I knew that but didn't know that about buckwheat. Good to know.
I knew this one. Canadians I know online say they call "Canadian Bacon" ham.
Tonight I roasted a pork chop and an acorn squash stuffed with an apple and walnuts.
Skeptic, when a baking recipe calls for fast cooking oats I just use the regular old fashioned. I don't care for the texture of the quick cooking oats so I don't keep it on hand. I think quick cooking v regular is just a personal preference.
This evening I made sandwich buns topped with KAF's Everything Bagel topping, oh man, that smells good!
Pork roast and acorn squash stuffed with apple, walnuts and raisins.
Made a burger and chicken veg soup for dinner.
The other day I baked a batch of my semolina/rye/wheat buns. A while back I got a container of KAF Everything Bagel topping, I finally remembered to use it on my buns. That goes really good on them, I'll be doing that again.
Hope you're feeling better soon, Mike.
I made a stuffed acorn squash for dinner. I diced some onion and carrot and cooked it with some ground chicken. Added some chicken broth to keep it moist. When that was done I added a diced apple and cooked it until the apple was tender. I seasoned it with fresh sage from my garden and a little garlic powder. In the meantime I was roasting an acorn squash. When it was tender I stuffed it with the meat mix and returned it to the oven for about 10 minutes. It was pretty good, had it with some noodles.
I don't know if I'll do that again. Fact is, stuffing it is more for presentation as everything is already cooked when it gets stuffed. Normally when I make an acorn squash, I stuff it with apples that I tossed with a little brown sugar and maybe a few chopped pecans or walnuts and even a few raisins. But all that goes in from the beginning and the apples and squash roast at the same time and the squash gets nicely flavored from the apple.
I got it wrong too. But if you think about it, 2 of the choices are actually fruit so I should have have narrowed it down.
I've seen it on TV so I got it right.
When I bake cookies on a half sheet, I get 10 - 12 cookies, I like to give them a little elbow room. So 20 to a full sheet sounds like my style.
Thank you Joan and Baker Aunt. While I normally make an oil crust (started using Jenny Jones recipe last year) I was lazy and used a store bought refrigerated crust. Those things really aren't bad but an oil crust is pretty easy to make and probably a bit healthier. Speaking of being lazy, I also didn't peel the apples. But I don't mind that. The peel is supposed to be where most of the vitamins are.
Does anyone make a pumpkin pie in which the pumpkin mixture is precooked? I'd like to give that a try.
The last time I ate on an Amtrak dining car was about 18 years ago.I had a steak, baked potato, apple pie with ice cream.
