Kerrie's Healthy, Yummy Waffles
1 C whole wheat flour
1 C white flour
1 T baking powder
¼ t salt
2 C milk
2 eggs
½ C oil
Thursday, May 21, 2009
Heather's Foccacia
This is like the foccacia they give you at Macaroni Grill - perfect for dipping with balsamic vinegar and olive oil. Not too tough to make, either!
Mix well then knead for 10 minutes, or put in food processor for 15 seconds so it's nice and mixed. Place in covered oiled bowl and sit in a warm place for 1 hour or until doubled. Punch down, let dough rest for a few minutes. Divide dough into 2 flat rounded loaves, place on greased cookie sheet. Brush with 2 T. melted butter and 1 T. coarse dried salt and 1 tsp. fresh chopped rosemary (totally optional). Let rise for about 45 min. or until doubled. Preheat oven to 450. Bake 9-10 minutes or until light brown.
1 T. yeast
1 T. sugar
1 C. warm water
(mix and let sit until bubbly)
Add:
1 t. salt
2.5 C. flour
Mix well then knead for 10 minutes, or put in food processor for 15 seconds so it's nice and mixed. Place in covered oiled bowl and sit in a warm place for 1 hour or until doubled. Punch down, let dough rest for a few minutes. Divide dough into 2 flat rounded loaves, place on greased cookie sheet. Brush with 2 T. melted butter and 1 T. coarse dried salt and 1 tsp. fresh chopped rosemary (totally optional). Let rise for about 45 min. or until doubled. Preheat oven to 450. Bake 9-10 minutes or until light brown.
Mixed Green Salad with Raspberry Vinaigrette
Salad:
4 C spring green salad mix
1 C sliced strawberries
1 C mandarin oranges
4 T Parmesan cheese
8 T toasted and sugared pecans
Raspberry Vinaigrette:
¼ jar raspberry jam or preserves, use seedless
1 C honey
½ C Dijon mustard
½ C champagne raspberry vinegar
½ C olive oil
1 C dry white wine, to taste
1 C fresh raspberries, optional
1. For dressing, combine all of the ingredients save the fresh raspberries in the container you intend to store the dressing in. Either shake very well or use a handheld blender to mix the vinaigrette. Add the fresh raspberries and refrigerate when not using.
2. For Salad, place 1 C spring greens on 4 salad plates. Divide the mandarins, sliced strawberries, Parmesan cheese, and pecans equally over each plate of spring greens. Drizzle about 2 T raspberry vinaigrette over each salad.
Refrigerate dressing and keep for up to 10 days.
Salad:
4 C spring green salad mix
1 C sliced strawberries
1 C mandarin oranges
4 T Parmesan cheese
8 T toasted and sugared pecans
Raspberry Vinaigrette:
¼ jar raspberry jam or preserves, use seedless
1 C honey
½ C Dijon mustard
½ C champagne raspberry vinegar
½ C olive oil
1 C dry white wine, to taste
1 C fresh raspberries, optional
1. For dressing, combine all of the ingredients save the fresh raspberries in the container you intend to store the dressing in. Either shake very well or use a handheld blender to mix the vinaigrette. Add the fresh raspberries and refrigerate when not using.
2. For Salad, place 1 C spring greens on 4 salad plates. Divide the mandarins, sliced strawberries, Parmesan cheese, and pecans equally over each plate of spring greens. Drizzle about 2 T raspberry vinaigrette over each salad.
Refrigerate dressing and keep for up to 10 days.
Toasted and Sugared Pecans
The five spice powder used here can be found in most grocery stores in the Asian food section.
3 T butter
2 C chopped pecans
3 T sugar
1 T five spice powder
1. Melt butter over medium heat in a large saucepan. When melted, reduce the heat to medium-low and add the chopped pecans.
2. Sprinkle the sugar and five spice powder over the pecans and stir to combine. Toast the pecans in the saucepan for 15-20 minutes, stirring occasionally. If pecans begin to burn before time is up, reduce the heat to low
Makes 2 Cups.
Keep pecans in air-tight container for 1 week.
The five spice powder used here can be found in most grocery stores in the Asian food section.
3 T butter
2 C chopped pecans
3 T sugar
1 T five spice powder
1. Melt butter over medium heat in a large saucepan. When melted, reduce the heat to medium-low and add the chopped pecans.
