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On Saturday afternoon, as we got rain and thunderstorms on and off, I baked Blueberry Sweet Rolls. We each had a couple for dessert. The recipe makes twenty medium-sized rolls. I only bake this recipe with fresh blueberries, so I used two cups from the first time we picked this season, which I had saved for this purpose. These are so good warm from the oven. I will post a picture later.
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You must be logged in to view attached files.We have been looking for a small upright freezer that we could fit into the garage. However, I want it to be frost free, and small ones generally are not. The garage also has space issues. I've looked online at Lowe's and at Best Buy. In the meantime, after cramming seventeen four-cup bags of blueberries into the Annex freezer section, with the frozen applesauce and frozen pumpkin, and all of the other stuff in there, and looking at the packed freezer section in the house refrigerator, I think that I may need to start canning applesauce rather than freezing so much of it.
We had the leftover chicken with artichokes and mushrooms, or rather, I had the artichoke part, and my husband had the mushroom part. He really liked how I did the chicken thighs, which are coated in flour with some Penzey's Smoky Paprika and onion powder. I will probably use a little more paprika next time since he liked it. We had it with more of the brown and wild rice mix and some microwaved mixed vegetables from the freezer.
Those look great, Mike! I may have to give that recipe a try. It is so selfless of you and Diane to experiment and to report the results to us.
We had thunderstorms and about an inch of rain overnight, which made for a cooler Friday morning. We were nearly out of bread, so I pulled out a recipe that I have been developing for a while. I use Harvest Grains and malted wheat flakes, and I use a lot of whole wheat flour in addition to some bread flour. I also had about half a cup of flour and barley from a previous recipe that was taking up refrigerator space, so I threw it in as well. I held back ¼ cup of bread flour but ended up adding it and about a tablespoon more. I also increased the amount of canola oil from 3 ½ Tbs. to 1/3 cup. (Other ingredients were flax meal, special dry milk, honey, buttermilk, and eggs.) The dough rose very quickly, probably due to the warm day and higher humidity. It doubled in less than 50 minutes, and the second rise took only about 40 minutes. I baked it in two 9 x 5-inch loaf pans for 35 minutes to 190 F. They are beautiful loaves with wonderful aroma. I will freeze one but am looking forward to slicing the other one at lunch tomorrow. I will add a picture later. (I have to do that from the upstairs computer.)
Note: promised picture posted. We sampled the bread at lunch and love the wholegrain flavor.
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You must be logged in to view attached files.That is a lovely cake, Joan! Your poker group are lucky people.
Skeptic--I find that pizza can warm up nicely in a toaster oven or countertop oven if you have one. However, I agree with you that cold pizza is excellent!
I made pasta salad on Thursday afternoon, using a Greek cucumber and basket of colored tomatoes from the farmers market, along with green onion and assorted colors of mini-bell peppers from the grocery. I also used a multi-colored pasta, so it was a bright salad. I included Greek olives, and Scott actually ate some of them. We went to an environmental coalition talk at 6:45, so when we got home at 7:45, the pasta salad was waiting to be eaten with warmed leftover pecan crusted pork chops.
Enjoy your time in Maine, Chocomouse!
I sampled my flatbread crackers at lunch today, and they are closer to crisp than when I use the regular whole wheat flour, so I will make the whole wheat pastry flour substitution permanent in my recipe.
For dinner on Wednesday, I made White Wine-Braised Chicken with Artichokes, a recipe from the "Eat Voraciously" column in The Washington Post. I used the other can of artichoke hearts from the pantry and will not buy more, as Scott resolutely refuses even to try them. I also left out the olives, as I do not think they added much to the recipe. I had 8 oz. of mushrooms that needed to be used, so I sauteed them in olive oil, then set them aside while I browned the chicken, skinned and coated in a flour mixture with paprika and onion powder (omitting the oregano, which bothers Scott's digestive system). I added the mushroom with the artichoke hearts and made sure to dish those onto my husband's plate. The recipe made very little sauce, so I might increase the white wine from five to six ounces next time. I used my Staub 11-inch skillet this time and was pleased at how well the coated chicken browned and the whole recipe cooked.
