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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.
On Saturday evening, I made dough for a vegan Cinnamon Roll recipe, shaped the rolls, then refrigerated them overnight and baked them Sunday Morning. The base recipe comes from a blog, Love & Lemons:
https://www.loveandlemons.com/cinnamon-rolls/
My problem with most vegan recipes trying to imitate non-vegan recipes, and this one is no exception, is that the nutritional content is usually low. I tried to fix that by using a bit more than half whole wheat flour for that much AP, reducing the cane sugar from 1/3 cup to ¼ cup, replacing the almond milk with oat milk (increasing it by ¼ cup and reducing water by that much), cutting the salt by 25%, and replacing the 1/3 cup melted coconut oil with 3 Tbs. avocado oil. For the filling, I kept the ½ cup brown sugar but reduced the cinnamon from 1 ½ Tbs. to 1 Tbs.
For the glaze, I reduced the powdered sugar from 1 ¼ cup to ¾ cup, used oat milk in place of almond milk. (I used the oat milk because I did not find a healthy almond milk in any of the stores here. The oat milk at least had a good calcium content and fewer additives. The brand I used was Oatly.) I reduced the vanilla from 1//2 to ¼ tsp.
Essentially, I re-wrote the recipe. The resulting small, dozen sweet rolls, which made an 8x11 dish, are ok but will never live up to my recipe that uses buttermilk and eggs. My thought is that the blog recipe tries to make up for a not very good bread base with a ridiculous amount of glaze and strong cinnamon. Of course, replacing that coconut oil may have contributed to the bread base being underwhelming.
I might try the recipe again with white whole wheat rather than regular whole wheat. However, I will keep searching for a better recipe. At last year's family reunion, my husband's brother, who is vegan, was disappointed that the cinnamon rolls (made from an aunt's recipe that everyone loves) were not vegan, so I would like to find a recipe that would taste great AND has nutritional value that I could bake for him, along with the regular rolls for the rest of us.
Thanks for doing this experiment with the sheeter, Mike. The pictures are great. I'm impressed with the crackers--and thinking how many different varieties I could make if I had a sheeter to reduce the drudgery of rolling them out. The sheeter would certainly be great for that. I am baking the cheese crackers almost every two weeks, and my husband goes through them fast. In keeping him supplied, I do not get to bake some of my other cracker recipes.
I usually roll my whole wheat sourdough cheese crackers 1/16th inch thick, using my set of guides. This recipe has no yeast, just the sourdough, so rise is not an issue.
Coincidentally, on Sunday, I also baked my Whole Wheat Sourdough Cheese Crackers (aka Baker Aunt's Crackers) from dough I made last week.
I made yogurt on Sunday.
For Sunday dinner, I roasted a 3 lb. chicken that I found marked down to 99 cents per pound at the grocery store yesterday. We still have lots of the brown rice with mushrooms left over from Wednesday's and Friday's meal, along with a single chicken thigh, so we will have that with the small chicken, along with a yet to be determined vegetable.
We ran out of bread, so on Saturday, I baked three loaves of my adaptation of Grandma A's Ranch Hand Bread. My changes are substituting a lot of whole wheat flour, using part bread flour and King Arthur AP, adding flax meal and special dry milk, replacing most of the milk with buttermilk, and using 4 Tbs. olive oil rather than butter. We will start slicing one loaf tomorrow, and the other two will go into the freezer.
Lovely Challah, Aaron!
Mike has started a trend!
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