We re-ran last night's dinner of black-eyed peas with rice and ham and coleslaw. We went hiking in one of the state parks today, so it was great to have a dinner that just needed to be warmed.
It's nice to have an appreciative audience for baking, Aaron.
I made dough for another batch of Whole Wheat Sourdough Cheese Crackers. I will bake them next week.
I baked Rye Barley Crispbread on Tuesday. With those grains, and a topping of sunflower seeds, sesame seeds, and pumpkin seeds, it is great for healthy snacks.
I had a frozen meaty ham bone, so on Tuesday, I made black-eyed peas with it. I also added sautéed yellow bell pepper, celery, and kale, and cooked some brown rice separately to add at the end. I seasoned with some thyme and freshly ground black pepper.
We had some for dinner, along with coleslaw.
On Monday, I baked three loaves of my Whole Wheat Oat Bran Bread.
As always, great plating, Len!
The Washington Post food section had an article on Watergate Salad earlier this year.
I made coleslaw on Monday and used a lovely cabbage that I bought at the farmers' market a couple of weeks ago. The flavor is spectacular. We had some with Crispy Oven Fish and Chips with Dill Tartar Sauce.
When non-bakers watch The Great British Bake Off:
That meal sounds so good, Chocomouse.
We had leftover stir-fry from 3 nights ago.
Before lunch on Sunday, I baked my adaptation of Soft Barley Cookies from the dough I made last night. My version replaces butter with avocado oil and the sour cream with nonfat Greek yogurt. The first tray needed to bake for about 30 seconds longer. The second tray needed to bake for about a minute less. I will get it right next time.
I want a taste of Joan's bread!
I baked Whole Wheat Sourdough Cheese Crackers on Saturday, much to my husband's delight. He can now eat them again.
After dinner, I mixed up the dough for my adaptation (uses avocado oil in place of butter) of soft barley cookies. The dough needs to rest overnight in the refrigerator.
I made yogurt on Saturday.
I also made Butternut Squash soup for lunch today and for some time next week. I combined the puree with chicken broth and the juice of the apples that I used to make applesauce. I then added Penzey's Now Curry, which is a favorite.
We re-ran last night's dinner by having chicken salad on Rye Semolina buns. I also had some carrots with mine.
To read again about Skeptic's wonderful Thanksgiving pizza, go to this thread:
And yes, it was not easy to locate, but I persevered!
I baked Len's Rye Semolina Buns on Friday, so that we could use them for chicken salad sandwiches at dinner.
I had bones in the freezer from a whole chicken and from several meals with bone-in chicken breasts, so I gathered them together and made chicken broth on Friday.
I also roasted three smaller butternut squash and processed them to for soup tomorrow.
For dinner, I made chicken salad with the leftover chicken breast meat from earlier in the week. I think it was my best chicken salad yet, probably because I slightly increased the Dijon mustard. We had the chicken salad on freshly baked Whole Wheat, Rye, Semolina Buns.
That is great looking bread, Joan. I wish that I could taste it. Did you use any yeast, or did you use only sourdough starter? I ask because I always chicken out and add some yeast to my sourdough bread, but, if I can get it really going, I am toying with trying it without yeast.
