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On Wednesday, I baked Bittersweet Blackberry Brownies, using some of the frozen seeded blackberry puree that I froze last month. It will rest overnight in the refrigerator, since the flavor needs to develop a day in advance.
I also baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
We had leftover turkey-spaghetti squash "faux" lasagna, and more sweet corn.
With German Chocolate Cake, it's ALL about the frosting, even though we admire Joan's artful presentation! Now, if we could just taste it!
My elder bonus son is visiting for a week. For dinner, I made Spaghetti Squash Turkey Lasagna. I needed to use up a pound of mushrooms, so I added double the usual amount. I also sauteed red bell pepper, celery, and kale to go into the sauce. I did not have enough of our tomatoes to make sauce yet (am savoring those that I do for turkey bacon and tomato sandwiches!), so I used a large can of fire-roasted chopped tomatoes and a smaller can of plain chopped ones, to which I added minced garlic and dried onion. Given the amount of extra vegetables, I used an Emile Henry 9 ½ x 12 1/2-inch casserole dish that is 3-inches deep. We enjoyed it with an ear of sweet corn each, that we bought this morning from our favorite local place.
I also made yogurt today, a regular project that was delayed for three days because I had so much else to do.
Navlys--thanks for the Cilantro hint! My husband does not like it (his family members seem to carry the gene that makes it taste to them like soap), but it would be nice to add some to food that only I am going to eat.
We re-ran last night's dinner of chicken salad on Icelandic Rye Bread.
Len--that is an excellent idea about using leftover batter in a waffle iron. I'm filing that hint for future use!
For breakfast on Sunday, I made my favorite Blueberry Oatmeal Muffins, which used up the rest of the five pounds of berries that I bought at the farmers market a few weeks ago.
While the muffins were baking, I mixed up Icelandic Rye Bread, a recipe which appeared in the latest King Arthur catalog. I had hoped that the "cocktail" bread pan, of which I have a set, would work for the recipe. As it turns out, there is significant difference between a 12.5 x 2.75 x 2.5 pan like mine and the 13.75 x 2.5 x 2.75 pan that USA now makes and King Arthur sells. A certain amount of batter escaped over the sides and onto the pan and the oven floor, despite being weighted down. I was able to get the batter off the oven floor before it burned on, and the pan needed a good soak to clean it. The Icelandic Rye Bread is interesting. I had Lyle's Golden Syrup (I think it was picked up at T.J. Maxx at one time), so I used that instead of the combination of honey and molasses that King Arthur substitutes. I like the bread, but my husband and I find it too sweet. If I were to bake it again, after having first acquired the correct pan size--I would cut back the syrup from 2/3 to ½ cup. We used slices for open face chicken salad sandwiches, and it drowned out the dill, which is usually foremost, and to some extent, the green onion. I can see why people would like it with an assertive topping.
I did my baking in the early morning with windows open and the vent fan to get the heat out. Although we had pop up showers throughout the day, the humidity made it feel hotter than I would expect just looking at the cloudiness.
We've had rain, off and on, with pop up showers throughout today. Humidity makes it seem hotter than it is.
On Saturday, I found some wonderful peaches from Michigan at the farmers market, so I bought a bag of thirteen for $12. It was the same vendor from whom I had bought the blueberries a few weeks ago, so I trusted the peaches would be good, and they are. On Sunday afternoon, I use seven to make peach jam, which I canned, for a total of four 8 oz. jars and one 4 oz. jar. I will either bake or just eat the other peaches, but I like to have at least one batch of peach jam, and we do not always get good peaches at the farmers market.
For dinner, I used the rest of the roast chicken (the breast meat) to make chicken salad for open face sandwiches on the Icelandic Rye Bread I baked this morning.
Yes, I should have held some of the batter back. At least, when I saw the overflow, I put a piece of parchment paper on the rack beneath the rack on which the bread was baking. By that time, no more was coming out. I also at that time used a spatula to remove the clumps of dough on the oven floor, so that clean-up was not too bad. I soaked the pan after removing the bread, since most of what oozed out stuck to the pan. However, I first pried some of it off the pan and put the large glob into the convection oven to finish baking. We snacked on that this afternoon.
For details about the bread itself, see this week's baking thread.
Well, apparently, King Arthur maximized it for pan size, so I have some oven run over in spite of weighing down the pan. Live and learn--and clean the oven. What I wish that I had done is put some of the batter in a mini-loaf pan to bake alongside the larger loaf. If I decide the recipe is worth repeating, I will do that next time or relent and buy yet another pan. Apparently, the longer size is now standard for USA pans.
Thanks, Mike. I'll give it a try and report back.
I baked five small loaves of wholegrain pumpkin bread on Saturday. I will freeze at least three for dessert emergencies. The recipe is the one posted here at Nebraska Kitchen.
I made chicken broth on Saturday by boiling up the bones from the chicken I roasted earlier in the week, as well as bones save from roasted bone-in chicken breasts.
We had an easy meal of leftovers on Saturday of roasted chicken, the rest of the green beans, cherry tomato, and feta salad, and the leftover roasted sweet potato chunks.
We had leftover stir-fry for Friday's dinner.
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