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That recipe sounds very good, Chocomouse. I'll look for it in my Peter Reinhart cookbooks.
On Tuesday, having made the levain the previous evening, I baked my Rustic Wholegrain Sourdough Bread in a Romertopf bowl and the cloche from my baking set. Today may be the last cool day (mid-70s) that we will have for a while.
After baking the bread, as I already had a hot oven, I baked an adaptation of Apple-Cinnamon Bars, which is from The Baking Sheet Newsletter, Vol XII, No. 1 Holiday 2000 issue. I replaced the AP flour with white whole wheat and cut the light brown sugar from 34 to ½ cup. I used a scant 1/3 cup of cinnamon chips rather than ½ cup. I replaced 6 Tbs. butter with 4 Tbs. avocado oil. I used a partial egg and another small one for the large egg, because I wanted to use up the partial one but did not think it would be enough. I added 1 Tbs. of both milk powder and flax meal. I used ½ cup of apple butter from a jar that I canned last winter. I made just a half recipe of the glaze but used butter, as sometimes there is no substitute. We will start having it for dessert tomorrow.
Oh, and instead of a 9 x 9 pan, being mindful of how apple affects my metal pans, I again used the glass 11 1/2 x 7-inch baking dish.
I envy those of you who have access to good rotisserie chicken. The price at the store in town has soared over the past couple of years.
Dinner on Monday night was put together without a recipe. I sauteed ground turkey, then added chopped celery and grated carrots, then sliced mushrooms, then some torn up spinach. I found a tub of chunky tomato sauce from nearly two years ago in the freezer, and another tub of tomato sauce from last fall as well. I combined the two sauces with the meat and vegetables and added some Worcestershire sauce. I cooked a package of rigatoni, which I combined with the sauce and some pasta water. We had it with grated Parmesan on top. We have enough for two, or maybe three more meals. It was easy chewing for my husband, which is why I grated the carrots, but I think that I will continue to do so when I make this kind of meal again. I like the texture.
I baked Whole Wheat Sourdough Cheese Crackers on Sunday. My husband can now eat them again, and he is overjoyed to have his crackers.
I also baked a half recipe of that Lemon Ricotta Muffin recipe that I first baked about a month ago in order to use up 5 oz. of ricotta. I was unsure about the recipe at first, but the flavor improved the day after they were baked, so I baked them after finishing the crackers. I made the same changes as last time, adding a heaping half cup of blueberries and ¼ tsp. vanilla in place of the almond extract, but this time I used white whole wheat flour and added a tablespoon of milk powder.
I won't be trapping them.
I'm not sure why we have so many, but we have one of the few mostly natural areas left along our road, and with so many people taking out trees to build their "dream homes" (in which they will spend just a few weeks in the summer), we may be having more move into our yard. They never bothered the garden before.
For lunch on Sunday and the next two days, I made a pasta salad using a jar of the relish that I canned last fall. I added green onion and quartered cherry tomatoes and Greek olives, then had it on a bed of spinach. Next time, I will not use the olives, as they do not go with the dressing. Otherwise, it's a fast salad with whatever vegetables are around.
I also made yogurt today.
For dinner, we re-ran the black-eyed peas, rice, and ham.
Our chipmunks are getting more intrusive. They ate some of the beans off the plants in the garden. We have it fenced, but chipmunks are great climbers. They just climb around the chicken wire that keeps out the rabbits, and then they eat what is only just starting to develop on the plants.
Other than their eating the unripe cranberries off of my husband's bog pot or the squash seed we were germinating last year (these are now in cages until they get past that stage), we have not had wholesale garden pilfering before.
Any suggestions? We love getting crops of beans.
Lovely pie, Joan! You have a lucky yard man.
I baked a double recipe of soft oatmeal cookies one Saturday, so that we will have them to eat with tea in the afternoon.
On Saturday, I cooked Black-Eyed Peas, using a meaty ham bone from the freezer, and sauteed yellow bell pepper and kale from our garden pot, dried onion, thyme, and cooked brown rice. We should get another three meals out of it.
My husband had his four week-check-up on Thursday, and the oral surgeon says all looks great! He is having to work to regain range of motion in his mouth and how wide he can open it. He uses a Thera-bite five times a day for a certain number of repetitions. He will likely be doing it for at least several months. It is amazing how we take simple matters like chewing for granted, then find out just how many muscles, etc. are involved in such a simple task.
Thanks, Navlys! I'll put an update on the original thread later.
Note: We like the new brownie recipe. As I used double dark chocolate and omitted the milk chocolate chips, it has a deep dark chocolate flavor. I think it was the right move to reduce the sugar by ¼ cup in the recipe.
Friday night dinner was Oven Crisp Fish and Chips with the Dill Tartar Sauce left over from last week. We also had microwaved fresh broccoli.
If I lived near Joan, I would need to learn how to play poker so that I could have a slice of her wonderful desserts!
We the pasta and chicken again. Last night, we ate it cold and enjoyed it, so we did the same tonight but added cherry tomatoes.
I also adapted a recipe for "Ooey Gooey Blackberry Brownies," which came from the website "Six Sisters Stuff." It used Smucker's Natural Blackberry Spread, but I used some Blackberry, Black Raspberry, and Raspberry Jam that I made and canned two years ago. I replaced the AP flour with white whole wheat and reduced the sugar from 1 cup to ¾ cup. I omitted the milk chocolate chips. I added 1 tsp. flax meal and 1 Tbs. milk powder. I cut the salt from ¾ to ½ tsp. The recipe called for one egg and one egg white. I used just one egg and increased the water from 1/3 cup to 6 oz. I replaced 5 Tbs. butter with 4 Tbs. avocado oil. I used a 7 ½ inch by 1l inch glass baking dish, because fruits mess up my metal pans. The recipe called for a 9 x 9" pan, but I do not have that size in glass, hence the substitution. I baked at the same temperature, but checked after 25 minutes, and it was done. I'll post a review after we taste them.
Thank you, Joan. He is having to work to increase how wide he can open his mouth on the side where they operated.
On Wednesday, I tried a recipe for Rieska (Finnish Flat Barley Bread) from the 2nd edition of Bernard Clayton, Jr.'s New Complete Book of Breads (pp. 176-177). I had happened to see the recipe when I was baking the Barley Orange Bread a week or two ago and glanced at the page next to it. It calls for a cup of evaporated milk (or half and half), and I had 2/3 cup to use up, so I added 1% milk to make up the difference. It's a very soft dough, indeed, more like a thick batter. I used a spatula to make it into two 8-inch circles on parchment and baked 13 minutes, turning halfway. I baked it to go with my lunch of Beans and Greens, but I ended up having one with lunch and the other, with strawberry jam, with my tea. My husband and I both like the taste of barley. I order it in 8 lb. bags from Jacob's Grainery in Washington state, as Bob's Red Mill ceased carrying barley flour three or four years ago. I'm always looking for ways to use more barley flour.
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