BakerAunt
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On Wednesday evening, I baked Maple Cookes (no butter), a recipe that I developed. I used Halloween Nordic cookie stamps (pumpkin, cat, spider). The spider makes the best impression.
We had leftovers from last night on Wednesday. I also made yogurt today.
October 27, 2026 at 10:18 pm in reply to: What are you Cooking the Week of Octo ber 25, 2026? #50290Stir-fry seems to be the order of the day, Len. To go with leftover roasted chicken, I made sauteed vegetables with farro cooked in turkey broth from the freezer on Tuesday. Vegetables used: carrots, celery, red bell pepper, mushrooms, caramelized yellow squash, and kale. Annie sat attentively in the kitchen while the farro was cooking, as she could smell the broth. She got some chicken and farro when we had dinner.
Yes, Chocomouse, there is no medicine like fresh scones! I'm glad that you are recovering at home now.
I made Chocolate Zucchini Bread on Monday from the last green zucchini of the season. I reduced the baking powder by ¼ tsp., and the loaves now bake more evenly in the USA 8-mini-loaves pan. I will freeze some for the future and leave out two for tomorrow and Wednesday.
Scott, Annie, and I went for a long walk in our woods on Monday morning to see the autumn splendor and lovely colors. When we got back, I made Sage Squash Soup, using the squash I roasted and pureed on Monday. I kept it simple, just adding turkey broth from the freezer, a drizzle of maple syrup, 1/ tsp. dried sage, and freshly ground black pepper. I have enough for several more lunches.
For dinner, I roasted three bone-in chicken breasts. There will be plenty of meat for most of this week. We had it with a large salad of mixed greens from the farmers market with carrots, mushrooms, crumbled goat cheese, sunflower seed, and pumpkin seed.
Late Sunday afternoon, I tried a new recipe from Bob's Red Mill for "Everything Crackers." I was intrigued because it uses flax meal, onion and garlic powder, salt, poppy and sesame seed, and water. It mixes up fast and bakes at 400 F for 25-30 minutes. I did the shorter time, but the center ones were softer than they should be, so the additional five minutes might have been a good idea. However, the crackers just do not have much taste, and indeed they have a lingering aftertaste. I think that ¼ tsp. each of garlic powder and onion powder is not nearly enough. I also think that some of King Arthur's Everything Bagel might improve them. I'm not sure that it is worth trying the recipe again, although I had hoped to have a vegan and gluten-free cracker in my repertoire for various relatives.
We finished up the beef stew on Sunday. We had it with some flax crackers that I made. (See cracker details in the baking thread.)
Mike--You have a space between the "o" and the "b" in the thread title.
Your dinner looks both delicious and lovely, Len.
I made a batch of Maple Granola on Saturday, as we are nearly out of it. I also wanted to take advantage of the sunny day and the energy generated by the solar panels.
We had beef stew and the rest of the little Irish scones for dinner on Saturday.
In the afternoon, after my granola came out of the oven, I roasted a squash I am not sure of the variety, but it looks somewhat like a small pumpkin. I plan to use it tomorrow to make soup for lunch.
We had beef stew, along with the little biscuit scones again for dinner on Friday.
I baked a pear crisp on Friday using some pears from the farmers market. I have bought pears from two different vendors, and in both cases, the pears just do not soften even though they are sitting out. They did get more yellow in color, and a couple were getting bad spots, so I used eight of them in the crisp. They just do not have the flavor that a nicely ripened pear has. I wonder if they were picked a little too early, even though I know that pears need to ripen off the tree. I do not know what kind of pears they are. People here seem to move into places that have pear trees that someone planted in the past. The crisp was just ok due to the pears not being juicy enough, and probably not being ripe enough.
First, a note on the bread I baked. It is soft but firm, so I may not need to change much, but I still might add a little more water to the dough.
On Thursday, I made dough for Whole Wheat Sourdough Cheese Crackers, which I will bake next week.
I also baked a half batch of Rory's Irish Scones, which is a quick recipe, so that we could have them warm with the beef stew.
I made beef stew on Thursday, so we are now in autumn mode, although for the most part the weather is warmer than expected, with daily highs in the lower 70s. The stew used meat from the farmers market, red bell pepper and garlic from the market, and a "hill" of our potatoes from the ones Scott planted last spring. The carrots, mushrooms, and frozen peas were from the grocery store. I use Penzey's beef base, as well as the smokey paprika and Tsardust Memories blend for seasoning, but I also used some of my rosemary. Dried onion, a bit of sugar, Worcestershire sauce, 1 ¼ cups of Merlot, and tomato paste, along with freshly ground pepper were the other seasonings. I always thicken it with a slurry made of ground oats. The flavor was perfect this time.
While the stew was simmering, after I had added the bell pepper, carrots, and potatoes, and knew that I had an hour, Scott and I took our last boat ride of the season. Tomorrow, the guy, who helps Scott with the boat, will come to take it out and prepare it for storage in our shed for the winter.
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