Almond Flour Waffles

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Almond Flour Waffles

Ingredients:

1/2 cup almond flour
1/4 cup milk
1 egg
1 Tb brown sugar (Splenda blend optional)
1 Tb wheat germ
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp baking soda
Pinch salt

Directions:

Mix all the ingredients. Let it sit for at least 5 minutes while your waffle iron heats up. Cook them the way you like them. If you don’t know how long that is, try going until they stop releasing steam.

Commentary: This will make about 3 waffles. You might need to at least double this recipe but this works for us as part of a complete breakfast. We use Splenda brown sugar blend to keep these low in carbs.

Whole Wheat Sugar-Free Waffles with Pomegranate Syrup

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Whole Wheat Sugar-Free Waffles with Pomegranate Syrup

Waffle Ingredients:

1 cup whole wheat flour
1/2 tsp salt
2 tsps baking powder
2 Tbs Splenda
1 egg
3/4 cup milk
3 Tbs melted butter
1/2 tsp vanilla

Directions:

Mix all the dry ingredients while your waffle iron heats up. Beat the wet ingredients in a separate bowl, then combine and mix well. Ladle about a half a cup of batter for each waffle, depending on your waffle iron of course. Makes about 5 waffles, perfect for two people or one waffle addict.

Adapted from: http://allrecipes.com/recipe/classic-waffles/

Pomegranate Syrup Ingredients:

2 cups pomegranate juice
1/3 cup sugar

Directions:

Bring the juice and sugar to a boil, then let it simmer down until it gets thicker. This takes about a half hour or so.

Commentary: Waffles love you. Give them some love back.

Grilled Buffalo Turkey Salad Poboy

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Grilled Buffalo Turkey Salad Poboy

Ingredients:

Roast turkey
French bread
Louisiana Buffalo sauce
Cheese
Diced onion
Diced celery
Milk
Flour
Butter
Salt and pepper

Directions:

Start by sauteing diced onions in butter. When those are ready, add flour and cook it for a bit before adding milk and cheese. Once you’ve got a nice creamy cheese sauce base going, add the turkey, celery, and buffalo sauce. You’re now ready to spread your buffalo turkey salad over a fresh loaf of bread, dress it poboy style with lettuce and tomato, and drizzle some blue cheese or ranch dressing over it, or whatever you personally like best for dipping hot wings into.

Commentary: This is another great way to use turkey leftovers, while also satisfying a craving for hot wings!

Tuna and Brussels Sprouts Casserole

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Ingredients:

6 oz. egg noodles (usually half a bag)
1 can of tuna (7 oz.)
1/2 cup mayo
1/2 cup chopped onion
1 1/2 cups quartered Brussels sprouts
1/4 cup diced pimento (tiny jar)
1/2 tsp salt
1 can cream of celery soup
1/2 cup milk
2 cups shredded cheese
Potato chips

Directions:

Boil the noodles and quartered sprouts in water for about 5-10 minutes or until noodles are tender. Drain water and mix in remaining ingredients. Reserve 1 cup of cheese for topping. Heat through in pot on medium to low heat until cheese melts. Turn into casserole container. Top with remaining cheese and crumbled potato chips. For those who like heat, sprinkle on a bit of cayenne pepper. Bake uncovered at 425 deg for 20 minutes. Serve with fresh ground black pepper. And wine. And sweet sweet lovin’.

Sweet Potato Pie

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Sweet Potato Pie

Ingredients:

1.25 lbs of sweet potato
2 eggs
1 cup sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1 unbaked pie crust

Directions:

Boil sweet potato(es) until done, approximately 45 minutes. Use cold water on them to help peel the skins off. Mash potatoes in bowl with melted butter, then stir in remaining ingredients. Beat until smooth and pour into unbaked pie crust. Bake at 350 degrees for an hour or until toothpick comes out clean.

Commentary: We used local organic sweet potatoes courtesy of Hollygrove Market’s weekly basket.

Recipe used: http://allrecipes.com/recipe/sweet-potato-pie-i/