BakerAunt
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I know this one!
September 2, 2019 at 12:36 pm in reply to: What are You Cooking the Week of September 1, 2019 #17975For lunch on Monday, I made The Simplest Black Bean Burgers, a recipe by Mark Bittman:
https://www.markbittman.com/recipes-1/the-simplest-bean-burgers
I used 14 oz. of black beans that I cooked yesterday, and I used old-fashioned oats. (The recipe says not instant but does not specify quick or old-fashioned.) My only change was to use 2 Tbs. Penzey’s Southwest seasoning in place of 1 Tbs. chili powder. (The recipe does say “or spice mixture of your choice.) I used half of a small onion. These came together well in the food processor without additional water or oats. I used my KAF ¼ cup scoop to make six patties. They held together well when I cooked them in olive oil.
I had one in a sandwich, made with Grape Nuts Bread, mayonnaise and sliced tomato from our garden. No one will ever mistake it for a hamburger, but it is tasty I think that it would be great topped with salsa. When I warm one up tomorrow, I’ll try it with a bit of melted cheese on top. I expect to make the recipe again. I might try adding a bit of tomato paste next time and changing up the spices.
The recipe ticks several boxes for me: low in saturated fat, cholesterol reducing, and healthy for bones.
Joan--These were old beans. I don't know how long I'd had them before they were packed away for over two years when we moved.
I've had good results with Bob's Red Mill beans, but those are hard to find in the store. I order them from their site.
As usual, I narrowed it down to two and chose the wrong one.
My black beans had to cook for four hours, with more water added, but they now are the correct consistency. I will freeze two 14 oz. containers. The other 14 oz. container is for a new recipe I hope to try for lunch tomorrow for black bean burgers.
Sunday dinner was our old standby of salmon and couscous, this time seasoned with 1 tsp. dill and 1/8 tsp. celery seed, as well as some freshly grated pepper. We had fresh green beans from our garden as well.
I missed it, but I shared the information with my husband.
Our broccoli crop, and I don't know what variety it is--was eaten once by caterpillars, resulting in very lacy leaves--then, when it was recovering and a small head had formed on one, the caterpillars came back. My husband was removing them as fast as he could, but a tiny bit of broccoli, which he ate last night, is all he got.
Unless we can solve the caterpillar issue, I don't see broccoli as one of our future crops. I have suggested a "dead zone" around the outside of the long and narrow garden fence, so that the grass does not grow right up next to the enclosure, but that may not solve the problem. It's also why we haven't had a spinach crop. Another gardener told me that her kale was hit as well.
I sympathize Navlys. We redid our kitchen completely, and I'm still trying to figure out how everything will fit. I have to store some items that I don't use as much in the apt. kitchen over the garage, which means going outside to get to them. Give yourself time. You will find yourself re-arranging as you go. I still need to re-do the utility cabinet organization, as well as the cabinet over the refrigerator.
On Saturday, I tried another version of the KAF recipe, “Lemon Blueberry Cornmeal Cakes.” When I baked it a couple of weeks ago, making some significant changes, it was far too lemony and that overpowered the blueberries. I decided to make it in an 8x4-inch loaf pan this time, since I don’t have any of THE Grease mixed up, so I didn’t want to do a Bundt pan. This time, for the flour I used ¾ cup AP and ½ cup barley flour. I added 2 Tbs. BRM powdered milk and 1 Tbs. flax meal. I used just 1 Tbs. lemon juice and added ½ tsp. vanilla. I used ½ + 2 Tbs. EACH canola oil and buttermilk. I sprinkled the loaf with demerara sugar. I baked it for about 38 minutes, when it tested done, cooled it for 10 minutes in the pan, then turned it out onto a rack. We had some for dessert this evening. It is a slightly sweet bread that is definitely better with less lemon and a bit of vanilla. The original recipe includes a glaze, so that may be why the cake/bread is not overly sweet.
I also baked my lower-saturated fat version of Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
Saturday night dinner is a rotisserie chicken (on sale for $4.99), an ear of sweet corn each (we have to eat it while we can!), and microwaved green beans from our garden.
Thanks for posting this information, Mike. I've forwarded it to a friend who has a flat cooktop on order, just in case it involves what she is getting.
Ah, my educated guess was correct!
I'm bemused by recipes that call for white truffle oil. How much money do they think I have? 🙂
When I was watching a Great British Baking Show "Master Class," I saw Paul Hollywood make Hot Cross Buns. Rather than a frosting, he made a special (non-yeasted?) dough and used it to make the crosses before the bread was baked.
It might be worth a call to those Ukrainian churches to see if anyone is keeping the bread baking tradition alive. Often that gets lost before the younger generation realizes its value and wishes it had asked for the knowledge before it is gone.
I know this one!
I made ratatouille for Thursday night’s dinner, using some of the “Carbon” tomatoes from our garden. This variety cracks and has green shoulders, and a bottom that is smoky red when ripe. My husband does not care for how they look, but they are a wonderfully sweet tomato, and worked very well in the recipe. That recipe also featured three different kinds of zucchini and an eggplant from the farmers market. The onion, garlic, and red bell pepper came from the grocery store. We had the ratatouille over a wild and brown rice mix, along with leftover chicken from last night.
Early apples have shown up at the farmers market. I don't know what variety the "seconds" I used for applesauce were, but the pink applesauce had almost a "cherry" note. For eating, I bought a variety called Scarlet Gala for eating, and they are delicious.
At the orchard down near Peru that we visited in December (not a u-pick) last year, the Ever Crisp was a delicious eating apple that lasted well in the 48F garage during the winter. The small Winesaps also lasted well. We hope to visit that orchard again and put in a winter's supply.
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