BakerAunt
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Friday morning I baked my standard "knead in the bread machine" bread. For the grains this time, I used 3/4 cup rolled 5-grain cereal and 1/4 cup malted wheat flakes and 2 Tbs. wheat bran--all of which I soaked in 1 cup buttermilk. I further reduced the salt to 3/4 tsp. and the honey to 1 Tbs. I used 2 Tbs. olive oil. I've had hydration issues with this recipe, so I used just 1/2 cup water, but I needed to add 2 Tbs. more. I've realized that this bread bakes better at 375F for 40-45 minutes. We will use it for sandwiches for supper tonight.
Chocomouse--We were able to move back into the house a week ago yesterday. I'm moving items from the apt., but I'm also unpacking items that I haven' seen for two years. It's rather like Christmas!
Ah, I selected correctly, probably because I've read about it somewhere.
I baked cornmeal seeded crispbread on Thursday morning. I had planned to bake bread, but I got caught up in unpacking more of my cookbooks, as well as arranging some of the shelves in the kitchen and unpacking and putting in some of the dishes.
I suspect that you are correct: the top would be soggy. What you need is one of those small ovens that does not heat up the entire place--or else the ability to cook the apple crisp in the slow cooker, then crisp the top in the toaster oven.
I made a zucchini-tomato-mushroom pizza. The details are in the "Substituting Asiago for Gruyere" thread.
Missed it.
The pizza turned out very well. I used my usual sourdough crust, and I only used about 1 1/2 pounds of grated zucchini. After I let it drain, I wrapped it in a linen towel (a green one) and soaked out as much of the rest of the water as I could. I brushed the pizza crust with olive oil, then distributed the zucchini. I put some sliced tomatoes on top (I let the slices sit on paper towels prior to using them to remove excess moisture). I sprinkled heavily with the Penzey's Frozen Pizza topping, since it does not seem to me to have that much flavor. I added sliced mushrooms, then 4 oz. grated asiago, then shredded Parmesan on top. I added freshly ground black pepper, then into a 425F oven for 20 minutes. I baked it in a half-sheet pan. My husband and stepdaughter both loved it. I'll make this variation again when I am blessed with zucchini.
Thanks, Mike. All I have in the house is low-fat mozzarella (in the freezer--thanks for that tip!) and 2% cheddar, which I had to buy grated (with the usual additive), as no one around here carries 2% cheese. The comments on the recipe suggest that mozzarella, in combination with the zucchini, is too bland. I have the asiago because I bought it for a bread recipe that I'd made twice and was going to bake again--and then I had to reduce saturated fat in my diet, so it has been sitting in the refrigerator, unopened. With a third person here, it's a chance to get help eating it.
I have only a little less than 1 1/4 pounds of the zucchini, so I'll use4 oz. of the asiago and some Parmesan. I've decided to try sliced tomato (drained on paper towels) and sliced mushrooms on top of the zucchini. I'll probably use that "frozen pizza" seasoning and perhaps a bit of garlic powder.
I deduced the correct answer.
This evening I used the berry screen that I bought from them a few years ago. I'd added it in to get free shipping. It's about 15 inches wide, and I put the berries in it and shake them, and any stems and leaves fall out. It is the kind of inexpensive tool that is wonderful to find at a cooking/baking store. It's not high-tech or glamorous enough that most cooking stores will carry it, but it is oh, so useful.
I used our snow peas in a stir-fry for dinner tonight. We have harvested a few beans as well--not yet enough to use. The Carbon tomato has green tomatoes--in spite of a deer eating off the top of the plant! I have put some coffee grounds out to deter them. The other tomato plants have flowers. There is a little bell pepper on the pepper plant. No flowering from the broccoli yet.
We took advantage of cloud cover and went blueberry picking on Tuesday, coming home with 20 pounds of blueberries. After dinner, I made blueberry cobbler, using my mother-in-law’s recipe as the base recipe. I am trying to make a healthier version, so I substituted in 25% barley flour, added 1 Tbs. powdered milk, used buttermilk rather than regular milk and adjusted baking powder and added baking soda. I reduced the salt. I reduced the sugar in the topping from ½ to 1/3 cup and the sugar in the cake part from 1/3 to ¼ cup. I reduced the butter from 4 Tbs. to 3 Tbs. I expect it will be sampled at breakfast tomorrow.
We had a nice rain in the late afternoon, and it is rather nice outside tonight.
I made a stir-fry for dinner on Tuesday, using green onion, celery, carrots, 8 oz. mushrooms, broccoli, snow peas from our garden, shrimp, and soba noodles. I had planned to use rice, but my stepdaughter likes the soba noodles as much as we do!
I missed it, but I'm glad to have the information.
Thanks for the tip about the chilis, Mike. I will look into it.
I made broth this Monday afternoon from the bones of the rotisserie chicken we had last week.
For dinner, I made salmon and couscous, using Penzey's Greek seasoning.
It seemed a little cooler this evening than it has been. We may try to pick blueberries tomorrow at our favorite place.
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