Forum Replies Created
-
AuthorPosts
-
That's a great idea for stiff cookie doughs, Len. I'm making a note of it.
After lunch on Monday, we were out of Bread, so I baked two smaller loaves (7 ½ x 4) of Mostly Whole Wheat Buttermilk Maple Bread. My only issue with this bread is that it seems to dry out faster than it should, and that may be because I replaced 2 Tbs. butter with 2 Tbs. avocado oil. I had the same issue with my Whole Wheat Oat Bran Bread until I added oil to that recipe. I got the idea from Len's signature bread recipe that uses oil. The buns stay soft longer.
Ah, Joan, enjoy your granddaughter's wedding! How lovely!
I made clam chowder for lunch on Monday. I have enough for two more lunches.
For dinner, we had the leftover Chicken Thighs with Broccoli and Orzo. I think it was better today, which surprised me, since broccoli does not usually re-heat well. After thinking about the recipe, I have decided that next time I will mix some spice blend into the Panko that I use to coat the chicken, maybe Penzey's Justice or the Mural of Flavor blends.
Navlys--Giggle, Giggle!
I made yogurt on Sunday.
For dinner, I made Chicken Thighs with Broccoli and Orzo, which is my adaptation of an Aaron Hutchinson recipe from The New York Times. The past couple of times that I have made it, I followed posters suggestions and finished it in the oven. This time, I wanted to skin the chicken and give it a panko coating. I did not want to brown the chicken first. So, I put together the broccoli and orzo base, then put the chicken thighs atop it and baked for 45 minutes at 400 F (original recipe 425 F). I added a bit of water, but it did not dry out. I miss the flavor from the fat in the skin, but I know that my digestive system would have reacted poorly to it. I may increase the thyme when I make it again or perhaps mix some spices in with the panko.
Navlys--many recipes measure the sugar and then sift, so I'm surprised this one made you do the opposite. To sift powdered sugar, I use a large round screen--about 9-inches in diameter that I bought from King Arthur a while back. It has a scraper that is stored attached to the side, that is detached and used to scrape the powdered sugar into the bowl beneath the strainer. It has made my sifting life much nicer, not just for powdered sugar but for cocoa.
For forming the cookies into balls, consider one of the Zeroll scoops that King Arthur and others sell. Often the "ball" formed is good enough without hand shaping. With recipes that call for rolling in sugar before baking, I just drop the scooped dough into a bowl with the sugar, roll it around to coat it, then move to baking sheet.
If I make a recipe regularly, I have started working out the weight in grams when I make it and noting it, so that next time I do not have to measure.
I'm glad that your cookies were well received!
The soft oatmeal cookie recipe I use is from Jenny Can Cook--I think that is the name of the website that Len discovered and shared. It calls for oil, and I use canola. My only changes are to add a Tbs. each of milk powder and flax meal per recipe and to use white whole wheat flour. I do not recall if her recipe uses walnuts, but I add 1/2 cup. For soft cookies, I use quick oats. For chewier ones, I would use old fashioned, but we like them soft. I often make these cookies to take on trips, but sometimes we just like having them at home with tea.
I made chicken broth on Saturday, using the bones from chicken breasts that have accumulated in the freezer. I froze it for future cooking.
For dinner, I made coleslaw and Crispy Fish and Chips with Dill Tartar Sauce. I have been able to buy wonderful organic cabbage when we are in a town with a Kroger. I do not know the variety, but its layers are tight, and it has a tinge of sweetness. It shreds beautifully in the food processor.
Oops. Posted in wrong section. I moved it to the correct one.
We had leftover farro stir-fry, which is just as good warmed up as when first made, for dinner on Friday.
That is a wonderful looking pie, Joan! Congratulation on posting a picture! You are ahead of me on that. I am still trying to get the pictures off the phone and onto my computer. I have a Samsung Galaxy, which seems to have a different set-up from the I-Phone.
We were out of cookies to eat with tea. My husband chose Soft Oatmeal Raisin Cookies, so I baked a double recipe on Friday morning.
In the afternoon, I used the last two blood oranges to bake Blood Orange Barley Cake in my 6-cup Bundt pan. I will glaze it tomorrow, and we will begin slicing it for dessert.
I made a farro stir-fry on Thursday, using the leftover roasted chicken breast meat and green onions, celery, carrots, an orange bell pepper, mushrooms, and kale (from the pot my husband grows on the porch), with broth from the freezer. We have enough for another meal.
I was going to bake muffins this morning for breakfast, but I awoke later than planned, so before dinner on Wednesday, I baked my adaptation of Butternut Squash Muffins with Crumb topping, from Ken Haedrich's The Harvest Baker. We each had one for dessert after dinner.
On Wednesday, I roasted two bone-in chicken breasts that we got on sale when we shopped yesterday. I also roasted sweet potato chunks separately and microwaved frozen green beans.
Thank you for the compliment, Len. We have really enjoyed that tart!
We finished the Potato, Spinach, and Ham Tart for dinner tonight, along with some microwaved fresh broccoli. I typed up the recipe today. to put into my notebook. I thought of trying to post a picture of it, but like Joan, I am still trying to figure out the digital issues.We had more of the Potato, Spinach, and Ham Tart for dinner on Monday and agreed that it was just as good today as yesterday.
-
AuthorPosts
