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I baked dried fruit and walnut scones for breakfast on Sunday. This is the oil-based recipe that I use for my Cranberry Scones. I forgot to add a tsp. of cinnamon for the fruit and nut scones, but they are still delicious, so cinnamon or any spice is optional. I sprinkled demerara sugar on top before baking. The dough was sturdy enough that I was able to cut it in quarters, then cut each quarter in half and form it into balls with my hands. I pressed them down just slightly.
I made yogurt on Saturday. For dinner, I made Salmon and Couscous with Greek Seasoning. We had it with microwaved peas from the freezer.
On Saturday, I baked my Whole Wheat Sourdough Crackers from the dough I made earlier this week. I also made a thick glaze for the little Blood Orange Barley Bundt Cake.
Navlys--actually, we use low-fat regular Kraft mayonnaise. A bit of tarragon is a good suggestion.
Mike--it is sometimes hard to get acceptable substitutes when dietary requirements change. That is what I was working on with today's second bake.
On Friday morning, I baked the Blood Orange Yogurt Loaf again, but this time I use my 6-cup Bundt pan, which worked perfectly. I cut the baking time to 40 minutes, which is when my Thermapen said it was at 200 F. I will allow the cake to rest overnight, and I will add the Blood Orange glaze tomorrow. I typed up the recipe for myself with my changes. I call my rendition Blood Orange Barley Yogurt Cake.
In the afternoon, I embarked on a project to bake an oil version of the Soft Barley Cookies in the King Arthur Whole Grains Baking Book. I used 1/3 cup avocado oil in place of the ½ cup of butter. I replaced the 1/3 cup of sour cream with non-fat Chobani yogurt, and I added 1 Tbs. milk powder. The recipe says to refrigerate the dough overnight. I gave it seven hours and baked them this evening. While the butter recipe bakes at 450 F, I lowered the temperature to 425 F for the oil cookies. The dough was about the texture I recall from when I last baked these about seven years ago. The baked cookies look good, but they do not have the smooth texture of the butter cookies. Instead, they are crinkled. We will try them out at tea tomorrow. The barley cookies were one of Scott's favorites, so I hope that my reduced fat version will hit the mark.
Note: The taste, and the texture, are close to the butter version. I may try baking them at the higher temperature given in the original recipe next time, as they could be a bit less soft. I might also consider reducing the oil slightly. However, Scott is happy with them, as am I.
For Friday's dinner, I decided to use the leftover turkey to make turkey salad sandwiches. As chicken and turkey are different in terms of taste, I went to the internet to look at recipes. I settled on this one:
https://www.simplejoy.com/turkey-salad/I had to omit the red onion for my husband, although I put in a bit of onion powder, I omitted the garlic because I do not associate turkey salad with garlic. I put a bit of red onion on mine, and we both added spinach. I thought that my husband might balk at the dried cranberries, but he liked the salad. I feel that something is missing in terms of flavor. Maybe I should add a bit of Dijon mustard as I do with the chicken salad? Any suggestions from the cooks here at Nebraska Kitchen?
We used Whole Wheat Rye Semolina buns (Len's recipe) that I had in the freezer.
For dinner on Thursday, I roasted potato chunks tossed in olive oil, which we had with turkey, gravy, and microwaved frozen green beans.
On Wednesday, I used the last five Winesap apples to bake Sugar Coated Apple Cobbler, a recipe that I adapted from King Arthur. I cut the sugar by more than a third, use white whole wheat flour, add some milk powder, and cut the vanilla by half.
I also baked three loaves of my Whole Wheat Oat Bran Bread, a recipe that I altered considerably from the Oat Bran Bread recipe in Peter Reingart's Brother Juniper's Bread Book. It has become my husband's favorite, perhaps more so than the Grape Nuts Bread.
We had turkey again on Wednesday. This time I paired it with sauteed mushrooms mixed with spinach noodles and some of the gravy I made yesterday. We also had microwaved fresh broccoli.
On Tuesday, I made dough for my Whole Wheat Sourdough Cheese crackers.
We had leftover vegetable farro stir-fry and turkey. I also made some gravy to put on the turkey. I used the pan drippings and about 1/2 cup of quick oats which I ground into flour before making a slurry. I also use oat flour to thicken stews. For flavor, I added some crushed rosemary, thyme, sage, and a bit of sweet curry, with a bit of freshly ground pepper.
To go with leftover turkey on Monday, I made a farro stir-fry with carrots, celery, yellow bell pepper, sliced mushrooms, and kale.
We bought a turkey for 69 cents per pound at Aldi's several weeks ago, so my husband will roast it for dinner. I will make roasted sweet potato chunks to go with it, and we will probably have either microwaved frozen peas or microwaved fresh broccoli.
We often have turkey at Easter, as my husband prefers it to ham. However, I will be on the lookout for marked down hams after Easter, as he is not averse to ham sandwiches or ham in soups.
I did not make an Easter dessert, since we are still eating Hot Cross Buns. I will make some Easter-themed desserts later in the week.
Skeptic--I have not found that cinnamon inhibits the rise of my Hot Cross Buns dough. I do use the special yeast for high sugar doughs. My HCBs rise slowly because they have a high percentage of whole grain. However, they had oven spring.
I made Salmon and Couscous with Greek Seasoning for dinner on Saturday, which we had with broccoli.
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