BakerAunt
Everyone needs some of those "I'm not going to cook" days, Italian Cook. 🙂
My husband cooked boneless pork ribs on the stove tonight, and I roasted some cut-op red potatoes tossed in olive oil and sprinkled with Penzey’s Bavarian Seasoning and a bit of salt. I like using the small countertop convection oven for that purpose. We microwaved frozen peas to complete the meal.
Len--It's the garlic in the topping that burns. It can even be an issue on the buns. You could probably put together your own seed topping without the garlic.
Because of the time in which we live, I know the answer.
I have fond memories of these "brown and serve" rolls. These were the ones we begged my Mom to get for special occasions (birthdays, holidays). We put the butter on afterwards--and there was an excuse to use more butter, since each pulled apart piece needed butter....
I went to the Bob's Red Mill site. Lots of products are out of stock, still. However, if you click on some of the flours, there is a message that they should be back in stock April 26.
I mixed leftover cooked ground turkey that I'd frozen after we had pizza a couple weeks ago and combined it with the leftover spinach noodles, broccoli, and mushroom mixture I made two nights ago. All dinner leftovers are gone, and we begin anew tomorrow.
I falsed when I should have trued.
I made another batch of yogurt.
I worked out the correct answer, perhaps because my younger stepson spent six weeks there (back before the pandemic).
Good point about the amount of cheese, Italian Cook. When I cut back for dietary reasons, I was surprised that I still enjoyed the recipes. I think that cheese is to cooking as vanilla is to baking: people tend to overdo it.
No, it's not ramsoms. My husband is trying to remember the name our botanist friend told him. They look almost like chives.
On another note, the morel mushrooms have been under stress due to the spread of an invasive plant called garlic mustard, which sterilizes the soil so that mushrooms cannot grow. It's a major problem, and it's one of the invasive plants that my husband fights in his woodlands. Others are multiflora rose, honeysuckle, and the Asian bittersweet.
On Friday, I also baked Grape Nuts Bread. We liked the more whole wheat version that I had done last time, so I followed those changes. I wanted to use up some of the high gluten flour, so I used 1 cup bread flour, one cup high gluten flour, and one cup AP (all KAF). I kneaded at speed 3 on my Cuisinart mixer for 6 minutes and 30 seconds before getting a windowpane. The dough had great rises, and oven spring was good. They are now cooling on a rack. We will cut one tomorrow; the other will be frozen for later.
To go with leftover roasted chicken thighs, I cooked a package of spinach noodles and several minutes before they would be done, I emptied a package of frozen broccoli florets into the water. Meanwhile, I sautéed 8 oz of sliced mushrooms in olive oil, then sprinkled with 2 Tbs. flour. I added a bit of half and half that I’m trying to use up, and some pasta water. After I added the drained pasta-broccoli mixture to the noodles, I used a coarse grater to add some Parmesan, then freshly ground pepper. It was delicious, and we will have leftovers for the next two days, although on the third day, I’ll re-purpose them.
My husband and I looked at the picture. What we have are not ramps. We think they are a kind of garlic, although it has a taste reminiscent of green onion.
BakerAunt.
We actually like lima beans--dry ones I cook or frozen ones. I've not tried canned. My sister bought some to use in a lima bean casserole she wanted to try. She said the dry and frozen ones were sold out.
