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So, how did the cookies come out, Navlys?
This Thursday evening, I will be making the dough for my Whole Wheat Sourdough Cheese Crackers, which I will bake next week.
Joan--I'll be thinking of you and Sonny tomorrow when he has the PET scan. He will have to fast before it, so have good food on hand to feed him afterwards.
I baked Lemon Ricotta Cookies on Tuesday morning to use up the leftover ricotta from when I made the Turkey Lasagna last week. I like my adaptation of the recipe from the Olive Tomato blog. I use just 5 oz. of lower fat ricotta, use half white whole wheat flour, and add 1 tsp. Bob's Red Mill milk powder.
Those dinners are perfect, Joan. I'm glad his appetite has returned.
I made my lighter version of my Mom's hamburger stroganoff for dinner on Tuesday. I served it over brown rice (she always used white rice) with microwaved frozen peas on the side.
On Monday, I baked a Chocolate Olive Oil Bundt Cake. Tomorrow, I will put a Blood Orange Glaze on it. The blood oranges that I got this year were later than usual, and I noticed that some of them are more golden than red on the interior.
After sampling my attempt at an oil-based Cinnamon Oatmeal Scone at breakfast this morning, I decided that, while the taste is good, with their texture they are best relegated to afternoon tea, as they are like chewy cookies.
For dinner on Saturday, I made Turkey, Spinach, and Mushroom Lasagna. We have enough for two more meals.
I also made yogurt on Saturday.
I spent the better part of the day in the kitchen on Friday. I baked Maple Granola, as we were almost out of it.
I also baked the Olive Oil Greek Yogurt Brownies recipe that I adapted from The Mediterranean Diet. My husband is delighted that there will be chocolate for dessert tonight.
For my final bake, I attempted to make an oil-based version of my Scottish Scones by substituting 1/3 cup oil for the butter. I also used half white whole wheat flour and half whole wheat pastry flour. While I have created an excellent oil version of my Cranberry Scones, the Scottish scones recipe needs further work. I think that I needed a bit more buttermilk, and I might use avocado oil instead of canola. I also will try them next time without the scone pan, which I use for the Cranberry Scone recipes but never before used for this one. I used to bake these scones all the time, so I would like a heart-healthy version. I will taste the scones tomorrow at breakfast while watching Charles III's coronation.
On Thursday, I baked two loaves of my Whole Wheat Buttermilk Grape Nuts Bread, which is my husband's favorite. I have been working to make the recipe more wholegrain, but last time, I felt the whole wheat flour overwhelmed the malt taste, so this time I used mostly white whole wheat and just a cup of the whole wheat, along with bread flour. I will find out tomorrow, when we slice it at lunch, if I have fine turned the recipe.
I also baked my Oatcake recipe, so that we will have them for afternoon tea.
I made Salmon and Couscous with Greek Seasoning for dinner on Thursday, which we had with microwaved broccoli. I wanted an easy dinner, since I am going to weekly, short-term physical therapy sessions to deal with some muscle and sciatic nerve issues on my left side. The exercises help, but I am sore in the evenings, especially when I sit down.
I used my last butternut squash from the fall to make my Butternut Squash, Spinach, and Cheese tart on Wednesday for a late lunch and for lunches the rest of the week. I replaced the 2 Tbs. of sherry (original recipe used sherry vinegar) with a generous tablespoon of red wine vinegar. I normally use kale in the recipe, but I do not have any, and I found lovely spinach at the farmers' market.
Joan, your husband and you continue to be in my prayers.
I was able to read the article because my weekly email from Smitten Kitchen had the article unlocked. I was startled by the prices. I am not sure that I would pay $20 for a basket of bread. I would be thinking, "I can bake great bread for less!" I also noted that many of the breads trended to be enriched, so the butter content is likely higher than my current way of eating allows.
I would be more likely to splurge on a special dessert that I would not be making at home.
I baked cornbread on Tuesday to go with beef stew for dinner.
We have had a cold start to May in north central Indiana. We even had wet snow flurries yesterday. Tuesday was a perfect day for me to make my beef stew.
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