[BakerAunt]

On Monday, I baked my favorite cornbread, which is a healthier version of the usual cornbread. I used ½ cup white whole wheat flour for half the AP flour. I have some coarse grind cornmeal that I need to use, so I used ¼ cup of that with ¾ cup of fine ground cornmeal. It did not rise as high as one with the fine ground cornmeal, but it still did well, and it had a delightful slight crunch. It was excellent with our soup this evening.

• This reply was modified 6 years, 3 months ago by BakerAunt.

[BakerAunt]

Chocomouse--once again, great minds think alike!

On Monday, I made a vegetable-mixed peas and lentils band barley soup. I used ½ cup Bob’s Red Mill Hull-less Barley (an older form). I know from experience that it needs to cook a long time, so I cooked it in 1 ¾ cups water by itself for an hour, then let it sit as I began to assemble the soup. I sautéed chopped onion, red bell pepper, celery, and carrots. (The carrots are from our garden. They were covered all winter, and my husband only just got around to digging most of them out.) I added ground turkey and browned it, then I added sliced mushrooms, then garlic. I had about 1 cup of crushed tomatoes left over from another recipe, so I added those, along with the barley, and 6 cups of turkey stock (frozen from our Christmas turkey). I used the Bob’s Vegi-soup blend of brown and orange lentils and green and yellow split peas with some barley alphabet letters. I seasoned it with 2 tsp. poultry seasoning (salt-free from Penzey’s) and a bit of sweet curry. We liked this variation.

[BakerAunt]

I like the idea of being able to post follow-up comments or questions to the quiz of the day. Of course, today I did not have any, so I have not tried out this new feature.

[BakerAunt]

For dinner on Friday—and for the next couple of nights—I again made One-Pot Tarragon Chicken, Mushrooms, and Rice, a recipe that I tried earlier this year. This time I was careful not to overdo the liquid, and I increased the brown rice to 2 cups uncooked. I also cooked it in a larger rectangular roasting pan, which made it a bit difficult to bring the liquids to a boil initially. We had this entrée with steamed broccoli, done in the microwave.

[BakerAunt]

On Friday afternoon, I baked “Fresh Apple Cake,” from Recipes from the Old Mill: Baking with Whole Grains, p. 213. I used four of our dwindling supply of traditional Winesap apples that we have stored in the garage. I baked this cake last fall for the first time, and I made the same changes. I substitute ¼ cup barley flour for that much of the AP flour, add a tablespoon of flax meal, and ¼ cup powdered milk, and use buttermilk instead of yogurt. I used pecans in the topping.

It was still slightly warm when we cut into it--a nice dessert for these still cold days.

[BakerAunt]

I need to try that recipe, especially since you have had such success with it.

[BakerAunt]

It's not just the mileage but the Indianapolis traffic, not to mention the lack of detour signs for road work and last minute lane announcements.

[BakerAunt]

I baked the KAF Baker’s Grain Sourdough Bread on Thursday. I’ve baked it before but this time I stayed closer to the recipe. Instead of ½ cup Ancient Grains Flour, which I do not buy, I used ¼ cup dark rye flour and ½ cup spelt. (I increase flour in KAF’s sourdough recipes by about ¼ cup per cup of sourdough, as my starter is not as thick as theirs.) I also added 1 Tbs. flax meal and cut the salt to 1 ½ tsp. from 2 tsp. I used 1 tsp. regular yeast and 1 tsp. special gold which I’m trying to use up.

KAF’s directions on wholegrain breads seem to me to set home bakers up for failure. First, I doubt that a recipe that uses high gluten flour will work well in a bread machine--and this is a thick dough. I don't think it would get kneaded enough. I used my stand mixer. Second, after proofing the yeast in the water with the honey (my personal preference). I added the sourdough starter, the Harvest Grains blends and the combined wholegrain flours and potato flour. I mixed these in, then let them sit for 20 minutes, so that the wholegrains could absorb the liquid. I then mixed in the 2 Tbs. oil before mixing in the combined high-gluten flour and salt. After switching to the bread hook, I found that I needed about 8 minutes of kneading on speed 3 of my Cuisinart stand mixer to get the windowpane. The first rise took an hour and the second 50 minutes before I slashed the loaf. I baked it in the Emile Henry long covered baker, following the given baking instructions. I always grease the bottom with Crisco and coat it with farina (cream of wheat). I took the lid off after 35 minutes and baked another 10 when it registered 198F. (I think 190F is too low.) The bread had nice oven spring.

We cut into the loaf for sandwiches the next day. It is delicious and of a lovely light texture inside. I think it’s better than what KAF has pictured.

[BakerAunt]

For dinner on Thursday, I made salmon and couscous flavored with Penzey’s Greek seasoning. (Great minds think alike, Chocomouse.) We had steamed green beans on the side.

I made a one-egg omelet for lunch on Friday. I used Penzey's Bavarian seasoning (a freebie) to season it. I also used chopped onion and a piece of low-fat Mozzarella string cheese. I ate it on a slice of the bread I baked yesterday.

I mostly make smashed potatoes these days, especially when I can leave the skins on.

Chocomouse--I, alas, have never lived close to a Penzey's, nor does it (like Trader Joe's!) seem to lie along any of our travel routes.

[BakerAunt]

Yes, the cake was drier on the outer portion than the center. I've made a note on the recipe next to the oven temperature to put the cake strips into soak when I pre-heat the oven. I've used them in the past, and they work well. The pans I used were the USA pans.

Yes, I will have a Wolf dual fuel range when we get the kitchen finished. I'm looking forward to baking in it. The electric range in the apt. is one that was here when we bought the place.

[BakerAunt]

On Monday, I baked the two varieties of whole wheat sourdough crackers—a cheese and a buttermilk ranch—from the dough I made last week.

