BakerAunt
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We had some rain in the early evening that cooled down the heat, so I seized the opportunity to use the rest of the black raspberries in a white whole wheat oatmeal muffin. The basic recipe comes from one for strawberry oatmeal muffins that I found online at a website by Melissa Moore, a RND. I substitute the white whole wheat flour and add a tablespoon of milk powder. I cut the vanilla to ½ tsp. and the salt to ¼ tsp. I did not add any spice, as I want the black raspberries to star.
I noticed an increase in Aldi's eggs when we shopped early last week. However, the price was lower at our local grocery store by about 10 cents, so go figure.
We had a not very good Progresso beef and vegetable soup from my canned soup stock that I wanted to use up. Progresso soups are our go-to meal when traveling, but we have not done that many overnight trips for a while.
The soup was a good choice because we just returned from three nights at the Canyon Inn at McCormick's Creek State Park here in Indiana. We ended up taking salmon patties to have for dinner last Thursday and Friday, then we spent the day with my husband's cousin and his wife, and they fed us dinner on Saturday. So, we had the soup tonight that we would have had last night.
We went out of town to get the dog away from the fireworks. The official ones where we live were on July 4 and 6, and the adult sons of the couple next door usually do very loud ones on the 4th. And then there is everyone else around here. So, we leave.
I baked my version of Len's recipe for buns on Wednesday. I also baked another batch of my version of Ellen's buns but as twelve rolls.
Best wishes to Diane for a speedy recovery.
I made salmon patties for dinner on Wednesday. We had them on the whole wheat/rye/semolina buns I baked this morning. We had leftover dill tartar sauce which goes very well with salmon patties.
I also made yogurt today.
On Tuesday afternoon, I baked a triple recipe of Soft Oatmeal Cookies, which made two dozen large cookies. This evening, I'm baking the Whole Wheat Sourdough Cheese Crackers.
We ate the rest of the sourdough pan pizza.
Darn it, Joan, now I want cinnamon rolls. 🙂 Mine will have to wait until after the holiday.
I baked Scottish Oatcakes on Monday afternoon with a yield of 17 and one small one that I will taste test. I plan to mail the oatcakes, along with jars of strawberry, black raspberry, last year's blackberry jam, and a small container of apple butter from last winter to one of my sisters who will be having surgery.
We had the tuna-zucchini pasta again, but we added a side of microwaved fresh broccoli.
For lunch on Sunday, I made a frittata, in part to use up some asparagus that I had not gotten to as early as I would have liked. It was a remarkably cool day, with a high of 69 F, so I tossed the asparagus with olive oil and a couple of mushrooms, sprinkled the mixture with garlic powder, and roasted it, adding Penzey's Sunny Paris at the end. That went into the frittata, along with two small potatoes, some green onion, an orange bell pepper, and goat cheese. I used my farmers market eggs. I have leftovers for lunch for the next three days. I really like the Staub 8 ½-inch skillet that I bought, in part, for making frittatas. I am also envisioning using it for small pizzas.
I made my fifth and last batch of Black Raspberry Jam. It was a wonderful season this year. Some lucky friends and family will receive a jar each, and we will still have plenty for ourselves.
For Sunday dinner, I made Sourdough Pan pizza with the usual fixings of sauce made from a can of fire-roasted tomatoes and garlic, Canadian bacon, mozzarella, mushrooms, red bell pepper, green onion, and Greek olives on mine. I grated Parmesan over it when it came out of the oven.
I made yogurt on Saturday.
For dinner, I tried a new recipe, "Tuna-Zucchini Pasta," from Eating Well, which I had seen online. I doubled the recipe, which appears to have been designed for people new to cooking and/or who wanted a fast simple recipe. It called for two pouches of chunk light tuna in water, so I substituted canned tuna. It called for cooking the zucchini and the olive oil and adding the cooked pasta, then putting the tuna and the cut Roma tomato atop it on the plate before adding Parmesan. I added the tomato to the zucchini, then the tuna. I omitted the basil, but I used some basil flavored pasta (not whole grain pasta) that I accidentally bought assuming the green color meant it was spinach pasta. It made a flavorful dinner, and my husband did not mind the slight basil taste from the pasta. The recipe attracted my attention as a fast dinner that did not require heating up the kitchen on a hot day. It is a good basic recipe that could be modified depending on what is in the pantry.
Here is a link to the recipe:
https://www.eatingwell.com/recipe/272182/tuna-zucchini-pasta/We had leftover farro stir-fry for Friday night's dinner.
I returned to the kitchen on Friday night and made the dough for my Whole Wheat Sourdough Cheese Crackers. I will bake them early next week.
I took advantage of the cooler weather this morning to do some concentrated baking. I baked Jam Oatmeal Bars (recipe at Nebraska Kitchen) using a jar of black raspberry jam from three years ago that I found in the cupboard, along with a bit of the last batch of jam that did not fit into the canning jars. I also baked Jammy Muffins, using a jar (also from three years ago) of Strawberry-Black Raspberry Jam. While I was working on those two projects, I also had a longer project, which was baking Ellen's buns as twelve rolls in a 10 x 10-inch pan. I will take the rest of the afternoon off.
Our temperatures finally cooled down on Thursday, so I took advantage of the change and made and canned another four 8 oz. and one 4 oz. jars of black raspberry jam. I picked over two quarts of them yesterday. There are still plenty to pick.
For dinner, I made Crispy Oven Fish and Chips with Dill Tartar Sauce, which we had with microwaved broccoli.
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