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Saturday night's dinner was Crispy Oven Fish and Chips with Dill Tartar Sauce and the rest of the coleslaw.
I had 5 oz. of ricotta left over from cooking that needed to be used. I did some googling and found the recipe, Lemon Ricotta Muffins, at the blog She Loves Biscotti, which I baked on Saturday for teatime.
I halved the recipe, which called for a cup of ricotta and guessed that 5 oz. of low-fat ricotta was probably close to a half cup. I substituted half barley flour. I also replaced the almond extract with vanilla and added ½ cup of frozen blueberries. The recipe states 18-20 minutes at 400 F, but my pan needed the full 20 minutes. The muffins have a nice texture, but are slightly bland, so I am glad that I added the blueberries. I will keep the recipe for when I have ricotta left from making my Turkey, Spinach, and Mushroom lasagna.
I also made dough on Saturday for my Whole Wheat Sourdough Cheese Crackers. I will bake those in four to five days.
Enjoy the reunion, Joan. I'm sure that your goodies will be welcomed as well.
I have some lovely Cara Mia oranges--great zest and sweet flavor--so I used one on Friday morning to bake Orange Sesame Muffins, a Carnation Evaporated milk recipe that I have not baked in ages. I followed the recipe, except for adding 1 Tbs. milk powder, using just ¼ cup of water, and reducing the brown sugar to 1/2 cup. I came close to burning the sesame seed in the toaster oven but managed to get it in time. I made the recipe as six-large muffins and used muffin liners spritzed with no-stick spray. Eating a muffin for breakfast brought back great memories. I think that I first baked the recipe when I was in graduate school. I froze four for future fast breakfasts and will eat the other one for breakfast tomorrow. The recipe uses 1/3 cup of coconut and ¼ cup of sesame seeds (I toast both), so they are not food my husband eats.
In the afternoon, I baked three loaves of my Whole Wheat Oat Bran Bread. Two loaves go into the freezer, and we will begin slicing the other one tomorrow at lunch.
We had leftover hamburger stroganoff over mixed rice and grains, along with microwaved fresh broccoli.
Ah, yes, Len. Breakfast Pizza rocks!
We had leftover stir-fry for dinner on Thursday.
I made the Blood Orange Glaze for the Chocolate Olive Oil Cake, so it was ready to be sampled on Wednesday. The barley flour worked well, and the cake seems to have a deeper chocolate flavor. For the "glaze," I made it thick and used some evaporated milk for the cream, which gives it a nicer texture than 1 % milk.
I made my healthier version of my mom's hamburger stroganoff for dinner tonight. For me, it is one of my top comfort foods. We also had microwaved frozen peas.
I needed to use up some blood oranges, so on Tuesday, I baked Chocolate Olive Oil Cake, a recipe that came from Bake magazine about five years ago. I have made some changes in that I used half barley flour, reduced the oil from 1 1/3 cups to 1 cup and increased the milk, which I replaced with buttermilk, from 1/3 to 2/3 cup. I also add 2 Tbs. powdered milk. Instead of baking it in a 10 cup Bundt pan, I baked it in a 6-cup small Bundt pan, and a 5-cup Solera Bundt pan, which is not so tall and flatter. The smaller cake baked in a little less than 30 minutes. The larger cake needed about 40 minutes. Both came out of the pans well, thanks to the miraculous Grease. I plan to freeze the smaller one. I will make the Blood Orange Glaze for the other tomorrow, and we will cut into it for dessert.
I made stir-fry for dinner on Tuesday, using the leftover pork, celery, carrots, mushrooms, red bell pepper, de-glazing from the pork, and soba noodles.
I always felt that the bran broke down too much in those long-term muffin recipes, so I did not use them.
I prefer to bake the muffins, let them cool, then wrap them individually in saran and bag them. I usually take one out the night before and leave it wrapped on the counter to have for breakfast.
We had leftover pork and coleslaw, along with potato chunks that I tossed in olive oil and roasted.
My husband says that I have nailed the soft barley cookies with oil rather than butter. I agree, so I will type up the recipe and put it in my notebook.
I have found an excellent source of barley flour from Joseph's Grainery. The flour is wholegrain and excellent. Shipping was free. I did have to buy an 8 lbs. bag, but that is fine. I was just glad to locate a source after Bob's Red Mill stopped carrying it.
I wanted to try the soft barley cookie adaptation again. I used the same proportions, except that I doubled the milk powder to 2 Tbs. This time, I baked them at 450 F, as the original recipe specifies. The cookies are firmer than the batch I baked at 425 F about ten days ago. We will test them tomorrow and see what we think about taste and texture.
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