Wednesday, August 31, 2005
Dinner this evening was fun and pretty healthy! We had Gnocchi with Broccoli Fontina Sauce(CL). Rather than using a pre-made gnocchi, I made my own and just weighed out the amount called for in the recipe. I also steamed the broccoli, rather than boiling with the Gnocchi, so we didn't loose some of the important nutrients! Other than making the Gnocchi - it's a very quick recipe with lots of flavor. I grated some additional parmesan on top and the finished dish was very good! Can't wait to have the leftovers.
Check back tomorrow to see what we are cookin up next!
Tuesday, August 30, 2005
After a quick browning on the stove, I finished them in the oven while mashing the potatoes. Instead of boiling them, we roasted them in cubes per the recipe, and then mixed in butter with some honey. They are light, fluffy, and not overly sweet. Honey gave them a nice subtle flavor without overpowering them at all. A light drizzle of honey on top finished them off.
On to the chocolate... As tomorrow is Wednesday, I had a request for brownies for Jeff to bring to his office mates. I prefer fudgy brownies, but the request was for cakey style. I tested out two recipes (thanks for pointing them out Anna and Val!). The first was from the KA Cookie Companion and the other was from Fine Cooking. I used Dutch Cocoa in one and melted unsweetend chocolate in the other.I followed both recipes exactly as stated with one exception, adding in chocolate chips in both. The KA was made in a 9x13 while the Fine Cooking one was baked in a 8X8. I didn't want to halve the first mixture.
The KA Version was much taller, but the center took a little longer than I wanted to come out with no wetness on the tester. It also has a darker apperance with a more rich and deeper flavor than the Fine Cooking version. Both are unfrosted so we could compare the actual brownie. In the picture the FC brownie is on the left - KA on the right. They are very good for cakey brownies - I think I prefer the cocoa version though.
Monday, August 29, 2005
Growing up, for as long as I can remember, I never ate pasta of *any* kind. I had some aversion to its texture and the last time I tried it I was around 10 and that was it for me. One bite and never again I told myself! A couple years ago, attempting to actually try and explore other food realms I decided it was about time I got over it and made a simple spaghetti with sauce. The first bite was pretty odd, but the more I ate it the more I thought to myself "why did I wait this long to try this?"
Tonight's dinner was Turkey-Spinach Lasagna(CL). I used homemade sauce instead of jarred but that was the only change I made. I started a little earlier than I normally would since it has a bit of prep time involved, but it was pretty simple. It's very flavorful and pretty light for a meat sauce with the turkey. Quite good!
Till tomorrow - the plan is for 2 new dishes for dinner and I will be baking 2 new bar-type recipes!
Sunday, August 28, 2005
Woke up and got started on the grocery list for this week. The list seemed much longer than normal, but I think we just must be out of getting low on a few items. This next week has a good variety of things I plan on making. I have 5 new dinners planned out if everything goes well. Look to see what we do with this butternut squash on Thursday!
At safeway this morning, I surprised myself and the cashier when the register showed this.
Apparently we stumbled on a deal and they ended up paying us $1.53 to shop there today! First time that has ever happened to us! Some products ended up being free after using a coupon and they were running a deal that if you bought a certain number the store gave you money off as well. I could handle that happening more often!
DVD from Netflix tonight is the animated film Shark Tale.
Daily updates to continue so keep checking to see how this week turns out and find out what new items we make!
Wishing anyone in the path of Katrina to please try and stay safe!
1 tablespoon canola oil
1 1/2 teaspoons bottled minced garlic (I used Fresh)
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 cup water
1/4 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips (I used closer to 1 1/2 cups)
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges
Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.
Saturday, August 27, 2005
We have been new product testers for a few years now. We have tested new food/drink products, pet products, and a couple household tool items. This weekend we are testing something new from Ben and Jerry's! What you see below is all we have to go by when we try them. Looks inviting huh! Nothing really telling us what they are until we taste it - which can be good and bad! So far this test has been pretty interesting. I can't say exactly what the product is yet, but should be able to give more information out soon!
Netflix came through again by getting the DVDs to us in time for the weekend. Love their turn around! We will be watching Collateral. We were going to see this in the theater, but passed after reading some of the reviews. It sounds like it's a better rental than paying $10 for a ticket. A lot of movies these days seem like that. Stay tuned as I'm going through the recipe piles and cookbooks to see what the menu for this week will be!
