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Sunday dinner was chicken patties, pasta salad with kale, onions, black olives, feta and Ranch dressing, and steamed summer squash and zucchini.
I made KAF's Seeded Rye Sandwich Bread today, doubling the recipe for two loaves. I used pickle juice in place of the water, and oil instead of butter. I added dried onion (a Tablespoon), caraway, and charnuska seeds. It did not rise well -- I ended up giving it 5 hours, and it did get puffy, but didn't rise even a full inch; I felt it really was not ready yet. However, I put them into a cold oven set to 350, and they rose 2 inches above the sides of the bread pan! It also sort of blew out, or perhaps more correctly, lifted up the top of each loaf, more on one side than the other. I've had that happen a couple of times over the years, but very rarely, and I'm always amazed! I will try to remember to take photos tomorrow.
Our dinner was grilled chicken thighs, grilled potatoes drizzled with olive oil and Penzey's Foxpoint seasoning, steamed zucchini and summer squash, and a cucumber-onion salad.
Thanks for posting that recipe, Joan. And Mike, that was my first thought too: "I'll just use my shortbread recipe." But then I thought "no way!", I'll file it with my "quick and easy" recipes -- yummy foods I can throw together just by opening pre-packaged foods and transforming them into something new and delicious!
Joan, what is blueberry yum yum?? It sounds delicious!
We had BLTs, again, although I have just a plain tomato sandwich while my husband has the works. But, when the garden tomatoes are ripe.... And today I made 2 pints of salsa and 2 quarts of tomato sauce.
I picked a 5-gallon pail of tomatoes, Romas and Celebrities. Tomorrow I plan to make ketchup (first time making that) and salsa and tomato sauce - all for the freezer. I also made zucchini brownies, and froze 2 pints of shredded zucchini for the winter. I also froze 5 pints of broccoli. This broccoli is side shoots from the original heads that I picked in July.
Our dinner was ribs, cole slaw, and summer squash.
Tonight we had BLTs.
Aaron, did you try bread at "When Pigs Fly"? A small bakery in the Portland area. I love their breads. One of their bakeries also has a pizzeria, and makes excellent pizzas.
Today I made a lemon cake - using a Duncan Hines mix!! It's for a berry trifle using blueberries, blackberries, and raspberries from our garden - the last time this summer we'll have all three of those fresh at the same time. The trifle is for a large group, and I also used instant lemon pudding mixes, and frozen Cool Whip, and my husband's raspberry cordial. Sometimes you just have to take shortcuts, like when you're fixing a deli platter of meats and cheeses, focaccia, sandwich buns, potato salad, cole slaw, and baked beans.
I've made that Chewy Semolina Rye bread recipe many times,and the first time trying a recipe I follow the instructions closely, although most of the time I've made multiple changes! I use dried onion in most rye breads - it's not a strong onion flavor, although someone who doesn't like onion might disagree. I also always add caraway, mustard, and dill seeds. Sometimes I've used Rye Bread Improver instead of the vital wheat gluten. I sometimes used Deli Rye Sour or Flavor (KAF, I think they changed the name about 5 years ago). I usually use pumpernickel or first clear flour, but have used a "medium" rye. I also usually replace most of the water with dill pickle juice, depending how much juice is left in the jar! My notes show that every loaf was excellent!
I'm getting low on semolina also, and hoping KAF will have some in the store when I go in early September. I have a $10 reward to use (along with several $10 bills of my own!) this time, and have started a list.
I forgot - I did cook today! I made Pudding-wiches; I used to make these often during the summer when my children were young. It's instant pudding mix (kids preferred pistachio, I prefer chocolate with peanut butter stirred in) using 1 1/2 cups milk, allowed to set up for 5 minutes and then a dollop spread between 2 graham crackers and frozen for a couple of hours. They need to sit for about a minute before eating, otherwise they are too hard to bite into. This is a nice cold summer snack, a change from popsicles or other frozen treats.
Thursday I made another focaccia, this time using just a little garlic in the dough, and only olive oil and sea salt sprinkled on top. I'll serve both of them, cut into 3" X 3" squares and sliced in half for sandwiches for a family party Saturday night. This version is for the less adventurous eaters in the group - and there are many of them! They will also be able to choose plain sandwich buns.
I didn't cook anything -- but my husband cooked his own bacon for a BLT. I had a tomato sandwich, on whole wheat-semolina bread.
Thanks for doing the quizzes, Mike. You deserve a break! I've learned a lot, but certainly don't need one every day.
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