we ate these all up! (ok, save for one, but we usually have a bunch that end up going into the freezer)
light and crispy waffles
makes about seven 3 3/4 in square waffles
3/4 cup all purpose flour
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
6 tbsp vegetable oil
1/4 cup whole milk
1 large egg, separated
1 tbsp sugar
1/2 tsp pure vanilla extract
Preheat the oven to 200 degrees. In a medium bowl, combine the flour, cornstarch, salt, baking powder and baking soda. In a glass measuring cup, blend the buttermilk, vegetable oil and milk. Beat in the egg yolk.
In a medium bowl, beat the egg white to soft peaks. Add the sugar and beat until firm and glossy. Beat in the vanilla.
Pour the liquid ingredients into the dry ingredients and whisk until just blended. Using a rubber spatula, gently fold in the beaten egg white until just incorporated.
Preheat waffle iron (we have a 8 in circle one) and oil it lightly. Pour about 1 cup of the waffle batter into the preheated waffle iron and cook for 4 mins or until browned and crisp. Transfer the waffles to the oven rack to keep warm and repeat with the remaining batter.
Serve warm.
Monday, January 13, 2020
Sunday, December 22, 2019
Moroccan Chicken
made this the other night - everyone liked it except for our 1 very American kid who really is only excited about burgers, grilled cheeses, and basically anything found on a kids' menu
moroccan chicken
makes 4 servings
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
3 tbsp vegetable oil, divided
1.5 lbs chicken thighs
2 cups chicken broth
2 garlic cloves, minced
1/2 cup onions, diced
1 tsp ginger, minced
1 cup uncooked quinoa
1 can chickpeas, drained
1/2 cup golden raisins
1/2 cup sliced almonds
cilantro, for garnish
In a small bowl, mix paprika, turmeric, cumin, salt and pepper.
Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.
Add 2 tbsp oil to the bottom of the Instant Pot pan.
Press SAUTE mode on the Instant Pot.
Add chicken to the pot and cook until slightly brown. Then flip over each chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
Add remaining 1 tbsp oil to the bottom of the pot.
Add garlic, onions and ginger. Saute for 2 mins, stirring slowly.
Add quinoa, raisins, chickpeas, chicken broth and the browned chicken.
Close the Instant Pot lid and make sure the knob is turned to SEAL.
Press MANUAL and set for 16 mins.
When Instant Pot has come to pressure and cooked for 16 mins, wait 10 mins before opening to allow Pot pressure to slowly come back down. Turn the knob to VENT and remove the lid.
Chicken will be done if a thermometer registers it as 165 degrees F.
Serve and garnish with optional cilantro or parsley leaves.
moroccan chicken
makes 4 servings
1 tsp paprika
1 tsp turmeric
1 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
3 tbsp vegetable oil, divided
1.5 lbs chicken thighs
2 cups chicken broth
2 garlic cloves, minced
1/2 cup onions, diced
1 tsp ginger, minced
1 cup uncooked quinoa
1 can chickpeas, drained
1/2 cup golden raisins
1/2 cup sliced almonds
cilantro, for garnish
In a small bowl, mix paprika, turmeric, cumin, salt and pepper.
Coat chicken with spice rub as evenly as possible on both sides. Set aside on a plate.
Add 2 tbsp oil to the bottom of the Instant Pot pan.
Press SAUTE mode on the Instant Pot.
Add chicken to the pot and cook until slightly brown. Then flip over each chicken and continue cooking until that side is slightly browned. Remove from Instant Pot and set aside on a plate.
Add remaining 1 tbsp oil to the bottom of the pot.
Add garlic, onions and ginger. Saute for 2 mins, stirring slowly.
Add quinoa, raisins, chickpeas, chicken broth and the browned chicken.
Close the Instant Pot lid and make sure the knob is turned to SEAL.
Press MANUAL and set for 16 mins.
When Instant Pot has come to pressure and cooked for 16 mins, wait 10 mins before opening to allow Pot pressure to slowly come back down. Turn the knob to VENT and remove the lid.
Chicken will be done if a thermometer registers it as 165 degrees F.
Serve and garnish with optional cilantro or parsley leaves.
