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For lunch on Sunday, I made a frittata, in part to use up some asparagus that I had not gotten to as early as I would have liked. It was a remarkably cool day, with a high of 69 F, so I tossed the asparagus with olive oil and a couple of mushrooms, sprinkled the mixture with garlic powder, and roasted it, adding Penzey's Sunny Paris at the end. That went into the frittata, along with two small potatoes, some green onion, an orange bell pepper, and goat cheese. I used my farmers market eggs. I have leftovers for lunch for the next three days. I really like the Staub 8 ½-inch skillet that I bought, in part, for making frittatas. I am also envisioning using it for small pizzas.
I made my fifth and last batch of Black Raspberry Jam. It was a wonderful season this year. Some lucky friends and family will receive a jar each, and we will still have plenty for ourselves.
For Sunday dinner, I made Sourdough Pan pizza with the usual fixings of sauce made from a can of fire-roasted tomatoes and garlic, Canadian bacon, mozzarella, mushrooms, red bell pepper, green onion, and Greek olives on mine. I grated Parmesan over it when it came out of the oven.
I made yogurt on Saturday.
For dinner, I tried a new recipe, "Tuna-Zucchini Pasta," from Eating Well, which I had seen online. I doubled the recipe, which appears to have been designed for people new to cooking and/or who wanted a fast simple recipe. It called for two pouches of chunk light tuna in water, so I substituted canned tuna. It called for cooking the zucchini and the olive oil and adding the cooked pasta, then putting the tuna and the cut Roma tomato atop it on the plate before adding Parmesan. I added the tomato to the zucchini, then the tuna. I omitted the basil, but I used some basil flavored pasta (not whole grain pasta) that I accidentally bought assuming the green color meant it was spinach pasta. It made a flavorful dinner, and my husband did not mind the slight basil taste from the pasta. The recipe attracted my attention as a fast dinner that did not require heating up the kitchen on a hot day. It is a good basic recipe that could be modified depending on what is in the pantry.
Here is a link to the recipe:
https://www.eatingwell.com/recipe/272182/tuna-zucchini-pasta/We had leftover farro stir-fry for Friday night's dinner.
I returned to the kitchen on Friday night and made the dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them early next week.
I took advantage of the cooler weather this morning to do some concentrated baking. I baked Jam Oatmeal Bars (recipe at Nebraska Kitchen) using a jar of black raspberry jam from three years ago that I found in the cupboard, along with a bit of the last batch of jam that did not fit into the canning jars. I also baked Jammy Muffins, using a jar (also from three years ago) of Strawberry-Black Raspberry Jam. While I was working on those two projects, I also had a longer project, which was baking Ellen's buns as twelve rolls in a 10 x 10-inch pan. I will take the rest of the afternoon off.
Our temperatures finally cooled down on Thursday, so I took advantage of the change and made and canned another four 8 oz. and one 4 oz. jars of black raspberry jam. I picked over two quarts of them yesterday. There are still plenty to pick.
For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we had with microwaved broccoli.
I made another farro stir-fry for dinner on Wednesday, using the leftover pork from last night, celery, green onion, mushrooms, kale, frozen peas, and pork deglazing..
Joan--I was also admiring your dishes. I think that I have seen them on some of the sites that I visit when looking for certain patterns.
For dinner on Tuesday, my husband pan cooked some pork. I roasted sweet potato chunks tossed in olive oil. We also had microwaved frozen peas.
Len's grilling looks great, as does Joan's chicken and rice.
CWCdesign--an oil crust is faster than a butter crust. It does need an hour in the refrigerator in the pie dish, then par-baking. I started making them when I had to give up high amounts of butter in my baking and was amazed at how fast they come together, and with a few changes, taste great. I am able to roll the dough out, but it can just be patted into the pan.
Of course, puff pastry would be even faster.
I know that the Europeans are big on fresh yeast, which is why I avoid most of those bread books.
I did not realize that ADY has additives.
On Sunday, I made yogurt. I also made another batch of Black Raspberry Jam. Dinner was an easy re-run of last night's Turkey and Sweet Potato Meat Loaf and the rest of the broccoli.
That's the way to cook/bake, CWCdesign! I'm a big proponent of using what I have on hand in recipes. One thing that I like about the Washington Post Eat Voraciously column is that the author will often give possible substitutions for what might be in the pantry or for special diets.
Thanks for posting the article link, Mike.
A friend who grew up in Minnesota, who is about ten years older than I, told me that her job in her large family was to bake the bread using a huge pan divided into sections for each loaf.
I have told my husband that on our next extended trip, we are taking the bread machine. Finding a bakery that makes good bread has been impossible in the places we visit, and I hate having to resort to store-bought bread with its lack of taste and texture, even when we buy a wholegrain one.
I wish that more people knew how easy it is to bake your own bread. I think that the emphasis on "artisan" loaves has obscured the simplicity. I noted that the article does not discuss breads that do not stale in two days, in part because they use oil (olive, avocado, canola), dairy, and/or eggs.
Thanks, Chocomouse.
Fred seems to want to make the point that even though you and Diane brought him to the house, he will be the one who decides if he will grace you with his presence. In other words, he wants it to be his idea.
Saturday night's dinner was determined by 1) what I have in the house and 2) what can I make without turning on my big oven. I realized that I could try a new recipe, "Turkey and Sweet Potato Meatloaf," by Julia Turshen, who is covering for the writer of the Washington Post "Eat Voraciously" recipe newsletter while she is on maternity leave. I altered the recipe in that I used the regular 19.2 oz. of 93% fat-free ground turkey rather than the preferred pound of dark. The smallest sweet potato that I had was around 15. 7 oz. I used about 11.2 oz., leaving it unpeeled as specified. (I boiled up peeled chunks of the rest for the dog to have as her "topping," when we eat.) Due to my husband's issues with onion, I replaced the small onion with 2 tsp. dehydrated onion, which I rehydrated and the two cloves of garlic with ¼ tsp. garlic powder. Doing so also saved me the step of sautéing them in olive oil first. Instead of the six large leaves of fresh sage minced, I used a generous ½ tsp. of dried sage. I replaced 1/3 cup of finely chopped fresh parsley with 1 tsp. dried. I replaced 1/3 cup of plain breadcrumbs with ½ cup of quick oats. I added 2 Tbs. flax meal, and then, because the mixture seemed slightly dry, ¼ cup of milk. I baked it in a 7 x 8-inch Emile Henry flat casserole rather than a loaf pan. I learned that trick from my mother who favored flat loaves that filled the dish. I left the temperature at 375 F, even though I used the small convection oven, but I checked it at 50 minutes, and it was done.
My husband and I both like this turkey loaf, so I will put it alongside my other two turkey loaf recipes. We had it with microwaved fresh broccoli as the side.
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