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I made a pasta salad on Monday to go with the little bit of leftover farro stir-fry tonight. I used colorful pasta with two cucumbers, green onion, a red bell pepper (wish I had had more to add), carrots (which I do not usually add, but I wanted more vegetables), cherry tomatoes, and Greek olives. We sprinkled some feta over our individual servings. For the dressing, I used ½ cup olive oil, ¼ cup red wine vinegar, 1 tbs. maple syrup, and 2 tsp. of Penzey's Sandwich Seasoning. It is a large salad, so we will have leftovers well into the week.
Oh, and I made yogurt on Sunday.
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You must be logged in to view attached files.Those fajitas look so good, Joan!
We had more of the farro stir-fry and the rest of the green bean salad.
I had two peaches left from my jam making, so on Saturday morning, I baked Peachy Keen Muffins, a recipe that I adapted from one on the King Arthur site. I made them as six large muffins, and I froze two for future breakfasts. I had time for a leisurely breakfast because the town hosted the annual triathlon today, and I had no desire to try driving to the farmers market at 9 a.m. with legions of people doing the bicycling leg racing in the other direction. By 10 a.m., the road was clear.
In the afternoon, I baked Whole Wheat Sourdough Cheese Crackers from dough I made a week ago. I cut the baking time on all trays at the end, as they sometimes can brown too quickly. I think that is due to the current state of the sourdough I use for them. It is hot for baking, but we turned on the air conditioner because crackers are important!
We used up the bread on Friday, and I did not have time to bake more loaves as I was busy with errands this morning and jam making this afternoon. I decided to bake rolls after dinner, as they would be faster and not require having the oven on for too long, as our heat and humidity have returned. I decided to bake Maple-Walnut and Oat Rolls, the King Arthur recipe that I baked last week with my changes, but this time increasing the water from 2 oz. to 3 oz. The dough was less dense, and the rolls baked beautifully, with better rise. The shaping is tricky, due to the chopped walnuts.
Thank you for the kind wishes, Joan and CWCdesign!
I de-seeded the rest of the blackberries today. I made a batch of four half-pint jars of jam. I also froze two containers of 12 oz. of puree to use in future brownies. I had a cup of puree left. I froze it for now and will figure out how to use it later. We had a good berry season.
For dinner on Friday, I made a farro stir-fry with ground turkey, zucchini, red bell pepper, some celery, green onion, some yellow bell pepper, and mushrooms. I cooked the farro in some turkey broth from the freezer before combining it with the browned meat and the sauteed vegetables.
Hmm. Now we need pictures of hot dogs using King Arthur's New England hot dog pan.
Then we need pictures of Chicago hot dogs vs. New York hot dogs--
Today, Thursday, is our 15th wedding anniversary. For dinner, I made the Green Bean, Cherry Tomato, and Feta Salad, using our green beans and a few of our cherry tomatoes joining the basket I bought at last week's farmers market. For the entrée, I made salmon with a maple, Dijon mustard, and pecan meal coating. For dessert, we had the last of the Bittersweet Blackberry Brownies.
Wednesday night dinner was the rest of the chicken thighs, more sweet corn, and microwaved frozen peas.
I baked Blueberry Oat Muffins on Wednesday morning to use up the rest of the blueberries we picked two weeks ago.
Note on Wednesday: the peach jam is a bit runny. Next time, I will increase the cooking time on the jam maker by 2 minutes if I have particularly juicy peaches. The only drawback to the Ball jam maker is that increasing the default cooking time must be done in advance; it is not possible to add time at the end.
What a beautiful loaf, Mike!
We did our big shopping run to a nearby small city on Tuesday, where we also had other errands to run. After lunch, we did our usual local shopping trip. In the afternoon, I made peach jam, using Michigan peaches that I bought at the farmers market last Saturday. I ended up with four half-pints and one 4 oz. jar, as well as some in a jar in the refrigerator. I am not certain how well it set, as the jam in the refrigerated jar is runny. I will see what the canned jars look like tomorrow. I was glad that we had leftover chicken for dinner tonight along with microwaved broccoli and more sweet corn, the latter a gift from our neighbors to the north who have a farm. They said that raccoons got their first planting, but this second one escaped the marauders.
I noticed at breakfast on Monday that we were almost out of granola, so I baked a batch later in the morning.
For dinner on Monday, I roasted six chicken thighs. Scott skinned them for me, then I rubbed the tops with a bit of low-fat mayonnaise, then dipped them in ¾ cup of toasted panko mixed with 1 tsp. Smokey Paprika and ½ tsp. onion powder. We had the roasted chicken with the last two ears of sweet corn and some microwaved frozen peas.
On Saturday, I baked Banana Oat Muffins for breakfast to use up four small overripe bananas. I baked them as six large muffins and froze two. In the afternoon, I made dough for Whole Wheat Sourdough Cheese Crackers, which I will bake next week. I did not realize until this morning that Scott was going to run out of crackers after today, or I would have made the dough earlier in the week.
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