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Yesterday I made the Crusty Loaves from KAF. I've made them several times previously and they are very good. However, I'd recently seen a baking site where the blogger added chopped green olives before rolling up the dough, and thought this would be tasty. I had some Gruyere-Cheddar from Trader Joe's in the freezer, a perfect match with olives. I cut the salt to less than a 1/2 teaspoon, due to the saltiness of the olives and cheddar. They rose much higher than my earlier batches, I would assume due to the lower amount of salt.
Today I made the Sour Cream Coffee Cake, a Goodness mix from KAF. If you're not familiar with those mixes, KAF donates to a foodbank for every mix sold, and the price of a mix is only 3.99, compared to their more typical 6.95 mixes. I love this particular mix, and there are days when I just don't want to stand at the counter measuring out ingredients. I don't care for the Lemon Bars or the Cheesecake - I can make those so much better from scratch. The cinnamon muffins are good. I also made two loaves of buttermilk oatmeal whole wheat bread.
We had roast turkey, dressing, baked potato, and squash. Now we'll be eating turkey sandwiches for a few days.
I made clam chowder for dinner. It is snowing quite heavy now, and we are predicted to get 12-18 inches by the time the storm ends tomorrow night. I had leftover hamburg-macaroni soup for lunch. It's soup weather!
I baked chewy molasses cookies.
I've never roasted a chicken! But I think it's time I tried. I guess it would be much like roasting a turkey, but I would serve different vegetables from those traditionally served with turkey. And, I would try cooking the veggies under and around the chicken. I have done that with chicken thighs or breasts in the tagine, with potatoes, carrots, onions, and brussel sprouts. I'll look for a chicken on my grocery shopping trip. You all are such enablers, it's wonderful!
I didn't use a recipe - just a standard basic bread formula of a cup of water, plus added a couple of tablespoons to get the right consistency, a couple tablespoons of olive oil, 2 cups of AP and 1 cup of WW flour, a little salt, a tablespoon of sugar. They were fine. I rarely make hot dog buns, and would usually use Moomie's bun recipe, but I was in a hurry.
Yesterday I made hot dog buns for dinner - brats with sauteed peppers and onions.
I made a large farfalle salad, with spinach, feta, red onion, black olives and Ranch dressing to take to BookClub tonight. A fun evening out with friends, wine, and good food before the Nor'easter moves in sometime after midnight.
A wonderful story, Wonky. Thanks for sharing. Treasure that time with your sister.
I posted about what I cooked for dinner on the baking forum. So here's what I baked today: breakfast cookies! with craisins, white chocolate chips, coconut, oatmeal, and maple syrup.
Tonight we had salmon on the grill after my husband swept the fresh snow off the deck, with d'Italini salad and asparagus from the freezer.
February 18, 2018 at 6:27 pm in reply to: What are You Cooking the Week of February 18, 2018? #11229We had marinara from the freezer with sausage, peppers, and onions, on ziti. There are leftovers enough for another meal or two for later in the week.
Yesterday I made two loaves of our usual oatmeal-whole wheat sandwich bread. I also made apricot scones and froze half for an upcoming trip. Then I made cornbread to go with leftover chili. Earlier in the week I made a white chocolate chip-chocolate cookie in a cast iron pan. It was OK, more like a brownie, and not the best brownie I've ever had - I won't make it again.
February 14, 2018 at 7:13 pm in reply to: What are You Cooking the Week of February 11, 2018? #11181Last night I cooked chicken thighs in a maple-mustard sauce, with baked potatoes and buttercup squash. Tonight I made a pork roast in the tagine, with potatoes, carrots, and onions. The flavors (cumin, coriander, cinnamon, ginger, paprika, tumeric) for the Moroccan style cooking are quite different from our usual, but very good.
Mike, a favorite of mine is a ground turkey burger with home-made salsa or tzatziki sauce. No salt. And I eat a lot of chicken salad, made with grapes, for sandwiches in the summer. And check out Penzey's salt-free mixes; they are a good salt substitute. I happen to not like beef very much. I could never give up those favorite salty burger toppings on a beef burger, but switching in the turkey makes it easy. It sounds like you're doing a great job giving up your salt and getting results.
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