Forum Replies Created
-
AuthorPosts
-
We had leftover beef stew and cornbread again.
I made pancakes for Sunday breakfast. I tried a new recipe, "Whole Grain-Buttermilk Pancakes," from Rick & Ann's in Berkley, California. It was featured in a Bon Appetit article on Favorite Restaurants, Over the Counter, in September 2000 (pp. 169-170). I followed the recipe except that I reduced the molasses from 2 Tbs. to 1 Tbs. We like the flavor, and I will make them again. However, I am still figuring out how to use a Staub cast iron flat pan (originally intended for crepes). The first batch were almost perfect, but the temperature was a bit low, then I turned it up too high and burned the next batch (which the dog happily ate). The remaining batches were ok. I think that pan is too wide for the burner, so it does not heat evenly.
I found bone-in chicken breasts at a good price at the grocery this morning, so Saturday's dinner was roasted chicken breasts, roasted sweet potato chunks, and microwaved mixed vegetables.
My husband knows better than to ask that question. 🙂
Italian Cook--The box is likely larger than the dish inside it. You may be able to store it quite nicely without the box.
That dinner sounds wonderful, Chocomouse.
We had leftover beef stew and cornbread for dinner.
On Friday, I baked Whole Wheat Sourdough Cheese Crackers from dough I made last week. My husband finished his supply two days ago, so he is happy to have it replenished.
On Thursday, I baked a double recipe of my no-butter sugar cookies. I rolled the balls of dough in a combination of red and white sugars, since it is now the season for Valentines, although in the stores the season started before Christmas! Indeed, Easter is pushing much of the Valentines items to the side. In my house, holidays will be celebrated properly.
To go with stew for dinner, I baked cornbread, using two pans that have five hearts in a circle. I bought it from King Arthur years ago when they were still selling interesting baking items. I made the cornbread 75% whole grain by using a cup of medium grind cornmeal, a half cup of white whole wheat flour, and a half cup of AP flour.
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.
-
AuthorPosts
