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February 22, 2018 at 8:54 pm in reply to: What are You Cooking the Week of February 18, 2018? #11278
For breakfast I made buckwheat pancakes with one strip of bacon and one pork sausage link.
For dinner I roasted a salmon filet and had it with noodles and fresh green beans and carrots.
February 19, 2018 at 12:28 am in reply to: What are You Cooking the Week of February 18, 2018? #11231I made meatballs and sauce, had it with Cavatappi.
February 15, 2018 at 9:14 pm in reply to: What are You Cooking the Week of February 11, 2018? #11197Tonight was roasted salmon. Seasoned with a little salt and pepper, roasted at 400 degrees convection, came out really moist and tender. Had brussel sprouts and carrots and some macaroni seasoned with a little soy sauce and sesame seed oil.
That recipe is called Beautiful Burger Buns in the KAF Bakers Companion book, and they give credit to Ellen Dill.
Mike, certainly you can make burgers on your sodium restricted diet?
February 13, 2018 at 6:38 pm in reply to: What are You Cooking the Week of February 11, 2018? #11158I made a red lentil soup today. Came out pretty good, I hadn't made red lentils before. Used a recipe from allrecipes, Lentil Soup with Lemon
February 12, 2018 at 9:01 pm in reply to: What are You Cooking the Week of February 11, 2018? #11145Tonight I made a top round roast, roasted it at 225 degrees. Came out real nice.
Today I made a cake from a mix (Arrowhead Mills) and made a maple glaze for it by using a cup of powdered sugar, a tablespoon of palm oil, 2 tablespoons of maple syrup and 1 tablespoon of milk. Not a real strong maple flavor but not bad. Then I sprinkled some chopped pecans on the glaze.
I made light rye sandwich buns. I used 2 ounces of KAF pumpernickel, 5 ounces whole wheat and 7 ounces bread flour. I normally just make this with 7 ounces each of whole wheat and bread flours but wanted to try it with a little rye. The buns came out beautiful but I haven't tasted it yet.
Today I made meatballs with beef, pork and veal. Added a bunch of chopped parsley and some fresh grated parm. Some of the meatballs are for tonight and the next 2 days and the rest are in the freezer for some easy meals later. I think I saw on ATK where they said to take the rind from the parm and toss it in the pot when making the tomato sauce, so I did that. It gave the sauce a mild parm flavor.
I had meatballs planned for today.
BA, you're in Indiana, right? Does Peapod deliver to your area? (I know they deliver to some areas in Indiana, my driver told me he goes there) They always have buttermilk. Another option might be Amazon Fresh. They also might have other items that are hard to find in your small town.
I made a French bread recipe into a basket weave.
What I’m waiting for is an affordable robot that’s programmed to load the dishwasher and put the dishes away. If it also wipes the counters clean, that’s a bonus. It probably won’t be able to do the pans that have to be washed by hand, but if it can, wow!
I am that robot. Full service, I also cook, bake and do the pans too.
Today I sauteed some onion, carrot and green pepper, then some ground chicken, added a can of cream of chicken soup to it and served it over macaroni.
Happy Birthday Baker Aunt!
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