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Enjoy visiting your family, Joan!
We repeated Monday's dinner on Tuesday. The butternut squash were not as assertive when we re-warmed it, but I will not use it in this recipe again.
I am late posting because we lost our electricity at around 9:20 last night, at which point, we decided just to go to bed. The electricity appears to have been restored around 12:20 a.m. this morning. There had been some wind, so it may have been a tree somewhere, but it put the entire town, and those of us in the surrounding areas completely out. This outage follows one on Sunday morning, which we do know was due to a tree, that lasted from 10:19- 11:23 a.m. Given that the power company aggressively trimmed trees after the spring outages, I'm surprised that tree issues remain.
I agree with Joan--it would be lovely to have a potluck or progressive dinner with the Nebraska Kitchen group.
I decided to experiment with Monday night's dinner. I used as my basis the recipe for chicken braised in white wine with artichokes, which I have used before with mushrooms replacing the artichokes that my husband does not like. This time, I replaced the white wine with 2 cups of apple cider. I also peeled and cut up two small butternut squashes which I roasted at 375 F for 45 minutes. After coating the four chicken thighs with a mixture of ¼ cup flour, ¾ tsp. smokey paprika, ¼ tsp. onion powder, and some freshly ground pepper, I browned them in olive oil, for 5 minutes per side, then removed them and added the apple cider and scraped any bits off the bottom of the pan. I added the roasted butternut squash, then nestled the chicken thighs into the pan and simmered, partly covered, for 15 minutes. Once the chicken was done, I stirred in some cooked faro (1/3 cup dry cooked in 1 cup chicken broth and let it rest for about eight minutes. We had half of it for dinner. The flavor is good, but the butternut squash, even roasted, was not as sweet as I expected, and its flavor was a bit overwhelming. I will try the recipe again, but next time, I will go back to using mushrooms.
Best wishes on a successful launch for the project, Mike.
We had leftover shrimp and pasta. Earlier, at "teatime" (well, my husband had tea; I had coffee), we sliced into the pumpkin pie. The Fairy Tale pumpkin makes an awesome pie.
CWCdesign--bulgur is good in a stir-fry or added to a soup.
I decided on Saturday to bake a pumpkin pie. I found a container of frozen Fairy Tale pumpkin from last year in the freezer. After dinner, when it had thawed, I made the pie, which is now cooling on the counter. I was worried about getting another Fairy Tale this year, as the usual vendors did not grow pumpkins this year. However, when we were at Kroger last Monday, lo and behold, there were Fairy Tale pumpkins from a family farm, so I bought a large one and will process it later.
Scott dug up our potato crop on Saturday, and it was disappointing, as we just had a handful of small potatoes. He thinks that the plants needed more sunlight. I cut them into chunks, tossed them in olive oil, and roasted them for tonight's dinner. We had them with the rest of the green bean and cherry tomato salad and the remaining two pecan coated pork slices.
The cookies are good, Joan, but I should have put waxed paper between them in the container, or else stored them in single layers. We are breaking pieces off to eat. Next time, I will get it right.
On Friday, I baked another loaf of Rustic Wholegrain Sourdough bread.
For dinner on Friday, I made pasta with shrimp and vegetables. I sauteed chopped yellow zucchini, red bell pepper, sliced green onion, then added minced garlic and some leftover, fresh spinach, before adding a goodly amount of halved cherry tomatoes and simmered before adding a package of thawed, cooked shrimp. In the meantime, I heated water and cooked linguini. It makes for a quick, satisfying dinner with enough left for another meal.
Best wishes for a good trip to Texas, Joan!
On Thursday, I adapted the recipe "Chewy Oatmeal Cookies" from King Arthur's Whole Grain Baking, 1st edition (p. 314). I replaced ¾ cup of butter with ½ cup avocado oil plus 2 Tbs. buttermilk. My only other change was to add 1 Tbs. of milk powder. I used dates as the dried fruit and walnuts. I used a #30 scoop and got 39. I made a mistake by putting 20 on the baking sheet. They were fine when I turned them around after 7 minutes, but at the end of another 7 minutes, they had run together. Oops. Even if I were making them with butter, I think that would have happened. (So much for 2 baking sheets for 50 cookies.) I redistributed some of the scooped batter on the remaining baking sheet onto yet another, so that this time they were properly spaced. On the first sheet, I was able to cut the cookies apart and only two fell apart, which of course meant that I had to eat them. I really like the flavor and the chewiness: oats, dates, and walnuts are a wonderful combination. The cookies need to cool on the pan until firm enough to move. I will definitely make this version again, although I will probably add another tablespoon of powdered milk.
After dinner, I made the levain for another loaf of my Rustic Wholegrain Sourdough bread.
I made yogurt on Thursday morning.
For dinner, I made the pecan-coated boneless pork, but I did it as a sheet-pan dinner. I cut up some small potatoes in halves or quarters, depending on size, and I cut some zucchini into chunks and halved some mushrooms I wanted to use up. I roasted those on the sheet pan at 400 for 20 minutes, then turned the oven down to 350 F and pushed the vegetables to the top and bottom, before I put four coated pork chops in the center. I roasted all of it for 23 minutes.
As for toasters, our old one that had belonged to Scott's parents, finally popped and smoked, so that was the end of it. When I looked at toasters online, my head was spinning--so complicated and so expensive. I then went to the Best Buy site and found a Bella toaster. It's long and thin, so easily stowed, and I can put a slice of long bread in it for toasting. It also works reasonably well for waffles from the freezer if I give them a short thaw in the wrapping on the counter. Not bad for $25. My only complaint is that the numbers are written in white on the light blue green, so I have to look closely at the settings, but I usually don't change them much anyway.
Breakfast for dinner is great, Joan.
We re-ran last night's dinner, so I roasted another honey nut squash to go with the leftover roasted chicken breast and the green bean and cherry tomato salad.
Mike--they don't make waffle irons like they used to!
I began Tuesday by baking Pumpkin Oatmeal Whole Wheat Muffins, which I sprinkled with Penzey's Cinnamon Sugar before baking. I used Halloween muffin pan liners.
In the afternoon, I baked Pumpkin Spice Latte Bars, a King Arthur recipe that was new last year and we liked. My main change is to replace 4 Tbs. of butter with avocado oil, but I also use white whole wheat flour. They have to cool completely before glazing, then the glaze needs to set, so we will start eating them for dessert tomorrow.
After dinner, I made dough for Whole Wheat Sourdough Cheese Crackers, because I noticed that the level in the cracker container is getting low, and the dough needs to rest for four or five days in the refrigerator before I can roll it out and bake it.
Dinner was a bit late tonight because the weather was nice, and with temperatures in the 70s, the lake is still relatively warm, so I took the kayak out for a paddle, then while Scott went kayaking, I roasted a peeled and cubed honey nut squash from the farmers market and made the green beans with cherry tomatoes, and crumbled goat cheese salad using our last green beans. We had it with more of the leftover roasted chicken breast from a couple of days ago.
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