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November 18, 2024 at 6:39 pm in reply to: What are you Cooking the Week of November 17, 2024? #44714
As always, great plating, Len!
The Washington Post food section had an article on Watergate Salad earlier this year.
I made coleslaw on Monday and used a lovely cabbage that I bought at the farmers' market a couple of weeks ago. The flavor is spectacular. We had some with Crispy Oven Fish and Chips with Dill Tartar Sauce.
November 18, 2024 at 11:09 am in reply to: What are you Baking the Week of November 17, 2024? #44706When non-bakers watch The Great British Bake Off:
November 17, 2024 at 6:24 pm in reply to: What are you Cooking the Week of November 17, 2024? #44697That meal sounds so good, Chocomouse.
We had leftover stir-fry from 3 nights ago.
Before lunch on Sunday, I baked my adaptation of Soft Barley Cookies from the dough I made last night. My version replaces butter with avocado oil and the sour cream with nonfat Greek yogurt. The first tray needed to bake for about 30 seconds longer. The second tray needed to bake for about a minute less. I will get it right next time.
I want a taste of Joan's bread!
I baked Whole Wheat Sourdough Cheese Crackers on Saturday, much to my husband's delight. He can now eat them again.
After dinner, I mixed up the dough for my adaptation (uses avocado oil in place of butter) of soft barley cookies. The dough needs to rest overnight in the refrigerator.
November 16, 2024 at 6:12 pm in reply to: What are you Cooking the Week of November 10, 2024? #44687I made yogurt on Saturday.
I also made Butternut Squash soup for lunch today and for some time next week. I combined the puree with chicken broth and the juice of the apples that I used to make applesauce. I then added Penzey's Now Curry, which is a favorite.
We re-ran last night's dinner by having chicken salad on Rye Semolina buns. I also had some carrots with mine.
To read again about Skeptic's wonderful Thanksgiving pizza, go to this thread:
And yes, it was not easy to locate, but I persevered!
I baked Len's Rye Semolina Buns on Friday, so that we could use them for chicken salad sandwiches at dinner.
November 15, 2024 at 6:34 pm in reply to: What are you Cooking the Week of November 10, 2024? #44673I had bones in the freezer from a whole chicken and from several meals with bone-in chicken breasts, so I gathered them together and made chicken broth on Friday.
I also roasted three smaller butternut squash and processed them to for soup tomorrow.
For dinner, I made chicken salad with the leftover chicken breast meat from earlier in the week. I think it was my best chicken salad yet, probably because I slightly increased the Dijon mustard. We had the chicken salad on freshly baked Whole Wheat, Rye, Semolina Buns.
That is great looking bread, Joan. I wish that I could taste it. Did you use any yeast, or did you use only sourdough starter? I ask because I always chicken out and add some yeast to my sourdough bread, but, if I can get it really going, I am toying with trying it without yeast.
November 14, 2024 at 6:42 pm in reply to: What are you Cooking the Week of November 10, 2024? #44655I made stir-fry for dinner on Thursday, using leftover pork from last night, soba noodles, carrots, celery, green onion tops from my husband's onion pot, two red bell peppers from the potted pepper plant that we now have inside, mushrooms, broccoli, and deglazing from cooking the pork yesterday.
Navlys: Maybe Chocomouse could weigh in on the size of scoop she uses. She said cookie-sized in her post of two weeks ago.
I use the 1/4 cup scoop for my 8-well scone pan, and it fills nicely.
I realized at lunch on Wednesday that we were running out of bread, so I baked my adaptation of Pompanoosuc Porridge Bread.
While the dough was rising, I baked Pumpkin Snacking Cake for dessert tonight and the rest of the week.
November 13, 2024 at 6:07 pm in reply to: What are you Cooking the Week of November 10, 2024? #44643For dinner on Wednesday, my husband pan-cooked boneless pork slices. I roasted cubed potatoes tossed in olive oil. Microwaved frozen peas completed the meal.
November 12, 2024 at 6:39 pm in reply to: What are you Cooking the Week of November 10, 2024? #44638What a great neighbor you have, Joan!
For dinner on Tuesday, I roasted the only three honey nut squashes our garden produced. It was a disappointing harvest numerically. One squash was the expected size and the other two were much smaller. However, the flavor of the squashes--cut into chunks, tossed in avocado oil, and roasted for 30 minutes at 350 F in the countertop oven--was excellent. We had it with leftover roasted chicken breast and microwaved frozen peas.
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