[BakerAunt]

Here's an appetizer for the first course:

https://www.food.com/recipe/halloween-spooky-spider-deviled-eggs-397228

[BakerAunt]

The rye bread sounds delicious, Aaron. With your plans for the deli, you can probably afford refrigerator space for a standing rye starter. I have some rye recipes that I'd like to try, but they call for standing starters, and I'd just not bake with it enough to justify having it. As we get into winter, I'll need to see if I can use some of my regular sourdough starter to create a one-time use rye starter for when I want to try rye bread. (I am more fond of rye bread than my husband, in part because it is sometimes hard on his digestive system.)

Might the blow outs in the rye bread perhaps be due to changing to a mixer? I didn't have much of a blow out issue until I began using a stand mixer. I do better with my shaping now if I form the dough into an oval, let it rest, then flip it over (so the smooth side is on the bottom), then fold it lengthwise. I flatten it slightly with the palm of my hand, then use the side of my hand to press it down around the edges. I then roll it, and smooth out the bottom seam and the sides. Usually there are no blowouts with that method, although I do occasionally get small holes within the bread if I am not careful with the flattening part.

[BakerAunt]

Post Moved to October 20, 2019 thread. I put it under the wrong week.

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

[BakerAunt]

The large lima beans--that I'll be cooking this afternoon, and which have been soaking overnight--have a different taste from the frozen green lima beans. I'm making the "Tomato and Gigante Bean Bake/Pizza Beans" recipe from Smitten Kitchen Every Day. (It's also on Deb Perelman's Smitten Kitchen website.) According to her notes, these beans are called fagioli corona in Italy and gigante/gigandes in Greece. I use the Bob's Red Mill large lima beans (starting with 2 1/2 cups dry).

The recipe is supposed to be vegetarian, but the first time I made it, my husband said, "It would be good with some meat in it." So much for a meatless meal! I brown ground turkey and add it, and that works for him.

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

[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, 6 months 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.

[Author]

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