Forum Replies Created
-
AuthorPosts
-
On Thursday, I baked five mini-loaves of Whole Grain Pumpkin Bread. (It's my adaptation of a recipe here at Nebraska Kitchen.) This time I used 1 cup whole wheat flour and ¼ cup barley flour for the whole grain portion. My plan is for us to have one for dessert on Friday and Saturday and to freeze the other four for dessert emergencies.
I also made dough for Whole Wheat Sourdough Cheese Crackers, which I will bake next week.
We finished up the Chicken Pie with Biscuits and the Apple Cobbler.
I made applesauce on Thursday. It made two quarts, which I froze in separate containers. I probably have enough apples for at least two more batches. I like to be able to pull it out in the summer when the bonus kids visit, and I also want to have some for Easter.
Skeptic--could you do a long rise in the refrigerator for your buns? That would give the dough more rising time and protect the meat filling.
Thanks, Len, I'll look at Binny's.
For dinner tonight, we had some of the leftover chicken and biscuits. I wrote up the recipe for myself today, and I am calling it Scottish Scone-Topped Chicken Pot Pie.
Kimbob--It's good to hear from you and to know that you are baking bread again!
It was a rainy Wednesday, but at least the temperature is above freezing. We escaped the ice storm that was forecast for yesterday, so the rain is welcomed. In the morning, I baked Soft Oatmeal and Raisin Cookies, so that we would have cookies to go with tea. In the afternoon, I baked my Rye and Barley Crispbread. I have not baked it for a while, usually because I am baking sourdough crackers for my husband. He is not as keen on the Crispbread as I am, so I should have it around for snacking for a couple of weeks, especially if I bake him more sourdough crackers.
Thanks, Mike. It's the intense flavor that I missed, and adding more did not fix that issue. I will need to figure out where I can buy a bottle of Harvey's for cooking. I've always used the cream sherry because that is what my mother used, and I liked the flavor, particularly in chicken soups.
On Tuesday, I made the Sugar Crusted Apple Cobbler recipe from King Arthur that I first made in the fall. I made the same changes by replacing the butter with oil, halving the boiled cider and vanilla, and using white whole wheat flour. I baked it first, while putting together the dinner chicken pot pie, and it cooled and set while that was baking. Since my oven vent heat outside when I turn it off, it is nice to be able to do recipes in tandem so that there is only one cold start, and I can use the heat that is already present. We really like this recipe, and it is the only apple cobbler that I will make now.
Years ago, King Arthur emailed newsletters, and one had a recipe for Town Meeting Chicken Pie. It became a favorite of ours, but it makes copious use of butter in the filling and the biscuit topping, so I stopped making it. I tried one version a couple of years ago, but the problem was the biscuit topping. I decided to try again on Tuesday. The original recipe made a large pan, but I cut it in half and used a 9 x 9-inch ceramic baking dish. I made the white sauce using some avocado oil and 1% milk. For the topping, I pulled out the scone recipe that Bon Appetit published in a special issue on Scotland. These scones use just 1 Tbs. oil. So I made my adaptation, which is half barley, and put those biscuits on top of the hot filling. It worked very well, and the recipe is close to the original with much less saturated fat, so I will make it again whenever I have about 3 cups of leftover chicken.
I do have a question for the group. I used to use Harvey's Bristol Cream Sherry when a recipe, like by Black Bean and Pumpkin Soup or this Chicken Pie, calls for it for flavoring. I used up the bottle, and all I could find at the liquor store in our small town was Taylor Cream Sherry. When I used it in my black bean soup last fall, I had to use double the amount, and I still did not think that the taste came through, but I attributed it to having used more of the black bean broth. However, I noticed the same thing with the Chicken Pie.: I used double the amount, but the flavor does not come through. It would seem that the Harvey's has more sustained flavor than the Taylor's. Has anyone else who is familiar with different kinds of sherry noted a difference?
On Monday, I made another batch of Maple Granola, which I have been eating at breakfast with milk, as lately, I have wanted a lighter breakfast than my bowl of steel-cut oats.
I timed baking the granola so that the oven was used three times today without turning it off. I sandwiched the granola between the roasted pumpkin and the dinnertime fish and chips. The oven is now having a well-deserved rest, as am I.
Rotisserie chicken is the meal that keeps on giving, Joan!
With temperatures still below or at freezing, it was a good day for kitchen projects. I made broth from the bones of last week's chicken, along with bones from a chicken breast that were in the freezer. I also roasted two of my four remaining pie pumpkins and processed them. Most of the pumpkin puree went into the freezer. For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce. We had microwaved fresh broccoli as well.
I will add that for lunch, I made lentils with carrots, celery, onion, leftover chicken broth, and some leftover rice from the freezer. I have enough for a couple more days, and it nicely used up that leftover broth and rice.
I remember my mother using a meat grinder when I was very young. We actually have two in our house, one of which belonged to my husband's parents and one of which belonged to the lady who owned our house for nearly fifty years. (A lot of stuff came with the house; some we donated, and some we kept.) I've never used either of them. They do indeed clamp onto a counter. I'm not sure how easy they would be to clean.
In our location, I do not know that we would save money grinding our own. However, I do like Len's meatballs with the added carrots--a good way of increasing the flavor and the nutritional value! I bet they taste great!
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.
-
AuthorPosts
