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The soft oatmeal cookie recipe I use is from Jenny Can Cook--I think that is the name of the website that Len discovered and shared. It calls for oil, and I use canola. My only changes are to add a Tbs. each of milk powder and flax meal per recipe and to use white whole wheat flour. I do not recall if her recipe uses walnuts, but I add 1/2 cup. For soft cookies, I use quick oats. For chewier ones, I would use old fashioned, but we like them soft. I often make these cookies to take on trips, but sometimes we just like having them at home with tea.
I made chicken broth on Saturday, using the bones from chicken breasts that have accumulated in the freezer. I froze it for future cooking.
For dinner, I made coleslaw and Crispy Fish and Chips with Dill Tartar Sauce. I have been able to buy wonderful organic cabbage when we are in a town with a Kroger. I do not know the variety, but its layers are tight, and it has a tinge of sweetness. It shreds beautifully in the food processor.
Oops. Posted in wrong section. I moved it to the correct one.
We had leftover farro stir-fry, which is just as good warmed up as when first made, for dinner on Friday.
That is a wonderful looking pie, Joan! Congratulation on posting a picture! You are ahead of me on that. I am still trying to get the pictures off the phone and onto my computer. I have a Samsung Galaxy, which seems to have a different set-up from the I-Phone.
We were out of cookies to eat with tea. My husband chose Soft Oatmeal Raisin Cookies, so I baked a double recipe on Friday morning.
In the afternoon, I used the last two blood oranges to bake Blood Orange Barley Cake in my 6-cup Bundt pan. I will glaze it tomorrow, and we will begin slicing it for dessert.
I made a farro stir-fry on Thursday, using the leftover roasted chicken breast meat and green onions, celery, carrots, an orange bell pepper, mushrooms, and kale (from the pot my husband grows on the porch), with broth from the freezer. We have enough for another meal.
I was going to bake muffins this morning for breakfast, but I awoke later than planned, so before dinner on Wednesday, I baked my adaptation of Butternut Squash Muffins with Crumb topping, from Ken Haedrich's The Harvest Baker. We each had one for dessert after dinner.
On Wednesday, I roasted two bone-in chicken breasts that we got on sale when we shopped yesterday. I also roasted sweet potato chunks separately and microwaved frozen green beans.
Thank you for the compliment, Len. We have really enjoyed that tart!
We finished the Potato, Spinach, and Ham Tart for dinner tonight, along with some microwaved fresh broccoli. I typed up the recipe today. to put into my notebook. I thought of trying to post a picture of it, but like Joan, I am still trying to figure out the digital issues.We had more of the Potato, Spinach, and Ham Tart for dinner on Monday and agreed that it was just as good today as yesterday.
I baked Rye Barley Crispbread on Monday afternoon.
Mike--We buy our frozen cod at Aldi's and have been pleased with it. When we bought some Alaskan cod from the local supermarket during the pandemic, we noted that it did not taste very good and was somewhat rubbery. We have stuck to Aldi's cod ever since then.
Our weather shifted from cooler to highs in the mid-70 F these past two days. I had one winter squash left, a little Autumn Frost, so on Sunday I went ahead and roasted it and made soup from it to go with today's and tomorrow's lunches. The squirrels and chipmunks cleaned up the seeds I put out from it in record time.
Dinner on Sunday was Potato, Spinach, and Ham Tart. The inspiration was Ken Haedrich's "New Potato, Spinach, and Blue Cheese Skillet Tart," in The Harvest Baker, but my changes make my tart a completely different recipe. I used 1 ¾ pounds yellow potatoes, and just 4 oz. of spinach. (The organic at the farmers market is $6 for 4 oz. so I'm not putting in more.) I used green onion, since my husband can eat it. I added a yellow bell pepper and 8 oz. sliced mushrooms because I like more vegetables. I replaced the blue cheese with low-fat grated mozzarella and the bacon crumbles with 2 cups of diced ham. I deleted the garlic and used ¼ tsp. thyme, ½ tsp. dried rosemary, and 1 tsp. Dijon mustard. I kept the Parmesan, but I replaced the ½ cup of heavy cream with evaporated milk. I used my buttermilk-oil partly whole wheat crust. I did not use a cast iron skillet, which I doubt would work with my oil crust, which requires blind baking before adding the filling. Instead, I used a 10-inch ceramic Emile Henry pie dish. I did not increase the crust, so it was thinner than usual, which gave it a great taste that I associate with the pot pies of my childhood. I baked at 375 F convection for 35 minutes. I liked the flavor, and my husband had seconds, so he liked it as well. The pie had just a bit too much liquid, probably from the additional vegetables, so next time I make it, I will account for that.
I made yogurt on Saturday.
I cut up the rest of the ham and froze most of it, as well as the bone. I had planned a Potato, Spinach, and Ham tart for dinner, as I was able to score both fresh spinach and green onion at this morning's farmers market, but I did not have time to make it because we had the chance to Skype with the grandson for the family celebration of his first birthday in the late afternoon. So, we shifted to ham sandwiches and salads for dinner.
We were out of cookies for teatime. I remedied that situation early Friday evening by baking Big Lake Judy's Best Ever Molasses Cookies, which are a favorite of ours. My only changes are to halve the salt and add 2 Tbs. Bob's Red Mill milk powder.
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