Rum Waffles
The rum gives these waffles slightly a unique taste. You can serve these delicious waffles for either breakfast or dessert. Serve simply dusted with powdered sugar or spread with homemade preserves and topped with whipped cream.
INGREDIENTS
2 Cups Unbleached Flour
1 Teaspoon Baking Powder
2 Tablespoons Sugar
1 Cup Milk
3 Cups Whipping Cream
8 Egg Yolks
1/3 Cup Rum
1 1/4 Cups Melted Butter
4 Egg Whites
1/2 Teaspoon Kosher Salt
Butter To Grease The Waffle Iron
Preheat your waffle iron. In a large mixing bowl, combine the flour, baking powder, sugar and salt. In a medium size bowl whip the egg whites until they form firm peaks. Set aside. Add the milk to the flour mixture and stir slightly. Add the cream, egg yolks and the rum. Stir thoroughly after each addition. Add the melted butter and stir. Fold the egg whites into the batter. Grease both sides of the waffle iron plates with butter. Pour batter into the waffle iron making sure all of the holes are filled. Close the waffle iron and cook until the waffles are nice and crisp. Serve immediately with either powdered sugar or homemade preserves topped with whipped cream. Makes 20 waffles.
Basic Hummus
I am just going to come out and say it: I really love hummus. I have no problem with grabbing some pita bread and calling it dinner. Sometimes I like to throw spiced lamb or chicken on beds of hummus and often I use hummus as a sandwich condiment.
INGREDIENTS
2 Cups Cooked Chickpeas
1/4 Cup Tahini
1/4 Cup Fresh Lemon Juice
3 Pureed Garlic Cloves
2 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Cup Water or Chickpea Cooking Liquid
1/8 Teaspoon Cayenne Pepper
If you are cooking dried chickpeas then use 3/4 cup dried chickpeas. If you are using canned then use 1 can of drained chickpeas. Purée the chickpeas in a food processor or a blender. Stir in the tahini, lemon juice, garlic, olive oil, salt and cayenne pepper. Mix until smooth. Add either the water or chickpea cooking liquid and mix well. Serve immediately or store in the refrigerator. Makes 2 cups.
Petite Madeleines
Petite Madeleines are traditional small cakes from northeastern France. They are very small sponge cakes that are baked in special shell shaped pans. Even if you are on the customary “January diet” Petite Madeleines are a light and refreshing little treat.
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
1 Teaspoon Kosher Salt
1/2 Cup Softened Butter
1 1/4 Cups Sugar
2 Eggs
3/4 Cup Milk
1 Teaspoon Vanilla Extract
2 Tablespoons Lemon Extract
2 Tablespoons Grated Lemon Peel
Preheat your oven to 350º F. In a large size bowl beat together the eggs and sugar. Add the softened butter, vanilla and lemon extracts to the egg mixture. Beat for 2 minutes. Add the grated lemon peel and beat another minute. In a medium size bowl combine the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the egg mixture. Continue to beat on low while add the ingredients. Grease the madeleine pans and spoon the batter into the pans. Place into the oven and bake for 15 minutes. Remember that every oven is different so check at 10 minutes. The madeleines should be golden brown, but not too dark. Remove from the oven and let cool for 5 minutes before removing from the pan. Makes approximately 36 madeleines.
Vegetarian Chili
We all need to eat less red meat so here is a great vegetarian chili recipe that will help you achieve that goal. Remember that it’s important to eat fish three times per week and vegetable dishes the other four days per week. You won’t miss the meat in this recipe and I love how hearty it is.
INGREDIENTS
2 Cups Cooked Kidney Beans
2 Cups Cooked Pinto Beans
1 Tablespoon Kosher Salt
1/4 Cup Olive Oil
14 Minced Garlic Cloves
1 Chopped Jalapeño Chile
2 Chopped Yellow Onions
6 Chopped Medium Tomatoes
1/2 Cup Tomato Paste
3 Tablespoons Fresh Thyme Leaves
2 Teaspoons Dried Oregano
1 Teaspoon Ground Cumin
10 Chopped Sun Dried Tomatoes
1 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Fresh Cilantro
If you are not using canned beans then soak overnight and boil for 1 1/2 hours until tender. In a large soup pot heat the olive oil and sauté the garlic and onions over a medium heat. Cook for 15 minutes until golden brown. Add the chopped tomatoes and jalapeño. Cook for another 5 minutes. Stir in the beans and any of their cooking liquid. Stir in the tomato paste, thyme, cumin, oregano, sun dried tomatoes, kosher salt and pepper. Reduce the heat to medium low and simmer for 1 1/2 hours making sure to stir occasionally. Serve topped with chopped cilantro. Serves 4
Classic Granola
Both adults and kids alike will like this classic granola. It’s great for breakfast or a snack and the good thing is that you’ll know what the ingredients are that you and your family are eating. If you want to make this granola more wholesome then cut the honey and brown sugar in half.
