BakerAunt

Forum Replies Created

Viewing 15 posts - 6,226 through 6,240 (of 7,928 total)
  • Author
    Posts
  • in reply to: Reducing Saturated Fat #13418
    BakerAunt
    Participant

      It's very difficult to get clear nutritional information even in 2018. The doctor's office was of no help. Their answer to calcium and Vitamin D issues was to hit me with over the counter supplements. At no time, did anyone ask about my diet and physical activity. I got good advice from my friend's daughter because she has her M.A. in Dietetics There is no known history in my family of hereditary high cholesterol, which makes the lipid panel results all the more puzzling. I'm also wondering if another medication I take may have contributed to those high readings. I'll ask the doctor after they repeat the lipid panel (and Vitamin D test), which I was told would be done after three months. In the meantime, I will follow my low-saturated fat diet, which in addition to removing butter's centrality (sob), includes skinning baked chicken, not having those bacon-tomato sandwiches I've been looking forward to eating with our home grown tomatoes (I did eat them with the rest of the bacon in the house), eating steel-cut oats almost every morning (it's a good thing that I like them a lot), and including more fish, having some meatless meals, and incorporating more beans and a greater variety of vegetables. I assume the new diet, and the increase in walking time, is why I have managed to lose 3 1/2 lbs.

      • This reply was modified 6 years, 9 months ago by BakerAunt.
      • This reply was modified 6 years, 9 months ago by BakerAunt. Reason: added comma
      in reply to: Reducing Saturated Fat #13411
      BakerAunt
      Participant

        Thanks, Mike. I was able to read the story. It does seem that there is still confusion about dairy fat in the field of diet and nutrition.

        in reply to: What are You Baking the Week of September 9, 2018? #13410
        BakerAunt
        Participant

          On Monday morning, I baked the graham crackers. The dough was very difficult to roll out. I had to resort to Big Bertha—my heavy maple rolling pin from Williams-Sonoma—to get it to where I could roll it with the regular pin and dough wands. I had added 1 Tbs. extra flour last night when kneading the dough by hand. Perhaps I should not have done so, but the dough was forming a paste all over my hands. Maybe it would be best to make the dough in the mixer, give it a short rest period, flatten it into a rectangle, and put in a shallow oiled dish for its overnight rest. The recipe does not make a lot. I got 16, with an average size of 3 ¼ inches by 2 ¼ inches, and with dough rolled to 1/8 inch, they are thick. These are hard crackers and would work well for dunking. I like the flavor, so I will try the recipe again.

          in reply to: What are You Cooking the Week of September 9, 2018? #13409
          BakerAunt
          Participant

            My husband and I were supposed to go hiking in Tippicanoe State Park tomorrow. He changed his mind and wanted to go today. We negotiated my time for baking and cooking in the morning, so that we could go in the afternoon. That meant I spent the morning cutting up vegetables and making Ratatouille, following a recipe from Jennifer Segal in her blog, “Once Upon a Chef.” I used less eggplant (mine was about 6 oz.). I used two yellow summer squashes rather than the green zucchini. I used a red bell pepper. I cut the garlic to 2 cloves, and I also used only about ½ cup chopped onion (about the maximum I can run by my husband). I did not put in as much salt as she does, and I used a bit less olive oil. For the spices, I used 1 ¼ tsp. of Penzey’s salt-free Tuscan Sunset. I did not use the red pepper flakes. I warmed some up for dinner, and we had it over some bulgur, along with leftover chicken legs. I will definitely make this recipe, with my adaptations, again.

            Here's the link to the recipe:

            Bonus: The tomatoes are from our garden. The yellow summer squash, onion, red bell pepper, and eggplant came from the local farmers market.

            • This reply was modified 6 years, 9 months ago by BakerAunt.
            • This reply was modified 6 years, 9 months ago by BakerAunt.
            in reply to: Our community is grieving #13403
            BakerAunt
            Participant

              I had heard about the accident but did not realize the local connection. Wonky, I am praying for strength for all of you in the painful time now and in the days ahead. The support the community draws from each other will be what sustains each individual.

              in reply to: What are You Baking the Week of September 9, 2018? #13400
              BakerAunt
              Participant

                On Sunday evening, I decided to try a new recipe and mixed up the dough for Graham Crackers. I am using the recipe in Peter Reinhart’s Whole Grain Breads: New Techniques, Extraordinary Flavor (pp. 296-297). He says that the crackers taste better if the dough is held overnight at room temperature, so I will wait to roll and bake them until tomorrow.

                in reply to: R. D. Livingston’s The Whole Grain Cookbook #13396
                BakerAunt
                Participant

                  I've probably baked most from the King Arthur Whole Grains baking book, which is more about easing people into whole grains, although there is another book from two sisters who own a flour mill (not the at home kind) that has given me some good recipes. Most of my whole grains recipes have been gathered from here and there. I'm not sure that I will trust Livingston on yeast recipes, but there are some others I will likely try, such as the Millet Muffins, as I have ground millet flour in the freezer that I need to use. I bought it for the KAF disappointing Maple Millet Scones I baked earlier this year.

                  in reply to: What are you baking the week of September 2, 2018? #13391
                  BakerAunt
                  Participant

                    Just a note to say that the KAF Nutty Fruity Sourdough came out well. It has good texture, even though the whole grains give it a bit of density. Each slice has lots of dried fruit and nuts in it. I'm enjoying it with afternoon tea, and my husband is actually eating it without slathering it in butter-canola spread.

                    in reply to: Eggplant Quandry #13388
                    BakerAunt
                    Participant

                      Thanks, Mike! I've located a recipe at Once upon a Chef and will try it on Monday.

                      in reply to: What are you cooking the week of September 2, 2018 #13383
                      BakerAunt
                      Participant

                        This post is what I am NOT cooking today. The honey vendor at the farmers' market was going to bring me 5 pounds of their Granny Smith apples. I even dug my food mill out of the stuff in the shed in anticipation. This morning, she had to break the news that their Granny Smiths were no good. She cut open a couple of good looking apples and found the lady bugs had gotten to them.

