[luvpyrpom]

So this past week I finally finished using up all the unfed sourdough I accumulated while reviving my starter. Two sourdough boules, 6 loaves of sourdough English muffin toasting bread - three of them were plain and the other three I added raisins. My freezers are packed!

[luvpyrpom]

Didn't do much adventure cooking this past week. I had taken out a chunk of the ham I had frozen from last month and used that to saute with various vegetable stir fries during the week. I guess this would fall into the cooking part but I've been experimenting with making my own version of instant oatmeal packets. I thought I would make half a recipe first to see how it tasted and totally forgot halfway putting it together. So half the oats and sugar but full strength of cinnamon and nutmeg. Wow, was the flavor strong! So added more oats and sugar to balance it out. Now I'll be set for breakfasts in the morning.

[luvpyrpom]

So a couple of years ago, I had dried out my sourdough starter and stored them in canning jars. I decided to try to revive some of the starter last week. I also wanted to try baked oatmeal w/cinnamon & raisins to use as potluck dishes in the future. With the unfed starter, I tried KAF sourdough blueberry loaf cake (was really dry and not very sweet at all), sourdough one pan chocolate cake (tasted ok, but not something I would rave about), KAF sourdough buttery biscuits (my oven wasn't hot enough so the margarine melted and "fried" the bottoms of the biscuits. Plus not very big rise in the biscuits either. I also made rustic sourdough boule yesterday and gifted to my brother and his family as I'm planning to bake a lot more this week.

[luvpyrpom]

Had some time off work so decided to make slow cooker turkey leg quarters, steel cut oatmeal, homemade soy yogurt this week. Been eating leftovers except for last night - had roasted salmon with dill.

[luvpyrpom]

Got tired of eating meat - so made steamed rockfish and mabo tofu for the week.

[luvpyrpom]

This week I decided to get back into baking bread again. And after the recent conversation of how many types of flour we have in our pantry, I thought I would try to downsize my supply. So made the KAF Harvest Grains bread and a combination of their basic and simplest muffin recipes. I made both plain and chocolate chips versions.. I'm hoping to convert the recipes to a basic mix I can just stash in the freezer and then add wet ingredients when I want to make some muffins. Like with the whole wheat pancake mix.

[luvpyrpom]

I think I will post better at the end of the week instead of during the week.

Anyway for this week, I had made sticky rice cakes with red bean paste, usually you can find these deep fried in the dim sum carts in Chinese restaurants. The one I'm making is a bit more healthier as you pan fry it in a small amount of oil instead of a big vat of oil. I also tried a Chinese steamed cake recipe that uses yeast but no wheat flour, but rice flour. That didn't come out at all. I always thought that yeast needed the wheat flour to make it rise and this was all rice flour.

[luvpyrpom]

Sorry to post so late - I think I do better when I post at the end of the week then during the week.

I've never made any kind of casserole dish with tater tots and this week I tried making a cheesy bacon tater tot dish. I think next time I will add the bacon with the cheese as the bacon stayed at the bottom of the dish instead being on top.

Also tried KAF Maple Corn muffins both as is and adding a little bit of bacon in them. Very good, I think next time I will try to make them into a pan like regular cornbread.

[luvpyrpom]

Italiancook, I'm sure you can freeze the syrups - it's like making freezer jam but without the pectin. I would try a small sample first and see how it thaws. I forgot to mention that I like to use my syrups with oatmeal in the mornings, too. I definitely love to can in the summer as I love the summer fruits. I hope this helps.

[luvpyrpom]

For Italiancook and Len, I made blueberry, peach, and strawberry syrups during my canning session last year. I use them for pancakes, ice cream, angel food cakes and drinks. I do a mix of syrup and carbonated water to make a healthier drink. I've heard of people mixing the syrups with alcohol to make mixed drinks but I haven't tried it yet.

[luvpyrpom]

Not much cooking this week, too. Working on leftovers that I had made from the previous week - made Buddha's Delight for Chinese New Year - it's a dish made with shitake mushrooms, wood ears, seaweed moss, mung bean noodles. Also tried a new dish - braised fresh daikon radish with mushroom and pork. It also contains glass noodles which is a Korean type of noodle made from sweet potato flour. I had picked up a roast chicken and roasted leg quarters from Costco so I saved the bones/carcass to make chicken broth. Tried a new format of making the soup - put it all in a slow cooker and let it cook overnight.

[luvpyrpom]

I didn't do any baking this week. Still working on eating stuff out of the freezer.

[luvpyrpom]

Yikes, I added the corn and potato starch and that brought my list to 23!

[luvpyrpom]

I have to laugh at myself - I first read this question just before driving into work earlier in the week. Good question to ponder on while sitting in traffic. I thought I had counted up to 12 types of flour. Then I went and inventoried all the stuff I have - I think I've hit 21. Here's my list:

Pastry
Almond
Mochiko (sweet rice)
Glutinous rice
Rice
Brown rice
White whole wheat
Whole wheat
Cake
Potato
Dark Rye
Bread
Bleached AP
Unbleached AP
Vital Wheat Gluten
KAF Ancient Grains Blend
Corn starch
Potato starch

The next ones I"m not sure if they count as flour but they're ground to powder form and used in baking:

Oat bran
Wheat bran
Cornmeal
Black sesame powder
Water Chestnut flour

[luvpyrpom]

No baking yet for this week. I may try to make some cornbread to go with the ham I had cooked yesterday. Or cornmeal biscuits. Haven't decided what I want to bake this week yet.

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