[BakerAunt]

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?)

[BakerAunt]

Missed it.

How about some recipes with that super ingredient? 🙂

[BakerAunt]

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.

[BakerAunt]

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.

[BakerAunt]

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!

[BakerAunt]

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.

[BakerAunt]

I had a grinder--something KAF used to sell, but after a while, it broke. (Am I sensing a pattern with nutmeg grinders here?) I just use my Microplane narrow grater and grate what I need, as I need it. I buy nutmegs whole from Penzey's.

I read somewhere that a marriage will always be happy as long as there is a whole nutmeg in the house. 🙂

• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

I missed it because I didn't pay attention to "large."

[BakerAunt]

I saw my doctor last week, and she is still firmly on the Vitamin D train. I had cut back at the end of last March, so that I was alternating (every other day) a multivitamin with 1000 IU Vitamin D with a 2000 IU Vitamin D because I was concerned about taking 3000 IU per day, and frankly not keen on 600 IU in calcium supplements, as I am working to get most of my calcium from food. Well, they tested my Vitamin D levels and said, just as they did last year, that "they are a little low" and the doctor wants me on the 2000 IU and says it's ok to take the multivitamin with its 1000 additional IUs of Vitamin D as well. I may ditch the multivitamin. I am, however, wondering if I'm even absorbing most of the Vitamin D that I take.

I do not like being so confused.

[BakerAunt]

On Tuesday afternoon, I am baking Len's Rye/Semolina/Whole Wheat Buns recipe, but I am experimenting with baking it as two 8 1/2 x 4 1/2 loaves. I 3/4 cup buttermilk for that much water in the original recipe, so I did that again. I decided to try, in my doubled recipe 1 and 1 1/2 scant Tbs. molasses instead of honey, and I'm using canola rather than olive oil. I'm using 3 tsp. yeast and 1 1/4 tsp. salt and only one egg. (I'm remembering Paddy's bread recipe where she specified that when doubling the recipe, do not double the egg.) My only other change was to add 1/4 cup special dry milk. I'll report back on the final result.

Note: The bread baked nicely, although I let it over rise a bit the second time. Thirty minutes would have been enough. I'm looking forward to cutting into it tomorrow.

• This reply was modified 6 years, 7 months ago by BakerAunt.
• This reply was modified 6 years, 7 months ago by BakerAunt.
• This reply was modified 6 years, 7 months ago by BakerAunt.

[BakerAunt]

I selected correctly, but that may be because I was focused on fresh green peas, but had I thought about dried ones, used to make soup, I might not have chosen the correct answer. I take it, from Mike's explanation that dried or fresh does not matter, in which case I've learned a nutritional fact I did not know and will keep in mind when I make split pea soup (green peas or my favorite yellow peas).

[BakerAunt]

Well, I never said it was the original recipe....

[BakerAunt]

I made a stir-fry tonight with the rest of the cooked pork. Vegetables were green onion, carrots, celery, mushrooms, broccoli, and snow peas from our garden. I used the deglazed drippings from when my husband cooked the pork chops, and mixed in soba noodles.

[BakerAunt]

Well, we did not like the taste of the cake. Next time I would omit the lemon oil. We will probably use some of that leftover blueberry sauce on subsequent slices.

[BakerAunt]

On Monday morning, I baked my adaptation of King Arthur’s Lemon Blueberry Cornmeal Cakes. Although I saw the recipe in a recent catalog, I also checked it onsite, where they give directions on baking it in an 8 1/2x4 1/2-inch loaf pan. I decided to use my 6-cup mini-Bundt pan. I replaced the AP flour with white whole wheat flour. I added ¼ cup Bob’s Red Mill milk powder and 2 Tbs. flax meal. I used ¾ cup buttermilk and ¼ cup oil (original recipe uses ½ cup each). I don’t have lemon paste, so I used the zest of one lemon, and I doubled the lemon juice from 1 to 2 Tbs. I did use the lemon oil. I baked it at 350F for 30 minutes, tested it and decided to give it another 5 minutes. It came out of the pan beautifully, thanks to THE Grease.

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