[cwcdesign]

So tonight I made bbq chicken salad and had it with spinach and avocado. I was too tired after work to make pizza - it's been a long week so far and next week will be busier.

[cwcdesign]

BakerAunt - that's good to know about the Vegalene - I used it for a while and always liked it, but I didn't replace it when I ran out - maybe on my next order

[cwcdesign]

I roasted some onion, mushrooms and green peppers and separately baked a chicken breast that I had pounded thin. Then I added some bbq sauce to the chicken. It was a nice dinner. My plan is to use some of the veges on a pizza and make chicken salad from the leftover chicken breast.

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I made fried rice with some leftover brown rice I had - a simple filling dinner after we started Christmas set up at work today - we got our tree up and our main display done as well

[cwcdesign]

The parchment strips are a good idea Mike - the pan is glazed, so I would think there wouldn't be a sticking problem.
Many years ago, I got the silicone pan bug - they were OK, but after a couple of uses, they were difficult to clean, so I got rid of them. I'm sure the materials are better now, but I'll stick with my USA pans.

[cwcdesign]

I made chicken piccata meatballs with mashed sweet potato and roasted broccoli. I have several more meals this week.

[cwcdesign]

Today I made a loaf of the Chewy Rye Semolina bread from KAF. I followed the recipe and made the dough in my bread machine and then baked in the Emile Henry long baker.
I'm including photos because it rose nicely, but I used my paring knife to slash and did not get all the way through or deep enough. And then, it stuck to the pan again. I don't know what to do about that - I greased it with avocado oil and then greased again just to make sure it was well greased. The last photo is of where it stuck along the edge - the bottom was fine - just the middle - I'd like to not have it happen again (this is the second time).

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[cwcdesign]

Thank you BA and Len - I seemed to have turned the corner this morning ~ I may even make bread tomorrow.
Len, your pizza sounds delicious

[cwcdesign]

I LOVE my infrared thermometer for when we've got the steels on the stovetop or grill. Obviously a regular griddle will work as well - I just happen to have the steels.

And, thank you BA - I feel a little better this morning

[cwcdesign]

Tonight was my second night of having tuna with romaine lettuce and a piece of focaccia from the freezer (it came from the bake shop at work).

I went to Vero Beach over the weekend to see my brother and SIL. With the time change and the long drive I started feeling the effects of a cold on Tuesday. Fortunately I'd taken my ginger chicken vegetable soup out of the freezer for dinner that night and a little for last night. With the help of Mucinex, I think I'm keeping it in my head

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Chocomouse - I have one I really like and it's easy. https://bakingsteel.com/blogs/recipes/legendary-english-muffin-recipe

This comes from The Baking Steel - I have both a steel (that Mrs. Cindy gave me) and one of their griddles - I think the cooking technique is as important as the recipe). They have videos on cooking them - I haven't made them in a couple of years even though I keep meaning to - I've also thought about adding whole wheat or white whole wheat to the dough

[cwcdesign]

I made the Skillet Chicken, Orzo and Spinach recipe that I found in the Washington post last year when I still subscribed. I added extra goat cheese and this was my best effort yet.

[cwcdesign]

Pizza looks yummy, Mike

[cwcdesign]

Tonight consisted of making dinner from what was on hand, starting with some frozen ravioli. My next decision was to make my no cook Alfredo Sauce (half a batch), and then I added the other half of the Stouffer's spinach soufflé that I had for dinner last night. It was delicious and I have dinner for tomorrow night too.

[cwcdesign]

On Monday, I roasted vegetables - peppers, zucchini, onion, carrots and the baby potatoes along with a large chicken breast that I had pounded very thin. I just used olive, salt & pepper.
Tuesday I made chicken salad with the chicken I didn't use for my dinner (most of it) with celery, toasted pecans, dried cranberries, whole milk yogurt & mayo, which I also enjoyed tonight and will have more for tomorrow

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