What are you cooking or baking today?

Repondering said:
Mondays and Tuesdays are bread baking days for my Saturday farmers market repertoire.
Today I made one batch (four loaves) of whole wheat bread with wheatberries and ten loaves of Ezekiel bread.
Tomorrow (Wednesday) I make chocolate chip and ginger molasses cookie dough, which I'll refrigerate until Thursday when I'll bake them.
Also tomorrow I'll make the dough and bake snickerdoodle cookies and oatmeal raisin cookies.
On Thursday, as well as the chocolate chip and ginger molasses, I'll make peanut butter cookies.
On Friday I'll thaw out the frozen bread loaves.......40 altogether, Sunday, Monday and Tuesday efforts.....and bag them up.
And I'll weigh out the cookies too, 10 oz per bag.........and pack all this stuff into plastic tote boxes.
On Saturday I'm up at 5:00 AM, load all the tote boxes into my pickup truck, drive into town 7 miles away and set up
my canopy and tables at 7:00 AM to be ready for the market opening time at 8:00.
I do this for 24 weeks between May and October every year.
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I tip my hat to you - that schedule surely keeps you out of mischief!
 
debodun said:
Another one of my "made-up" concoctions - it was edible but wouldn't make me a celebrity chef.

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I love fried cabbage. Dad used to fry cut up cabbage in bacon grease, salt/pepper to taste & then added cooked wide egg noodles.

This is a recipe I found in Hometown Cooking which was part of Taste of Home family years ago that I use the cole slaw mix in. Good if your watching your carb intake.

Recipe: Creamy Beef and Cabbage From: Hometown Cooking Magazine Date: 1998

1 pound ground beef
1 large onion, chopped
1 or 2 garlic cloves, minced (or 1/2 tsp granulated garlic)
1 1/2 tsp. paprika
8 cups chopped cabbage, medium size (or 16-ounce bag cole slaw mix)
1 16-ounce tomatoes canned
1 1/2 cups shredded cheddar cheese
1 cup sour cream
salt, to taste
pepper, to taste

In a large ovenproof skillet, cook beef, onion and garlic until meat is browned. Drain off excess fat if too much. Add cabbage, tomatoes and paprika. Cover and cook until cabbage is crisp tender or to desired doneness over medium heat. Remove from heat. Add cheese and sour cream mixing in well.

NOTE: Taste for salt and pepper as you cook this dish.

1 cup soft bread crumbs (or 1/2 cup dried bread crumbs)
2 Tbsp. butter

In small bowl, melt butter and stir in bread crumbs. Sprinkle over top of mixture in skillet. Bake at 375° for 20 minutes or until heated through and golden on top.

TO MAKE AHEAD: Prepare as directed but don't do the crumb topping. Put in a 2-quart baking dish. Chill in fridge for up to 24-hours. Remove from fridge and allow the glass to warm up at room temp so it doesn't break. Before baking, make crumb topping and sprinkle over casserole.

Bake at 375° for 45 to 50 minutes or until it is heated through.
 
He does it by hand weighing out the ingredients & baking in a Dutch-oven. I bought him the book Flour, Water, Salt, Yeast a while back which led into another book by the same author Evolution in Bread.

We had a Breadman machine back in the early 90s & I was glad when it finally broke. The bread was okay, but too me I always thought it lacked something. The other thing was the size of the loaf was smaller than what you can do by hand. My one SIL loved hers & used it all the time. I have to say it was handy if you were short on time since you just had to add the ingredients & let it do the work.
 
IrishEyes said:
Chicken enchiladas
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This is what we're having for supper tonight. Enchiladas verde and refried beans. Yum! It's been a while.

Tomorrow is supposed to be cold and rainy so it's gonna be meatball soup. More yum. DD caught me buying a bag of cole slaw mix and asked what it's for. Um. because I chop it up even more and throw a handful in soup whenever I make it...any kind of soup...nobody here likes cabbage except me, but if they don't know it's there...;).

When DD and I shopped this morning, Hormel tenderloins were BOGO so we got one ($5!). And lazy mashed potatoes (the kind that come already prepared) were BOGO, too, so that's what we'll have with the tenderloin on Monday.

Haven't thought beyond Monday, but it's not like we'll go hungry.
 
Georgiagranny said:
Tomorrow is supposed to be cold and rainy so it's gonna be meatball soup. More yum. DD caught me buying a bag of cole slaw mix and asked what it's for. Um. because I chop it up even more and throw a handful in soup whenever I make it...any kind of soup...nobody here likes cabbage except me, but if they don't know it's there...;).
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I do the same, and also add it to stir-fries. Sometimes I buy a giant bag and freeze 2/3 of it. If I'm throwing it into soup it's gonna end up limp anyway...
 
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