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"But if they can grow a ribeye steak, someday they may be able to grow a replacement kidney, liver or heart."
That is an excellent point and one that I had never thought of.
There are only two things I cook that my mother in law likes, the apple pie and apparently I can roast a turkey. She is a tough cookie when it comes to menu (never eats leftovers!) but she also does not like to cook either. I have that pie recipe down pat and not having to roll the crust to fit a pan makes it so easy to please her. Cherry and blueberry pie are liked too but apple is the favorite. Those raspberry cream cheese rolls sound so good. May have to try her out on those. My dad battles cancer for 8 years and was diabetic as well. The food at the hospital was so unhealthy. The cafeteria closed between lunch and dinner leaving you at the mercy of the vending machines if there for outpatient. Often bought food with us but sometimes ended up there without warning. Does make you wonder. It looked like the doctors and nurses were not eating any better than most people.
Yesterday I made cauldo gallego, a soup from the northwest corner of Spain. It used a broth made from ham hocks, cannellini beans, green beans, potatoes, carrots and cabbage. Will serve it with some cheese bread we picked up at a small French style bakery in Ohio's wine country. It was shaped like a cinnamon roll but filled with cheese. The middle popped up like a tower and let the cheese really brown. Good thing we had our outing yesterday. Today it is snowing. Not the latest snow we have ever had but pushing it. Hot soup and cheese bread will hit the spot.
My MIL lives in senior housing nearby and is unhappy with the food. For Mother's day I made her an apple pie. I used butter instead of shortening in the crust and baked a free form galette. So much easier than using a pie pan. I baked the filling last night so it could cool before putting it in the crust. Learned that from jej on the old baking circle. Since the filling is already cooked, you can concentrate on a perfectly golden crust. Because it cooled overnight, it did not melt the butter in the pastry. Some large crystal sugar all over the top is pretty. DH will be taking it to her shortly.
BakerAunt, here is the link for the original recipe. You seem like someone who knows their way around substitutions so I will leave all that up to you. https://www.weightwatchers.com/ca/en/recipe/sweet-potato-lasagna-turkey-and-sage/5dc2156c888bee00e158749f
Spaghetti squash and I are not good friends. I find it very watery when baked. I love butternut squash but as I get older removing the peel is increasing painful to my hands. Sometimes I put it in the microwave for two minutes to soften the peel but mostly I bake it until soft.I know you can get it peeled and cubed in the grocery store but that never seems as fresh to me. I use it in all kinds of ways; soups, mash, cookies and pies. David Leite author of the New Portugues Table has a good recipe for pumpkin soup that uses butternut squash instead of pumpkin. He garnishes it with spiced pumpkin seeds. After buying pumpkin seeds a few times for the recipe it occurred to me that I could just save the squash seeds. Let me know if you would like the recipe.
CWdesign, your artichokes and chicken sausage sound wonderful. Yum
The rain has let up for the afternoon so we are grilling.
We had fish tacos last night as our bow to Cinco de Mayo. Today we had a kind of lasagne using butternut squash instead of pasta. We are not trying to eat low carb as much as more nutritious carb. The recipe called for a sauce of ground turkey,carrots, onion, garlic, spinach, tomato past, diced tomato, red wine, sage and ricotta to be layered with very thin sweet potato slices and topped and low fat mozzerella. I subbed mozzerella for the ricotta and butternut squash for the sweet potato.I like using carrots in a sauce to gentle the acid bite of the tomatoes. I baked the squash last night so I could peel it and slice thinly. Layered squash then sauce and about half a cup of fresh mozzerella cut into strips. More squash, sauce and cheese. Bake for about 30 minutes until cheese is golden. It was very good.
We eat our main meal midday. Dinner today is poached eggs nested over a tomato/blackbean mix spiced with mild green chilis, chili powder and cumin. One corn tortilla each and fruit salad round it all out.
Used rye flour years ago to make chocolate chip cookies when we were going hiking the next day and had run out of white flour. No one could tell it was rye. Most of us associate the flavor of the caraway seeds that are often in rye bread with "rye" flavor but they are very different. Those cookies you are planning on making sound delicious. Let us know how they turn out.
My MIL bought the airfryer then decided it was too much work to learn how to use it. I have heard a lot about them being good at low fat frying so I thought I would give it a try. I make chicken cordon blue in large batches and stock the freezer: mine and my son's for fast meals. Frying those chicken breasts in a frying pan makes a mess and uses more oil than I like. So I thought I would give it a try. I will look on Youtube for some recipes. The booklet that came with the machine is very limited but I an not shelling out for their cookbook. I think you are right about kitchen gadgets Baker Aunt. All to easy to fill the counters with things you use a few times a year. The oven in my range does convection so I think I will try that next. I really limit the fried foods I eat too Chocomouse. Lately I have been doing a lot of sheet pan dinners with the veggies and a protein roasting together. Easy, fast and minimal clean up. Roasted veggies are our favorite, not steamed. I think that fries and rings are being marketed for these fryers that contain more oil so they emerge crispy. My instructions have you spray olive oil on whatever you are cooking. The amount they recommend does not give the desired result. You need way more than they suggest. Mike, your knowledge of fries and rings is impressive. I have lived in Ohio 20 years and never noticed a Nathans! Turns out there is one fairly close to me.
Thanks for all the tips and ideas. I will try to find better recipes and give my convection oven a try with "airfrying" then decide if that machine stays or goes.I baked a batch of falafel. We can't eat deep fried food very often and these sounded like they would go well with a garden salad for dinner. Chickpeas, cumin, cardamom, salt, parsley, chickpea or oat flour and a bit of baking soda. Shape into patties, place on an oiled baking sheet and bake at 350 for 20-30 minutes turning at the halfway point. They tasted fine but were by no means crispy.
The bones from the BBQed steaks are simmering with kidney beans and spices for a chili beef soup. Suites the dark and rainy day we are having.
Baker Aunt, you are so right about those "vegan workarounds" Even the founder of "Impossible Meats" has expressed doubt about how good for you those meats might be. I don't have the exact quote but it was something like : these meats are a purely chemical process made in a lab. When the pandemic hit, we discovered a local farm where they breed the cattle, raise the feed and grass the cattle eat and sell just from their farmstore. I feel like that is the best way for us to go. The prices are not nearly as cheap as the grocery store so we buy less meat but enjoy it more.
A couple of days of good weather coming our way so we BBQ'ed. Did enough for several meals. Two porterhouse steaks and some pork chops. Also, pineapple, asparagus, peppers and corn.
The Roman dough crust recipe is also my favorite one from American Pie.
Yes Mike, it is one tablespoon of flour or each egg. I have often beaten egg yolks and sugar until it "ribbons" but adding the water is new to me. It really is necessary though because of the amount of sugar called for. I had no idea of the water content of egg whites but an surprised that you can add water to the egg whites and still get a stiff foam. I baked the cake again today. April is a busy month for birthdays in my family. This time I added the flour mixture to the egg yolk/sugar. Folded in half the whipped whites. Then added the second half of the flour to that mixture and finished up with the last of the egg whites. Much easier than mixing flour into egg whites, for me at least. I had too much batter for my 8x3 pan so baked the rest as a single layer. I took that out of the oven and cooled it a bit then sliced into biscotti sized pieces and baked it for another 15 minutes. It came out tender crisp and light. A crunchy biscotti. Back in the 1400's biscotti came up from Italy to Hungary. Biscotti turned into piskota. I am going to look around and see if there is a place to post this recipe.
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