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We had leftover chicken thighs and coleslaw on Monday, along with a bulgur stir-fry I made with frozen broth, red and purple bell pepper, green onion, zucchini and yellow crookneck squash, and mushrooms.
Sunday Dinner: I am roasting chicken thighs, which we will have with the last of the sweet corn and fresh green beans from our garden.
I made wholegrain cornmeal pancakes for breakfast this morning. I do a half recipe of one that Bob's Red Mill once had on a bag of coarse ground cornmeal, which makes enough for the two of us. I replace the AP flour with white whole wheat. I'm not sure that BRM produces the coarse grind cornmeal anymore, but I still have a supply in the freezer.
We are getting tomatoes but not at the rate that Len, Mike, and Chocomouse are. I still hope to freeze some tomato sauce. Our green beans are producing abundantly, and I am planning to freeze more tomorrow. The honey nut squashes are looking good and numerous. One of the honey nut squash seeds has instead produced what look like butternut squash. One is turning yellow, and there are two more large ones. The bell peppers are doing well, and we have been harvesting them as they turn red.
Dinner on Saturday was Baked Crispy Oven Fish and Chips with Dill Tartar Sauce (recipe is here at Nebraska Kitchen), which we had with coleslaw. I have not made the fish and chips for a while because cod was not available in the stores. It now seems to be back, so perhaps it is seasonal.
Chocomouse--My husband, who loves to watch weather everywhere, told me today that my friend in Vermont was going to get some good rain.
We had an assortment of leftover pork, coleslaw, potato chunks, and sweet corn. I will need to do some fresh cooking tomorrow.
I made yogurt today, after having a difficult time finding 1% milk locally. I found it on our once every three- or four-weeks grocery run to the larger town northeast of here. I was pleased that that brand also is fortified to 300mg calcium per cup instead of 250mg.
On Friday, I baked Zucchini Cinnamon Chip Bars, which I adapted from King Arthur's Zucchini Chocolate Chip Pecan Bars. I use the white whole wheat option, and I add 2 Tbs. each of milk powder and flax meal. I cut the salt by a third and the brown sugar by a third. The recipe is designed to be made completely in the food processor, beginning with processing the zucchini, egg, and oil until smooth, then adding the flour mixture, then 60 g cinnamon chips and oats. I do not like the food processor clean-up, so I instead mixed the brown sugar and oil in a bowl, then added the egg. I cut the zucchini into small pieces and processed it in my smaller processor (size is about right for a cup of oats) in two batches. That did not liquify it, but it broke it down into a coarse mixture. I added it to the liquid ingredients, then stirred in the wet ones. I did not add nuts. I bake in a 13x9-inch glass dish for 27 minutes. The soft, cakey bars are excellent.
I also made dough for my whole wheat sourdough cheese crackers. It will rest in the refrigerator until next week.
The eggs from Aldi's are definitely smaller than large, which is probably why they have the best prices. I'm adding 2 tsp. water per egg to recipes.
I gave up soda long ago, especially in cans, since I have had reactions to the carbonation. I also looked at the amount of sugar and decided that there are so many other ways that I prefer to eat my sugar.
I still have the occasional root beer, but from a glass bottle.
For the avid pizza bakers:
I never use bread flour in my pizza crust. I use some AP and the rest is semolina, durum, and rye.
Our Thursday dinner was leftover pork, leftover roasted potato chunks, sweet corn, and more fresh green beans from our garden.
I baked three loaves of my Whole Wheat Oat Bran bread on Wednesday. Two go into the freezer, and the third is for immediate use tomorrow.
I made Buttermilk Cole Slaw on Wednesday. We had some for dinner, along with boneless pork ribs pan-cooked by my husband and more sweet corn.
I had a turkey bacon and tomato sandwich for lunch today--the first sandwich with one of our tomatoes. I did not realize when I bought the bacon at Walmart that it is smoked and fully cooked already. That turned out to be fortuitous, since I am trying to avoid messy cooking until the well issue has been resolved.
For dinner, we had leftover rotisserie chicken, and I snagged fresh broccoli and sweet corn at the farmers' market this evening. The corn is the sweetest we have ever had. Miller's Sweet Corn is known in this area for the delicious, sweet corn. I do not know if it is the variety or their soil, but it is the best.
On Tuesday, I baked whole grain squash quick bread using a yellow squash instead of a zucchini. I adapted the recipe from Ken Haedrich. I made five mini-loaves and froze three.
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