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We had leftover hamburger stroganoff over mixed rice and grains, along with microwaved fresh broccoli.
Ah, yes, Len. Breakfast Pizza rocks!
We had leftover stir-fry for dinner on Thursday.
I made the Blood Orange Glaze for the Chocolate Olive Oil Cake, so it was ready to be sampled on Wednesday. The barley flour worked well, and the cake seems to have a deeper chocolate flavor. For the "glaze," I made it thick and used some evaporated milk for the cream, which gives it a nicer texture than 1 % milk.
I made my healthier version of my mom's hamburger stroganoff for dinner tonight. For me, it is one of my top comfort foods. We also had microwaved frozen peas.
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.
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