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I'm glad you were able to bake your cookies, Italian Cook.
I tried, yet again, on Thursday, to tweak that recipe for Italian Breakfast Cookies that I found several years ago when I had to give up butter due to high cholesterol numbers. This time I used a combination of white whole wheat flour and whole wheat pastry flour and used avocado oil. I also used the rind of my last Cara Cara orange. I have not eaten one yet, as I want to let the flavors meld overnight, but my husband told me that they are still a take it or leave it cookie. I think part of the issue is that I just am not crazy about honey in cookies. I have made a note that when I have oranges again next year, I will replace the 4 Tbs. of honey with 5 Tbs. of sugar and a tablespoon of orange juice.
All the talk of peanut butter reminds me that there is an excellent peanut butter cookie that uses honey posted here at Nebraska Kitchen. It might have been from Mumphy? I baked it shortly after I posted it here from the Baking Circle when Nebraska Kitchen first opened and baked it shortly thereafter.
I'm glad your stove is back in action, Joan.
I made stir-fry for dinner on Friday using the leftover pork and pan deglazing from last night's meal. The vegetables were green onion, carrots, celery, red bell pepper, mushrooms, and some kale. I added 2 tsp. cider vinegar at the end to offset the kale, then mixed in cooked soba noodles.
I also made my usual batch of yogurt.
Italian Cook: I saw your question and searched "peanut butter cookies" here at Nebraska Kitchen and found the link that Joan posted to the recipe:
If it were not for the butter, I would try this recipe, but at least I have one that does not require butter.
Thursday night's dinner is sweet potatoes, which I roasted in the countertop oven, boneless pork chops that my husband cooked on the stove top, and microwaved frozen lima beans.
So, how did the cookies come out, Navlys?
This Thursday evening, I will be making the dough for my Whole Wheat Sourdough Cheese Crackers, which I will bake next week.
Joan--I'll be thinking of you and Sonny tomorrow when he has the PET scan. He will have to fast before it, so have good food on hand to feed him afterwards.
I baked Lemon Ricotta Cookies on Tuesday morning to use up the leftover ricotta from when I made the Turkey Lasagna last week. I like my adaptation of the recipe from the Olive Tomato blog. I use just 5 oz. of lower fat ricotta, use half white whole wheat flour, and add 1 tsp. Bob's Red Mill milk powder.
Those dinners are perfect, Joan. I'm glad his appetite has returned.
I made my lighter version of my Mom's hamburger stroganoff for dinner on Tuesday. I served it over brown rice (she always used white rice) with microwaved frozen peas on the side.
On Monday, I baked a Chocolate Olive Oil Bundt Cake. Tomorrow, I will put a Blood Orange Glaze on it. The blood oranges that I got this year were later than usual, and I noticed that some of them are more golden than red on the interior.
After sampling my attempt at an oil-based Cinnamon Oatmeal Scone at breakfast this morning, I decided that, while the taste is good, with their texture they are best relegated to afternoon tea, as they are like chewy cookies.
For dinner on Saturday, I made Turkey, Spinach, and Mushroom Lasagna. We have enough for two more meals.
I also made yogurt on Saturday.
I spent the better part of the day in the kitchen on Friday. I baked Maple Granola, as we were almost out of it.
I also baked the Olive Oil Greek Yogurt Brownies recipe that I adapted from The Mediterranean Diet. My husband is delighted that there will be chocolate for dessert tonight.
For my final bake, I attempted to make an oil-based version of my Scottish Scones by substituting 1/3 cup oil for the butter. I also used half white whole wheat flour and half whole wheat pastry flour. While I have created an excellent oil version of my Cranberry Scones, the Scottish scones recipe needs further work. I think that I needed a bit more buttermilk, and I might use avocado oil instead of canola. I also will try them next time without the scone pan, which I use for the Cranberry Scone recipes but never before used for this one. I used to bake these scones all the time, so I would like a heart-healthy version. I will taste the scones tomorrow at breakfast while watching Charles III's coronation.
On Thursday, I baked two loaves of my Whole Wheat Buttermilk Grape Nuts Bread, which is my husband's favorite. I have been working to make the recipe more wholegrain, but last time, I felt the whole wheat flour overwhelmed the malt taste, so this time I used mostly white whole wheat and just a cup of the whole wheat, along with bread flour. I will find out tomorrow, when we slice it at lunch, if I have fine turned the recipe.
I also baked my Oatcake recipe, so that we will have them for afternoon tea.
I made Salmon and Couscous with Greek Seasoning for dinner on Thursday, which we had with microwaved broccoli. I wanted an easy dinner, since I am going to weekly, short-term physical therapy sessions to deal with some muscle and sciatic nerve issues on my left side. The exercises help, but I am sore in the evenings, especially when I sit down.
I used my last butternut squash from the fall to make my Butternut Squash, Spinach, and Cheese tart on Wednesday for a late lunch and for lunches the rest of the week. I replaced the 2 Tbs. of sherry (original recipe used sherry vinegar) with a generous tablespoon of red wine vinegar. I normally use kale in the recipe, but I do not have any, and I found lovely spinach at the farmers' market.
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