chocomouse

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Viewing 15 posts - 406 through 420 (of 2,629 total)
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  • in reply to: What are you Cooking the Week of October 8, 2023? #40623
    chocomouse
    Participant

      I just put a big pan of lasagna in the oven - we'll have leftovers in the freezer for a few weeks.

      in reply to: What are you Cooking the Week of October 8, 2023? #40617
      chocomouse
      Participant

        I made cauliflower soup from a cauliflower in the garden, and we picked up arepas at a pumpkin festival.

        in reply to: What are you Cooking the Week of October 1, 2023? #40585
        chocomouse
        Participant

          We had cheesesteaks for dinner.

          in reply to: What are you Baking the Week of October 1, 2023? #40577
          chocomouse
          Participant

            This morning I made an apple pie for my husband, and apple-cinnamon muffins for myself. Soon, I will start pizza dough for our dinner pizza tonight.

            in reply to: What are you Cooking the Week of October 1, 2023? #40565
            chocomouse
            Participant

              I made a sheetpan shrimp and veggie dish, using a garlic and rosemary seasoning packet I bought at Stonewall Kitchen. I finally figured out how to do this in my Breville countertop oven! I cut up the veggies and drizzled them with olive oil and sprinkled half the seasoning packet over them before tossing. I cooked it at 400* under the "Roast" option, with convection. I roasted the veggies for 10 minutes, and then added the shrimp for another 5 minutes. So delicious! I used the last of my garden zucchini and a sweet pepper, plus a yellow squash, brussels sprouts, baby carrots, and onion.

              in reply to: What are you Cooking the Week of October 1, 2023? #40561
              chocomouse
              Participant

                Joan, I'm debating dinner tomorrow night - salmon or a sheet pan shrimp concoction. With high temps predicted, it will most likely be salmon on the grill. Tonight we had burgers.

                in reply to: What are you Baking the Week of October 1, 2023? #40560
                chocomouse
                Participant

                  I mad two loaves of rye bread today.

                  in reply to: What are you Baking the Week of September 24, 2023? #40554
                  chocomouse
                  Participant

                    BakerAunt -- I replace some or most of the AP or Rye or Pumpernickel flour with First Clear. I rarely follow a rye recipe exactly - I just grab whatever comes to mind off my pantry shelf. I also don't measure exactly, and usually need to adjust either the liquid or the flour as it is mixing in my bread machine. I never use just a tablespoon or so, it's usually about a cup. I was surprised to see that you would be using only 2 tablespoons! I have a loaf in the abm right now, based loosely on the KAF Caraway Rye recipe. I almost always use pickle juice (not today, it's all in the recently canned jars of pickles!) and onion, caraway seeds, dill seeds, mustard seeds.

                    chocomouse
                    Participant

                      Wow! That project should keep you occupied through the winter!

                      in reply to: What are you Baking the Week of September 24, 2023? #40523
                      chocomouse
                      Participant

                        I often use First Clear (also purchased at KAF) in my rye breads. I replace some or all of the rye with it. I do like the results. But then, I rarely dislike any rye, unless it is gummy.

                        in reply to: What are you Cooking the Week of September 24, 2023? #40459
                        chocomouse
                        Participant

                          Our dinner was sliced spicy sausages with chunks of peppers and onions in a fresh tomato sauce with leftover wild rice stirred in. I also made popovers from a KAF mix that I was given last Christmas that needed to be used up.

                          in reply to: What are you Cooking the Week of September 24, 2023? #40454
                          chocomouse
                          Participant

                            We had ribs, bean salad, and cauliflower salad for dinner.

                            I made hot red pepper relish, my copycat version of Stonewall Kitchen's Farmhouse Red. It came out a bit too hot, since I don't know of any way to tell how hot a jalapeno pepper is, other than to taste-test the final product. I added 2 more sweet red peppers, and my husband says it's now OK, so tomorrow I will process the relish for storage.

                            in reply to: What are you Cooking the Week of September 17, 2023? #40425
                            chocomouse
                            Participant

                              Today I made a small batch of tomato sauce from what is likely the last of this season's tomatoes. We might be able to pick a couple more for BLTs. I'll be making a pasta dish soon.

                              in reply to: What are you Cooking the Week of September 17, 2023? #40417
                              chocomouse
                              Participant

                                The recipe I used for relish called for the brine and vegetables to be simmered together for 10 minutes. After processing (water bath, minimum 1/2 inch over top of the jars, for 10 minutes) the liquid and veggies did not separate. Years ago, when I made pickles (sliced or quartered cucumbers), sometimes the vegetables were at the top with the liquid on the bottom. They tasted fine, we ate them, we're all still alive today - so I guess they were OK to eat.

                                I've finished cleaning and freezing the 16 pounds of blueberries I picked last Saturday in Maine. Lots of pies and muffins and pancakes next winter!

                                in reply to: What are you Cooking the Week of September 17, 2023? #40409
                                chocomouse
                                Participant

                                  Mike, does your relish taste like dill pickles, or like a sweet relish with lots of dill flavor? If it's sweet with dill flavor, I'd love the recipe.

                                Viewing 15 posts - 406 through 420 (of 2,629 total)