Rolls.
I decided to make some rolls. Google pointed me to this website. I made them. They tasted good. The children loved having double-decker sandwiches made out of them this week.
I decided to make some rolls. Google pointed me to this website. I made them. They tasted good. The children loved having double-decker sandwiches made out of them this week.
Years and years ago, I got frustrated with the price of granola and decided that it couldn't be that hard to make it myself. After looking at some recipes (I think one was an Alton Brown recipe) and at the ingredients in one of the bulk bin granolas sold at the Good Food Store in Missoula (see, it was at least 8 years ago that this happened!), I came up with this recipe. I am, probably, far to proud of it because I made it up myself (standing on the shoulders of giants) and because I really like it. This is a very forgiving recipe; for example, if we are out of oat bran, I just replace it with oats. No flax seeds? Oh well. Flaxless granola is eaten the world over.
Previously I mentioned that we use Dannon All Natural Whole Milk yogurt. For the last couple of weeks, however, our Wegmans has been out of stock. I can only assume this is due to the increased demand from you, our dear readers. All is not lost! We have in the past very successfully made our own yogurt. In fact, it is better and cheaper, but it does take a little bit of effort. Specifically, we use Yogourmet freeze dried yogurt starter and follow their directions. Three quart jars fit in our yogurt maker ring with the tall lid. I experimented with using the surface temperature feature of our IR thermometer (for humans), but it was not giving me repeatable values so I will stick with the kitchen stick thermometer in the future.
This is a burrito smothered in green salsa. I made the burrito in our typical burrito making fashion, but then covered it in the newly made green salsa and stuck it in our trusty toast-r-oven on broil for a while. The kids preferred to avoid the salsa (it wasn't hot) and just have a normal burrito.
I have made green salsa before and that always turned out well. At Wegmans yesterday they had some tomatillos that looked good, so I went for it today using this as my guide. Unlike last time I didn't broil the tomatillos and our blender recently broke (the plastic part around the blade cracked). Having forgot that it was broken I was at a loss for what to do when Rebekah reminded me that we don't care about the blender anyway because we always prefer the stick blender (easier clean-up, fine grain control over results). So I successfully have a batch of green salsa cooling down.
I needed to make something to take to our small group meeting this morning and quickly searched for cinnamon quick bread. The second result looked reasonable. Due to time, we baked at 400 as muffins, layering cinnamon in the middle and on top. The results were good.
Long ago I gave up on store-bought enchilada sauce. It is easy to make much better sauce at home. But, alas, I forgot what recipe I semi-followed before. Tonight I tried this one: https://www.budgetbytes.com/2012/08/red-enchilada-sauce/ and it was okay, but I will try something else next time.