BakerAunt
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On Friday morning I baked Pumpkin Oat Muffins in Halloween muffin papers. I sprinkled the tops with Penzey's Cinnamon Sugar. In the afternoon, I baked Whole Wheat Sourdough Cheese Crackers from dough that I made last week.
October 30, 2026 at 10:07 pm in reply to: What are you Cooking the Week of Octo ber 25, 2026? #50300For lunch on Friday, and for lunch in the coming week, I improvised a chili soup that used butternut squash, a container of black beans I found in the freezer, some of the broth from yesterday, onion, garlic, celery, red bell pepper, frozen corn, a can of tomatoes with mild Hatch chilies, tomato paste, and Halloween pasta shapes. For spices, I used a dash of chili powder, a dash of powdered cumin, a dash of allspice, and a dash of Penzey's Resist blend. I added a tablespoon of light brown sugar.
For dinner, I made a Greek Pasta salad so that I could use the cucumber that I bought at last week's farmers market. I also used two purple bell peppers and a long red one from the market. I added some sliced green onions and some Greek olives. For the dressing, I did a mixture of olive oil and red wine vinegar with two teaspoons of Penzey's Sandwich Sprinkle. We had it with Salmon coated with a maple, Dijon mustard, and pecan and panko coating. The salad and the entrée went well together.
October 29, 2026 at 10:43 pm in reply to: What are you Cooking the Week of Octo ber 25, 2026? #50299We had the rest of the roast chicken and the vegetable-farro stir-fry for dinner on Thursday. A quick dinner was welcomed, as we did our massive recycling and shopping trip to the county seat in the morning. To our surprise, we had a thunderstorm in the mid-afternoon that even gave us some rain.
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.
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