[luvpyrpom]

So I wanted to try Central Market's Andouille sausage (their own recipe) and without any casing. Cooked it w/Brussel Sprouts - I think they used too much smoked paprika or I'm just not used to that flavor. It seems almost too dry for my own personal taste. Also roasted a sirloin pork so we could eat that as a leftover later in the week. Also did some freezer cooking - made shrimp and pork wontons and gyoza froze them for future lunches. Then last night baked a half shank ham - been craving the bone to make soups and will portion it out so I can wrap and freeze for future meals. Maybe it's just me or maybe the way I baked it - but it came out saltier than I remembered as a child. Of course, my mom had boiled it too.

BevM, have you tried Trisha Yearwood's black bean lasagna? It's totally vegetarian and she makes a pretty good vegan ricotta. I tried her recipe but instead of making it in one big pan, I opted to roll my lasagns and have it portioned out like that. Works great for small simple lunch meals.

[luvpyrpom]

So since everyone at work raved about the KAF Softer Cinnamon Rolls, I made it again with my teenage niece on Monday. Substitued with lactose free milk, margarine, and soy cream cheese frosting. It was really good. It may be my stand by for future cinnamon rolls. I also have to chuckle - you know, I'm 50 and have NEVER made Rice Krispy treats from scratch???? Other people at work have made them and I always avoided them because I know they use real butter. So my niece and I made them on Monday with margarine and we had mixed the plain rice Krispy with a little bit of the chocolate ones. They are addictive! If you're wondering why I decided to make them now - I had 3 bags of marshmallows leftover from Christmas - had to use them for a craft project, and wanted the marshmallows out of the house.

[luvpyrpom]

Nothing really big this past week, lots of leftovers to eat from. I saw that Costco had organic cauliflower rice so picked up a bag to try. Even though the bag said prewashed, I still rinsed it as I never trust that term. Not getting that product again - there was a weird chemical smell to it, and no matter how I cooked it, skillet or oven, they came out mushy. I also had half a bag of smnall Yukon potatoes so roasted that and used the leftovers to make hash for breakfast. For last night, I did a quick stir-fry of Brussel Sprouts with Prawns - lots of garlic and a touch of lemon in the seasoning.

[luvpyrpom]

chocomouse, my downfall are cooking magazines. I used to subscribe to 2-4 mags and just collect them all. I've now cut it done to one and I haven't really cooked out of them so it may be time to stop that subscription, too. I craft, too, so have stashes of fabric, yarn, floss, beads, etc. I think if I ever have to down size to a smaller living area, it would take me years to do that.

[luvpyrpom]

Italiancook, I've made the Softer Cinnamon Rolls before with the almond schmear as the filling. The dough is a gem to roll out and they really are pillowy and tender to eat. I made the Cinna-Buns cream cheese icing instead of the icing that's on the recipe. I may make another batch of the cinnamon rolls on Monday when my niece and nephews come over. Definitely give this a try.

[luvpyrpom]

Thought I would post here as I'm not sure if I should comment under the recipe section. I made Baker Aunt's Lemony Cornmeal Blueberry muffins today. Didn't have any buttermilk so used the lemon juice to make "sour milk". I have a couple of questions for BakerAunt - is the batter suppose to be super runny? And how did you measure the flour - the spoon/sweep method or scoop and level off method? And I personally would like to have more lemony taste - do you think I could add 1/2 - 1 Tablespoon of the KA Lemon Juice Powder? I think I will tinker it a bit more to adjust to my own personal tastes. Otherwise, I love the recipe!

Tomorrow I'll be making KAF's Softer Cinnamon Rolls for work. Will have to see how those turn out.

• This reply was modified 8 years ago by luvpyrpom.

[luvpyrpom]

Well, I called the reccall line today and was told that it would be 3-4 weeks before my replacement came. It's funny, they asked me how I found out about the recall and I said the food blog and there was silence at the other end. I want to use my blade as it was made in Japan not China. Good thing I have a mini food processor - don't have much to process (just a couple cups of rolled oats and cornmeal).

[luvpyrpom]

I have no preference how we post our meals/recipes. Chocomouse, what I do is I have a Word document open in my mini pad and just add a quick note after each dish I make. Then I just copy and paste and edit the posts. And then there are weeks when I just don't do any cooking or baking.

[luvpyrpom]

I usually use brown speckled bananas for my banana breads. I don't even mush them, I just break them into chunks and throw them into the mixer. They get pretty mashed that way.

[luvpyrpom]

I will continue to post on Zen's site too. I just have to log in each time I want to post but I have to do that here, too.

[luvpyrpom]

I always use the pan grease (Crisco/flour/oil) on my Bundt pans and never have them stick. Of course, I may be applying them pretty thick, too. I don't like to use the sprays as I've have a few of them leave some sticky residue and impossible to wash off on my regular pans. For loaf pans where I might worry the baked product may stick, I've started to use parchment paper to line the longer sides. I make them taller than the loaf pan and then just use the parchment as a sling to lift the loaves out of the pan.

[luvpyrpom]

Simple stuff this week - roast pork which took us a few days to eat and then last night I made steamed pork ribs with fermented black beans, garlic, and fresh ginger. Also did a saute of soy bean sprouts with Chinese sausage.

[luvpyrpom]

Sorry that I've been MIA from posting here. I literally took a vacation from baking anything the last couple of weeks. I had baked so much stuff over the Christmas holiday that I'm still working on eating all that. Thank goodness for freezers. No baking stuff this week. Maybe next week.

[luvpyrpom]

Bakeraunt, thank you for posting your recipe! I just saw it and it looks pretty easy! Do you know if I can use frozen blueberries? I love the lemon and blueberry combo.

[luvpyrpom]

Everyone is coming to my house and we have our annual rib roast, roasted creamy small potatoes, roasted asparagus and green beans, plain rice from my end. Other family members are bringing salad, apple pie, peppermint cupcakes, and of course, all the cookies that I've been baking will be sitting out for everyone to snack on.

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