BakerAunt
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My husband made it clear that he had no desire to eat any of the two acorn squashes that I bought last autumn, so it fell to me, on Monday, to use one of them for lunch. I was able to go with all sorts of ingredients that Scott cannot or will not eat. I cut one horizontally and roasted it. I also cooked a pot of black beans that I had soaked overnight. To stuff the squash, I made bulgur (1/2 cup to 1 C water) that I mixed with sauteed onion, red bell pepper, and garlic, a can of Del Monte tomatoes with hatch chilis, black beans, and ½ tsp. of Penzey's new spice blend, Resist. I mounded filling in each squash half, added 2 Tbs. low-fat shredded mozzarella to the top of each, then roasted another 10 minutes. The result is tasty. I will warm up the other squash half for lunch tomorrow. I have enough filling to stuff the second squash when I roast it later in the week, as well as some to eat plain.
I do not usually make two big dinner projects in a day, but I still needed to cook for Monday's dinner. I thought that I had a package of six chicken thighs from the freezer, but it turned out to be eight, although one was small, which caused me to scramble my plans and use a 12-inch diameter pan. I decided to riff off of my recipe for Chicken Thigs with Broccoli and Orzo, which I had adapted from a recipe that Aaron Hutchinson developed for The Washington Post. I did not have broccoli to use, so I sauteed some mushrooms that needed to be used up and sauteed some kale as well. It came out very well, and I would do it again, although I forgot to add the thyme. I skinned the chicken, smeared each piece with mayonnaise, and coated the top in toasted Panko. The orzo in my pantry turned out to be whole wheat, which was a nice surprise.
Our weather has also been yo-yoing, but nothing like what Mike is getting. We had snow last week, then warmer days that climbed into the 70s. Tonight, we are back to the 30s and rain.
Glad to hear that the loaves came out looking great, CWCdesign.
I still have Cara Cara oranges, so on Sunday, I am trying a new recipe, "Glazed Orange Sweet Rolls," by Kristen Hartke, that appeared in The Washington Post recipe section a couple of years ago. I also printed off detailed commentary by "Jack_in_CT about his experience with the recipe. He said that it needed an additional cup of flour. I found that I needed another half cup of flour, but I also used 2 cups of whole wheat flour and added ¼ cup milk powder and 3 Tbs. flax meal. The recipe used almond milk but said regular or low-fat milk would be fine. I used buttermilk. I do not usually proof yeast in buttermilk, but I did this time, and it worked fine. I replaced 1 tsp. Kosher salt with ½ tsp. regular, replaced ¼ cup butter with 4 Tbs. avocado oil. I also used special gold yeast in place of regular active yeast. The filling called for 2 Tbs. orange marmalade combined with 1 Tbs. of butter, but my husband is not that fond of orange marmalade, so I took the author's suggestion of substituting jam. She recommended raspberry, but I used 2 Tbs. of my blackberry jam. After the jam is spread over the dough, it is sprinkled with a mixture of 2 tsp. sugar and ½ tsp. each of cinnamon and nutmeg. I increased the sugar to 2 Tbs. and the cinnamon to 2 tsp. but left the nutmeg alone. I used the 13 x 9 pan option as opposed to the other one of two 8-inch round pans. Instead of 14-16, I made 12 rolls. I covered the glass dish with saran, and I will let it do the second rise overnight in the refrigerator.
I made Crispy Oven Fish and Chips with Dill Tartar Sauce for Sunday's dinner. We also had microwaved frozen peas.
Very nice, Mike!
On Saturday, I finally baked the Apple Crumb Pie that I did not get baked in time for Pi Day. Scott finished the last piece of his chocolate birthday cake today, so tomorrow we will slice the pie after it rests overnight. I was glad that my Winesap apples are still in good shape, but I have rather a lot that I need to use.
We had the remaining pork slices for dinner on Saturday. I made goat cheese pasta to go with it, and we had microwaved fresh broccoli.
Belated birthday greetings, Kimbob. Those sound like great pizza choices.
Friday night's dinner was pork slices coated with pecan meal after dipping into a mixture of egg, Dijon mustard, and smoky paprika, then roasted. I also roasted sweet potato chunks separately in the countertop oven, and we had microwaved frozen vegetables.
We did our major shopping run to the county seat today, which in addition to shopping three grocery stores also involves dropping off our recyclables, stops at Marshall's and Ross for me and TSC for Scott. Scott also got his second shingles shot. Fortunately, we had leftovers from last night, so we could relax in the later afternoon.
I made dough for Whole Wheat Sourdough Cheese Crackers on Wednesday. I held back 12 grams of flour this time, as the dough has been drier when mixing with the Ankarsrum. I was happier with the consistency this time.
On Wednesday, I made the dinner that I had planned for Tuesday: Tarragon Chicken with Mushrooms and Rice, which I adapted from a recipe that The Splendid Table featured. I think it is the only one of their recipes that I have ever made, and it is a favorite of ours. I skin the chicken, rub it with a little mayonnaise, then coat the top with toasted panko before cooking. We had it with microwaved frozen peas.
Re: Ancestry. I have been working on and off on the Swedish immigrant ancestors who came over in the 1880s. None of the Swedish culture got passed on in my family. I now think it is because they were escaping a very hard life over there.
Scott thanks you, Joan.
I agree with you about stove top stuffing. Yuk.
I always use regular whole wheat flour for that bread.
I made the chocolate glaze for Scott's cake on Tuesday morning, and we began the birthday celebration at teatime, although I have coffee with chocolate cake. We had more for dessert with dinner, this time with milk.
Groan. However, I salute your punning prowess, Mike
I had planned to cook a chicken and rice dish for dinner on Tuesday in honor of Scott's birthday. However, after we had some of his chocolate cake after 3 p.m., and I had some coffee while he had tea with his, I saw an Ancestry email, opened it, and the next thing I knew, Scott was asking me about dinner at 6:15 p.m. Oops. Fortunately, we had enough stew and rolls for one more night, and I will do the chicken tomorrow. Stew is perhaps more in keeping for St. Patrick's Day.
The Ancestry search that was set off ended in my finding a picture of one of my great, great-grandmothers and a relative to contact who may have some additional information about that part of my family.
I also made yogurt on Tuesday.
We have had snow on and off all day Monday. I made Maple Granola, just as we finished the previous batch. In the afternoon, I baked my version of King Arthur's Favorite Fudge Birthday cake. The two layers are now cooling. I will not, alas, be making that lovely high-fat ganache, but I will be making a chocolate glaze to spread between the layers and on top.
We had more of the beef stew with the butternut squash rolls.
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