We wanted to have waffles the other day and were out of all-purpose flour but had some whole wheat pastry flour. After some searching, I put together this recipe, which is a mash-up of a couple different recipes. We liked the waffles – they were surprisingly fluffy and light for a whole wheat waffle!
Whole Wheat Waffles
Yield: 8 waffles (4"x4")
- 3/4 cup Whole wheat pastry flour
- 1/4 cup Cornstarch
- 1/2 tsp Baking powder
- 1 tsp Baking soda
- 2 TBSP Brown sugar
- 1/2 tsp Salt
- 3/4 cup Buttermilk
- 1/4 cup Milk
- 1 Egg
- 1/4 cup Canola oil
- 1 tsp Vanilla
- 1 TBSP Apple cider vinegar
- Preheat waffle iron.
- Combine all dry ingredients and mix well with a whisk.
- Add buttermilk, milk, egg, oil and vanilla, and mix well to combine.
- Right before pouring batter onto waffle iron, add vinegar and mix quickly.
- Make waffles as per the instructions for your specific waffle maker.
Posted in baking powder, baking soda, breakfast, brown sugar, buttermilk, cider vinegar, cornstarch, egg, milk, oil, recipe, salt, waffles, whole wheat
This is a recipe I made from Better Homes and Gardens that we liked. I couldn’t find it online, so I am posting it on my blog to keep track of for the future!
Corn and Peach Salad
- 4 ears Corn
- 1 cup Peaches, chopped
- 6-8 Radishes, thinly sliced
- 1/4 cup Mint, chopped
- 2 TBSP Olive oil
- 1 TBSP Cider vinegar
- Cut kernels off of corn (grill first for added flavor). (About 2 cups)
- In a medium bowl combine corn, peaches, radishes & mint. Add oil and vinegar; toss to coat. Season to taste with salt and pepper.
Another good one from the Lemonade cookbook! Handy to keep around for when I have parsnips on hand!
Roasted Parsnip & Pecorino with Vidalia Onion-Bacon Vinaigrette
Yield: 4 cups
- 2 lbs. Parsnips (about 8 large), peeled, halved lengthwise and sliced
- 2 TBSP Olive Oil
- Salt & Pepper
- 1/2 cup Pecorino cheese, shaved
- 1/4 cup Parsley, chopped
- 1.5 strips Smoked Bacon, cooked & chopped
- 1/4 small Vidalia Onion, diced small
- 1/4 small Granny Smith apple, diced small
- 1.5 tsp Honey
- 1.5 tsp Parsley, chopped
- 3/4 tsp Sherry Vinegar
- 1/4 tsp Granulated Garlic
- Pinch Dry Mustard
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 1 TBSP Olive Oil
- Preheat oven to 400 degrees.
- MAKE THE DRESSING: In a mixing bowl, combine bacon, onion, apple, honey, parsley (1.5 tsp), vinegar, garlic, mustard, salt and pepper. Gently blend with a whisk. Pour in oil all at once and lightly whisk until the ingredients just come together.
- Put parsnips on a large baking pan, drizzle with the olive oil (2 TBSP), toss to coat and spread out in a single layer. Season generously with salt and pepper. Roast, shaking the pan from time to time until just tender and slightly browned, 15-20 min. Allow the parsnips to cool to room temperature.
- Transfer the cooled parsnips to a mixing bowl. Toss with the vinaigrette, cheese and parsley.
Posted in abundant harvest organics, apple, bacon, dry mustard, garlic, honey, Lemonade cookbook, olive oil, parsley, parsnip, pecorino cheese, pepper, recipe, salt, vidalia onion, vinegar
This is from the Lemonade cookbook and is decent, although I don’t know if I’d go to the market to get the ingredients just to make this. Seems to be missing some sort of tang. However, will keep the recipe so that I will know what to do when I get kohlrabi that comes in my produce box!
Kohlrabi, Granny Smith Apple, Chive and Sesame Oil Slaw
Yield: 4 cups
- 1/2 lb. Kohlrabi
- 1 Granny Smith Apple, halved lengthwise & cored
- 1/2 cup Chives, chopped
- 2 TBSP Sesame Oil
- 1 tsp Coarse Salt
- 1/2 tsp Freshly ground black pepper
- Trim and peel the kohlrabi. Thinly slice the kohlrabi bulb into matchsticks (or grate with a grater). Do the same with the apple, cutting it to be the same size as the kohlrabi.
- Combine the kohlrabi, apple, chives, sesame oil, salt and pepper. Toss the slaw until the ingredients are well blended. Feel free to make the slaw 1-2 hours in advance. The flavor gets better as it sits. Serve chilled.
I always thought this recipe was Aunt Ellie’s, but it turns out it was Granny’s, although my dad claims to have been the inspiration, saying that their regular brisket needed some beans added.
Smith Family Burritos
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours, 30 minutes
- 5-6 lb. Brisket, trimmed of large fat pockets
- 12 oz. Beer
- 28 oz. Tomatoes, diced
- 2-14 oz. Pinto beans with Jalapeños
- Salt & Pepper
- 2 lb. Ground Beef
- Packet Chili Mix (McCormick)
- Preheat oven to 250.
