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We had leftover chicken, rice, vegetable stir-fry.
On Saturday, I made yogurt. I also made turkey-chicken broth from the bones of a frozen turkey breast and chicken and from the chicken we had this week. That will restock my freezer and provide broth for soup next week.
On Friday, I made stir-fry using a mixture of brown and wild rice, leftover roast chicken, carrots, red bell pepper (from our garden), celery, green onion, sliced mushrooms, and the leftover gravy I made on Wednesday and additional drippings from the platter
I "baked' maple granola on Friday.
Aaron--If you go to the baking thread for November 14, 2021, or just put Portuguese bread into the Nebraska Kitchen search engine, there is a recipe that Italian Cook asked about and eventually baked. The discussion extends over several threads, as Cass called me and dictated some suggestions for me to post for Italian Cook. She baked it, and her husband particularly liked it.
She has a link to the recipe she used.
We had leftover roast chicken, microwaved fresh broccoli, and more roasted honey nut squash. The leftover chicken made for an easy dinner after we did a long hike in a state park today.
For dinner on Wednesday, I roasted a chicken in the main oven and sweet potato chunks in the countertop oven. We also had microwaved frozen peas. I made some gravy from deglazing the pan. I had to pour off a lot of fat.
Thanks, Navlys. The alterations do not always work on the first try, but I can usually nail it by the second.
I'm thinking about making another batch of the apple filling and freezing it for future sweet rolls when apples are no longer available.
I had some apples that needed to be used, a combination of the Spy Gold and Rubinette, a variety that the farmers market vendors say they would give to their church to use in its apple dumplings. I bought these as seconds, so there were some bad places to cut out. I decided on Tuesday to see if I could make a lower saturated fat version of the Butterscotch Apple Sweet Rolls that were featured in Sift (Fall 2015), p. 40, and which I think is on the KABC website.
In the rolls, I replaced the sour cream with fat-free Fage Greek yogurt and the butter with 2 Tbs. avocado oil. I used half whole wheat flour and added 2 Tbs. flax meal and 2 Tbs. special dry milk. I needed to add 2 Tbs. more water as the dough kneaded in the bread machine. I used special Gold yeast.
For the filling, I used 1 Tbs. butter and 2 Tbs. avocado oil, and I used regular Clear Jel. I probably put in too much apple. I had cut out bad places and thought I might need more, so I added another small one. It was hard to roll up the dough and cut the sweet rolls because there was so much filling. While the dough seemed a bit dry, I think that worked well with the filling. I used my own glaze recipe from my usual sweet rolls, which is about a third less than what the Sift recipe specifies.
We had had a busy day, since we did the big shopping trip today, and I got a late start on this baking project. I made the filling for the sweet rolls before dinner, then made the dough and baked them afterwards, so by the time they were glazed, it was after 10 p.m. Although it was late, we decided that a late-night treat was in order. I cannot remember the last time we have done that. These rolls are so good.
We had the rest of the turkey, spinach, and mushroom lasagna for dinner on Tuesday, along with roasted honey nut squash and microwaved fresh broccoli.
Chocomouse--that was the warm air we had here yesterday. Today we had a high of 69, then it began to drop, and we got a good rain, which is much needed.
In north-central Indiana, we have gone back to highs in the mid to upper 70s after the cold weather of last week. That is much harder on the plants than just some cold weather.
I'm reporting back on my orders from Vitacost and Joseph's Grainery. I placed both orders on Thursday, October 20.
Most of the Vitacost order arrived on Saturday, October 22. The remaining items arrived today, Monday, October 24. That is speedy shipping, and it was free because I bought over a certain amount. All items are in excellent condition, and the expiration dates are as far in the future as when I bought from BRM. I will definitely order from Vitacost again.
The Joseph's Grainery order for 8 lbs. of barley flour also arrived on Monday, so that again is free, speedy shipping, and it too arrived in excellent condition.
The bag states that the barley flour is stoneground, so I am very pleased. Once I start using it, I will post again about what I think of it.
Stay safe, Mike and Diane.
I made yogurt on Sunday. Because I am using one of the jars I made as the starter for the yogurt, I am making it every five days instead of every six. Once we do our big shopping run to the town northeast of us, I should have more Stonyfield full-fat yogurt to use as starter and can go back to the six-day schedule until I run out.
I made Turkey, Mushroom, and Spinach Lasagna for Sunday's dinner. I riffed off of a recipe for Turkey Sausage and Spinach Lasagna, which is at My Recipes. I use ground turkey instead of the turkey sausage and frozen rather than fresh spinach. I added 8 oz. sliced mushrooms. I use rehydrated onion and delete the garlic and bay leaf. For spices, I use 1 tsp. poultry seasoning and ¼ tsp. sweet curry. I used 15 oz. of low-fat ricotta, since by the time I used 1 ½ cups, I would have been left with ¼ cup and no use for it. I thickened the sauce with whole wheat flour and a bit of flax meal. I used olive oil rather than canola oil. I found that the recipe works best in a 9x9-inch deep ceramic dish. This was my second try with this recipe, and I am ready to type it up for my notebook collection.
We also had leftover coleslaw and more roasted honey nut squash.
I started the morning with baking. The pears that a vendor had at the farmers market for the past month have been sweet and delicious. Over a week ago, I bought a different kind that does not soften as much but was ready, so on Sunday I used one to bake Pear Cardamom Oatmeal Muffins, a recipe from Marisa Moore's website. My changes were to replace white whole wheat flour with whole wheat flour, reduce the cardamom to ½ tsp. (I pulverize the seeds before I use it, which makes the taste stronger than the pre-ground spice), reduce the salt by half, and the brown sugar from 1//2 to 1/3 cup. I delete the vanilla and add 1/3 cup chopped walnuts. I baked them as six large muffins, so they needed 17 minutes. I will freeze about half of the muffins.
On Saturday I made dough for Whole Wheat Sourdough Cheese Crackers, which I will bake next week.
We finished the beef stew and had more of the Whole Wheat Oatmeal Rolls with it.
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