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I had a doctor's appointment on Monday morning that required me to fast, so I grabbed a zucchini muffin from my stash to eat on the way home. After a cup of coffee, I made a frittata for lunch, using leftover grated zucchini, red onion, the rest of the green onion, a banana pepper, kale, and the rest of the crumbled Greek cheese. I ate a quarter of it and will get three more lunches from it.
For dinner, my husband pan-cooked boneless pork. I made cavatappi pasta tossed in Greek cheese and put pepper on my serving at the table. We also microwaved the last of the green beans from the garden. It's unusual for us not to have had a hard freeze by November.
Some of the green ones I picked when I thought that there would be a freeze are ripening on the porch. Outside, the Goliath has green tomatoes on it still. My husband is still picking green beans!
I roasted more cubed potatoes tossed in olive oil to go with the last of the Turkey-Zucchini meatloaf on Sunday. We also had microwaved fresh broccoli from the farmers market yesterday. I hope that the vendor will have more next week.
I am so craving pizza, Joan! I'm hoping my husband can eat it in a couple more weeks, otherwise, I may need to make a lunch one for myself.
I made wholegrain pumpkin Belgium waffles this morning from a recipe that I have been developing. I replaced half the whole wheat pastry flour with spelt flour today with excellent results. I might try all spelt next time. (The other flours are barley and some King Arthur AP, as well as quick oats and flax meal. We happily ate some with maple syrup and some of the King Arthur Maple Cream. I froze the remaining waffles for future fast breakfasts. Our dog, Annie, loves waffle mornings. She guards the kitchen spot where I make each double waffle, then follows my husband to the table as he starts eating and giving her pieces. Once he finishes, and I am eating mine, she switches over to my side. As I cook the remaining ones, she is back in the kitchen because she knows I will find a few little scraps for her.
Taste is best, Len!
On Saturday, I baked Pumpkin Pecan Bread, but I had to omit the pecans, as my husband is still not allowed to eat nuts as he recovers from his last dental procedure. I inadvertently omitted the nutmeg. I had the nutmeg grater out, and the nutmeg on it, at which point, I must have gotten interrupted because after I put the bread into the oven, I found the nutmeg sitting on a grater, and no dish that suggested I had grated and measured it. Sigh. The cinnamon and ginger will have to do. I used a Nordic Ware mini-Autumn loaf pan, which has a capacity of 5 cups, so I also used two mini-mini loaf pans that are about 1 ¾ x 3 inches. I checked at 20 minutes, but all needed 25 minutes.
Again--lovely plating, Joan!
I made yogurt on Saturday. I also roasted some cubed potatoes tossed in olive oil to go with leftover turkey-zucchini loaf and microwaved frozen lima beans.
Hi, Navlys. I posted the recipe from that long ago King Arthur email. It is no longer on their site. You should be able to adapt it to your scone pan, following Chocomouses's suggestion about using a cookie scoop to portion the dough.
Looking at the recipe, I'd probably cut back the vanilla in the dough.
If you try the recipe, let us know how it works. I might try to develop an oil version.
I had one last zucchini from the farmers' market a few weeks back, and I used it to make Turkey-Zucchini Loaf with Peach-Dijon glaze for Friday night's dinner. I used some peach jam that I canned in the summer. We had it with the last of the noodles and mushrooms and the last slice of the Mostly Whole Wheat Maple Buttermilk Bread (pumpkin shape), which we split.
We ate the rest of the roasted chicken breast tonight, along with more of the noodles and mushrooms.
That is a lot of sugar. I'm surprised that there is more of it than the flour, although I suppose the almond flour needs to be counted in as well.
Very well plated, Len! You and Joan both do an excellent job.
We had leftover roasted chicken breast for dinner on Wednesday. I made noodles and mushrooms to go with it. I sauteed the mushrooms in avocado oil and added some dried sage. I cooked a mixture of white and spinach noodles in chicken broth from the freezer, then added it to the mushroom mixture.
We had the rest of the pea soup tonight.
The cookies are delicious, Kimbob. While I am good at eating just one a day, my husband is devouring them quickly. I hope there will still be one or two by Halloween.
I'm glad to hear that at least two of your kids have found their way into the kitchen, Aaron. I believe all people should have at least basic cooking skills and develop pride in being able to care for themselves and others.
As for the garlic: It's a good thing that none of the guys had a date that night!
Yes and No, Navlys. I have the mini scone pan, but I have never used it. Hangs head in shame.
To be fair to myself, I had to take most butter out of my baking. I also think that they are great for a tea party, if I ever were to have one.
Your question made me recall that while going through some recipes the other day, I saw a recipe for "Scone Nibbles" that came from King Arthur. It did not use the pan but baked on a sheet to get 32. If you want the recipe, and KABC no longer has it, let me know, and I'll post it here.
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