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We had leftover roast chicken, leftover roast honey nut squash, and microwaved frozen peas.
I made yogurt today.
My Rustic Sourdough came out well. It has a tight crumb, so it is easy to slice. I still think that a little more water in the dough might be good, so I will try that next time.
I found a recipe earlier this week that I wanted to try for granola bars made with sweetened condensed milk from a long-ago Bon Appetit in an article titled "Baking without Butter." I think it may have been from the Cooking for Health column. The pages had been in one of my recipe piles.
Well, I have now misplaced the recipe and cannot find it anywhere, so I have been sorting through my piles, and I came across a recipe for "Baked Pumpkin Spice Doughnuts with Maple Glaze," that had come a few years ago in a link in an email from GIR (manufacturer of kitchen utensils), so I decided to pull out some frozen pumpkin and make it. I made just a few changes in that I used half whole wheat flour and added 2 Tbs. milk powder and 1 Tbs. flax meal. I also reduced the white sugar from 1 to ¾ cups. These are the BEST pumpkin doughnuts that I have ever baked--and it is not just the Maple Glaze that makes them so. The texture is far superior to the King Arthur recipe that I had been using. So, even though I am still looking for that granola bar recipe--and nothing I see on the internet is it--I am happy that I found this baked doughnut recipe.
I roasted a whole chicken for Saturday's dinner. I also roasted our last two honey nut squashes, one large and one quite small, after cubing the peeled squash and tossing in olive oil. We had microwaved fresh broccoli as well. It was -3 F this morning and the temperature stayed in the mid-teens, much to the delight of the ice fishermen and the ice boaters on the lake. It was a good day for roasting a chicken.
We had leftover hamburger stroganoff over leftover brown and wild rice. We also microwaved some frozen peas and carrots.
On Thursday evening, I made the levain for my bread. On Friday, I baked my Rustic Wholegrain Sourdough Bread, which has grown beyond the original King Arthur recipe. I have been working on fine tuning it. This time, I added an additional tablespoon of olive oil, and increased the water slightly by another teaspoon. I baked it in a Romerhoff bowl with the cloche cover. As with the last time, it needed an additional ten minutes. I will see what the crumb and taste are like when I slice it tomorrow. I may decide that instead of just 1 Tbs. plus 1 tsp. extra water, I will use 2 Tbs. next time. I think that I almost have the recipe where I want it.
We had leftover pizza.
I made the levain tonight for the Rustic Wholegrain Sourdough Bread that I plan to bake tomorrow.
Italian Cook--I have some thoughts about your Emile Henry Ciabatta baker. I have the Emile Henry long baker. I've turned out excellent loaves with just putting the covered baker in the already heated oven. The lid holds the steam inside. You do not need to heat it up to 500 and then try to drop in the dough. I also have the Emile Henry round Dutch oven which I use for a roll recipe (one day, I will try bread), and I also do not pre-heat it, and the rolls are wonderful. I do suggest that you grease it with Crisco and sprinkle with farina (Cream of Wheat) or semolina. I prefer the former because it does not burn. I look forward to hearing how your bread does!
For dinner on Wednesday, I made my lighter version of my mom's hamburger stroganoff, which we had over a mixture of brown and wild rice. We also had microwaved frozen peas and carrots.
Our temperatures here have remained below freezing, and the lake has frozen. Some ice fishermen were out today. At least the temperatures are no longer in the single digits. It soared to 21 F today!
I usually make pizza once a month, but it has been longer than a month, so for dinner on Tuesday, we had sourdough pan pizza with some homemade sauce from the freezer, Canadian bacon, mozzarella, mushrooms, red bell peppers, and on my half, red onion and Greek olives. It has not been above freezing since Friday, and today was another high of 5 F, so pizza baked in a hot oven hit the spot!
Best wishes to Nathanial and Anna, CWCdesign! Enjoy your trip!
For dinner on Monday, I made a stir-fry with farro, leftover chicken, carrots, celery, orange bell pepper, mushrooms, and some broth from the freezer. There is enough left over for me to have for lunch later this week. I also made yogurt today.
Navlys--I had to laugh when I read about the rice-a-roni dinner that your husband used to eat when he was single, as a lot of young, single men are vegetable challenged. Of course, in this modern age, that might also be true of a lot of young, single women.
Mike--When I made this recipe a while ago, I filled the jars to 1/4-inch for canning and that worked well.
I had planned to bake muffins for Sunday morning, but I awoke late, so I put that off until later in the week. However, in the afternoon, I baked an apple streusel pie using some of my stash of Winesaps.
It was a good day to bake, as it has been in the negative temperatures here all day. It was -7 F this morning. It is -2 F now. Tomorrow will be very cold also, with only about 2 inches of snow but some wind.
If you work out a good brine recipe, Chocomouse, let me know. It would be great to be able to make my own--whether pickles have been in it or not.
We ran out of bread on Saturday, so I baked my adaptation of Pompanoosuc Porridge Bread. Instead of the Emile Henry Long Baker, which I think is slightly too wide for it, I baked it in a 12 x 4-inch loaf pan that is 2 ½ inches deep. That pan may be slightly too small, but the loaf still baked well. Next time I bake it, I will cut the water I use to cook the Pompanoosuc porridge by 2 Tbs. The difficulty with this bread is that the water content of the porridge is hard to estimate. I suspect that when someone uses a cup of leftover porridge, it tends to be drier, as it has more time to absorb excess moisture.
Happy Birthday, Chocomouse!
To give us a break from the Lima Beans, Rice, Ham, and Vegetables we have eaten for the past three nights, on Saturday I roasted a chicken breast, and I roasted, separately, sweet potato chunks tossed in olive oil. We had microwaved fresh broccoli as well.
Mike--I'll be interested to hear how the Winesaps work for apple butter.
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