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I made curried butternut squash soup for lunch on Wednesday, using the squash puree I made on Monday, along with some chicken broth from the freezer and some apple juice from the freezer that was left over from when I made applesauce in the autumn. A heaping half teaspoon of Penzey's Now Curry gave it the perfect taste. I have enough for lunch tomorrow as well.
Wednesday night's dinner was Oven Crisp Fish and Chips with Dill Tartar Sauce. My husband made a simple salad with mixed greens from the farmers' market and some nice tomatoes we got on sale at the grocery store yesterday.
We finished the stir-fry for dinner on Tuesday.
I'm glad your sweet rolls came out ok, Skeptic. That is a long rising time.
On Tuesday, I baked Bittersweet Blackberry Brownies using blackberry puree that I froze last summer. They rest in the refrigerator overnight, and we will begin having them for dessert tomorrow evening.
On Monday, I made yogurt. I also roasted and pureed the last three small butternut squash from last fall's farmers market to make into soup later this week.
For dinner, I made Chicken-Vegetable-Farro stir-fry, using some of the broth I made last week to cook the farro, the leftover chicken, the leftover gravy, and carrots, celery, yellow bell pepper, mushrooms, and farro.
Happy Birthday, Joan!
Our dinner tonight was the rest of the beef stew. I took the day off from the kitchen and cross stitched on a table runner that I want to finish before Easter.
We had some of the leftover beef stew for dinner on Saturday.
We awoke on Saturday to a light snowfall, just a dusting, although our area continued to get the occasional snow shower throughout the day. I baked King Arthur's Sugar Crusted Apple Cobbler this afternoon, and we had some for dessert tonight.
Friday night's dinner was leftover roast chicken, roasted sweet potato chunks, and microwaved frozen peas.
I baked Big Lake Judy's Best Ever Molasses Cookies on Friday, as we ran out of cookies yesterday. I had to cut the baking time to 13 ½ minutes after the first sheet was slightly overdone at 14 minutes. I used a #30 scoop and got twenty.
I also baked Whole Wheat Sourdough Cheese Crackers from dough I made last week.
February 28, 2025 at 12:56 pm in reply to: What are You Cooking the Week of February 23, 2025 #45709I tried a new recipe for my lunch soups on Friday: "Hearty Lentil-Tomato Soup," from The Family Immunity Cookbook," by Toby Amidor. It was featured in one of the email health newsletters I receive. I replaced the tomato puree with crushed tomatoes (close enough). It also uses red lentils, garlic, onion, shredded carrots, and chopped celery. I replaced the 3 cups vegetable broth with my chicken broth, and used 2 tsp. of Penzey's Now Curry in place of 1 tsp. ground cumin, ½ tsp. ground turmeric, 12 tsp. ground ginger, and 1/8 tsp. hot pepper flakes. I deleted the salt, since there is salt in the canned tomatoes, and used freshly ground black pepper. It is a tasty and satisfying soup which goes well with the bread I made two days ago. I will freeze a serving but keep the rest for lunch over the next three days.
I made Maple Granola on Thursday.
Great looking bread, Len!
Our local library is starting a kind of cookbook challenge. One of the librarians will choose a cookbook in March, and patrons are invited to select a recipe from it, which the library will xerox for them. There will be a potluck tasting later in the month, in which people bring the recipe they made. I'm not sure if I will participate. There is a lot of flu and respiratory viruses going around. Too many people skipped the flu shot.
I made chicken broth on Thursday using the bones from Tuesday's roast chicken, and some bones in the freezer from when we had bone-in chicken breasts.
For Thursday's dinner, I made beef stew using meat and potatoes from two different vendors at our local farmers market.
It's a great bread! Here is a picture of the two loaves. I'll try to add one that shows the crumb.
Attachments:
You must be logged in to view attached files.I saw a recipe for "Honey Buckwheat Sandwich Bread," by Mario the Sourdough Guy, and the flavor combination appealed to me, even though his recipes are rather meticulous (or fussy, depending on one's attitude). I also had to buy two 9-inch Pullman pans. The recipe does not require the lids, but the high sides are necessary to support the bread. Fortunately, King Arthur had a free shipping deal in January and a 20% off deal earlier this month, so I now own two pans. I decided that Wednesday was the day to try the recipe.
The levain is mixed the night before. It only called for 10 g of sourdough starter. As my starter is not as thick as most, I doubled the amount to 20 g. Due to the coolness of the house, it was not ready 12 hours later. I added several more hours for it to get some bubbles. I was not sure that it would work, so I decided to add 1 ½ tsp. yeast, which I proofed in the honey and the water. It was a good decision, as the rising times were still as long as in the recipe--and those are long. I do not have the means to grind fresh white whole wheat, so I used the King Arthur white whole wheat (now called Golden Wheat).
I did not have cracked buckwheat. My attempt to crack it in a small processor yielded buckwheat flour. I had done some Google research about substituting cooked whole buckwheat groats for cracked buckwheat with boiling water poured over it. Google is not knowledgeable on that topic. However, I found one blog where the writer recommended cooking the buckwheat in milk to soften it. So, instead of using the water amount in the recipe, I followed the cooking instructions on the Bob's Red Mill package but used 7 oz. milk and 7 oz. water. I brought it to a boil, then simmered it for almost 15 minutes before cooling it.
The recipe called for two stretch and folds, one after 30 minutes and another 30 minutes later, but it said a third could be added if needed, and I did a third. The final rise in the pans was an hour and 45 minutes. (I did a poke test.) To create steam, when I preheated the oven, I put a cast iron skillet in the bottom (removed bottom baking rack). When I put the loaves in to bake, I threw a tray of ice cubes into the skillet. As directed, I removed it after 20 minutes and turned down the oven. The bread baked for another 35 minutes and was 208 F when I took it out of the oven. I should have checked it a few minutes earlier, as 200 F is the specified internal temperature. The two loaves look great, and I look forward to a slice or two at lunch tomorrow.
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