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We had leftover Turkey, Spinach, and Mushroom lasagna, leftover coleslaw, and the rest of the "chips" from a couple of days ago. Easy. Now, I can concentrate on sweet rolls for tomorrow.
For breakfast on Thursday, I baked Oatmeal Pear Cardamom Muffins. I used Halloween muffin cups, so I made the recipe as twelve small muffins. The recipe is from Marisa Moore RDA on her website. I make minor changes by using buttermilk and adjusting the baking soda, adding milk powder, and adding some walnuts. I also use canola oil rather than olive oil.
On Thursday afternoon, I baked a double recipe of Big Lake Judy's Best Ever Molasses Cookies. I heeded Mike's advice and reduced the baking time for each successive baking sheet, and I did not have any that were overdone. My husband enjoys these cookies with tea in the afternoon, and I want to send some home with my elder bonus son who leaves on Saturday, so a double recipe was needed.
I'm going to have to try making apple butter this year.
For Thursday's dinner, I made Turkey, Mushroom, and Spinach Lasagna. We had coleslaw as well.
Groan.
I made coleslaw on Wednesday afternoon. I will be making Crispy Oven Fish and Chips for tonight's dinner, along with the Dill Tartar Sauce.
I also made yogurt today.
Our temperature high today was 80 degrees.
A couple who are vendors and our farmers' market sell organic produce. Last year, they added lamb because their soil needed improvement, and the sheep were a great way to accomplish that goal, plus it gave them an item that no other vendor was selling. I did not try the lamb because we can take it or leave it, so we leave it.
I baked Whole Wheat Sourdough Cheese Crackers on Tuesday evening from dough I made last week.
I made a farro stir-fry for dinner on Tuesday, using the leftover chicken breast meat, carrots, celery, green onion, red, yellow, and purple bell peppers, mushrooms, and turkey broth.
Joan--There is nothing wrong with repeating a great meal! That's what we did tonight, as we had the leftover pea soup and pumpkin soda bread for dinner. Indeed, the leftovers gave me time to bake the peanut butter honey cookies.
Aaron--Violet is becoming quite the baker! It is nice to have someone to whom you can pass on your knowledge and skills!
On Monday, I baked "Peanut Butter Honeys," a recipe from Mumpy that is posted here at Nebraska Kitchen. I wanted to use up the rest of a jar of no-stir peanut butter that I accidentally bought. (Note to self: pay attention to words on label not just picture, as this brand also makes the natural peanut butter that does need stirring.) I made the same changes as last time by using 3 Tbs. avocado oil instead of butter, replacing the flour with white whole wheat, and adding 1 Tbs. Bob's Red Mill milk powder. I used the specified amount of salt this time rather than halving it; the salt is needed to offset the honey. This time, I also added 2 tsp. flax meal. I used local honey that I bought at our farmers' market. I used my Zerroll #40 scoop and got 23 cookies. I baked the entire batch on my 1 and 2/3 sheet pan on parchment. I initially baked for 8 minutes, rotating halfway through, then gave them an additional minute. We had some for dinner tonight, and they are excellent. Next time, I will try making them with natural peanut butter, so I will need to adjust for the oil difference.
I helped my husband cover part of the garden, as it may get a little too cold tonight. We also picked the green tomatoes. We are hoping to protect the pepper plant.
For Sunday dinner, I roasted three bone-in chicken breasts. I also roasted chunks of purple potatoes, Kennebec potatoes, and carrots, which I sprinkled with Penzey's Sunny Paris near the end of roasting. I call these bone-in chicken breasts, but they are somewhat odd cuts, which may be why they are usually a good price. My husband carves the meat off the bones, which I save for broth, and we have the meat for dinner, and use what is left as an ingredient in another meal.
On Saturday, I continued working to adapt Ken Haedrich's Pumpkin Soda Bread recipe. I had baked it with the changes I made last year upon first baking it. I replaced the butter with avocado oil, and I used 2 ½ cups of King Arthur's Irish Style flour. I increased the pumpkin by ¼ cup, since I freeze my pumpkin in 1 cup containers. I added 3 Tbs. Bob's Red Milk powder. The recipe calls for forming two loaves on a baking sheet, which is what I did last time, but as soda bread is messy, I decided to bake it as a large loaf in a ceramic bowl I bought from King Arthur some years ago. (It is white with snowflakes around the flat rim, and they had a couple of bread recipes for it.) I did not lower the temperature from 400F, which may have been a mistake. After 40 minutes, it was not done but browning a lot on top. I lowered the temperature to 375F and covered the bread to prevent overbrowning. After another 15 minutes, it read 160F. It took another 10 minutes to reach 200, which various internet sites said was the correct temperature for soda bread. I cooled it in the dish for ten minutes, then turned it out onto a rack to cool.
The crust is slightly too dark, but I had good reviews from my husband and elder bonus son on taste, and I agree that the flavor and texture are good. I seem to recall from last year's attempt with this soda bread, when I baked it on a baking sheet, that it was still a bit too dark on the outside and not quite cooked through, so this year's bake is an improvement. It went well with the soup, and it will be excellent as breakfast tomorrow.
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