- Make chili: Brown ground beef, remove fat. Pour in chili mix packet, beer, tomatoes and pinto beans. Cook according to chili mix packet specifications.
- Salt and pepper the brisket. Place in a dutch oven and pour chili over the brisket.
- Place dutch oven in the oven for 6 hours. (You can leave it in for an hour or two longer if the brisket is too tough.)
- Remove from oven. Shred and top with burrito toppings.
This recipe came from my Abundant Harvest Organics newsletter. We liked it, but it is especially noteworthy that Gavin’s dad enjoyed it, too.
Black Bean Salad with Fuyu Persimmon
- 1 can Black Beans, rinsed and drained
- 1-2 Avocados, peeled and cut into 3/4" pieces
- 3 Fuyu persimmons, peeled and cut into 3/4" pieces
- 1 Shallot, thinly sliced or diced
- Salt to taste
- 1/4 cup Olive oil
- 2 TBSP Fresh lime juice
- 1/2 tsp Ground cumin
- 1/4 tsp Tabasco
- 1 tsp Lime zest
- Whisk together dressing ingredients.
- Prepare the avocados and persimmons and thinly slice or dice the shallot.
- Add all ingredients to a bowl and dress with dressing. You may use all or only the desired amount. Can be eaten as-is or added to a bed of lettuce or greens of your choice.
I found this recipe listed in The Week, which found it in the LA Times. I decided to make it because it calls for balsamic vinegar, and I happen to have a small quantity of strawberry white balsamic vinegar that I don’t know what to do with. In this recipe, I used the whipping cream. The recipe was easy to make and tasty – if you like a certain tang of a vinegar aftertaste. The recipe notes indicate that this can be done with other fruits such as peaches and nectarines.
- 2 lbs. Strawberries, hulled & cut into 1/2 inch pieces
- 1/2 cup Sugar
- 3 Tbsp Orange Juice
- 1-1/2 tsp Balsamic Vinegar
- 1/4 cup Mascarpone or whipping cream
- In a large bowl, toss strawberries in 1/3 cup sugar, orange juice, and balsamic vinegar until evenly coated. Taste and add more sugar if needed. The mixture should be quite sweet, as freezing will dull the flavors.
- Spread berries on a rimmed baking sheet in a single layer and freeze until solid, about 2 hours.
- Scrape frozen berries into a food processor, add mascarpone (or whipping cream) and pulse frequently, until creamy (about 3 minutes). Eventually the mixture will become smooth.
- Serve immediately or spoon into a covered dish and freeze to stiffen before serving. If mixture becomes too solid, thaw slightly, cut into small chunks, return to food processor and pulse until creamy.
Another one worth keeping from the Lemonade cookbook. This one is paired with an avocado & cherry tomato salad, but we found that the dressing was the take-away here.
Yield: 1 cup
- 2 to 3 Limes (juice of - about 1/4 cup)
- 1 tbsp Honey or agave nectar
- 1 tsp Dijon mustard
- 1 clove Garlic (minced)
- 1 tsp Coarse salt
- 1 tsp Freshly ground black pepper
- 2/3 cup Canola Oil
- 3 tbsp Chopped fresh cilantro leaves
- In a blender (or using an immersion blender), combine the lime juice, honey, mustard, garlic, salt and pepper. Blend on medium speed for a few seconds and reduce speed to low. With the motor running, slowly add the oil until emulsified. Pour into a container or jar and mix in the cilantro.
This one is out of the Lemonade cookbook, which I am borrowing from Carrie. Thought I’d post it here so that I can bookmark it for future reference!
Heirloom Tomato, Crushed Basil, Fleur De Sel Salad with Basil Vinaigrette
Yield: 4 cups
- 1.5 lbs. Assorted ripe heirloom tomatoes
- 1/2 cup Basil Vinaigrette (See below)
- 1/2 cup Fresh basil leaves, hand torn
- 1/4 tsp Freshly ground black pepper
- 1 tsp Fleur de sel
- BASIL VINAIGRETTE (makes 1/2 cup)
- 3/4 cup Fresh basil leaves, coarsely chopped
- 1/8 cup Fresh flat-leaf parsley, coarsely chopped
- 1/4 Lemon (juice of)
- 3/8 cup Canola oil
- 1/2 tsp Coarse salt
- 1/4 tsp Freshly ground black pepper
- MAKE THE VINAIGRETTE: In a blender (or using an immersion blender), combine the basil, parsley, lemon juice, oil, salt and pepper. Blend on high speed for about 1 minute until smooth and green.
- MAKE THE SALAD: Cut the bigger tomatoes into 1/4" thick slices and quarter or halve the smaller tomatoes.
- Put the tomatoes in a mixing bowl and pour in the vinaigrette. Toss gently and sprinkle in the basil leaves. Season with pepper and toss again to combine.
- When ready to serve, sprinkle with the fleur de sell. Serve at room temperature.