Motivated by having a weekend off and having put up the tree and decorations yesterday, today was filled with cookie baking! I started early by making the dough for White Sour Cream Cookies and put it in the freezer to chill. This dough is very sticky but the generously floured table made it possible for Simeon to roll the dough, one quarter of the dough at a time. He cut out medium size circles and baked them as directed. These cookies are very fluffy and tender. They didn't turn out very uniform but they turn out delicious! Later I recruited Josiah to help me make these decadent Ginger Snaps from Chef John at Food Wishes. In our family most people like their ginger snaps chewy. In Chef John's opinion, these should then be called Ginger Bend Aparts. This is the first time we've used candied ginger, black pepper and cayenne pepper in ginger snaps and they turned out fantastic! Alayna made Mexican Baked Empanadas with ground beef and potato. She wasn't happy with the dough recipe but they are very tasty anyway! For supper I made Pork Aftritada by using the Chicken Afritada recipe from the Philipines. I substituted pork for chicken. Everyone raved about the full flavour in this "comfort-food" stew. Only remembered to take a photo after we nearly emptied the entire pot! Amber decided to make Jam Jams this afternoon! Simeon was enlisted after supper to help with spreading the jam onto a cookie, finding the cookie's twin and sticking them together. Jam Jams are yum yum, especially after they've been frozen and thawed! |
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Our oldest daughter turned 18 this week! Time flies! It's hard to believe we are at this milestone.
We celebrated with a family pizza supper complete with Skor cake! We also spent a whole day grad dress shopping and came home with a great dress! This evening she cooked a lovely supper for us. Zuppa Toscana and homemade breadsticks were fantastic! Thanks Amber! Today Simeon asked to make chocolate chip cookies and I brought out this Giant Oatmeal Cookie recipe from 15 years ago! We haven't made them often but these cookies always turn out fabulous and kids get a kick out of the size.
We just got back from a getaway in Fargo and I still have a couple of days off. I was motivated to make chicken soup for Curt because he's been sick with a cold all week.
I made Chicken Tinola, one of our filipino favourites! It has lots of garlic and fresh ginger! I didn't have any malungay leaves so I substituted finely chopped kale and that worked out great! On a role, I decided to work ahead for next week and made Bean and Kale Soup with frozen kale from our garden and also Curry Lentil Soup with Squash using spaghetti squash which also came from our garden. That was so fun! It made me start thinking about garden planning for next summer. Today we made naan bread and served it with mulligatawny! I used an immersion blender for the veggies since Gavin was here for supper. He had 3 helpings, so it was a success! All of the kids had more than one helping!
I decided on mulligatawny because I wanted to use up leftover cooked rice and spaghetti squash. I mixed and matched recipes and chose not to thicken it with flour. Instead I used leftover pinto beans instead of lentils and blended the beans into the soup, which added thickness. I like using curry paste as opposed to curry powder. I also used garam masala which gives a hint of cinnamon and cloves. Making your own curry is also nice. Roast cumin and coriander then crush it in a coffee grinder and turmeric, cinnamon, cloves, etc. Green or red chiles add heat! Fresh cilantro and grated apple provide freshness. Curt and Veronica got up at 8am today to make breakfast for Kim and Geordie and fam who are visiting for Christmas! Cinnamon Buns and frittata were on the menu. I used half the dough to make 16 giant sticky buns with caramel sauce and with the other half of the dough I made 24 regular cinnamon buns to be served later with cream cheese icing! Yum yum!
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