I baked cornbread on Thursday to go with leftover pea soup. Temperatures were in the mid-80s but with a cool breeze off the lake, the house stayed relatively cool. I baked the cornbread in my countertop convection oven to avoid heating up the house.
On Wednesday evening, I used the King Arthur recipe for Cranberry Orange Rolls to make Blueberry Rolls using some pie filling I made last summer and froze for this purpose. For the recipe itself, I use half whole wheat and half AP flour, replace the 2/3 cup water with 3/4 cup buttermilk, replace the 1/4 cup orange juice with the same amount of water and increase the sugar to 1/4 cup. I do not use the Fiori di Sicilia, and I reduce the salt by a third. I add 1 Tbs. flax meal and replace the 1/4 cup butter with 2 1/2 Tbs. olive oil. I have put the rolls in the refrigerator to rise overnight so that I can bake them in the morning. I plan to make a lemon frosting.
Note on Thursday morning: Delicious! I still need to tweak the filling a bit.
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My husband pan-cooked some pork on Wednesday that we had for dinner with leftover quinoa salad.
To go with the leftover meatloaf for Tuesday nightâs dinner, I made quinoa salad with corn and baby lima beans. Penzey's has the recipe as Ensalada de Quinoa. I like to substitute their Sandwich Sprinkle blend in the dressing. I was able to snag real goat cheese feta. With the temperatures hitting the 80s today, it is a good day not to need the oven.
My thought is that each flavor is so wonderful, I would not want them in competition.
Aaron--Did you forget the link?
Joan--my mother once bought some other brand of stuffing than our beloved blue bag Pepperidge Farm. She and the rest of us agreed: never again.
Cookies are one of the great delights of life, Ancameni.
I baked my Whole Wheat Sourdough Cheese Crackers on Monday.
For dinner on Monday, I made the turkey-spinach loaf and roasted cut up yellow potatoes tossed in olive oil and Penzey's Sunny Paris seasoning to go with it. We also had microwaved fresh broccoli.
I received flowers from my older stepson, who is here for an extended stay, in honor of Mother's Day.
We look forward to hearing about baking adventures with those ingredients, Navlys!
I baked cornbread on Saturday to go with soup. I used some of the cornmeal I had in the freezer from Spring Mill State Park here in Indiana. It has the sweetest taste and is ground in their mill on the river.
I made pea soup for dinner on Saturday, with enough left to continue eating it into next week.
For dinner on Friday, my husband pan-cooked pork and I roasted sweet potatoes. This time, I cut the sweet potatoes larger and roasted at 375F for 40 minutes and turned the pieces over halfway through. These were much tastier than when I cut them smaller. We also had microwaved mix of frozen broccoli, cauliflower, and carrots.
Dinner on Thursday was shredded chicken thigh meat mixed with the farro stir-fry from yesterday. We also had microwaved fresh broccoli, and my husband and stepson had the remaining potato wedges from Monday.
Len--I am still waiting for our local farm to have asparagus ready for the farmers' market. It will not be this weekend, but I hope it will be next weekend.
