Whole Wheat Waffles

I've been tinkering with this recipe for years and I finally got waffles are light and crunchy with a good flavor. This makes enough for my family of about 5 full eaters.

2 1/2 C whole wheat flour

1/3 C milk powder

1 t salt

2 t baking powder

1 t baking soda

2 1/4 C water

1/4 C lemon juice

1/4 C canola oil

3 eggs, separated

Combine dry ingredients. Mix water, lemon juice, oil and egg yolks in a separate bowl, then add to dry. Whip the eggs whites until stiff, then fold into waffle batter. Cook on hot waffle iron until browned.

Syrup:

1 C water

1/2 C brown sugar

2 T water

2 T cornstarch

1/2 t Mapeliene

2 T butter

Combine 1 C water and brown sugar in a small saucepan and bring to a boil. Stir 2 T water and cornstarch together until dissolved, then quickly add to boiling water. Continue stirring until sauce thickens. Remove from heat. Add Mapeliene and butter. Stir until butter is melted.

Tabbouleh

This is a great summer recipe, but I just gave a presentation about the foods of the Middle East where I used this so I am posting it now instead. You can find bulgur in the natural foods section or the bulk foods section of most grocery stores. If you want to substitute cooked quinoa that works well too. You must use fresh parsley as it creates most of the green bulk for the salad. A 28 oz can of diced tomatoes drained and rinsed can be used in the winter. DO NOT skimp on the olive oil. It is heart healthy and adding less with give you a dry salad. This can be served as a side or eaten as a sandwich in a pita pocket. It also works well in a falafel. I doubled this recipe for my presentation and it made a ridiculous amount that I will half it when I make it again.

INGREDIENTS

• 2 cups vegetable stock (for vegetarian option), chicken stock or water
• 1 teaspoon salt
• 2 cups bulgur wheat
• 1/2 cup olive oil
• Zest and juice from 2 lemons
• 5-6 Roma or plum tomatoes, seeded and chopped
• 1 Red onion, chopped
• 1 Cucumber, peeled, seeded and chopped
• 2-3 cups parsley, chopped
• 1 cup fresh mint leaves, chopped

Directions

1 Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour.

2 In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.

3 Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.

Crispy Ranch Chicken

You can do this with chicken breast, but if you are being a little more budget conscious, chicken thighs work equally well. For boneless, skinless chicken thighs cut cooking time down to 20-25 minutes. If you don't have rice crispies, use corn flakes instead. I made this tonight and paired it with butternut squash soup, but I think roasted potatoes would be excellent as well.

Ingredients

4 boneless skinless chicken breasts 1 oz pkg ranch dressing mix 2 cups crispy rice cereal 1/4 cup grated parmesan cheese 2 egg whites (beaten)

Directions

Mix rice cereal, ranch mix and parmesan cheese together in bowl. Dip chicken in egg whites, then in the cereal mixture to coat evenly. Arrange chicken on greased baking sheet. Bake until golden. 30 to 35 minutes.

Number of Servings: 4

Beef and Broccoli Stir Fry

I love stir fry because it is so quick and healthy. This recipe is one of my favorites. The key to a good beef and broccoli is to slice the beef as thin as you can.

INGREDIENTS:
1 lb lean steak, trimmed
2 garlic cloves, crushed
dash of chili oil (I don't keep this on hand so I substitute 1/4 tsp red chili paste)
1/2 inch piece fresh rood ginger, grated
1/2 tsp Chinese five spice powder
3 Tbsp soy sauce, divided
2 Tbsp vegetable oil
2 broccoli stalks, florets only
2/3 cup beef broth
2 tsp cornstarch
4 tsp water

DIRECTIONS:
1. Cut the steak into thin strips and place in a shallow glass dish. Mix together the garlic, chili oil, ginger, Chinese five spice powder and 2 Tbsp soy sauce in a small bowl and pour over beef, tossing to coat the strips. Leave to marinate in the refrigerator.

2. Heat 1 tbsp of vegetable oil in a wok. Add broccoli and stir-fry over medium heat for 4-5 minutes. Remove from the wok with a slotted spoon and set aside.

3. Heat the remaining oil in the wok. Add the steak together with the marinade, and stir-fry for 2-3 minutes, until the steak is browned and sealed.