We had the chicken with mixed brown and wild rice cooked in my new Green Pan 4-qt. rice cooker. It is the second time I used it, and it really does a nice job and cleaning is easy. (Note: I bought the simple one not the complex electronic one.) We had microwaved frozen peas for an added vegetable.
We also picked another 10 lbs. of blueberries at our favorite place in the early morning before the heat and humidity settled in. I washed them this evening and spread them on baking sheets lined with paper towels to dry overnight. I will freeze them tomorrow.
As we are headed into a heat wave tomorrow, which will put a pause on running the oven, I baked flatbread on Tuesday evening. I have been experimenting with various flours in my adaptation of a Ken Haedrich recipe. I use a cup of King Arthur's Italian-style flour, a half cup of barley flour, 2 Tbs. semolina flour, and a half cup of whole wheat flour. However, I have more whole wheat pastry flour than I realized, so I decided to use it instead of the whole wheat flour. The dough was more delicate but not unreasonably so; I was able to roll it out easily. It also did not "fight" the way the dough with whole wheat flour does. The crackers (I cut them into 40 rectangular pieces before baking) are now cooling on the pan. I want to see if the lower gluten content will create a crisper flatbread. That taste test will wait for tomorrow.
I found a package of eight boneless pork chops at a good price at the market on Tuesday, so for dinner, we and pecan crusted baked pork chops. I added ¼ tsp. of paprika and some freshly ground pepper to the egg and 1 Tbs. of Dijon mustard mixture into which I dip them before "breading" them in the pecans. That was just enough to coat all eight. I also roasted some red potatoes cut into cubes and tossed in olive oil in the little oven. These came from Saturday's farmers market. We also had microwaved fresh broccoli.
So yummy looking, Joan!
I made yogurt on Monday, but I started it late, so I will be up well past 11 when it will be done.
Dinner tonight was the last of the coleslaw and the last of the salmon patties. I let Scot have the last Deli Rye roll and I ate mine on a slice of bread with a thin slice of onion. With all the leftovers gone, I will need to cook tomorrow, just when the heat is returning.
CWCdesign--bagging biscuits always reminds me of Mrs. Cindy, who also stored her bags in the freezer, much to the Saint's puzzlement.
Chocomouse--I'm glad that you are feeling recovered enough to do some baking.
I took advantage of a cool Monday morning to bake Pumpernickel Raisin Bread, a recipe that I created in May by drawing from two different recipes. This time, in addition to the cup of golden raisins, I added 1/3 cup of walnuts. I'm looking forward to buttered slices with my coffee for breakfast tomorrow. The hot weather returns tomorrow. Sigh.
That is a great idea, Len, to use the parchment initially with the "crisper" pan. I've greased them in the past, but the grease tends to drip down into the oven and make a mess. Countertop ovens are great for hot weather.
Our dinner tonight was the rest of the stir-fry.
While appearances are a plus, Mike, I'm an advocate of at least it tastes good, so you achieved the most important objective.
On Sunday, I baked Oatmeal Jam Bars using the last jar of 2022 Blackberry jam. Hey, I'm catching up!
I also baked Whole Wheat Sourdough Cheese Crackers from dough I made last week.
When I had my early afternoon tea on Saturday, I realized that there were only two cookies remaining from those I baked on Monday. Clearly, my husband has been hitting them rather hard. I decided to bake a full recipe of my healthier take on Oatmeal Scotchies, using Nestle butterscotch chips. I could not find the Nestles chips at Walmart or my local store, but Kroger had bags of the Nestle butterscotch chips a few months ago, so I bought two. While the chips are little saturated fat bombs, sometimes it is nice to indulge. I do make the cookies with white whole wheat flour (what King Arthur now styles as golden wheat), substitute ½ cup of avocado oil for the butter, add 2 Tbs. each of milk powder and flax meal, and add a half cup of sunflower kernels. Of course, they use oats. The secret ingredient is the ½ tsp. of orange extract. I used a #30 scoop and got 44 cookies. I told Scott that this batch needs to last for at least a week.
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