[RiversideLen]

Just a leftover chicken burger and some frozen peas. And a cinnamon roll.

[RiversideLen]

I made a maple glaze for the rolls. I use part whole wheat and add 3/4 cup of oats to the dough. I used the cinnamon filling from King Arthur although I added a little more cinnamon to it. It came out good.

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[RiversideLen]

Joan, you have given me a taste for cinnamon rolls. Consequently, there is a batch of pumpkin cinnamon dough sitting in the bowl of my Kitchen Aid right now. I looked at several recipes and combined elements of King Arthur's pumpkin cinnamon rolls with my usual recipe. Will report on the results later.

[RiversideLen]

I worked with a woman who got pregnant in her 40's, it was her only one. She would bring in a cake every month on the 23rd, the date of the child's birth. One day someone asked her if her husband minded that she would bring these cakes to us, since he wasn't getting any of it. She said that she actually made 2 cakes every time, one to bring in to us and the other one for her family. So, that's how you do it when you make something for others, make double so you can keep one for yourself!

[RiversideLen]

I made chicken burgers. I took a pound of ground chicken, added a 1/3 cup of panko bread crumbs, enough chicken stock to hydrate them, an egg and some seasonings and mixed it together. Ground chicken made into burgers or meatballs can get dry for me because I cook them to about 200 degrees, so adding the hydrated bread crumbs makes a big difference. I baked them in the oven and had one for dinner along with chicken veg soup. The burger came out real nice.

[RiversideLen]

Just a batch of burger buns.

[RiversideLen]

I had a hamburger, fresh green beans and a baked sweet potato.

[RiversideLen]

When I make kaiser rolls with the stamp, I lightly flour the parchment and let the rolls rise upside down. The flour ensures the rolls can be turned over easily before baking. This process naturally leaves some flour on the top of the rolls but it is uneven. I don't want any flour clumps so I take a soft pastry brush and brush it a little to even it out and remove any excess. I actually like the way it looks that way, gives it a little rustic look. I have had bread from a bakery that had a fairly heavy flour bottom and I do not care for that.

[RiversideLen]

I froze some turkey from the one I roasted last weekend so today I pulled out one package. I sauteed some celery, onion, carrots, mushrooms and a small garlic clove. Then added the turkey, brought it up to temp, added a half cup of water and covered and simmered it for a few minutes. Then I added about a half can of cream of chicken soup, a little onion and garlic powder and a little paprika for color. Served it over noodles. It was good.

[RiversideLen]

Italiancook wrote:

Len, you’ve posted a few times about making mushroom gravy. How do you do that? Is it the same as making giblet gravy only with mushrooms? I can see where gravy would be “healthy” if it had mushrooms in it.

Italian Cook, the first thing I do is cook the mushrooms. I saw on ATK that mushrooms have open cells that soak up oil like a sponge, so they suggested that you cook the mushrooms a little before sauteing them as that makes the cells collapse and thus won't soak up all the oil. They used a microwave I use a covered non stick fry pan. After I do that, I add some oil (use butter if you prefer) and I lightly brown the mushrooms (fresh or frozen) as that develops flavor. Then I put the mushrooms in a bowl with any liquid there might be. Then I add oil to the pan and flour and make the roux, slowly add any pan drippings that I have available and chicken stock (I use low or reduced sodium), get it to the consistency that I want and then add the mushrooms with any mushroom liquid there might be. Of course, season to taste.

[RiversideLen]

I'm a pumpkin pie snob too, I reduce the sugar a little but the main thing is the seasonings. Pumpkin pie spice has no place in my home, I only use 1 1/2 tsp of cinnamon and a tsp of vanilla extract.

[RiversideLen]

I had a hamburger.

[RiversideLen]

I had my brother over for an early Thanksgiving Saturday. I made a 10 pound turkey, unstuffed and I cut out the backbone to open up the cavity. Seasoned it the day before with some kosher salt, a little sugar, thyme and sage. Made mushroom gravy using a package of frozen mushrooms from Whole Foods which were very tasty, brown rice and fresh green beans. Also had cornbread. Dessert was pumpkin pie with peppermint flavored whipped topping and a scoop of toffee caramel swirl ice cream (that ice cream is really good!).

[RiversideLen]

On Thursday I made a batch of sandwich buns. On Friday I made a pumpkin pie and on Saturday corn bread from a box mix (Whole Foods 365 brand, not bad).

[RiversideLen]

In the past couple of weeks I was able to get fresh, natural, unbrined turkeys from Whole Foods for $1.99 a pound, which was reduced from the regular price of $2.49. I got a 12 pounder that I put in the freezer and a 10 pound one that I cooked yesterday.

I had leftovers today except for fresh veggies (broccoli and carrots).

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

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