Waffles

Recipe: Buttermilk Belgian Waffles

I usually double this recipe to actually have leftovers to put in the freezer.

Ingredients:
1 ¾ c. flour
2 Tbsp. sugar
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
2 eggs
2 cups buttermilk
½ c. melted butter
1 tsp. vanilla

Directions:
Combine dry ingredients in large bowl with a wire whisk. In bowl of electric mixer combine wet ingredients. Add dry ingredients to wet ingredients all at once and stir to combine. Batter will be lumpy. Cook in preheated waffle iron according to iron’s directions. Top with butter syrup, maple syrup, fresh berries and whipped cream.

Recipe: Butter Syrup
Yield: 3 cups

Ingredients:
1 c. buttermilk
1 c butter
2 c. sugar
2 tsps. Vanilla
2 tsps. baking soda

Directions: In a large pot combine the buttermilk, butter, and sugar and bring to a boil, stirring often or continuously. Remove from heat and add the vanilla and baking soda. It will bubble up a lot so make sure you use a big pot. Serve warm over waffles, pancakes, or French toast.

Roasted Herb Potatoes (GF)

4-5 servings

Ingredients

• 4-5 medium potatoes 
• 2 medium carrots
• 1 red onion
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/8 tsp dried thyme
• 1/8 tsp dried rosemary
• 1/8 tsp dried parsley
• 1/8 tsp fresh-ground pepper
• 
  

Instructions

1. Preheat oven to 425 degrees. Cut potatoes into wedges. Place on a large clean dish towel and pat dry with another dish towel or paper towels.
2. If desired, cut carrots into big chunks, and quarter a red onion. Set aside.
3. In a large bowl, or gallon-size ziplock baggie, combine all ingredients, except veggies. If using a baggie, rub the bag between your hands to combine the ingredients and evenly distribute them throughout the bag.
4. Place potato wedges (and carrots, if using) in the bowl (or bag) and toss well to coat.
5. Place all of the veggies (including the quartered onion, if using) on a large-rimmed baking sheet and bake for 20-25 minutes until lightly browned and cooked through.

Baked Individual Oatmeal Cups

Ingredients:

2 eggs

1 teaspoon vanilla extract

2 cups applesauce, unsweetened

1 banana, mashed

1 1/2 teaspoons stevia powder you could also use 1/2 cup honey

5 cups, rolled oats

1 teaspoon salt

3 teaspoon baking powder

1/4 cup flaxseed meal

1 tablespoon ground cinnamon

2 3/4 cups milk

Directions:

Preheat oven to 350 degrees. Mix first 5 ingredients in a bowl.

Add in next 5 ingredients and mix well. Lastly, pour in your milk and stir. It will be pretty runny. Make sure you spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners. Divide mixture evenly into muffin tin cups. I should have filled them up more (as you can see in the picture). They do not rise that much- so go ahead and fill them up!

If you are going to use toppings, add them onto the tops of muffins before baking. I topped mine with mini chocolate chips, but the possibilities are endless!

Bake 30 minutes.  I let mine cool and then frozen them in a freezer bag.

I was really surprised, but the boys really like to eat these of the morning. I take them out of the freezer and pop them in the microwave for about 20 seconds. They pick them up like a muffin.

Recipe from Sugar Free Mom.

Asian Grilled Chicken

Ingredients:
6 boneless, skinless chicken thighs
2 tbsp lemon juice
2 tbsp toasted sesame seeds (I only had black sesame seeds)
2 cloves garlic, minced
2 tsp fresh ginger, peeled and minced
2 green onions, minced
1/4 cup low sodium soy sauce
1/4 cup teriyaki sauce
1 tsp honey
2 tsp sesame oil


Combine all marinade ingredients in a ziploc bag. Put the chicken into the bag and seal. Marinate in refrigerator a minimum of three hours, but overnight.

Preheat grill to high. Grill chicken top side down first until well browned, about 5 minutes, turn and cook on the second side about 3 more minutes. Transfer to a serving platter.


I served mine over a salad with cucumbers and a drizzle of sesame oil and rice wine vinegar.
Recipe from Skinny Taste.

Hamburger Buns

These are super yummy and a wonderful alternative to bought hamburger buns.

Ingredients:

1 1/4 c. warm milk

1 large egg

6 T. melted butter

3 T. honey

2 c. whole wheat flour

2 c. unbleached flour

1 1/2 T. vital wheat gluten (I get mine from Bread Beckers)

2 t. salt

1 package yeast (2 1/2 tsp active dry yeast or 2 tsp instant yeast)

You can do this in your bread machine: Add all ingredients to bread machine in order.  Select quick dough cycle.  When finished divide and shape buns.  Let rise until double.  Bake at 375° for 15-20 minutes.

Or you can just make your dough: Combine warm milk and yeast.  Beat in egg.  Add butter, honey, gluten, and salt.  Mix well.  Add flour, one cup at a time.  Mix well.  Turn onto a floured surface and knead for a couple minutes.  Return dough to a lightly greased bowl and allow to rise till double.  Divide dough and shape buns.  Let rise until double again.  Bake at 375° for 15-20 minutes.

Yield: 12 jumbo hamburger buns, or 16 regular buns. Make them pretty small for your kids and try to flatten them out when you first make them (they will rise and puff up).

Recipe from the Finer Things in life

Oatmeal Pancakes

I have tons of oatmeal. Like 50 lbs of rolled oats. So I am looking for oatmeal recipes. I found this one and had to try it. It is really good and easy. I added mini chocolate chips to each one for a little treat and sweetness (since the pancakes are not sweet).

Oatmeal Pancakes

Yield: about 12+ pancakes

Time: 15 minutes

2 1/2 C milk

1/3 C oil

2 eggs

1 t salt

2 1/2 t baking powder

2 C oatmeal

1 C whole wheat flour

Place all of the ingredients in the blender and blend.

Let the batter stand for 2-5 minutes to let it thicken slightly.

Then cook like regular pancakes. They will be slightly flatter than normal pancakes. And I also sprinkled them with mini chocolate chips. With a little bit of syrup you won't miss the sugar in them! They were even good the next day.

Recipe from Jamie Cooks It Up!

30 Minute French Bread

This is my go-to bread recipe for easy, fast, and delicious bread. Please, make some today for dinner! 

2 cups very warm water
1 packet yeast (or 2 1/2 tsp active dry yeast or 2 tsp. instant yeast)
2 tablespoons sugar
1 1/2 teaspoon salt
4+ cups flour

Preheat the oven to 425 degrees.  In a large bowl, whisk together the warm water, yeast, and sugar.  Set the bowl on top of your preheating oven for ten minutes. Only do this step if you are using active dry yeast. I use instant yeast and do not proof my yeast. I simply stir it in to all the ingredients. Or set your bread maker to quick dough setting. It should take about 30 minutes to make your dough for you (only do this is if you have time to wait).  Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. I usually have to add more that 4 cups of flour. Add a half a cup more until the dough isn't sticky anymore.

Divide the dough into four even pieces.  Roll each of them into four long, thin ropes.  Twist together two of the ropes to form one loaf.  Twist the other two ropes together to form a second loaf.  Transfer both onto a large baking sheet lined with parchment paper.

You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven. I've done it both ways. Both are a really good loaf of bread. If you don't let it rise, it is more dense which some people prefer. If you do let it rise, it is more light and airy.

Now for the SECRET: Fill a cake pan with ice.  Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door.  Do NOT open your oven for 15 minutes.  This will make the crispy crust.
Bake until golden brown, about 15-18 minutes.
Recipe from The Family Kitchen