BakerAunt
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We had more of the turkey, noodles, and vegetables that I made yesterday for dinner on Saturday.
We had some sleet in the early afternoon, along with very light snow. This evening, more light snow is falling.
I baked Oatmeal Peanut Butter Cookies on Saturday. I used 5.5 oz of a bag of mixed peanut butter and milk chocolate chips that I had in the refrigerator with an expiration date of 2018. I tasted one of each, and the flavor was fine. That they have lasted so well definitely takes them out of the health food category. I used white whole wheat flour with the oats and added 2 Tbs. powdered milk and 1 Tbs. flax meal and slightly reduced the oil since I use the old-fashioned peanut butter. The recipe made 33 cookies, using a #30 scoop. I first baked this recipe last year and have been dreaming of baking it again, and this cold day of sleet and light snow was the perfect opportunity.
For dinner on Friday, I thawed the turkey breast and the gravy from a couple of weeks ago and some turkey broth. I sauteed mushrooms and sliced celery in avocado oil, then added the broth, sliced carrots, and the gravy, along with dried parsley, thyme, sage, and rosemary. Once the carrots softened, I stirred in the chopped turkey, which quickly absorbed the liquid. I added cooked noodles with some of the pasta water. My husband is always impressed with these improvisational meals, and we have leftovers, which makes me happy.
The press has been having fun with egg puns:
Police have yet to crack the case.
No breaks in stolen egg case.
Egg companies plan to crack down on security.
Are thieves hatching plots to steal eggs?
On Wednesday, I baked Wholegrain Sourdough bread, using a bowl and a cloche cover. It looks beautiful, and I anticipate slicing it for lunch tomorrow.
I also baked Sugar Crusted Apple Cobbler, a King Arthur recipe that I modified slightly. We began eating it for dessert tonight. For some reason, the Winesap apples that I got this fall do not soften that much when baked in a pie, so the cobbler is a much better use for them.
I made the fish and chips recipe again on Thursday. That allowed me to use the other half of the egg left from making them on Tuesday and to use the rest of the Dill Tartar sauce. We also microwaved fresh broccoli.
I baked Whole Wheat Sourdough Crackers on Wednesday. My husband is happy.
I made yogurt on Wednesday.
We finished off the hamburger stroganoff and brown and wild rice mix. We microwaved frozen mixed vegetables to go with it.
It wasn't much of a negotiating tactic, since Mexico and Canada agreed to do what they were already doing under the previous administration, although the president of Mexico extracted a promise that the U.S. would work to stem the flow of high-capacity guns flowing into Mexico from the U.S. The steep dip in the stock market when the "tariffs" were announced also does not suggest great negotiation tactics.
I haven't seen such a high price on 18-packs of eggs around here. It was more like $8.95. Our local grocery did post a sign that they were going to carry fewer brands of eggs, probably because they can do better at bulk pricing that way.
Navlys--that meal sounds delicious. I need to do something with tortillas. I noted that King Arthur has a recipe for tortillas made with sourdough "discard."
I made Oven Baked Fish and Chips with Dill Tartar Sauce for dinner on Tuesday, with microwaved broccoli on the side. It is an easy dish to make, which I needed, as we did our big grocery shopping trip to the town northeast of us today, which meant dropping off stuff at the Recycling Depot before shopping Aldi's, Walmart, and Kroger. We are also in the market for a microwave, so we looked casually at what Walmart and Lowe's had. More research is needed.
We sliced the Orange Barley Loaf for dessert this evening, and it is so good! It's probably a bit lighter in texture than the original one with butter and cream cheese, but I am so pleased that I was able to take what I learned from Cass and what I learned from my previous experiment replacing cream cheese with yogurt and thus bake a healthier version of an old favorite. I plan to type up the recipe in the next few days, at which time I will post it here at Nebraska Kitchen.
The cake should also keep better over the next few days, as butter cakes tend to dry out.
Looks great, Joan!
We had more of the hamburger stroganoff over brown and wild rice. We were too lazy to cook a vegetable to go with it.
I never liked buying from Amazon, so I rarely do.
I've resisted the allure of the air fryer so far, Joan, so I will be watching your experimentation with interest. That dinner looks good.
For dinner on Sunday, I made my healthier version of my mom's hamburger stroganoff, which we had over a mixture of brown and wild rice. It is, for me, the essence of comfort food. We had it with microwaved frozen peas.
I have been thinking longingly of "Orange-Barley Pound Cake," a recipe that Cass helped me with that originally was in Martha Stewart Living (April 2016). I had noted that in the picture with the recipe, the center was sunken. Cass explained that it happened because the sugar outweighed the flour and told me by how much I should reduce it. He also recommended grinding the sugar in the food processor to make it extra fine. I baked it several times. However, as it uses 12 Tbs. butter and 4 oz. of cream cheese, so I have not made it in a long time.
As it was a dreary Sunday afternoon, I decided to experiment, especially as I had one last orange from Florida that I wanted to use for baking, to see if I could bake a healthier version of this loaf cake. I also looked at an old thread where CWCdesign wanted to replace 10 Tbs. of butter in a pound cake, and Cass explained how to do it.
I used 9 oz. of avocado oil and a scant 3 oz. of orange juice (with water to make 3 oz.). I replaced the 4 oz. of cream cheese with 4 oz. of nonfat Chobani Greek yogurt. I inadvertently put in 1 1/3 cups AP flour instead of 1 ¼ cups. I added 2 Tbs. Bob's Red Mill milk powder. I increased the baking soda from 1/8 to ¼ tsp. to account for the acidity of the yogurt and the orange juice. In addition to the vanilla, in the past, I have added ¼ tsp. orange oil, but I do not have any, so I used ¼ tsp. Penzey's orange extract. I mixed the grated orange peel with the superfine sugar and let it rest before I proceeded, as that helps distribute the orange flavor.
I used the Grease on a 4 1/2 x 10-inch Kaiser loaf pan, the size that I used in the past for baking the cake. After 30 minutes, I turned the pan around in the oven. I checked the loaf after it had baked for an hour. It required another ten minutes. I let it rest in the pan on a rack for ten minutes, then turned it out onto a rack to cool. We will slice it for teatime tomorrow.
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