BakerAunt
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We had more of the soup with cornbread tonight.
I baked cornbread on Wednesday to go with soup for dinner.
The weather has cooled, with high temperatures in the upper 50s today, so Wednesday was a good night to make soup. I used three containers of broth from the freezer (about 3 ½ cups each). I sauteed chopped carrots, celery, orange bell pepper, and sliced mushrooms in olive oil. I removed them from a pan to a skillet and sauteed ground turkey to which I added three cloves of garlic. I returned the vegetables to the pan and added the broth and 1 Tbs. dried onion that I had rehydrated. I added 1 cup of red lentils, then a Tbs. of Penzey's Ozark seasoning and ½ tsp. Penzey's cumin. After bringing it all to a boil, I simmered for half an hour before I sauteed kale in olive oil, then added it to the soup. We had it with cornbread.
It was a comforting meal for the day after the election. I had stayed up until around 1 a.m. and did not sleep well. I also got the first of the two installments of the Shingles vaccine today, which was the last of the weekly immunization clinics our local pharmacy does in the autumn. I will have to go to a pharmacy with a resident pharmacist to get the second shot within two to six months from today.
Sigh. Access to the article is blocked unless one has a subscription.
King Arthur had something on their blog a while back about a new emphasis on oats as a more environmentally friendly grain. I was not sure if that was to promote their new oats products or if it was grounded in some new agricultural thinking (that what I can see of the Chicago article suggests is older agricultural thinking).
We repeated Monday night's meal except that we had microwaved broccoli (from Saturday's farmers market) instead of green beans. We did our big shopping trip today, so I was glad to have leftovers that just needed re-heating.
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.
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