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We had ham sandwiches and microwaved frozen lima beans.
I baked that oil-based peanut butter oatmeal cookie recipe again on Wednesday. As I have done before, I reduced the oil to 2/3 cup because I use crunchy, natural peanut butter. I also used up the rest of a bag of peanut butter and milk chocolate chips. However, I remember last time thinking that they were not oaty enough, so I added an additional ½ cup of old-fashioned oats. That did make it a bit difficult to incorporate the cup of chips. I ended up kneading them in with my hands at the end. I used a #30 scoop to put nine on each cookie sheet. I used wet fingers to press the dough down before baking. Scott and I both like the taste and texture, so I will add the extra half cup of oats whenever I bake the recipe again.
With the extra oats, I am firmly in the camp of Joan and Chocomouse that oats in cookies make them health food, especially when I use white whole wheat flour. (King Arthur is now calling it "golden" wheat as a re-brand, since too many people assumed that it was the same as AP.)
We had a dinner of sliced ham, roasted sweet potato chunks, and microwaved frozen peas. I had planned to make coleslaw, but I somehow managed to bite my tongue a couple of nights ago while sleeping, so I needed food with less texture.
I baked two loaves of Mostly Whole Wheat Maple Buttermilk Bread on Tuesday. These are smaller loaves baked in 7 ½ x 4-inch pans. They will be perfect for ham sandwiches. I waited until late afternoon to start the bread, as temperatures soared to 80 F today, but a cool front came through in the later afternoon.
My husband had the rest of the chicken, vegetables, and pasta for dinner on Tuesday. I used my leftover roasted asparagus, tomatoes, and mushrooms, to which I added sliced green onions and some chopped ham, to make a frittata, using eggs from the farmers' market. I ate a quarter of it; I will eat the rest for three lunches this week.
I was ecstatic to find asparagus at the farmers market on Saturday. For dinner on Monday, I tossed it in olive oil and garlic powder with chunky cut mushrooms and cherry tomatoes, then roasted it for nine minutes, sprinkled it with Penzey's Sunny Paris, then roasted another three minutes. I had some of it with sliced ham and leftover roasted sweet potato chunks. My husband, who is not a fan of asparagus, had microwaved broccoli with his ham, along with leftover mashed potatoes and a couple of sweet potato chunks. The temperature today was 80 F and it will be equally warm tomorrow. I just hope that the growers can keep their asparagus from bolting before the weather cools again. I look forward to asparagus all year, and I would like a longer season.
I baked Whole Wheat Sourdough Cheese Crackers on Sunday from dough that I made last week. My husband has been without his beloved crackers for a few days, so he is happy.
We had leftover turkey, vegetables, and pasta.
I made yogurt on Sunday.
For Saturday's dinner, I used the leftover turkey and gravy with carrots, mushrooms, and celery to make a rigatoni pasta dish. I also added a cup of turkey broth from the freezer and some grated Parmesan at the end. We should have enough for one or two more meals.
On Friday, I used my last two blood oranges to bake Blood Orange Barley Yogurt Cake in a 6-cup Bundt swirl pan. I will add the glaze tomorrow.
I also experimented with the Lemon Barley Scones recipe in the King Arthur Whole Grain Baking Book, as I also needed to use up two lemons. I wanted to see if I could substitute 1/3 cup of oil for the stick of butter. While that has worked in other scone recipes, it did not work for this one. I ended up with what looks like eight large lemon barley cookies that are reminiscent of the Soft Barley Sugar Cookies in the Whole Grain Baking Book. I will let them rest overnight and sample one with tea tomorrow. I had baked this scone recipe with butter a couple of times in the past, before I had to eliminate most butter from my diet. Both times I noted on the recipe that the dough was so sticky that I made drop scones. If I were to try the recipe again as oil based, I would cut the amount of oil and the buttermilk.
We had more of the turkey, mashed potatoes, and gravy, along with microwaved fresh broccoli.
I made broth on Friday, using the bones from the turkey. I froze it for future use.
Interesting--the design that accompanies my name here at Nebraska Kitchen has changed I'm not complaining, I'm just surprised. I note changes to other people's designs as well--except for Mike, who is Northwestern all the way.
For dinner on Thursday, I made muddled mashed potatoes to go with the leftover turkey and gravy. We also had microwaved frozen mixed vegetables. I bought this bag of small, organically grown, yellow potatoes at Kroger.
We had more turkey with some gravy. We also had roasted sweet potato chunks and microwaved fresh broccoli, since we ran errands in the larger town northeast of us today and added in some grocery shopping while we were there.
Navlys--I like leftover roasted asparagus in frittatas. (Can you tell that my husband is not a fan of asparagus?)
We finished the dressing and had more leftover turkey and gravy with microwaved frozen mixed vegetables, picked up today at the local grocery run.
We had leftover turkey, dressing, gravy, and applesauce. We skipped the vegetable, as all we have are frozen peas, and we are somewhat tired of eating them all the time.
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