Plain greek yogurt is often a main ingredient for sauces, dips and marinades. Chobani is one of the two brands I prefer. As a “hand up, not a hand out” sort of person, have always thought food banks a valuable community resource. Donating when I can. So was pleased to read this article in this week’s Aldi Reviewer.
“… Chobani is running a campaign, July 29-Aug 29 2020 called Food Bank Batch. In a partnership with Chicago-based charity Feeding America, Chobani is donating 100% of all profits from sales of its limited-run 4-pack PB&J Yogurt to the charity. The company is pledging a minimum donation of 800,000 meals, or $80,000. So when you see “food bank batch,” that’s what it means. This campaign is not limited to Aldi. It applies to all stores where Chobani PB&J Yogurt is sold. According to Charity Navigator, Feeding America has a 4-star rating, the highest rating the site gives. ,,,”
It all started when the impossible happened. I ran out of Ricotta – an event which has never happened in my entire life. And something that must be prevented at all costs from occurring again.
Step 1: Check local library for cookbooks and wonder of wonders found on that REALLY Looked nearly perfect for my needs. For my Dairy Free friends, there is even a version that may be of interest to you as well
These are the Amazon links, although you may be able to find it for free – but if you do interact with these links, it is possible I may benefit from your purchase.
Since my experiments may need to be suspended for a few weeks (no wifi and unlikely they will set me loose in the facility kitchens, no matter what my first degree says “Hotel, Restaurant and Institutional Management” at the ReHab facility) Feel free to give either book a try and let me know know it goes.
Meanwhile something to look forward to in the New Yea! (the cooking not the physical therapy)
… For Ukrainians, who are primarily Orthodox Christians, Easter is the most important religious holiday of the year. Here is how they celebrate this holy holiday…
I have worked at adapting at least one of the foods used in Easter Dinner either in a counter top convection oven or, Since late December, using Darth Vader – my Ninja Foodi
Still some work to be done = perhaps by 2020
If you would like to read a bit about these food, there is a decent over view at The Spruce Eats
In “real life” these are not as dark as they appear – who knows why –
Like most, with New Year come thoughts of eating healthier – So long as you are not concerned about gluten – Pretzel bites are healthier than say chips.
And Pretzel buns make great sandwiches. So the search for a bread machine recipe – here is the tweak intended for the Bread Machine (Leaven) Dough cycle.
So because I needed something to do that would not be grossly affected by occluded vision issue today.
Recipe makes 24 Snack bites, or 8 slider “cupcakes” or 4 Burger size rolls
to try the different sizes, I did 8 bites, 4 cupcakes and two burger (except I kept some aside to try refrigerating and freezing “experiments”.) so only 1 burger bun actually done. The bites and 3 slider cup cakes did not last long enough to participate in my poor photography effort.
Bread Machine Settings: you will want the Menu/Program that Is usually used for “Dough” Or Some (KBS is one) “Leaven Dough” consisting of:
Stir (gentle – mixes ingredients,
Rest usually only a few minutes to allow liquid to reach all the dry ingredients
Stir (more vigorous – some might call it Kneading)
Rise (some describe as fermentation)
Total time is usually around 1.5 hours.
Ingredients
2.5 cup All Purpose Or Bread Flour
+ .5 cup “bread flour” & if needed for dough 2 Tbl Malted Milk Powder (Carnation or Ovaltine)
1 tsp salt
1 tsp sugar or honey
1.5 cup warm water (75-85 degree) NOT STRAIGHT FROM THE TAP WATER – Spring or Distilled is best for bread/yeast Or, you can “Age” your tap water by allowing it to sit on the counter in an open container for a few hours so before using so chemicals used in water purification like chlorine can evaporate.
2.25 tsp Bread Machine Yeast (if you try cake yeast, let me know how it works for you)
Boiling Liquid
8 Tbl Baking Soda (I used a 1.5 quart pot, with 4 cups of tap water that have been left standing for several hours to allow the chlorine to dissipate.
Here is what I did =
In 1.5 oz cup of 75-85 degree water,
add 2.25 tsp Bread Machine Yeast
set aside till bubbly
other yeast might work, but it is “what I had” For the dough:
Combine in a bowl & lightly whisk to incorporate
2.5 cup All Purpose Flour
1 tsp sugar or honey (this feeds the yeast, no sugar subs)
1 tsp salt
In bread machine pan, add
1/2 cup luke warm water
yeast mixture – be sure to get all
Flour Mixture
Set to “dough” cycle – turn on and keep an eye on it – you may need to add a bit more water or flour to get a nice smooth dough.
