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I made Tropical Treat Bread. It's a yeasted bread with lots of chopped dried fruit, and although it is not very sweet, does get some sweet flavors from the fruit. I used pineapple, mangoes, orange peels, apricots and coconut.
November 16, 2021 at 6:44 pm in reply to: What are You Cooking the Week of November 14, 2021? #32041Last night we had boneless chicken thighs, roasted brussels sprouts drizzled with oil and maple syrup, and mashed potatoes.
Tonight, we had leftover pizza stuffed spaghetti squash.
I made Wild Rice and Onion Bread, from Brother Juniper's Bread Book. I haven't made it for years, but recalled that it would make tasty rolls to have in the freezer for soup meals. It came out very sticky, wet, and I had to add about a cup of flour. I don't recall that this was a problem previously. I used fresh chopped onion, which added to the moisture in the bread (compared to dehydrated onion, which was an option). I also subbed whole wheat flour for 2 cups of AP. The rolls came out fine, and smell wonderful.
We had leftover soups and gougeres. Tomorrow I will freeze the leftover leftovers - probably 2 bowls of each kind.
I have gougeres in the oven now, to go with our soup for dinner. These have cheddar and parmesan, with a pinch of chipotle pepper. I usually also put in chopped chives or green onions, and I potted up a clump of chives from the herb garden a month ago just so I would have chives growing all winter---specially for gougeres and scones! But I forgot to use some.
This morning I made 2 large pots of soup: clam chowder for my husband, and mushroom for me. There will be plenty left after dinner to put into portion sizes and then into the freezer for busy or lazy days.
We had leftovers made last week, from the freezer, pasta with a meat sauce and cauliflower. And green salad.
BakerAunt, I hope your husband heals quickly!
Dinner was pork chops, smashed potatoes, and roasted squash. The pork chop recipe came from Kevin's Closet Cooking, and was delicious. It is called Dijon Apple Cider Grilled Pork Chops. It also includes maple syrup, and I used the last of my 2020 boiled cider. The sauce is thickened with cornstarch, and near the end, sliced apples are added and cooked slightly to soften. I cooked the chops in Lodge cast iron instead of grilling.
Thursday's dinner was egg salad on fresh whole wheat bread. I needed something quick and easy - I'm leaving at 6:30 a.m. for the last fiber festival of the year, in MA.
We had a roast beef tonight, with potatoes, onions, and carrots, cooked in a Le Creuset. I used a beef seasoning from Penzey's, but added garlic. It was good.
Mike, I made the caramel sauce -- sugar, butter, heavy cream. I think cutting back a bit on the cream might produce a thicker, more solid caramel. Perhaps I just need to boil it a bit longer. One change at a time!! I believe KABC has a recipe for hard caramels and I might check that out looking for tips and/or thoughts on cutting back the cream. I also might just call their hot line.
I made brownies with a layer of caramel in the middle. They are delicious, but I need to make a few changes and try again to get what I want. OH, well, more taste testing!
I made goulash with macaroni and tomato sauce, in which I hid chopped up cauliflower; with it we had a salad.
I made caramel sauce for a baking project tomorrow. And for dinner we had fish, fries, and broccoli.
cwcdesign, I think the key to flat, chewy, slightly crispy on the edge, cookies is the length of time they are baked. I bake mine for 12 minutes. I have a wonderful ginger molasses cookie that is perfect, and I also have made chewy lemon, maple, chocolate, etc cookies simply by using that baking time. You might have to adjust that time a bit, depending on your oven. And, of course, some recipes might need adjustments if they are very wet or very dry. I also usually refrigerate mine for a couple of hours, but never tried freezing either the dough or balls of dough.
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