Friday night dinner was the soup I had made earlier in the week and stashed so that when we returned from our trip to Spring Mill, we would have it in the refrigerator.
On Saturday, I made our old standby, Salmon and Couscous, this time with ½ tsp. Penzey’s Forward (a no-salt seasoning). It works nicely.
I guessed correctly.
I've not tried more than two of Stanley Ginsberg's recipes in The Rye Baker because of the need for the starter. The bread I baked for Thanksgiving was from his blog, and since it used yeast, I was able to fit it into that week's baking. I still hope to try more of the recipes.
I guessed wildly and missed it.
Missed it, too.
Last year we had a discussion about cutting butternut squash. It's probably buried in one of the cooking threads.
I've used a potato peeler (one with a broad horizontal blade) to peel butternut squash, but I halve the squash first, as otherwise they are rather slippery--and that can cause other issues.
BakerAunt.
I narrowed it to two and chose the wrong one.
I love cardamom. My husband does not, but if it is not the main flavor, he will eat what I bake with it.
Those Finnish buns look so good, but after noting the amount of butter, I will have to enjoy them vicariously if Mike bakes them. I'm hoping to make my Swedish Almond ring this year and use a can of almond paste that I have. I can't cut the butter in the filling, but I'll try oil in the bread.
For Tuesday night dinner, I roasted two chicken thighs that we had with the leftover sweet potatoes, a bit of microwaved broccoli, and some microwaved frozen peas.
BakerAunt.
Tuesday afternoon found me back in the kitchen. I baked my adaptation of Double Ginger Biscotti with Pistachios, using oil rather than butter, with a bit of buttermilk, some white whole wheat flour, and some additional water. This time, I used the slightly above middle oven rack and my heavy baking pans, so I didn’t have the issue of the bottoms overbrowning.
My next project was a Banana Oat Bran Muffin recipe that I worked out last year and tweaked slightly. I made them as six large muffins
My final project, after dinner, is to bake my Healthier Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I make my own chicken/turkey broth, but it would be difficult getting beef bones here, and we are not eating much beef these days. I have used the Penzey's beef base and like it. It has less salt than many other brands, but it still has 620 mg per 3/4 tsp., which is mixed into 1 cup boiling water. Alas, it also has a long list of additives. I use it for the occasional recipe, such as that pumpkin black bean soup, where beef broth is needed.
On Tuesday morning, I used 8 cups of the broth I made yesterday to make soup. I started by sautéing carrots, celery, and red bell pepper in some canola oil, then added 8 oz. of sliced mushrooms. I next added 3 Tbs. of dripping from deglazing the pork pan last night. I used Penzey’s dehydrated onion—3 rounded Tbs. rehydrated in 6 oz. of water for 15 minutes. My husband has had some issues with regular onion lately, but he seems to do ok with the dehydrated ones, and I like to have some flavor. I added the 8 cups of broth and 2 cups of Bob’s Red Mill Vegi-Soup mix (lentils, split peas, barley). For spices, I added 1 tsp. thyme, about 1 tsp. rosemary, and a bit of sweet curry powder. After boiling, then simmering for 55 minutes, I added some cut-up kale leaves. The flavor seemed to need a bit more zip, so I added 1 Tbs. Worcestershire sauce.
I selected the wrong answer.
Does it depend on how finely ground the black pepper in the tsp. is?
Skeptic--Before I had a microwave, I warmed up macaroni and cheese (admittedly Kraft!) in the top of my double boiler. The boiling water below kept it from burning.
Your Thanksgiving leftovers pizza is genius!
I think that a cranberry pizza with a complementary cheese would be delicious!
Italian Cook--You could use the recipe Mike posted but omit the bouillon and instead add spices of your choice. Dried mustard is one possibility.
