Forum Replies Created
-
AuthorPosts
-
I made the fish and chips recipe again on Thursday. That allowed me to use the other half of the egg left from making them on Tuesday and to use the rest of the Dill Tartar sauce. We also microwaved fresh broccoli.
I baked Whole Wheat Sourdough Crackers on Wednesday. My husband is happy.
I made yogurt on Wednesday.
We finished off the hamburger stroganoff and brown and wild rice mix. We microwaved frozen mixed vegetables to go with it.
It wasn't much of a negotiating tactic, since Mexico and Canada agreed to do what they were already doing under the previous administration, although the president of Mexico extracted a promise that the U.S. would work to stem the flow of high-capacity guns flowing into Mexico from the U.S. The steep dip in the stock market when the "tariffs" were announced also does not suggest great negotiation tactics.
I haven't seen such a high price on 18-packs of eggs around here. It was more like $8.95. Our local grocery did post a sign that they were going to carry fewer brands of eggs, probably because they can do better at bulk pricing that way.
Navlys--that meal sounds delicious. I need to do something with tortillas. I noted that King Arthur has a recipe for tortillas made with sourdough "discard."
I made Oven Baked Fish and Chips with Dill Tartar Sauce for dinner on Tuesday, with microwaved broccoli on the side. It is an easy dish to make, which I needed, as we did our big grocery shopping trip to the town northeast of us today, which meant dropping off stuff at the Recycling Depot before shopping Aldi's, Walmart, and Kroger. We are also in the market for a microwave, so we looked casually at what Walmart and Lowe's had. More research is needed.
We sliced the Orange Barley Loaf for dessert this evening, and it is so good! It's probably a bit lighter in texture than the original one with butter and cream cheese, but I am so pleased that I was able to take what I learned from Cass and what I learned from my previous experiment replacing cream cheese with yogurt and thus bake a healthier version of an old favorite. I plan to type up the recipe in the next few days, at which time I will post it here at Nebraska Kitchen.
The cake should also keep better over the next few days, as butter cakes tend to dry out.
Looks great, Joan!
We had more of the hamburger stroganoff over brown and wild rice. We were too lazy to cook a vegetable to go with it.
I never liked buying from Amazon, so I rarely do.
I've resisted the allure of the air fryer so far, Joan, so I will be watching your experimentation with interest. That dinner looks good.
For dinner on Sunday, I made my healthier version of my mom's hamburger stroganoff, which we had over a mixture of brown and wild rice. It is, for me, the essence of comfort food. We had it with microwaved frozen peas.
I have been thinking longingly of "Orange-Barley Pound Cake," a recipe that Cass helped me with that originally was in Martha Stewart Living (April 2016). I had noted that in the picture with the recipe, the center was sunken. Cass explained that it happened because the sugar outweighed the flour and told me by how much I should reduce it. He also recommended grinding the sugar in the food processor to make it extra fine. I baked it several times. However, as it uses 12 Tbs. butter and 4 oz. of cream cheese, so I have not made it in a long time.
As it was a dreary Sunday afternoon, I decided to experiment, especially as I had one last orange from Florida that I wanted to use for baking, to see if I could bake a healthier version of this loaf cake. I also looked at an old thread where CWCdesign wanted to replace 10 Tbs. of butter in a pound cake, and Cass explained how to do it.
I used 9 oz. of avocado oil and a scant 3 oz. of orange juice (with water to make 3 oz.). I replaced the 4 oz. of cream cheese with 4 oz. of nonfat Chobani Greek yogurt. I inadvertently put in 1 1/3 cups AP flour instead of 1 ¼ cups. I added 2 Tbs. Bob's Red Mill milk powder. I increased the baking soda from 1/8 to ¼ tsp. to account for the acidity of the yogurt and the orange juice. In addition to the vanilla, in the past, I have added ¼ tsp. orange oil, but I do not have any, so I used ¼ tsp. Penzey's orange extract. I mixed the grated orange peel with the superfine sugar and let it rest before I proceeded, as that helps distribute the orange flavor.
I used the Grease on a 4 1/2 x 10-inch Kaiser loaf pan, the size that I used in the past for baking the cake. After 30 minutes, I turned the pan around in the oven. I checked the loaf after it had baked for an hour. It required another ten minutes. I let it rest in the pan on a rack for ten minutes, then turned it out onto a rack to cool. We will slice it for teatime tomorrow.
This loaf of Climate Blend sandwich bread has a good texture and crumb. The taste is excellent, as it was the first time I baked it. My husband also says it is much better than the first loaf. If I were to bake it again, I would follow the changes that I made this time.
At the moment, King Arthur does not have the Climate Blend flour (unavailable). I'm not convinced that it is worth paying $5.95 for a 2 lb. bag of flour, which will make just two loaves, but if they have the flour again, I might buy another bag for experimenting.
With the new tariffs (more accurately, consumer taxes) going into effect, we can expect higher prices on a lot of food. Someone at the farmers market today told me that a lot of the seed comes from Mexico, not just fruits and vegetables.
One of the secrets I've learned from you Len is that oil as an ingredient helps keep bread fresher longer. I made the connection with how well your Rye, Semolina, and Whole Wheat buns hold up. I've actually increased the oil a bit in some breads I bake and noticed the same result. Of course, I'm also using buttermilk, but the additional oil helps.
On Saturday, I baked Oatmeal Date Muffins for breakfast. It is a recipe that I adapted from The Los Angeles Times food section which printed it probably over 35 years ago.
In the afternoon, I decided to try the Climate Blend Sandwich Bread again and see if I could improve over my last attempt. I'm giving a detailed description, since I know Chocomouse has some of the climate blend flour to use.
I was going to use just 3 ¼ cups of the Climate Blend flour, which at 426 g would still be over the weight that King Arthur has for 3 ½ cups (402 g). However, I had roughly 3 Tbs. left, so I went ahead and used it for a total of 446 g. (Last time, I used 456 g.) I increased the water from ¼ cup (2 oz.) to 3 oz. (I know, I use grams for dry ingredients and volume measurements for liquids.) As I did last time, I replaced a cup of water with buttermilk. However, this time, I proofed the yeast in the water with about 1 Tbs of the honey, then added it with the cup of buttermilk and the remaining honey to the flour. I mixed it with a dough whisk, kneading a bit at the end, then let it rest for 15 minutes. In the original recipe, the liquid is added to the flour, then instant yeast is added after the hydration with the rest of the ingredients.
At the end of the rest time, I put the soft dough, in chunks, into the bread machine. jI sprinkled the salt (cut from 1 ¼ to 1 tsp.) over it, then started the dough cycle. I drizzled 2 Tbs. of avocado oil into the dough as it mixed. I checked the dough during the kneading cycle, and it had a softer, slightly stickier texture than the first loaf that I made, which is positive. After the kneading cycle finished, I transferred it to a 2-qt. dough bucket to rise, which it did within an hour. The second rise took slightly under an hour. Both rises were much better than when I baked the bread a couple of weeks ago. The bread needed just 35 minutes to bake. It smells wonderful, but it does have a couple air bubbles on the top, as well as one very large bubble.
I will add a note tomorrow on this thread, after we slice the bread at lunch, to report on taste and texture.
What a wonderful week you had, Joan! Having family visit is so wonderful.
We finished up the pork loin and most of the barley, butternut squash, and spinach. There is a little left over that I will eat for lunch tomorrow.
CWCdesign--I hate anticipating a special meal, then having to eat the disappointment.
We had most of the leftover soup for dinner tonight. There is enough for me to have for lunch tomorrow.
-
AuthorPosts
