[RiversideLen]

I had a non conventional pizza. Ground chicken seasoned with taco seasoning, diced roasted potato, refried beans and topped with a Mexican blend cheese. I made it in a cast iron pan because I was concerned that it would be too juicy to bake on a stone. It was good.

[RiversideLen]

Nothing today but I made a batch of pizza dough for the next several days. Some semolina with the balance equally divided between AP and WW.

[RiversideLen]

On Saturday I made a batch of my sandwich buns. I started on a bag of Whole Foods 365 brand of whole wheat flour that I bought when finding KAF was impossible. I've used it in two batches now. It rises and bakes just as good as the KAF WWW which is my usual. The only difference that I can tell is the darker color. I haven't noticed any difference in flavor but my recipe only uses part whole wheat.

[RiversideLen]

Like with BA, nice weather in Chicagoland the past several days but that's going to change soon.

Tonight's dinner was all made on a 1/4 sheet pan lined with foil, an apple stuffed acorn squash, baked potato and a breaded chicken patty (from frozen), and I was able to time it all right. Started the acorn squash in a 400 degree oven, after 15 minutes I added the potato and after another 15 minutes the chicken patty. 30 minutes later it was all done.

[RiversideLen]

Hope you're feeling better soon, Joan.

[RiversideLen]

I had a pork chop, rice and mushroom gravy.

[RiversideLen]

It was real light here. I sat with a neighbor in his front yard, he had buckets set out with candy so the little ghosts and goblins could help themselves. Several other neighbors came by and some beverages were consumed.

I'm making a batch of my sandwich buns today.

• This reply was modified 5 years, 1 month ago by RiversideLen.

[RiversideLen]

I had chicken meatballs with bow tie pasta.

[RiversideLen]

Mike Nolan wrote:

My experience with putting rolls like Kaiser rolls face down on parchment for proofing suggests that you need to lightly oil the parchment, or the dough will stick.

When I make Kaiser rolls with a stamp, I put the rolls face down on lightly dusted with flour parchment. That has always worked for me.

[RiversideLen]

I roasted a pork chop and an acorn squash. Rounded it out with Brussels sprouts.

[RiversideLen]

Thanks all.
Isn't cauliflower rice simply shredded cauliflower and will taste like cauliflower? Cauliflower is somewhat mild in taste, so a gravy or a sauce over it will change up the taste some.
Last night I made another pizza, the last one from this batch of dough. Had the leftovers cold for breakfast. That was good!

[RiversideLen]

On Sunday I made pizza dough for two meals in my food processor. I have a 7 cup KA and making dough for 2 pizzas is about the limit. So I made a pizza with my home grown sweet peppers, thin sliced red onion, a little pepperoni and some thin sliced leftover steak. Came out pretty good. I took a pic of it with a Christmas beer for the beer site that I'm on, so I'll post it here too. As of Sunday, there were exactly 2 months to Christmas.

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[RiversideLen]

I threw a couple of NY strip steaks on the grill and had it with bow-tie pasta, cauliflower, broccoli and carrots.

[RiversideLen]

I had my brother over yesterday and he thought the apple cider cake was very good, once he learned the recipe calls for olive oil he wanted the recipe.

[RiversideLen]

The cake is good. It's an oil cake which I like. It's a little dense and moist. I just went to youtube and found the episode in which she made it and her cake looked a lot like mine so it turned out the way it was supposed to. It's a little light on apple flavor but I think that's pretty much the norm for apple cakes. My icing is good but a little sweet and has some apple flavor. Chocomouse, a caramel topping sounds great! The recipe calls for 2 cups of AP and one cup of whole wheat, apple sauce and apple cider and olive oil. I used a combination of grapeseed and walnut oils because I have some grapeseed oil that is approaching it's best buy date. I might make this again.

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