Forum Replies Created
-
AuthorPosts
-
Your dinner looks delicious, Len.
For lunch on Saturday, I tried an internet recipe for a mushroom soup, as I needed to use up a pound of mushrooms. The flavor was not bad, especially as I added 2 Tbs. sherry, but it was rather thin, so next time, I will reduce the broth by half and maybe use low-fat evaporated milk for the low-fat milk.
We repeated last night's dinner so that I could bake bread.
We re-ran last night's dinner of Turkey Zucchini Loaf and Pasta Salad. That let me devote today to baking.
Friday was a day of baking. I started by making a batch of Maple Granola, as we were down to about 1/3 cup.
I used a scant cup of grated zucchini to bake Zucchini, Oatmeal, Chocolate Chip bars; it is a rift off of a King Arthur recipe. Scott was very happy to see chocolate chips! I forgot to set my timer, so they baked slightly longer than they should have, but we still like them. We needed a break from cinnamon and spices.
After the bars came out, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I started Friday in the kitchen by making yogurt. In the afternoon, I made a pasta-vegetable salad. We had the pasta salad with Turkey-Zucchini loaf with Peach-Dijon Glaze that I made for dinner. That is likely the last zucchini loaf until next summer, although I still have a couple of small zucchinis left, as well as 2 cups shredded zucchini left over to use. Scott harvested the last of the pickling cucumbers this afternoon, so I made our last jar of refrigerator pickles until next summer. Our area is on the edge of a freeze warning, so Scott spent the afternoon getting the plants inside and harvesting whatever was still out there. We will ripen the green tomatoes in the house.
That looks scrumptious, Joan! Your son has great cooking talent!
I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we have not had for a while, for dinner on Wednesday. We also had microwaved fresh broccoli.
I baked a new recipe for pumpkin muffins on Wednesday morning, using some Halloween muffin papers. See my discussion of it at the thread "Dusting Off the Cookbooks," and see if it inspires you to try a new recipe from your bookshelves, or piles of cut out or printed recipes.
Enjoy visiting your family, Joan!
We repeated Monday's dinner on Tuesday. The butternut squash were not as assertive when we re-warmed it, but I will not use it in this recipe again.
I am late posting because we lost our electricity at around 9:20 last night, at which point, we decided just to go to bed. The electricity appears to have been restored around 12:20 a.m. this morning. There had been some wind, so it may have been a tree somewhere, but it put the entire town, and those of us in the surrounding areas completely out. This outage follows one on Sunday morning, which we do know was due to a tree, that lasted from 10:19- 11:23 a.m. Given that the power company aggressively trimmed trees after the spring outages, I'm surprised that tree issues remain.
I agree with Joan--it would be lovely to have a potluck or progressive dinner with the Nebraska Kitchen group.
I decided to experiment with Monday night's dinner. I used as my basis the recipe for chicken braised in white wine with artichokes, which I have used before with mushrooms replacing the artichokes that my husband does not like. This time, I replaced the white wine with 2 cups of apple cider. I also peeled and cut up two small butternut squashes which I roasted at 375 F for 45 minutes. After coating the four chicken thighs with a mixture of ¼ cup flour, ¾ tsp. smokey paprika, ¼ tsp. onion powder, and some freshly ground pepper, I browned them in olive oil, for 5 minutes per side, then removed them and added the apple cider and scraped any bits off the bottom of the pan. I added the roasted butternut squash, then nestled the chicken thighs into the pan and simmered, partly covered, for 15 minutes. Once the chicken was done, I stirred in some cooked faro (1/3 cup dry cooked in 1 cup chicken broth and let it rest for about eight minutes. We had half of it for dinner. The flavor is good, but the butternut squash, even roasted, was not as sweet as I expected, and its flavor was a bit overwhelming. I will try the recipe again, but next time, I will go back to using mushrooms.
Best wishes on a successful launch for the project, Mike.
We had leftover shrimp and pasta. Earlier, at "teatime" (well, my husband had tea; I had coffee), we sliced into the pumpkin pie. The Fairy Tale pumpkin makes an awesome pie.
CWCdesign--bulgur is good in a stir-fry or added to a soup.
I decided on Saturday to bake a pumpkin pie. I found a container of frozen Fairy Tale pumpkin from last year in the freezer. After dinner, when it had thawed, I made the pie, which is now cooling on the counter. I was worried about getting another Fairy Tale this year, as the usual vendors did not grow pumpkins this year. However, when we were at Kroger last Monday, lo and behold, there were Fairy Tale pumpkins from a family farm, so I bought a large one and will process it later.
Scott dug up our potato crop on Saturday, and it was disappointing, as we just had a handful of small potatoes. He thinks that the plants needed more sunlight. I cut them into chunks, tossed them in olive oil, and roasted them for tonight's dinner. We had them with the rest of the green bean and cherry tomato salad and the remaining two pecan coated pork slices.
The cookies are good, Joan, but I should have put waxed paper between them in the container, or else stored them in single layers. We are breaking pieces off to eat. Next time, I will get it right.
On Friday, I baked another loaf of Rustic Wholegrain Sourdough bread.
-
AuthorPosts
