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Dinner tonight was salmon on the grill, with a Stonewall Kitchen honey barbeque sauce. With it we had asparagus, green salad, and leftover wild rice. It was snowing while my husband grilled!
I made two loaves of bread, using KAF's Harvest Grains. I subbed in one cup of whole wheat for a cup of AP, used honey instead of sugar, and added 2 tablespoons of flax meal.
Dinner tonight was venison steaks, wild rice, broccoli, and green salad.
My impression is that people everywhere in the US put cheese, and lots of it, on everything!! In my frequent travels, eating out in restaurants (and we don't do fast food) I often find that many if not most of the items on the menu are loaded with cheese. Now, we often go to a grocery store to buy raw veggies, fruit, hummus, sliced meats, and yes, cheese which we eat in our hotel room. And we usually can find some interesting local cheese to try.
Baker Aunt, you could send an email to Kraft and ask about their 2% cheese. I'm sure they would respond to you.
Today I baked a skillet maple apple upside-down cake for my Book Club meeting. It turned out really nicely. Next time I would put some cinnamon, nutmeg, clove, etc in the cake batter to add a bit more flavor to the cake, which did have great texture. It's a pretty rich cake, with cup of maple syrup on the bottom (top?) of the apples, and 1 and 1/3 cup of maple sugar in the dough. It flipped out of the cast iron skillet beautifully, showing the nice concentric rows of apple slices on top. I was afraid that would be diffuclt to do, since the cast iron is so heavy, but it was fine. I did use a sturdy plastic plate, not a piece of nice china to flip it onto!
I made spaghetti squash with pizza toppings, and a green salad. Plenty of leftovers for the next few days.
Yes, I am ecstatic about that dough! My husband said it's the best pie I've ever made, flavor, texture, etc. I don't know if he is saying that so that I will make another one, or if it had been so long since I've made a pie that he doesn't remember! It doesn't matter - I'm going out of town for the next five days but will try another pie as soon as I return!
I just took an apple pie out of the oven, and I'm thrilled! It was the easiest pie crust ever - to make, to roll out, to move from the counter to pie plate without falling into pieces! It didn't crack, the edges were kind of round and smooth, not jagged. I could see the big chunks of butter in the dough. I used the KAF Classic double crust recipe (the one that uses both Crisco and butter), which I have tried many times before, but this time it just all came together perfectly! I mixed the dough in the food processor yesterday, wrapped it in plastic wrap, and kept overnight in the refrigerator. I'll find out how flaky and tender it is when DH cuts into it tonight. Frankly, I really don't care if it isn't flaky and tender -- it looks great! And, of course, it smells like an apple pie!
I made a dozen Moomie's burger buns, intended to stash in the freezer for future use. However, my husband returned home five minutes after I took them out of the oven, and now there are only 10!
Tonight we had boneless pork chops sauteed with sliced onions, apples, and boiled cider. I also made a cole slaw with the last garden cabbage, and roasted a gigantic butternut squash from the garden.
I made two loaves of Beth Hensperger's Buttermilk Oatmeal Honey Bread, which is my husband's favorite sandwich bread. I subbed one cup of whole wheat flour for one of the AP, and added two tablespoons of high-maize fiber.
It's good to be back in the kitchen! Tonight I simmered chicken breasts with garden tomatoes, big chunks of onion, green peppers, and celery, and an assortment of herbs and spices, and served it over rice and with a green salad. There's plenty left to make a stew that will last several more meals.
I did not know what temp the bread should reach! I just used a wooden skewer. It came out pretty much clean, not completely, but since it is a very moist bread, I expected it might have a few crumbs. But, next time I'll go for 200 on my thermometer. Thanks, Skeptic.
Thanks for the Steamed Persimmon Pudding recipe, Sara. I'll have to try that. I've done a little more research, and have decided I most likely need to bake the brown bread for a longer time. And maybe make sure the water level in the slow cooker is higher on the jars, more than just halfway up the sides.
I have apple spice muffins in the oven, and will make molasses cookies next. That will be it for baking/cooking for the next week or so.
Last night we had leftover pizza. Tonight we're having meatloaf, roasted butternut squash and potato, so my husband can have meatloaf sandwiches for meals while I am away for the next week. I'm also making a German venison stew for a big "local foods" event.
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