Breakfast

Belgian Waffles

perfect-buttermilk-waffle-recipe-ohsweetbasil.com-2KI gave my younger son a waffle maker for Christmas and started researching waffle recipes, I was surprised to learn that the key to making fluffy waffles is to separate your eggs and whip the whites.  The extra effort is truly worth it, I promise. Recipe and photo courtesy of ohsweetbasil.com

  • 1 3/4 cup flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 3 tablespoons plus 1 teaspoon sugar
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup heavy cream
  • 1/2 cup unsalted butter melted and cooled slightly

In a bowl, whisk together the flour, baking powder, baking soda, cornstarch, sugar and salt. In another bowl, whisk together the eggs, buttermilk and heavy cream. Using a wooden spoon, stir the wet ingredients into the dry ingredients until a few streaks of flour remain, but the batter is almost mixed together. Add the butter and stir until just combined. Important!! Allow to rest for 15-30 minutes. Heat a waffle iron. Brush butter on both sides of the waffle iron. Pour about 1/3 cup onto the iron and cook per instructions.

Dessert

Homemade Pudding

1388693156176This recipe came from a Pioneer Woman cookbook and since I have made puddings in the past from the box and not liked the artificial flavor of it, I knew I had to try this one and see if it would satisfy the occasional pudding craving I get. It most definitely did not disappoint, and if you have the patience or foresight to wait til it chills to eat it awesome, if not, it tastes good warm too. This recipe makes 8 servings, I cut it in half for my family of 4 and it was perfect.

  • 1 1/2 cups sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 large egg yolks
  • 2 vanilla beans or 1 1/2 teaspoons vanilla extract
  • 2 tablespoons salted butter
  • 6 1/2 ounces bittersweet chocolate, chopped fine (if you want to make it chocolate pudding)

In a medium saucepan, gently whisk together the sugar, cornstarch and salt. Pour in the milk and egg yolks, then whisk until combined. If using vanilla beans, use a small paring knife to split the bean down the middle and use the backside of the knife to scrape out the seeds. Place the seeds in the pan, along with the scraped out pods. If using vanilla extract, just pour it in at this step. Turn the heat up to medium and stir gently for 3-4 minutes. It will seem like nothing is happening at first, but stick with it and soon it will start to bubble and thicken. Let it bubble for about a minute then remove it from the heat. Discard the vanilla bean pods and stir in the butter. At this point you can portion it out and serve immediately with some lightly sweetened whipped cream, or store it in the fridge and serve after it has chilled.

Soup

Spinach Soup

5242142965_506648d100_o-420x280I found this recipe in the Pioneer Woman’s cookbook, Dinnertime.  We’ve started keeping spinach in the house because of some smoothie recipes my husband likes and I was looking for some other ways to use it up. This recipe was so, so delicious and really simple to make. Pair it with a good crusty bread and it’ll make you like spinach!

  • 2 tablespoons olive oil
  • 10 ounces spinach, weight
  • 2 cloves garlic, finely minced
  • 4 tablespoons butter
  • 1/2 onion, diced
  • 1/4 cup flour
  • 3 cups whole milk
  • 1 1/2 cup half-and-half
  • 2 teaspoons salt
  • freshly ground pepper
  • 1/2 teaspoon cayenne pepper
  • 4 ounces grated cheese, if  desired

In a large skillet, heat olive over over medium heat. Add spinach and garlic and cook for 2 to 3 minutes, stirring constantly, or until wilted. Add spinach to a blender or food processor. Pour in 1/4 cup hot water and pulse until pureed. Set aside. In a large soup pot, cook onion in butter over medium heat until onions begin to soften. Sprinkle flour over the top and stir to combine. Cook for about 2 minutes, then pour in milk, stirring occasionally. Add salt, pepper, and cayenne and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in pureed spinach, then cook another 3 to 5 minutes until thickened. Check seasonings, adding more salt, pepper, or cayenne as needed. Serve in a bowl. Add a little grated Gruyere.

Beverage, Uncategorized

Almond & Blueberry Smoothie

download (1).jpegThis smoothie is one of my oldest sons favorites. As always feel free to sub out the almond milk for your choice of dairy if you want.

  • 1 1/2 cups almond milk
  • 3 tablespoons vanilla protein powder
  • 2 tablespoons rolled oats (or brown rice flakes or quinoa flakes if gluten free)
  • 1 medium banana, frozen
  • 1/2 cups frozen blueberries
  • 1 1/2 tablespoons almond butter

Combine all ingredients and blend on high until smooth.

Beverage

Almond Berry Super Smoothie

imagesAnother day, another smoothie recipe. This one is my favorite so far! As a side note, I found my goji berries at Lucky’s Market, which is a local supermarket similar to Whole Foods, in the dried fruit section.

  • 10 grams goji berries, dried
  • 2 3/4 teaspoon chia seeds
  • 1 cup almond milk, or choice of milk
  • 1 ounce vanilla protein powder
  • 1 medium banana
  • 5 1/2 ounces frozen mixed berries
  • 3-4 ice cubes

Soak the goji berries and chia seeds in 1/4 cup of water for 10 minutes. Combine with the remaining ingredients and blend until smooth.

Beverage

Creamy Green Smoothie

downloadMy husband has the Centr app and they have lots of recipes and meal plans for their subscribers. We have recently started making their smoothie recipes and have really enjoyed them so they get to be on the website. With these recipes, I will post them as written but know that you can switch out the almond milk for regular milk if you so choose.

  • 3/4 cup milk; or dairy-alternative
  • 2 tablespoons Greek yogurt
  • 3 tablespoons vanilla protein powder
  • 1/2 banana, frozen
  • 1/2 cups (1/2 oz) baby spinach
  • 3-4 ice cubes

Blend all ingredients on high until smooth and creamy, divide between glasses and serve.

Entree

Chicken Pot Pie

1519154630-chicken-pot-pie-verticalThis pot pie was so hearty and delicious. I made it in a pie tin but I could also see using individual ramekins. I used my lard pie crust recipe and it really pushed it over the top.

  • 3 cups shredded chicken, I used rotisserie
  • 1/2 cup butter, plus more for baking dish
  • kosher salt
  • black pepper
  • 2 large carrots, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup flour
  • 3 cups chicken broth
  • 1/4 heavy cream
  • 1 cup frozen peas

     

  • 2 tablespoons chopped parsley
  • Egg wash
     

Preheat the oven to 375. Prepare the crust following my lard pie crust recipe and chill while the filling is being prepared. In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper. To assemble the pie, on a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt. Bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.