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Saturday night's dinner was Crispy Oven Fish and Chips with Dill Tartar Sauce and microwaved fresh broccoli on the side.
What a scrumptious looking cake, Joan!
I have been craving pizza ever since that week when three different people here at Nebraska Kitchen made pizza. I finally had time to make sourdough pan pizza for dinner on Friday, with enough left for an additional meal.
I improvised a soup for lunch on Friday using sauteed chopped onion, celery, carrots, and minced garlic, a can of Del Monte tomatoes with hatch chilis, about 4 cups turkey broth from the freezer, 15 oz. of white beans that I had frozen, and the rest of a package of frozen corn. As I only had one clove of garlic, I added ½ tsp. garlic powder. I seasoned with 1 tsp. of Penzey's Fajita mix, which I received as a free sample. I simmered for 40 minutes before adding half a cup of wholegrain elbow macaroni and bringing the soup to a low boil to cook it. I find the soup yummy, which is good, because it will be my lunch for the next four days as well.
I cooked the last small pumpkin from the autumn on Thursday. That is the longest that I have kept one. Like the last two I did a month ago, I noted that it had less water, which made for thicker puree. I refrigerated it and will decide what to make with it tomorrow.
For dinner, we finished the black-eyed peas with rice and ham.
Navlys--just like we had a challenge to use one of the cookbooks on our shelves, we should probably have a challenge to use some of those specialized baking pans we bought!
I still have some Winesap apples, although they are getting wrinkly. I used four of them on Wednesday to bake my adaptation of King Arthur's Sugar-Coated Apple Cobbler. That leaves me with three to use, probably in a cake.
For Wednesday's dinner, I made a farro stir-fry with chopped carrots, celery, kale, and sliced mushrooms. I added ½ tsp. of Penzey's Justice spice blend. We had it with the last two chicken thighs that I had roasted on Monday.
We had more of the black-eyed peas with rice and ham.
I made yogurt today.
I'm glad your bread turned out well, CWCdesign. I used two smaller Pullman pans, without lids, for a bread that I tried, and they are great for supporting doughs with a higher liquid content. I also liked the taller, not as wide shape, so I'm planning on more experimentation--especially to justify having bought the two pans for that specific recipe. 🙂
That looks good, Joan! I'm also working on using stuff from the freezer. I roasted chicken thighs for dinner on Monday, which we had with roasted sweet potato chunks and microwaved fresh broccoli.
For us, Sunday dinner will be more of the Black-eyed peas with rice, ham, and vegetables that I made yesterday.
Back in the days when I would eat butter with abandon, I tried a new King Arthur recipe from an email, "Fresh Apple Cinnamon Scones." I loved them warm from the oven, but the texture tended to get mushy after they cooled, due to the apple. I began to wonder recently if I could make an oil version using more of these drying out Winesap apples that are too firm for a good pie. On Sunday, I experimented with doing so. I replaced 1 ¼ cup of the AP flour with Irish-style flour. I used just 2 tsp. of baking powder and ¼ tsp. baking soda. I cut the salt by a third. I used 1/3 cup canola oil in place of the butter. I did not have applesauce available, so I replaced it with buttermilk, which I increased to 2/3, as I wanted to make these drop scones. I cut the cinnamon chips to 75 g. (They are so good, but they are little saturated fat bombs.) I omitted the vanilla, as the cinnamon should be sufficient flavor. I used a whole apple instead of a half one. I deleted the topping. I used the popover scoop, which produced ten scones. I baked at 375 F, having learned that oil scones do not need the high temperature of butter scones, for 25 minutes. Next time, I would pull them out after about 23 minutes, as the bottoms were slightly overbrowned. I had a warm one for teatime. I would add ½ tsp. vanilla or else a teaspoon of boiled cider next time if I do not have applesauce. However, they are still tasty.
I am now baking three loaves of my Whole Wheat Oat Bran Bread, as we are almost out of bread. I will stash two in the freezer, as I anticipate a busy couple of weeks.
I just have a sore arm, so that is a relief, as my doctor warned me that some people do have that two-day reaction.
I had a lazy day on Saturday, since I got my second Shingles shot yesterday, and I'm still recovering from the stressful week. For dinner, at my husband's request, I made black-eyed peas with the last of the ham from the freezer, sauteed yellow bell pepper, celery, and kale, dried onion, ½ tsp. thyme, and cooked brown rice. It hit the spot on a cooler day, and we have leftovers for two more meals.
We had the last of the salmon patties as sandwiches for dinner. It was nice to be able to use the microwave to warm them up.
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