Italian Cook--Isn't it wonderful when you find an item that makes your life easier? 🙂
My husband has never grasped that one reason I like T.J. Maxx--even when I don't have specific items in mind, is that I will sometimes see an item and realize just how well it will work for solving a problem in the kitchen or home.
BakerAunt.
Len--That's good to know about the white chocolate. I've used it in a frosting, but it is paired with butter and cream cheese, perhaps because it does not hold together the way dark chocolate does. I need to look at Shirley C's book and see what she says.
On Saturday morning, I made the Bob’s Red Mill recipe for Ensalade de Quinoa, which I’ve made twice before. We like it, so I double everything except for the feta. (It is high in saturated fat, but 4 oz., spread around in a large salad is ok.) I used the last of the lime juice I had frozen from last year’s lime crop. This year’s crop will be at least eight limes. We will have the quinoa salad for dinner tonight, as the lima beans and corn, along with the quinoa and feta, make a nice vegetarian meal.
Hm. My answer didn't post, and I had to log in again.
I chose poorly, as the guardian says in the movie, but then I'd never heard of these before. I based my answer on "pastor" meaning shepherd, but that misled me.
Any idea how they got that name?
Interesting. I did not go through the email, and the bagel topping did get added, but it showed up at a later stage of the check-out process.
We will have to compare notes, Len, on what we do with our bagel topping!
BakerAunt.
Ah, I know this one.
The Four-Bean Salad recipe is now posted.
I need to ask: what is the fifth bean in the Sam's 5-Bean Salad?
Italian Cook--I've never used a kneading hook, as my mixer came with the spiral. The spiral was one reason that the Cuisinart briefly replaced Kitchen Aid for America's Test Kitchen. Once KA added the spiral, ATK noted that as one reason to prefer it again over the Cuisinart.
That's good to know, as I plan to bake even more rye breads.
I did the mixing a bit differently from Len. I use active rather than instant yeast, so I proofed it with the molasses, then mixed in the buttermilk and egg. I added the whole grains, mixed to incorporate, then allowed it to rest 10 minutes. I then mixed in the oil (I used canola), then the bread flour and salt. I let it rest for another 10 minutes, then I moved to the kneading spiral on speed 2, stopping and adjusting until it was coming together. I then kneaded on speed 3 for 5 minutes. (Remember, I have the Cuisinart; your times will differ.) I didn't need to add water.
I thought that I posted it, but I looked and do not see it. After I have some at lunch--and see how I like it with the changes, I'll post it. My recipe is from my college roommate, who adapted one in my old Betty Crocker cookbook--probably more than forty years ago. (Where does the time go?)
Missed it.
How about some recipes with that super ingredient? 🙂
After dinner on Tuesday evening, I made a Four Bean Salad (green beans, waxed beans, kidney beans, and garbanzo beans). I cut the sugar, oil, and cider a bit in the marinade, but I did not cut the celery seed. (I have my priorities straight.) I wanted to use up these four cans of beans. The salt content is higher than I would like, although I used no-salt added green beans and reduced salt garbanzo and kidney beans. I omitted the ½ tsp. salt in the dressing. In the future, if I make it, I will cook my own garbanzos. I will have the salad with lunch the rest of this week and into the next, as my husband does not care for garbanzos and kidney beans.
I’ve been avoiding cooking chicken breasts since I see so many packages where the breasts have those white streaks. Today in Aldi’s, we found a small package with two breast halves that looked good. Thus, for dinner, I made my roasted panko-encrusted chicken breasts. I smear the breast with low-fat mayonnaise, then dredge it in a combination of panko, a bit of grated Parmesan, garlic powder, Penzey’s roasted onion powder, and pepper. They roast for 30-35 minutes at 375F on a parchment-lined baking sheet. These were tender and good—the way I remember them before those rubbery ones made me swear off eating them. We had it with spinach noodles tossed with onion, frozen broccoli I wanted to get out of the freezer, sliced mushrooms, and the drippings from roasting a turkey breast that I had in the freezer. I tossed it with a little grated Parmesan. We have enough to have it again tomorrow.
I'm sending good thoughts your way, Navlys. I was plugging along in "moving mode" a little more than two years ago, and we started moving items throughout the year before that. It will be a relief when you are settled again!
My riff on Len's bread turned out very tasty, with good crumb. What I did to double the recipe worked. The molasses gives just a hint of its flavor, which is the way I prefer it in bread. When mixing this bread, the temptation would be to add flour, as it initially appears too wet. I found that stopping the mixer a couple of times, and using a bowl scraper to turn the sticky dough over, helped it come together, but that may be my particular mixer.
