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We still have some cherry tomatoes from our plants, and as Scott was able to protect them from the cold, we are likely to have some more. For dinner on Wednesday, I made shrimp in a sauce of red bell pepper, green onion, yellow and green zucchini, minced garlic, halved cherry tomatoes, and some freshly ground bell pepper, then tossed it with fettuccini. We have enough for an additional meal.
I also made yogurt on Wednesday.
I had a slice of the quiche, warmed up, for lunch today. It is excellent. I will be making this recipe again when zucchinis are in season.
We repeated Monday's dinner on Tuesday. That gave me time to work on a sewing project.
I baked the pumpkin muffins again, with my changes. This time, I used 3/4 tsp. cinnamon, 1/4 tsp. allspice, and 1/8 tsp. cloves, as these are the spices I use when I make spiced hot cider. We definitely prefer the recipe with these spices in these amounts.
I'm not that impressed with the cookbooks so far, although I plan to try another recipe with cranberry and dried fig muffins. Most of the recipes call for a lot of butter, which is not in my diet these days, as well as a lot of ingredients that I do not have in my kitchen, and I tend to think my kitchen is reasonably well stocked.
I also baked a zucchini quiche this evening from a Williams-Sonoma recipe that I have been meaning to try for years.
For breakfast on Monday and into the week, I baked the pumpkin muffin recipe that I tried last week and found had too much spice. So, in addition to my other changes, this time I use ¾ tsp. cinnamon, ¼ tsp. allspice, and 1/8 tsp. cloves. I chose this spice combination, as it is what I use in my spiced cider. Scott and I much prefer this version of the recipe, since the cider flavor comes through, along with the pumpkin and the spices.
After dinner on Monday, I baked a new recipe, "The Perfect Zucchini Quiche," which I printed from a Williams-Sonoma email some years ago and had not yet gotten around to trying. It uses grated, cooked zucchini in the quiche, with slices of zucchini on top. I substituted my usual oil-buttermilk crust for their butter one, which also saved me a lot of time. (Those instructions were half the recipe space!) I replaced shallots with onion, as that is what I have, and used olive oil instead of butter to sauté them and the grated zucchini. I replaced the recipe's combination of a cup of heavy cream plus a cup of milk with 12 oz of low-fat evaporated milk and 3 oz. of regular evaporated milk that I had left over from when I baked the pumpkin pie. I added a bit of water (rinsing out the can) to get the 2 cups. I replaced 2 Tbs. fresh basil with 2 tsp. dried basil. I cut the salt in the filling from 2 tsp. to ½ tsp., since there is plenty of salt in the Parmesan. The directions said 1 cup of grated Parmesan, or 4 oz., but 2 oz. would have easily filled a cup when compacted. I went ahead and put 2 oz. into the quiche filling (they said to divide between the filling and the topping) and just grated some Parmesan over the top. The recipe called for using a blender to mix the egg and the cream and milk. I only get out the blender if it is really needed, so I used a whisk. It also called for slicing the zucchini for the topping very thin with a mandoline. However, I've never used the one I had and was not going to start now, so I sliced half of a larger zucchini (recipe called for a small one) with a serrated knife and got them pretty thin. It was not stated how the slices should be arranged; I covered the top, then put a few slices overlapping. I grated Parmesan on top--definitely not 2 oz. more! The quiche took 50 minutes to bake. The instructions stated to cool for an hour, then loosely cover with foil and refrigerate, but after an hour, even on an elevated rack, the quiche seemed too warm to me, so I gave it more time before refrigerating overnight. I will be eating it for lunches during the week.
CWC design--I think that I also printed that recipe when I subscribed to the WP. One of these days, I will try it.
I made Spaghetti Squash Faux Lasagna for dinner on Monday. I played with the recipe by adding sauteed red bell pepper (from our garden), chopped celery, and some kale to the ground turkey. The tomato sauce, which I froze in September, came from our tomatoes. I now use 2 tsp. of Penzey's Bouquet Garni as the seasoning, as it works well with the sauce and squash and does not aggravate Scott's digestive system. We have enough for two more nights.
I made Oven Crisp Fish and Chips agian, which we had with the rest of the Dill Tartar Sauce for dinner on Sunday. We also had microwaved fresh broccoli.
On Saturday, I baked the Pumpkin Mixed Grains Sandwich Bread that I have been developing. I decided to try it as three 8 x 4 loaves rather than as two 9 x 5 loaves that are slightly too much dough for the pans. They came out at a reasonable size, although I would prefer slightly higher. I got them a bit overdone at 204 F. I should have checked them after 35 minutes rather than 38 minutes, or maybe a little sooner (The larger loaves bake for more than 45 minutes.)
Your dinner looks delicious, Len.
For lunch on Saturday, I tried an internet recipe for a mushroom soup, as I needed to use up a pound of mushrooms. The flavor was not bad, especially as I added 2 Tbs. sherry, but it was rather thin, so next time, I will reduce the broth by half and maybe use low-fat evaporated milk for the low-fat milk.
We repeated last night's dinner so that I could bake bread.
We re-ran last night's dinner of Turkey Zucchini Loaf and Pasta Salad. That let me devote today to baking.
Friday was a day of baking. I started by making a batch of Maple Granola, as we were down to about 1/3 cup.
I used a scant cup of grated zucchini to bake Zucchini, Oatmeal, Chocolate Chip bars; it is a rift off of a King Arthur recipe. Scott was very happy to see chocolate chips! I forgot to set my timer, so they baked slightly longer than they should have, but we still like them. We needed a break from cinnamon and spices.
After the bars came out, I baked Whole Wheat Sourdough Cheese Crackers from the dough I made last week.
I started Friday in the kitchen by making yogurt. In the afternoon, I made a pasta-vegetable salad. We had the pasta salad with Turkey-Zucchini loaf with Peach-Dijon Glaze that I made for dinner. That is likely the last zucchini loaf until next summer, although I still have a couple of small zucchinis left, as well as 2 cups shredded zucchini left over to use. Scott harvested the last of the pickling cucumbers this afternoon, so I made our last jar of refrigerator pickles until next summer. Our area is on the edge of a freeze warning, so Scott spent the afternoon getting the plants inside and harvesting whatever was still out there. We will ripen the green tomatoes in the house.
That looks scrumptious, Joan! Your son has great cooking talent!
I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we have not had for a while, for dinner on Wednesday. We also had microwaved fresh broccoli.
I baked a new recipe for pumpkin muffins on Wednesday morning, using some Halloween muffin papers. See my discussion of it at the thread "Dusting Off the Cookbooks," and see if it inspires you to try a new recipe from your bookshelves, or piles of cut out or printed recipes.
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