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Thanks, Len. I always cook the rice separately in my rice cooker, then add it and the sauteed vegetables and ham to the black-eyed peas. That way, the rice and beans have their distinct cooking times.
We plan to have more of it for dinner on Tuesday, but we have turkey in our future later this week.
We had to go to Indianapolis this morning and returned home midafternoon. However, I prepared by putting black-eyed peas to soak before we left. That made it easy to make Black-Eyed Peas with Ham and Brown Rice for dinner tonight. I also added sauteed chopped celery, yellow bell pepper, and kale, as well as thyme, rehydrated dried onion, and freshly ground black pepper.
On Sunday, I made a small pot of chicken broth with some bones from the freezer. For dinner, my husband had the rest of the chicken with noodles and mushrooms. For me, I roasted my last acorn squash, then stuffed it with a filling of bulgur cooked in chicken broth, onion, garlic, and kale sauteed in olive oil, dried sage, toasted sliced almonds, and mozzarella, which I sprinkled on top. I ate one of the halves for dinner. I will warm up the other later in the week for lunch. My husband is not fond of acorn squash, but I like to have it occasionally. It works out well on such occasions as this one.
On a cold morning, with more light snow, I made Cornmeal-Pumpernickel Waffles for a later breakfast. Of course we had them with maple syrup. I cut the salt by another ¼ tsp. I noted a slight difference, but my husband did not. I froze the six remaining waffles for future quick breakfasts.
On Saturday, I baked another batch of Wholegrain Flatbread to go with the hummus I still have in the refrigerator.
I also baked a new recipe, "Swedish Apple Pie," which came from Taste of Home. Although it calls for baking in a pie pan, it does not have a crust and is more of a cake with less cake and lots of apple pieces and chopped nuts. I baked mine in a 9-inch round Chantel dish (one of those items I bought from King Arthur a long time ago when they had more interesting items). I used pecans from the stash that I bought in Georgia on our way back from Florida.
Here is a link to the recipe:
We had enough snow last night, about 2 1/2 inches, that we did not go to a planned meeting this morning or the farmers market. That is not a lot of snow, but I did not want to have to clean the car off when we came home. It was also a perfect baking day.
For Saturday night dinner, I made Salmon and Couscous with Penzey's Greek Seasoning. It has been a while since I made this recipe, so I had to look at it to make sure I remembered it correctly. I did. We also had microwaved fresh broccoli.
BTW, Len, that dinner looks succulent. I've never made twice baked potatoes, but the wife of one of my husband's cousins makes them with a sour cream filling for the cousins' reunion when we do an early Thanksgiving in October.
I baked Whole Wheat Sourdough Cheese Crackers on Friday evening from dough that I made last week.
I made yogurt on Friday. We have had steady snow, but not large accumulations.
We get eagles fishing at the lake or hunting ducks or coot. I've seen the sea gulls chase the eagles away because the coot stir up food for the gulls.
Our lake used to freeze for months in the past. The area was known for its ice houses in the days before refrigeration, which is one reason the railroad ran along the lake in those days.
Thursday was a cold day, and the lake froze, although the ice is thin. We are supposed to get snow tomorrow, so we did our big grocery run to the town that lies northeast of us today. That also meant dropping off our recycling at the depot there. For dinner, I made comfort food of noodles, sauteed mushrooms, frozen peas, leftover chicken breast, and the rest of the turkey gravy. I added some dried parsley. We have enough for another meal.
Always judge bread by taste, and those loaves look good to me, too, Mike.
Yes, Joan, it is quite cold here. Our lake had a lot of ice this morning. The low was around 15 F and the high was in the mid-20s. If the cold weather continues, and there is not much wind, the lake may freeze completely tonight.
I said a prayer for your friend's daughter. She has a hard road ahead. One of my sisters had a mastectomy this summer and is now undergoing radiation treatment. There have been great advances in treatment.
We had breakfast for dinner, also, Joan. My husband had a TEE today (ultrasound that is done through the esophagus), so he had to fast until the procedure. He was told to eat only soft foods this evening, so I made scrambled eggs with a little mozzarella for him and thawed a container of applesauce. He also had a banana and low-fat frozen vanilla yogurt. I had an omelet with mushrooms, onions, and mozzarella on a slice of wholegrain sourdough bread.
Grab that plane ticket, Joan! Len's pie is waiting!
Yesterday's bread came out very well, with great flavor and good crumb. On Tuesday, after canning apple butter, I baked a double recipe of soft oatmeal cookies. I also baked oil-based scones with half King Arthur AP and half King Arthur Irish-Style flour. I used 1 cup of dried fruit, which I rehydrated in the microwave with 1 Tbs. water and a half cup of walnuts and 1 tsp cinnamon. I sprinkled Penzey's cinnamon sugar on top. I'll freeze four of the eight scones for quick breakfasts.
That looks delicious, Len. It's good to know that the fat cooks out.
On Monday evening, I started an apple butter recipe in the crockpot, to slow cook for ten hours, or overnight. I did not get it plugged in until a quarter after midnight. On Tuesday morning, we had our local shopping trip, so the crockpot switched to keep warm for two hours until I could get to it. I used the stick blender--very carefully, after last time when the apple butter went everywhere--then cooked it on low for two hours while stirring occasionally. I canned two 1-pint jars and two 8 oz. jars, with a scant half cup left to go into the refrigerator. These are the last of the seconds and some others from the fall. I still have plenty of Winesaps for baking.
We had leftovers from yesterday for dinner on Tuesday, which is why I was able to focus today on other baking and cooking projects.
On Monday, I baked Rustic Sourdough Wholegrain Bread, using a Romertopf bowl with a cloche on top. I thought the dough was a little dry when I kneaded it, so I added another tablespoon of water. We will see what it is like when we slice it for lunch tomorrow.
For dinner on Monday, I roasted three large bone-in chicken breasts. I made muddled mashed potatoes to go with them and pulled out leftover turkey gravy from Thanksgiving from the freezer. We microwaved frozen peas to go with the chicken and potatoes. My husband also had a bit of applesauce left from the batch I made last week.
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