Friday, August 26, 2005
The Small Batch Baking cookbook was calling to me today, so I opened it up and I happened to have all the ingredients that the recipe shown called for. Orange Tea Cakes with Honey Orange Glaze(SBB) was fun to make. They are tender, melt in your mouth, one bite (okay maybe two) cakes that have a sweet sticky glaze. They are baked in a mini muffin pan and when they come out of the oven you poke tiny holes in the top so the glaze you pour on can seep inside and run down the sides. This makes them very moist. I added a little orange zest to up the flavor some and would do so again. The recipe makes 8 so it's just the right amount for us.
Thursday, August 25, 2005
Cookies... so many different types that can be made. These are Vanilla Oat Cookies(BBCL). They are a lace type cookie being very thin and having a crisp outer edge while the center is still chewy. I used vanilla paste instead of vanilla extract as I find the flavor packs a bit more of a punch. With a short time to firm up the dough in the refrigerator the cookies come together pretty fast and are nice light snack.
Wednesday, August 24, 2005
I was a little nervous making dinner for tonight as it was another "odd" type dish and heard a couple times "what is that and why is it going in?". Below is Middle Eastern burgers from E-W. I believe they are normally served on small pita bread but I wanted to use the homemade buns I had in the freezer. This mixture of ground beef, bulgur, garlic, prunes(!), and spices held their shape very well. When the meat hit the grill the intense aroma from the cumin along with the other herbs filled the kitchen. On top of the burgers is a smooth drained yogurt-garlic sauce. Letting the whey drip out from the yogurt for about an hour really thickened up the finished sauce. It's a very cool tasting compliment to the warm burger. I served seasoned and toasted pita chips on the side.
For the muffin batter
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas -- mashed with a fork
3/4 cup sugar
1 large egg -- well beaten
1/3 cup butter -- melted
For the Crumb Top
1/3 cup packed brown sugar
1 tablespoon flour
1/4 teaspoon cinnamon
1 tablespoon cold butter
1/4 cup finely chopped, toasted walnuts
Set oven to 375 degrees. Lightly spray a 12 cup muffin pan with cooking spray.
In a large bowl, combine all dry muffin ingredients (except for the sugar). In another bowl, combine the bananas, sugar, egg and melted butter; mix well, stir into the dry ingredients, only until moistened. Fill the muffin cups 3/4 cup full.
Crumb Topping: Combine brown sugar, flour, cinnamon; cut into butter until crumbly, add in the nuts. Sprinkle over muffins.
Bake 18-20 minutes, or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Mine took exactly 18 mins.
Tuesday, August 23, 2005
Dinner tonight was interesting.Bowties with Broccoli Pesto(Culinary Cafe) was on tap. I have enjoyed playing with pesto but this was somewhat different as you blended in 1 lb(!) of crisp-tender broccoli into the mix of parmesan, garlic and olive oil. An added bit of flavor came from a little toasted sesame oil. I really didn't know if this was going to work as I was putting it together, as it seemed like a LOT of pesto for 4 servings. The intense broccoli flavor goes perfect with the al dente bowties. This mix suprised me as I thought it might be a tad overpowering but I think it came out much better than I expected. I did thin out the pesto with a little pasta water. Would make again and also think it might be good to bring for a picnic.
Orange Bran Flax Muffins
1 cup oat bran
1 cup whole wheat pastry flour (WW flour is okay, but may be more dense)
1 cup flaxseed, ground
1 cup wheat bran<
1 cup Craisins (can use raisins)
1 Tbsp baking powder
1/2 tsp salt
2 oranges, whole (washed, quartered and seeded)
1 cup brown sugar
1 cup 1% milk
1 Tbsp Cider Vinegar
1/2 cup canola oil (If you sub applesauce - use 1 cup)
1 tsp. baking soda
In a large bowl, combine oat bran, flour, flaxseed, wheat bran, baking powder and salt. Set aside.
In a blender or food processor, combine oranges, brown sugar, milk, vinegar, oil, eggs and baking soda. Blend well until smooth. Pour orange mixture into dry ingredients. Mix until just moistened. Fill paper lined muffin tins almost to the top. Bake in 375 degree oven for 18 to 20 minutes or until wooden pick inserted in the center. Yields 18 muffins
Monday, August 22, 2005
Keeping in line with the healthy trek we started on today, tonight's dinner was Maple-Balsamic Pork Tenderloins(CL). A side of Green Salad with Apples and Maple-Walnut Dressing(CL) went very well with the light and very tender meat. I needed to buy a bottle of Walnut oil for this - Glad I did, but I wish it came in a smaller container! I had a request for the sour cream cheddar drop biscuits, so I mixed that up right before the meat was done so that rounded out the meal.
