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Navlys--Is there a typo? A 1/4 cup scoop seems rather large for mini-scones.
November 11, 2024 at 6:58 pm in reply to: What are you Cooking the Week of November 10, 2024? #44628Like Joan, we re-ran last night's dinner, which gave me time for other endeavors. However, we did add some applesauce.
We drove to our favorite orchard on Friday and came home with a half-bushel of Ever Crisp, which is our favored eating apple, a half-bushel of Winesap, which is my favored baking apple, and two half-bushels of seconds that were on sale and recommended for applesauce or apple butter. From the seconds, I selected a bag of Newtown Pippins (a variety that Thomas Jefferson had in his orchard), and Razor Russet, which was discovered in Kentucky in the 1970s. I made applesauce on Monday, using about 5 ½ lbs. of apples, divided evenly between the two. The Razor Russets are a sweet apple, so I added only ½ cup plus 1 Tbs. of sugar. I froze one container and put the rest in a bowl for us to have with dinner tonight and tomorrow. I like the blending of these two apples.
Here's a good site for apple varieties:
https://www.orangepippin.com/varieties/apples
When I made the applesauce, bits of the skin were getting through my food mill yet again. I went to the Pleasant Grains website and looked at tomato-apple processing. (I had looked at it last summer in connection with blackberry processing.) I have ordered a Westen Deluxe Tomato Strainer and Sauce Maker, which can be used for applesauce and for berries. I looked at another hand-crank model for which one could buy a motor adaptor, but I think that the Weston, which is not a clip to the table model and has the motor as part of the unit is more of what I need, not just for processing my apples but for processing blackberries next summer. I will pause my applesauce making until it arrives.
I made dough for Whole Wheat Sourdough Cheese Crackers on Monday. My husband has had to avoid crackers due to his last dental procedure, but we are hoping he will be cleared to eat them after his appointment on Wednesday. It will be five or six days until the dough is ready. My starter really needed to be fed!
November 10, 2024 at 5:50 pm in reply to: What are you Cooking the Week of November 10, 2024? #44623I made yogurt on Sunday.
For dinner, I roasted three bone-in chicken breasts (rubbed in oil and coated with Penzey's Justice blend). I also roasted two sweet potatoes after cutting them in chunks and tossing them in olive oil. I was able to buy fresh broccoli at the farmers market yesterday, so we microwaved some of it as well.
I decided that baking would be therapeutic on Saturday. I made a loaf of Whole Wheat/Rye/Semolina bread (Len's recipe), using my older bread machine to do the mixing and kneading but letting it rise in a dough bucket and in the pan before baking it in the oven. I plan to send the recipe to my younger bonus son and his wife to try in their bread machine. I was also confirming that the recipe would be a good one to take with us when we travel and I take along the bread machine to use where we are staying.
My second bake on Saturday was Baked Pumpkin Spice Doughnuts with Maple Glaze. I thawed a cup of pumpkin overnight so that I could bake these. Today's cartoon in Pearls Before Swine suggested that it was meant to be:
https://www.gocomics.com/pearlsbeforeswine/2024/11/09
I could have just sprinkled them with cinnamon sugar, but it has been a hard week, so maple glaze it was. I limited myself to one for dessert tonight. My husband had two, but he did spend much of the day raking leaves.
We did not have quite enough soup for dinner on Saturday, so I cooked more red lentils in broth from the freezer and mixed them in, which worked for dinner, with enough soup left for me to have for lunch tomorrow.
Joan--That is one of the two favorite brownie recipes in our house!
We had more leftover soup on Friday, but we had it with Scottish Scones (half barley) that I baked today.
I baked Scottish Scones, using half barley flour, to go with leftover soup for dinner on Thursday. The recipe makes seven 2 ½-inch round scones. Because the recipe is for traditional Scottish scones, it uses just a bit of oil rather than butter. I adapted this recipe a couple of years ago from one that Bon Appetit ran in an issue that focused on Scotland. Now that the weather is cooler, I do not mind cranking up the oven to 425 to bake biscuits.
Baguettes have a short shelf-life.
Maybe something was lost in the translation from another language--Russian, perhaps?
I bought a small, inexpensive Salter platform scale at Ross over 15 years ago. It uses batteries. I have been pleased with it. I had a more expensive scale from King Arthur that lasted only a couple of years. Unlike my trusty Salter, the switch that allowed you to go from metric to English measurements was on the bottom. I like being able to toggle back and forth on the top.
I have a little scale for small, minute amounts. My husband has mostly used it for some of his solutions. As it is not used often, I do not keep the batteries in it. Bad batteries destroyed that more expensive scale from King Arthur. I use the Salter enough, and it uses button batteries, so battery leakage is not a problem.
I wish that I had room in my house for a plug-in scale, but the counter is crowded enough as it is in a kitchen that is definitely smaller than my dream kitchen.
We had more of the soup with cornbread tonight.
I baked cornbread on Wednesday to go with soup for dinner.
The weather has cooled, with high temperatures in the upper 50s today, so Wednesday was a good night to make soup. I used three containers of broth from the freezer (about 3 ½ cups each). I sauteed chopped carrots, celery, orange bell pepper, and sliced mushrooms in olive oil. I removed them from a pan to a skillet and sauteed ground turkey to which I added three cloves of garlic. I returned the vegetables to the pan and added the broth and 1 Tbs. dried onion that I had rehydrated. I added 1 cup of red lentils, then a Tbs. of Penzey's Ozark seasoning and ½ tsp. Penzey's cumin. After bringing it all to a boil, I simmered for half an hour before I sauteed kale in olive oil, then added it to the soup. We had it with cornbread.
It was a comforting meal for the day after the election. I had stayed up until around 1 a.m. and did not sleep well. I also got the first of the two installments of the Shingles vaccine today, which was the last of the weekly immunization clinics our local pharmacy does in the autumn. I will have to go to a pharmacy with a resident pharmacist to get the second shot within two to six months from today.
Sigh. Access to the article is blocked unless one has a subscription.
King Arthur had something on their blog a while back about a new emphasis on oats as a more environmentally friendly grain. I was not sure if that was to promote their new oats products or if it was grounded in some new agricultural thinking (that what I can see of the Chicago article suggests is older agricultural thinking).
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