BakerAunt

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Viewing 15 posts - 106 through 120 (of 7,923 total)
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  • in reply to: What are you Cooking the Week of May 4, 2025? #46253
    BakerAunt
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      To go with leftover Turkey-Zucchini Loaf on Wednesday, I made a farro stir fry with turkey broth from the freezer for cooking the farro and used olive oil to saute chopped carrots, celery, an orange bell pepper, sliced green onion, and a pound of sliced mushrooms. I do not usually use so many mushrooms, but our local store only has the older mushrooms out on the morning that we do our shopping, and these mushrooms (from Ontario, Canada), were not keeping well, even though we bought them yesterday, so into the stir-fry they went.

      in reply to: What are you Cooking the Week of May 4, 2025? #46251
      BakerAunt
      Participant

        We had ham sandwiches on the Sourdough Oatmeal Whole Wheat Bread that I baked yesterday and more of the coleslaw.

        in reply to: Camera for back deck #46239
        BakerAunt
        Participant

          We haven't been able to put out bird feeders this past year because there is a cat patrolling the neighborhood. It cleared out the chipmunks last autumn, catching at least one and causing the rest to leave. I miss being able to feed the birds.

          In the past two years, we had rabbits, but this year they are not in our yards. We do have a young groundhog, and I saw a possum one day after we had the storms. We have a red squirrel and the usual other squirrels. We also have deer on the terraces, so my husband has had to protect some of the plants there.

          Scott thought that there were swans on the lake yesterday. They turned out to be pelicans, a rare sight here.

          in reply to: What are you Baking the Week of May 4, 2025? #46237
          BakerAunt
          Participant

            We ran out of bread on Monday, so I baked Sourdough Oatmeal Whole Wheat Bread, a recipe that I adapted from one in a Sunset Magazine bread book, and which I baked about six weeks ago. This time, I increased the yeast to 2 1/2 tsp. and reduced the salt to 1 ¾ tsp. from 2 tsp. The dough makes too much for two 8 x 4-inch pans but makes a low, wide loaf in 9 x 5-inch pans, so I decided to try two 9 x 4-inch Pullman pans without the lids. I baked the loaves for 40 minutes to a temperature of 195 F, having checked at 35 minutes when they registered at 178 F. I look forward to slicing one tomorrow, at which time I will add a picture to this post.

            in reply to: What are you Cooking the Week of May 4, 2025? #46236
            BakerAunt
            Participant

              That dinner sounds good, Len! And "planned overs" are always good!

              For dinner on Monday, I made Turkey Zucchini Loaf with Peach-Dijon glaze, using thawed frozen zucchini. I also roasted sweet potato chunks alongside the meatloaf. We had coleslaw on the side. And we have planned overs as well!

              in reply to: What are you Cooking the Week of May 4, 2025? #46219
              BakerAunt
              Participant

                Navlys--the dates on sealed spice bottles are probably like most of the dates on food. The government requires the expiration date, but most of the food is fine beyond that date. I found a jar of Penzey's Now Curry late last year that is probably years old. It was unopened, and I didn't notice a difference. I don't remember when I opened my Penzey's garlic powder, or onion powder, or Sunny Paris--it's been a while--but they are still fine. I also buy Penzey's spices in bags and re-fill my jars because it is cheaper. Again, I have not noticed a difference. If the dates still bother you, send a direct email to Bill Penzey and suggest he address the subject in one of his emails. Most of us just don't go through spices at breakneck speed. When I read cooking columns that suggest tossing spices after a year, I think to myself that these people have too much disposable income.

                For lunch on Sunday, I cooked a cup of dried penne pasta. I mixed it with the slightly warmed roasted asparagus, cherry tomatoes, and mushrooms I made last night and added a bit of pasta water and 2 oz. of feta left over from last week's frittata. I will be able to get two additional lunches from it.

                I made coleslaw on Sunday to go with ham sandwiches for dinner. Kroger has had some very nice organically grown cabbages.

                in reply to: What are you Baking the Week of May 4, 2025? #46217
                BakerAunt
                Participant

                  I made Cornmeal Pumpernickel Waffles for breakfast on a cold and drizzly Sunday morning. The recipe is from the King Arthur Whole Grain Baking Book.

                  in reply to: What are you Cooking the Week of April 27, 2025? #46213
                  BakerAunt
                  Participant

                    That roast sounds delicious, Navlys. I need to try using my newer slow cooker for something other than apple butter.

