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I sympathize with Violet. I recall having braces and eating after they were tightened always was painful, as there were lots of kids in my family, and my mother could not plan menus around who had currently had her or his braces tightened.
Applesauce was an excellent idea! I'm about to make a batch today.
November 8, 2023 at 8:58 am in reply to: Reduce sugar consumption by eating more of it–at first #40959Congratulations, Joan!
Finding ways to reduce some sugar seems to me to work better than trying to omit it. I cut down on sugar in my tea from 1 tsp. to 1/4 tsp., and these days, I enjoy it without sugar, although I admit to having a cookie with it. Part of cutting it from tea (I never put it in coffee) was drinking a better quality of tea.
I find a lot of recipes are too sweet for me, so I often cut back the sugar and do not miss it.
I roll my eyes when dieticians or nutritionists say that a piece of fruit can be equally satisfying. No. I like fruit, but it does not replace cake, quick breads, cookies, or candy. It is good to see an article such as this one that does not repeat that nonsense.
I baked cornbread on Tuesday to go with leftover soup for dinner. I baked it in a 6-well Nordic Ware pan that features 2 leaves, two different pumpkins, and two acorns. I reduced the temperature from 400 to 375F, since Nordic Ware gets hotter than a regular baking pan, and that was the right move. The baking time was only slightly longer, about 23 minutes as opposed to 21 minutes. There was slightly too much batter for the pan, so the muffins had borders around the designs. Probably, I should have used a dish to bake a separate seventh muffin. We do like the crusty exterior around each muffin.
I also baked five sub rolls, using my sub-roll perforated pan and a modified wholegrain version of the recipe that King Arthur sent with it when I bought it some years ago. The dough was not as wet this time, so I think that I should have held back part of the white flour. I also used honey and some buttermilk. I baked it at 425F for 12 minutes, but there was some burning on the bottom of the loaves, and also a lot of smoking in the oven, which happens when I grease the pan with Crisco, which melts through the holes and onto the oven floor. I will need to clean the oven tomorrow.
Next time, I will hold back some flour, check the baking loaves earlier, and possibly lower the temperature to 400F after putting them into the oven.
I made a frittata for lunch on Tuesday to use up some leftover brown and wild rice mix from the freezer. I was pleased with how well my recently purchased ceramic skillet performed. I was able to invert it onto a plate, then slice it back into the skillet. It came out well, although I should have used three rather than two eggs or else less rice. Mushrooms, chocolate and yellow bell pepper, red onion, and a spinach-like green (Tatsumi?) completed the dish. I saved some of it for breakfast the next day.
For dinner, we finished the ground turkey, lentils, and vegetable soup.
I also made yogurt today.
Aaron--if you are seeking a non-fry way of preparing the chicken tenders, you could use a variation on the Crispy Oven Fish and Chips recipe that I have posted. I use the hint of toasting the panko before breading for boneless chicken breasts, and it makes all the difference.
Lovely pie, Mike! We plan to drive to our favorite orchard tomorrow for apples. It's a two-hour round trip, but it is worth it for the Ever Crisps, Winesaps, and whatever seconds they have for applesauce.
To go with leftover roast chicken thighs on Monday, I made a sauce of sauteed mushrooms in avocado oil, then sprinkled about 2 Tbs. flour on top of them. I added 1 cup chicken broth, some dried shallots, dried parsley, and a bit of milk. I added the rest of a bag of frozen peas. I mixed in some cooked spinach noodles at the end.
Aaron--my mother used to fry chicken in bacon grease. We loved it, but the days are long gone when I would eat it. My husband had a colleague who had a car that would run on biofuels that he would get from restaurants. Before we lived here, we would have renters in our garage apt. One guy liked to fry, and when he moved out, he left multiple containers of used cooking oil. We took it back to Texas and gave it to my husband's colleague.
BTW, one reason my husband agreed that we would have the laminate removed in the apt. kitchen is that the oil had discolored it, and it could not be cleaned. We no longer rent the apt., since we live here and need the space, but anyone who visits and wants to cook is told it is a NO FRY zone.
My husband and I chuckled over Mike's quip!
Mike--The base recipe is in the King Arthur wholegrain baking book. I have made some adjustments and will post my version.
We had more of the turkey-vegetable, lentil, pea soup from last week.
I also looked at that Patty Melt recipe. I would have to adjust it, but it might be worth trying.
I celebrated the return to standard time on Sunday morning by making Cornmeal-Pumpernickel Waffles for breakfast. The moment I put the first one on the waffle iron, the dog arrives to stand guard. She loves bits of waffles.
In the afternoon, I baked Lemon Ricotta Cookies. I adapt the recipe from the Olive Tomato blog by using half white whole wheat flour and using just 5 oz. of ricotta (left over from another recipe). Today, I dipped the balls of dough in autumn colored sugar, and they look festively seasonal. I have also shortened the baking time from 15 to 14 minutes, and I turn the baking sheets halfway through the time.
I would happily live on standard time throughout the year.
I plan to make beef stew this week. Usually, I braise the meat for two hours in a mix of beef broth and red wine before proceeding with the vegetables. I bought a bottle of cider yesterday at the farmers' market, and I am thinking of replacing the wine with cider. Does that seem like a crazy idea or a promising one?
I roasted two tiny and one small honey nut squashes from our garden, after seeding, peeling, cutting into chunks, and tossing with avocado oil. I like the flavor better with the avocado oil than with olive oil. We also had leftover roasted chicken thighs and microwaved fresh broccoli.
I made Maple Granola on Saturday. It is popular in our house, so I try not to run out, as we did two days ago.
I also made dough for my Whole Wheat Sourdough Crackers to bake next week.
Joan--galettes are wonderful, and with no top crust, they are calorie saving! I had perfected a part-buckwheat one the summer that I had to cut most butter from my diet. These days, I use my regular oil-buttermilk pie crust but put it into a ceramic quiche dish and par-bake it before adding the filling.
Whatever crust you use, apples need to be partly cooked before being added. When one of my husband's cousins experimented with a galette for leftover apples at a family reunion, the apples stayed hard. She now cooks them slightly, and they are cooked properly. I have not tried it, but it could be that if the apples are sliced thinly enough, they will bake in a galette without pre-cooking them.
I am in awe of your Challah project, Aaron! I'm glad that your synagogue appreciates your baking and allows you use of the kitchen.
I am also delighted that you are able to bake a bread with some whole wheat that Violet enjoys! Maybe at some point you will be able to increase the wholegrain.
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