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I'm happy to hear you have had an excellent tomato harvest, Mike! How wonderful. I'm dreaming of Turkey Bacon and Tomato sandwiches now. Also, still dreaming of pizza, but perhaps that will happen next week when we have another cold spell.
For dinner on Friday, I made stir-fry, using the leftover pork, the deglazing, soba noodles, carrots, celery, red bell pepper (including a tiny one on the plant that has overwintered inside), mushrooms, and broccoli.
On Saturday, I made yogurt. For dinner, my husband had leftover soup. I made a Spaghetti Squash Quiche using my last spaghetti squash from last autumn. I was amazed that it kept so well. I also used three of my farmers market eggs in it. My husband is not big on quiche or on onions, so I had a piece for dinner and will eat the rest for lunches for the next five days.
Thanks, Len and Joan. I'm happily recovered.
I made the dough for Whole Wheat Sourdough Cheese Crackers on Friday. We are going through this last batch quickly, so I want to be ready to bake more next week.
Your Hot Cross Buns have made me start to think about baking some soon, Skeptic!
Ah, yes, Joan. I think that I printed off the recipe from a link you posted for the Georgia Cornbread, although I have not baked it.
Great--with three people having pizza, now I want pizza!
We had more of the soup tonight, which let me focus on a day of baking.
I am feeling better after my brush with whatever the heck I had Monday night into Wednesday. Thankfully, it was more annoying than debilitating. Other than major chills on Monday night and runny nose, itchy eyes, and general tiredness, I was mostly focused on not infecting my husband.
I was able to bake today, and I made the most of it. I baked Whole Wheat Apple Muffins with Penzey's Cinnamon Sugar sprinkled on top. I had one for lunch with a single-egg omelet.
I also tried the King Arthur Lemon Crinkle Cookies again with my substitution of white whole wheat flour, an increase of avocado oil from 4 to 5 Tbs. and an increase of Lemon juice from 3 to 4 Tbs. and addition of 2 Tbs. Bob's Red Mill milk powder. I got 16 rather than 22 cookies. I plan to let them rest until tomorrow so that the flavor can infuse.
Two loaves of Whole Wheat Buttermilk Grape Nuts Bread is my final bake on Monday. It is one of Scott's favorite breads. I have been working on making it more whole grain and now use white whole wheat flour so that the malt flavor does not get eclipsed. It was chilly in the house, so the rising times were longer than usual.
I'll bet that pizza tasted as wonderful as it looks, CWCdesign!
On Wednesday, my husband pan-cooked some boneless pork ribs and I roasted sweet potato chunks tossed in olive oil. We had microwaved frozen mixed vegetables as well.
That's a lovely stir-fry, Len.
Glad you are on the mend, Joan.
We had more of the soup for dinner, I started feeling under the weather last night, so I took it easy today.
We had more of the soup for dinner tonight.
I made yogurt on Sunday
I also made turkey broth, using the bones from our Thanksgiving turkey, which have been taking up freezer space. I used a large oval Staub pot, which nicely holds the turkey bones to make the broth, which I strained into a bowl.
I used the same Staub pan, with about 75% of that broth, to make soup, thus making my husband happy that there was not an extra pot to wash. The soup's additional ingredients were browned ground turkey, 2 cups of Bob's Red Mill Vegi-Mix (split green and yellow peas, red and brown lentils, and barley), sauteed chopped carrots, celery, and yellow bell pepper, sliced mushrooms, rehydrated dried onion, a tablespoon of Penzey's Ozark seasoning, and then, at the end of cooking, I add kale sauteed in olive oil. It began raining in the late afternoon on a chilly day, so soup is perfect for tonight, with enough left for at least four more meals. I froze the remaining turkey broth.
We are finishing the hamburger stroganoff tonight with microwaved broccoli as the vegetable.
I baked Apple, Barley, and Olive Oil Cakes on Saturday. I split the batter between 1 6-cup regular Bundt pan and a 3-cup Kaiser Bundt pan. I will freeze the smaller one. Tomorrow, we will begin eating the larger one. I still have some apples to use up. Although they are getting a bit wrinkly, they are not soft. These were supposedly traditional Winesaps, but I think they are too large for that and must be the newer variety. They just do not soften up in pie, which is why I still have them around. They do best in either apple crisp or in a recipe like this cake which requires grated apples. The food processor made quick work of the grating.
We had more of the hamburger stroganoff, but we had microwaved frozen mixed vegetables with it.
I prefer unfussy sourdough starters that do not require daily feeding. Mine gets used about every two weeks now, thanks to my husband's insatiable desire for crackers, but it has gone for over a month and still recovered. I have been working to use it more in breads. It is also what I use for my pan pizza crust.
I started the day on Friday by baking Pumpkin Streusel Muffins and having two for breakfast. I then made my version of Peanut Butter Honeys, a recipe that Mumpy, from the former King Arthur Baking Circle, posted there, and which I moved to Nebraska Kitchen when King Arthur unceremoniously dissolved the site. My changes are minor to increase nutritional value. I use white whole wheat flour, natural crunchy peanut butter, and add 2 Tbs. milk powder and 1 Tbs. flax meal. I was about 5 g short on peanut butter and did not want to open another jar, so I used almond butter to make up the difference. (I have metric weights for the honey and peanut butter to avoid having to clean our measuring cups.) These little cookies go surprisingly well with tea.
I made my healthier version of my mom's Hamburger Stroganoff for dinner on Thursday, which we had over a mixture of 2/3 long grain brown rice to 1/3 wild rice mix. It's a comfort food for a chilly, normal Midwestern spring day. We had microwaved fresh broccoli with it.
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