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I made a loaf of whole grain banana bread using the roasted bananas from KABC. I had bananas that were halfway between ripe for eating and overripe. As I didn't have time to let them go to overripe, I decided to try the roasted ones. I really like the amped up banana flavor and the moistness they added. Tomorrow I will slice the rest and freeze it.
I had a simple spinach, tomato, baked chicken salad with shaved Parmesan. Then I had room for the tiramisu I brought home from work yesterday.
Since I'm off tomorrow, I made a nice dinner tonight and per usual, good for a few more nights. It's called Chicken Piccata Meatballs from Southern Living. I baked the meatballs instead of frying them. The sauce was light and had a nice flavor. The meatballs were very tender - I find sometimes chicken meatballs can be very dry. It was nice to make myself a new weeknight recipe that I enjoyed for a change. The last few were disappointing.
On Wednesday, I started craving fried chicken tenders, but was too lazy to go to any of the places that have really good ones. So I bought a bag of Perdue frozen breaded tenders and I've been cooking a couple each night in my toaster oven. I made a honey mustard sauce and have a box of mixed greens. It has been a simple, easy dinner especially after crazy busy days at work.
Tonight I made a sheet pan dinner with zucchini, red onion, yellow pepper, sweet potato and chicken sausage. I seasoned it with olive oil, S&P and Penzey's barbecue of the Americas which I think had been a sample - it worked cuz it had cinnamon and nutmeg into it.
Tonight I made tuna salad to have with mixed greens, tomatoes and vinaigrette along with a slice of harvest grains toast. Summer is here - it is hot!
Tonight I made a Caesar Kale Salad with some blackened salmon from work. I made croutons from the last two pieces of Will's sourdough in the freezer. I guess it's time to feed the starter 😁
I made skillet chicken fajitas from a recipe from the Washington Post. It's a keeper with a couple of minor tweaks.
Navlys, I agree with BakerAunt. I have some Penzey's spices I've had for quite a few years and I find that their spices last much better than the ones from the supermarket. The only time I toss them is if they have clumped together because of moisture. I buy the bags as well.
I made stuffed portobello mushrooms for dinner tonight and I have leftovers for a few days. They are stuffed with chopped mushrooms, shallots and spinach with melted cheese - very filling. I had quartered Campari tomatoes (on sales) with Penzey's lemon pepper for my "side."
On Tuesday, I tried the Harvest Grains Bread again, but I almost doubled the recipe. In other words, the original recipe calls for 2 ½ cups of AP and ¼ cup whole wheat. I used 2 ½ cups each bread flour and white whole wheat. I doubled the rest of the ingredients except the yeast which I kept at 2 tsp. I reduced the maple syrup, but I think I will go back to the full amount - it's not too sweet but is a nice compliment to all the grains. I used the full amount of water, but will probably cut it back a little as I had to add a tablespoon of flour while it was mixing in the bread machine. I used my 13" Pullman pan and it came out really well. As the electrician was coming to fix my bathroom heater/fan, I put it in the fridge for its pan rise - I figured it would slow it down in case they had to turn off the electricity and I couldn't use the oven. When I took it. Out of the fridge, it had risen perfectly. I think I've got my recipe where I want it.
I made a layered salad on Tuesday so that I would have it for the following few nights - it's perfect with the weather getting warm. Tonight I had it with toasted Harvest Grains Bread from the freezer.
Tonight I made a crustless quiche with the asparagus I had planned for Easter (I wasn't feeling up to par for a few days over the weekend) which I kept in water in the fridge this week. This morning before work, I roasted the asparagus with some red onion to save a step when I get home. I'm very pleased with the simple recipe I found. It was as good tonight with the asparagus as the first time I made it as directed with spinach and mushrooms.
I had saved a recipe to try for a chicken Caesar sandwich on ciabatta. It was very disappointing. The dressing was thin and didn't have much flavor - it actually 8 anchovies and 3 tablespoons of lemon so the lack of taste was surprising. The recipe called for thin sliced chicken so I bought a package of Perdue thin sliced chicken which I won't bother to buy again. I will use the rest of the cooked chicken to make a chicken salad tomorrow. I will also stick with the other dressings I have and baking rather than sautéing chicken. Lessons learned.
I made chicken salad from the rest of the chicken I had baked on Monday and finished off the roasted vegetable along with some spinach and tomatoes
Chocomouse - not a lot as things go - probably a dozen to start but if people realized we have really good maple syrup, maybe another dozen or two - we have people who come because we have honey from two local beekeepers - actually on our island - I'd say we sell a few dozen of each a year When the hives are in good shape -
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