BakerAunt

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  • in reply to: What are you Cooking the week of November 11, 2018? #13978
    BakerAunt
    Participant

      For Sunday dinner we had the leftover Squash, Kale, and Mushroom Pilaf with some browned ground turkey mixed into it. Steamed broccoli was the side dish.

      in reply to: What are you Cooking the week of November 4, 2018? #13972
      BakerAunt
      Participant

        I like to experiment at the farmers' market. By moving past my comfort zone on pie pumpkins, I discovered that I very much like the "peanut" pumpkin, as well as the blue-green one. Those latter two have an amazingly smooth and thick puree when processed. However, the Cinderella, as I reported last year, was a major disappointment--so much work for so little puree, and I was unimpressed with the taste. The white pumpkin falls into the "don't buy again" category.

        I used a delicate squash for the first time this week. Neither my husband nor I thought it had much flavor, but I might tray it again.

        I have a red (dark orange) kabocha squash that I bought as an experiment. I'll need to find out how best to use it. One website says the red version is sweeter than the green.

        in reply to: What are you Cooking the week of November 4, 2018? #13968
        BakerAunt
        Participant

          Note on the white pumpkin I roasted: It does not have a strong pumpkin flavor. It's ok, and I'll use the puree, but I won't buy a white pumpkin again. I prefer the peanut pumpkin, the blue-green pumpkin, or the sugar/pie pumpkins.

          in reply to: What are you Baking the week of November 4, 2018? #13967
          BakerAunt
          Participant

            Chocomouse--Yes, I did post that link, and I used the banana option. I'm glad you liked it.

            • This reply was modified 6 years, 4 months ago by BakerAunt.
            in reply to: What are you Cooking the week of November 4, 2018? #13963
            BakerAunt
            Participant

              Buckwheat Pumpkin waffles sound delicious, Len!

              Saturday night’s dinner was salmon and couscous. I used 1 tsp. of Penzey’s Sunny Paris as the seasoning instead of dill. I wanted to make a maple-glazed salmon recipe, but my husband nixed it. At least I can alter the seasoning!

              in reply to: What are you Baking the week of November 4, 2018? #13962
              BakerAunt
              Participant

                I had been scouring the internet for a pumpkin-bran muffin recipe. I found one, but I also found a Pumpkin-Oat Bran recipe at Genius kitchen, and I decided to make that recipe to have with tea or as a healthy snack. I re-worked the recipe by grinding the oat bran and using whole wheat flour. I also used a whole egg, and buttermilk--with a subsequent adjustment of the baking powder and baking soda. If they are still as good tomorrow as they are today--i.e., moist--I will post the recipe. Healthy and delicious is always good!

                in reply to: What are you Cooking the week of November 4, 2018? #13958
                BakerAunt
                Participant

                  On Friday afternoon, I roasted the white pumpkin that I bought a few weeks ago at the farmers’ market. It has a paler interior than typical pumpkins, and the puree looks like applesauce with a very pale, yellow color. I’ll try baking with it and see how the flavor is.

                  For Friday dinner, I adapted a recipe from About Farm Fresh To You: Delicata Squash, Kale and Shitake Rice Pilaf. Here's the link:

                  http://www.farmfreshtoyou.com/recipes/209/delicata-squash--kale-and-shiitake-rice-pilaf

                  I made enough changes to make it a different recipe. I deleted the cumin and chili powder. I used the ubiquitous white mushrooms, and I used a yellow onion. I also used powdered sage rather than fresh. I cooked my rice in the rice cooker in homemade chicken stock, then mixed everything together at the end. It tastes good and has a nice appearance on the plate. The roasted delicata squash does not have much flavor, but the presentation is nice. I think that the recipe would also be good with roasted butternut squash.

                  • This reply was modified 6 years, 4 months ago by BakerAunt.
                  in reply to: What are you Baking the week of November 4, 2018? #13957
                  BakerAunt
                  Participant

                    On Friday morning, I baked the single recipe of Lower-Fat Whole Wheat Sourdough Ranch Crackers from the dough I made up last week. These are tasty. I wish that I could remember how much Penzey's Ranch seasoning I used. I think it was 3 tsp., but I was distracted and did not write it down.

                    in reply to: What Happened to 2% Cheese? #13943
                    BakerAunt
                    Participant

                      I will have to look for 2% cheese when we are in different areas.