INGREDIENTS
5 Cups Old Fashioned Rolled Oats
1/2 Cup Rolled Wheat
1/2 Cup Rolled Rye
1/2 Cup Brown Sugar
1/2 Cup Sliced Almonds
1/2 Cup Chopped Pecans
1/2 Cup Wheat Germ
1/4 Cup Bran Flakes
1/2 Cup Shredded Unsweetened Coconut
3 Tablespoons Sesame Seeds
1/2 Cup Powdered Milk or Soy Powder
3/4 Cup Honey
1/2 Cup Vegetable Oil
4 Tablespoons Water
2 Teaspoons Vanilla Extract
1/2 Cup Raisins (Optional)
Preheat your oven to 325º F. In a large size bowl combine the oats, wheat, rye, brown sugar almonds, pecans, wheat germ, bran flakes, coconut, sesame seeds, raisins and powdered milk. Set aside. In a small saucepan heat combine the vegetable oil, water and vanilla. Cook over a medium heat for 5 minutes. Remove from the heat and pour over the dry ingredients and mix well. Line two baking sheets with parchment paper. Spread the mixture evenly over the baking sheets and bake for 40 minutes or until evenly golden brown. Turn frequently. Remove from the oven and allow the granola to cool completely at room temperature. Store in airtight containers. Makes 8 cups.
Za’atar
Za’atar is a Middle Eastern spice mixture of herbs, sesame seeds, sumac and salt. It is a spice blend that dates back to the 13th century. Za’atar is used many ways, but most frequently used as a table condiment. Dip warm flatbread into some olive oil and then dip into the Za’atar. Trust me it’s delicious. Za’atar also makes a great dry rub for both meats and vegetables. Sumac is a bit difficult to find. Go to a specialty spice store like, Kalustyans, or order online from Amazon.
INGREDIENTS
1/4 Cup Sumac
2 Tablespoons Thyme
2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Marjoram
2 Tablespoons Oregano
1 Tablespoon Kosher Salt
In a dry sauté pan, toast the sesame seeds on a high heat for two minutes. Remove from the heat and let cool. In a small size bowl combine the sumac, thyme, toasted sesame seeds, marjoram, oregano and kosher salt. Store in an airtight container for up to a week. Makes approximately 1/2 cup.
Indian Spiced Chicken Breasts
My Indian Spiced Chicken Breasts are golden and fragrant. This dish should be served with either steamed basmati rice or warm naan.
INGREDIENTS
4 Tablespoons Olive Oil
4 Large Chicken Breasts (Bone In & Skin On)
2 Tablespoons Kosher Salt
2 Tablespoons Unsalted Butter
1 Sliced Large Onion
6 Chopped Garlic Cloves
2 Tablespoons Grated Peeled Ginger
2 Teaspoons Ground Coriander
2 Teaspoons Ground Cumin
2 Teaspoons Ground Turmeric
1/2 Teaspoon Cayenne Pepper
2 Cups White Wine
1/2 Cup Plain Greek Yogurt
Preheat your oven to 300º F. Heat the olive oil in a large Dutch oven over a medium-high heat. Season the chicken with the kosher salt and then place the chicken breasts into the heated pot. Cook the chicken breasts for 5 minutes per side. Remove the chicken breasts and transfer to a plate. Do not remove the drippings. Add the butter, onions and garlic to the pot. Cook for 10 minutes until the onions are soft and golden brown. Stir in the ginger, coriander, cumin, turmeric and cayenne. Cook for 1 minute. Stir in the white wine and cook for 2 minutes. Turn the heat down to low and stir in the Greek yogurt. You don’t want the yogurt to boil as it may curdle. Return the chicken breasts to the pot. Turn off the heat and transfer the Dutch oven to the oven. Cook for 1 1/2 to 2 hours. Remove from the oven and transfer the chicken breasts and sauce to a large deep platter. Serve with basmati rice or warm naan. Serves 4
Lamb Meatball Sliders
These sliders are delicious. If you’re having trouble finding slider buns then just use dinner rolls for the buns. I like using a good potato roll.
