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On Tuesday, I again baked that apple-oil Bundt cake recipe that I printed from the old Zester website, and that Rottiedogs was able to find on the internet for us. [See May 26, 2019 "What are You Baking thread.] This time, I again cut the sugar to 1 ¾ cups. I substituted in ¾ cup barley flour for that much AP flour; I used ¼ cup olive oil, ¼ cup canola oil, and ¼ cup buttermilk for the oil amount. I added 2 Tbs. Bob’s Red Mill powdered milk and 2 Tbs. flax meal. I probably used close to 4 cups of grated apples. (I had 5 Jonathans left in the refrigerator to use.). The recipe makes 9-10 cups batter, so this time, I baked it in my Bundt “quartet” pan, for four cakes that serve four people each. I baked them for 45 minutes, then let them sit for about 13 minutes before turning them out on a rack to cool. I later froze two of them, since the weather is warm. We had half of one tonight with low-fat frozen vanilla yogurt. Ah, heaven.
This recipe would work well in a 10=cup Bundt pan as well; it would need to bake longer in the larger pan.
I did not bake this recipe in my new range, because it has not been installed yet. The hood must be done first, and we are awaiting the arrival of the outside vent, which had to be ordered from California. It should arrive by Friday, then I have to get the stove installation guys back.
Tuesday’s dinner was a stir-fry. I had about 1 cup of mixed whole grain cooked rice and 1 cup of cooked ground turkey in the freezer. I cooked ½ cup of freekeh (an ancient grain that is somewhat like bulgur, but with a more mellow taste—my first time making it). I sautéed onion, celery, mini-red, yellow, and orange bell peppers, carrots, and mushrooms in a bit of canola oil. I added ¼ cup of drippings from the rotisserie chicken we had late last week. I mixed in the rice, the turkey, and the freekeh, then added chopped parsley. It is yet another “grain bowl” triumph.
I also made broth from the bones of a turkey breast in the freezer combined with those of a rotisserie chicken from last week. It is nice to have two refrigerator-freezers again!
The lady from the honey place at the farmers' market had wonderful organic peaches last year. She told me that there will be none this year due to the late freeze, and she doubts there will be any in the area. I read that the Michigan peaches got hit badly also. Fortunately, I still have peach jam from the batches that I made last year.
For Saturday night dinner, I made a stir-fry using soba noodles, leftover turkey breast we had in the freezer, and a concoction of carrots, celery, green onion, red bell pepper, turnips, mushrooms, broccoli, and a few shakes of low-sodium soy sauce.