                    Our local farmers market was not held today, since twice yearly the vendors take a week off as we move from the winter indoor to the spring and summer outdoor location. However, a local vendor's asparagus was ready, so Scott drove me to the farm where I bought a pound of the most beautiful asparagus from the same vendor as last week. I could not resist making the roasted asparagus, cherry tomatoes, and mushrooms again for dinner, while Scott had microwaved fresh broccoli and a few of the roasted tomatoes. The main dish was Salmon and Couscous with Penzey's Greek Seasoning.

                    I also made yogurt today.

                    in reply to: What are you Baking the Week of April 27, 2025? #46209
                    BakerAunt
                    Participant

                      Your bread sounds delicious, CWCdesign.

                      I made Maple Granola on Friday. It is a staple in our house, so I make it about once a month. The recipe is from the King Arthur Whole Grain Baking Book, but with their later change that adds 1/2 cup powdered milk and reduces the oil to 1/2 cup. I reduce the unsweetened flake coconut to 1/2 cup. I always add a heaping half cup of pumpkin seeds along with a cup each of pecans, sliced almonds, and sunflower seeds. With 7 cups of oats, it counts as health food, and Joan, Chocomouse, and Len will back me up on that!

                      in reply to: What are you Cooking the Week of April 27, 2025? #46208
                      BakerAunt
                      Participant

                        We repeated the ham sandwiches (so good on the Whole Wheat Maple Buttermilk Bread!) and microwaved frozen lima beans.

                        in reply to: What are you Cooking the Week of April 27, 2025? #46206
                        BakerAunt
                        Participant

                          We had ham sandwiches and microwaved frozen lima beans.

                          in reply to: What are you Baking the Week of April 27, 2025? #46195
                          BakerAunt
                          Participant

                            I baked that oil-based peanut butter oatmeal cookie recipe again on Wednesday. As I have done before, I reduced the oil to 2/3 cup because I use crunchy, natural peanut butter. I also used up the rest of a bag of peanut butter and milk chocolate chips. However, I remember last time thinking that they were not oaty enough, so I added an additional ½ cup of old-fashioned oats. That did make it a bit difficult to incorporate the cup of chips. I ended up kneading them in with my hands at the end. I used a #30 scoop to put nine on each cookie sheet. I used wet fingers to press the dough down before baking. Scott and I both like the taste and texture, so I will add the extra half cup of oats whenever I bake the recipe again.

                            With the extra oats, I am firmly in the camp of Joan and Chocomouse that oats in cookies make them health food, especially when I use white whole wheat flour. (King Arthur is now calling it "golden" wheat as a re-brand, since too many people assumed that it was the same as AP.)

                            in reply to: What are you Cooking the Week of April 27, 2025? #46194
                            BakerAunt
                            Participant

                              We had a dinner of sliced ham, roasted sweet potato chunks, and microwaved frozen peas. I had planned to make coleslaw, but I somehow managed to bite my tongue a couple of nights ago while sleeping, so I needed food with less texture.

                              in reply to: What are you Baking the Week of April 27, 2025? #46191
                              BakerAunt
                              Participant

                                I baked two loaves of Mostly Whole Wheat Maple Buttermilk Bread on Tuesday. These are smaller loaves baked in 7 ½ x 4-inch pans. They will be perfect for ham sandwiches. I waited until late afternoon to start the bread, as temperatures soared to 80 F today, but a cool front came through in the later afternoon.

                                in reply to: What are you Cooking the Week of April 27, 2025? #46190
                                BakerAunt
                                Participant

                                  My husband had the rest of the chicken, vegetables, and pasta for dinner on Tuesday. I used my leftover roasted asparagus, tomatoes, and mushrooms, to which I added sliced green onions and some chopped ham, to make a frittata, using eggs from the farmers' market. I ate a quarter of it; I will eat the rest for three lunches this week.

                                Viewing 15 posts - 106 through 120 (of 7,923 total)