Four-Grain Waffles
1 1/2 cups buttermilk
2 large eggs
1/4 cup vegetable oil plus extra for greasing
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup oat flour
1/4 cup cornmeal
2 Tbs sugar [which I reduced to 1 Tbs, you can probably omit altogether]
1Tbs baking powder
Preheat a waffle iron to medium heat.
Combine the buttermilk, eggs and oil in a large bowl.
In a separate bowl, combine the flours, cornmeal, sugar and baking powder. Add the liquid ingredients to the dry ingredients and mix by hand with a wooden spoon just until the batter is evenly moistened.
Lightly brush the preheated waffle iron with vegetable oil. Ladle about 1/3 cup of batter (check the waffle iron manufacturer’s instructions, since sizes may vary) into the waffle iron and cook until the waffles are golden brown and the iron opens easily without tearing the waffles, about 3 minutes. If necessary, keep warm in a 200°F/ 90°C oven while you finish cooking the remaining batter.
Four Grain Waffles
Creamy Guacamole (goes well with Turkey and Yam Spicy Tacos)
Ingredients
1 Avocado
1/4 c. Plain Yogurt (I like Dannon or Greek)
2 T. tomato salsa
2 green onions, chopped
2 T. fresh cilantro or parsley, chopped (optional)
1/8 t. salt or to taste.
Cut the avocado in half and remove the pit. Spoon out the avocado flesh and place into a small bowl. Mash the avocado, when smooth, add the yogurt, salsa, green onion, cilantro or parsley, and salt to taste.
1 Avocado
1/4 c. Plain Yogurt (I like Dannon or Greek)
2 T. tomato salsa
2 green onions, chopped
2 T. fresh cilantro or parsley, chopped (optional)
1/8 t. salt or to taste.
Cut the avocado in half and remove the pit. Spoon out the avocado flesh and place into a small bowl. Mash the avocado, when smooth, add the yogurt, salsa, green onion, cilantro or parsley, and salt to taste.
Turkey and Yam Spicy Tacos
http://allrecipes.com/recipe/turkey-and-yam-spicy-tacos/Detail.aspx
Ingredients
- 2-3 yams, peeled and diced
- 1 tablespoon olive oil
- 1-2 pounds ground turkey
- 1 cup chopped sweet onion
- 2 cloves garlic, minced
- 4 jalapeno peppers, seeded and minced
- 2 tablespoon chili powder
- 2 teaspoon ground cumin
- 1/2-1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1-11/2 cup tomatillo salsa
- 1/2 cup chopped parsley or fresh cilantro
- 16 warm flour tortillas
Directions
- Put the diced yam in 400 degree oven for about 20 minutes and roast. Before roasting pour on a little olive oil and kosher salt and pepper from a mill. You could just put it in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
- Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with cheese, Creamy Guacamole (recipe follows), lettuce, tomatoes, cilantro, etc.. Serve with the warm tortillas.
Pasta Pizza Casserole
- 2 pounds ground beef
- 1 large onion, chopped
- 2 jars (28 ounces each) spaghetti sauce
- 1 package (16 ounces) spiral pasta, cooked and drained
- 4 cups (16 ounces) shredded part-skim mozzarella cheese
- 8 ounces sliced pepperoni
Directions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and pasta.
- Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months.
- Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through.
- To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each). Taste of Home
- http://www.tasteofhome.com/Recipes/Pizza-Pasta-Casserole
Pita Bread
1 T. yeast
1 c. warm water
3 c. flour
1 t. salt
1/4 c. olive oil
Dissolve yeast in warm water and mix thoroughly with other ingredients. Knead dough for about 10 minutes or until smooth. Let it rise in covered bowl at 80 degrees about 1 1/2 hours. Divine into 5 pieces and roll into balls. Flatten the balls and roll them into thin circle about 8" around. Place on greaed cookie sheets. Let rise 30 minutes. Bake at 500 degrees for 5-8 minutes until light brown. Cool. Cut in half and fill.
1 c. warm water
3 c. flour
1 t. salt
1/4 c. olive oil
Dissolve yeast in warm water and mix thoroughly with other ingredients. Knead dough for about 10 minutes or until smooth. Let it rise in covered bowl at 80 degrees about 1 1/2 hours. Divine into 5 pieces and roll into balls. Flatten the balls and roll them into thin circle about 8" around. Place on greaed cookie sheets. Let rise 30 minutes. Bake at 500 degrees for 5-8 minutes until light brown. Cool. Cut in half and fill.
Subscribe to:
Posts (Atom)