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For lunch on Thursday, I tried something new. I like eating the salad turnips from the farmers' market raw. They are delicious. However, I never want to waste the turnip greens, which are high in vitamins and minerals such as calcium. I have usually put them into soups, but I recalled reading a recipe somewhere for "greens and beans." I thought it might be in the Washington Post's "Eat Voraciously," but the site does not appear to be searchable, and the recipe I found required more ingredients than I had on hand. However, the Google search also showed one for "Smoky Beans and Greens," from Food & Wine, which was more a general technique. This morning, I cooked the cup of dry white beans that I had soaked overnight. Using olive oil, I sauteed a shallot I wanted to use up with a small red bell pepper from our garden, added some minced garlic at the end for about 30 seconds. I added a bit more olive oil, then sauteed the cut-up turnip greens. I added the cooked beans with their liquid, about 2 Tbs. tomato paste, and about 1 ½ cups of turkey broth that I had thawed. I seasoned with ½ tsp. of Penzey's Smoked Spanish Paprika and a bit of fresh pepper and simmered for a few minutes. I had some, as recommended, in a shallow bowl, topped with Parmesan. I have enough for two more lunches. I will use this Beans and Greens recipe as my base recipe.
[Quick Note for people reading this post: skip the turnip greens if you take a blood thinner.]
That's a lot of cinnamon rolls, Mike. They should go well with all that chili you made!
We are having leftover roasted chicken thighs, a bit of leftover butternut squash and a freshly roasted Honey Nut squash, and microwaved frozen peas.
I roasted chicken thighs on Tuesday for dinner. I re-heated the leftover butternut squash at a higher temperature in the oven, and that improved its flavor. We also microwaved a packet of the green beans that I froze this summer. While the beans will never be as wonderful as when fresh, they are much better than the ones in the supermarket's frozen food section.
I'm looking at a recipe for "Apple Cider Oatmeal Bread," from King Arthur that specifies high-gluten flour. I do not have any. If we lived close together, we could swap out ingredients!
I may try that recipe with a mixture of the Bob's Red Mill Artisan Bread Flour (my go-to for bread flour) and some whole wheat flour. I have plenty of Winesaps now, as we went to our favorite orchard today. I bought a half bushel. We also got a half bushel of Ever Crisp, my husband's favorite eating apple, and a half bushel of Ida-Red Seconds. Most of the latter are slated for applesauce, although I might try some apple butter.
Chocomouse: Here's the link to P.J.'s blog discusssion:
https://www.kingarthurbaking.com/blog/2017/03/20/baking-with-almond-flour
I used to get pecan meal from King Arthur before they stopped selling it. I liked to use it in the Oatmeal Cinamon Chip scones that I made back when butter was not an issue. I also used it to make a crumb crust for pumpkin bars.
I was recently reading about almond flour. P.J. blogged about it. She explained how to use it in non-yeast and in yeast recipes. I'm thinking of trying to make a vegan sweet roll, since my husband's brother is vegan and was disappointed at the last family reunion that my sweet rolls were not. I've found a recipe, but like a lot of vegan recipes, it is not that nutritious, and if I'm going to experiment, I need it to fit my nutritional needs, as I will be eating the experiment in order to evaluate it. P.J. said that for yeast breads, add 1/3 cup almond flour per cup of regular flour. (Don't use instead.) I'm planning to try that, since the almond flour will add nutrition.
For Monday night dinner, I made Salmon and Couscous with Penzey's Greek Seasoning. We also had microwaved fresh broccoli. We have been getting spectacular broccoli from a vendor at the farmers' market. It will be hard to go back to the stuff from the store once no more is available.
On Monday, I made dough for Whole Wheat Sourdough Cheese Crackers. I will bake them at the end of the week.
I thought that I would throw in this link to another kind of Portuguese bread. It's from the blog by a local organic farmer/baker:
On Sunday, I made tomato sauce from three large and two small tomatoes that finally finished ripening in the house. I froze it for future use.
I also roasted one of the outlier butternut squashes that developed from what was supposed to be a Honey Nut Squash seed. It has a somewhat longer neck than most butternut squashes, so I cut the squash in chunks and tossed it in olive oil before roasting. We had it with the rest of the pork tenderloin, the little bit of leftover mashed potatoes, some applesauce from the freezer, and microwaved fresh broccoli.
In the afternoon, I baked Lime Pecan Biscotti using lime juice frozen from last year and zest from a lime from my tree.
Chocomouse--You should start a "Use It Up" thread. We could all discuss those ingredients that are sitting on our shelves and motivate ourselves to use them.
The time change is welcomed here in north-central Indiana!
On Sunday morning, I used my last Spy Gold apple to bake an Apple Spiced Muffin recipe that I adapted from Beatrice Ojakangas' Light and Easy Baking. The baking book was designed to use less fat, but there still was plenty, so I set to work. I replaced 4 Tbs. of melted, unsalted butter with 4 Tbs. canola oil. I replaced half the AP flour with barley flour. I used buttermilk rather than plain nonfat yogurt. I reduced the brown sugar from ½ to 1/3 cup. I decided to forgo the topping (1/4 cup brown sugar and that much flour, with 2 Tbs. melted butter) and instead used the Penzey's Cinnamon Sugar to sprinkle lightly on top before baking. I baked the recipe as twelve muffins, using sprayed fall muffin papers. The result is a not particularly sweet but tasty muffin that I will bake again.
On Friday, I baked Pumpkin Pecan Loaf cake in the Nordic Ware loaf pan that features a pumpkin and wheat design. The recipe is from the Nordic Ware site, but I use half white whole wheat flour, and I cut back the granulated sugar by 25 % and reduced the brown sugar from ½ to 1/3 cup. I use homemade pumpkin puree, so I delete the half cup of milk and add 2 Tbs. Bob's Red Mill milk powder. I omit the vanilla, as it is not needed with the spices. I also omit the raisins because I am not a fan of raisins in pumpkin bread or cake. I reduce baking time to about 48 minutes.
I used The Grease, and the cake came out without a problem.
Great deal, Joan!
On Friday I made yogurt.
We had the rest of the turkey, lentil, vegetable, pasta soup for dinner.
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