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I baked Rye Barley Crispbread on Monday afternoon.
Mike--We buy our frozen cod at Aldi's and have been pleased with it. When we bought some Alaskan cod from the local supermarket during the pandemic, we noted that it did not taste very good and was somewhat rubbery. We have stuck to Aldi's cod ever since then.
Our weather shifted from cooler to highs in the mid-70 F these past two days. I had one winter squash left, a little Autumn Frost, so on Sunday I went ahead and roasted it and made soup from it to go with today's and tomorrow's lunches. The squirrels and chipmunks cleaned up the seeds I put out from it in record time.
Dinner on Sunday was Potato, Spinach, and Ham Tart. The inspiration was Ken Haedrich's "New Potato, Spinach, and Blue Cheese Skillet Tart," in The Harvest Baker, but my changes make my tart a completely different recipe. I used 1 ¾ pounds yellow potatoes, and just 4 oz. of spinach. (The organic at the farmers market is $6 for 4 oz. so I'm not putting in more.) I used green onion, since my husband can eat it. I added a yellow bell pepper and 8 oz. sliced mushrooms because I like more vegetables. I replaced the blue cheese with low-fat grated mozzarella and the bacon crumbles with 2 cups of diced ham. I deleted the garlic and used ¼ tsp. thyme, ½ tsp. dried rosemary, and 1 tsp. Dijon mustard. I kept the Parmesan, but I replaced the ½ cup of heavy cream with evaporated milk. I used my buttermilk-oil partly whole wheat crust. I did not use a cast iron skillet, which I doubt would work with my oil crust, which requires blind baking before adding the filling. Instead, I used a 10-inch ceramic Emile Henry pie dish. I did not increase the crust, so it was thinner than usual, which gave it a great taste that I associate with the pot pies of my childhood. I baked at 375 F convection for 35 minutes. I liked the flavor, and my husband had seconds, so he liked it as well. The pie had just a bit too much liquid, probably from the additional vegetables, so next time I make it, I will account for that.
I made yogurt on Saturday.
I cut up the rest of the ham and froze most of it, as well as the bone. I had planned a Potato, Spinach, and Ham tart for dinner, as I was able to score both fresh spinach and green onion at this morning's farmers market, but I did not have time to make it because we had the chance to Skype with the grandson for the family celebration of his first birthday in the late afternoon. So, we shifted to ham sandwiches and salads for dinner.
We were out of cookies for teatime. I remedied that situation early Friday evening by baking Big Lake Judy's Best Ever Molasses Cookies, which are a favorite of ours. My only changes are to halve the salt and add 2 Tbs. Bob's Red Mill milk powder.
I made Salmon and Couscous for dinner on Friday, which we had with microwaved frozen peas.
Your muffins sound delicious, Chocmouse.
I will bake my Whole Wheat Sourdough Cheese Crackers on Thursday evening. I was going to do it this afternoon, but we had something unexpected arise that took up a large chunk of it.
Our dinner on Thursday was ham sandwiches on the Rye Semolina Rolls. We also had a salad.
I baked Jammy Muffins on Wednesday morning, using a jar of black raspberry, blackberry, and raspberry jam that I had canned nearly two years ago. My base recipe was "Cherry Almond Muffins," which appeared in King Arthur Flour's discontinued The Baking Sheet 20.4 (Summer 2009), p. 13. In addition to the jam substitution, I replaced ¼ cup of the flour with quick oats and the other two cups with white whole wheat flour. I reduced the sugar from ½ cup to 1/3 and next time will try ¼ cup. I also reduced the baking powder from 1 Tbs. to 2 ½ tsp. and halved the salt. These muffins are a great way to use surplus jam.
In the evening, I baked Blood Orange Almond Cake, which I adapted from a Nordic Ware recipe. I decided to use my 6-cup Bundt pan instead of a loaf pan, so the baking time was a bit shorter at 40 minutes. (I always check with the instant thermometer; it should be 200 F when done.) I delete ¼ cup of sugar in the cake and use a different glaze--about half of what the original recipe uses. I will glaze it tomorrow.
For dinner on Wednesday, I roasted sweet potato chunks tossed in olive oil, which we had with leftover roasted chicken thighs and microwaved fresh broccoli.
On Tuesday, I baked Len's recipe for Semolina/Rye/Whole Wheat buns. I made ten buns. We began using them at dinner for ham sandwiches.
On Tuesday, I made Butternut Squash soup with frozen puree and frozen apple juice (left over from applesauce) and frozen turkey broth. I use Penzey's Now Curry, which gives the soup great flavor. I had some with lunch today, set some aside for two more lunches, then froze four single servings for future lunches.
For dinner we had raw carrots and ham sandwiches on the Rye/Whole Wheat/Semolina buns I baked in the early afternoon. we bought the ham at Aldi's last week, for a great price, as they were selling out their current stock.
For Monday's dinner, we had leftover roasted chicken thighs and leftover rice with mushrooms and gravy but with microwaved frozen mixed vegetables.
I made granola on Sunday afternoon.
I also baked my adaptation of Peanut Butter Honeys, a cookie recipe that Mumpy posted on the King Arthur Baking Circle (June 30, 2012), and which now lives on the Nebraska Kitchen site, having been moved by dedicated volunteers when King Arthur shut down the circle. For my adaptation, I replaced the ¼ cup of butter with 3 Tbs. of avocado oil. I used white whole wheat flour and added 2 Tbs. milk powder and 2 tsp. flax meal. My peanut butter of choice is a natural one that requires stirring. I used Santa Cruz crunchy peanut butter. The honey is local, from the farmers market. I use a #40 food scoop and get 23 cookies, which I bake on a 1 2/3-sheet pan.
Back when Mumpy posted the recipe, we thought the Baking Circle was forever. I am grateful that Mike established this site, so that at least some of the recipes were saved, and we can still meet to talk about cooking and baking.
I made yogurt on Sunday.
Sunday dinner was roasted chicken thighs. To go with the chicken, I sauteed 8 oz. mushrooms and combined them with some turkey gravy from the freezer and leftover rice. We had microwaved frozen peas as well.
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