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Enjoy the new kitchen, CWCdesign!
I baked my Whole Wheat Sourdough Cheese Crackers on Friday from dough I made earlier in the week.
Your banana sandwich brings back memories for me, Joan, of a peanut butter, honey, and banana sandwich that was my favorite quick meal at one of the campus eateries when I had to buy lunch as a college student. It was called a "Walter Wheat Bunny," for some reason. I sometimes make it for myself to this day.
I made stir-fry on Friday for dinner, using the leftover pork and deglazing from last night. In addition to the soba noodles. I mixed in at the end, I used carrots, red bell pepper, celery, mushrooms, broccoli and, from our garden, green onion tops, kale, and snow peas.
Great zucchini, Mike! I am waiting for some to show up at the Farmers Market. We do not have room to plant them here, as we devoted the squash section to the honey nut squash. One of those plants had a male blossom, so that is a start.
My husband has picked enough snow peas for us to use in a stir-fry tomorrow night. He tells me to be prepared for beans within the next two weeks.
We have some green tomatoes on the various tomato plants. The cooler weather helped them set fruit.
Tomorrow, I plan to can black raspberry jam!
Your buns look great, Mike. Maybe we should all come over for a party? 🙂
My husband ate the last of the rolls for lunch on Thursday, so I baked three loaves of my Oat Bran Whole Wheat Buttermilk Bread. I will freeze two and start slicing the third one for sandwiches tomorrow. Although the recipe began as one by Peter Reinhart, I have adapted it enough--and made it healthier--to call it mine.
Navlys--I have made krumkake, which is the Swedish version of pizzelles. I will look up my recipe. I could not use anise, as my husband does not care for it, so I think that I used a vanilla-almond extract combination. I find that they go very well with frozen vanilla yogurt. They would also be good with a bit of chocolate drizzled on them.
We were out of town July 3-5. We traveled to Brown County State Park to get our dog away from the fireworks. Frankly, it was better for us as well, as the evening of July 2 had fireworks going off all over the place. The worst was when we were awakened around midnight by people who had stopped at the field across the street and set off some loud ones. There was a brief lull, then it happened again, which brought both of us downstairs. My husband turned on the outside lights, and the people quickly left. When Independence Day is mid-week, it often turns into a weeklong blast fest.
When we got home on Wednesday night, I thawed the lentil, split pea, turkey, vegetable soup I had set aside for this reason in the freezer.
On Thursday, my husband cooked boneless pork chops, and I improvised a sauce of mushrooms sauteed in avocado oil, with flour, ½ cup chicken broth (Penzey's chicken base), a bit of milk, a tsp. flax meal, dried parsley, and pepper. I served it mixed with spinach noodles, and microwaved frozen peas. I had a chocolate Blood Orange Cake in the freezer which I thawed for dessert and made a glaze using the little bit of blood orange juice I had frozen.
We had salmon patties on the Whole Wheat/Rye/Semolina patties.
I began Sunday morning by improvising a recipe for vegan scones using the almond milk left over from my friend's visit. As my base recipe, I used my oil-based scone, which I usually make with frozen cranberries or frozen blueberries. As I want these scones for traveling, I used ¾ cup of dried fruit I had gotten from King Arthur and soaked it over night to re-hydrate. I deleted the baking soda and increased the baking powder by 1 tsp. I added 2/3 cup almond flour. I replaced the egg with 1 Tbs. flax meal and 3 Tbs. water. I decided to do these as drop scones, using the #10 Zeroll scoop, I baked for 23 minutes. Next time, I will bake a minute longer. The flavor and texture are excellent, which I attribute to using half Irish whole meal flour, as I usually do. I will type the recipe for myself and use it when I have guests who follow a vegan diet, or who need to be dairy free.
My second project for Sunday was baking my version of the Soft Oatmeal Cookies from Jenny Can Cook as a double recipe.
My third, and final, project was baking my adaptation of Ellen's bun recipe as sixteen rolls. While that is a lot of baking for one day, we have been enjoying some nice rain throughout the day, so it was perfect for summer baking.
I made yogurt on Saturday.
Dinner was leftover salmon patties on buns. We needed a quick dinner because the town did its fireworks tonight, so we loaded the dog into the car after we ate and headed for a nearby state park to wait it out. Yes, we love our dog.
I baked Len's Rye/Whole Wheat/Semolina buns (as 10 buns) on Friday for us to have at dinner with salmon patties.
I made salmon patties for dinner on Friday. We had them on the buns I baked, along with leftover Dill Tartar sauce.
Hugs to you, Joan.
I had picked about three 1-pint baskets of black raspberries from our terrace and am closing in on four. My husband found a patch in his woods, so I now have enough for at least one recipe of black raspberry jam, which I will make and process today.
Our bean plants and tomato plants all have flowers, and I think my husband said some have fruits. The squash plants have yet to flower. The kale is doing spectacularly. There is only a bit of lettuce and spinach. No snow peas action yet.
The one downside to that recipe, Mike, is that it calls for vegan butter, which I am reluctant to buy unless I have vegans or dairy allergy people staying here for a while. I'm going to discuss more in the thread on baking challenges.
Thanks, Navlys. I try to be sensitive to my guests' dietary needs, as I hope people would be to mine.
I sent the six remaining cinnamon rolls with my friend when she left today. She meets up with her husband and two sons on Friday, and the cinnamon rolls will be a surprise for them. I also sent as much of the almond milk with her as she could use, but I still had about 1 ½ cups left. I decided to make another recipe of the Cinnamon Rolls for Vegans to use up another half cup, as well as a bit in the frosting. I have used slightly more than half white whole wheat flour the previous two times, so this time I used Bob's Red Mill whole wheat flour for that proportion. I made the dough and shaped the rolls tonight and will bake them in the morning.
I will need to find one more recipe to use up the remaining cup of almond milk. Some kind of scone would be nice.
I realized this afternoon, once my friend had left, that I had not planned what to have for dinner. My husband had leftover soup and the rest of the ham, as well as two potato wedges left over from last night's dinner. I made a 2-egg mushroom, onion, and mozzarella omelet for myself. We both had microwaved fresh broccoli and some of the leftover flat bread I baked earlier in the week.
I want to know why mayonnaise is selling for $4.98 a jar. Is it a result of the earlier egg shortage?
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