Forum Replies Created
-
AuthorPosts
-
I am using up my remaining supply of butternut squash, and I came across this recipe:
https://www.allrecipes.com/recipe/131107/butternut-squash-and-turkey-chili/
The recipe can easily be adapted to what you have on hand or to personal taste. My changes were to add a chopped yellow bell pepper and stalk of celery with the onions. I probably used about 2 lbs. of butternut squash (a medium) and cut it into 1/2-inch pieces. Instead of separate cans of tomatoes and chili's, I used the Del Monte tomatoes with Hatch chilis. I did not have a can of tomato sauce but I had a 6 oz. can of tomato paste, which I used with 1 cup water. I replaced the canned white hominy with 9 oz. frozen corn.
I prefer a mild chili, so I cut the chili powder to 1 tsp. and the ground cumin to 1/2 tsp. After reading the comments, I took one person's advice and added 1 tsp. ground allspice. I also added 2 Tbs. light brown sugar.
I really like the result! My husband cannot eat chili, so I froze four separate servings for quick future lunches, and I will have enough for four mor lunches.
The butternut squash was a on the chewy side, which I did not mind, but for a softer result, I would cook it another ten minutes.
Aaron--Did Sam actually FORGET the chocolate chip cookies? If so, that is so sad.
On Wednesday, I baked Pompanoosuc Porridge Bread (my adaptation). I used 2 Tbs. maple syrup instead of sugar, although I proofed the yeast with ¼ tsp. sugar. I used whole wheat rather than white whole wheat flour this time, and of course a cup of buttermilk for that much water and reduced the salt to 1 ¼ tsp. Instead of using the Emile Henry Long Baker, I used a Kitchen Aid loaf pan 12 x 4 x 2.5 to bake the loaf, and it fit perfectly for this 4 cups of flour and ½ cup dry Pompanoosuc porridge recipe. The Emile Henry Baker is too large for the recipe. King Arthur used their bread baking bowl, but I found it too small. The Kitchen Aid loaf pan is just right, and its heavy construction works great for baking. I think that I found this pan years ago at either T. J. Maxx or Tuesday Morning.
I also baked my adaptation of Lemon Ricotta Cookies to use up the ricotta left over from the Turkey Lasagna I made last week. I always use half white whole wheat flour and add 1 Tbs. milk powder.
That is a great dinner, Len!
I made yogurt on Wednesday.
For dinner that night, I roasted a chicken breast. I roasted sweet potato chunks separately. We also had microwaved fresh broccoli.
We had more of the beef stew and the focaccia.
I wanted something uncomplicated to go with the stew I made for dinner, so on Sunday night I stirred up the dough for Rosemary Focaccia and refrigerated it until Monday afternoon when I baked it. The recipe comes from the United Healthcare site. I followed the recipe except that I used regular rather than white whole wheat and for the AP flour, I used King Arthur's Italian-Style flour. It bakes in a 9 x 9-inch pan. It went well with the stew, but it seemed a bit dense to me. If I bake the recipe again, I will add a tablespoon or two of water.
I think that the developer sees this recipe as an entry-level for people who are curious about baking their own bread to be healthier, so they may have favored a less wet dough.
It did not get above freezing on Monday. We have had flurries of lake effect snow, although none of it stuck. So, it was a perfect day to make beef stew, which came out perfectly, now that I have replenished my supply of Tsardust Memories blend from Penzey's, which in conjunction with rosemary and Smokey Paprika and bay leaves creates the perfect flavor.
We finished the Turkey, Mushroom, and Spinach Lasagna for dinner tonight. We needed a fast preparation, since we had a hike, a birthday zoom with the kids, and then I had a zoom meeting. My husband is fond of the lasagna, so he did not mind leftovers. He was also focused on the chocolate cake we had for dessert.
Thanks, Joan. My husband chuckled when I read your comment to him.
I made a chocolate glaze which I used for the filling and the topping on Scott's birthday cake. With the filling, I should have used the trick from the original cake recipe and used wooden skewers to hold the layers in place until the glaze solidified. Next time, I will make half a glaze recipe and then stabilize the cake with the skewers before making the other half and coating the cake. The glaze flavor needs a little something, perhaps some espresso powder to intensify the chocolate, or possibly a bit of salt. It also seems to me that Domino powdered sugar has an off taste that I do not recall from using C&H, but I cannot get C&H powdered sugar in my area.
I made Cornmeal Pumpernickel Waffles for breakfast on Sunday in honor of my husband's birthday today. It is his favorite breakfast. (It is also the favorite of our dog.)
It's great to hear how you are mastering the art of the stand mixer, Joan.
On Saturday, I baked my tweaked version of King Arthur's "Favorite Fudge Birthday Cake." My husband's birthday is tomorrow, and this cake is his favorite. I will not be using the recipe's lovely ganache but will substitute a chocolate glaze recipe that I used last year, and he liked.
I made Turkey, Mushroom, and Spinach Lasagna for dinner on Friday. Although it takes about an hour to assemble, it makes enough for three meals, with an easy re-heat in the microwave for the next two.
I made dough for my Whole Wheat Sourdough Cheese Crackers on Thursday. I will bake them next week.
I made yogurt on Thursday.
For dinner, I had a leftover pork on a bun, along with some small carrots. My husband finished the Butternut and Turkey stew.
We also had warm weather in the low 70s on Wednesday. For dinner, we had more of the Turkey, Butternut Squash, Farro, and Kale stew.
That sounds good, Joan. I looked, and your recipe is indeed in the recipe section!
We had more of the leftover Turkey, Butternut Squash, Farro, and Kale stew for dinner.
-
AuthorPosts
