BakerAunt
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I had shredded zucchini that I needed to use, and on Thursday, I finally had time to bake. I found a recipe, "Zucchini-Olive Oil Cake with Lemon Crunch Glaze," which had arrived in my inbox from a site called Cookstr, which may no longer exist, as I printed it in June of 2015, and it had been in a pile before I moved it to my binder so that I would remember to bake it. Gina DePalma is listed as the chef and the original cookbook as Dulce Italiano: Desserts from the Babbo Kitchen (publisher Norton).
The recipe specifies a 10-cup Bundt pan. I used a 6-cup regular Bundt shape and a 4-cup swirl Bundt pan. I suspect that both pans are actually 5 cups baking capacity. I made some changes in that I used half King Arthur AP and half white whole wheat pastry flour. I use just ½ cup olive oil and replaced the other half with buttermilk. I cut the salt from 1 tsp. to ¾ tsp., and I added 2 Tbs. milk powder. The cakes baked in 35 minutes. I decided not to do the Lemon Crunch Glaze this time. I will freeze on cake and do a regular vanilla glaze for the other. Both Scott and I found the smell during baking to be divine, so we are looking forward to a slice for teatime tomorrow.
Joan--I think that snacking dinners are great!
We had more black-eyed peas with rice and ham for Thursday night's dinner. I also made yogurt today.
We had more of the black-eyed peas with rice, ham, and vegetables.
Italian Cook--The April fall appears to have left me undamaged, for which I am thankful.
We did our big shopping trip to Plymouth today, then our local grocery store shopping to take advantage of the 10% Senior discount on Tuesday. So, I planned a meal that would not need a lot of hands-on time. I made Black-Eyed Peas with rice, ham, and vegetables (yellow bell peppers from a previous farmers market, chopped celery, and kale). I cook the black-eyed peas by themselves, the rice in the rice cooker, and sauté the vegetables in olive oil before mixing them together. I had ham pieces from the freezer to add. I was delighted at Walmart to discover four bags of Castor River long grain brown rice. I was about to use up the last bag that I bought at a market in South Bend. These were on sale for $2 for a 1 lb. bag, so I bought all four bags. While I cannot put my finger on why, this rice works the best in my black-eyed peas recipe.
I made Maple Granola on Monday, as we were almost out of the last batch.
We finished the last of the chicken salad sandwiches and had more of the Green Bean, Cherry Tomato, and Greek Cheese salad. I remembered to toast some almonds for it tonight.
I bought another three peaches at the farmers market on Saturday from a different vendor, although the peaches were again from Michigan. I wanted to bake peach muffins. However, on Sunday morning, I noticed that one had a notable bad spot, which was not there the day before. The peaches were not overly soft, so I thought that I would have more time to use them. Clearly, that was not the case, so on Sunday afternoon, I cut them up. Again, two of the three had the center of the pit rotted, and I cut out the surrounding pits. I had three cups of cut peaches, so I baked two different peach muffin recipes.
The first batch was Peachy Keen Muffins, which I baked as 12 small ones. I used whole wheat flour and sprinkled some Penzey's vanilla sugar from a sample packet on top of each one.
While those were baking, I made Oat and Peach Muffins but replaced the cinnamon and nutmeg with ¾ tsp. ginger. I also added a heaping 1/3 cup of crystalized ginger, which I soaked with the oats in the buttermilk for 15 minutes before proceeding. I used white whole wheat flour (King Arthur calls it golden wheat) for this batch and sprinkled them with demerara sugar. I baked this batch as six large muffins. I am fond of crystalized ginger, while Scott is not, so these are for me. I will freeze five of them but want to have one for breakfast tomorrow. I will probably have to refrigerate the small muffins after a day or so, since warm weather is not ideal for them.
That sounds very good, Kimbob, and I'm not a big fan of beef either.
That is quite the tomato haul, Mike. Ours are not doing so great this year. I may need to buy some to make sauce.
Some insects got into our green beans and ate the leaves, so we are probably done with green beans from our garden, much earlier than usual. I made Green Bean Salad with cherry tomatoes and Greek cheese crumbles for Sunday dinner, which we had with more chicken salad on buns. It is great using our own green beans and cherry tomatoes.
Jumbo muffins are easier to freeze, Kimbob.
I baked three loaves of my Whole Wheat Oat Bran Bread on Saturday. I have two ripe Dester Indiana tomatoes, so tomorrow, I will finally get to have my first BLT (turkey bacon and no lettuce). I am looking forward to it.
The vendor was sold out of sweet corn when I arrived at the farmers market, so chicken salad sandwiches and refrigerator dill pickles for dinner on Saturday. Hey, there was zucchini in the chocolate zucchini bread, so it's not like we skipped vegetables....
I baked eight whole/wheat/rye/semolina buns on Friday.
We had chicken salad sandwiches with spinach on rolls I baked this afternoon for dinner on Friday. We had refrigerator dill pickle spears on the side.
Aaron--kitchen remodels ALWAYS get extended! I'm glad your family is coping ok.
Not all celery is stringy, but when it is, it is not great, so I will make a note to use a peeler when that happens.
We finished the vegetable-farro stir-fry with more of the roast chicken for a later dinner on Thursday, as we needed to attend a zoning board meeting.
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