From King Arthur Flour's website. As advertised, no one will suspect these are made with whole wheat flour because they are so light and crisp. And the recipe is almost as simple as using a pre-made mix!
1-1/2 C. 100% whole wheat flour
2 tsp. baking powder
1/2 tsp. salt, optional
2 Tbsp. sugar
1 large egg
1-1/2 C. lukewarm milk
1/3 C. vegetable oil
Preheat the waffle iron. Whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the egg, milk, and oil. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy. Cook the waffles as directed in the instructions for the waffle iron.
Makes 3-1/2 round Belgian-style (deep-pocket) 7-inch waffles.
Notes: The recipe on the website includes the following tip: If you or your family is very sensitive to whole wheat's sometimes assertive flavor try substituting 2 Tbsp. orange juice for 2 Tbsp. of the milk. The orange juice tames whole wheat's potentially tannic taste without adding any citrus flavor of its own.
I heated the milk in the microwave until it was lukewarm.
I want to try to modify this recipe to use less vegetable oil. I am also interested in adding cinnamon to the batter.
Beef & Quinoa Bell Pepper Enchilada Skillet
From Sweet Treats & More.
1 Tbsp. extra virgin olive oil
1 small onion, chopped
1 lb. ground beef or ground turkey
2 bell peppers, seeds removed and diced
1 15-oz. can black beans, drained and rinsed
1 10-oz. can red enchilada sauce
1 C. water
1/2 C. quinoa
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt, optional
1/2 tsp. pepper
Over medium heat, saute chopped onion in olive oil until tender. Add ground beef or turkey and cook until browned.
Add diced bell peppers, black beans, quinoa, enchilada sauce, water, and seasonings. Stir together and bring to a simmer. Reduce heat to medium-low. Cover and cook for 15-20 minutes until liquid is absorbed and quinoa is cooked.
Remove skillet from heat. Serve with shredded Mexican cheese, guacamole, sour cream, cilantro, etc.
Notes: I ran out of black beans and substituted red kidney beans. I also used red bell peppers.
1 Tbsp. extra virgin olive oil
1 small onion, chopped
1 lb. ground beef or ground turkey
2 bell peppers, seeds removed and diced
1 15-oz. can black beans, drained and rinsed
1 10-oz. can red enchilada sauce
1 C. water
1/2 C. quinoa
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt, optional
1/2 tsp. pepper
Over medium heat, saute chopped onion in olive oil until tender. Add ground beef or turkey and cook until browned.
Add diced bell peppers, black beans, quinoa, enchilada sauce, water, and seasonings. Stir together and bring to a simmer. Reduce heat to medium-low. Cover and cook for 15-20 minutes until liquid is absorbed and quinoa is cooked.
Remove skillet from heat. Serve with shredded Mexican cheese, guacamole, sour cream, cilantro, etc.
Notes: I ran out of black beans and substituted red kidney beans. I also used red bell peppers.
Pulled Chicken Sandwiches
From Cooking Light Slow Cooker Tonight. I thought this was best when reheated the next day as the flavors have time to meld. Tastes like a sloppy joe.
3 C. thinly sliced onion (from about 3 medium-sized onions)
1 tsp. oil
1-3/4 lb. (28 oz.) skinless, boneless chicken breast halves
1 C. ketchup
2 Tbsp. cider vinegar
2 Tbsp. molasses
1 Tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. hot sauce
8 whole-wheat hamburger buns, toasted
Place onion in a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken and cook 3-4 minutes on each side, or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.
Combine ketchup, vinegar, molasses, mustard, spices, and hot sauce. Pour mixture over chicken. Cover slow cooker and cook on LOW for 4 hours until chicken is tender and sauce is thick.
Remove chicken from slow cooker. Shred chicken with two forks and stir back into sauce. Spoon 3/4 C. chicken mixture onto each toasted bun.
Notes: Adjust the onions according to your preference. I like onions and they mellow out in the cooking process, but the texture might not be something everyone likes.