This recipe is supposedly “no rise needed” just a 30 minute “rest” which sounds suspiciously like a rise to me,
while the dough is resting, prepare the bath – this is what makes it turn that nice pretzel brown with the excellent “shell”
In a pot, combine 2 Tbl Baking Soda for each Cup of Water
Continuously Stir till Baking Soda is fully dissolved
and water is simmering nicely
For bites, grease a medium to large size cookie sheet
(this recipe makes 24 – for Slider grease medium size cup cake tin(s) GENEROUSLY
for Burger buns, medium cookie sheet (I did try mini pie pans and do not plan to repeat that idea any time soon. I foersee making a combination of bites and buns, so plan to try the slider size on a cookie sheet next time
I was recently gifted with this set of dough tools from Nordicware along with the Breadtopia.com Sour Dough starter and the red one worked very nicely Using a floured dough cutter or other tool of your choice.
For bites and sliders:
1. cut the dough into FOUR (4) “equal” they should each weigh about 4oz.
2. Then for Bites, cut each 1/4 into 8, and
or For Sliders, cut into 1/3rds
Or Burger rolls, divide the full dough (approximately 16 ozs or a bit more)
cut into SIX (6) equal pieces or fewer for larger rolls
Once all your shapes have been prepared it time for the dough to take a quick bath.
Drop each into your simmering Baking Soda solution, for 10 seconds, flip over and remove after another 7 -10 seconds. Place on a wire rack to drain
Using a REALLY sharp knife, or dough slasher or safety razor blade – make an X slash on the top of each shape and place on the WELL buttered baking pan.
Sprinkle top (or not) with coarse salt
Some may appreciate that my slasher of choice is the Sculpey Slicer with Safety Handle favored by those who work in Polymer Clay and/or otherwise are a danger to themselves (but the Kitchen blades will never meet clay)
While baking, prepare your favorite dipping sauce – we like to combine a 2-3oz of a melty cheese with a Tbl of butter and sometimes other flavors like garlic, or 1/4 tsp of horse radish.
My Amazon Affiliate link may provide a small commission at not additional cost to you for your merchandise should you purchase this this link
Place in preheated 375 degree oven of your choice until the brown you prefer.
For bites: approximately 10-13 minutes
for sliders: approximately 12-15 minutes
for rolls: approximately 14-18 minutes
remove to the wire rack and allow to cool for at least 3-10 minutes so not too soft and doughy inside
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P.S. Cost of 4 Pretzel Burger sized buns in Stupid Market – $4-$6
Cost, including electricity $3.50 for 8 rolls
and they are fresher, healthier and lower cost – time is not an issue/cost/consideration since this is for “home consumption” and I like to prepare food
|Caveat Emptor: we purchased the smaller HB Oven Model 31340 “because it was on sale, had a coupon and the Larger one was failing. It toasted fine, BUT, the shelves are very tippy – we would not buy this again. The Pro, when it is working correctly (FYI the probe never has worked correctly, but I can live with that) In the last few years several NEW machines from HB have had a similar problem with the heating elements SUDDENLY not functioning and thus temps fluctuate as much as 100F and as little as 50F.
Fortunately we purchased the extended warranty. It uses about 20% less electricity than the Stove Oven and holds a 12 in pizza and up to a 12×13 pan with no handles and room to breath or allow air circulation/convection as the case may be.
For a variety of reasons, not the least of which is an increased sensitivity to certain additives (soy, corn sweeteners, sulfates, etc) as well as necessary dietary restrictions; I have been “experimenting” with making down sized recipes – not an easy task for someone who spent time after college in banquet kitchens, so more comfortable prepping for 20 to 2000 than for 2.
Freezing is the easy answer for entrees often an answer when it is just too complicated to really down size a recipe and desserts are a rather different set of challenges.
As a life long fan of breaking down a task so that it can be done in small bits – I have always “pre-measured” and then stored dry ingredients of many “basic” recipes. Some, like pie crumb & Pastry shells, even lend themselves itself to freezing. (by the way, I highly recommend the use of Vanilla powder over extract for just this reason.)
Some ingredients do not lend themselves to freezing and so can’t be included in the assembly line plan. “fillings” are often there and I doubt Marie Calendar is going to share her tricks with us.
That just leaves the filling and good as my desserts might be – no one really want the same one for a week straight so it does not ‘go bad’. AND sometimes one wants more variety to satisfy “everyone” (cheese cake flavoring would be an example)
So I was happy to see apparently the writers of the King Arthur blog have been getting signals from my brain – so not exactly what I “need” lots of helpful ideas in their blog today Freeze & Bake Tips and the little added gem about what freezes well or less weel was “hidden” in the comments so there may be more freshly baked bread and calzones in the monthly menu –
For a variety of reasons, not the least of which is an increased sensitivity to certain additives (soy, corn sweeteners, sulfates, etc) as well as necessary dietary restrictions; I have been “experimenting” with making down sized recipes – not an easy task for someone who spent time after college in banquet kitchens, so more comfortable prepping for 20 to 2000 than for 2. 