BakerAunt
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I made yogurt on Wednesday. For lunch, I made clam chowder. For dinner I roasted a package that was labeled split chicken, which turned out to be three chicken breasts that were cut oddly. I wonder if that is what they call it when meat cutters are learning their craft? I rubbed them with olive oil and sprinkled them with smoky paprika, then roasted at 365 for 50 minutes. At that point, I brushed them with maple syrup and put them back in for another 10 minutes at 360 F. They were slightly dry but the taste was good. I was experimenting after reading an online recipe that used paprika and honey. I think that the honey would stick better, so I will try it next time. We had some of the chicken with rolls I baked yesterday and microwaved frozen peas and carrots.
I hope your Hot Cross Buns came out ok, Skeptic.
I baked a new recipe today, Chewy Sourdough Rolls. The recipe appeared at least once in the King Arthur Bread Company catalog, and it is on their site. As always, I made a few changes. I replaced 2 cups of the 3 ½ cups bread flour with that much whole wheat flour. I cut the salt from 2 tsp. to 1 tsp. I used active yeast and added ¼ tsp. honey to activate it. The recipe gives a water range of 1 cup to 1 ½ cup, probably because sourdough starters vary. I began with 1 cup and later added an additional oz., for a total of 9 oz.
I used the Ankarsrum to mix and knead the dough. I started with 8 minutes of kneading on second speed, then added another 2 minutes, then 2 more. The dough required most of the 90 minutes to rise because the house is cool. The second rise was slightly less than an hour. I used the 4.2-qt Emile Henry ceramic Dutch oven for which the recipe was designed, but plenty of recipe reviewers had great workarounds for those who do not have this pot. While the recipe called for an oven at 500 F, that is then lowered to 450 F. when the pot is added, I just used a set temperature of 450 F. I also greased the Dutch oven and coated it with farina (cream of wheat) to prevent sticking--a problem that several reviewers mentioned. I baked it for 25 minutes, then for an additional 7 minutes uncovered. I turned it out of the pot to cool, even though the recipe says to let it cool in the pot. We gave it 20 minutes to cool, then I cut a roll apart for each of us to use for our dinner sandwiches. Ideally, I would have let them cool completely, but we were hungry, and it was getting late. We love the taste. I will be baking them again with my changes
For dinner on Tuesday, I used the leftover chicken breast meat to make chicken salad to have on sandwiches made with rolls I baked today. I found some frozen dill in our freezer left over from the summer when we were making pickles, so I used that rather than dried dill.
Skeptic, how much yeast did you use initially? You might need extra if you do not have the SAF gold.
Happy belated birthday, Joan. I'm glad you had a fun day with friends.
For Monday's dinner, I roasted a bone-in chicken breast. I roasted sweet potato chunks separately in my countertop oven, as they require a lower temperature. Microwaved frozen peas completed the meal.!
How much sugar was in the dough?
Also, how much liquid?We stayed in the 30s today, but the sun was strong.
On Sunday, I roasted the large Fairy Tale pumpkin that I bought last October at Kroger. I was able to fit the two large halves (I cut it vertically) into my large Calphalon Roaster. With this kind of pumpkin, a high-sided pan is a necessity because the pumpkin releases a fair amount of water. After I scooped the cooked pumpkin out, I divided it among two colanders set over bowls and allowed more water to drain before I pureed the pumpkin in my food processor. I divided it up into containers and found a way to stash it in the freezer. I started this project in the late morning, so that I could use the oven to take advantage of the power the solar panels were generating.
Dinner tonight was the remainder of the pork loin roast with butternut squash, barley, and kale.
On Saturday, I made dough for Whole Wheat Sourdough Cheese crackers, which I will bake later next week. When I went to the store, all the gallon jugs of 1% milk were marked down to $2.50, but the expiration date is March 2. (Ditto for the 2% milk.) I could have bought a half gallon with an expiration date further out but for $2.69. My sourdough is milk-based, so perhaps a couple of sourdough projects will be in order to use up as much of the milk as I can.
February 28, 2026 at 8:32 pm in reply to: What are you Cooking the Week of February 22, 2026? #48621On Saturday, I noticed that the small fairy tale pumpkin that we grew, the only one that developed enough to harvest before the late autumn freeze, was starting to get a spot, so I roasted and processed it. The yield was 17.4 oz. I'll use 16 oz. to make pumpkin bread next week.
For dinner, we had more of the pork loin roast with butternut squash, barley, and kale.
I had two overripe bananas in the freezer, and two more in the refrigerator that Scott insisted were overripe. Actually, they were not, but I think he wanted Banana Oatmeal Muffins, so I baked those on Friday morning. The recipe made 15.
February 27, 2026 at 6:11 pm in reply to: What are you Cooking the Week of February 22, 2026? #48612We took a break from the pork roast on Friday, and I made Pecan Crusted Salmon with roasted potato chunks for dinner. We also had microwaved fresh broccoli.
On Thursday, I baked my olive oil and barley version of the Lemon Oatmeal Cookies recipe that Joan introduced to us at Nebraska Kitchen. I got 32 cookies, using a #30 scoop. The cookies on the second of the three baking sheets got overbrowned on the bottom. As the first tray had to bake longer than 13 minutes, I thought the second would bake in the exact time. Wrong. I pulled the third sheet, with just cookies out at 12 minutes, and they were fine.
February 26, 2026 at 5:26 pm in reply to: What are you Cooking the Week of February 22, 2026? #48607Thursday night's dinner will be a re-run of last night's.
I made another batch of yogurt today,
February 25, 2026 at 7:26 pm in reply to: What are you Cooking the Week of February 22, 2026? #48598Wednesday's dinner was Pork Loin Roast with Barley, Butternut Squash, and Kale. I like to make this recipe twice in the winter. The roast came from the farmers market several weeks ago, while the butternut squash came from the autumn market. We had sunny weather, which melted much of the snow, but the high was still in the mid-30s today. For dessert, we had thin slices of the Orange Barley Pound Cake I baked yesterday.
February 25, 2026 at 7:26 pm in reply to: What are you Cooking the Week of February 22, 2026? #48597Wednesday's dinner was Pork Loin Roast with Barley, Butternut Squash, and Kale. I like to make this recipe twice in the winter. The roast came from the farmers market several weeks ago, while the butternut squash came from the autumn market. We had sunny weather, which melted much of the snow, but the high was still in the mid-30s today. For dessert, we had thin slices of the Orange Barley Pound Cake I baked yesterday.
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