Over the weekend I had baked a double batch of snickerdoodles and a single batch of chocolate chip cookies. By last night all the chocolate chip cookies were gone.
Despite being a little under the weather, I baked another batch of chocolate chip cookies today.
I had also made a pot of lentil soup over the weekend.
I am also diffusing some essential oils tonight, hopefully it will help this cold from getting any worse.
Yesterday my family and I had gone to the beach. We had gone to one of the beach towns that caters a bit more to the yuppie hipster Portland crowd. The only good part of that was the fact that I was able to easily find dairy free food. The bakery had these raisin spice cake type muffins that were dairy free. They tasted like they had applesauce in them (which would replace any dairy for liquid). They were so good. The place we had dinner had a few dishes that could be made vegan, so I got one of them.
Today, after I finished work I cooked up some dinner.
I had chicken to cook. I used my trusty old standby, vinegar and soy sauce marinade. All you have to do is put your chicken in quart size ziplock bags, then I like to combine the soy sauce and vinegar in a measuring cup before pouring it in the bags, enough to cover the chicken (about a cup and a half of the mixture per bag). Then I seal the bags and put in the roaster or baking dish to be baked in. I let mine marinate in the fridge for at least 3 hours, could be left in the fridge overnight. I then removed the bags from the roaster / baking dish and then slowly dump the contents into the baking dish. An bake in the oven at 350 degrees for about 20 to 30 minutes or until done. It is so good.
I had also made some gluten free vegan cornbread to go with my meal, and a spinach salad.
With my schedule, on days that I work, I am up by 4:15 am at the latest, today was a 3:15 am wake up time. Beings that I am up so early and work stock crew, I am all about easy meal ideas that don’t require a ton of steps, or a lot of brain power.
Fall is finally here, in full swing.
Next week, I am scheduled for 40 hours which means I will be taking lunches, in addition to snacks for break.
That being said, I baked a half a batch of gluten free vegan cookies for my lunches today.
It was the perfect day for baking. It has been cold (53 degrees Fahrenheit for our high), wet and grey.
I love these kind of days. It kind of makes me want to be at the beach.
Now that I have a seasonal job, and having been starting work early in the morning, not much fun Homemaking stuff has been happening the last couple of weeks.
I am hoping that once I am used to my schedule, and we have more cooler days I will feel more like baking and stuff.
I am so happy Fall is here, it is my favorite time of year!
It means (generally) cooler weather, hot home cooked meals from scratch.
Yesterday after work, I made lentils and homemade easy artisan bread.
I wasn’t super tired when I started in on my cooking and baking, but by the time I was done I was exhausted. I had also been up since 4 am.
I am so excited for this fall and all the homemade food I will hopefully be making this autumn!
This past weekend was Labor Day Weekend. During the course of which I spent with my parents. Saturday we had gone out to Sauvie Island, and had gone to Kruger Farm, since my mom wanted to can pickled beets.
We had picked up 20 pounds of beets as well as a few other things while we are there. I am always amazing and how much less produce costs at farm stores and farmers markets than it does in the normal grocery stores.
This weekend we had also done some cooking and baking. I had made two pumpkin pies, one was the regular kind with evaporated milk and the other I made dairy free with coconut milk.
This is my dairy free pie before I baked it:
Yesterday, being Labor Day, my mom and I canned the beets. We got 9 quarts and 2 pints of pickled beets.
Today I spent some time out in the garden, picking raspberries, tomatoes and starting to trim back the raspberry bushes for the winter. I got just over a pint of raspberries and I got three pints of tomatoes. Our tomatoes have really been taking off.
I also saw this perfect spider web while I was out picking raspberries.
I am not a huge fan of spiders but I thought the web was amazing. I don’t see complete ones like this very often.
Most of the past week or so has been cooler, though we are having a little bit of a heat wave over the course of yesterday, and today. The next couple days is supposed to be hot for us. I am ready for fall to be here in full force. We are in the transition of late summer / early autumn when it still can get hot, but the days are generally cooling off, the nights are getting cooler, the days are getting shorter. Sunset is now before 7:45 pm! Late August is when we usually start seeing a dramatic drop off and difference of the days getting shorter.
Is it just me, or do any of you also not enjoy having to sift through what seems like a novel of a blog post just to get to the recipe? yeah, that is definitely me. If I am wanting a recipe, I want the straight-up recipe right at the top, and all the pictures and annotations can come after that or in a different post.
I have been wanting to make easy artisan bread for a couple days, and I finally did it today. I googled recipes, and all of them were these novels of blog posts before they even had the normal version of the recipe (if they even shared the regular version of the recipe). So I had to stand there sifting through the fluff in order to start baking.
Now that I have made my own easy artisan bread, I typed up the recipe, and how I did things since I didn’t follow the recipe I used, exactly. It turned out really good though.
For all of you who now want to make artisan bread, the recipe is my previous post (Easy Artisan Bread), your welcome.
Anyone else out there who cooks and / or bakes found an oil that they love using when they cook / bake? While I still use vegetable oil for cakes and such, I have found that I love using Extra Virgin Olive Oil, and it is my go to when I am sauteing things up in a pan or to coat the top of my loaves of bread, and so much more.
Today I had also mixed up some more hummingbird food since one had been spotted around and our feeder was out. It’s super easy to make. It’s 1 cup sugar to 4 cups water.
I had also gone out and picked two pints of raspberries and a heaping pint of cherry tomatoes. I am at the point in the season where I am kind of done with gardening, especially as things are winding down. I am sticking it out since I can’t stand wasting good food.
Lately I have really been in the mood to do more cooking and baking, as well as getting back into clean eating. That is one of the things I am currently working on.
Here is the recipe I used to make artisan bread today. It can be cut in half if you only want to make one loaf. The recipe in and of itself makes two loaves. It is super easy and no kneading involved!
- 3 cups lukewarm water (110 degrees Fahrenheit)
- 1 1/2 tbsp (2 packets) active dry yeast
- 2 tsp sugar
- 1 1/2 tbsp salt
- 6 1/2 cups all-purpose flour
- 4 tbsp Olive Oil
- 2 tsp Rosemary (Dried or Fresh)
- 1 tsp Sea Salt
- Other bread toppings you enjoy
- In a medium bowl mix together the warm water, the yeast, the sugar and the salt.
- In a separate bowl (if you are using a stand mixer then use your mixer bowl for this) measure out the all-purpose flour.
- Mix the water mixture into the flour and mix well until all the ingredients are incorporated.
- Loosely cover the bowl with plastic wrap and place in a warm area and allow the dough to rise for about two hours.
- Spray two 9x5x3 bread pans with non-stick spray
- Once the dough has risen for about two hours, rub your hands with flour and split the dough into two pieces, and place in the bread pans and loosely cover with plastic wrap
- allow the bread to rise in the bread pans for about 30 minutes
- Preheat oven to 450 degrees Fahrenheit
- Mix Topping in two small bowls
- Rub the top of the loaves of bread with olive oil (or olive oil topping mixture)
- Bake for 25 to 35 minutes or until done.