4. Return the broccoli to the wok and stir in the remaining soy sauce and stock.

5. Blend the cornstarch with the water to form a smooth paste and stir it into the wok. Bring to a boil, stirring, until thickened and clear. Cook for 1 minute. Serve over rice. Yield: 4 servings.

Swedish Apple Pie

My mom brought me a bunch of apples from her tree last week so I needed to come up with creative and healthy ways to use them. I came across this recipe in a cooking magazine and loved it! This recipe is a mix between cake and a crustless pie. The ingredients come together so quickly I couldn't believe it. This is also a great substitute for coffee cake. The best part about it is the 175 calories per slice, most apples pies are between 400-600. I made it even healthier by substituting 1/3 cup agave for the 1/2 cup sugar. If you don't like nuts you can omit them for a cakier pie. I did a half and half since my husband likes nuts and I don't. He said the nuts made it for him, but I liked it without. Serve with vanilla ice cream if you want.

Ingredients

• 1/2 cup sugar
• 1/4 cup whole wheat flour
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 egg
• 1/4 teaspoon vanilla extract
• 2 medium apples, chopped
• 3/4 cup chopped walnuts or pecans, toasted
• Confectioners' sugar, optional

Directions

• In a large bowl, combine the sugar, flours, baking powder, salt and cinnamon. In a small bowl, whisk egg and vanilla. Stir into dry ingredients just until moistened. Fold in apples and walnuts.
• Transfer to a 9-in. pie plate coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Sprinkle with confectioners' sugar if desired. Serve warm. Yield: 8 servings.

Spinach Stuffed Shells

I adapted this recipe from a ravioli recipe that was delicious, but way to complicated to make on a weeknight.

6 oz jumbo pasta shells

1-2 C cooked chicken chunks

3/4 C spinach (frozen or fresh)

2 T chopped onion

3 T mozzarella cheese

Cooke pasta according to package directions. Combine the rest and chop fine in a food processor. Add:

3 T melted butter

1/4 t garlic powder

1/8 t each salt, pepper and nutmeg

Stuff chicken mixture into shells and place in a greased 9X13 pan. Make white sauce and pour over shells:

2 T butter

2 T flour

1 C milk

1/8 t salt

Melt butter in saucepan and stir in flour until smooth. Add milk and salt and bring to simmer until thick.

1 C breadcrumbs

1/4 C Parmesan cheese

2 T butter

Combine and sprinkle over shells and sauce. Bake uncovered 20 minutes at 350F or until crumbs are golden.

Honey Whole Wheat Bread

I got this recipe from allrecipes, but I've tinkered with it so much over the years, it probably doesn't even resemble the original anymore. It makes 4 loaves. I quadruple this recipe and make sixteen loaves about once a month (although I think it was three weeks last time--my boys are growing up). I organized the ingredient list according to steps.

1/2 C cracked wheat (send dry through blender until cracked)

1 C water

1 1/2 T yeast

1 t sugar

1/2 C warm water

4 C warm water

1/2 C canola oil

1/2 C honey

1/4 C cooked cracked wheat

1 C powdered milk

1 C oats (quick or regular)

1/3 C vital wheat gluten (opt)

4 t salt

2 C wheat flour

3 C wheat flour

6-8 C bread flour

2T dough enhancer (opt)

In a small saucepan, bring 1 C water to a boil. Add dry cracked wheat, cover, reduce heat and simmer on low for 20 min. (This will make 1 C cooked cracked wheat, and I only add 1/4 C to the bread. You can add more if you want.) Combine yeast, sugar and 1/2 C water in a small bowl and let sit a few minutes.

In a large mixing bowl, combine yeast mixture, wet ingredients and first set of dry. Let rest 10 minutes. Add the rest of the flour, wheat first, and knead until dough comes off your hands, but still sticky (or until the dough pulls off the inside ring of your Bosch/Kitchenaide). Add dough enhancer and knead a minute more. Cover and let rise 40 minutes.

Grease bread pans with shortening or lard, shape into 4 loaves and let rise 30 minutes. Place a small bowl of water in an oven safe bowl on the bottom rack of your oven. Bake at 375F for 25 to 35 minutes. (Here in Omaha it was 32 minutes in my old oven, I think in Utah it was 28--I now convect bake at 41 min.)

See below for the calzones I make from this same recipe.