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That sounds good, Joan. I looked, and your recipe is indeed in the recipe section!
We had more of the leftover Turkey, Butternut Squash, Farro, and Kale stew for dinner.
We had leftover pan-cooked pork loin slices as sandwiches using the Len's buns I baked. We also had microwaved fresh broccoli.
I baked Len's buns on Tuesday, so that we could use them for sandwiches at dinner. The rye/semolina/whole wheat works well with the leftover pan-cooked pork loin slices.
We once got one from Walmart that was slightly underdone but nothing like Len's experience. We put it in the oven and cooked it some more.
We had more of the Turkey, Butternut Squash, Farro and Kale Stew that I made on Friday.
I had a slow start on Sunday morning. I hate having Daylight Savings Time arrive so early in the year and stay so late. Before a late lunch, I made Maple Granola, which bakes for two hours, with a stir and a pan turn halfway through the baking time.
In the afternoon, I baked a Blood Orange Yogurt Loaf using two of the blood oranges I have been able to find at Kroger this spring. I used a Nordic Ware loaf pan with swirls. The cake will rest overnight, then I will glaze it for dessert tomorrow evening and into the week.
I did one more bake in the evening of Blueberry (oil-based) Scones with Lemon Zest. We will start having them for breakfast tomorrow.
I made clam chowder for lunch on Saturday and have enough for two more days. I left the skin on the Russet potato this time, and the chowder is great, so I will do that again.
My husband pan-cooked boneless pork chops, for dinner, which we had with the rest of the black-eyed peas with rice and ham, and some leftover roasted sweet potatoes. I also had a mandarin orange.
It's always good to have a spare loaf of banana bread, Joan.
My husband requested a soft cookie. (He was not thrilled with the crunchiness of the Maple Walnut Biscotti that I last baked.) I baked a double recipe of my Drop Sugar Cookies that use avocado oil instead of butter. I coated them with green sugar, as St. Patrick's Day is a week from tomorrow.
I made yogurt on Friday.
For dinner, I made Turkey, Butternut Squash, and Farro Soup. It also has carrots, celery, mushrooms, chicken broth, dehydrated onion, garlic, thyme, and kale, with a bit of apple cider vinegar added at the end to balance the kale. It was a great soup to have on a day of continuous rain. We have enough left for a couple more meals.
That's a good one, Mike! Recipe developers at the current King Arthur site NEVER have to do their own dishes or their own clean-up! That is what I miss about P.J. and Susan Reid--they did enough baking at home that they were cognizant of the entire process.
We cut into the apple pie at lunch, and Scott and I agreed that it is the most wonderful apple pie that I have baked. It may be that I finally have the baking figured out. I use convection and bake it at 375 F with a foil cover for 45 minutes, then remove the foil and bake another five minutes and brown the streusel.
We did our big shopping trip over to the next town on Thursday. That means Aldi's, Walmart, and Kroger. We found a turkey on sale at Aldi's for 69 cents a pound, so I found a way to make a place for it in the freezer, and we will have it for Easter dinner at the end of the month. For dinner tonight, I roasted sweet potato chunks, which we had with the rest of the leftover noodles and mushrooms, leftover applesauce, and most of the rest of the chicken. We also had microwaved fresh broccoli.
I made chicken broth today from the chicken bones, combined with the bones from previous bone-in breasts. I plan to use it for soup tomorrow.
I have a Streusel-Topped Apple Pie in the oven. I'm still using Winesaps we bought in November. I am thinking of using the remaining apples to make more apple butter.
We had more of the leftover black-eyed peas with rice and ham.
I gave my husband a choice between my Pumpkin Whole Grains Bread or my Whole Wheat Oat Bran Bread, and he chose the latter. So, on Tuesday, I baked three loaves. Two will go into the freezer, and we will start eating the other one tomorrow.
I roasted and processed my last pie pumpkin on Tuesday and froze the puree.
For dinner that evening, I combined the deglazing from the roasting pan from the chicken I cooked on Sunday with 8 oz. of sliced mushrooms and a bit of flour and dried parsley, then mixed it with half a package of cooked spinach noodles. We had it with leftover roast chicken and microwaved frozen mixed vegetables.
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