Forum Replies Created
-
AuthorPosts
-
On Monday, I made another batch of Maple Granola, which I have been eating at breakfast with milk, as lately, I have wanted a lighter breakfast than my bowl of steel-cut oats.
I timed baking the granola so that the oven was used three times today without turning it off. I sandwiched the granola between the roasted pumpkin and the dinnertime fish and chips. The oven is now having a well-deserved rest, as am I.
Rotisserie chicken is the meal that keeps on giving, Joan!
With temperatures still below or at freezing, it was a good day for kitchen projects. I made broth from the bones of last week's chicken, along with bones from a chicken breast that were in the freezer. I also roasted two of my four remaining pie pumpkins and processed them. Most of the pumpkin puree went into the freezer. For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce. We had microwaved fresh broccoli as well.
I will add that for lunch, I made lentils with carrots, celery, onion, leftover chicken broth, and some leftover rice from the freezer. I have enough for a couple more days, and it nicely used up that leftover broth and rice.
I remember my mother using a meat grinder when I was very young. We actually have two in our house, one of which belonged to my husband's parents and one of which belonged to the lady who owned our house for nearly fifty years. (A lot of stuff came with the house; some we donated, and some we kept.) I've never used either of them. They do indeed clamp onto a counter. I'm not sure how easy they would be to clean.
In our location, I do not know that we would save money grinding our own. However, I do like Len's meatballs with the added carrots--a good way of increasing the flavor and the nutritional value! I bet they taste great!
We had leftover roast chicken, leftover roast honey nut squash, and microwaved frozen peas.
I made yogurt today.
My Rustic Sourdough came out well. It has a tight crumb, so it is easy to slice. I still think that a little more water in the dough might be good, so I will try that next time.
I found a recipe earlier this week that I wanted to try for granola bars made with sweetened condensed milk from a long-ago Bon Appetit in an article titled "Baking without Butter." I think it may have been from the Cooking for Health column. The pages had been in one of my recipe piles.
Well, I have now misplaced the recipe and cannot find it anywhere, so I have been sorting through my piles, and I came across a recipe for "Baked Pumpkin Spice Doughnuts with Maple Glaze," that had come a few years ago in a link in an email from GIR (manufacturer of kitchen utensils), so I decided to pull out some frozen pumpkin and make it. I made just a few changes in that I used half whole wheat flour and added 2 Tbs. milk powder and 1 Tbs. flax meal. I also reduced the white sugar from 1 to ¾ cups. These are the BEST pumpkin doughnuts that I have ever baked--and it is not just the Maple Glaze that makes them so. The texture is far superior to the King Arthur recipe that I had been using. So, even though I am still looking for that granola bar recipe--and nothing I see on the internet is it--I am happy that I found this baked doughnut recipe.
I roasted a whole chicken for Saturday's dinner. I also roasted our last two honey nut squashes, one large and one quite small, after cubing the peeled squash and tossing in olive oil. We had microwaved fresh broccoli as well. It was -3 F this morning and the temperature stayed in the mid-teens, much to the delight of the ice fishermen and the ice boaters on the lake. It was a good day for roasting a chicken.
We had leftover hamburger stroganoff over leftover brown and wild rice. We also microwaved some frozen peas and carrots.
On Thursday evening, I made the levain for my bread. On Friday, I baked my Rustic Wholegrain Sourdough Bread, which has grown beyond the original King Arthur recipe. I have been working on fine tuning it. This time, I added an additional tablespoon of olive oil, and increased the water slightly by another teaspoon. I baked it in a Romerhoff bowl with the cloche cover. As with the last time, it needed an additional ten minutes. I will see what the crumb and taste are like when I slice it tomorrow. I may decide that instead of just 1 Tbs. plus 1 tsp. extra water, I will use 2 Tbs. next time. I think that I almost have the recipe where I want it.
We had leftover pizza.
I made the levain tonight for the Rustic Wholegrain Sourdough Bread that I plan to bake tomorrow.
Italian Cook--I have some thoughts about your Emile Henry Ciabatta baker. I have the Emile Henry long baker. I've turned out excellent loaves with just putting the covered baker in the already heated oven. The lid holds the steam inside. You do not need to heat it up to 500 and then try to drop in the dough. I also have the Emile Henry round Dutch oven which I use for a roll recipe (one day, I will try bread), and I also do not pre-heat it, and the rolls are wonderful. I do suggest that you grease it with Crisco and sprinkle with farina (Cream of Wheat) or semolina. I prefer the former because it does not burn. I look forward to hearing how your bread does!
For dinner on Wednesday, I made my lighter version of my mom's hamburger stroganoff, which we had over a mixture of brown and wild rice. We also had microwaved frozen peas and carrots.
Our temperatures here have remained below freezing, and the lake has frozen. Some ice fishermen were out today. At least the temperatures are no longer in the single digits. It soared to 21 F today!
I usually make pizza once a month, but it has been longer than a month, so for dinner on Tuesday, we had sourdough pan pizza with some homemade sauce from the freezer, Canadian bacon, mozzarella, mushrooms, red bell peppers, and on my half, red onion and Greek olives. It has not been above freezing since Friday, and today was another high of 5 F, so pizza baked in a hot oven hit the spot!
Best wishes to Nathanial and Anna, CWCdesign! Enjoy your trip!
For dinner on Monday, I made a stir-fry with farro, leftover chicken, carrots, celery, orange bell pepper, mushrooms, and some broth from the freezer. There is enough left over for me to have for lunch later this week. I also made yogurt today.
Navlys--I had to laugh when I read about the rice-a-roni dinner that your husband used to eat when he was single, as a lot of young, single men are vegetable challenged. Of course, in this modern age, that might also be true of a lot of young, single women.
Mike--When I made this recipe a while ago, I filled the jars to 1/4-inch for canning and that worked well.
I had planned to bake muffins for Sunday morning, but I awoke late, so I put that off until later in the week. However, in the afternoon, I baked an apple streusel pie using some of my stash of Winesaps.
It was a good day to bake, as it has been in the negative temperatures here all day. It was -7 F this morning. It is -2 F now. Tomorrow will be very cold also, with only about 2 inches of snow but some wind.
-
AuthorPosts
