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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.
Aaron--I, too, have sheeter envy. I could put a sheeter in the Annex kitchen (apt. over our freestanding garage). The price, however, is high, and I would have to prove to my husband that it is worth it. Now that I have developed a second cracker recipe--for which I will post the recipe-in-progress later today--perhaps I can chip away at his financial resistance. 🙂
With the new cracker recipe, those that I can get thinner have a nice light texture. The ones that are thicker (toward the center) are still good and work nicely with heavier toppings. The new recipe--which is not a sourdough--uses lower gluten flours, an idea that I got from a King Arthur cracker recipe that was inconvenient, as it requires the crackers to cool overnight in the oven, so it requires a lot of planning ahead if I baked in the afternoon, so that the oven would not be needed in the evening. I used a combination of half Italian-style flour and a quarter whole wheat and a quarter barley this last time. I plan to substitute spelt for the whole wheat next time. I may at some point see if I can reduce the Italian-style flour, which is the more expensive ingredient.
We had leftover soup for dinner on Friday. We went to a nature preserve dedication and hike this afternoon, so it was good to come home to a dinner that just needed to be microwaved.
Len--King Arthur and some other sites state 200F for quick breads, although I think that I might go with 190-195F.
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