INGREDIENTS
Meatballs:
4 Tablespoons Olive Oil
1/2 Diced Yellow Onion
3 Chopped Garlic Cloves
1 Tablespoon Fennel Seeds
1 Tablespoon Chopped Fresh Rosemary
1 1/2 Pound Ground Lamb
1/2 Cup Breadcrumbs
2 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Sauce:
1/4 Cup Olive Oil
1 Diced White Onion
3 Diced Garlic Cloves
28 Ounces Crushed Tomatoes
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Oregano
1/2 Teaspoon Herbs de Provence
To make the meatballs heat the olive oil in a large sauté pan over a medium heat. Add the onions and garlic and cook for 4 minutes. Stir constantly. Add the fennel seeds and rosemary. Cook for 1 minute. Remove from heat and transfer to a medium size bowl. Set aside. In a large size bowl add the ground lamb, eggs and breadcrumbs, kosher salt and pepper. Add the onion mixture that was set aside. Mix all of the ingredients with your hands. Form the lamb mixture into 10 golf ball size meatballs. Place the meatballs back into the large sauté pan and cook for 5 minutes on each side. You will want the meatballs to be slightly browned on each side. Remove from the sauté pan and place onto a large plate.
To make the sauce heat the olive oil in a large pot over a medium high heat. Add the onion and garlic. Cook for 1 minutes until soft. Add the tomatoes and their juices. Stir in the red pepper flakes, kosher salt, pepper, oregano and herbs de Provence. Cook for 5 minutes. Add the meatballs to the sauce and reduce the heat to low. Cover the pot and simmer for 20 minutes until cooked through.
To assemble the sliders just place 1 meatball on each slider bun or dinner roll and add extra sauce. Place the top on and repeat until you have assembled all of the sliders. Serve the extra sauce on the side. Makes 10 sliders.
Fresh Blueberry Waffles
Dust off that waffle iron because these Fresh Blueberry Waffles are a wonderful way to start your day! If your family doesn’t eat all of the waffles then freeze the leftovers to use throughout the week. When there is a morning rush it’s so easy to heat up individual servings in the toaster.
INGREDIENTS
1 3/4 Cups Unbleached Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
2 Eggs
1 3/4 Cups Milk
1/4 Cup Oil
1/4 Cup Sugar
2 Cups Fresh Blueberries
Preheat your waffle iron. In a large size bowl combine the flour, baking powder and kosher salt. In a medium size bowl mix together the eggs, milk, oil and sugar. Slowly add the wet ingredients to the dry ingredients. Stir to combine. The batter will be a bit lumpy. Fold in the blueberries. Bake in your waffle iron until golden brown and serve warm. Makes 10 waffles.
Homemade Country White Bread
I made a turkey pasta soup with leftover turkey and needed a nice hearty bread to go with it. This bread recipe isn’t hard. It just takes a bit of time is all. It’s worth the time and effort.
INGREDIENTS
6 Cups Unbleached Bread Flour or Unbleached All-Purpose Flour
1 Package Active Dry Yeast
2 1/4 Cups Buttermilk or Sour Milk
2 Tablespoons Sugar
2 Tablespoons Butter
2 Teaspoons Kosher Salt
In a large size bowl combine 2 1/2 cups flour and the package of yeast. Set aside. In a medium size saucepan combine the buttermilk, sugar, salt and butter. Heat just until it the buttermilk mixture gets warm and the butter almost melts. You will want the buttermilk mixture to be in the 120º to 130º F. range. Slowly add the milk mixture to the flour mixture. Stir with a wooden spoon. Stir in as much of the remaining flour as you can. Don’t worry if you cannot get all of the flour mixed in. Stir until the dough looks ropey and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough, but is smooth and elastic. Again, don’t worry if you don’t use all of the flour. Knead for six minutes by pushing the dough with the heel of your hand. Turn the dough over and do push with the heel of your hand. Shape the dough into a large ball and place into a lightly grease d bowl. Turn the dough to grease both sides of the dough. Cover the bowl with a clean kitchen towel and let it rise for 1 hour in a draft free place. After 1 hour punch the dough down. You will know when the dough is ready to punch down when after poking your fingers into the dough the indentations stay. To punch the dough you just punch your fist into the center of the dough. Now turn the dough out onto a lightly floured surface and divide in half. Cover the dough the dough and let it sit for 10 minutes. Grease two loaf pans (8×4 inches). After sitting for 10 minutes shape each dough half and place into the prepared loaf pans. Place the two loaf pans in the same warm, draft free place and cover with the same clean kitchen towel. Let rise again for 45 minutes. Preheat your oven to 350º F. Bake for 40 minutes or until the bread sounds hollow when lightly tapped. Remember that not all ovens are created equal and heat differently from the next so set your timer for 35 minutes to check for doneness. Remove from the oven and immediately remove from the loaf pans. Cool completely on wire racks and serve. Makes 2 loaves. 
