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Lovely dinner, Joan!
We got our internet back today, after four days, so I will post both Sunday and Monday's cooking here.
For dinner on Sunday, I used the leftover roast chicken to make chicken pot pies in 2-cup Corning Ware square casserole dishes. I used 1 ¼ cup chicken broth from the freezer, which I combined with ¼ cup whole wheat flour, the rest of some evaporated milk, and some 1% milk to make a thick sauce, which I seasoned with ¼ tsp. poultry seasoning, sweet curry powder, and freshly ground black pepper. I sprayed the casserole dishes, then put 1 cup cooked frozen vegetables in each dish, along with a heaping half cup of chicken. I divided the sauce over the top. An hour earlier, I made a half recipe of my oil-buttermilk crust, divided it in half, then rolled each half into a square that would fit atop the mixture in the casserole dishes. Oil crusts need refrigeration for about an hour, so that gave me time to assemble the filling. I pre-heated the oven to 425 F. I used a tiny heart cookie cutter to cut a hole in the middle of each crust. I inverted the crust onto the filling and peeled off the parchment. I tucked down the corners, then positioned the cut-out heart on the side. I baked at 425 F for 12 minutes, then reduced the heat to 375 F for another 15 minutes. It was an experiment that worked out very well. I will make these chicken pot pies again.
I also made yogurt on Suday.
For dinner on Monday, I made pecan-coated boneless pork chops in the oven, using the same recipe as several weeks ago. To go with it, I used half a bag of Priano radiator pasta, which I found at Aldi's today on our big shopping trip to the larger town northeast of us. After it cooked, I mixed it with a 4 oz. log of goat cheese. I put freshly ground pepper on my serving. We also had microwaved frozen peas.
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You must be logged in to view attached files.My husband and I can testify to the excellency of Joan's banana bread!
I'm posting my baking for the remainder of this week, since our internet went out on Thursday, and we only got it back Monday afternoon.
I was so happy with Peter Rinehart's "Everyday 100% Whole Wheat Sandwich Bread," that I decided to bake it again, this time using the multigrain variation that allows for 20% of the whole wheat flour to be replaced. I used King Arthur's 6-grain blend. I replaced the honey with maple syrup, in part because I had a couple of maple syrup bottles that I wanted to rinse with the water I would use to proof the yeast. I'm also curious as to the flavor. I made the dough before lunch on Friday, then put it in a 6-quart container, since last time I made the recipe, the dough was pushed up against the lid of the 4-quart container.
I baked the Multigrain Sandwich Bread on Saturday. I let it rise for 2 hours and 20 minutes. It was not quite an inch above the pan rim, but with the multigrain variation, that may be normal. When we sliced it the next day, we agreed that the flavor was a bit blah, which is one reason I don't use the six-grain mix that much. However, I find that it is quite tasty when toasted.
I also baked two recipes of my recipe for Scottish Oatcakes while I was waiting for the bread to rise, so now we have them to eat with our tea.
Our internet went out on Thursday, so I am going to post my cooking from Thursday through Saturday here.
I roasted another chicken for dinner on Thursday, as we again were able to get a good deal on a marked-down one on Tuesday. I roasted sweet potato chunks to go with it, but I put those in the countertop convection oven, which does a better job than the large oven. I also made gravy to use tomorrow. We completed the main meal with microwaved frozen peas. We had planned to do our big shopping trip today, but there was light snow late last evening, and temperatures dipped below freezing, which means salt being scattered on the roads, which would result in having to clean the car when we got home, so we put the trip off until next week.
I made mashed potatoes to accompany the leftover chicken for dinner on Friday. I steamed the potatoes before mashing them with their skins, then added some salt and low-fat evaporated milk. We also had a mixed greens (from farmers market) salad with tomatoes. I made Italian Seasoning dressing using the Penzey's mix, but I added a bit of Dijon mustard and maple syrup.
Saturday night's dinner was leftovers from Friday, but we had microwaved frozen peas with it.
I made curried butternut squash soup for lunch on Wednesday, using the squash puree I made on Monday, along with some chicken broth from the freezer and some apple juice from the freezer that was left over from when I made applesauce in the autumn. A heaping half teaspoon of Penzey's Now Curry gave it the perfect taste. I have enough for lunch tomorrow as well.
Wednesday night's dinner was Oven Crisp Fish and Chips with Dill Tartar Sauce. My husband made a simple salad with mixed greens from the farmers' market and some nice tomatoes we got on sale at the grocery store yesterday.
We finished the stir-fry for dinner on Tuesday.
I'm glad your sweet rolls came out ok, Skeptic. That is a long rising time.
On Tuesday, I baked Bittersweet Blackberry Brownies using blackberry puree that I froze last summer. They rest in the refrigerator overnight, and we will begin having them for dessert tomorrow evening.
On Monday, I made yogurt. I also roasted and pureed the last three small butternut squash from last fall's farmers market to make into soup later this week.
For dinner, I made Chicken-Vegetable-Farro stir-fry, using some of the broth I made last week to cook the farro, the leftover chicken, the leftover gravy, and carrots, celery, yellow bell pepper, mushrooms, and farro.
Happy Birthday, Joan!
Our dinner tonight was the rest of the beef stew. I took the day off from the kitchen and cross stitched on a table runner that I want to finish before Easter.
We had some of the leftover beef stew for dinner on Saturday.
We awoke on Saturday to a light snowfall, just a dusting, although our area continued to get the occasional snow shower throughout the day. I baked King Arthur's Sugar Crusted Apple Cobbler this afternoon, and we had some for dessert tonight.
Friday night's dinner was leftover roast chicken, roasted sweet potato chunks, and microwaved frozen peas.
I baked Big Lake Judy's Best Ever Molasses Cookies on Friday, as we ran out of cookies yesterday. I had to cut the baking time to 13 ½ minutes after the first sheet was slightly overdone at 14 minutes. I used a #30 scoop and got twenty.
I also baked Whole Wheat Sourdough Cheese Crackers from dough I made last week.
February 28, 2025 at 12:56 pm in reply to: What are You Cooking the Week of February 23, 2025 #45709I tried a new recipe for my lunch soups on Friday: "Hearty Lentil-Tomato Soup," from The Family Immunity Cookbook," by Toby Amidor. It was featured in one of the email health newsletters I receive. I replaced the tomato puree with crushed tomatoes (close enough). It also uses red lentils, garlic, onion, shredded carrots, and chopped celery. I replaced the 3 cups vegetable broth with my chicken broth, and used 2 tsp. of Penzey's Now Curry in place of 1 tsp. ground cumin, ½ tsp. ground turmeric, 12 tsp. ground ginger, and 1/8 tsp. hot pepper flakes. I deleted the salt, since there is salt in the canned tomatoes, and used freshly ground black pepper. It is a tasty and satisfying soup which goes well with the bread I made two days ago. I will freeze a serving but keep the rest for lunch over the next three days.
I made Maple Granola on Thursday.
Great looking bread, Len!
Our local library is starting a kind of cookbook challenge. One of the librarians will choose a cookbook in March, and patrons are invited to select a recipe from it, which the library will xerox for them. There will be a potluck tasting later in the month, in which people bring the recipe they made. I'm not sure if I will participate. There is a lot of flu and respiratory viruses going around. Too many people skipped the flu shot.
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