[BakerAunt]

I have a black bean-ground turkey chili that is my favorite. It actually includes no tomatoes. I like kidney beans in my minestrone. The two have very different tastes. I'm not much of a fan of pinto beans. When I was making burritos, I used refried pinto beans. They were ok, but I prefer the other two beans. My husband, however, is not keen on any of these three beans, so I keep them for lunch meals for me. He will eat large lima beans, which is why that is on the menu for this evening,

[BakerAunt]

I answered correctly.

[BakerAunt]

I missed it also, I should have gone with my first thought.

[BakerAunt]

Only if teenagers resided in my house.

[BakerAunt]

I missed it, but I'm glad that I now know the correct answer.

[BakerAunt]

I understand the need to recall mislabeled food, and I hope they figure out WHY it was mislabeled. However, food waste is a major problem, and it's too bad that the recalled food--with proper notification about the eggs--couldn't be diverted to where people might need it.

[BakerAunt]

On Tuesday afternoon, I baked a half recipe of “Toffee-Pumpkin Snack Cake,” from Better Homes & Gardens “Fall Baking” (p.28), a special issue magazine that I bought a couple of years ago. It’s a nice whole grain recipe, with buckwheat, spelt, and chia seed, and I used pumpkin frozen from last year. I reduced the toffee pieces, so that I only sprinkled 2 Tbs. on top (and that is 5g saturated fat!), then I put on some Halloween sprinkles from my stash. I also substituted buttermilk for half the oil, and I added 1 Tbs. Bob’s Red Mill milk powder. The cake needed to bake 35 minutes for the center to be done. It’s delicious.

I also baked my buttermilk version of Len’s Rye/Semolina/Whole Wheat Buns as ten buns. We plan to go apple picking tomorrow, then have a picnic lunch in a nearby park before hiking and enjoying the fall colors.

[BakerAunt]

For Tuesday night dinner, I roasted two little butternut squashes—a new variety that produces small, sweet ones—after tossing them in a bit of olive oil and maple syrup. While the squash roasted in my countertop oven, I cooked one cup of farro in two cups chicken/turkey broth. I sautéed some finely chopped onion in a bit of olive oil, then added the cooked farro, leftover browned ground turkey (from last week’s pizza), then stirred in the roasted squash. This combination is very tasty. We had microwaved broccoli as a side dish.

• This reply was modified 6 years, 1 month ago by BakerAunt.

[BakerAunt]

I got it.

[BakerAunt]

I also answered correctly.

[BakerAunt]

For Sunday dinner, I made salmon and couscous with Penzey’s Greek seasoning. I also cut up a zucchini, sautéed it in grapeseed oil, and sprinkled it with coarsely grated Parmesan cheese.

[BakerAunt]

On Sunday afternoon I baked Whole Wheat Sourdough Cheese Crackers using the dough I made up last week.

[BakerAunt]

I also knew this answer but did not know the proportions.

[BakerAunt]

I'm about to feed my sourdough starter, then make the dough for sourdough pan pizza, which will be our dinner tonight.

On Saturday, I fed my sourdough starter and made my sourdough pan pizza. I used the tomato sauce I made with the last of the tomatoes from our garden. In addition to cooked ground turkey and sliced mushrooms, I used red bell pepper and green onions from the farmers market. I topped it with cubed low-fat mozzarella and grated Parmesan.

• This reply was modified 6 years, 2 months ago by BakerAunt.

[BakerAunt]

I was able to make a correct educated guess. It is always nice to see a use for what would otherwise be food waste, but it is not something that I would drink.

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