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November 14, 2022 at 7:36 pm in reply to: What are you Cooking the Week of November 13, 2022? #37154
We had oatmeal for supper tonight.
With nut meals, they can go rancid in storage, so you need to check them before you try to use them.
I'm just about out of semolina bread here, so that'll probably be tomorrow's baking.
When I replanted the Aerogarden two weeks ago, I started three pea pods. One of them is doing fine, I replaced the other two last weekend because both had developed a white mold, which is fairly common, especially with legumes, and is called 'damping off'. One of the retries seems to be doing OK, the other had damping off issues again, so I'm trying it a third time, but am pre-soaking the seed in a small container using a mild solution of hydrogen peroxide, which is supposed to help with damping off mold issues on seedlings. I don't see any sign of the mold on the 21 lettuce plants, so it doesn't seem to have spread to the rest of the garden.
Next Thursday is the open house for the UNL hydroponics class, I'm looking forward to seeing how their gardens are growing, and I've got a few more questions to ask them this year. I may take some pictures as well.
Google lists these foods as being among the highest in Vitamin K:
kale, collards, turnip greens, swiss chard, salad greens, parsley, spinach
I don't know how much you would need to eat of them to counteract the effects of blood thinners, though. People who are on blood thinners might want to consult their doctors or pharmacists for dietary restrictions.
3/4 of them went into the freezer. (They freeze very well.)
The ones at Lincoln Public Schools are not very sweet and fairly light on the cinnamon. The kids dunk them in the chili, of course.
Aside from a cinnamon roll (or two), I'm not sure what we're having for supper. Diane had chili for lunch and plans to have it again tomorrow, so she won't want it tonight.
Today's cinnamon rolls:
Attachments:
You must be logged in to view attached files.The reference to the Miller and Paine cinnamon rolls was especially interesting, as we had figured out that Runza was no longer using that long time Lincoln favorite recipe.
The public schools here use a different recipe, but they're making it in really large batches to feed thousands of kids on chili/roll days. Chili is one of their two most popular meal choices, the other is creamed turkey on mashed potatoes.
Coincidentally, I'm making tangzhong cinnamon rolls today, as we discovered after I made the chili yesterday that we had finished off the last of the previous batch from the freezer. We bought some cinnamon rolls from the grocery store, but they're a big disappointment, too sweet to pair with the chili properly.
A lot of whole wheat recipes call for adding extra gluten.
I'm making a big pot of chili today, much of which will go in the freezer.
I actually prefer a lower gluten flour for pizza, but we prefer thin-crust pizza. The ones I was making on the grill this summer were pretty good, I may try that King Arthur recipe indoors over the winter, possibly in a cast iron skillet.
My former next door neighbor (he runs the Sysco office here) used to say that high gluten flour they sold was used mainly for pizza and bagels.
I made over 60 small molded chocolates today, the plan is to put them in an Advent calendar for our granddaughter.
I also made 40 chocolate batons for making chocolate croissants (Jimmy Griffin calls them chocolatines). They're similar in size to the larger ones that Callabaut sells, about 4 inches long.
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