Monday, December 16, 2019
home made gingerbread house
We attempted our own gingerbread house from scratch this year - these were the recipes we used:
gingerbread (for cookies or a house)
makes 36 cookies or 1 house
1/2 cup sugar
1/2 cup molasses
1 1/2 tsp ginger
1 tsp all spice
1 tsp cinnamon
1 tsp clove
2 tsp baking soda
1/2 cup butter
1 egg, beaten
3 1/2 cups all purpose flour
In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon and cloves to boiling, stirring occasionally.
Remove from heat and stir in baking soda (it will foam up).
Stir in butter until melted.
On a floured surface, knead dough until mixed. Divide dough in half, and set aside half.
Roll half the dough with a rolling pin, slightly thinner than 1/4 inch.
Cut dough into desired shapes. (We used this template for our gingerbread house and followed this guide on how to cut out the shapes)
Bake at 325 degrees F on a cookie sheet for 12 mins; then cool on a wire rack.
Then, to assemble the gingerbread house, we used....
Royal Icing for Gingerbread House
2 large egg whites (room temperature)
1/2 tsp cream of tartar
3 cups powdered sugar
In a mixing bowl, whip egg whites until foamy, then add cream of tartar. Continue to mix for 30 seconds.
Add in powdered sugar a little bit at time, mixing well.
Once the powdered sugar is incorporated, turn mixer to high and continue beating until thick and icing holds its shape (about 3-5 minutes)
Store well, covered.
gingerbread (for cookies or a house)
makes 36 cookies or 1 house
1/2 cup sugar
1/2 cup molasses
1 1/2 tsp ginger
1 tsp all spice
1 tsp cinnamon
1 tsp clove
2 tsp baking soda
1/2 cup butter
1 egg, beaten
3 1/2 cups all purpose flour
In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon and cloves to boiling, stirring occasionally.
Remove from heat and stir in baking soda (it will foam up).
Stir in butter until melted.
On a floured surface, knead dough until mixed. Divide dough in half, and set aside half.
Roll half the dough with a rolling pin, slightly thinner than 1/4 inch.
Cut dough into desired shapes. (We used this template for our gingerbread house and followed this guide on how to cut out the shapes)
Bake at 325 degrees F on a cookie sheet for 12 mins; then cool on a wire rack.
Then, to assemble the gingerbread house, we used....
Royal Icing for Gingerbread House
2 large egg whites (room temperature)
1/2 tsp cream of tartar
3 cups powdered sugar
In a mixing bowl, whip egg whites until foamy, then add cream of tartar. Continue to mix for 30 seconds.
Add in powdered sugar a little bit at time, mixing well.
Once the powdered sugar is incorporated, turn mixer to high and continue beating until thick and icing holds its shape (about 3-5 minutes)
Store well, covered.
Friday, November 22, 2019
morning glory muffins
a nice baked good to gift to friends.
morning glory muffins
makes 24 muffins
1 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup sugar (already reduced from original recipe)
morning glory muffins
makes 24 muffins
1 cup whole wheat flour
1 1/2 cups all purpose flour
1 cup sugar (already reduced from original recipe)
2 tsp baking soda
3 teaspoons ground cinnamon
1/2 tsp salt
3 eggs
3/4 cup applesauce (can substitute pumpkin puree)
1.2 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and grated
1 (8 oz) can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts (can substitute pepitas)
In a large bowl, combine the first 6 ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 mins or until a toothpick comes out clean. Cool for 5 mins before removing from pans to wire racks.
3 teaspoons ground cinnamon
1/2 tsp salt
3 eggs
3/4 cup applesauce (can substitute pumpkin puree)
1.2 cup vegetable oil
1 tsp vanilla extract
2 cups grated carrots
1 medium tart apple, peeled and grated
1 (8 oz) can crushed pineapple, drained
1/2 cup flaked coconut
1/2 cup raisins
1/2 cup chopped walnuts (can substitute pepitas)
In a large bowl, combine the first 6 ingredients. In another bowl, combine the eggs, applesauce, oil and vanilla. Stir in carrots, apple, pineapple, coconut, raisins and nuts.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-24 mins or until a toothpick comes out clean. Cool for 5 mins before removing from pans to wire racks.
Wednesday, October 16, 2019
sugar cookie frosting that hardens
I have searched many years for an easy cookie frosting recipe that hardens (trying to avoid having to make royal icing), and finally found this!
sugar cookie frosting
2/3 cup butter, softened
1/2 cup milk
2 lbs powdered sugar
1 tsp vanilla extract
1/4 tsp almond extract
In a mixing bowl, cream together butter and milk with an electric mixer. Slowly mix in powdered sugar and extracts.
