BakerAunt
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Three flower girl dresses? I am impressed, Janiebakes!
I made soup for dinner on Wednesday, since the pork we were going to have did not thaw. Most of my soups are based on what happens to be around. I used the potato water left over from last week’s potato salad, along with turkey broth from the freezer. I cooked 1 cup brown and ¼ cup red lentils with sliced carrots and celery and scallions, then added some sliced mushrooms, a quartered and sliced yellow squash, green beans from our garden, parsley, a heaping quarter tsp. of garlic powder, a tsp. of thyme, and some freshly ground pepper. We had it with rolls I had baked.
It is too hot to bake a pie—maybe Friday--but I need a dessert in the meantime, and I have a lot of blueberries. I thought that a blueberry quick bread would be nice, but it turns out that I do not have a recipe for one. I did a quick google search for ones that do not use butter, but the pictures I saw did not look appealing. Frankly, they reminded me of early efforts by new bakers. I searched blueberry bread at Nebraska Kitchen and found the thread where S. Wirth gave the link to Shaboom’s website, in response to Kimbob’s mentioning a blueberry bread recipe she had from her. According to the headnote, Shaboom got the recipe from PJ at KAF, who got it from a good friend, “Nonny” in Maine, and it was a hit on the (old?) baking circle although Shaboom says she did some adapting (as I did).
I decided to bake it Tuesday evening. I used Siggi’s yogurt (Icelandic yogurt that is close to Greek yogurt), substituted in 1 cup white whole wheat flour, reduced the salt by 25%, and chose avocado oil as the vegetable oil. I included the optional pecans. It baked for 50 minutes, and perhaps I might check it slightly earlier next time. I had to use a spatula around the top of the pan (next time I will grease there) but otherwise the loaf came out easily after resting for 15 minutes. I look forward to having a slice tomorrow.
I use both semolina and durum flour in my pizza. The semolina is more granular and the durum more finely ground. The semolina has the yellowish color, but the durum is more cream colored.
I think that King Arthur has a recipe or two for a durum flour bread (probably because they are the only readily available source of durum flour).
On Tuesday, afternoon, I made and canned three 8 oz. and one 4 oz. jars of Seedless Blackberry Jam with a bit of Black Raspberries.
For dinner, I cooked the last boneless, skinless chicken breast, which I coated in Panko with Penzey’s Sunny Paris and Parmesan. I baked it in the countertop convection oven. We had the chicken with leftover potato salad and more microwaved green beans from our garden.
I'm not sure, but I think one of the secretaries at work (she was from Hawaii) used to make this dessert for the annual Christmas party. It is great that you were able to re-capture a family culinary memory, Skeptic.
Yum, yum, Joan!
I baked two loaves of the Semolina/Rye/Wheat Bread (aka Len’s buns recipe baked as loaves). I may have to work out how to scale it up to three loaves. We really like this recipe.
Dinner tonight is leftover breaded chicken breast and potato salad for my husband. I had salmon and couscous. That is because I accidentally thawed the single piece of salmon instead of the single frozen chicken breast. That's what happens when I go to bed, remember that I need to thaw an item, go downstairs and do not turn on the main light. (Both the salmon and the chicken come in the same kind of package.) We also had more microwaved broccoli.
We have spaghetti squash starts! One is rather large, and there are two smaller ones. It is taking over its section of the garden and crowding out the honeynut (small butternut squash) plant.
We lost the tomato that was starting to turn red. It was on the ground this morning and half rotten. My husband says that happens sometimes.
The snow peas and beans have been doing well.
If you lived near me, Skeptic, I would happily contribute the required starter for the recipe.
I'm not sure that you can get the taste and the rising activity with just a one day start. I thought that somewhere King Arthur had a sourdough workaround. I saw it in some recipe, but at the moment, I cannot recall where.
Sunday night dinner was breaded chicken breasts (flour, egg, panko with Penzey’s Sunny Paris) roasted and accompanied by potato salad and microwaved fresh green beans from our garden.
Our farmer's market is Tuesday evenings and Saturdays in the summer. I went yesterday and came home with scallions, dark purple bell peppers, a tomato, and 2 more zucchini.
We picked blueberries on Monday. On Saturday, I baked a blueberry cobbler, using the recipe from the King Arthur Baking Book, with my changes, which this time included using half barley flour. I was able to bake it in the countertop convection oven, so I did not heat up the kitchen on this hot and very humid day.
Dinner on Saturday was the Cook’s Country All-American Potato Salad, which I made earlier in the day, the rest of the glazed turkey-zucchini loaf, and microwaved green beans from our garden. The beans are thriving in this weather. In place of sour cream in the potato salad, I used Siggi’s nonfat Icelandic yogurt, which I bought on sale earlier in the week. I used fresh green onions from the farmer’s market. I am not sure what kind they are, but they produce a long green top with a small, fat white bulb at the bottom.
I made yogurt on Friday.
Thanks, Janiebakess. I will check and see, although I am not overly hopeful in an area where even finding 2% cheese is difficult.
Thursday’s dinner was stir-fry with leftover turkey I had frozen, soba noodles, carrots, celery, red bell pepper, green onion, broccoli, parsley, and from our garden, a small yellow bell pepper and snow peas. It was an unorthodox stir-fry in that I also used a bit of leftover turkey gravy that I thawed and thinned with water.
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