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Cornmeal Waffles with Strawberry Compote
Cornmeal Waffles with Strawberry Compote
These make a delicious sweet and healthy treat served with a dollop of yogurt. Or, try making the waffles without the honey and serving with a savory mushroom sauce. Makes 6.
Strawberry Compote
1.5 lbs frozen strawberries, hulled
1/2 cup honey
2 teaspoons fresh lemon juice
Pinch of salt
Waffles
1 1/4 cups whole-wheat flour
3/4 cup cornmeal
4 tsp baking powder
1 tsp salt
2 TB honey
3 large eggs
1 tsp vanilla extract
1 stick butter, melted and cooled
Place berries, honey, lemon juice, and salt into a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook until strawberries have softened and juices have begun to reduce and start to thicken, about 10 to 20 minutes. Let cool while you make the waffles.
Preheat oven to 200F. Whisk together flour, cornmeal, baking powder and salt in a large bowl. In another small bowl, whisk honey, eggs, buttermilk, vanilla and melted butter. Pour the liquid ingredients into the dry and whisk until smooth. Make waffles according to manufacturer's directions. Keep waffles warm in the oven while you make the rest. Serve waffles with compote and yogurt.
Apple and Turnip Salad
Apple and Turnip Salad
From a recipe submitted to the website www.organicatoz.com
In this very simple recipe sweet apple contrasts with the sharp turnip for a tangy, crisp jaunty salad.
1 cup grated apple (2 or 3 apples)
1 cup grated spring turnips
2 to 4 TB of chopped flat-leaf parsley
1 TB of extra virgin olive oil
Juice of 1 Lemon, about 3 or 4 TB
Salt and Pepper
Grate the apple and immediately toss it with the lemon juice, this will keep it from discoloring. Toss in the grated turnip, parsley and all the rest. Adjust the seasoning to taste (some people may prefer more or less parsley).
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Apple and Spring Greens Tart with Feta and Sweet Onion-Thyme Confit
Adapted from the Rebar Modern Food Cookbook by Audrey Alsterberg and Wanda Urbanowicz, c. 2001. Rebar is a hip restaurant in Victoria, BC. Savory and sweet strike a nice balance in this tart. A small portion of rich onion confit served alongside is an indulgence, and not necessary because the tart stands on its own (but rewarding if you choose to go the extra step).
1 pre baked whole wheat tart shell
1 TB butter
1 TB olive oil
1/2 cup onion puree
1/2 tsp salt
1/4 tsp black pepper
1 bunch of greens (original recipe called for spinach - a combo of turnip greens and pac choi leaves would be great)
3 eggs
1 cup light cream (or milk)
1 cup crumbled feta (or blue cheese!)
3 apples
1 egg white, beaten
Heat the oil and butter in a pan large enough to hold the greens and saute the onions just a bit to flavor them up even more. Chop the greens and toss them in with the onions and wilt the greens. Next lightly beat eggs in a bowl. Add cream (or milk), salt and pepper and whisk together. To assemble the tart, evenly distribute the feta over the bottom of the prebaked shell. Follow with the onion/greens mixture. Then pour in the egg mixture over top. Quarter and core the apples and thinly slice each quarter into 6-8 wedges. Starting at the outer edge of the tart, overlap the apple slices, skin facing out in a circle around the edge. Spiral the overlapping slices toward the center of the tart to cover the entire surface. Beat the egg white in a small bowl and brush over the aples. Bake at 350F for 20-25 minutes until the egg is set and the crust has browned. Let rest 15 minutes before serving.
Onion Thyme Confit
2 TB butter
1/2 cup onion puree
1/2 tsp salt
1 tsp brown sugar
1/3 tsp thyme (or 1 tsp fresh minced)
1 TB balsamic vinegar
Melt butter in a skillet, add onion puree and saute for 1 minute. Stir in the remaining ingredients and cook 5-10 minutes on medium-high heat until the onions are golden.
Awesome Apple Pancake Recipe
Awesome Apple Pancake Recipe
Adapted from a Champlain Orchards recipe that was contributed to the Dishing up Vermont cookbook by Tracey Medeiros
3 eggs
1/2 cup plus 3 TB whole milk
3/4 cup all-purpose flour (or substitute whole-wheat for up to 1/4 cup)
1/4 tsp salt
1 tsp almond or pure vanilla extract
2-3 peeled apples, cored and thinly sliced
2 TB honey
3/4 tsp cinnamon
2 TB butter
Maple syrup for garnish
Warm an iron skillet in a 425F oven. With a handheld blender, whisk together the eggs, milk, flour(s), salt and extract until smooth. In a separate bowl, toss together apples, honey and cinnamon. Melt butter in the warm skillet. Arrange the apples in a single layer on the bottom of the skillet. Carefully pour the batter over the fruit. Bake for 25 minutes or until puffed and golden brown. To serve, drizzle with maple syrup.
Chilled Strawberry Cream
Chilled Strawberry Cream
A very simple & quick 3 ingredient recipe submitted by Ann Main to Allrecipes.com. Serves 2.
2 cups frozen unsweetened whole strawberries
1/4 cup confectioners sugar
1/2 cup whipping cream
Place the strawberries and sugar in a blender or food processor; cover and process until finely chopped. In a small mixing bowl, beat cream until stiff peaks form. Fold into berries. Pour into serving dishes. Refrigerate or freeze for 25 minutes.
Tip - allowing berries to thaw a bit before blending may save you time fussing with your blender.
Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping
Strawberry Rhubarb Cobbler with Cornmeal Biscuit Topping
Crunchy cornmeal biscuit tops a classic strawberry and rhubarb filling.
Bon Appetit April 1996
Filling
1/2 cup sugar
2 tablespoons all purpose flour
1/8 teaspoon ground cloves
2 cups strawberries, hulled, halved
2.5 cups 1/2-inch-thick slices rhubarb
Granola
Granola
In honor of the oats this week I thought I'd share this recipe. I make this granola practically every week because everyone in my family eats it nearly every morning. One of my kids likes it dry, another with milk, and another with yogurt. I like to mix it with other cereals or fruit. We eat it for dessert on maple syrup sweetened yogurt. It's a solid, simple granola recipe. You can add as much as another three cups of various nuts or dried fruit without having to change the amounts of oil and sweetener. You can swap honey for maple syrup interchangeably and use other mild favored oils. Though the amounts given of sweetener and oil are what my family enjoys, you can reduce the oil to 3/4 cup and the sweetener to 1 cup.
Mix everything together well. If your honey is solid, put the oil and honey in a small saucepan first and warm on the stove until it becomes liquid enough to mix with the other ingredients. Put all of this in two 9 x 13 pans or a large roasting pan. Put in a preheated 250 degree oven and bake for a total of 70-80 minutes, stirring the granola at 30 mins, 50 mins, 60 mins, and 70 mins taking care to rotate the granola that is on the sides and bottom to somewhere in the middle. It is done when it is golden brown. After it cools completely, store in a tightly sealed container.
10 cups oats
1 cup unsweetened coconut
1 cup sunflower seeds
1 cup sesame seeds
2 tsp cinnamon
1 cup sunflower oil
1 cup honey
1/2 cup maple syrup
