This recipe is fast and easy--no sifting, folding, or creaming. Just dump and stir!
Dump in a bowl:
1 cup whole wheat flour
5 teaspoons Rumford or Ener-G baking powder (only 2 tsp. if using other brand)
1/3 cup powdered milk
1 T. molasses (optional)
Stir to mix.
Dump in:
2 eggs
small amount of light olive oil (or other cooking oil can be used)
1 1/3 c. cold water
Stir to mix. Adjust water or flour to get proper consistency for batter. If the batter is too thick, you'll have the world's heaviest whole wheat waffles and pancakes. The molasses gives the waffles a golden brown color and a nice flavor.
Friday, February 12, 2010
Wednesday, February 3, 2010
Fettuccine Alfredo (love this recipe!)
Alfredo Sauce:
1/2 cup butter
1 (3-ounce) package cream cheese
1 pint heavy cream
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
salt and ground black pepper
1 pound uncooked fettucine(or whatever noodles you like; my kids like bowtie)
1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp. at a time.) Cook and stir for desired consistency.
2. Cook the fettuccine according to package directions; drain.
3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
4. Toss the sauce and the pasta in a large bowl and serve immediately.
Serve with a tossed green salad and hot French bread.
For Chicken Alfredo, stir-fry bite size chunks of chicken in 1 Tbsp. olive oil until cooked and add to the sauce.
For a seafood lover (Ian), toss the sauce with cooked medium shrimp.
1/2 cup butter
1 (3-ounce) package cream cheese
1 pint heavy cream
1 tsp. garlic powder
1/2 cup grated Parmesan cheese
salt and ground black pepper
1 pound uncooked fettucine(or whatever noodles you like; my kids like bowtie)
1. Melt the butter in a medium saucepan over low heat. Mix in the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often, while you cook the pasta. If the sauce needs additional thickening (for example if you're serving it as a dipping sauce without pasta), you may sprinkle in flour, 1 tsp. at a time.) Cook and stir for desired consistency.
2. Cook the fettuccine according to package directions; drain.
3. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.
4. Toss the sauce and the pasta in a large bowl and serve immediately.
Serve with a tossed green salad and hot French bread.
For Chicken Alfredo, stir-fry bite size chunks of chicken in 1 Tbsp. olive oil until cooked and add to the sauce.
For a seafood lover (Ian), toss the sauce with cooked medium shrimp.
Strawberry Spring Salad/Poppy Seed Dressing
Strawberry Spring Salad
1 pkg. spring salad mix
1 pkg. baby spinach
1-2 pt. strawberries, sliced
Toasted Pecans
1/2 c. butter
1 c. sugar
1 c. chopped pecans
Melt butter. Add sugar and nuts; mix well. Spread on a cookie sheet and bake at 350degrees for 1 minutes unil lightly toasted. Mix spring salad and spinach in large bowl. Add strawberries and toss. Serve with poppy seed dressing and toasted pecans.
Poppy Seed Dressing
3/4 c. sugar
1/2 tsp. salt
1/3 c. white vinegar
1 tsp. dry mustard
2 Tbsp. finely chopped red onion
Mix all ingredients in a food processor until well blended.
3 tsp. poppy seeds
1 c. canola oil
Add poppy seeds and blend. Slowly add oil until emulsified. Refrigerate.
1 pkg. spring salad mix
1 pkg. baby spinach
1-2 pt. strawberries, sliced
Toasted Pecans
1/2 c. butter
1 c. sugar
1 c. chopped pecans
Melt butter. Add sugar and nuts; mix well. Spread on a cookie sheet and bake at 350degrees for 1 minutes unil lightly toasted. Mix spring salad and spinach in large bowl. Add strawberries and toss. Serve with poppy seed dressing and toasted pecans.
Poppy Seed Dressing
3/4 c. sugar
1/2 tsp. salt
1/3 c. white vinegar
1 tsp. dry mustard
2 Tbsp. finely chopped red onion
Mix all ingredients in a food processor until well blended.
