Saturday, July 26, 2014

waffles!

I modified this waffle recipe from Cathy Fisher, and it is perfect to me and super easy to make--I make the batter up in the blender.  I'm amazed how good it is. We had house guests three times this week, and twice we made waffles. Housemate makes traditional waffles only a few times a year, when we have house guests. So she did that for the first set of guests, and I did Cathy Fisher's recipe for myself.  It was good but I found the corn meal a little too crunchy for my tastes (I used polenta which is coarse ground).  Housemate's recipe is very involved, with separating the egg yolks and whites.  As an aside, we also cooked bacon an eggs for the guests, and it was so gross having all the grease all over my new kitchen!  Plus there were other gross foods like meatloaf and cheese pizza etc.  Anyway, after making Cathy's waffles I thought I could modify it to make it better (for my tastes) and easier.  I tried it out today on the kids we had over. We didn't even bother with housemate's fancy waffles because we wanted to play more instead of slaving in the kitchen.  So I made mine and everyone loved them. This is great news because my recipe is way easier than housemate's and we can all enjoy them.   so here's my recipe.

Ingredients for 3 or more people (halve the recipe for 1-2 people):
2 cups non-dairy milk or water (I use water)
4 medjool dates
2 Tbsp almond butter (a little more if using water as liquid).
2 cups rolled oats
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp vanilla

Instructions

1.  Add 1/2 of the milk or water to the blender with the dates and almond butter and let soak for 15 minutes.
2.  Turn on the waffle iron.  I use this one, the same as Cathy Fisher.  It seems to work great.  I put it on the middle setting, following her recommendation.
2.  Blend up the stuff in the blender.
3. Add 1/2 the oats and blend
4.  Add the rest of the liquid and the rest of the oats and blend
5.  add the cinnamon, vanilla and baking powder, and do a final mix (very quick blend at low power, just to mix)
6.  Transfer to a bowl if you wish for easier scooping into the waffle iron.
7.  When the waffle iron is ready, pour 1/2 cup into the center, cook until ready (you have to experiment for your iron).  The longer you cook, the less the waffles will stick.  I find that wooden chopsticks work great for getting the waffles out.
8.  Serve immediately.  I top with a date-water-fruit puree and/or chopped fruit.

I was so busy with the guests I didn't take pictures, but I'll do that next time.  This is one of my favorite treats.  It's pretty calorie-rich depending on how many waffles you eat.  If I were to make a half-recipe, I would probably use 2 Tbsp almond butter (because I know how I am), and 2 dates in the recipe and 2 dates in the topping, and if I were to eat it all myself, that would be 1 oz of almond butter, 4 dates, and 1 cup of oats, or about 740 calories.  That's half of a day's calories for me and more than enough sugar from the dates. Fortunately, housemate likes this dish, so I can probably get her to share it with me.  Today, a full recipe made 5 waffles so a half-recipe makes 2 big waffles, or 1 apiece if you are sharing--a nice breakfast.

Sunday, June 29, 2014

another good description of how to eat

From Dr. McDougall's latest newsletter:

https://www.drmcdougall.com/misc/2014nl/jun/foodpoison.pdf

The pictures of what to eat are so appealing!

Wednesday, June 25, 2014

mashed potatoes and gravy!

Our kitchen remodel is finally done and I think I'd be happy with any kitchen after 8 weeks without, but I'm very happy with ours.  Today I made mashed potatoes and gravy!  It was good good good!  

Here's the kitchen.


Who cares, here's the mashed potatoes, gravy and greens!



Dessert was watermelon.  Dinner was mashed potatoes, gravy, and sugar snap peas; and watermelon for dessert again.

The gravy is fabulous and guilt-free.  To make this delicious food, I cooked up some beans the old fashioned way, on the stove after soaking overnight.  In the pressure cooker I put potatoes, onions, mushrooms, and garlic cloves with some water and cooked them.  These were cut into big chunks for easy separation later (didn't cut the garlic or mushrooms).   After cooking, I whipped the potatoes along with some of the garlic, a little onion, and liquid from cooking.  I blended the beans with their cooking water and the garlic in a blender, then added the onion and mushrooms and Italian seasoning and just pulsed it so they were still chunky.   Most people would also want to add in soy or tamari sauce or salt to the gravy.   It's fun being able to load on the gravy and knowing that it's all healthy!   Housemate likes this too.  We'll have it again tomorrow since I have lots of gravy left over.

Tuesday, June 24, 2014

how to eat

This pretty much sums it up!
http://www.straightupfood.com/blog/my-meals/

Saturday, June 21, 2014

favorite oatmeal

not the favorite but one of my favorites:

oats, curry powder and spinach.   easy to make in your hotel room but good enough to eat at home too.   Tomorrow's will be oats, strawberry, bananas, blueberries, and cinnamon.

Thursday, June 19, 2014

A first for me

Today at a Whole Foods store, I got some cooked brown rice, quinoa, steamed kale and collards, all with no added salt, oil, or sugar (SOS).

That is a first for me to get something cooked from a store or restaurant with no SOS.  Yeah, I know others are very successful at this.  Not me.   I know I can't get that at the Whole Foods where I live, and I gave up on the restaurants a while ago.

Tuesday, June 17, 2014

Trip food

I found a good grocery store today--that is, it has good fresh produce--which is a surprise given I'm in a small very very touristy town.  But I guess the locals have to eat and they must like some fresh produce.  Note that it's the conventional produce that looked fresh, not the organic, so I went with conventional.  I got a beautiful head of romaine lettuce and a locally grown tomato and made is minimalist salad from that for today and tomorrow:


That's lettuce (washed and broken into 2 pieces per leaf) and sliced tomato.  No fork or dressing required; can be eaten anywhere with ease.  I also got some "baby carrots".  So that's my snacking food.

I'm in Tennessee and I have to say I am a southerner when it comes to food (well, and background too).  I have so many fond memories of the food.  OMG, there's a pancake place on every block and fried chicken and BBQ.  The store deli had all kinds of this stuff plus mashed potatoes and the usual delicious sides you get in southern restaurants.  Fortunately there is healthy food I can eat too.  Here is what I cooked up for the next two days in my Instapot pressure cooker (one day's worth is shown here--lunch and dinner).

That's rice, potato, black-eyed peas, okra, zucchini, canned tomatoes, and baby kale.  and I added some singapore, tandoori and italian seasoning.  Here's the instapot in the bathroom (hotel cooking):

and they had good fruit too.  I bought a container of watermelon pieces that I ate this afternoon.  For tomorrow's breakfast I have oats, cinnamon, sliced grapes, strawberries and pineapple.  I'll heat that in the microwave.


 I think I'll stop at this store before leaving tomorrow tomorrow since I know I can get good produce and then I'll be set for a few more days.