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With all the leftovers gone, I made beef stew for dinner on Thursday. I like to use Penzey's Smokey Sweet Paprika and Tsardust Nights blend, but after going through all my spices (and knocking down a shelf in the incorrectly named utility cabinet), I realized that I was out of the Tsardust blend. I used some cinnamon, a bit of nutmeg, ground pepper, and some marjoram--all listed on the empty bottle--but I only managed a faint replication of the blend. And why did I have an empty bottle sitting around? It was to remind me to order it, which clearly did not work. On a bright note: the endless fog and mist broke last night, and we saw the moon, and had bright sunshine today for the first time in nearly two weeks.
We had the last of the Tarragon Chicken Thighs and Rice, along with microwaved fresh broccoli.
Thank you, Italian Cook. BTW, I was finally able to order that neat little set of funnels you recommended from Vermont Country Store. My husband needed a new pair of gloves for fueling the wood stove, so I felt that with two items, the shipping was almost worth it.
I hope that your husband recovers soon, Kimbob. Take care of yourself; you have a lot on your plate.
Tonight, we had leftover Tarragon Chicken and Rice with microwaved frozen peas.
I'm glad to hear that the beautiful wedding was blessed with clear skies, CWCdesign. Enjoy the rest of your time in New Zealand!
Thank you for the birthday wishes, everyone. My cake was Bischofsbrot, which is a cake baked in a long loaf pan with walnuts, maraschino cherries, and regular and golden raisins.
For lunch on Monday and the rest of this week, I made a Spaghetti Squash and Mushroom Quiche, an adaptation of Ken Haedrich's recipe in The Harvest Baker. My version has a lot less saturated fat. I make it for my weekly lunches since it requires onion, which my husband cannot eat. It is one of my favorite recipes for spaghetti squash, and I look forward to making it once or twice a season.
For dinner, we had the rest of the turkey-zucchini loaf and bulgur stir-fry.
For my birthday dinner, I selected "Tarragon Chicken, Mushrooms, and Rice." I have not made this recipe since last spring, when I made it for a visiting friend. I had some stomach upset afterwards (no one else did, so I thankfully ruled out food poisoning) and reluctantly concluded that the fat from the chicken skins causes an issue for me due to the statin I now take. I wanted to find a way to be able to make this recipe, as it is a favorite, and makes a stunning presentation when I do have company. This time, Scott skinned the chicken thighs for me. I rubbed them with some low-fat mayonnaise, then coated the tops with Panko. That reduced the fat that would end up when the thighs roast on the bed of rice, and the Panko kept the skinned thighs from drying out.
Thank you, Chocomouse. While I replace the butter in the Bischofsbrot with avocado oil and a bit of buttermilk, I do not replace the cup of dark chocolate chips; indeed, I went for a heaping cup of dark chocolate chips.
To go with the leftover turkey-zucchini loaf on Saturday, I did what I should have done yesterday: I made a bulgur stir-fry with carrots, celery, red bell pepper, and zucchini. We are feeding bits of the Teff I cooked last night to the dog, who thinks it is great.
I also made yogurt today.
Tonight, I am baking Bischofsbrot for my birthday tomorrow.
We used up the bread at lunch on Friday, so into the kitchen I went. I baked two loaves of "Mixed Grains Bread," a recipe that I baked once before (week of December 11, 2022). The recipe, from Martha Rose Shulman, had come to me in an email from Zester Daily some years before, a site that no longer exists. (I could not find the recipe anywhere on the internet.) I liked the recipe but have not gotten around to a second bake of it until now. I have adapted it to use a stand mixer, where she had mixed and kneaded by hand. I replaced 2/3 of the water with buttermilk, reduced the salt by 25%, and replaced the 2 cups of AP flour with an equal weight of bread flour. I omitted the sesame seed topping in deference to my husband. The bread has a sponge and three risings, so it is an all-afternoon project that can be interspersed with other activities. One of the grains it uses is millet flour, and I have some in the freezer to use up. It made two lovely loaves. I will see, when I slice a loaf for lunch tomorrow, if this bread is as wonderful as I recall. I think it will be, as the dough itself had a wonderful aroma, as did the loaves as they baked.
For dinner on Friday, I made my turkey-zucchini loaf with Dijon-peach glaze. We had broccoli as the vegetable. I wanted to do a quick side and pulled out an unopened bag of Teff. When I bought it, I think that I confused it with another ancient grain that Bob's Red Mill used to sell and discontinued. Teff is tiny, and when cooked, it looks like dark brown wet sand. It may be nutritious, but it is unappealing to the eye, and it has a slight citrusy taste to it. Apparently, it is often used as a breakfast porridge. The chicken broth in which I cooked it did not impart much by way of taste, at least not to my husband or to me, but the dog loved eating the tidbits that my husband fed her. I will need to read up on Teff, so that I can figure out how to use what is left over tonight, as well as the rest of the bag.
As for weather, we have been having rain and lots of fog. Temperatures are mostly in the upper 30s.
On Thursday, I baked five mini-loaves of Whole Grain Pumpkin Bread. (It's my adaptation of a recipe here at Nebraska Kitchen.) This time I used 1 cup whole wheat flour and ¼ cup barley flour for the whole grain portion. My plan is for us to have one for dessert on Friday and Saturday and to freeze the other four for dessert emergencies.
I also made dough for Whole Wheat Sourdough Cheese Crackers, which I will bake next week.
We finished up the Chicken Pie with Biscuits and the Apple Cobbler.
I made applesauce on Thursday. It made two quarts, which I froze in separate containers. I probably have enough apples for at least two more batches. I like to be able to pull it out in the summer when the bonus kids visit, and I also want to have some for Easter.
Skeptic--could you do a long rise in the refrigerator for your buns? That would give the dough more rising time and protect the meat filling.
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