Frost sugar cookies immediately. Let frosting harden. Store cookies in air tight container.
sugar cookie frosting
2/3 cup butter, softened
1/2 cup milk
2 lbs powdered sugar
1 tsp vanilla extract
1/4 tsp almond extract
In a mixing bowl, cream together butter and milk with an electric mixer. Slowly mix in powdered sugar and extracts.
Frost sugar cookies immediately. Let frosting harden. Store cookies in air tight container.
best and easiest fudge recipe
made a quick batch of these to share with some friends - and they were the most, wonderful, bite-size treat!
chocolate fudge
36 pieces, 1 9x9 pan
14 oz can sweetened condensed milk
3 cups semi-sweet or dark chocolate chips
2 tbsp butter
1 tsp vanilla extract
1 tsp almond extract
1 cup chopped pecans or walnuts (optional)
Line a 9x9 pan with parchment paper, leaving the ends out to serve as "handles" which will help lift the fudge out of the pan.
In a double boiler or stainless steel bowl over simmering water, combine the condensed milk, chocolate chips, butter, vanilla and almond extract. Stir until the chocolate has melted and the mixture is smooth. Stir in nuts, if using.
Pour the mixture into the prepared pan.
Spread gently then cover lightly with a lid or plastic wrap. Chill in the refrigerator until the fudge is firm.
Lift the chilled fudge out of the pan and cut into small squares.
Serve and enjoy!
chocolate fudge
36 pieces, 1 9x9 pan
14 oz can sweetened condensed milk
3 cups semi-sweet or dark chocolate chips
2 tbsp butter
1 tsp vanilla extract
1 tsp almond extract
1 cup chopped pecans or walnuts (optional)
Line a 9x9 pan with parchment paper, leaving the ends out to serve as "handles" which will help lift the fudge out of the pan.
In a double boiler or stainless steel bowl over simmering water, combine the condensed milk, chocolate chips, butter, vanilla and almond extract. Stir until the chocolate has melted and the mixture is smooth. Stir in nuts, if using.
Pour the mixture into the prepared pan.
Spread gently then cover lightly with a lid or plastic wrap. Chill in the refrigerator until the fudge is firm.
Lift the chilled fudge out of the pan and cut into small squares.
Serve and enjoy!
lamb meatballs with yogurt sauce
lamb meatballs with yogurt sauce
meatball recipe adapted from here, sauce recipe from here
4-5 servings
1 1/2 lb ground lamb
1 small onion, finely chopped
4 cloves garlic, minced
1/2 cup cilantro, finely chopped
1 egg
2 Tbsp paprika
2 tsp ground cumin
1 tsp salt
pepper, to taste
1 cup plain full-fat Greek yogurt
1/4 cup cilantro, finely chopped
1 tsp fresh lemon juice
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 400 degrees.
Combine the lamb, onion, garlic, cilantro, egg, paprika, cumin, salt and pepper in a mixing bowl. Use your hands to thoroughly mix all the ingredients.
Roll the mixture into meatballs, about 2 tablespoons at a time.
Place meatballs on a greased or lined baking sheet and bake at 400 degrees for 20-25 mins.
Serve with yoghurt sauce.
To make yogurt sauce, combine yogurt, cilantro, lemon juice, garlic powder, salt and pepper in a small bowl and blend.
meatball recipe adapted from here, sauce recipe from here
4-5 servings
1 1/2 lb ground lamb
1 small onion, finely chopped
4 cloves garlic, minced
1/2 cup cilantro, finely chopped
1 egg
2 Tbsp paprika
2 tsp ground cumin
1 tsp salt
pepper, to taste
1 cup plain full-fat Greek yogurt
1/4 cup cilantro, finely chopped
1 tsp fresh lemon juice
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Preheat oven to 400 degrees.
Combine the lamb, onion, garlic, cilantro, egg, paprika, cumin, salt and pepper in a mixing bowl. Use your hands to thoroughly mix all the ingredients.
Roll the mixture into meatballs, about 2 tablespoons at a time.
Place meatballs on a greased or lined baking sheet and bake at 400 degrees for 20-25 mins.
Serve with yoghurt sauce.
To make yogurt sauce, combine yogurt, cilantro, lemon juice, garlic powder, salt and pepper in a small bowl and blend.
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