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I de-seeded the blackberries we picked last week on Tuesday. I have enough for two more batches of jam, and I froze two cups to use for blackberry chia seed jam in the future.
In the evening, I cooked a pot of black-eyed peas. I set some aside for a salad that I plan to make tomorrow and froze containers of the rest for future salads.
We found a good price on a ham at the grocery today, so we had ham sandwiches for dinner, using two buns from the freezer. We also had microwaved broccoli. We had planned to have sweet corn, but there was none at tonight's farmers market. The corn is slow this year.
I baked Whole Wheat Sourdough Cheese Crackers on Monday from dough I made last week. My husband is happy to have his crackers again.
I tried a recipe for overnight oats that can be eaten either cold or hot. On Sunday evening, I mixed together ¼ cup Greek yogurt, ¼ cup milk, ½ tsp. honey (reduced from ¾ in recipe). I stirred in ¼ cup old-fashioned oats, then let it rest overnight in the refrigerator. (I deleted flax seed, 1 tsp. chia seed and ¼ tsp. vanilla.) The next morning, I topped it with ¼ cup fresh blueberries and about 2 Tbs. coarsely broken walnuts. I enjoyed eating it Monday morning. I can see other fruit and nut combinations. If I used dried fruit, I would add it the night before, but I would still wait to add nuts or pumpkin seeds until right before I would eat it.
For dinner on Monday, I made Crispy Oven Fish and Chips, which we had with microwaved fresh green beans from our garden. My husband is harvesting the green beans and reports that the plants are full of mosquitoes, a new occurrence for us.
We have been out of cookies for a couple of days, and I consider them a necessity for teatime, so on Sunday, I baked my butterless adaptation of a King Arthur recipe, "Soft Ginger and Molasses Cookies." I have baked it once before, and I think that was when I bought the ginger syrup the recipe specifies. As the opened bottle is sitting in my pantry, I wanted to use some more of it. I made a full recipe and ended up with 30 cookies. I hope that will get us through at least a week, but I am better at pacing myself with cookies than my husband is.
Sunday's dinner was easy: the rest of the turkey-zucchini loaf and the rest of the vegetable farro stir-fry.
You are a treasure, Rottiedogs! You always know where to look for this kind of information.
My husband casually mentioned on Saturday that I needed to thaw another loaf of bread. I pointed out that there was no more bread in the freezer and that an earlier heads-up would have been nice. So, in the late afternoon, I baked two loaves of Grape Nuts Bread. This time I used 3 cups of white whole wheat flour. I have found from past experiments that using regular whole wheat drowns the malt flavor. I hope this version will make a healthier bread as well as let the malty taste prevail. We will know when we slice a loaf tomorrow.
Update: the malty flavor comes to the fore with the white whole wheat flour, so I will use it in this recipe from now on.
I used a slightly generous 2 cups of seeded blackberry puree to make a refrigerator chia seed jam, using the same recipe I used for those marginal blueberries the week of July 7, then used the jam for Rye Bars. This time, I added 6 Tbs. of sugar, as blackberries can be more tart but used the same amount of chia seed. I will give it two days to set in the refrigerator then check to see if the consistency will work for another batch of the Rye bars.
To go with leftover turkey-zucchini loaf for dinner on Saturday, I made a farro stir-fry with green onion, celery, mushrooms, yellow squash, and kale. The farro was cooked in turkey/chicken broth from the freezer.
Joan--the recipe was called Oatmeal Scotchies
2 1/4 cups flour (I added the 1/4 cup for a firmer cookie.)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt1 cup unsalted butter, softened
1 1/2 cups packed light brown sugar
2 eggs
1 Tbs. water (I omitted for crunchier cookies)
1/2 tsp. orange extract
1 1/2 cups old-fashioned oats
12 oz. package butterscotch chipsI often added 1/2 cup sunflower seeds
I made and canned three 8 oz. and one 4 oz. jars of jam on Friday afternoon, using some of what I de-seeded yesterday. As I picked another 4 quarts this morning, and my husband picked a quart as well in between his other work, there will be more blackberry processing, but not until they rest in the refrigerator for a couple of days, as that makes them easier to de-see
For dinner, I wanted to make my usual turkey zucchini loaf, but it calls for a peach-Dijon mustard glaze, and I am out of peach jam and unlikely to get my hands on peaches to make more. I wondered if I could replace the peach jam with blackberry jam in the glaze. I googled and found various recipes that use that combination, so I replaced the peach with blackberry in my recipe. It is very good, so I will be using it when I make the turkey zucchini loaf.
To go with the meatloaf, I thinly sliced new potatoes from the farmers market and sauteed them in olive oil, stirring frequently for about 20 minutes, then lightly salted them at the end. I would have liked to use Sunny Paris, but I left them plain in deference to my husband and our dog. We also microwaved fresh green beans from our garden.
Ah, Joan, that was one of my favorite recipes before I mostly stopped consuming butter unless I had a lot of other people around to help. I think that they updated the recipe, but the one I used from years ago had a bit of orange extract in it, and for me, that made the recipe.
I de-seeded five quarts of blackberries today. I froze two containers for future use in Bittersweet Blackberry Brownies. I have set aside 2 cups to try a Blackberry Chia Seed Jam that I can use in Rye Bars. I used 4 cups to make three 8 oz. jars of blackberry jam. I have another 4 cups in the refrigerator to use for jam tomorrow.
I checked lids before I canned this batch of jam, as Mike suggested, and I noted that one was indented on the rim, so I threw it away.
For dinner, we had leftover stir-fry. Today was our big shopping trip to the larger town, so between that and doing the berries, I was glad to have a ready-made dinner.
On Wednesday, I baked my version of The Shipyard Galley's Zucchini Muffins. Years ago, King Arthur sent the recipe out in an email--back when they were not into the fussy baking they now promote, which probably sends a lot of would-be bakers scampering out of the kitchen. I made the full recipe as a dozen regular and six large muffins. I will freeze the large ones for quick breakfast mornings, and we will eat the small ones over the next few days. The zucchini came from the farmers market.
I started my cooking day on Wednesday by making yogurt.
I then used some frozen lima beans I had cooked about six weeks ago to make a bulgur stew with onion, orange bell pepper, garlic, tomatoes with hatch chilis, Spanish paprika, a little cumin, and a bit of cayenne. It is a rift off of a recipe that uses garbanzo beans. The lima beans make it somewhat bland, but I needed to use them up. I have enough for several more lunches.
Dinner on Wednesday was stir-fry with leftover pork and soba noodles. I also used green onion, red bell pepper, celery, the five snow peas we got from our garden, mushrooms, and broccoli. We have enough for another meal. For dessert, I had the rest of the cantaloupe and a small York peppermint patty. My husband had a zucchini muffin and a molasses cookie.
We are getting low on crackers, so on Tuesday, I made dough for Whole Wheat Sourdough Cheese Crackers and refrigerated it for a few days.
My husband pan cooked some pork for dinner on Tuesday, and I roasted sweet potato chunks. We finished the coleslaw. We had cantaloupe for dessert.
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