3 C. thinly sliced onion (from about 3 medium-sized onions)
1 tsp. oil
1-3/4 lb. (28 oz.) skinless, boneless chicken breast halves
1 C. ketchup
2 Tbsp. cider vinegar
2 Tbsp. molasses
1 Tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. hot sauce
8 whole-wheat hamburger buns, toasted
Place onion in a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken and cook 3-4 minutes on each side, or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.
Combine ketchup, vinegar, molasses, mustard, spices, and hot sauce. Pour mixture over chicken. Cover slow cooker and cook on LOW for 4 hours until chicken is tender and sauce is thick.
Remove chicken from slow cooker. Shred chicken with two forks and stir back into sauce. Spoon 3/4 C. chicken mixture onto each toasted bun.
Notes: Adjust the onions according to your preference. I like onions and they mellow out in the cooking process, but the texture might not be something everyone likes.
Chocolate Mousse
It was my nephew's birthday again. Last year he requested a vanilla cake with vanilla filling and vanilla frosting. This year it was vanilla cake with chocolate filling and vanilla frosting. I used this cake recipe and this frosting recipe from last year. For the chocolate filling, I found this recipe. This mousse was so good. I would be happy eating it with or without cake!
1 C. semisweet chocolate chips
2 C. heavy whipping cream, divided
1/2 C. powdered sugar
1/4 C. granulated sugar
2 tsp. vanilla
In a medium saucepan, combine 1/2 C. heavy whipping cream and powdered sugar. Stir over low heat. Add chocolate chips, stirring frequently as they melt and the mixture becomes well blended. Remove mixture from heat, add vanilla and set mixture aside.
In a large mixing bowl, mix remaining 1-1/2 C. heavy whipping cream on medium speed while gradually adding granulated sugar. When all the sugar has been incorporated, beat the mixture on high speed until stiff peaks form.
Fold the whipped cream into the chocolate mixture, taking care to not over mix. Refrigerate for at least one hour.
1 C. semisweet chocolate chips
2 C. heavy whipping cream, divided
1/2 C. powdered sugar
1/4 C. granulated sugar
2 tsp. vanilla
In a medium saucepan, combine 1/2 C. heavy whipping cream and powdered sugar. Stir over low heat. Add chocolate chips, stirring frequently as they melt and the mixture becomes well blended. Remove mixture from heat, add vanilla and set mixture aside.
In a large mixing bowl, mix remaining 1-1/2 C. heavy whipping cream on medium speed while gradually adding granulated sugar. When all the sugar has been incorporated, beat the mixture on high speed until stiff peaks form.
Fold the whipped cream into the chocolate mixture, taking care to not over mix. Refrigerate for at least one hour.
Golden Chicken
From the back of a can of Swanson chicken broth, but also found here. I only used this recipe for cooking the chicken and not the vegetables.
1 Tbsp. vegetable oil
1-1/4 lbs. skinless, boneless chicken breast halves
1 C. Swanson low-sodium chicken broth
2 Tbsp. minced garlic, optional
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes, or until well browned on both sides. Stir the broth, garlic (if using), rosemary, thyme, and pepper in the skillet. Reduce heat to low. Cook and cover for 10 minutes, or until the chicken is cooked through.
1 Tbsp. vegetable oil
1-1/4 lbs. skinless, boneless chicken breast halves
1 C. Swanson low-sodium chicken broth
2 Tbsp. minced garlic, optional
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes, or until well browned on both sides. Stir the broth, garlic (if using), rosemary, thyme, and pepper in the skillet. Reduce heat to low. Cook and cover for 10 minutes, or until the chicken is cooked through.
Balsamic Brown Sugar Pork Tenderloin
Prior to trying this recipe, I had never cooked a pork tenderloin. I had bought a tenderloin at the grocery store but didn't know what to do with it. I just browsed the Internet for a recipe and found this one that seemed pretty easy to make and could cook in the slow cooker while I was at work. It was so juicy and yummy!