Sunday, August 21, 2005
For a long time we had a rotation of the same type of stuff for dinner and one day I was just getting tired looking at the stack of new recipes but never getting around to trying them. A couple months ago I decided I really wanted to work through the pile and expand on our eating style. As time goes by, I think it's becoming a stronger addiction as I just want to keep going now that we've started! It has been fun tasting and creating things I never thought we would like. Hopefully I will not get the burn out I did before but as the commerical says "I'm lovin' it!"
Comedy night from Netflix. The DVD that will be watched is Miss Congeniality 2. The first one was mildly funny so let's see how bad the sequel is! I think we have almost the same number (if not more) of new recipes ahead so keep checking back and see how it goes!
Saturday, August 20, 2005
I love weekends but I just wish time would slow down a bit so we could enjoy them more. Took a nice walk this morning with the dogs before it was ungodly hot. We had to run out to home depot and get a repair kit to fix one of water hoses for the landscaping sprinklers - other than that its time to relax!
Since we had a couple tortillas left over I thought I would change up our saturday chicken salads a bit. I shaped and baked the tortillas (crispy and crunchy without all the deep fried guilt!) and then filled with romaine, broccoli, grilled herb-coated chicken breast, craisins, walnuts and topped with grated asiago cheese. This was a great variation to dinner!
Next on the list from Netflix for tonight is National Treasure. I don't even remember seeing any previews for this so hopefully it is good! Will be spending some time tonight going through the recipe stack and see what we come up with for this upcoming week. I hope to make a few new recipes but we will see. Keep watch and see what we come up with!
Friday, August 19, 2005
I like to make dishes that can give us some leftovers for lunch during the week so dinner tonight fits in perfect for that! Farmer's casserole is something I don't believe we've made before but it is very much like some other dishes we have done in the past. There are many different variations out there but for us tonight I included aged white cheddar cheese, shredded potatoes and some leftover ham that I browned before hand. A very hearty and filling meal that makes plenty for at least a couple lunches next week.
The fish taco recipe is posted below.
Juice of about 2 limes
4-4 oz fresh firm white fish, halved (We used Cod)
3 tbls AP flour
3 tbls yellow cornmeal
1 tsp ancho chili powder
1 tsp coarse salt
1/4 tsp cayenne
1/4 cup plain yogurt (can use lowfat)
1/4 cup mayo (can use lower calorie/fat)
2 tsp sugar
1-2 minced chipotle chilis in adobo sauce
Juice from 1/2 lime
4 tortillas and shredded lettuce
For the sauce:
Mix all ingredients together in a small bowl and let stand at least 10 mins. Keep chilled until ready to serve. Continue on to make the fish.
Heat oven to 500 degrees
Marinate fish in lime juice for 10 mins, turning to coat.
Place baking sheet wrapped in foil on oven rack and heat for 5 minutes.
Blend flour, cornmeal and next 3 ingredients in a shallow dish. Coat fish on both sides and set aside. Remove sheet from oven and spray with non-stick cooking spray. Place coated fish on the pan and roast for 5 mins or until done to your liking.
When the fish is ready assemble to your liking and enjoy! We warmed the tortillas then spread on the sauce. We placed the lettuce then the fish and rolled up.
Thursday, August 18, 2005
Wednesday, August 17, 2005
Dinner tonight was a casserole dish that we thought would be an interesting combination of flavors. Succotash-Cheddar Casserole with Crunchy Bacon Topping(CL) peaked my interest when I saw it as I wanted to play around with the ingredients. I used Edamame instead of lima beans, fontina cheese, and fresh grilled corn. For the topping I used Kashi Cheddar TLC crackers along with center-cut bacon. The top was very crunchy and the soft-set creamy filling made for a great texture combination. I served this with the Sour Cream Cheddar biscuits that I froze a couple weeks ago. They reheat and toast up just like they were fresh from the oven.
Tuesday, August 16, 2005
We will start off with what we had for dinner tonight. The two new recipes were Spicy orange beef over rice (CL) and Papaya-Carrot Slaw (CL). Breaking open the papaya was fun! Thanks again for the warning of the seeds - I did this over the sink! I used the food processor to shred the carrots and papaya making life much easier. It's a very simple and light side with the lime and fresh ginger. The spicy orange beef being stir fried was so juicy and the bright orange flavor really shined through. These are both definte repeaters here!
