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Mike--I wish that I could find some good peaches. The Michigan ones I bought from the guy at the corner stand peeled easily, and the pits came out easily, but the taste was so-so. I would like to make some peach jam to have for my zucchini-turkey loaf.
Navlys--I miss the Sprouts store where we shopped in Texas. They had great bulk nuts--and they were never stale or rancid.
Quick note: the zucchini oatmeal cookies were much better the second day.
On Saturday, I baked my Whole Wheat Sourdough Cheese Crackers from dough that I made earlier in the week.
I had a scant cup of grated zucchini left over from when I baked the Zucchini Oatmeal cookies earlier in the week. For lunch on Saturday, I sauteed chopped onion in olive oil, then added the grated zucchini and briefly cooked. I whisked an egg and poured it over the zucchini-onion mixture. After the egg set, I had planned to flip it, but I realized that would be difficult, so I settled for sprinkling ¼ cup of mozzarella over it, then folding it like an omelet. I put it between two slices of bread, after adding a couple slices of tomato, and it was an excellent sandwich.
To go with leftover roasted chicken thighs on Saturday, I made a mash-up of Kenji Alt-Lopez's "Fast and Easy Pasta with Blistered Cherry Tomato Sauce and Deb Perelman's "Roasted Cherry Tomato Pasta." We have an abundance of cherry tomatoes, as my husband accidentally planted an extra one that he thought was a regular tomato plant. I heated 3 cloves of minced garlic in cold olive oil for about 30 seconds, then added cherry tomatoes--about 2 ½ cups. Although Kenji does not cut them, my experience is that they should be halved. While the tomatoes cooked for 10 minutes, I started 8 oz. of water for rigatoni. In a separate skillet, I sauteed red bell pepper and green onion in olive oil, then added sliced mushrooms, more olive oil, then chopped yellow and zucchini squash. I had a bit of leftover kale, so I threw that in. As the tomatoes got saucy, I added a bit of pasta water. I poured the vegetable mixture into the now saucy tomatoes and added a splash of balsamic vinegar. (That idea came from Deb.) I drained the pasta, reserving some of the water and added the pasta to the tomato mixture. I added just enough pasta water to make a nice sauce, then grated Parmesan over it and mixed it in. I grated extra Parmesan over individual servings. Cherry tomatoes make a great light sauce with just the right amount of sweetness. My husband is now glad that we will have so many cherry tomatoes.
We had some of a small loaf of zucchini bread from the freezer for dessert, so I have eaten a lot of summer squash today!
Dinner on Friday was roasted chicken thighs, the last of the sweet corn our neighbors gifted us from their farm, and microwaved fresh green beans from our garden. We have eaten a lot of green beans, and neither of us is tired of them.
Thank you, Navlys, Skeptic, and Riverside Len for the anniversary wishes. Navlys, we have been married 13 years. It took me a while to find the right guy, but he is worth the search.
On Thursday, I had my first turkey bacon and tomato sandwich of the season, using tomatoes from our garden. It was good, but I probably should have foreseen that the Pumpkin Rye Whole Wheat Bread with Molasses is not the perfect pairing for tomatoes and turkey bacon, as the bread overwhelms the filling.
Dinner tonight was the rest of the pork tenderloin, sweet corn, and more microwaved green beans from our garden.
Thank you for the good wishes, Chocomouse. Happy Anniversary to you and your husband! And to your daughter and her husband. And to your son and his wife! August seems to be a popular month for weddings. Yesterday was the 43rd anniversary of a good friend and her husband. Tomorrow is the date my parents were married in 1950.
I have been wanting to try some kind of oatmeal zucchini cookie that does not use butter. I found two recipes and decided to try this one on Wednesday:
I followed the recipe except for adding 1 Tbs. Bob's Red Mill milk powder and 1 Tbs. flax meal. I got 12 cookies rather than 18, although I used my 1/4 cup scoop. I'm not sure how to describe the cookies. They are more like little cakes with a firmer outside. My husband and I agreed that they need more spice, so if I bake them again, I will double the cinnamon and add 1/4 tsp. nutmeg. They are low in sugar and completely wholegrain, but I will not rush to bake this recipe again.
On Tuesday, I made yogurt. I also de-seeded the last basket of blackberries. I only had about 1 ¾ cups of puree after I finished, which is not enough for another batch of jam, so I froze it and will use it in a future pan of brownies.
Thank you, CWCdesign and Joan for the good wishes.
We re-ran last night's dinner on Tuesday and will re-run it again tomorrow.
Joan--Has it cooled down where you are? That heat index is horrible.
Sorry for the misinformation, Chocomouse. Maybe someone else has an answer for Skeptic.
I have found that my used Zo bread machine can also handle almost 6 cups of flour, although I only have used it for single loaves, since most of my 2-loaves recipes take more grains than that.
On Monday, I made Maple Glazed Pork Tenderloin, muddled mashed potatoes and microwaved green beans from our garden. We had cantaloupe for dessert. It was a great celebration for our anniversary.
Hi, Skeptic--I recall in another thread that you were asking how people cope with recipes that have a large amount of dough that might be too much for a smaller mixer. I have no direct experience, as mine can handle large loads. However, I recall that Chocomouse uses a bread machine, not a mixer for her breads, and I think that she said that she does half at a time. Perhaps she can weigh in with advice on the matter.
We were almost out of bread, so on Monday I baked Pumpkin=Rye-Whole Wheat Bread, a recipe that I adapted from Jane Brody's Good Food Gourmet (pp. 416-417). I use buttermilk rather than regular milk, reduce the molasses from ½ to 1/3 cup, reduce the salt from 1 Tbs. to 2 ¼ tsp., used a combination of BRM dark rye and King Arthur Pumpernickel, added special dry milk, replaced 4 Tbs. butter with olive oil, and replaced half of the AP flour with whole wheat and the other half with BRM artisan bread flour. I also add ½ cup of mixed grains--in this case barley, rye, and oats. I found that the dough was a bit too much for two 8x4 pans, so I bake it as two 9x5 loaves. That makes them not as high but wider. Essentially, it is now my recipe. One reason I chose this recipe is that I need to make freezer space for green beans, so that means I need to use some of my supply of frozen pumpkin.
I made a pasta salad for lunch, using tricolor pasta and an English cucumber and green onion from the farmers' market and cherry tomatoes from our garden. I made a dressing of red wine vinegar and olive oil combined with Penzey's Sandwich Sprinkle. I added a bit of garlic powder to liven it up. I also added sliced black olives and goat cheese. I will eat it for lunches this week, as my husband is not fond of such salads.
For dinner, we had the last of the turkey-zucchini loaf, sweet corn, and microwaved fresh broccoli. For dessert, we each had a slice of cantaloupe, which we had bought from the stand at the edge of town. It is sweet and delicious!
We had leftover turkey-zucchini meat loaf, sweet corn, and microwaved fresh green beans from our garden.
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