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Dinner on Saturday was savory baking. I adapted the recipe, New Potato, Spinach, and Blue Cheese Skillet Tart, from Ken Haedrich's The Harvest Baker. I chose it so that I could use up some spinach. I used some green onion in deference to my husband. I used some yellow, small potatoes in place of new potatoes. I replaced the bacon with some ham and the heavy cream with evaporated milk. The blue cheese was replaced with low-fat, pre-grated mozzarella, and I used ½ tsp. dried rosemary rather than 1 Tbs. fresh. I used my partly wholegrain oil crust and the technique that goes with it. I also used an Emile Henry 9-inch; ceramic pie plate rather than a 9½ or 10-inch iron skillet. In other words, I made do with what I had! At this point, it is a new recipe. My husband greatly enjoyed it, so I may be making it again.
On Saturday, I baked my adaptation of the Olive Oil Greek Yogurt Brownies from The Mediterranean Diet for Beginners.
On Friday, I made applesauce with the last of the Doud-Greening and Ida Red apples (seconds) that we bought in November. I froze two containers and set aside the rest to have with dinner for a couple of nights. I also made yogurt.
For dinner on Friday, I made Stuffed Acorn Squash, using a carnival squash that I bought at the farmer's market in December. I roasted the halves at 375F for 50 minutes, then stuffed them with a mixture of browned ground turkey, bulgur cooked in chicken broth, and sauteed carrots, celery, mushrooms, and green onion. I grated some Parmesan on top, then roasted for an additional 14 minutes. I had read that carnival squash is a sweet squash, but this one had a flat to slightly bitter taste. I was glad that I had applesauce to accompany the stuffed squash.
When I was using our queen acorn squash last year, we noticed that some were sweet and some were slightly bitter, so I am wondering if acorn squash is always a gamble.
Get better soon, Joan.
I figure that two layers of fabric (how I made mine) is better than nothing for a mask. We have not been in any crowds, or we might have to look into N95. Right now, our area has the Delta variant in the ascendency. Local leaders are unwilling to lead on the issue, even just by encouraging vaccinations and boosters. Indeed, our county council, in its paranoia, refuses to take the federal funds that would assist the Health Department in what it is already doing, even though the county commissioners asked the council to reconsider.
On Thursday, I made dough for my Whole Wheat Sourdough Cheese Crackers. I refrigerated it and will bake them next week.
Mike--the fairytale pumpkin is NOT the same as the Cinderella pumpkin. The fairytale has a browner skin, smaller seed cavity, and is denser:ÃÂàPumpkin Fairytale Seed âÃÂàHarris Seeds
The Cinderella is orange and contains much more water. When I tried it a few years ago, I worked hard for just a little bit of puree:ÃÂÃÂ Cinderella Pumpkins Information, Recipes and Facts (specialtyproduce.com)
I was not impressed with the flavor or the texture of the Cinderella.
On Wednesday morning, I baked my version of the Whole-Grain Pumpkin Bread posted by Lemon Poppy on the old KAF Baking Circle. I used 2 cups of the fairytale pumpkin puree. I bake it as five small loaves (3x6 inches) and plan to freeze three of them. My husband and I agreed that the pumpkin bread was especially good this time, so it may be due to the fairytale pumpkin. I will buy another next fall if I get the chance.
For lunch on Wednesday, I made my variation on the Black Bean Pumpkin Soup from the Smitten Kitchen website. That means I first cooked a package of Bob's Red Mill Black Beans that I soaked overnight. I used a can of fire-roasted tomatoes this time (yum), and I used 2 cups of the fairytale pumpkin puree that I made on Monday. The recipe calls fora half cup of sherry, but I only had a quarter cup, and I think that I prefer the more subtle flavor. I also further reduced the cumin to 1 tsp.; The original recipe calls for 1 Tbs. plus 2 tsp., but my digestive system prefers less rather than more cumin. I had been using 1 tsp. plus a quarter teaspoon. I love this soup and have enough for lunches into next week.
I am also a fan of thick soups!
Tuesday night dinner was my adaptation of my Mom's hamburger stroganoff. I put in extra mushrooms and extra nonfat yogurt (replaces sour cream) this time in order to use those two ingredients up.
I do not like most pumpkin pies I have encountered. However, I love my version of my Mom's pumpkin pie. Part of it is the fresh pumpkin and part of it is my selection of spices. It is also has less saturated fat than many other versions. My husband has pronounced my version his favorite, although he will eat slices of other pumpkin pies at which I turn up my nose.
Chocomouse--that cake sounds divine. What a special gift for your husband!
On Monday evening, I baked my lime-pecan biscotti recipe, using some of the limes we harvested from my lime tree and have in the refrigerator. I now make them with two-thirds white whole wheat flour.
I have had a fairytale pumpkin since October, a kind that I had never bought before but was recommended to me by the people at the farmer's market who sell me my other pumpkins. I decided on Monday morning to roast and process it. I cut it in half vertically, removed the seeds, then roasted at 325F for two hours. Although it released a fair amount of water (somewhere between three and four cups total), there was plenty of pumpkin pulp to puree in the food processor. (The pumpkin has a small seed cavity.) Before pureeing it, I put the pulp in a wire mesh strainer and allowed water to drain. I am going to experiment and bake another pumpkin pie with it, as well as baking and cooking some of my other recipes. The pulp is comparable to what I would get from pie pumpkins in texture. I also froze some of it.
We had leftover pork loin roast, butternut squash, kale, and barley. We will finish it tomorrow.
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