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On Saturday afternoon, I used some of our tomatoes to make sauce, which I froze to use for pizza. I started with a scant 4 cups of tomatoes which I cooked down to about a cup.
For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we had with more of the coleslaw that I made yesterday.
Mike--I was looking at this rice/grain cooker because of the ceramic interior, but it also claims to do carb reduction if one of the inserts is used:
While I'm not particularly interested in the carb reduction feature, I wondered if it actually works. I do not understand the science behind it.
It is not a good season for squash. We just had a second honey nut squash develop. In the past we would have had at least six or seven growing to good sizes by now.
The fairy tale pumpkin has lots of leaves, and it has a lot of male flowers. One female flower started to develop but then did not make it. My husband says that there is another female flower. If it does develop, he plans to hand pollinate it. The question is whether if a pumpkin does result, will it ripen before whenever the first freeze comes. Last year, that hard freeze came late, but the weather has been so odd the past couple of years, there is no way to predict.
Oh, Joan, I hate it when that happens! However, with enough frosting, no one will ever know! 🙂
I made coleslaw on Friday morning, using a red cabbage that I bought about a month ago at the farmers market. Cabbage keeps well when wrapped in saran and refrigerated. For dinner, I made Turkey-Zucchini loaf with Peach Dijon glaze, using peach jam that was left after canning last Sunday. We had it with the last ears of sweet corn and roasted sweet potato chunks.
I decided to roast another chicken on Thursday, as it goes well with sweet corn. We had bought a dozen ears for the three of us, and we are being good and only eating one per night, so the corn dictates what the entrée will be. We microwaved green beans from the garden to go with the chicken and corn.
We used up the last loaf of bread for lunch on Thursday, so I baked three loaves of Whole Wheat Oat Bran Bread. I had been thinking of trying another recipe from the recent King Arthur catalog, but we have hot weather slated to arrive this weekend and into next week, so I want two loaves in the freezer, even though it is crowded, so I will not have to bake bread next week.
I also baked Spiced Rye Ginger Cookies, a King Arthur oil cookie recipe that I love. My only changes to that recipe are to add 1 Tbs. milk powder and to halve the salt. Using a #40 Zeroll scoop, I always get 25 cookies per recipe.
Navlys--one of those pans would be too small. However, if you have at least three, the recipe might fit. I also own the set of three different shapes, and I acquired a fourth one at a sale somewhere. I, too, have yet to try them, but I did save the recipe that King Arthur had developed for the pans, and one of these days I will try it.
The recipe for Icelandic Rye Bread must have a pan that is 13.75 " long, and has the width and depth specified. Mine, alas was not long enough. If I am remembering the length of those shaped pans (6 or 7 inches?), I'm pretty sure that at least three would be needed, probably filling them no more than 75% full.
Mike--I posted the recipe. It is open to adaptation--like omitting garlic!
On Wednesday, I baked Bittersweet Blackberry Brownies, using some of the frozen seeded blackberry puree that I froze last month. It will rest overnight in the refrigerator, since the flavor needs to develop a day in advance.
I also baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
We had leftover turkey-spaghetti squash "faux" lasagna, and more sweet corn.
With German Chocolate Cake, it's ALL about the frosting, even though we admire Joan's artful presentation! Now, if we could just taste it!
My elder bonus son is visiting for a week. For dinner, I made Spaghetti Squash Turkey Lasagna. I needed to use up a pound of mushrooms, so I added double the usual amount. I also sauteed red bell pepper, celery, and kale to go into the sauce. I did not have enough of our tomatoes to make sauce yet (am savoring those that I do for turkey bacon and tomato sandwiches!), so I used a large can of fire-roasted chopped tomatoes and a smaller can of plain chopped ones, to which I added minced garlic and dried onion. Given the amount of extra vegetables, I used an Emile Henry 9 ½ x 12 1/2-inch casserole dish that is 3-inches deep. We enjoyed it with an ear of sweet corn each, that we bought this morning from our favorite local place.
I also made yogurt today, a regular project that was delayed for three days because I had so much else to do.
Navlys--thanks for the Cilantro hint! My husband does not like it (his family members seem to carry the gene that makes it taste to them like soap), but it would be nice to add some to food that only I am going to eat.
We re-ran last night's dinner of chicken salad on Icelandic Rye Bread.
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