week. I used 1 Tbs. dried onion, in deference to my husband’s ongoing difficulty with regular onion. I used fresh parsley. Cumin is a non-starter with my husband, so I replaced it with a tsp. of Penzey’s Ozark Style Seasoning (came in a gift set, and I’m trying to use it up).I also deleted the cilantro and the lemon juice. We ate it with the crispbread I baked earlier today.
I'm glad that was helpful, Italian Cook. I usually buy tomato paste in tubes and keep the opened one in the refrigerator. I buy it at Tuesday Morning, but I probably am not going to get to that store for a long time. The one I use also seems to include basil.
One of the great things about Nebraska Kitchen is all of these "small" tips we pick up from each other. They really come in handy!
That is weird, because the system claimed that I had already posted and that my second attempt was identical to my first, so it would not post it. I now think that I must have edited and forgotten to uncheck the "keep a log of this edit" box.
At any rate, Skeptic, Bob's Red Mill has two recipes for pan pancakes: one using their mix, and a banana one made from scratch. I had posted the links, but maybe that is what got me in trouble. The BRM recipe section needs help in terms of being able to find recipes easily, which is why I had posted the links. The banana one looks very good.
I tried crisping these in a 350 oven for 20 minutes. They were crisp, but when I eat them, it must be like eating foam rubber. The mouth feel is yucky. I'm going to throw the rest of them away. Even my Snackasaurus husband won't eat them.
I am baking my Rye-Barley Crispbread today. I had hoped to get an early morning start, but we have been dealing with a catalpa tree that came down last night in a storm and took down the power line to our pole barn and blocked the road, which is the main way into town from the south, not to mention the road used by all the fishermen towing boats to the landing. The line has now been dealt with, the road cleared, and my husband is cutting up the tree with his chainsaw. Insurance and neighbor (dented their gutter) have been called. We are fortunate that the tree missed almost all of the structure, although we have some damage to the edge of the roof.
I missed it. My husband's digestive system cannot tolerate most barbecue sauce, so I only get to eat it if we are not at home, and that has not happened for a long time.
For some reason, my reply didn't post. I suspect it is in one of the spam folders, so it will have to wait until Mike finds it. I didn't even edit!!
On Friday, I made another batch of yogurt.
Dinner tonight will be roasted chicken thighs (six, so that we have leftovers), leftover potato salad, and microwaved fresh broccoli.
I tried making Chickpea Flour Crackers using my electronic pizzelle maker. I wrote about it on the "Chickpea Cracker Recipe" thread. I'm disappointed in the non-crispy result. I'll find another use for the small bag of chickpea flour I bought to try this recipe.
I tried the Bob's Red Mill Gluten Free Chickpea Flour Crackers, using the electronic pizzelle maker I recently bought. Alas, the recipe was disappointing in that I was unable to get a crispy cracker that would stay crispy, even with lengthening the time. I had the iron set on almost 4, which is what I used for pizzelle. Perhaps I should have cranked it up. The flavor is good, but I wanted crackers that did not require turning on an oven.
OOh--the first tomato! Our larger plants are blossoming, so I hope that we will see fruit forming soon. The bell pepper plant that overwintered on our porch has flowered and has developed new bell peppers. The two that were on the plant all winter, grew a bit and now are starting to redden.
The green beans are flowering. The snow peas should be flowering soon. The radishes, after a promising start, are not growing. My husband thinks either they got too dry or he planted them too closely. He is considering pulling them out (a lot of green on top), as he has other vegetables he wants to plant there and was waiting for them to finish. The lettuce is doing nicely.
The three squash plants are Queen squash (some seed given to him a while back by a student) The three plants are doing well; now we wait for blossoms.
The black raspberries on the terrace are beginning to ripen, and my husband is picking them. He has had to haul water up from the lake, as we are not getting the rain we need, although we are grateful for what we do get.
I had no idea and guessed incorrectly.
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