I skipped the soda bread this year, although in the past I've made it as a breakfast food. So far, my favorite recipe was from KAF and used the Irish Wholemeal flour. I prefer raisins in it.

[BakerAunt]

I, too, enjoy a Ruben sandwich.

For my husband’s birthday dinner on Sunday, I made Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard, a recipe that I’ve made before that we both like. I did the prep early, but I still find that the meat tends to cool down too much while the rest of the barley-vegetable side finishes cooking. I’d like to find a way to keep it warm without the meat’s drying out; tenting it with foil on a warmed platter is not enough. We have plenty of leftovers for the early part of the week.

[BakerAunt]

Remodeling and Renovation Update:

Dry wall went up last week, upstairs in the bedroom and study and downstairs in the kitchen. It was the expected mess. After they sanded and washed the walls, my husband and I primed the three rooms. (At some point, there is a downstairs bedroom to be done, but we have to wait until we can move stuff out of it into completed rooms.) We painted the kitchen, and then my husband repainted the ceiling--four times. We did not realize that eggshell paint is tricky, probably because there was so little light in the previous house where we used it, and those walls were textured. With the light shining in here at certain times of the day, every painting flaw shows. My husband got some advice from the paint store people today before he did the fourth coat. We have decided to use a different level of paint for the upstairs (and eventually the downstairs bedroom), although it will be the same color. It may not reflect the light as well, but we can live with that more easily than obsessing about the streaking.

The ash floor in the kitchen will be laid this week, and next week, the man who does the new floor, and the original Douglas Fir ones upstairs, will set to work. So, we have to complete the painting upstairs before a week from Monday. In the meanwhile, the exterior soffits are being installed on the outside of the house. The siding arrived ten days ago and is waiting to be installed.

The cabinets have arrived at the warehouse, so once the flooring is installed, they come next. There is then a three-week wait for the counter tops.

We are not going to be back in the house by Easter. Sigh.

• This reply was modified 6 years, 3 months ago by BakerAunt.

[BakerAunt]

I fed my sourdough starter on Sunday and made dough for a single recipe of my Whole Wheat Sourdough Cheese Crackers, and dough for a single recipe of a new variation, Whole Wheat Sourdough Buttermilk-Ranch Crackers. I only had enough Vermont Cheese powder for the single recipe, so I decided to experiment, since a single recipe never lasts long with my husband.

On Tuesday, I baked another batch of seeded crispbread.

On Wednesday, I baked the KAF 100% Whole Wheat Apple Cider Baked Doughnuts with Maple Glaze. I used white whole wheat flour. I reduced the sugar in the doughnuts from 1 ¼ to 1 cup. I reduced the boiled cider from ¼ cup to 1 tsp. (that stuff was far too strong when I followed the ¼ cup in the recipe, and it drowned out all other flavors). I reduced the vanilla from 1 ½ to 1 tsp. I cut the salt in half, from 1 tsp. to ½ teaspoon. I mixed these by hand, and I think it gave them a perfect cake doughnut texture. I glazed them the next day. I used the given amount of powdered sugar, but I used 4 Tbs. dark maple syrup instead of 3 Tbs., and I used 1 Tbs. of half and half. The glaze has held up well, and we will have the last two for dessert after Saturday’s dinner.

On Friday afternoon, I baked a loaf of Buttermilk Wheat and Barley Grape Nuts Bread. I substituted in ½ cup whole wheat flour, ½ cup barley flour, and used 2 cups bread flour. I used 1 cup buttermilk to soften the Grape Nuts. I used half special gold yeast and half active yeast (need to use up that bit of special gold). I cut the salt to 1 ¼ tsp. The dough took a little longer to rise both times, which worked out, since we got the call that my computer was ready and could retrieve it during the first rise. The loaf had good oven spring, and we cut into it for lunch on Saturday.

Early on Saturday afternoon, I baked the KAF Favorite Fudge Birthday Cake. I will make the filling and glaze and assemble it tonight. I’m off my game, in that I forgot to soak the cake strips; running them under water at the last minute is not adequate, and I had more doming than I would have liked, so I’ll have to trim one down before I split the two layers. If you are wondering why, with my usually strict adherence to a low-saturated fat eating plan, I am baking such a saturated fat bomb, it is because tomorrow is my husband’s birthday, and it is one of those significant decade birthdays. He pointed out that the two previous decade-turning birthdays had not been so great for him. So, four-layers of chocolaty delight it is, with three layers filled, and a ganache poured over the top and smoothed around the sides. I’m hoping some friends will help us eat it, or that my husband will consent to sharing some of it with the guys working on our house.

[BakerAunt]

For Sunday dinner, I made salmon and couscous with Greek seasoning.

On Monday, I made Tomato and Gigante Bean Bake (Pizza Beans) from Smitten Kitchen Every Day. I used giant lima beans from Bob’s Red Mill. This time I cooked 2 ½ cups dried. I always throw in the whole bunch of kale. I added browned ground turkey, because my husband prefers to have meat included. I cut the mozzarella from 8 oz. to 4 oz, and I cube it and sprinkle it on top. I don’t add salt, and this time I did not add the Italian seasoning. My husband prefers it that way, and I think it allows the flavors of the other elements to shine on their own.

On Thursday, I made a chicken-vegetable-soba noodle stir-fry. We used the last frozen chicken breast, which unfortunately was one of those rubbery ones. At least it was somewhat hidden by the vegetables: celery, red bell pepper, carrots, Baby Bella mushrooms, broccoli, and green onion. I had some defatted chicken drippings in the freezer which I used for the sauce.

Saturday’s dinner will be Salmon and Couscous, probably with Penzey’s Sunny Paris seasoning, with steamed green beans as the side.

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