Losses in my Kitchen

I have been on a roll lately. I mentioned yesterday that I had ordered a new SCOBY for the kombucha. All the things that need motherly love have died. At least the pets are still alive

First, it was my sourdough starter. I should be charged with murder on that one. I totally neglected her. When I’m making bread and rolls and sourdough everything, I keep the starter out and feed it every day. During the summer, when I don’t have time to make bread almost every day and it’s too hot in the kitchen to think about baking every day, I stick my starter in the fridge and feed it about every 5 days. I’ve done that for years and everything worked just fine. But this year, I stuck the jar in the fridge and never thought about it again til a few weeks before I went to MO. I was thinking it’s getting to be bread baking time . . cooler days, soup and sandwich weather. I dug way back in the fridge . . near the back . . where there were several unidentifiable substances in jars. I pulled out the things that needed to be tossed and grabbed the jar of sourdough starter. I knew there was a slim chance it was still viable and I was right . . a thick later of hairy, moldy looking stuff on top so I tossed it . . jar and all!

I dug out some starter that I had dried and stored in the freezer and have it “awakening” so I can start baking sourdough bread again soon.

Second, my beloved kombucha. Maybe negligent homicide on that one because it was more of an accidental death. I think, but am not sure, what caused the problem. I’ve been making kombucha for a couple of years and have never had a problem. I always use Lipton or Great Value (Walmart) green tea. The week before I left for MO, I used some green tea that Vince had bought – one of his on sale bargains either from Big Lots or T. J. Max. It was a no name brand and right after that, I noticed my brew became cloudy. I thought that I could feed it more often with fresh tea, kinda like diluting the bad and added fresh, good tea, but when I came back from MO, there was a layer of mold on top of the SCOBY so . . the SCOBY got tossed.

For the longest time, I kept a SCOBY “hotel” where I stored extras that I had separated off when mine got too large but that all has to be fed too and I got tired of doing that so I dumped those.

I’ve read that a starter can be made from a bottle of either home brewed or storebought kombucha so I grabbed a bottle from the fridge that had been made with my SCOBY was healthy. Some of that already flavored (

I obviously have been a very neglectful mom to all my “live” cultures.

Meatloaf

What’s not to love about meatloaf? There’s so much you can do with a meatloaf. One of my favorite recipes is spinach meatloaf. No matter what “flavor” meatloaf I’m making, I almost always just make a basic meatloaf and then add in whatever I want to add in. This is my go to meatloaf recipe. For the spinach version, I mix frozen spinach (which has been thawed and drained really well) with parmesan cheese, eggs, cottage cheese and seasonings. Then pat out the meatloaf mixture into a rectangle, spread the filling, roll it up and seal the edges. Bake as usual.

The only thing extra I added to this batch was roasted Hatch peppers.

Meatloaf Fixings

Meatloaf Fixings

From that basic meatloaf recipe, I get two (one for now and one for the freezer) 1-1/2 pound loaves. I mixed this up a couple of days ago. The one in the vacuum sealed bag went into the freezer and the one in the zipper bag went into the fridge for cooking today.

Meatloaves . . Almost

Meatloaves . . Almost

Instead of making a regular meatloaf today, I put the portions in a muffin in, poured a little Sriracha on top, then added a little ketchup.

Meatloaf

Meatloaf

While I love meatloaf, even more, I love meatloaf sandwiches made with leftovers, especially when the bread is homemade Hawaiian Rolls.

Hawaiian Rolls

Hawaiian Rolls

These rolls are so easy to make and always turn out so perfectly. I usually make them about 50 grams but I made them 80 grams today. We should be able to slice one of those meatloaf “muffins” in half and have the perfect sandwich.

Just checked the grocery ads for this week and Kroger has the Hawaiian Rolls on sale for 99ยข. I’ll take homemade any day!

 

Tofu

What are your thoughts on tofu? I’m thinking some will not like it purely because of the texture. I like the extra firm – not the mushy, soggy ones. I like to brown it so that there’s kind of a ‘crust’ on it.  I’m thinking maybe some folks who say they don’t like it have never had it in a really good dish.

Last night, while on the Cultures for Health website to order a new kombucha scoby, I came across a kit for making homemade tofu. I had never thought of making my own! I had never thought of making my own and you know I have to try that at least once.

One funny thing . . I thought I remembered that soy is good for you so I googled “health benefits of soy”. Bon Appetit’ has this article on the news about soy through the ages. This is so typical of science, and more so . . media reporting. One day something is good for you and the next day, even in small amounts . . it will kill you. My guess is that some days the lobbyists for the soy are making more progress than the lobbyists against soy! We, the lowly consumers, will probably never know what’s good for us and what isn’t. 

It’s like eggs – I’ve given up on whether eggs are good for me or are going to put me in the grave before I’m finished with my knitting projects!  ๐Ÿ™‚  One day, they’re good for us and the next day, we should give them up and never eat another one. I remember my grandparents . . they ate eggs and bacon almost every day, along with ice cream every night. They lived to be in their 90’s. 

Back to tofu  .. I get so easily sidetracked. Now I want ice cream!

I’m sure I had eaten tofu in oriental restaurant dishes but had never been in love with tofu til back in 2010 when I made this recipe.

Asparagus & Tofu

Asparagus & Tofu

I blogged about it here. I still remember making it for the first time. Vince was out of town and I needed something for dinner. While looking at recipes, I came across this one and it sounded risky enough that I wanted to try it before serving it to Vince for dinner so I made it while he was gone. I couldn’t wait for him to get back so I could make it again and for over 5 years, it’s been a dish that we love and every time I serve it, we say . . why don’t we have this more often? I sometimes switch broccoli for the asparagus since broccoli is on sale fairly often and asparagus in the garden is only here for a short while.

Hazelnuts and tofu

Hazelnuts and tofu

A few years back, a blog reader sent me hazelnuts they had grown, and I made hazelnuts and tofu, which was delicious.

Another tofu recipe we really like is Tofu Tacos.

There are so many recipes that use tofu. I haven’t made many of them but I do plan to experiment once I get my kit and make some homemade tofu. I’m pretty excited about making it myself and am wondering what else I could be making instead of buying!