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Joan, sloppy joes over mashed potatoes sound good!
I did bake brownies two weeks ago which were requested by one of my cooks at work. I still have some of Will's sourdough in the freezer, but I have to start thinking about baking some bread in the next week or so. I also need to feed the starter and try to use some in some of the bread I will bake for me.
I do need to purchase that long baker with my gift card. Even though it's a gift card, I'm still having trouble getting my head around spending that much money.
I've been lurking for a while but not posting. My cooking kind of cycles now that it's just me. On Sunday, I made a sheet pan dinner with Tuscan flavored chicken sausage, a large russet potato, 2 small broccoli crowns and ½ an onion. It lasted me for 3 nights. Tonight I'm grilling chicken tenders that I'm marinating in oil and Penzey's Mitchell Street from a sample package - I think I'm going to like it. And, I'll roast cauliflower in Fox Point seasoning.
My favorite cinnamon is KAFâs Vietnamese cinnamon. Iâve tried others, but I like the depth of flavor.
We were doing a wine tasting at work this afternoon - everyone liked different ones - everyoneâs palate is different so we all have different preferences.
KAF does have black cocoa powder - Mrs Cindy sent me my first package of it - she always put some in the bottom of her measuring cups before adding whatever cocoa powder she was using. My favorite is still their double dark cocoa blend.
Because weâve had long days at work and I had a 6:00pm meeting on Tuesday (my day off), I made tuna and white bean salad. I will finish this off tonight with a wedge salad from work - the lid popped so we couldnât sell it - it was made fresh this morning.
On Easter, I made deviled eggs to take to lunch with my manager and her mom. I FINALLY found the answer to cooking and shelling hard boiled eggs - Kenji Alt-Lopezâs article on Serious Eats https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs - I boiled them, but have now bought an insert so I can steam the eggs the next time. I watched them carefully because of my wonky stove and followed directions exactly. Cooked for 11 minutes, shocked in ice water for 15 and refrigerated overnight. I peeled 12 eggs in less than 10 minutes and the only egg that wasnât perfect was the one that cracked in the pan. The whites were tender as well - Iâm sold.
Because weâve had long days at work and I had a 6:00pm meeting on Tuesday (my day off), I made tuna and white bean salad. I will finish this off tonight with a wedge salad from work - the lid popped so we couldnât sell it - it was made fresh this morning.
On Easter, I made deviled eggs to take to lunch with my manager and her mom. I FINALLY found the answer to cooking and shelling hard boiled eggs - Kenji Alt-Lopezâs article on Serious Eats https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs - I boiled them, but have now bought an insert so I can steam the eggs the next time. I watched them carefully because of my wonky stove and followed directions exactly. Cooked for 11 minutes, shocked in ice water for 15 and refrigerated overnight. I peeled 12 eggs in less than 10 minutes and the only egg that wasnât perfect was the one that cracked in the pan. The whites were tender as well - Iâm sold.
BA, your dinner sounds wonderful. Tonight I grilled chicken tenders that I marinated in my teriyaki-ish marinade - very tender. I had it with arugula, cherry tomatoes and some toasted sourdough curtesy of Will. Itâs his birthday today and he received most of his birthday presents. He started a garden at his friends house last week and the arugula popped up this morning - a nice present.
Last night I made a lemon asparagus pasta. I threw in a can of tuna. This will be good for a few more nights. Tonight Iâm going to throw in some cherry tomatoes.
Tonight I made sheet pan fajitas with chicken sausage and farro and I have dinner for the next couple of nights.
I would but I just sent him USA pans from Amazon, some of his favorites from King Arthur and a Baking Steel â I honestly didnât see anything at Breadtopia he would want either except maybe mason cash bowls - the long baker is not something I would buy for myself, but maybe . . . Im pretty disappointed in their offerings
Joan, I posted the recipe. Chicken Juniper aka Elegant Chicken.
Aaron. We love using the Baking Steel - I just sent one to Will for his birthday as he moved to Dallas on Saturday. I like the pizza dough recipe from Baking Steel, but Will has been making a sourdough dough which is really good. He seems to have nailed his process and the dough is in the thinner side which I like. The last time, he tried baking for one minute and then putting the toppings on - it really worked- he doesnât overload the toppings. Also, with the baking steel you bake on the top rack for a very short period of time.
I made 15 minute butter garlic ramen with spinach and a fried egg. Can you tell I need to go shopping tomorrow?
Thanks Joan! If you want the recipe, let me know and I'll fix it up and post it here - very short.
I have been out of pocket for a while. I had my physical on the 21st and on Tuesday I had an allergic reaction to the pneumonia vaccine I had at my appointment. Ended up in the ER and got pumped full of prednisone and Benadryl. It took a few days to get back to normal, but I had the weekend off to celebrate my weekend. Nathaniel my elder, got engaged for my birthday! Will is moving to Dallas tomorrow- Iâll take him to the airport after work.
So I made him his favorite on Wednesday (his birthday is also coming up) which we call Chicken Juniper but is a 60s recipe known as Elegant Chicken - chicken breasts wrapped in bacon on bed of dried beef with a sauce of mushroom soup and sour cream, sprinkled with paprika and cooked low and slow. I have been frustrated making this recipe because the sauce has not come out right due to the changes in can sizes. So I decided to try something a little different this time, based on the original recipe which calls for 4 ounces dried beef, chicken breasts (I use 2 pounds chicken tenders to mimic the smaller size of chicken breasts in the past), bacon, one can mushroom soup and 8 ounces sour cream.
When I went to the market, I first looked at the weight on a jar of dried beef - turns out itâs 2.25 ounces, so I bought 2 jars - Iâd only been using one), I also bought 2 cans of mushroom soup - I decided to use 12 ounces as the amount of an older can - when I weighed the soup from one can, I only got a little over 9 ounces, not even the 10.75 they claim. And, I left the amount of sour cream alone.
I ended up making extra sauce because I had a lot of soup left over, but kept the proportions I decided on - 12 ounces soup to 8 ounces sour cream. When I added, it was 6 ounces mushroom soup to 4 ounces sour cream. This is as close to the original as I have made in years. The sauce was as thick as I remember. Doubling the dried beef was also the right thing to do. Iâm going to rewrite the recipe using weight so we can get it right every time.
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