Being tuesday I made the "treats for work" for Jeff to bring in tomorrow. This was adapated from a recipe by Nick Malgieri. Below is Milk Chocolate Hazelnut Biscotti. I was only able to buy hazelnuts with the skin on so it took a little toasting and with a soft cloth I removed most of skin. It was a little tedious but worth it! This blend of cocoa, milk chocolate, and hazelnuts is such a great combination of flavors in a biscotti. The logs were very easy to handle - not too sticky. I just had to have a sample before they were taken in tomorrow and they are a winner!
Zucchini Oven Chips(CL)
1/4 cup dry breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese (I used Asiago)
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 tablespoons fat-free milk
2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)
*I added between 1/4 to 1/2 tsp of Cayenne
Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. (I did these on a baking stone instead). Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.
Monday, August 15, 2005
On the side was Zucchini Oven Chips (CL). I changed a couple ingredients around using Asiago and adding some cayenne pepper. We both really enjoyed these! The recipe didn't make enough in my opinion - so good! I think I had enough breading for another zucchini so I will have to remember that next time.
For dessert tonight I made Turtle Ice Cream pie. This has a bottom of rich chocolate brownies layered with silky homemade vanilla bean ice cream, caramel topping and nuts. How can this combo possibly go wrong? This was so smooth and really finished off our dinner with a bang!
Sunday, August 14, 2005
We pretty much drink only water around the house but we have heard some good reviews of Hansen's soda. One of the local stores had a good sale so we picked up a few different kinds so we could try them out and see if they live up to the hype. They are in the fridge coolin' down as I write this!
We also picked up a Papaya which is a fruit we have never used before. I don't think we have ever tasted it. It will be used in a slaw-type side dish later in the week. Can't wait to see how that comes out!
Finally the monsoon season has started to settle down some and we get to reap the benefits of all the rain! The tree's start turning from yellow (sunburns!) to green and the flowers come back out! This is one of the bushes in front of our house - it gets so full with these little purple flowers!
Thanks to netflix the DVD for this evening is Mean Girls. Hitch last night was pretty good. A little too long but was still funny! Stay tuned this week and see if we manage to pull all these new recipes off.
Saturday, August 13, 2005
After we got back and had lunch I made a couple individual lemon meringue pie type desserts for later tonight. A basic cookie crust (I used Trader Joe's cinnamon cat cookies for something different), homemade lemon curd and a simple meringue top.
Tonight's netflix selection will be Hitch. I will also start to go through the massive "to try" list of recipes I have set aside and figure out this week's menu. Keep watch and see what next new thing we try!
Friday, August 12, 2005
Thursday, August 11, 2005
Anna mentioned that she made a version of Bon Appétit Sports bars with Dried fruit and Peanut Butter. I decided to play around with the recipe and see how it would come out. I replaced the corn syrup, honey, dates and raisins then replaced with other items. These held together so well and cut very clean. They are crunchy on the outside but the inside remains chewy. The subtle peanut butter taste pairs well with the whole grain cereal and dried fruits. I also toasted the walnuts before they went in to help bring out more of a nut flavor.
3 cups puffed whole grain Kashi Cereal
60 grams walnuts, chopped and toasted
45 grams dried cranberries
60 grams dried diced apples
85 grams creamy peanut butter
84 grams Brown Rice Syrup
84 grams Lyle's Golden Syrup
Preheat oven to 350°F. Line a 9-inch square baking pan with foil and lighty coat with cooking spray. Mix cereal, walnuts, cranberries, and apples in medium bowl. Combine peanut butter, brown rice syrup, and lyle's golden syrup in heavy small saucepan. Bring to boil, whisking constantly until mixture bubbles vigorously, about 1 minute. Pour peanut butter mixture over cereal mixture in bowl; stir quickly to blend. Pour mixture into prepared pan and press to compact. Bake until just golden around edges, about 10 minutes. Cool completely.
Dinner tonight was leftovers of the Turkey Jasmine meatballs with Bok Choy and Maple Balsamic carrots. Tomorrow night's dinner will be our first time cooking with Tofu - Stay tuned and see how it comes out!
Wednesday, August 10, 2005
On we go to tonight's dinner. This was Turkey Vatapa(CL). This used a new ingredient for us which was the Coconut Milk. The recipe calls for 12 oz of beer, but we do not drink that often so a friend (Thanks Leslie!) gave us a can of beer to use. It also includes ground peanuts which brings out a nutty undertone. A great way to use leftover chicken or turkey. The coconut milk gives this a slightly rich and creamy texture that goes very well with the chunky tomatoes and peanuts. Since we usually like it hot (we do live in Phoenix after all) I left half the rib and some seeds from a jalapeno to give a spicy flavor. A splash of fresh lime juice and parsley finished off this stew.
