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I made a basic whole wheat bread with oatmeal and maple syrup today. It makes a lot of dough, so rather than fuss with decreasing it, I made it into two 9 x 4 loaves (huge, great oven spring) and a 4 x 7 (guessing here, a Fat Didio pan), which I made into a cinnamon swirl.
Today I tried a new casserole recipe "Chicken and Rice Casserole" by The Cozy Cook. It has an interesting flavor, and is delicious. The rice was overcooked and a little gummy, so next time I will try the rice I use for risotto. There is plenty leftover for the rest of the week!
This morning, I baked two King Cakes, one for us to taste-test, and the other for a gathering on Saturday. I used the dough recipe from Emeril's website, and the filling recipe from Bob's Red Mill. This is not my usual annual cake! Although I let them rise and bake the suggested times, and they appeared to have risen fine, and seemed done, although it's not an easy product to test the doneness, something is not right. The inner, base sections are not done. The texture is different, soggy. It might be the cream cheese filling soaked into the dough too much, also. But the flavor is excellent and I will use the same recipes when I make it again - next year! - paying attention to my notes.
This evening, I made a pizza. It rose beautifully, was cooked perfectly, and the flavor is excellent.
I didn't have to do much cooking again today! We had lasagna from the freezer; I had made it about a month ago. And we had a green salad mostly from the sunroom, with the addition of onions, sweet red peppers, carrots, and tomatoes.
Happy Birthday Joan! Glad you had a great day -- you can make a cake when you run out of other baked goodies!
Last night we had soups for supper. I had mushroom, out of the freezer, and I made fresh clam chowder for my husband. With it, we had cheesey gougeres, from the freezer.
I made bagels, and use AP flour instead of Bread Flour. They are a little too soft, not chewy enough, so I will go back to using Bread Flour.
February 27, 2022 at 6:24 pm in reply to: What are you Cooking the Week of February 27, 2022? #33277I roasted a pork loin with potatoes, carrots, onions, and apples. There is plenty for another meal or two.
February 26, 2022 at 6:22 pm in reply to: What are you Cooking the Week of February 20, 2022? #33258Dinner was chicken thighs, buttercup squash, and roasted root vegetables. We ate some of the raspberry ice cream - excellent flavor. The frozen whole berries crumble when you bite into them, so they are not too hard, but not mushy like when you start with fresh or thawed berries.
Len, you should try a coconut ice cream, I think it's a Ben and Jerry's recipe I use for that, I'm sure you can find it with a little help from Google. It uses canned cream of coconut. I use rum in that - super good!
February 26, 2022 at 9:19 am in reply to: What are you Cooking the Week of February 20, 2022? #33254This morning I made raspberry ice cream! I know -- we have about 8 inches of fresh snow here, and it was -1* when I got up. But dear husband drew that from his "Treat Jar" slips. I used raspberries we grew and froze individually on trays, and raspberry cordial made from our berries also. I always add a tablespoon or two of some kind of liquor/alcohol to prevent the ice cream from freezing so hard you can't scoop it. I made the custard yesterday, so it was ready to freeze in the ice cream maker this morning, and now is firming up in the main freezer. I'm going to make cookies to go with it.
February 23, 2022 at 6:51 pm in reply to: What are you Cooking the Week of February 20, 2022? #33224We had burgers and fries. Grass-fed, local beef was excellent, and we plan to order more of it. Guess they're not going to get much grass starting tomorrow night -- our forecast is for 8-12 inches of snow into Friday.
February 22, 2022 at 5:26 pm in reply to: What are you Cooking the Week of February 20, 2022? #33220Today I made egg muffins for the first time. I sauteed onions, red pepper, celery, carrots in olive oil, and browned some hot sausage. I got shredded sharp cheddar from the fridge. I whipped up a dozen eggs. Then I layered the ingredients into well-sprayed muffins tins: about 1 teaspoon of sauteed veggies, a teaspoon of sausage, a generous teaspoon of cheese. I poured the eggs over the top, filling the tins almost to the very top (the recipe said no more than 3/4 full; I was afraid they might overflow and make a mess in the oven, but they just puffed up nicely). This made 12 egg muffins. I baked them at 350 for 18 minutes. Delicious! Next time, I will check them at 16 minutes; I prefer my eggs a little on the wet side. My husband will grab and go with a couple of these on his way to the sugar orchard in the coming weeks.
February 20, 2022 at 2:42 pm in reply to: What are you Cooking the Week of February 13, 2022? #33206My asparagus will be up mid-May, and I can't wait!! It means gardening season is starting. And, it's the only human food my cat will eat. He sits in front of the microwave watching it cook - and waiting.
February 17, 2022 at 6:10 pm in reply to: What are you Cooking the Week of February 13, 2022? #33181We had split pea soup from the freezer, and tuna sandwiches on Harvest Grains bread.
February 17, 2022 at 4:29 am in reply to: What are you Cooking the Week of February 13, 2022? #33167Wednesday dinner was boneless pork chops, smashed potatoes, and buttercup squash.
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