                        We are going to Michigan in October for my husband's family reunion, so I will be on the lookout for apples there.

                        in reply to: What are you baking the week of September 2, 2018? #13382
                        BakerAunt
                        Participant

                          Thanks, Mike. Oddly enough, there was no problem with the crust the first time that I baked the pizza, but that was a different crust, and I didn't use as many tomatoes.

                          in reply to: What are you baking the week of September 2, 2018? #13378
                          BakerAunt
                          Participant

                            The block party sounds like fun, Len. I'm sure your treats will be a hit.

                            It rained most of the day here, so I spent much of my time in the kitchen. I made pizza Margherita for Friday dinner and experimented with the sourdough crust again. My intent was to make a more whole grain version than last time (durum flour and semolina were featured then). I made the following changes to the KAF sourdough pizza crust recipe: Add ½ tsp. honey to water and let the yeast proof. Instead of 2 ½ cups KAF AP flour, I used1 ½ cups whole wheat, ¼ cup semolina, ¼ cup dark rye, and ½ cup KAF AP. I reduced the salt from 1 tsp. to ¾ tsp.

                            I mixed the dough with the flat beater. I tried to knead it, but the small amount of dough was stubborn and would not gather around the kneading hook, so I did a lot of scraping with the speed on 2. I finally kneaded it by hand for 2 minutes, then placed it in an olive oil-coated bowl to rise for about three hours. For the second rise, the dough needed about an hour and 20 minutes after it had been fitted into the pan. I put too many tomatoes on it (that happens when there is a bumper crop), so the crust was a bit soggy, particularly in the center. It is an ok crust, but my husband and I prefer the crust I made last time, so I need to work out how to make it more whole grain. I also think it needs some olive oil in the crust.

                            After I fed my sourdough, I decided to use the fed starter in a bread. My current low saturated fat diet has required being more thoughtful and creative about desserts and afternoon tea treats. I baked the KAF Nutty-Fruity Sourdough, which is on their site, and which was also featured in Sift (Fall 2017), p. 46. It let me use 1 ½ cups of the dried fruit that I won’t be baking into scones any time soon. It uses some pumpernickel flour, which I have on hand. After reading comments on the site, I substituted in a cup of whole wheat flour for that much AP. I added 2 Tbs. of flax meal as well. I proofed the yeast with ¼ tsp. honey. I cut the salt in half, so I used ¾ tsp. I needed an additional ¼ cup of flour and used whole wheat. I initially mixed the water, proofed yeast, and the whole grains, then let them hydrate for 15 minutes, before adding the AP flour. I think the King Arthur people try to streamline, but with whole grains, it really does help to allow them to soak up liquid. The first rise was about 2 hours; the second, just an hour. I baked it in my Emile Henry long baker, and I brushed the top with an egg yolk mixed with some water. (The original recipe says an egg, but I had the egg yolk left from another recipe.) I baked in the covered baker for 10 minutes at 425F, then reduced the temperature to 375F for 20 minutes before removing the top. The bread needed another 15 minutes to register 200F. (I had forgotten to move the oven shelf down, as I usually do when using the long baker.) It did not have much, if any, oven spring, but it looks like the size depicted in the photo. I will report tomorrow on taste and texture.

                            • This reply was modified 6 years, 10 months ago by BakerAunt.
                            • This reply was modified 6 years, 10 months ago by BakerAunt.
                            in reply to: What are you cooking the week of September 2, 2018 #13377
                            BakerAunt
                            Participant

                              I made Lentil-Barley Vegetable (onion, celery, red bell pepper, garlic), using saved potato water for the liquid. I seasoned it with 1 tsp. Penzey’s Bouquet Garni and some freshly ground pepper. We ate it with the Pizza Margherita for Friday night dinner. I called it Mediterranean diet night.

                              in reply to: Blueberries and Science #13374
                              BakerAunt
                              Participant

                                Aaron--thanks for such a fun article. I read it to my husband (plant physiologist), and he was laughing too. I suspect that if more discussions of the kind alluded to in the article had been available in high school, more people would have rushed to take physics. The only food example I can recall from my high school physics class was that of raisins in yeast dough that move further and further away from each other as the dough rises. It was used as a model of the expanding universe. I'm not sure, but I think that may be where my fascination with yeast breads started.

                                in reply to: Recipes for Corned beef and pastrami #13372
                                BakerAunt
                                Participant

                                  Where are those sous chefs when you need them? 🙂

                                  I'm saying that as I prepare to tackle the mound of dishes I left in my wake in the kitchen this morning....

                                  • This reply was modified 6 years, 10 months ago by BakerAunt.
                                Viewing 15 posts - 6,226 through 6,240 (of 7,928 total)