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I made focaccia, using Gael's Saturday Focaccia recipe from KAF. I sprinkled half of the pan with KAF's The Works Bread Topping and the other half with Penzey's Sandwich Sprinkles.
I forgot -- I also made a big pot of mushroom soup. I followed my usual recipe, which is a copy cat recipe from Souplantation/Sweet Tomatoes restaurants.
Great minds! We had baked haddock, fries, leftover cole slaw, and freshly made dill tartar sauce.
I made a rhubarb cobbler, using rhubarb from the garden that I froze last summer.
February 28, 2024 at 6:37 pm in reply to: What are you Cooking the Week of February 25, 2024? #42007Dinner tonight was bibambap and beef bulgogi. I bought both of them at a terrific deli inside a grocery store in Maine. It wasn't as good as what I get in Korean restaurants, but still was a nice change from our usual meals.
February 28, 2024 at 8:33 am in reply to: What are you Cooking the Week of February 25, 2024? #42001For dinner last night, we had grilled salmon with Mediterranean salad with penne, and cole slaw. This was delicious after a week of eating take-out soups and salads in a hotel room in Maine!
February 21, 2024 at 6:30 pm in reply to: What are you Cooking the Week of February 18, 2024? #41934Dinner tonight was meatloaf, baked potato, and mashed butternut squash.
I've used my GE hand mixer for over 45 years, and everything on it still works fine. It made a lot of cookie dough when my two children were young and in their teens. It even whips cream. My nice Cuisinart stand mixer died many years ago, probably about 2000, and I never replaced it. I use a bread machine to mix bread dough.
Today I made two loaves of oatmeal-whole wheat sandwich bread and 8 rolls. I sprayed them with water and dipped/rolled the shaped dough in The Works bread topping which I bought yesterday at KAF. We ate 2 of the rolls with our pasta dinner, and they are excellent. Soon, I will try the topping on focaccia. It has some seeds and is a bit spicy, but not hot or overpowering
February 20, 2024 at 6:06 pm in reply to: What are you Cooking the Week of February 18, 2024? #41920Our dinner tonight was cavatappi with sliced sausage, pepper and onion chunks in marinara sauce, and rolls that I made this morning. The sauce was a meal we had in December, with extra put into the freezer for busy days like today.
February 18, 2024 at 6:08 pm in reply to: What are you Cooking the Week of February 18, 2024? #41900I made a big pot of Duchess soup today, and we had some with rolls from the freezer for dinner tonight. I filled a quart mason jar with some of the leftovers to take to Maine this week, and froze the rest for future meals.
February 15, 2024 at 3:55 pm in reply to: What are you Cooking the Week of February 11, 2024? #41873I made a dozen egg muffins for my husband's future breakfasts. I also made egg salad for sandwiches for dinner. The price of eggs has gone up significantly in the past few weeks; today they were 4.99 a dozen for large eggs.
I also keep a good supply of BRM flours and grains on hand for my baking needs. I like that I can find a good selection of so many of the products in most grocery stores.
February 14, 2024 at 7:38 pm in reply to: What are you Cooking the Week of February 11, 2024? #41869Dinner tonight was ribs, baked potato, and asparagus. Delicious! My husband grilled the ribs on the deck in 21* temperature!
I made lemon muffins, using the new-to-me Lemon Crumbles. I used my own basic muffin recipe, and stirred in about a cup of crumbles plus a tablespoon of my favorite Lemon Juice Powder. The crumbles are good, more sweet than tart, so I don't care for the muffins as much as I love them made with 3 tablespoons of the tart juice powder. I think adding some pecans would add a lot to the flavor. And KAF has a recipe for lemon streusel (I think it is part of a lemon something recipe) which I often put on top of muffins but might be good swirled through the batter in the tins. I now have some good excuses for future experimenting!
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