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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.
Here is David Lee's recipe, posted by Zen to the Baking Circle, and put onto Nebraska Kitchen by Rottiedogs:
And here is the one from Grizzleybiscuit, that I saved and posted here:
I put some of Miss Cindy's biscotti recipes that were in threads into the recipe section, so that we could find them more easily. Perhaps, Mike, once you get the other recipes sorted, some of us could volunteer to take certain threads and comb them for recipes, so that those could also go into the recipe section.
Saturday is another rainy, cool day. I baked a new recipe, Granola Bars with Dried Fruit and Seeds,” by Katherine Sacks, which appeared on Epicurious on Sept. 2017:
https://www.epicurious.com/recipes/food/views/granola-bars-with-dried-fruit-and-seeds
I made a few changes: I reduced the honey to ½ cup, the salt to ¼ tsp., the coconut to ¼ cup, deleted the vanilla, and added 1 tsp. of chia seed in order to empty a container in the refrigerator. I used peanut butter (the kind that is only peanuts and minimal salt). I don’t know why the recipe says to spray the pan AND line it with parchment. I did not spray the pan. I used metal clips to arrange the parchment in the pan. I used dried fruit mix from KAF, as I had it on hand, along with a few dried cranberries.
I'll add a note after we sample them. I hope that they will work out. One of my nieces seems to have an allergy to tree nuts, so I wanted a dessert/snack bar that she could eat. It's also vegan, and two of my nephews follow that diet.
Promised Note: The granola bars are excellent. They are chewy. The recipe says that if you want them crisp, cut them into bars and put them back into the oven.