2 lbs. pork tenderloin
1/4 C. balsamic vinegar
1/2 C. low-sodium chicken broth
2 Tbsp. soy sauce
3 Tbsp. brown sugar (or honey/maple syrup or Stevia for low carb)
1/2 tsp. cumin
1/2 tsp. garlic powder
Pepper
Combine the vinegar, chicken broth, and soy sauce. Combine the sugar, cumin, garlic powder, and pepper. Rub the pork with the brown sugar mixture and place in the slow cooker. Pour vinegar mixture over the top. Cook on low for 6-8 hours, or until pork is very tender. If desired, top with balsamic glaze or reduce the cooking liquid to create your own glaze. For a crisp exterior, place under a hot broiler for 4-5 minutes.
2 lbs. pork tenderloin
1/4 C. balsamic vinegar
1/2 C. low-sodium chicken broth
2 Tbsp. soy sauce
3 Tbsp. brown sugar (or honey/maple syrup or Stevia for low carb)
1/2 tsp. cumin
1/2 tsp. garlic powder
Pepper
Combine the vinegar, chicken broth, and soy sauce. Combine the sugar, cumin, garlic powder, and pepper. Rub the pork with the brown sugar mixture and place in the slow cooker. Pour vinegar mixture over the top. Cook on low for 6-8 hours, or until pork is very tender. If desired, top with balsamic glaze or reduce the cooking liquid to create your own glaze. For a crisp exterior, place under a hot broiler for 4-5 minutes.
Healthy Oatmeal Pancakes
I am trying to eat more healthy meals and one of the things I am watching is my sodium intake. Most of the time when I read nutrition labels, I only focus on the calories and fat. When I started looking at sodium content, I was shocked! I could not believe how much sodium is in canned vegetables and beans; things you would think would be healthy. In my search for more healthy recipes, I came across these pancakes from The Girl Who Ate Everything's website. I omitted the salt and added cinnamon. They were very tasty and hearty!
2 C. oats
1/2 tsp. baking soda
2-1/4 C. milk
2 Tbsp. white vinegar or lemon juice
1 C. flour
2 tsp. baking powder
1 tsp. salt, optional
1 Tbsp. sugar
1/2 C. vegetable or canola oil
2 eggs, beaten
Combine milk and vinegar or lemon juice. Let mixture stand for five minutes, or until milk appears to curdle. Add baking soda and oats to milk. Let stand overnight in refrigerator.
In a mixing bowl, combine flour, baking powder, salt (if using), and sugar. Add oil and eggs to the oats mixture and stir to combine. Add the dry ingredients to the oats mixture and stir until blended. Cook on lightly greased griddle or skillet.
Makes about 12 pancakes.
Notes: I made the pancakes without including the baking soda with the oats and milk and there did not seem to be any discernable difference. The original recipe calls for 2-1/2 C. buttermilk instead of the milk and vinegar/lemon juice substitution. However, buttermilk is high in sodium and so I just included the substitution as part of the recipe. I also added about 2 tsp. cinnamon to the flour mixture for a little more flavor.
2 C. oats
1/2 tsp. baking soda
2-1/4 C. milk
2 Tbsp. white vinegar or lemon juice
1 C. flour
2 tsp. baking powder
1 tsp. salt, optional
1 Tbsp. sugar
1/2 C. vegetable or canola oil
2 eggs, beaten
Combine milk and vinegar or lemon juice. Let mixture stand for five minutes, or until milk appears to curdle. Add baking soda and oats to milk. Let stand overnight in refrigerator.
In a mixing bowl, combine flour, baking powder, salt (if using), and sugar. Add oil and eggs to the oats mixture and stir to combine. Add the dry ingredients to the oats mixture and stir until blended. Cook on lightly greased griddle or skillet.
Makes about 12 pancakes.
Notes: I made the pancakes without including the baking soda with the oats and milk and there did not seem to be any discernable difference. The original recipe calls for 2-1/2 C. buttermilk instead of the milk and vinegar/lemon juice substitution. However, buttermilk is high in sodium and so I just included the substitution as part of the recipe. I also added about 2 tsp. cinnamon to the flour mixture for a little more flavor.