BakerAunt
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I roasted six whole chicken legs on Wednesday. We had some for dinner tonight with muddled mashed potatoes. Once again, I steamed the potatoes rather than boiling them. After mashing, I added a bit of salt and some evaporated milk that needed to be used. We will get another two meals out of today's cooking.
I, too, have the cookbook disease. I even have some Bon Appetit magazines that I need to go through to see if there are any recipes that I might cook or bake. (We won't talk about the piles of cut out and printed from the internet recipes that I have.) I gave up cabinet space in my small kitchen for a large, three shelf bookcase, and I have a row of cookbooks on top of it. Out in our Annex, I have two bookcases of cookbooks. I easily have over 300.
I need to look up some recipes from them to try.
Thanks for reporting back on that pumpkin bread recipe, CWCdesign!
On Tuesday, I baked three loaves of Whole Wheat Oat Bran Bread. Two go into the freezer, and we will start eating the other one at lunch tomorrow.
Navlys--all prepared soups benefit from additions, in my humble opinion. I'm glad you were able to add some good touches to yours.
I made yogurt on Tuesday.
We are having more of Sunday's soup for dinner tonight.
We had more of the soup for dinner that I made on Sunday.
I made turkey vegetable soup for dinner on Sunday using some of the turkey broth that I made last week, along with ground turkey, carrots, celery, yellow bell pepper, mushrooms, and pasta in Halloween shapes.
Some places around here did have a freeze last week. One vendor at our farmers market is now done for the season. My husband covered the pumpkins and the lime trees. I went ahead and picked the green tomatoes and will try to ripen them in the house and turn them into pizza sauce.
October 20, 2024 at 6:14 pm in reply to: met Chocomouse at the Rhinebeck Sheep and Woolfest today #44347Every time that I see such lovely yarn, I really wish that I had learned how to knit and crochet.
You have been through a lot, Kimbob! It is good to have you back with us at Nebraska Kitchen.
I made cornmeal pancakes for breakfast on Sunday, using Bob's Red Mill coarse grind cornmeal and white whole wheat flour. The recipe came from a package of the BRM coarse cornmeal--back before they were so focused on gluten-free. I make half a recipe, which is just right for the two of us.
Someone, I don't recall who, was looking for a pumpkin-shaped bread recipe. I mentioned that King Arthur has such a recipe. There was a link in today's KABC email:
Alas, Mike, for me it is not just about peeling off the skin after the chicken cooks, unless the chicken is on a rack that allows the fat to drip off. If I allow the fat to drip into the rest of the food that I will eat, it causes digestive issues. To get around the problem with another recipe, where the chicken cooks on a bed of rice (which meant the fat on the skin dripped into the rice), I skinned the chicken, then made a Panko coating. that protected the chicken from drying out but meant that i did not have the fat issue.
King Arthur also included a link to this discussion of increasing pumpkin flavor:
https://www.kingarthurbaking.com/blog/2023/10/04/simple-trick-for-better-pumpkin-bakes
I highly recommend the King Arthur Pumpkin Spice Latte Bars. While my cutting of the sugar by a third and replacing of 3 Tbs. of butter with avocado oil probably changed the texture to more cake-like than the original, the texture is fine, and the flavor is excellent. I was worried about what my husband would think about the espresso in the glaze, but it plays nicely against the spices, so he did not mind it. I did accidentally use water rather than milk in the glaze, but it still worked.
I suppose this recipe can count as my contribution to this month's recipe challenge.
https://www.kingarthurbaking.com/recipes/pumpkin-spice-latte-bars-recipe
For dinner on Saturday, my husband had leftover roast chicken and the rest of the mushrooms and noodles. I also had roast chicken, but I made a pasta salad which included the last of the summer vegetables from the farmers market: small cucumbers, multi-colored cherry tomatoes, red bell pepper, green onion, and Greek olives. I made a simple dressing of olive oil, red wine vinegar, and Penzey's Sandwich Sprinkle. I used an interesting pasta that I found at Marshall's. It looks like little pumpkins, with one end more closed than the other, and half are orange and half are not colored. I needed to cook them at boiling for 7 minutes. (There were no directions on the package.)
Earlier today, I made applesauce. I used about five pounds of organic Rubinette apples. When I was putting the cooked apples through the food mill, I had too many tiny pieces of apple skin getting through. It was too much to pick out, so I grabbed my stick blender and pureed. That makes a creamier applesauce. I like the regular texture better, but it was the only way I could get rid of the little bits of apple peel. I am thinking of looking into an electric mill that can separate the peel and the cores after I cook apples.
I made the applesauce for my husband, as it is easy for him to eat while recovering from the dental procedure.
I agree that the chicken dish looks great, although I would have to skin the chicken. As for the Dijon mustard, I have found that it also works great in salad dressings as an emulsifier.
Our Friday night dinner was leftover roast chicken and leftover noodles with mushrooms. I have to avoid certain foods for the next two weeks for my husband, who has a "splint" in his mouth. He was warned to avoid rice, nuts, seeds, or anything that could get stuck in there, so farro and barley are also not on the menu.
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