Tuesday, August 09, 2005
Using one of the new ingredients purchased this weekend dinner tonight was pretty fun to put together. Turkey-Jasmine rice Meatballs with Bok Choy was the main part of our dinner this evening. I anticipated that the meatballs were going to take some prep time so I mixed and formed them a few hours before dinner. They held together very well and were not at all dried out as I feared they might be. The rice was an interesting but fun texture! It was finished off with a sauce made from the liquid used for steaming the bok choy. The bok choy was slightly sweet and went over well enough that we would use it again.
We had a ton of carrots in the refrigerator that I needed to use so as a side I made Carrot Coins with Maple-Balsamic browned butter. This was excellent! Crisp tender carrots with the sweet buttery glaze was quick to throw together and a definite repeater!
Monday, August 08, 2005
Polenta cakes with a Fire roasted tomato sauce topped with grated parmesan was our entree. We used instant polenta (Thanks again Mari K and Debra) for the first time and after refrigerating it looked/felt just like the stuff you find premade! But tastes much better! We grilled the polenta after cutting it out and the crispy outside, but creamy warm inside was tasty! The fire roasted tomatoes were enhanced by fresh oregano and basil. The added parmesan was subtle but the pungent nature of the cheese still came through.
The requested recipes will be posted below. Enjoy!
1 (1-ounce) slice whole wheat bread
1 tablespoon butter
1/4 cup thinly sliced green onions
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups fat-free milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded smoked Gouda cheese
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
5 cups coarsely chopped fresh spinach
4 cups hot cooked elbow macaroni (about 2 cups uncooked)
Preheat oven to 350°.
Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1/2 cup.
Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
Add spinach and macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.
1 1/2 cups warm water
2 tablespoons unsalted butter or margarine, softened
1/2 cup honey
2 cups King Arthur Unbleached Special Bread Flour
1 2/3 cups King Arthur 100% White Whole Wheat Flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 1/2 teaspoons salt
2 1/4 teaspoons instant yeast
InstructionsManual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl.
Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour.
Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be soft and smooth, but not overly sticky. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle.
Shape the dough into a loaf, and place it in a greased 8 1/2 x 4 1/2-inch loaf pan. Tent the dough with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, or until it’s crowned 1 to 2 inches over the rim of the pan.
Bake the bread in a preheated 350°F oven for 35 to 45 minutes. The loaf will appear slightly darker on the top when it's done. Remove from the oven, and cool on a wire rack.
Sunday, August 07, 2005
Last night's movie was pretty good for being somewhat unknown! It had it's bad parts but overall I'm glad it was put in the queue. Tonight's selection from netflix will be The Last Samurai. This was put on the list before Mr. Cruise decided to open his mouth way too often about how he thinks people should live life. Oh well, let's hope we do not fall asleep or anything.
I'm pretty excitied about the menu for this week. It is stuffed with quite a few items that will expand how and what we might cook in the future!
Saturday, August 06, 2005
Netflix delivered the comedy DVD Greenfingers. Never heard of this as I didn't put it in the queue. Hopefully it will be entertaining enough! For dinner tonight it will be the Saturday Night Chicken salad's(TM). Will be preparing the menu for next week also - so far it looks very promising! Stay tuned!
Friday, August 05, 2005
We had a much older one that the control button was broken and you had to stick your finger inside to get it to work. I've been doing that for around 6 months, but when someone (we wont name who........) while I was out of the kitchen after surgery had to use it I instantly heard I need a new one. "What are you doing using this?" I reminded him that he tried to fix it right after it broke and said its OK to use - no problem. Hmph, funny how that is!
After a quick trip to Trader Joe's in the morning to pick up some pork tenderloin, dinner was put together pretty fast tonight. Five-Spice Pork Lo Mein is what we had. This was the first time we tried this spice after a Penzey's visit. We have not had much experience in chinese food but this was great! I really enjoyed how you could pick out the different spice flavors. Hoisin finished off the sauce bringing the noodles and pork together.
Thursday, August 04, 2005
I usually make a honey graham cracker bread every couple weeks that we use for toasting. I wanted to veer off track and try something a little different today so I went with Honey Wheat Black Bread. This dark and somewhat sweet bread has a variety of ingredients including cocoa and espresso powder! It rose quite high and the texture is just right for us. Supposedly this is known as Canadian brown bread but I don't know how authentic that is.
Trying to clean out the fridge and take a break from cooking tonight so it was leftovers. We had the last of the Corn and Poblano pizza (this reheats so well in a toaster oven) and the sour cream cheddar biscuits.