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Baker Aunt, I'm glad people liked the lemon pound cake. I had used Meyer lemons so the flavor wasn't as pronounced as I would have liked. I prefer a tart lemon flavor as well, but the lemon glaze could add just enough sweetness plus a little more lemon.
Sounds yummy navlys.
For Thursday's garden club picnic, I made Ina's roasted vegetable and orzo salad. For dinner last night, I made a kale/romaine Caesar salad with blackened chicken from the market.
Hopefully this week we'll test drive my new grill!BakerAunt I can't remember if I posted about the KAF orange pound cake
http://www.kingarthurflour.com/recipes/orange-pound-cake-with-bourbon-glaze-recipe
It uses 3/4 cup of orange juice. I made an orange glaze instead of a bourbon glaze. Then I made it with lemon juice - I really like it as a recipe - you could make a lemon glaze too. It might be a good way to use up your lemon juice.I had planned to write Cindy and MaryAnn about the recipe since they were/are such big lemon fans ?
On Sunday or Monday I made the chicken sausage and sweet potato sheet pan dinner and then on Thursday our favorite sheet pan Fajitas a day early for Cinco de Mayo. Last night I tried the slow cooker chicken lo mein in my new slow cooker. We've decided we really don't like it and don't want to bother to fix it. I do need to figure out adjusting the cooking times since it cooks hotter. One article suggested cooking water for a period of time and then measuring the temp to see how much hotter it is than the temp it's supposed to be after that time (I think it's 6 hours on low to reach 185)
Lucky you Bronx! When did you send in your request? Just to gauge when the rest of us might expect ours.
So it was actually on delish.com. For some reason I thought that was Food & Wine's blog, but delish is Hearst and F&W is Time. They all seem to run together now.
Anyway, here is the link. I just put all the peppers on a ½ sheet pan instead of 2 small pans. And I didn't stack the peppers. Only thing I would definitely do next time is make my wedges bigger - maybe cut the peppers in sixths.
http://www.delish.com/cooking/recipes/a52650/bell-pepper-nachos-recipe/
I'm now looking for low carb recipes all the time and I saw a recipe on food and wine for low carb bell pepper nachos. I love nachos so I had to try them, but I figured they weren't going to be great. I was wrong. They may not have been nachos, but they were delicious and had lots of flavor. They were even good cold.
I also made my white bean rosemary dip to take to a dinner party
Since we were working all Easter weekend, I made deviled eggs and baked ham and cheese sliders for dinner Easter night. We've decided that the King's Hawaiian rolls are too sweet for us (they were on sale). On Tuesday, I made the honey garlic chicken in my new slow cooker. It cooks hotter than my old one, but I don't mind - I was always adding time to the old one. I used low sugar ketchup which I liked better. I need to try it again with less sauce
Welcome back Wonky! I hope your family is doing well
Last night I made the Thai Peanut Noodle salad again. With less pepper and prechopped noodles it was much better. I slightly screwed up the dressing because I used my leftover dressing from last week to marinate the chicken, so the dressing was thinner. Still good though
Nutella biscotti or lemon? I might make some tomorrow to take to work (we still have a lot of cake!
I made Chicken Juniper for Will's birthday yesterday. It's a family favorite and it's a casserole from the 1960s - you know - with mushroom soup and sour cream. Chicken breasts are wrapped in bacon and put on a bed of dried beef. Then it's cooked low and slow. It has another name but one of my dad's crew named it after our racing sailboat because they always had it on overnight races.
BakerAunt, I thought you were on swirth's email list and I copied you on the email Ria quoted. Can you please send your correct email to cwcdesign at me dot com?
Swirth had sent an additional email with an address for youI made KAF's chocolate mousse cake with raspberries (only I used strawberries) for Will's birthday tomorrow. It's a good thing I had the day off! It has three distinct parts - cake, filling and frosting.
I finally had a chance to read the article. It's a good one. I mainly use kosher salt but in the proportions the recipe calls for, i.e., if a recipe says 1 teaspoon salt, I use 1 teaspoon kosher salt. I think you're "supposed" to use 1½-2 times the amount of kosher salt to regular salt. I use it because I like it. I've also tried to work hard and not putting too much salt in when I cook and, like Mike, add more at the table. That's because I like more salt than most others.
I also thought it was interesting that different harvests of cinnamon would be different shades - that's good to know. And, I think that my mom used to gave MSG on the spice shelf.
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