Wednesday, February 27, 2013

Buttermilk Waffles



Buttermilk Waffles                                                             Printable Recipe

1-1/2 cups flour 
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk (or 1-1/2 T lemon juice and rest filled to 1-1/2 cups with milk)
6 Tablespoons butter*, melted
2 eggs

In medium bowl whisk together dry ingredients.  In separate bowl mix together liquid ingredients.  Add liquid to dry and whisk until thoroughly blended (batter will be thick.)  For my iron I use 2/3 cup of the waffle mixture. Each iron is different so check your directions to get a good idea how much to use.  

Close lid and cook until it is as brown and crispy as you like it.  This time I made it in a special iron. If I use a round one I break the waffles into quarters, cool them, and then freeze them.  I toss them into a gallon freezer back and for a quick snack or breakfast pop in a toaster to heat.



Tuesday, February 26, 2013

V7 Vegetable Juice Blend

Make your own vegetable juice blend full of Vitamins A, C and E,  potassium, iron, and magnesium to name a few. Nothing added like the "natural flavoring" or citric acid that the store sold juice shows as ingredients.  You control the salt.  Notice mine is called V7 not V 8 as I did not use watercress which is listed as one of "their" ingredients.


 V7 Vegetable Juice Blend

2 quarts canned crushed tomatoes or approximately 2-28 ounce cans (use low sodium so you can control your own salt)*
4 celery stalks
2 carrots
1/2 beet (or 2 Tablespoons beet juice)
2 Small handfuls of spinach
4 small handfuls of iceberg lettuce
2 sprigs of fresh parsley
salt, as needed

Send all through juicer. (If you are using already juiced beets then just add that to the juice at the end.)  Mix, add salt to taste, and enjoy!


That is a 1/2 gallon canning jar in the top picture so that is how much what my juicing made. 


*You could use fresh tomatoes but I have not worked out the pound/quart ratio yet.  I hope to make some when our garden is ready to harvest and can some for later.

Monday, February 25, 2013

White Chicken Chili

Play with the seasonings as you like.  If you like it spicier add more chilies and/or cayenne.  If I were making fajitas I would add lime juice and onion powder so it's nearly the same chicken meat and you could use the same here
.


White Chicken Chili

olive oil
1 pound boneless skinless chicken breasts
1-1/2 t cumin
couple dashes dried red pepper (cayenne) (more as you like)
1/2 t salt
1/4 t pepper
1/2 cup diced onion
2 - 15 ounce cans Great Northern beans (white), undrained
2 cups chicken broth
4 ounce can green chilies, undrained
up to 1/2 cup sour cream

In a medium bowl add about 1/2 Tablespoon of olive oil, seasonings, and chicken.  Turn to mix and coat. For best flavor grill chicken. Cut into nice size chunks.

Meanwhile, cook onions in a little bit of olive oil until soft.  Add broth and beans.
Stir in chunked chicken and cook for 20 minutes.  This will soften the beans a bit more and thicken your soup. 
 Stir in sour cream.
To serve, top with tortilla strips and more sour cream if you like.  


Friday, February 22, 2013

Fauxy Sauce (Soy Sauce Substitute)

I had a chef come teach me about spices and herbs and one of the recipes called for soy sauce.  My husband can't have soy so rather than have her come up with a new recipe I scoured the internet to find out what people subbed soy sauce with and worked out this combination of ingredients. Rather than call it Soy Sauce Substitute I thought it would be more fun to play on the word faux (meaning false) and call it Fauxy Sauce.


Fauxy Sauce - (said foy -like soy)

2 Tablespoons chicken or beef broth
4 teaspoons balsamic vinegar
2 teaspoons molasses
1/4 teaspoon ground ginger
dash white pepper
1-1/2 cups water
salt to taste - I used 1 teaspoon to start then added 1/2 teaspoon at the end as my broth was not very salty since it was homemade

Stir together all the ingredients in a small saucepan.  Bring to boil and cook until reduced.  I reduced mine by about half.  That is when I tasted it and added the last 1/2 teaspoon of salt.

Friday, February 15, 2013

Crock Pot French Onion Soup

This soup smells fantastic cooking all day.  If you want it on a week day and don't have time to caramelize your onions before you leave the house cook them the night before and put them in your fridge.  In the morning you can put it all together come home to a tasty soup.


Crock Pot French Onion Soup

2 Tablespoons olive oil
8 cups sliced onions
1 Tablespoon sugar
1/4 cup white Chardonnay wine
7 cups beef broth
salt, as needed
1/4 teaspoon dried thyme
1 Bay leaf
1 teaspoon Kitchen bouquet (aff link) (optional for color)
3 Tablespoons cornstarch mixed with a little bit of water


Heat oil in large non stick skillet over medium heat.
Cook and stir until they begin to turn translucent, about 15 minutes.
Sprinkle with sugar, reduce to simmer and cook for, stirring often until brown and soft.  Should take about 30-40 minutes.  At first it won't seem like they are browning and then the color comes. Stir wine into onion mixture and cook for a minute or so. 
Pour beef broth into crock pot, add onions, bay leaf, thyme and Kitchen bouquet*. Stir.  You can add salt here or wait until the end after the soup has time to cook and mix flavors.
Cover and set on low for about 8 hrs or high for 4. When you are near serving time gently stir in your cornstarch slurry to thicken the soup. 
We served ours with grilled cheese sandwiches.  You could float a crispy piece of bread sprinkled with cheese on top and broil it. 
* I needed the Kitchen bouquet as my homemade broth wasn't very dark and I wanted more color. 
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