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On Monday, I used the bones from two chickens that I had in the freezer and made a mostly plain broth for my husband. I did not add any spices, but since the original chicken had some on the skins I did my best and put it through the strainer four times.
I baked oatcakes on Sunday. I usually get around 17, but today, I got 18.
For Sunday dinner, I roasted two chicken thighs and made muddled mashed potatoes. We had salad also, with lettuce and some of the spinach coming from our planters under the grow lights, while the carrots and mushrooms came from the grocery, and a bit of the spinach from the farmers' market.
I made Maple Granola on Saturday.
I made yogurt on Saturday. I am loving my Chef Alarm!
Oats make everything healthier, Chocomouse!
Aaron--I use KABC white whole wheat flour. I preferred the BRM Ivory flour, but they stopped carrying it four or five years ago. I have the KABC membership where I get free shipping on orders over $25 and earn points that add up to coupons in increments of $5 off. I order enough other items from KABC (pumpernickel and medium rye flour, baking powder, special dry milk, cheese powder, espresso powder, cocoas) that it is worth my while.
I dislike Restaurant pancakes because they are so lightweight. My husband is not a big pancake eater, but he likes mine because they are substantial. I'll post a couple of my recipes in the next couple of days.
I don't think it hurts to move the dough out of the mixing bowl, so I usually ignore that direction unless it is a sponge, in which case I leave it in the mixing bowl. For raising dough, I like my dough buckets with snap on lids.
For dinner on Friday, I made Turkey, Spinach, and Oats Loaf--or rather loaves. My husband asked that I not add any spices to the meal, so I made his loaf without spices and mine with some rehydrated onion and Penzey's Mural of Flavor. I also cooked some bulgur in chicken/turkey broth I had left over from earlier in the week.
I made Oatmeal Pancakes for breakfast on Thursday and used a cup of oat milk, which I need to use up. I made them all wholegrain by using white whole wheat for the flour. They were excellent, and my husband even had two after eating his oatmeal. I went ahead and cooked the rest of the batter, so I will eat those two for breakfast tomorrow.
On Thursday evening, I baked Apple, Barley, and Olive Oil Cake to use the last four Winesaps that we bought last autumn. I baked the recipe as a 6 cup Bundt and a 3-cup Bundt. I plan to freeze the larger one, since my husband will be on a restricted diet for Monday.
I made clam chowder for lunch on Thursday and will have it for lunches through the end of the week.
For Thursday dinner, I made Salmon and Couscous with Greek Seasoning. We had it with microwaved frozen peas on the side.
We had leftover chicken, farro, and vegetable stir-fry with microwaved fresh broccoli.
I'm not impressed with the Orange Oat Bread. I do not think that my changes made that much difference. The orange overpowers the bread. If I were to make it again, I would use only half an orange, and I would also use quick rather than old-fashioned oats.
Update: the orange oat bread is actually better after two days. The orange flavor mellows.
I made stir-fry on Tuesday, using farro cooked in chicken/turkey broth from the freezer, leftover roast chicken and carrots, celery, red bell pepper, and sliced mushrooms. I deliberately make the proportion of vegetables higher to that of the grains.
I was looking up a recipe in the first edition of Bernard Clayton, Jr.'s The Complete Book of Breads (a recipe that is not in the second edition), when I came across a quick bread recipe: "Orange Oatmeal Bread" (pp. 247-248). As I have some lovely Cara Cara oranges, I decided to bake the recipe on Monday. I made a few changes in that I used half barley flour and replaced the 2 Tbs. melted butter with avocado oil. I added 2 Tbs. BRM milk powder. I reduced the baking powder from 4 ½ tsp. to 4 tsp., as I use the baking powder that King Arthur sells, and I find that it tends to be a bit stronger than what I used to buy at the store. I chose the option of baking it in three small loaf pans rather than a 9x5. The loaves were done in 40 minutes and possibly could have baked a few minutes less. They are flat on top, which is probably due to the combination of my using half barley flour and reducing the baking powder.
I'll slice one for tea time tomorrow and report on taste and texture.
That recipe sounds great Navlys. I'm so sorry that you got Covid. Let's hope the other 40 people will not get it. Get well soon.
For dinner on Monday, I cooked some bulgur in chicken broth and mixed it with the rest of the rice and mushrooms, along with some cooked frozen peas, and we had it with more of the chicken that I roasted yesterday.
Mike--it probably depends on the cracker recipe. The Whole Wheat Sourdough crackers are not tough. I do not use yeast in that recipe and roll it 1/16 inch thick.
My Rye Barley Crispbread do have yeast but lots of rye and barley, as well as some bread flour. These rise slightly, although I use a Swedish rolling pin to indent them. They have an egg wash on top and seeds. I roll the dough as thin as I can get it.
My other cracker recipe uses the King Arthur Italian Style flour, and it is mostly the KABC recipe. These crackers have yeast as well. I roll them about 1/16th inch. These crackers sit in the cooling oven overnight to get their crisp.
I have a flatbread recipe that makes a thin, cracker-like crust. I'm thinking of trying it as crackers.
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