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On Friday, I baked mostly wholegrain flatbread crackers to go with hummus.
I also made dough for Whole Wheat Sourdough Cheese Crackers to bake next week.
Joan--Nothing is sadder than having great snacks with a disappointing football game. 🙁
On Friday, I made yogurt. I also made hummus from chickpeas that I had cooked and frozen a couple of months ago.
For dinner, we finished the pork loin roast with barley, butternut squash, and kale. Leftovers always give me time for other projects!
We had more of the Pork Loin Roast, barley, butternut squash, and kale that I cooked yesterday.
Sounds like a great soup, Chocomouse!
For dinner on New Year's Day, I made Pork Loin Roast with Barley, Butternut Squash, and Kale. It is the perfect one pot dinner for a cold day. Butternut squash was not plentiful at the farmers market this fall, for some reason, and I also have seen less of it in the grocery store. Last year, I made lots of Butternut squash soup but not so this year.
On New Year's Eve, I baked Spiced Pumpkin Bread (Kurbisgewurzbrot), a German rye bread from Stanley Ginsberg's blog, The Rye Baker. I've been baking it for about five years now, and I love this bread which uses just whole wheat and medium rye flour. It is cooling on the rack, and we will slice it at lunch tomorrow.
I also made the dough and assembled Eggnog Sweet Rolls on New Year's Eve, which I will refrigerate overnight and bake and glaze in the morning. I created this recipe last year out of a Fleischmann's Yeast and a Red Star Yeast recipe.
December 31, 2024 at 6:49 pm in reply to: What are you Cooking the Week of December 29, 2024? #45120I made Crispy Oven Fish and Chips on New Year's Eve, which we had with the remaining dill tartar sauce and the last of the fresh broccoli.
December 30, 2024 at 6:31 pm in reply to: What are you Cooking the Week of December 29, 2024? #45115I made Smoky Beans and Greens with a bit of ham for lunch on Monday. I was able to get salad turnips with greens attached a week ago at the local farmers market, so I used those tops. I did not have bell pepper to use with the onion, but I threw in some of the leftover ham. For the beans, I cooked a pound of navy beans this morning after soaking them overnight. I used a quarter of them today and will freeze three containers so that I have them on hand the next time that salad turnips with attached tops are available.
We had ham sandwiches on more of the pumpernickel rye for dinner. It's just so good!
December 29, 2024 at 6:17 pm in reply to: What are you Cooking the Week of December 29, 2024? #45111We had ham sandwiches again with applesauce and the rest of the leftover sweet potatoes.
December 28, 2024 at 6:09 pm in reply to: What are you Cooking the Week of December 22, 2024? #45102I made Crispy Oven Fish and Chips with Dill Tartar Sauce for dinner on Saturday. We also had fresh microwaved broccoli. Earlier in the day, I made yogurt.
That's good to know, Mike. I have been on their email list for a while now, but I've not yet ordered from them.
I baked Eggnog Muffins on Friday evening to have for breakfast tomorrow and for a few days afterwards. The recipe is my adaptation of an old King Arthur recipe for Holiday Eggnog Muffins. My version replaces butter with avocado oil, reduces the sugar and salt, and replaces the AP flour with white whole wheat flour. I also use a reduced fat eggnog. I made them tonight because the spices will have a chance to develop if they rest overnight. I adapted this recipe last year and discovered that the warm ones did not have the great flavor that the muffins had on subsequent days.
December 27, 2024 at 9:43 pm in reply to: What are you Cooking the Week of December 22, 2024? #45093I made two more batches of applesauce on Friday afternoon. The trick will be to find room in the freezer for 3 ½ quarts. I have about 7 ½ lbs. of apples left. I might make an additional small batch of applesauce and use the rest for more apple butter.
For dinner we had ham sandwiches on the pumpernickel rye that I baked yesterday.
December 26, 2024 at 5:21 pm in reply to: What are you Cooking the Week of December 22, 2024? #45084We had more of the leftover beef stew on Thursday, with no complaints, as stew gets better over several days.
What a wonderful dessert potluck we could all have if we lived closer to each other!
I noticed last night that there was only enough bread for my husband for lunch on Thursday. As I intended to have a ham sandwich, I was able to defrost a Rye Semolina bun for me. However, I want to have a good bread for ham sandwiches, so I baked Pumpernickel Sandwich Bread, which is my version of King Arthur's Rye Sandwich Bread. I use dill pickle juice from a German brand, Hengstenberg, which I could usually find around October at Tuesday Morning or at Big Lots. I find the flavor essential for my potato salad, this bread, and my dill tartar sauce. While I am well stocked for now, with an almost full jar in the refrigerator and an unopened one in the pantry, not to mention pickle juice in a jar without any more pickles, I will have to do some internet searching when I need to re-stock.
I agree with Skeptic--the trifle looks wonderful.
Merry Christmas everyone! Remember that there are twelve days of Christmas, so keep the celebrating.
And to others, happy first night of Hanukkah!
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