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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.
The link did not work for me.
Often the breadbasket was put out to keep diners occupied while food is prepared. That results in some underwhelming contents. Some diners would ignore the baskets because they were told that weight loss meant giving up all bread, so the bread would be wasted. At the very least, servers should ask if diners actually want bread with their meal.
One restaurant I recall from when we lived in Lubbock had a marvelous selection of three different kinds of bread in their basket, and I would certainly have paid for it.
Whole Wheat Sourdough Cheese Crackers, from the dough I made last week, is on my baking agenda for Sunday.
We will have leftover Vegetable, Turkey, Farro stir-fry tonight, which will give me time for baking this afternoon.
On Sunday, I made another batch of yogurt.
Dinner on Saturday was stir-fry made from farro cooked in turkey broth and combined with browned ground turkey, carrots, celery, yellow bell pepper, mushrooms, and napa cabbage. I used too much broth when cooking the farro, so the stir-fry was too wet. I knew that I had about a half cup too much broth, but I did not want it getting forgotten in the refrigerator. If my mind had not been on other serious matters, I would have increased the dry farro by ¼ cup.
I baked Blackberry-Strawberry Jam Oatmeal Bars on Friday, using my homemade jam. The recipe is an adaptation of Apricot Oatmeal Bars, posted at Nebraska Kitchen. I cut the brown sugar in the crust to 1/2 cup and the salt to 1/8 tsp. I also replace the AP flour with white whole wheat flour.
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