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That dinner sounds good, Len! And "planned overs" are always good!
For dinner on Monday, I made Turkey Zucchini Loaf with Peach-Dijon glaze, using thawed frozen zucchini. I also roasted sweet potato chunks alongside the meatloaf. We had coleslaw on the side. And we have planned overs as well!
Navlys--the dates on sealed spice bottles are probably like most of the dates on food. The government requires the expiration date, but most of the food is fine beyond that date. I found a jar of Penzey's Now Curry late last year that is probably years old. It was unopened, and I didn't notice a difference. I don't remember when I opened my Penzey's garlic powder, or onion powder, or Sunny Paris--it's been a while--but they are still fine. I also buy Penzey's spices in bags and re-fill my jars because it is cheaper. Again, I have not noticed a difference. If the dates still bother you, send a direct email to Bill Penzey and suggest he address the subject in one of his emails. Most of us just don't go through spices at breakneck speed. When I read cooking columns that suggest tossing spices after a year, I think to myself that these people have too much disposable income.
For lunch on Sunday, I cooked a cup of dried penne pasta. I mixed it with the slightly warmed roasted asparagus, cherry tomatoes, and mushrooms I made last night and added a bit of pasta water and 2 oz. of feta left over from last week's frittata. I will be able to get two additional lunches from it.
I made coleslaw on Sunday to go with ham sandwiches for dinner. Kroger has had some very nice organically grown cabbages.
I made Cornmeal Pumpernickel Waffles for breakfast on a cold and drizzly Sunday morning. The recipe is from the King Arthur Whole Grain Baking Book.
That roast sounds delicious, Navlys. I need to try using my newer slow cooker for something other than apple butter.
Our local farmers market was not held today, since twice yearly the vendors take a week off as we move from the winter indoor to the spring and summer outdoor location. However, a local vendor's asparagus was ready, so Scott drove me to the farm where I bought a pound of the most beautiful asparagus from the same vendor as last week. I could not resist making the roasted asparagus, cherry tomatoes, and mushrooms again for dinner, while Scott had microwaved fresh broccoli and a few of the roasted tomatoes. The main dish was Salmon and Couscous with Penzey's Greek Seasoning.
I also made yogurt today.
Your bread sounds delicious, CWCdesign.
I made Maple Granola on Friday. It is a staple in our house, so I make it about once a month. The recipe is from the King Arthur Whole Grain Baking Book, but with their later change that adds 1/2 cup powdered milk and reduces the oil to 1/2 cup. I reduce the unsweetened flake coconut to 1/2 cup. I always add a heaping half cup of pumpkin seeds along with a cup each of pecans, sliced almonds, and sunflower seeds. With 7 cups of oats, it counts as health food, and Joan, Chocomouse, and Len will back me up on that!
We repeated the ham sandwiches (so good on the Whole Wheat Maple Buttermilk Bread!) and microwaved frozen lima beans.
We had ham sandwiches and microwaved frozen lima beans.
I baked that oil-based peanut butter oatmeal cookie recipe again on Wednesday. As I have done before, I reduced the oil to 2/3 cup because I use crunchy, natural peanut butter. I also used up the rest of a bag of peanut butter and milk chocolate chips. However, I remember last time thinking that they were not oaty enough, so I added an additional ½ cup of old-fashioned oats. That did make it a bit difficult to incorporate the cup of chips. I ended up kneading them in with my hands at the end. I used a #30 scoop to put nine on each cookie sheet. I used wet fingers to press the dough down before baking. Scott and I both like the taste and texture, so I will add the extra half cup of oats whenever I bake the recipe again.
With the extra oats, I am firmly in the camp of Joan and Chocomouse that oats in cookies make them health food, especially when I use white whole wheat flour. (King Arthur is now calling it "golden" wheat as a re-brand, since too many people assumed that it was the same as AP.)
We had a dinner of sliced ham, roasted sweet potato chunks, and microwaved frozen peas. I had planned to make coleslaw, but I somehow managed to bite my tongue a couple of nights ago while sleeping, so I needed food with less texture.
I baked two loaves of Mostly Whole Wheat Maple Buttermilk Bread on Tuesday. These are smaller loaves baked in 7 ½ x 4-inch pans. They will be perfect for ham sandwiches. I waited until late afternoon to start the bread, as temperatures soared to 80 F today, but a cool front came through in the later afternoon.
My husband had the rest of the chicken, vegetables, and pasta for dinner on Tuesday. I used my leftover roasted asparagus, tomatoes, and mushrooms, to which I added sliced green onions and some chopped ham, to make a frittata, using eggs from the farmers' market. I ate a quarter of it; I will eat the rest for three lunches this week.
I was ecstatic to find asparagus at the farmers market on Saturday. For dinner on Monday, I tossed it in olive oil and garlic powder with chunky cut mushrooms and cherry tomatoes, then roasted it for nine minutes, sprinkled it with Penzey's Sunny Paris, then roasted another three minutes. I had some of it with sliced ham and leftover roasted sweet potato chunks. My husband, who is not a fan of asparagus, had microwaved broccoli with his ham, along with leftover mashed potatoes and a couple of sweet potato chunks. The temperature today was 80 F and it will be equally warm tomorrow. I just hope that the growers can keep their asparagus from bolting before the weather cools again. I look forward to asparagus all year, and I would like a longer season.
I baked Whole Wheat Sourdough Cheese Crackers on Sunday from dough that I made last week. My husband has been without his beloved crackers for a few days, so he is happy.
We had leftover turkey, vegetables, and pasta.
I made yogurt on Sunday.
For Saturday's dinner, I used the leftover turkey and gravy with carrots, mushrooms, and celery to make a rigatoni pasta dish. I also added a cup of turkey broth from the freezer and some grated Parmesan at the end. We should have enough for one or two more meals.
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