BakerAunt
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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.
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.
For some reason, my intro in the first post did not come out correctly, so I have fixed it.
I noted some food marketed for backpackers came up--probably freeze dried, as Mike noted.
Like S. Wirth, I was concerned about canned chicken, as I keep it on hand for when we travel or if I need a quick meal. However, as Mike notes, so far, it is not showing up. There is another kind of chicken base, other than the Penzey's, Essenhaus,, that was on the list.
Best wishes Skeptic on the restrictive diet and the colonoscopy.
Speaking of white bread: I was given a hard baguette by someone who did not want it wasted and, as I’m a cook and baker, she decided that I could use it. That was the perfect impetus to try King Arthur’s Holiday Breakfast Strata:
https://www.kingarthurflour.com/recipes/holiday-breakfast-strata-recipe
I put it together on Wednesday evening and baked it Thursday morning to have at lunch. I made a half recipe in an 8x8 inch Pyrex dish. I used just 3 eggs, since I didn’t want to split an egg or use one more. I don’t eat sausage anymore, so I substituted diced ham. I also used 8 oz. of frozen, chopped broccoli rather than fresh. I used less cheese and I used 2%. 1 3/4 of the milk was 2% that the same people gave us, and I wanted to use it up. I added some sliced red bell pepper for the second half of the bake. Because I halved the recipe, after the initial 45-minute bake, I checked it at 25 minutes, and it was done. It got a little brown on the bottom, so I would probably cut the first cooking time down next time as well. It’s a bit bland. I should have realized that would happen when I substituted ham for sausage and used sweet curry powder instead of dried mustard. I will have an additional three lunches from it. Although somewhat higher in saturated fat for my normal lunch, it is excellent in calcium.
