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I needed to use up some blood oranges, so on Tuesday, I baked Chocolate Olive Oil Cake, a recipe that came from Bake magazine about five years ago. I have made some changes in that I used half barley flour, reduced the oil from 1 1/3 cups to 1 cup and increased the milk, which I replaced with buttermilk, from 1/3 to 2/3 cup. I also add 2 Tbs. powdered milk. Instead of baking it in a 10 cup Bundt pan, I baked it in a 6-cup small Bundt pan, and a 5-cup Solera Bundt pan, which is not so tall and flatter. The smaller cake baked in a little less than 30 minutes. The larger cake needed about 40 minutes. Both came out of the pans well, thanks to the miraculous Grease. I plan to freeze the smaller one. I will make the Blood Orange Glaze for the other tomorrow, and we will cut into it for dessert.
I made stir-fry for dinner on Tuesday, using the leftover pork, celery, carrots, mushrooms, red bell pepper, de-glazing from the pork, and soba noodles.
I always felt that the bran broke down too much in those long-term muffin recipes, so I did not use them.
I prefer to bake the muffins, let them cool, then wrap them individually in saran and bag them. I usually take one out the night before and leave it wrapped on the counter to have for breakfast.
We had leftover pork and coleslaw, along with potato chunks that I tossed in olive oil and roasted.
My husband says that I have nailed the soft barley cookies with oil rather than butter. I agree, so I will type up the recipe and put it in my notebook.
I have found an excellent source of barley flour from Joseph's Grainery. The flour is wholegrain and excellent. Shipping was free. I did have to buy an 8 lbs. bag, but that is fine. I was just glad to locate a source after Bob's Red Mill stopped carrying it.
I wanted to try the soft barley cookie adaptation again. I used the same proportions, except that I doubled the milk powder to 2 Tbs. This time, I baked them at 450 F, as the original recipe specifies. The cookies are firmer than the batch I baked at 425 F about ten days ago. We will test them tomorrow and see what we think about taste and texture.
Dinner on Sunday was pan-cooked pork, by my husband, and roasted sweet potato chunks, by me. We also had coleslaw.
We had the rest of the Turkey, Spinach, and Mushroom lasagna for dinner on Friday.
Thanks for sharing your pie crust rolling experience, Joan. It's great to know how problems can be fixed.
On Friday morning, I experimented to see if I could bake my cinnamon scone recipe with canola oil replacing the butter. The experiment is a success. Yes, there is not that buttery taste. However, the substitute comes close, and possibly using avocado oil might bring it closer, so I will try it next time.
I had one small butternut squash left from the fall, so on Friday I used it to make Butternut Squash, Kale, and Mozzarella Savory Tart. I adapted this recipe from an America's Test Kitchen recipe that appeared in a Splendid Table email. I use a large quiche dish, so that I can use my oil crust, and I have made a few other changes. I had a slice for lunch, and I will be having it for lunch in the coming week.
For dinner on Friday, I made coleslaw this afternoon, and in the evening, I made Crispy Oven Fish and Chips with Dill Tartar Sauce.
Navlys--I would have made room on my plate for your offering! It sounds delicious.
Len--Some of the best meals are spur of the moment dishes brought on by leftovers to use up or sometimes picking up interesting ingredients at the farmers market or grocery. Like Mike, I keep a tube of tomato paste in the refrigerator, and it makes a great difference in my beef stew or my beans and greens.
We had some of the Turkey, Spinach, and Mushroom Lasagna after getting home shortly after 6 p.m. from Fort Wayne on Thursday. It rained most of the day, but we were fortunate that it was light overall, with just some heavier rain as we neared home. Many rivers are high, with water spilled over into their floodplains, and some low parts of farmland are flooded.
Joan--I'm glad that you are safe and away from the flooding. I hope that your roads dry out soon.
For dinner on Wednesday, I made my Turkey, Spinach, and Mushroom Lasagna. I used a cup of leftover turkey gravy in place of the cup of broth, ¼ cup of whole wheat flour, and 1 Tbs. of olive oil that I usually combine with a cup of milk to make the sauce. I still added the cup of milk, as well as 2 Tbs. of whole wheat flour. It worked ok, but the added fat in the gravy meant that the noodles were slightly chewy, I still had gravy left over, so I froze it for some future meal. We have enough lasagna for two more meals, which is good because we will be getting home again tomorrow right about dinner time, so an easily microwaved meal is perfect.
I'm glad that you enjoyed the crispy fish, Navlys. I told my husband, and he said that when he was in England, when he had fish and chips, he always chose haddock. I would try it, but we are not close to any place that carries haddock.
Our dinner on Tuesday was chicken salad sandwiches. I made the chicken salad in the morning, from the remaining chicken breast meat, as we would be gone most of the afternoon and arrive home at dinner time. Fortunately, I still had two WW/Rye/Semolina buns in the freezer that I defrosted to use.
It was a six-hour round-trip, but we saw the eclipse and witnessed the corona during the full phase. It was worth it! We did not have much traffic on the way there, probably because my husband is a Google map fanatic as well as an expert on Indiana rural roads. We avoided the towns and watched from a school parking lot southwest of Warren, IN, with only two other cars at that site. The drive back had more traffic, especially with one four-way stop, and one place where we were on the road with the stop sign. Traffic backed up at both locations, but it was not that bad. On the highway driving back, there were a lot of people returning to South Bend and Michigan, which meant lots of people driving in the passing lane.
We arrived home just in time for a dinner of microwaved fresh broccoli and roasted chicken breast.
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