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Thanks for sharing your pie crust rolling experience, Joan. It's great to know how problems can be fixed.
On Friday morning, I experimented to see if I could bake my cinnamon scone recipe with canola oil replacing the butter. The experiment is a success. Yes, there is not that buttery taste. However, the substitute comes close, and possibly using avocado oil might bring it closer, so I will try it next time.
I had one small butternut squash left from the fall, so on Friday I used it to make Butternut Squash, Kale, and Mozzarella Savory Tart. I adapted this recipe from an America's Test Kitchen recipe that appeared in a Splendid Table email. I use a large quiche dish, so that I can use my oil crust, and I have made a few other changes. I had a slice for lunch, and I will be having it for lunch in the coming week.
For dinner on Friday, I made coleslaw this afternoon, and in the evening, I made Crispy Oven Fish and Chips with Dill Tartar Sauce.
Navlys--I would have made room on my plate for your offering! It sounds delicious.
Len--Some of the best meals are spur of the moment dishes brought on by leftovers to use up or sometimes picking up interesting ingredients at the farmers market or grocery. Like Mike, I keep a tube of tomato paste in the refrigerator, and it makes a great difference in my beef stew or my beans and greens.
We had some of the Turkey, Spinach, and Mushroom Lasagna after getting home shortly after 6 p.m. from Fort Wayne on Thursday. It rained most of the day, but we were fortunate that it was light overall, with just some heavier rain as we neared home. Many rivers are high, with water spilled over into their floodplains, and some low parts of farmland are flooded.
Joan--I'm glad that you are safe and away from the flooding. I hope that your roads dry out soon.
For dinner on Wednesday, I made my Turkey, Spinach, and Mushroom Lasagna. I used a cup of leftover turkey gravy in place of the cup of broth, ¼ cup of whole wheat flour, and 1 Tbs. of olive oil that I usually combine with a cup of milk to make the sauce. I still added the cup of milk, as well as 2 Tbs. of whole wheat flour. It worked ok, but the added fat in the gravy meant that the noodles were slightly chewy, I still had gravy left over, so I froze it for some future meal. We have enough lasagna for two more meals, which is good because we will be getting home again tomorrow right about dinner time, so an easily microwaved meal is perfect.
I'm glad that you enjoyed the crispy fish, Navlys. I told my husband, and he said that when he was in England, when he had fish and chips, he always chose haddock. I would try it, but we are not close to any place that carries haddock.
Our dinner on Tuesday was chicken salad sandwiches. I made the chicken salad in the morning, from the remaining chicken breast meat, as we would be gone most of the afternoon and arrive home at dinner time. Fortunately, I still had two WW/Rye/Semolina buns in the freezer that I defrosted to use.
It was a six-hour round-trip, but we saw the eclipse and witnessed the corona during the full phase. It was worth it! We did not have much traffic on the way there, probably because my husband is a Google map fanatic as well as an expert on Indiana rural roads. We avoided the towns and watched from a school parking lot southwest of Warren, IN, with only two other cars at that site. The drive back had more traffic, especially with one four-way stop, and one place where we were on the road with the stop sign. Traffic backed up at both locations, but it was not that bad. On the highway driving back, there were a lot of people returning to South Bend and Michigan, which meant lots of people driving in the passing lane.
We arrived home just in time for a dinner of microwaved fresh broccoli and roasted chicken breast.
I roasted two large bone-in chicken breasts for Sunday night dinner. I roasted potato chunks tossed in olive oil separately. We also had microwaved green beans. We will have leftover chicken for tomorrow, which will make for an easy dinner, as we plan to drive to see if we can view tomorrow's total eclipse.
I'm wondering if Chocomouse lost power at their house after that big storm.
I baked dried fruit and walnut scones for breakfast on Sunday. This is the oil-based recipe that I use for my Cranberry Scones. I forgot to add a tsp. of cinnamon for the fruit and nut scones, but they are still delicious, so cinnamon or any spice is optional. I sprinkled demerara sugar on top before baking. The dough was sturdy enough that I was able to cut it in quarters, then cut each quarter in half and form it into balls with my hands. I pressed them down just slightly.
I made yogurt on Saturday. For dinner, I made Salmon and Couscous with Greek Seasoning. We had it with microwaved peas from the freezer.
On Saturday, I baked my Whole Wheat Sourdough Crackers from the dough I made earlier this week. I also made a thick glaze for the little Blood Orange Barley Bundt Cake.
Navlys--actually, we use low-fat regular Kraft mayonnaise. A bit of tarragon is a good suggestion.
Mike--it is sometimes hard to get acceptable substitutes when dietary requirements change. That is what I was working on with today's second bake.
On Friday morning, I baked the Blood Orange Yogurt Loaf again, but this time I use my 6-cup Bundt pan, which worked perfectly. I cut the baking time to 40 minutes, which is when my Thermapen said it was at 200 F. I will allow the cake to rest overnight, and I will add the Blood Orange glaze tomorrow. I typed up the recipe for myself with my changes. I call my rendition Blood Orange Barley Yogurt Cake.
In the afternoon, I embarked on a project to bake an oil version of the Soft Barley Cookies in the King Arthur Whole Grains Baking Book. I used 1/3 cup avocado oil in place of the ½ cup of butter. I replaced the 1/3 cup of sour cream with non-fat Chobani yogurt, and I added 1 Tbs. milk powder. The recipe says to refrigerate the dough overnight. I gave it seven hours and baked them this evening. While the butter recipe bakes at 450 F, I lowered the temperature to 425 F for the oil cookies. The dough was about the texture I recall from when I last baked these about seven years ago. The baked cookies look good, but they do not have the smooth texture of the butter cookies. Instead, they are crinkled. We will try them out at tea tomorrow. The barley cookies were one of Scott's favorites, so I hope that my reduced fat version will hit the mark.
Note: The taste, and the texture, are close to the butter version. I may try baking them at the higher temperature given in the original recipe next time, as they could be a bit less soft. I might also consider reducing the oil slightly. However, Scott is happy with them, as am I.
For Friday's dinner, I decided to use the leftover turkey to make turkey salad sandwiches. As chicken and turkey are different in terms of taste, I went to the internet to look at recipes. I settled on this one:
https://www.simplejoy.com/turkey-salad/I had to omit the red onion for my husband, although I put in a bit of onion powder, I omitted the garlic because I do not associate turkey salad with garlic. I put a bit of red onion on mine, and we both added spinach. I thought that my husband might balk at the dried cranberries, but he liked the salad. I feel that something is missing in terms of flavor. Maybe I should add a bit of Dijon mustard as I do with the chicken salad? Any suggestions from the cooks here at Nebraska Kitchen?
We used Whole Wheat Rye Semolina buns (Len's recipe) that I had in the freezer.
For dinner on Thursday, I roasted potato chunks tossed in olive oil, which we had with turkey, gravy, and microwaved frozen green beans.
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