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For Sunday dinner, we enjoyed more of the Butternut Squash, Farro, and Kale soup that I made yesterday. We all need some easy days!
On Sunday, I baked Jam Oatmeal Bars, my slight adaptation of the Apricot Oatmeal Bars recipe on this website.
I also baked the German Spiced Rye Bread from Ginsberg's blog. It is a great favorite, so I am looking forward to slicing it tomorow!
For dinner on Saturday, and in the coming week, I made butternut Squash, Farro, and Kale Soup. I got this recipe from an email from Tasting Table, which I do not think exists on the internet anymore. They shared it from Food, Health, and Happiness, a cookbook from Oprah Winfrey (or probably, her chef). I follow the basics but omit the onion and tomatoes in deference to my husband. I also change it around by adding browned ground turkey. I omitted the garlic this time as well. I had no celery but used an orange bell pepper. I add 2 tsp. cider vinegar at the end to balance the kale.
I also made yogurt on Saturday.
It is warming up here and probably got to 40F today, although the water dripping at the doorway is freezing on the pavement.
For Friday's dinner, I roasted my last two honey nut squashes from the farmers' market, and we had them with the last of the turkey, vegetables, and noodles, and some microwaved fresh broccoli.
I made buttermilk coleslaw on Thursday, which we had for dinner with the Oven Crispy Fish and Chips.
I baked Pumpkin Snacking Cake on Thursday. I used snowflake decorations sprinkled over the top.
On Tuesday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I plan to bake the crackers at the end of the week.
The Washington Post had an article advising people to think again if considering the idea of buying chicks to counter the egg shortage. It mentioned how difficult it is to care for the chicks, who require a special heat lamp when small, as well as other care. It also pointed out the predator problem: rats, snakes, raccoons, etc. Chickens also slow down laying in the winter, and after six years or so, they are done laying.
For dinner Tuesday night dinner, I made an impromptu pasta dish using some mushroom noodles that I bought at T.J. Maxx back at the end of September. I sauteed red bell pepper, lovely winter carrots from our farmers' market, and a pound of mushrooms in some avocado oil, then added the cut-up leftover turkey, the leftover gravy, and some parsley and pepper. After I mixed in the cooked noodles, I mixed in some shredded parmesan. We have enough for tomorrow, and maybe for a lunch the following day.
Usually, I would have added some sliced celery, but when we last grocery shopped at the town northeast of us, the Kroger was out of the organic celery. I did not check for non-organic, as I could buy it locally. However, when we went to the store today, there was no celery. I am wondering if the rain and floods in California are affecting some of the vegetables I would usually be able to find.
On Monday, I baked my more than 50% wholegrain version of King Arthur's Crusty Cloche Bread, using the cloche I bought from Skeptic in the autumn of 2021. The loaf is one of my best shaping jobs yet. I look forward to cutting it tomorrow at lunch.
On Monday, I adapted a turkey and wild rice soup recipe, which means that I did not use a stick of butter, plus 2 cups of half and half and some flour. I used a cup of low-fat evaporated milk instead. It was ok, but it needed the 2 Tbs. of sherry. Alas, the pantry was bare. I need to buy another bottle for recipes I use that require it. I will have the soup for lunch throughout the week, which works well because we are having very cold temperatures.
I posted the recipe, Mike.
CWCdesign--It sounds like the Meyer Lemon Cake is an oil-based cake. If that is correct, you might want to stir in the flour mixture by hand. I picked up this tip from either a Bon Appetit or Epicurious email (before they started charging for access), and it has been a game changer for the oil-based cakes I now bake, in that it gives them a light texture.
This Sunday afternoon, I am making another batch of yogurt.
I also am making turkey broth, using the bones from this week's turkey and the frozen ones from our New Year's Day turkey. I am thinking of making turkey and wild rice soup tomorrow for lunches.
Aaron--I have the recipe posted here at Nebraska Kitchen and have updated it today:
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