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We had Salmon and Couscous with Dill for dinner on Saturday. I had forgotten how tasty that combination can be. We also had microwaved frozen peas.
My husband pronounced the Mostly Whole Wheat Maple Buttermilk Bread to be the equal of his favorite Grape Nuts Bread. He likes the softness. He asked if I had ever baked it before, and I reminded him that I have baked it at least two, and maybe three, times. However, I had not baked it in the smaller loaf pans. I plan to use them for this recipe in the future.
On Friday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them next week.
I made yogurt on Friday.
Chocomouse--that is how I feel when I try to grab a snack of a few of my Whole Wheat Sourdough Cheese Crackers and discover my husband has inhaled them!
We have a local maple syrup producer coming to our farmers' market. I bought a quart from them last year, and the syrup is excellent. I bought another quart this year, and I noticed that they have gallon jugs available for $45. As a quart is $18, I consulted with my husband, and I ordered a gallon to pick up this weekend. They are also offering a $1 rebate if people bring back their bottles, and I just happened to have last year's in the refrigerator waiting for me to clean it out with hot water when I bake bread. I am excited at having a large supply of maple syrup on hand!
With that prospect, instead of thawing bread from the freezer on Thursday, I baked my Mostly Whole Wheat Maple Buttermilk Bread. That let me clean out the container with the water for proofing the yeast. The recipe makes too much for a 9x5" pan but is somewhat scant for two 8 1/2 x 4 ½ inch pans. I decided to try two 7 ½ x4" pans that I picked up some years ago at T.J. Maxx. The dough fits perfectly, and I have two nicely tall loaves, which I will be excited to slice tomorrow at lunch.
I also baked, at my husband's request, a double recipe of my adaptation of the Oatmeal Raisin Cookies from Jenny Can Cook.
For dinner on Wednesday, we had roasted chicken thighs, roasted potato chunks, and microwaved frozen peas. Usually, I put some kind of spices on the potato chunks, but I made them plain for my husband, tossing them in olive oil before roasting and salting them afterwards.
My husband is on a restricted diet for a couple of days, so for Monday dinner, I made, for me, my Spaghetti Squash and Parmesan Cheese Quiche, a healthier version of the recipe in Ken Haedrich's The Harvest Baker. Usually, I try to use a 2 lb. spaghetti squash, but my last one from fall (kept extremely well!) was a little over 3 lbs. Given how full my 11-inch diameter quiche dish was, I think that is the weight limit. This time, I used the oven's convection setting, both to partially pre-bake the crust, then to bake the quiche. The recipe said 375F, but I baked it at 375F convection. The quiche turned out nicely, only needing to bake for 38 minutes.
On Monday, I used the bones from two chickens that I had in the freezer and made a mostly plain broth for my husband. I did not add any spices, but since the original chicken had some on the skins I did my best and put it through the strainer four times.
I baked oatcakes on Sunday. I usually get around 17, but today, I got 18.
For Sunday dinner, I roasted two chicken thighs and made muddled mashed potatoes. We had salad also, with lettuce and some of the spinach coming from our planters under the grow lights, while the carrots and mushrooms came from the grocery, and a bit of the spinach from the farmers' market.
I made Maple Granola on Saturday.
I made yogurt on Saturday. I am loving my Chef Alarm!
Oats make everything healthier, Chocomouse!
Aaron--I use KABC white whole wheat flour. I preferred the BRM Ivory flour, but they stopped carrying it four or five years ago. I have the KABC membership where I get free shipping on orders over $25 and earn points that add up to coupons in increments of $5 off. I order enough other items from KABC (pumpernickel and medium rye flour, baking powder, special dry milk, cheese powder, espresso powder, cocoas) that it is worth my while.
I dislike Restaurant pancakes because they are so lightweight. My husband is not a big pancake eater, but he likes mine because they are substantial. I'll post a couple of my recipes in the next couple of days.
I don't think it hurts to move the dough out of the mixing bowl, so I usually ignore that direction unless it is a sponge, in which case I leave it in the mixing bowl. For raising dough, I like my dough buckets with snap on lids.
For dinner on Friday, I made Turkey, Spinach, and Oats Loaf--or rather loaves. My husband asked that I not add any spices to the meal, so I made his loaf without spices and mine with some rehydrated onion and Penzey's Mural of Flavor. I also cooked some bulgur in chicken/turkey broth I had left over from earlier in the week.
I made Oatmeal Pancakes for breakfast on Thursday and used a cup of oat milk, which I need to use up. I made them all wholegrain by using white whole wheat for the flour. They were excellent, and my husband even had two after eating his oatmeal. I went ahead and cooked the rest of the batter, so I will eat those two for breakfast tomorrow.
On Thursday evening, I baked Apple, Barley, and Olive Oil Cake to use the last four Winesaps that we bought last autumn. I baked the recipe as a 6 cup Bundt and a 3-cup Bundt. I plan to freeze the larger one, since my husband will be on a restricted diet for Monday.
I made clam chowder for lunch on Thursday and will have it for lunches through the end of the week.
For Thursday dinner, I made Salmon and Couscous with Greek Seasoning. We had it with microwaved frozen peas on the side.
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