Forum Replies Created
-
AuthorPosts
-
I had a slow start on Sunday morning. I hate having Daylight Savings Time arrive so early in the year and stay so late. Before a late lunch, I made Maple Granola, which bakes for two hours, with a stir and a pan turn halfway through the baking time.
In the afternoon, I baked a Blood Orange Yogurt Loaf using two of the blood oranges I have been able to find at Kroger this spring. I used a Nordic Ware loaf pan with swirls. The cake will rest overnight, then I will glaze it for dessert tomorrow evening and into the week.
I did one more bake in the evening of Blueberry (oil-based) Scones with Lemon Zest. We will start having them for breakfast tomorrow.
I made clam chowder for lunch on Saturday and have enough for two more days. I left the skin on the Russet potato this time, and the chowder is great, so I will do that again.
My husband pan-cooked boneless pork chops, for dinner, which we had with the rest of the black-eyed peas with rice and ham, and some leftover roasted sweet potatoes. I also had a mandarin orange.
It's always good to have a spare loaf of banana bread, Joan.
My husband requested a soft cookie. (He was not thrilled with the crunchiness of the Maple Walnut Biscotti that I last baked.) I baked a double recipe of my Drop Sugar Cookies that use avocado oil instead of butter. I coated them with green sugar, as St. Patrick's Day is a week from tomorrow.
I made yogurt on Friday.
For dinner, I made Turkey, Butternut Squash, and Farro Soup. It also has carrots, celery, mushrooms, chicken broth, dehydrated onion, garlic, thyme, and kale, with a bit of apple cider vinegar added at the end to balance the kale. It was a great soup to have on a day of continuous rain. We have enough left for a couple more meals.
That's a good one, Mike! Recipe developers at the current King Arthur site NEVER have to do their own dishes or their own clean-up! That is what I miss about P.J. and Susan Reid--they did enough baking at home that they were cognizant of the entire process.
We cut into the apple pie at lunch, and Scott and I agreed that it is the most wonderful apple pie that I have baked. It may be that I finally have the baking figured out. I use convection and bake it at 375 F with a foil cover for 45 minutes, then remove the foil and bake another five minutes and brown the streusel.
We did our big shopping trip over to the next town on Thursday. That means Aldi's, Walmart, and Kroger. We found a turkey on sale at Aldi's for 69 cents a pound, so I found a way to make a place for it in the freezer, and we will have it for Easter dinner at the end of the month. For dinner tonight, I roasted sweet potato chunks, which we had with the rest of the leftover noodles and mushrooms, leftover applesauce, and most of the rest of the chicken. We also had microwaved fresh broccoli.
I made chicken broth today from the chicken bones, combined with the bones from previous bone-in breasts. I plan to use it for soup tomorrow.
I have a Streusel-Topped Apple Pie in the oven. I'm still using Winesaps we bought in November. I am thinking of using the remaining apples to make more apple butter.
We had more of the leftover black-eyed peas with rice and ham.
I gave my husband a choice between my Pumpkin Whole Grains Bread or my Whole Wheat Oat Bran Bread, and he chose the latter. So, on Tuesday, I baked three loaves. Two will go into the freezer, and we will start eating the other one tomorrow.
I roasted and processed my last pie pumpkin on Tuesday and froze the puree.
For dinner that evening, I combined the deglazing from the roasting pan from the chicken I cooked on Sunday with 8 oz. of sliced mushrooms and a bit of flour and dried parsley, then mixed it with half a package of cooked spinach noodles. We had it with leftover roast chicken and microwaved frozen mixed vegetables.
Another cartoon for all of us trying to bake a healthier recipe--and yes, I know that margarine is worse for us than butter:
We had leftover Black-Eyed Peas with Rice and Ham for dinner on Monday.
After the chicken and potatoes came out of the oven for dinner, I put Rye Soda Bread, which bakes at the same temperature into the oven. The recipe is from King Arthur and uses equal parts of King Arthur AP, pumpernickel, and Irish Style flour, as well as 3/4 cup Harvest Grains. My only change to the ingredients was reducing the salt from 1 tsp. to ½ tsp., as the recipe requires 1 ½ tsp. baking soda. I made a small change in the mixing directions in that I soaked the Harvest Grains in ¾ cup of the buttermilk for about 5 minutes before mixing all the ingredients together. It has a long baking time of 70 minutes, so it is in the oven now.
Later: 70 minutes was the correct time. I double checked with an instant read thermometer after the cake tester came out clean. It read 200F. I'm looking forward to having it with breakfast tomorrow.
I used the rest of the apple seconds we bought in November to make applesauce on Sunday. The bag was marked "Ida Red Mix," but there are at least two kinds of apples, and one kind took a long time to soften while cooking. I did not make the same mistake as I did last time but continued to cook them until they were soft enough to put through the food mill. The taste and consistency are better than the previous batch but not as good as the more mixed batches I made in the autumn by adding another kind of apples from a local place. I froze two cups of it. The rest we will have throughout the week.
We had some applesauce with Sunday's dinner of a roasted chicken, roasted potato chunks, and microwaved fresh broccoli.
Happy Birthday, Joan!
-
AuthorPosts
