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With Will out of town, last week I made lots of salads. Today I roasted some vegetables to have for a couple of days. Tonight I had some with a cheddar chicken sausage and some pimento cheese. Keeping things simple in this heat. I think it's supposed to be rainy next weekend.
I made a loaf of the Semolina Rye bread, but used Sprouted wheat flour instead of rye. I used 9g of salt which is what the recipe called for before doubling for the Emile Henry long baker. My slashes weren't very good, so it didn't rise fully, but it still tastes good. Will is gone for about 6 more weeks, so I get to bake some bread.
Will planted our native blueberry bush on Thursday. He tore out the oleander in front of our porch and replaced it with the blueberry. We had to wait for the formal HOA approval, but our group is pretty accommodating. Will now has some of the residents excited about planting more natives in the community. But our blueberry which we got from the native plant nursery in the next town over at the spring native plant sale last month has blueberries and some more blossoms. We had one ripe one yesterday and it was pretty good!
I'm sorry to hear about your flooding, Joan. That was some storm! The thunder and the heavy rain kept waking me up last night - it continued until around lunchtime. There was probably coastal flooding but we were OK with some big puddles.
On Tuesday night I tried another duh from the Washington post - rigatoni with a puréed broccoli sauce. I t was OK - we both liked the pasta better than the sauce - it was Rao's that was on sale at the supermarket. I won't be making it again.
I made Chicken Juniper for Will's birthday dinner tonight. We had it with jasmine rice and green beans. And we have leftovers for tomorrow.
I offered to make deviled eggs, but Will said he ate eggs every morning, so he didn't want any. I made crockpot Chicken Jambalaya. I made two changes from when I used to make it. Instead of cutting the chicken before cooking, I cooked the chicken breasts whole as I could use my ChefAlarm to monitor the temp of the chicken. I also decided to bake brown rice with the liquid from the chicken before combining it back in. I cut the chicken and put it back in the sauce while the rice cooked. We will definitely keep these changes.
Not for me, but Will started his batch of sourdough bread today.
I tried another recipe from the Washington Post today - it was the Creamy chicken with whole wheat biscuits. The biscuits were drop biscuits and they came out OK. I probably wouldn't make them again. The chicken itself was good - sort of like chicken pot pie. I could have cooked down the sauce a little more. It was a quick and easy meal and I will make it again.
We were having leftovers yesterday and Will was making his batch of sourdough to be baked today. We decided that we would have our Reubens on sourdough tonight.
So this morning I went to Harris Teeter to get deli corned beef and sauerkraut. Not surprisingly, the deli was completely out of corned beef and the truck from Boar's head doesn't come until Friday. So I opted for pastrami - I got the last third of a pound. Not enough, so I added ½ pound of the cracked pepper turkey breast (our favorite). Since it was on sale, I got a pound of the imported Swiss. They were also out of sauerkraut, but at least they had a bag of cole slaw mix. I made thousand island dressing which I tossed with the coleslaw. We put both pastrami and turkey in the sandwiches and Will grilled them in the panini press. We will have them again tomorrow.
It's supposed to be 40 here tomorrow morning around 7 am, but will go up to mid 60s during the day.
Yesterday, I made a salad mix that I could eat for a couple of days. Today, since I was off, I tried a recipe from Half Baked Harvest that had appealed to me- a cauliflower tzatziki bowl with sweet potato fries. I didn't want to make all the parts, so I adapted. For some reason, the vegetables didn't cook as well - high heat enough time, and we were out of a lot of spices - Will told me we needed more, but didn't tell me how many bottles were empty, which is frustrating when you go to reach for a specific spice. At least, it was a filling dinner. I made whipped feta and chopped some cucumber and avocado instead of making tzatziki which was nice. I have leftovers of both the Sunday salad and tonight's vegetables. Can't wait to see what I make of it all tomorrow.
February 28, 2024 at 8:24 pm in reply to: What are you Cooking the Week of February 25, 2024? #42010I had the last of my skillet orz chicken casserole tonight. I chopped half a tomato and added it before I heated it up. I also added some Parmesan.
Tomorrow I'm going to make a kale salad - I preened the kale on Sunday when I got home from the store.
February 26, 2024 at 7:05 pm in reply to: What are you Cooking the Week of February 25, 2024? #41982Yesterday, I tried a new recipe from the Washington Post - Skillet orzo withspinach, chicken and goat cheese. It's very easy and I've already enjoyed it for 2 nights. There is enough for 2 more. Will is out of town, so I'm trying to eat well, but not cook every day. Tonight I made a shredded cucumber salad to go with it. I do think it could use more cheese.
February 19, 2024 at 4:13 pm in reply to: What are you Cooking the Week of February 18, 2024? #41904Vet Sunday night I made Cianfotta (mixed vegetables) from Nancy Verde Barr. We took a cooking class with her about 40 years ago at Sakonnet Vineyard in Rhode Island. I learned so much. The basic recipe is garlic, onion, peppers, potato and tomatoes. It gets sautéed on the stove and then simmers to cook the potatoes.This time I added chicken sausage and zucchini. I think I cooked it about 5 minutes too long. We have enough for tonight.
Cass was such a sweetheart and such a great presence on the old Baking Circle. He will be missed.
A belated Haapy Birthday BA! I hope you had a great day - what did you have for cake?
The beautiful wedding was on Saturday the 27th and the rains (heavy, typical kiwi rains) stopped around 2:00 -the wedding was at 3:00
The wedding cake was beautiful and delicious on Saturday, but by Sunday, even though it was well wrapped, it became dry. So, today we are making a trifle. We found out that you can only get Bird's (Byrd's?) custard in British specialty stores as it is way too expensive for regular use. The brand they use here is Edmonds so we're going to give it a try.
BTW it is Tuesday around 9:45 am here
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