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Tuesday is still cool enough for some baking. I experimented with adapting a recipe, "Bob's Delicious Chocolate Chip Muesli Cookies" (from Bob's Red Mill), by using oil rather than butter. I replaced the stick of butter with 1/4 cup canola oil and adding buttermilk to bring it to 1/3 cup. I slightly reduced the brown sugar to 2/3 cup, cut the salt in half, and used white whole wheat flour. I used a scant 1/3 cup of chocolate chips (45 g). I used a #30 cookie scoop and got 13 cookies. I baked at 350F rather than 375F because I thought oil-based would bake better at the lower temperature. and baked for 14 minutes, turning halfway. The cookies spread in the oven, some connecting with others, but I was able to separate them while hot on the pan. The taste is excellent. Next time, I might increase the muesli to 1 ½ cup to get less spread. These cookies would also be good without the chocolate chips, which I reduced from 1 cup. I rarely use them in cookies anymore, but I wanted to give my husband a special treat.
On Tuesday, I also baked my Rye-Barley Crispbread topped with pumpkin seeds, sunflower seeds, and sesame seeds. This crispbread is my favorite savory snack.
On Monday, I baked Maple Granola, using the King Arthur recipe with my personal variations.
I also baked my Whole Wheat Sourdough Cheese Crackers from dough I made up last week.
Thanks for sharing your method, Len
For Monday's dinner, I made black-eyed peas with farro. I always cook the black-eyed peas and the farro separately. Then, in a larger pot, I saute chopped celery and yellow bell pepper in olive oil. I add chopped ham to the black-eyed peas, along with dehydrated onion and 1/2 tsp. thyme. I bought salad turnips at the farmers market this past weekend, and the tops were good, so I washed and cut up the turnip greens, then stirred them with the vegetables. I add the black-eyed peas to the pot with the sauted vegetables before stirring in the farro and 2 tsp. cider vinegar to balance the greens. We have enough left over for at least one more meal.
I've got to ask, Mike: which bean that was in the 5-bean salad is not in the 4-bean salad?
Aaron--I bought my "bun pans" from King Arthur a long time ago when they were a new offering there. The older one was before USA was making them; the other is a darker, non-stick version. One actually has "sample" written on the back! I bought them for buns, but as we like smaller buns, and I have gotten better at shaping them, I have not been using them for that purpose. These are also great for sweet rolls, and I have made an apple sweet roll recipe from King Arthur in them. (If I figure out how to transform the saturated fat in the recipe, I will bake those again, when apple season rolls around.)
We had a high of 79 today, so it was a good day for baking here.
A friend gifted me a subscription to Cook's Country. When I saw the recipe for Asparagus, Leek, and Goat Cheese Quiche in the April/May 2022 issue, I was excited for asparagus season. I was able to buy asparagus at the farmers' market a week ago, and on Sunday, I finally had time to make it.
I made some changes. I used my oil-buttermilk crust. I substituted two diced shallots for the leek, as I do not have access to leeks. I used avocado oil rather than butter to sauté the shallots and asparagus, and I added the minced garlic to that mixture at the very end. (For some reason, the original recipe has the minced garlic being added in the egg-milk mixture, which seems wrong to me.) I omitted the teaspoon of lemon zest, as I did not want to open a lemon. I cut the salt by a third and used a bit less pepper, as mine is freshly ground. I replaced the 3/4 cup heavy cream with an equal amount of 2% evaporated milk. For the pie plate, I chose one of my 9-inch Emile Henry ceramic pie plates. As always, I baked the "pie" on the round, with hole in the center, pie sheet that was here when we bought the house. The quiche was done in 40 minutes. My changes drastically reduced the saturated fat. It is cooling now, but I will add a note to this post after I have some for dinner tonight.
Added Note: The quiche is excellent. I will be typing up this recipe with my changes.
I also baked two loaves of my Whole Wheat Grape Nuts Bread, and I managed to time it so that there was only a five-minute gap between when the quiche came out and the loaves went in. Originally, I had planned to bake a different bread with a recipe that makes three loaves, but I realized that I did not have enough buttermilk to do so. My husband is happy to have his favorite bread.
That is a great idea for baking small cakes, Len. I have two of those pans.
Aaron: Thanks for posting about Icelandic bread--and including pictures! I remember reading about this bread, possibly in one of Beatrice Ojakangas's Scandinavian bread books.
I have a baking book by a Swedish chef which has LOTS of salt, so maybe it is a Scandinavian bread habit.
I used my adaptation of the Apricot-Oatmeal Bars recipe posted at Nebraska Kitchen to bake Seedless Blackberry Jam Oatmeal Bars on Saturday. I used white whole wheat flour, cut the salt in half, and slightly reduced the brown sugar to a half cup. Instead of cranberry juice in the crust, I used the juice I saved from the jarred Morello cherries that I used for last week's cherry pie. The jam is from a batch I made in summer of 2020.
How lovely to have a fresh vegetable stand down the road, Joan.
Mike--sounds like that new grill is working out well.
I made yogurt on Saturday.
For dinner on Saturday, I used leftover pork from last night's dinner, along with the deglazing liquid to make a stir-fry with soba noodles, carrots, celery, red bell pepper, green onion, mushrooms, and broccoli. I keep waiting for our snow peas to develop, or else for some to show up at the farmers' market.
Rotiedogs--that email does not work. There should be a second one on the list that ends with edu.
I think that I can find my list. If so, I will email you.
For dinner on Thursday, I roasted sweet potatoes, cut into large chunks, and toasted in olive oil, to go with the rest of the turkey loaf. We also had a salad. For dessert, we had strawberries.
Thanks for the insights about our grow lights. It is good to know that we are not the only ones who have had issues. When we bought them, my husband was uncertain because there was no specific information on the light they put out. I may write to Gardener's Supply and see what they say.
Chocomouse--once my husband moved the planter of lettuce outside, after the weather warmed up, the lettuce began to flourish, so soil is not the issue.
I have been harvesting black raspberries from the terrace. The hot spells we have had will likely reduce how much fruit we get. We may need to go check out one of our woodlands to see if the berries there are ripening.
Our green beans are beginning to flower!
Although the house was still warm from yesterday's high 90s temperatures, on Wednesday morning, I baked a new recipe, "Strawberry Oatmeal Breakfast Muffins," from a healthy cooking and baking site by Marisa Moore, RND. I used white whole wheat flour in place of the optional half whole wheat, since whole what can overwhelm oatmeal flavor. I added a tablespoon of milk powder to increase the calcium. My neutral oil was canola. I reduced the salt by half to 1/4 tsp, and the brown sugar from 1/2 to 1/3 cup (my usual sugar amount for muffins). I also cut the vanilla by half to 1/2 tsp. to conserve it. I baked them as six large muffins, since I would eat two small ones (fewer muffin tin wells to grease). These are delicious and a good use for fresh strawberries from the local farmers' market. I will freeze three of the muffins for quick breakfasts.
Here's the recipe link:
I baked blueberry cobbler, using frozen berries from the freezer, today, using my adaptation of a King Arthur cookbook recipe. Soon, it will be time to pick more blueberries.
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