2. Sprinkle the sugar and five spice powder over the pecans and stir to combine. Toast the pecans in the saucepan for 15-20 minutes, stirring occasionally. If pecans begin to burn before time is up, reduce the heat to low
Makes 2 Cups.
Keep pecans in air-tight container for 1 week.
Poppy Seed Salad with Poppy Seed Dressing
Salad:
4 C hearts of Romaine lettuce
2 kiwis, peeled and chopped
1 C mandarin oranges
¼ C sliced red onion, less than ½ of a small red onion
4 T Parmesan cheese
8 T toasted and sugared almonds
Dressing:
1 C sugar (can be reduced)
1 t dry mustard
2 T chopped onion
1 t salt 1/3 C cider vinegar
1C vegetable oil
1 T poppy seed
1. For dressing, combine all ingredients in a blender, or use a handheld blender, and blend until fairly smooth.
2. For salad, place 1 C Romaine lettuce on 4 salad plates. Distribute the chopped kiwi, oranges, red onion slices, cheese, and almonds evenly among the 4 plates. Ladle about 2 T dressing over each salad.
Salad:
4 C hearts of Romaine lettuce
2 kiwis, peeled and chopped
1 C mandarin oranges
¼ C sliced red onion, less than ½ of a small red onion
4 T Parmesan cheese
8 T toasted and sugared almonds
Dressing:
1 C sugar (can be reduced)
1 t dry mustard
2 T chopped onion
1 t salt 1/3 C cider vinegar
1C vegetable oil
1 T poppy seed
1. For dressing, combine all ingredients in a blender, or use a handheld blender, and blend until fairly smooth.
2. For salad, place 1 C Romaine lettuce on 4 salad plates. Distribute the chopped kiwi, oranges, red onion slices, cheese, and almonds evenly among the 4 plates. Ladle about 2 T dressing over each salad.
Toasted and Sugared Almonds
3 T butter
2 C almonds, slivered or chopped
3 T sugar
1. Melt the butter over medium heat in a large saucepan. When melted, reduce heat to medium-low and add the almonds.
2. Sprinkle the sugar over the almonds and stir to combine. Toast the almonds in the saucepan for 15-20 minutes, stirring occasionally. If the almonds begin to burn before the time is up, reduce the heat to low.
Keep almond in air-tight container for up to a week.
3 T butter
2 C almonds, slivered or chopped
3 T sugar
1. Melt the butter over medium heat in a large saucepan. When melted, reduce heat to medium-low and add the almonds.
2. Sprinkle the sugar over the almonds and stir to combine. Toast the almonds in the saucepan for 15-20 minutes, stirring occasionally. If the almonds begin to burn before the time is up, reduce the heat to low.
Keep almond in air-tight container for up to a week.
Pear and Gorgonzola Salad with Honey-Dijon Vinaigrette
Pear and Gorgonzola Salad:
4 C spring greens
1 ripe pear, use Bartlett or Anjou, quartered and sliced into thin strips
4 T crumbled Gorgonzola cheese
8 T toasted and sugared pecans
Honey-Dijon Vinaigrette:
2 T Dijon mustard
1 ¼ C red wine vinegar
2 T honey
1 C olive oil
1. For dressing, combine all ingredients and blend in a blender or handheld blender. Refrigerate until ready to use.
2. For salad, place 1 C greens on 4 salad plates. Place 4-5 pear strips onto each plate. Top each plate with 1 T gorgonzola and 2 T pecans. Spoon about 2 T dressing over each salad.
Pear and Gorgonzola Salad:
4 C spring greens
1 ripe pear, use Bartlett or Anjou, quartered and sliced into thin strips
4 T crumbled Gorgonzola cheese
8 T toasted and sugared pecans
Honey-Dijon Vinaigrette:
2 T Dijon mustard
1 ¼ C red wine vinegar
2 T honey
1 C olive oil
1. For dressing, combine all ingredients and blend in a blender or handheld blender. Refrigerate until ready to use.
2. For salad, place 1 C greens on 4 salad plates. Place 4-5 pear strips onto each plate. Top each plate with 1 T gorgonzola and 2 T pecans. Spoon about 2 T dressing over each salad.
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