                      The dairy fat issue is confusing--and I'm not convinced that it has been settled. In the past, I mostly did low-fat dairy because I used so much butter in my baking, and I hoped to offset it somewhat. I did switch from non-fat to 1% milk a couple of years ago and will not change back. My issue is that I had such a high LDL cholesterol number that the doctor tried to put me on Lipitor, and I asked for time to try lifestyle change, which the CMA (they never let you talk to the doctor), after communicating with the doctor, said I could try for three months until they re-test me. All she said was low-fat diet and exercise--no help--and I was also judged Vitamin D and calcium deficient, so I need more dairy in addition to supplements. I consulted a friend's daughter who has her M.A. in Dietetics and recently became a P.A. (She became a P.A. to help people BEFORE they are in negative health situations.) She said to focus on keeping saturated fat to less than 11g per day, so that is what I am doing, and to include exercise. I'm also eating more beans and have increased fruit and vegetables. I've kept eggs. I use more canola oil and more olive oil. Low-fat cheese gives me flexibility in how I stay below 11g. I've cut out almost all butter, although I may make an exception for a rare pie. As 1 Tbs. butter = 7g saturated fat, a single scone would put me close to the limit, and pie, oh, my.

                      The new food plan (and exercise) is for lowering cholesterol, but I have lost about 8 pounds in the twelve weeks since I began it, and pants have a better fit now.

                      • This reply was modified 6 years, 4 months ago by BakerAunt.
                      • This reply was modified 6 years, 4 months ago by BakerAunt.
                      • This reply was modified 6 years, 4 months ago by BakerAunt.
                      in reply to: What are you Baking the week of November 4, 2018? #13936
                      BakerAunt
                      Participant

                        Your bread sounds beautiful, and yummy, Joan!

                        I baked Skeptic’s Pumpkin Biscotti on Wednesday night. I followed the recipe except that I use white whole wheat flour, add 3 Tbs. powdered milk, and delete the vanilla. I also spritz the loaf and sprinkle with sugar-in-the-raw, which gives a nice sparkle and subtle flavor. We like this recipe a lot; this is the third time I’ve baked it this autumn.

                        in reply to: What are you Cooking the week of November 4, 2018? #13928
                        BakerAunt
                        Participant

                          On Tuesdays, I used the mixed beans and barley I cooked yesterday to make two different soups. For my husband, who cannot tolerate hotter spices, I sautéed a little onion, some red bell pepper, and celery in olive oil, then added sliced mushrooms and a bit of garlic. After adding half of the defatted chicken drippings from a couple of days ago, I added half the beans and 1 tsp. Penzey’s Herbs de Provence. For me, I used more sautéed onion, bell pepper, and celery, then garlic and half the defatted chicken drippings. I added half the beans, two small cans of chopped tomatoes with chilies (bought before I realized I would have to give up tortilla chips due to the saturated fat content), and 1 tsp. Penzey’s Salsa and Pico that I bought during a promotion. It definitely gave a zippiness that I crave in a bean soup.

                          in reply to: What are you Baking the week of November 4, 2018? #13922
                          BakerAunt
                          Participant

                            KAF has a yeasted ginger pumpkin bread, which is slightly sweet, that I made about a month ago, substituting in some white whole wheat flour and oil for the butter. It's good as a sweet bread. We had it along with breakfast and as an accompaniment at tea time.

                            Stella's pumpkin yeast bread recipe is very good for chicken sandwiches. I think it would be great with ham or with most cheeses.

                            • This reply was modified 6 years, 4 months ago by BakerAunt.
                            • This reply was modified 6 years, 4 months ago by BakerAunt.
                            in reply to: What are you Cooking the week of November 4, 2018? #13918
                            BakerAunt
                            Participant

                              Mike--with all the food/nutrition info, we just do the best we can with the information that we have--and try not to think about all the information in the past that was wrong. Sigh.

                              We had a pound of hamburger from the farmers’ market in the freezer—bought before I learned about my high cholesterol. We decided to use our charcoal grill one more time this season (we’ve only used it once) and use up the hamburger in style, so my husband grilled hamburgers. To go with them, I made one last batch of All-American Potato Salad (Cooks’ Illustrated recipe). I had been saving the Mountain Rose potatoes from the farmers’ market for it. I also found the German pickles we like at Tuesday Morning when we were in South Bend in October; without those, and their juice, the potato salad is not worth making. So, we have a summertime dinner on what will likely be the last temperate, non-rainy day of the week—and even now, the rain is making its way towards us. A freeze is predicted for Wednesday night/Thursday morning.

                              I also soaked mixed beans and barley last night and cooked them today for soup, but I did not get the soup made today. I'll make it tomorrow. I'm thinking of using the beans for two separate soups, so that I can make one spicier for me.

                              in reply to: What are you Baking the week of November 4, 2018? #13917
                              BakerAunt
                              Participant

                                I made a batch of my variation of Ellen’s burger buns, but this time I used 2 Tbs. canola oil in place of the butter. I actually forgot to add it until 7 minutes from the end of the bread machine’s kneading cycle. To my relief, the oil did incorporate. I made the dough into 10 buns, which is the size we like for hamburgers.

                                in reply to: What are you Baking the week of November 4, 2018? #13915
                                BakerAunt
                                Participant

                                  I've baked that recipe, Len, and it makes a lovely loaf. I like your idea of a cinnamon raisin variation.

                                Viewing 15 posts - 5,896 through 5,910 (of 7,726 total)