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I am so glad that you will soon have your new stove, Skeptic!
On Sunday morning, I baked Oatmeal Black Raspberry Muffins with black raspberries that I froze earlier this summer. I used an oatmeal blueberry muffin recipe that I like.
I also baked the King Arthur Fantastic Fudge Birthday Cake. I replaced the King Arthur flour with regular AP and the cornstarch with 2 Tbs. of barley flour. (King Arthur adds 2 Tbs. of cornstarch to tone down the gluten in their flour, so regular AP works well, and the barley flour was just to see how it comes out. I also replaced 2/3 of the oil with olive oil and added 2 Tbs. milk powder. I have changed the mixing instructions. I use my hand mixer to beat together the oil and sugar, then beat in the eggs and vanilla. I use my cake whisk to mix in the dry ingredients, then use it to slowly mix in the water. Finishing with my spatula. I find that makes for a more tender cake. Tomorrow, I will make a white chocolate, cream cheese, and butter frosting and assemble my bonus daughter's birthday cake!
September 3, 2023 at 9:08 pm in reply to: What are you Cooking the Week of September 3, 2023? #40251Mike--I second Len's suggestions. I've been using zucchini with tomato and pasta for the past month.
I had a busy day in the kitchen. I made yogurt. I also made a dent in the pile of tomatoes and made tomato sauce.
For Sunday dinner, I made a new recipe from Kenji Lopez-Alt at Serious Eats: "Summer Vegetables Lasagna with Zucchini, Squash, Eggplant, and Tomato. I had signed up for their emails, and this recipe was featured recently. I also found a lovely eggplant at the farmers market. I used a regular zucchini and a golden arrow zucchini, which is a lovely yellowish orange. While the recipe requires sauteing the slices in olive oil, I followed one commentator's suggestion and brushed them with olive oil and roasted them in a single layer at 400 for 30 minutes. My other change was to replace the butter with olive oil and use 1% milk for the white sauce. To thicken it a bit, I added 1 Tbs. flax meal. I also did not soak the oven-ready lasagna noodles, which is not necessary. That meant I did not put a final layer of noodles on the top. The lasagna was excellent, and perfect for a vegetarian meal.
I made turkey-zucchini loaf with peach Dijon glaze for dinner tonight. We had it with an ear of corn each and broccoli salad.
I had a busy day of baking on Friday in preparation for my bonus daughter and her boyfriend's visit. I baked an adaptation of Mumphy's Peanut Butter Honeys (recipe at Nebraska Kitchen). I had accidentally bought a no-stir peanut butter. It was the same company and the same design as the natural peanut butter I always buy, but I did not read the full label. So, I am using this jar for baking. For the adaptation, I replaced the flour with white whole wheat and used 3 Tbs. of avocado oil. I also added 1 Tbs. Bob's Red Mill milk powder. The cookies baked well, except that the second sheet, which I baked at the same temperature as the first sheet for the same length of time, burned on the bottom. My husband and I ate the evidence. The cookies came out well, but they are not as sweet as most peanut butter cookies, which I had noticed back when I baked the recipe some years ago with butter. I think that I might add a bit of brown sugar next time.
My second baking project was the Squash Whole Wheat Oat quick bread because I had part of a zucchini left to grate from the baking projects earlier in the week. I set aside a cup of the grated zucchini to use in Saturday's dinner and used the other two cups to make four loaves in my Nordic Ware 4-well loaf pan. I used cinnamon chips in the batter, and they stuck, so one loaf was a bit crumbly, but I was able to freeze the other three.
My final baking project was three loaves of my Oat Bran Whole Wheat Bread. I have been refining this recipe that I adapted from Peter Reinhart's Oat Bran Bread. I have felt the last few times that the finished bread needs to be a bit softer, so I increased the olive oil--which I had added to the original recipe--from 4 to 5 Tbs.--which made for a slightly softer dough. (The idea occurred to me because I baked Len's buns earlier in the week, and I compared the oil content of that single-loaf recipe with what I was using for a three-loave recipe.) The loaves came out beautifully, except that as I was putting them in to bake, one slipped slightly and got a bit of a dent on one end, which turned into a giant air pocket in the oven. We will eat that one first. As soon as I am satisfied with this recipe, I will post it at Nebraska Kitchen.
My husband helped me tackle the dishes from the baking and cooking, or I would have been up even later than I was.
It is good to hear from you after the hurricane, Joan. Being able to cook dinner after that storm must have made it taste extra good.
I made broccoli salad on Friday night. My bonus daughter and her boyfriend are arriving tomorrow, and I am planning an easy dinner, since we need to pick them up at an airport that is a much longer drive from here than the airport we drove to earlier in the week.
I made sourdough pan pizza for dinner on Thursday. I tried a new combination for the topping. I made the sauce out of cherry tomatoes with a dash of balsamic vinegar. I topped with Canadian bacon, mushrooms, a few black olives on my side, and 4 oz. of goat cheese. The goat cheese goes well with the cherry tomatoes but does not work exactly with the Canadian bacon. I think goat cheese would be better in a vegetarian pizza.
After dinner, I baked Whole Wheat Sourdough Cheese Crackers from dough I had in the refrigerator.
Our Big Boy tomatoes finally started ripening. We are agreed that of the varieties we planted, these are the best--nicely sweet and excellent in sandwiches.
Thanks for letting us know that you are ok, CWCdesign.
Given the winds, Joan may be without power for the next couple of days.
Mike--When word gets out what kind of meals are served at your house on "Work from Home" days, the entire department is likely to start showing up!
I'm still mulling over trying the Ball recipe for zucchini relish, but with company leaving yesterday and more company coming in Friday, I am short on time. I loved the Holiday Inn reference. It's one of our favorite films, and we often quote lines from it.
Wednesday's dinner was simple: turkey bacon and tomato on the Len's buns that I baked this morning, along with microwaved green beans from our garden, and slices of cantaloupe from an excellent melon that I got at the farmers' market last Saturday.
I made another batch of zucchini muffins, since I already had zucchini shredded. I made these as six large muffins. I also baked ten Whole Wheat/Rye/ Semolina buns.
Joan and CWCdesign--I am thinking of both of you and keeping you in my prayers.
Monday was also our final dinner with my younger bonus son and his family. I made the Oven Crispy Fish and Chips with Dill Tartar Sauce, which we had with microwaved fresh broccoli on the side. They fly home tomorrow. It has been wonderful spending time with them and the new grandson.
I also made tomato sauce today, since our garden is now producing well. I hope it will be the first of many batches.
Mike--I'm tempted to try the Ball zucchini relish recipe, even though we do not usually eat foods that call for relish. Perhaps it is the challenge.
On Monday, I baked a half recipe of my adaptation of The Shipyard's Zucchini Muffins. Given how rapidly they are disappearing, I should have baked the double recipe!
I ran out of steam last night after making the crust for the blueberry pie, so I baked it Sunday morning and served it for dessert tonight. These blueberries are from last year's freezer batch.
I also noted that we were running out of cookies, so I baked the King Arthur recipe for Spiced Rye Cookies.
I made yogurt on Sunday. For dinner, I made Cherry Tomato Sauce with vegetables (green and yellow squash, yellow and purple bell pepper, and mushrooms) and mixed in the leftover roasted chicken from last night.
Mike--Are you going to use the Ball canning book recipe?
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