Martha Stewart's Gingerbread Waffles

These are so delicious.

2 cups all-purpose flour (I substitute whole wheat)
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1/4 cup sugar
3 eggs, separated (or not)
1/2 cup molasses
1 1/2 cups nonfat buttermilk (or whatever milk you have)
8 Tbs melted butter

1. Heat waffle iron.
2. Sift together flour, ginger, cinnamon, cloves, salt, baking soda, baking powder and sugar.
3. Whisk together egg yolks (or whole eggs), molasses, milk and butter.
4. Pour into dry ingredient.
5. Mix until just combined.

6. If using separated eggs, whisk the whites in a separate bowl until stiff but not dry. Fold into batter.

7. Ladle about 1/3 cup of batter onto each section of waffle grid.
8. Bake about 5 minutes.
9. Place waffles onto a baking pan and plan in a warm oven (about 200 degrees) until ready to serve.

I think it's much faster to use the whole egg at once. Whisking the whites will make the waffles fluffy and light, but I actually like a little more dense waffle. Using whole wheat flour also will add to the denseness. I also use whatever milk I have on hand, usually 1%.

These are great served with a variety of toppings...
Fresh fruit
Whipped cream
Powdered sugar
Caramelized apples or pears

Bon Appetit!

beans

this recipe is from my friend, raquel. her mom has always made these beans and they are delicious and very healthy and most importantly, very easy. gracias, raquel!

1 bag dry pinto beans

put the beans in a big pot and fill with water. soak the beans overnight. drain the water and rinse the beans, making sure there are no rocks, bad beans, etc.

beans go back in the pot and fill water to 1 inch above beans.

turn heat to high and cover the beans. just before they begin to boil, turn down to low-medium and simmer for 3-4 hours. be sure to keep the beans covered, otherwise they can turn a greenish color.

once they are soft, add a clove or two of minced garlic and a teaspoon or two of kosher salt and cook on low for 45 minutes. during this time, periodically mash the beans. you can add a little grated cheese if desired.

serve immediately or they can be frozen and reheated easily.

RICE SALAD - the best you've ever laid taste-buds on

This salad is so delicious and has a funny little history to go along with it. The story goes...a friend of my mom made this salad for some event and everyone was dying over it. She would not give the recipe, so another friend (apparently someone she thought she could trust) somehow finagled it from her and then spread the love. I'm not sure the original owner of this recipe is aware that we have it, but I am truly grateful that we do. It is to die for! Enjoy!

1 box Uncle Ben's long grain and wild rice
juice of 1 lemon
3 cooked and diced/shredded chicken breasts
4 scallions, diced
1 red bell pepper, diced
2 small avocados, diced
handful sugar snap peas, i cut them in half
1 cup slivered almonds, toasted

Dressing:
1/3 cup seasoned rice wine vinegar
1/3 cup olive oil
2 cloves garlic, minced
1 Tbs dijon mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 tsp sugar

Prepare rice as directed on box. Combine dressing ingredients and gently toss with rice salad. It is so good either at room temp or chilled.

granola girl

i love granola. i like it with yogurt and berries. i like it to snack on. i just like it. so here's a recipe that i use.

Sundance Granolafrom Food & Wine annual cookbook 2004
from Chef Jason Knibb

2/3 cup whole almonds
2/3 cup pecans
1/3 cup roasted unsalted sunflower seeds
3 cups rolled oats (be sure they aren't quick oats)
1 cup wheat germ
1/2 tsp cinnamon (i use 1 tsp)
1/4 cup honey
1/4 cup pure maple syrup
2 Tbs molasses
2 Tbs vegetable oil
1 1/2 cups raisins, craisins, or any dried fruit

1. preheat oven to 275.
2. combine nuts, oats, wheat germ and cinnamon.
3. warm the honey, syrup, molasses and oil in a small saucepan.
4. add liquid to dry ingredients and mix thoroughly.
5. spread granola on a sheet pan. (i line it with parchment or spray with pam)
6. bake for 40 minutes, stirring every 10 or so minutes to turn grains and nuts.
7. let granola cool and add dried fruit.

once cool, granola can be stored in an airtight container for up to 1 month.

here's one to start...

this is healthy, delicious, refreshing and did i mention quick??? i always feel like a good mom when i make this for my girls. by the way, they love it!



whatever you've got in the freezer, smoothie



fill the blender 1/2 way with fresh or frozen fruit

add orange juice, carrot juice, apple or cranberry (or a mix of all) til fruit is completely covered.

blend til smooth. you may need to add more liquid.



the frozen fruit acts as ice, so you don't need ice if using frozen fruit. using fresh fruit gives it a different consistency, so you may want to add ice.

you can also add frozen yogurt or regular yogurt.