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I made creamed chicken on baked potatoes. I made the cream sauce from scratch, and really got the flavor profile perfectly: chicken broth, sauteed onion and celery, roasted garlic, thyme, and marjoram. Thyme is probably my favorite herb, after garlic of course! (which I realize is not an herb!)
I made two loaves of whole wheat sandwich bread today.
Dinner tonight was sirloin tips, quinoa salad with black beans, corn, tomatoes, onions, peppers, black olives, feta, lime dressing and a green salad.
They look fine, Mike. I can almost taste one now.
We had burgers on the buns I made this morning. My husband cooked them on the grill, with the temperature at 10* and going down to 0 tonight.
I baked a spiral cinnamon bun in my large cast iron skillet. I added thinly sliced apples. This is the kind where you put a melted butter-cinnamon-brown sugar mixture in the skillet, and wind the dough strips that are covered with more butter-cinnamon-brown sugar into one large bun. When it done, flip it over onto a plate and drizzle with icing or coat with a thick frosting. I skipped that part, it's sweet enough without it. I find the flipping-over to be nerve-wracking, and when flipping a hot 14" cast iron skillet it's downright terrifying - but worth it!
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You must be logged in to view attached files.Joan, I cut up a lot of winter squash, butternut and buttercup, for the freezer during the last few days, and had the same problem. I had read a suggestion, somewhere, to soften a spaghetti squash for cutting by piercing it first, and then microwaving it for I think, 3 minutes. That would soften it enough to easily cut it in half and then bake it. But I have not tried it. I do plan to try it next time I cut a whole squash, and maybe it would work on rutabaga too.
Today I made rye bread, using the recipe on the KAF bag of Rye flour. It's also on their website, called "Russian Rye". I bought this because I had a $10 Rewards credit - so essentially it was a free 3 lbs of flour. This is what they call their "medium rye", and as I read the recipe I knew it was not going to be a really great rye bread! It did not envelope my whole kitchen with a delicious rye aroma. However, it did make a tasty loaf, just not a strong rye flavor. I'm sure that adding some deli rye flavor, onion, mustard seed, dill seed would up the flavor a couple of notches. It's also a bit lighter and fluffier than I like, but my husband really likes it.
Dinner tonight was penne with a tomato, sausage, pepper and onion sauce, and a green salad.
Italian Cook, there is also something called "Better Than Bouillon", a beef or chicken base. It is very high in sodium, but I'm pretty sure I found some that is low sodium, although I don't remember how low. It might have been a different brand of something similar. I don't have any here to check right now. I also preferred the flavor of the base over the cubes. Also, Penzey has a beef base you might try.
That sounds really good, Skeptic -- a nice combination of flavors.
Cranberry cinnamon buns would be good. Just smear the sauce on the dough before rolling it up. If the sauce is really tart, you might want to add a little brown sugar.
I'm mixing it up today! Had mushroom soup with smoked gouda and crackers for lunch. We'll have turkey sandwiches tonight. The forecast is for 16 inches of snow overnight and all day tomorrow into Tuesday, so we may be very glad to have cold turkey available for our meals if the power goes out.
November 30, 2019 at 6:21 pm in reply to: What are you Cooking the week of November 24, 2019? #19602Leftover turkey dinner, the works!
November 30, 2019 at 7:45 am in reply to: What are you Cooking the week of November 24, 2019? #19588We had turkey wraps, on whole wheat fajitas with onions, peppers, celery, and tomatoes.
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