BakerAunt
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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?
After Saturday's dinner, I will be baking a blueberry streusel pie--a special request from my younger bonus son, who takes after his dad in the pie area, so there will be two happy guys tomorrow.
For Saturday dinner, I roasted a small chicken, which we had with the rest of the sweet corn and leftover cherry tomato, green beans, and goat cheese salad. Our grocery sometimes has leftover uncooked chickens that were not needed for rotisserie chicken and sells them at a discounted price (99 cents per pound). I have found that these chickens are particularly delicious.
On Friday evening, I made the dough for cinnamon rolls. After shaping, I parked the dish in the refrigerator to be baked for breakfast on Saturday morning. I made these half whole wheat, and I used buttermilk, with avocado oil replacing the butter.
I am sorry that you have to wait for the oven, Skeptic. I bought my little countertop convection oven about 8 years ago when my oven was out of commission. As it turns out, the countertop oven comes in handy for overflow, and also for not heating up the kitchen.
To go with leftover roasted chicken thighs, and with sweet corn on Friday, I made my cherry tomato, green beans, and goat cheese salad. I have learned that steaming the green beans rather than cooking them in boiling water produces a superior result.
After we picked up our guests from the airport on Thursday, I made a quick dinner of Sloppy Josephines, which we had with leftover broccoli salad and sweet corn--the best we have had this year.
Chocomouse--I looked online for zucchini relish and found some recipes. One poster had adapted her recipe from the Ball Canning book, so that is one place to look.
On Wednesday, I baked Whole Wheat Oat Flax Buns. I also baked Big Lake Judy's Molasses Cookies. In the evening, I made dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them next week.
Well, the best laid plans have gone awry. We expected to pick up my younger bonus son and his family at the South Bend airport, but he called this morning to say that their plane out of Colorado had been delayed, so they would miss their connecting flight. They were re-routed and were to arrive this evening. Then, he called back at noon to say the flight had been cancelled due to the airline's not being able to replace a part. They are now re-scheduled to arrive tomorrow evening. The upshot is that they have lost a day and a half they would have had here.
That also meant that I had to scramble dinner plans for tonight and tomorrow. I roasted the chicken thighs that were to be Thursday's dinner, since the meat needed to be cooked. We will warm up the leftovers for Friday's dinner. I also roasted small potatoes, carrot chunks, and chunks of a flying saucer-shaped squash after coating them with vinegar and some Penzey's Mural Seasoning. We had more of the broccoli salad with it, but there is enough left for it to be part of tomorrow's Sloppy Joe meal.
On Tuesday evening, I again baked that recipe for Bittersweet Blackberry Brownies that I first tried a couple of weeks ago. This time, I added 1 tsp. espresso powder. I used the countertop convection oven.
I needed protein to go with leftover Cherry Tomato Sauce with Vegetables and Rigatoni, and with the broccoli salad I made last night, and it needed to be a one-night dinner on Tuesday, since my younger bonus son, daughter-in-law, and the soon to be four-month-old grandson arrive tomorrow for a six-day visit. I found a boneless, half chicken breast at the grocery this morning. I briefly soaked it in buttermilk, then coated it with Panko that I had first toasted for 5 minutes. I sprinkled Penzey's Justice blend on it, then roasted it. There is even a little left over for me to have for lunch tomorrow. That broccoli salad that I wrote about yesterday is excellent with the changes I noted. My husband loved it, so I will be making it again.
Joan--definitely try the broccoli salad! Yum! Also, I now am picturing you going to the mailbox, prepared to do battle, as were the knights of old!
Chocomouse--I am so glad that you are getting better. Some years ago, a friend's son had a similar, unknown spider bite, which needed emergency care.
We had leftover roast chicken and the Cherry Tomato Sauce with Vegetables and Rotini.
Our garden is producing a lot of beans, so I blanched and froze three 1 ½ pint containers on Monday. It will be nice to have these in the fall and early winter.
After dinner, I tried a new recipe, the Best Broccoli Salad, by Holly Nilsson at Spend with Pennies:
https://www.spendwithpennies.com/broccoli-salad/
I used her suggestion to substitute Greek yogurt for half the mayonnaise in the dressing. I used low-fat mayonnaise and Chobani nonfat Greek yogurt. The recipe says salt and pepper to taste, so I settled for ¼ tsp. salt and some freshly ground pepper. I used some sliced green onion rather than the red onion that my husband cannot eat. Instead of regular bacon, I cooked five slices of turkey bacon and crumpled it in. The salad is supposed to rest for a day, so we will try it at dinner tomorrow.
For Sunday dinner, I roasted a small chicken. We also had Cherry Tomato Sauce with Vegetables (yellow squash, green squash, mushrooms, red and purple bell pepper), and Rotini the recipe that I wrote about the week of August 6. As we were eating, I thought that it did not taste as good as I recalled. Then, I realized that I had forgotten the splash of balsamic vinegar and added it. The balsamic vinegar makes all the difference! We also had the last two ears of sweet corn.
I have posted the Cherry Tomato Sauce with Vegetables and Rigatoni.
Earlier in the day, I made yogurt.
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