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The scones came out very well. I enjoyed one for breakfast, and my husband enjoyed one at lunch. He is sometimes iffy about dried fruit, but he liked these.
We finished the farro stir-fry with microwaved frozen peas.
We had leftover farro stir-fry for dinner on Wednesday. My husband likes it even better the second day.
I have a recipe for Cranberry Scones (no butter) that I adapted from Elizabeth Alston's book, Biscuits and Scones. I have used it as a basis for some other scone recipes. On Wednesday evening, I used it to make a cinnamon mixed fruit and walnut scone that I will start eating for breakfasts tomorrow. I decided to use dried fruit when I found a bag of mixed dried fruit blend from King Arthur in my baking stash that is a couple of years old and never opened. I tasted it, and it was fine, so I used a cup of it and ½ cup walnut pieces. I use half of the Irish flour from King Arthur and add some flax meal and milk powder and increase the buttermilk to ¾ cups. I use 1/3 cup canola oil in place of the butter. This time, I also added 1 tsp. of cinnamon. I usually bake the recipe in a Nordic Ware scone pan, but this time I formed the dough into eight balls, put them on a baking sheet, and flattened them slightly before sprinkling Penzey's Cinnamon Sugar over the top. I planned to bake them for 20 minutes but pulled them out thirty seconds early. I look forward to sampling one with coffee tomorrow.
An update on the Chocolate Chip Snickerdoodle Cake: Like every oil cake, the taste and texture improve the day after baking. It is no longer dry. I still think that the recipe needs some refinement, so I may bake it again at some point with a few more changes.
I made clam chowder for lunch on Tuesday and for the rest of the week. It is a light version that comes from a Betty Crocker cookbook that I have had for over forty years.
For dinner, I made a stir-fry with farro cooked in frozen turkey broth, leftover roasted chicken breast, and carrots, celery, red bell pepper, mushrooms, yellow squash, and a bit of thyme. We have enough for one or two more meals.
I also made yogurt today.
Joan--lentil soups are a favorite of mine. Yours sounds good. You actually don't have to soak lentils, and they usually cook within an hour, although I am sure that your longer cooking time let the spices permeate.
We finished the beef stew and cornbread for Monday night's dinner.
A recent King Arthur email featured as its bake of the week "Chocolate Chip Snickerdoodle Cake." I baked it today with a few changes. I substituted in 1 cup plus 2 Tbs. white whole wheat flour, added 1 Tbs. milk powder, halved the salt, and replaced the sour cream with Chobani nonfat Greek yogurt. I reduced the sugar from ¾ to 2/3 cups. I reduced the chocolate chips from 1/2 to 1/3 cup. I decided not to do the cinnamon-sugar sprinkle on a non-stick spray bottom and sides of a parchment-lined pan. I deleted the parchment and greased the pan, and I put all of the cinnamon sugar on top. The cake looks nice, but the taste is underwhelming. If I were to bake it again, I would use avocado oil rather than canola oil, since I can only get nonfat Greek yogurt here. The cake needs a bit more fat, as it is slightly dry. I also think that the cake part is too plain, and I'm not sure that having sugar and cinnamon on the bottom and sides would have fixed that plainness, since I put it all on the top, and it does not come through strongly. It needs more cinnamon, probably in the cake itself. The chocolate chips do not really belong except to break up the plainness; cinnamon chips would be a better choice. Even if I had followed the recipe completely, I think this snacking cake would be underwhelming. A bit of vanilla might help, which is a surprise since King Arthur recipes usually employ that ingredient liberally.
We had leftover beef stew and cornbread again.
I made pancakes for Sunday breakfast. I tried a new recipe, "Whole Grain-Buttermilk Pancakes," from Rick & Ann's in Berkley, California. It was featured in a Bon Appetit article on Favorite Restaurants, Over the Counter, in September 2000 (pp. 169-170). I followed the recipe except that I reduced the molasses from 2 Tbs. to 1 Tbs. We like the flavor, and I will make them again. However, I am still figuring out how to use a Staub cast iron flat pan (originally intended for crepes). The first batch were almost perfect, but the temperature was a bit low, then I turned it up too high and burned the next batch (which the dog happily ate). The remaining batches were ok. I think that pan is too wide for the burner, so it does not heat evenly.
I found bone-in chicken breasts at a good price at the grocery this morning, so Saturday's dinner was roasted chicken breasts, roasted sweet potato chunks, and microwaved mixed vegetables.
My husband knows better than to ask that question. 🙂
Italian Cook--The box is likely larger than the dish inside it. You may be able to store it quite nicely without the box.
That dinner sounds wonderful, Chocomouse.
We had leftover beef stew and cornbread for dinner.
On Friday, I baked Whole Wheat Sourdough Cheese Crackers from dough I made last week. My husband finished his supply two days ago, so he is happy to have it replenished.
On Thursday, I baked a double recipe of my no-butter sugar cookies. I rolled the balls of dough in a combination of red and white sugars, since it is now the season for Valentines, although in the stores the season started before Christmas! Indeed, Easter is pushing much of the Valentines items to the side. In my house, holidays will be celebrated properly.
To go with stew for dinner, I baked cornbread, using two pans that have five hearts in a circle. I bought it from King Arthur years ago when they were still selling interesting baking items. I made the cornbread 75% whole grain by using a cup of medium grind cornmeal, a half cup of white whole wheat flour, and a half cup of AP flour.
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