The claimed yield of cookie recipes gets me. "yield 5 dozen" usually means about 3 dozen, give or take.
Yesterday I had a breaded chicken sandwich and a veggie soup that I made from a container of my homemade chicken stock. For the soup, I sauteed some onion, celery and carrots, threw a diced garlic clove in at the last minute of sautéing, then added some cauliflower and the chicken stock. Simmered it until tender and then put the stick blender to it. Once smooth I thickened it with some instant potato flakes.
Tonight I am going to roast a pork chop and sweet potato and steam a little red cabbage.
A batch of rye/semolina/wheat buns.
I made chicken enchiladas, baked brown rice and asparagus. I used a 24 ounce enameled cast iron cocotte for the rice. I put a half cup of dry rice in it, a cup of just below boiling water, put the lid on and baked it in a 350 degree oven for an hour. It came out perfectly.
I had a chicken sandwich, baked sweet potato and steamed red cabbage.
This afternoon I deboned the chicken I made yesterday and took chicken bones I had in the freezer and made some chicken stock.
I roasted a chicken today. Had it with some pasta as I had some leftover homemade tomato sauce to use up and cauliflower.
I had made some pizza dough last week, equal parts of semolina, durum, whole wheat and AP. I used the last of it for tonight's pizza (Italian sausage, onion, green pepper). I was able to roll out the dough very thin.
I buy the Vietnamese cinnamon from KAF or The Spice House. I think it has very nice flavor.
I made pork chops and a baked sweet potato.
BA, the chicken was 4 pounds but I'm sure any size would work, just have to adjust the cook time. The only thing about cooking the chicken in a covered Dutch oven is the skin won't get crisp but you can crisp it up under the broiler as I did with the leftovers. I saw some youtube videos where they would roast the chicken covered for about an hour and 15 minutes and then uncover it for 30 more but when I checked it after an hour 15 or 20 minutes it was done. But that was OK, it gave me some real nice very gelatinous broth and a tender and moist chicken. I started it in a cold oven and brought it up to 400 degrees. And I agree, this will help to keep your oven clean.
BA, I bought a number of copper core All-Clad pieces about 20 years ago, so I know the prices and agree that you got a good deal. I got deals on mine, the salesman told me to not to buy it that day but to come back on Friday and I would get extra off the already sale prices. I think my total savings was more than 40% but I still spent a small fortune. It's good stuff and should last a lifetime.
Tonight I had the last of the leftover chicken, made white rice, broccoli and carrots. Also made a gravy out of the remaining pan juices, that was really tasty.
It's going to be leftover chicken, maybe with a side of pasta, not sure yet.
I'm working on a batch of rye/semolina/wheat buns.
I roasted a chicken in the Dutch oven. I put down a layer of celery, onion, carrots and garlic and then the chicken on top and added a cup of white wine. I seasoned the chicken with herbes de Provence, thyme, salt and pepper and roasted it covered at 400f. It was done in less than an hour and a half. The broth is really tasty but a tad sweet. I think I'm going to leave the broth natural and have it with brown rice.
I baked a batch of my rye/semolina rolls with sesame seeds.
