cwcdesign

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Viewing 15 posts - 556 through 570 (of 1,352 total)
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  • in reply to: What are you Cooking the Week of April 18, 2021? #29676
    cwcdesign
    Participant

      I like your style Kimbob!

      We had leftover pasta and other odds and ends from the fridge to clear them all out.

      in reply to: What are you Cooking the Week of April 18, 2021? #29650
      cwcdesign
      Participant

        Isn't that what potatoes are for - to cover with butter and sour cream?

        I found a recipe for a one pot penne dish I really wanted to make, but didn't have all the right ingredients - I used WW elbows instead of regular penne and some Kerrygold Dubliner from the freezer instead of parmesan - it was still really good, but Will and I both agree that we'd like to try it with the "right" ingredients.

        in reply to: New to this board #29636
        cwcdesign
        Participant

          I remember you as well, janiebakes. Welcome!

          in reply to: Pita Bread #29635
          cwcdesign
          Participant

            This recipe is from The Baking Steel. I used it the last time I made pitas and will definitely use it again. I will probably sub in some white whole wheat or sprouted wheat flour. Of course I used my Baking Steel for baking, but you could probably do it on a sheet pan at high heat.
            https://bakingsteel.com/blogs/news/picture-perfect-pita-bread?_pos=1&_sid=f960bdc01&_ss=r

            I used a little bit of my tax refund to splurge on their mini griddle. Now I should be able to make my English muffins, among other things, on my stove top without oil spilling on the stove.

            in reply to: What are you Cooking the Week of April 18, 2021? #29545
            cwcdesign
            Participant

              The cauliflowers were huge at Sam's the other day so I'm going to try a recipe for Crispy Blackened Cauliflower with Burrata and Herbs - I'll be using fresh mozzarella instead since the burrata was a bit pricey at Harris Teeter this morning. The herbs are made into a gremolata type sauce. I'm going to add chickpeas for protein.

              BTW, in case you all didn't now, they latest series of Top Chef is on. They're in Portland, OR and through the first 3 episodes, I've been impressed with the chefs and the changes in format. I watch it on delay on Hulu Live.

              in reply to: What are you Cooking the Week of April 11, 2021? #29528
              cwcdesign
              Participant

                We’ve started experimenting with tofu and tempeh, because we’re getting tired of chicken. We don’t eat much red meat and don’t like pork. Living on the coast you’d think it would be easy to get good fish, but here it’s mostly shrimp which I can’t eat anymore. The best fish market is 20 minutes away so we have to plan unless I bring home salmon from work.

                So far Will’s experiments have been successful- he’s grilled the tofu and made tempeh sloppy joe’s. We will keep them in the rotation.

                Navlys, I’m sorry about your woes

                in reply to: 2021 Garden plans #29525
                cwcdesign
                Participant

                  Chocomouse in July and August, when your garden is full, ours will be fried, Harvest should be great in June and early July. Will took a picture of a baby crook neck tonight.

                  My biggest problem is that My mind still thinks of northern garden time - that’s why we planted too late last year. But we certainly have summer 60’s weather right now so we’ll take it when we can. I really miss the daffodils!

                  in reply to: 2021 Garden plans #29523
                  cwcdesign
                  Participant

                    Our garden is chugging along - squashes, tomatoes and peas(peas were planted a little late) all have flowers. We’ve been picking radishes already - rainbow, they’re fun. Arugula is going crazy and we have some Swiss chard, kale, lettuces and spinach going. Carrots are slow. Eggplants and beans are healthy. Will has taken the lead on the garden this year and it’s doing much better than last year. I think the raised beds help.

                    in reply to: What are you Baking the Week of April 11, 2021? #29515
                    cwcdesign
                    Participant

                      Yes, Mike - 8 oz butter to 16 oz cream cheese. She says Philly cream cheese is the only one to use. I happen to agree.

                      Here’s the link to her video

                      • This reply was modified 4 years ago by cwcdesign.
                      in reply to: What are you Baking the Week of April 11, 2021? #29504
                      cwcdesign
                      Participant

                        This one I just made doesn’t have pineapple in it. The KABC kitchen sink recipe does. The first carrot cake I made and the recipe I used for years was from my best friend’s mom, but it had way too much sugar in it.

                        Glad I could help chocomouse 😁

                        in reply to: What are you Cooking the Week of April 11, 2021? #29494
                        cwcdesign
                        Participant

                          For Will's birthday, I made a family favorite that we call Chicken Juniper, named after my Mom's horse and my Dad's boats. It is also known as Elegant Chicken in the Forum Feasts community cookbook. Dried beef, chicken (I use tenders now) wrapped in bacon, with a sour cream and mushroom sauce, sprinkled with paprika - a really 60's/70's casserole. It is baked low and slow. I served it with green beans and brown rice - we have a could of days of leftovers.

                          Turns out it's my brother's birthday dinner as well!

                          in reply to: What are you Baking the Week of April 11, 2021? #29493
                          cwcdesign
                          Participant

                            Will's birthday was Sunday. On Saturday, I made the brown butter cream cheese frosting from Dessert Person to frost the carrot cake I had frozen the Sunday before. The frosting is delicious - you just need time to make the brown butter and then bring it back to the right consisitency. Claire had said to frost the layers while frozen - I was concerned because they wouldn't sit flat and I thought I had put too much frosting on the edges between the layers to fill the gaps. She also suggested that you frost the frozen cake and let it sit in the fridge for 24 hours before serving.

                            I shouldn't have worried. This was by far the best carrot cake I have made (sorry KABC) not too sweet - carrots soaked in buttermilk, toasted pecans and no other additions. Spices were grated fresh ginger, cinnamon, dried ginger and a tiny bit of clove. The cake rehydrated and with the frosting was just right.

                            in reply to: What are you Cooking the Week of April 4, 2021? #29390
                            cwcdesign
                            Participant

                              I made butter garlic ramen with shredded carrots and a fried egg. Will didn’t have an egg since he’d had 2 for breakfast. I really like the Lotus brand brown rice and millet ramen. I also like their pad Thai noodles.

                              in reply to: Happy Easter #29378
                              cwcdesign
                              Participant

                                We had artichokes with ranch dressing for dinner - they were big.

                                in reply to: What are you Baking the Week of April 4, 2021? #29377
                                cwcdesign
                                Participant

                                  I made the 3 layers for Will’s birthday cake (next Sunday) and wrapped and froze them. It’s Claire Saffitz’s carrot cake and the batter is delicious. I will frost it on Saturday while the layers are still frozen with her brown butter cream cheese frosted bong.

                                Viewing 15 posts - 556 through 570 (of 1,352 total)