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On Wednesday, I baked my version of Soft Barley Cookies, adapted from the recipe in King Arthur's Whole Grain Baking to use avocado oil in place of butter and nonfat Greek yogurt in place of sour cream.
Lovely and tasty food, Joan and Len!
I roasted two large bone-in chicken breasts on Wednesday, as storms came through and cooled down temperatures. I had some chicken with a large spinach salad with three different colors of mini-bell peppers, some carrots, mushrooms, green onions, and cherry tomatoes. I used some "salad topping" (a mix of dried cranberries, dried cherries, sunflower seeds, and pecans on top. Scott also had chicken, but he had his with the rest of the broccoli salad. The spinach and the green onions came from last Saturday's farmers market.
Ah, such lovely colors in your dinner, Joan. You are truly eating the rainbow.
We re-ran last night's dinner on this day with temperatures in the upper 80s.
Italian Cook--We usually buy our bananas at the local grocery where they are 69 cents per pound, but 29 cents per pound when they are starting to get a little brown. We prefer the latter. Aldi's sells them for about 49 cents per pound. I do not usually buy them at Kroger, so I have not looked at the price there. So, we are not seeing a shortage of bananas in our area.
At the farmers market on Saturday, a favored vendor had golden beets, with lovely greens tops. Golden beets are my favorite, so I bought the four she had, which is how I found myself on Monday baking my Roasted Beets, Greens, and Greek Cheese flatbread for a late lunch. My husband is not fond of beets, so I make it for myself and do not have to worry about using onions. I adapted this recipe from Ken Haedrich's The Harvest Baker. It was my best rendition of the recipe yet, in part because I cut the baking time from 24 to 20 minutes. I have leftovers for three more lunches.
Dinner on Monday was broccoli salad using fresh broccoli I bought from the farmers market on Saturday. I last made this salad back in October, so it was so good to have it again. I also made pecan meal encrusted pork chops which I baked in the oven. That pecan meal that I bought at Ellis Brothers pecans on our way back from Florida in December continues to get used! I'm so glad that the cashier there told me about using it to coat pork chops.
That sounds wonderful, Sceptic. My husband and I have also been enjoying fresh strawberries this past week, and yesterday, I bought another quart. The Amish lady selling them said that they are the last that she has, so it was a short season. Thus, I won't be making strawberry jam this year. We will just enjoy eating them.
I made yogurt on Sunday. For dinner, I made Oven Crisp Fish and Chips, which we had with the rest of the dill tartar sauce, along with microwaved fresh broccoli.
I baked the refrigerated pumpkin cinnamon rolls, after they rose overnight, on Saturday morning. Scott and I agreed that it was my best bake of this recipe yet. I went back to using two eggs and somewhat less flour but kept my other changes. After baking, I let them rest just a minute, then inverted them onto a small sheet pan, then onto a platter, as they tend to stick to the pan after cooling. I will do that in the future.
In the evening, I made dough for my Whole Wheat Sourdough Cheese Crackers, which will rest in the refrigerator until late this coming week.
Welcome home, Mike. You certainly made the most of your trip!
Oh, that barbecue looks so good, Joan. It is alas, one of those foods I cannot feed to my husband, whose digestive system cannot handle strong spices.
We had more of the stir-fry for dinner on Friday. That gave me time and energy to focus on my baking project.
I made the dough for Pumpkin Cinnamon Rolls tonight and shaped it. I will let them rise overnight and bake them in the morning. I used puree from the two Fairy Tale Pumpkins that my husband grew last year.
That sounds so yummy, Joan. Coleslaw is in my future as I found a nice head of cabbage at Kroger today.
We did our big recycling run and shopping trip over in the larger city near us on Thursday, so we had a late lunch after we got home. It amazes both of us that these trips can be so tiring. Fortunately, dinner was easy tonight. I made chicken broth in the afternoon, using the bones from last night's chicken breasts as well as some in the freezer. The leftover chicken from last night became part of a stir-fry with farro cooked in some of the broth, and carrots, celery, green onion, a medley of different colored small bell peppers, mushrooms, and kale. We have leftovers for perhaps two more meals
For lunch on Wednesday, I needed to use a half egg and a bit of brown and wild cooked rice. I sauteed green onion and chopped mini-red bell pepper in olive oil, added some kale, then added the rice. I mixed the half egg with another small one, then poured it into the pan and scrambled. I put a bit of grated mozzarella on it. I had it with some toasted whole wheat oat bran bread.
Wednesday's dinner was bone-in roasted chicken breasts that I rubbed with a bit of olive oil and sprinkled liberally with Penzey's Justice blend. I also made radiator pasta with Greek cheese and put freshly ground black pepper on my serving. We had microwaved frozen peas to round out the meal.
Ah, yes, I remember that banana bread, Joan!
We were out of cookies for teatime, so I baked the Peanut Butter Oatmeal Cookies on Tuesday. We, of course, sampled them for dessert that evening, along with more of the fresh strawberries from the farmers market. These berries are excellent, even though at $8 for a scant quart, they were on the expensive side. They are worth it.
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