3 tsp. poppy seeds
1 c. canola oil
Add poppy seeds and blend. Slowly add oil until emulsified. Refrigerate.
Saturday, October 24, 2009
Greek Pitas
Greek Pitas
grilled chicken
feta cheese
cucumber sauce
pitas
Fill pitas with above ingredients. Yummy! Serve with tomato/cucumber salad.
Tomato & Cucumber Salad
Dice tomatoes and cucumbers. Pour in a drained can of whole black olives. Add feta cheese. You can pour some Italian dressing over the top if you like. Enjoy on the side with greek pitas!
Cucumber Sauce for Pitas
1 c plain yogurt
Juice & rind of 1/2 small lemon
1 garlic clove, sliced paper thin like the onion; I use kind from a jar
1 sm cucumber, peeled & seeded, then grated
Combine and pour over chicken in pitas
grilled chicken
feta cheese
cucumber sauce
pitas
Fill pitas with above ingredients. Yummy! Serve with tomato/cucumber salad.
Tomato & Cucumber Salad
Dice tomatoes and cucumbers. Pour in a drained can of whole black olives. Add feta cheese. You can pour some Italian dressing over the top if you like. Enjoy on the side with greek pitas!
Cucumber Sauce for Pitas
1 c plain yogurt
Juice & rind of 1/2 small lemon
1 garlic clove, sliced paper thin like the onion; I use kind from a jar
1 sm cucumber, peeled & seeded, then grated
Combine and pour over chicken in pitas
Fish Tacos
I'm not a fish lover and I loved these!
Brush frozen tilapia fillets with butter and then sprinkle with Santa Maria Style seasoning or seasoning of your choice. Cook fillets for 32 minutes at 350. Shred fish with a fork and put in a bowl.
Fill tortilla shell with the following:
fish, shredded cabbage, ranch dressing, avocado, tomatoes. Serve rice and beans on the side.
Brush frozen tilapia fillets with butter and then sprinkle with Santa Maria Style seasoning or seasoning of your choice. Cook fillets for 32 minutes at 350. Shred fish with a fork and put in a bowl.
Fill tortilla shell with the following:
fish, shredded cabbage, ranch dressing, avocado, tomatoes. Serve rice and beans on the side.
Saturday, October 3, 2009
Chocolate Peanut Butter Chip Cookies
Chocolate Peanut Butter Chip Cookies
1 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
DIRECTIONS
Preheat oven to 350 degrees. Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
1 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips
DIRECTIONS
Preheat oven to 350 degrees. Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
Day 32 - Cinnamon Chip Cookies
Ian's Favorite Cookies
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup firmly packed brown sugar
1 tsp. vanilla
2 eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. cinnamon chips (you can use chocolate chips or any other chips instead)
Preheat oven to 350 degrees. In a large bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and fluffy. Add the vanilla and eggs. Beat about 1 minute. Sift the flour, soda and salt in a bowl. Add to the butter mixture and mix until all ingredients are well-combined. Stir in the cinnamon chips. Drop tablespoons of dough onto ungreased cookie sheets and flatten slightly with the palm of your hand. Bake 8-10 minutes. Remove to a cooling rack.
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup firmly packed brown sugar
1 tsp. vanilla
2 eggs
3 cups flour
1 tsp. baking soda
1 tsp. salt
1 1/2 c. cinnamon chips (you can use chocolate chips or any other chips instead)
Preheat oven to 350 degrees. In a large bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and fluffy. Add the vanilla and eggs. Beat about 1 minute. Sift the flour, soda and salt in a bowl. Add to the butter mixture and mix until all ingredients are well-combined. Stir in the cinnamon chips. Drop tablespoons of dough onto ungreased cookie sheets and flatten slightly with the palm of your hand. Bake 8-10 minutes. Remove to a cooling rack.
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