Multi-Grain Waffles

Traditional waffles are a butter-laden, high-carb indulgence, but they make the transition to good fats and smart carbs beautifully, yielding crisp, nutty-tasting waffles with all the sweet pleasure of the original. The batter can also be used for pancakes.

Make Ahead Tip: Wrap any leftovers individually in plastic wrap and refrigerate for up to 2 days or freeze for up to 1 month. Reheat in a toaster or toaster oven.


2 cups buttermilk
1/2 cup old-fashioned rolled oats
2/3 cup whole-wheat flour
2/3 cup all-purpose flour
1/4 cup toasted wheat germ or cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, lightly beaten
1/4 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract


Mix buttermilk and oats in a medium bowl; let stand for 15 minutes. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Potato and Zucchini Frittata


1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon olive oil
1 garlic clove, minced
1 small onion, finely chopped
1 small zucchini (about 6 ounces), grated and squeezed dry in clean kitchen towel
1/2 cup queso fresco (2 ounces)
2 strips cooked crumbled turkey bacon, optional


Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.

Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.

Preheat the oven broiler to medium-high.

Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.

Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using.

Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes.

Remove carefully to a plate, or serve in wedges directly from the skillet.

Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese, and Almonds


  • 4 small zucchini, cut into 1/2-inch thick rounds (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt
  • 4 round, pocketless whole-grain pita
  • 1/3 cup prepared hummus
  • 1/4 cup crumbled goat cheese
  • 2 cups baby arugula
  • 1/4 cup chopped almonds
  • 1 lemon, quartered, for serving


1. Preheat the oven to 400 degrees F. Place the zucchini on a baking sheet. Drizzle with the olive oil, then sprinkle with 1 teaspoon salt; mix well and spread to 1 layer. Roast until browned and very tender, about 30 minutes, stirring halfway through.


2. Warm the pita on a grill or griddle until nicely toasted, but still soft, and spread each with 1 heaping tablespoon hummus. Top each piece with 1 tablespoon crumbled goat cheese, 1/4 of the roasted zucchini, about 1/2 cup baby arugula, and 1 tablespoon coarsely chopped almonds. Serve with a lemon wedge.


Pulled Pork Enchiladas (slow cooker)


  • 3 1/2  pounds  boneless pork shoulder Pork Enchiladas
  • 1  14-ounce can  chicken broth
  • 1/2  cup  chopped onion (1 medium)
  • 6  cloves  garlic, minced
  • 1  tablespoon  ground cumin
  • 2  to 3 teaspoons  ground chipotle chile pepper or hot chili powder
  • 1  teaspoon  salt
  • 3  10-ounce cans  enchilada sauce
  • 1  tablespoon  snipped fresh cilantro
  • 1  4-ounce can  diced green chile peppers
  • 8  ounces  cojita cheese, shredded (2 cups)
  • 8 to 12  8-inch  flour tortillas
  •      Snipped fresh cilantro
  •      Diced tomato or quartered grape tomatoes
  •     Sour cream (optional)


1. Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.

2. Preheat oven to 400°F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*

3. In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.

4. In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.

5. Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.

6. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings

*Test Kitchen Tip:At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.

*Recipe from BH&G


Almond Infused Gumbo

Try this almond infused gumbo dish to add a little extra spice to your table. It's fragrant, colorful and tasty!

Spicy Gumbo created by: Almond Board of California

servings: 4AlmondsNewOrleans

1 teaspoon ground red pepper
1/2 teaspoon ground black pepper
1 (12-ounce) package soy protein sausage or hamburger-style crumbles, or chicken-style tenders
2 tablespoons almond oil or corn oil
1/3 cup almond butter
1/2 cup chopped, natural almonds, roasted*
1/2 cup sliced fresh okra
1/2 cup chopped green bell peppers
1/2 cup chopped, seeded tomato
1/2 cup chopped white onion
1/4 cup chopped celery
1 tablespoon minced garlic
2 cups low-sodium vegetable stock
Salt, pepper and hot sauce to taste
preparation Combine ground red pepper and black pepper in a pie pan. Toss soy crumbles or tenders in this mixture to coat. Heat oil in a large, heavy-bottomed pot or Dutch oven. Fry crumbles or tenders on medium heat to warm throughout; remove and set aside. Whisk almond butter into remaining oil. Add almonds, okra, peppers, tomato, onion, celery and garlic; stir. Cover and cook, stirring occasionally, until onion is translucent and other vegetables are soft.   Return crumbles or tenders to pot. Stir in vegetable stock. Bring to a boil, then reduce heat and simmer uncovered for 10 to 15 minutes. Season with salt, pepper and hot sauce to taste. Serve over hot black-eyed peas or white beans.

* To roast slivered, chopped or sliced almonds : Spread in an un-greased baking pan. Place in 350ºF oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.


Brussels Sprout Slaw

Every year as I start to plan my Thanksgiving dinner I look around for something new to offer my guests. This year while thumbing through the November 2009 Thanksgiving issue of bon appetit I found my a new side dish for this year.

I tried this recipe to make sure that it was not just one of those recipes that look good in the magazine but taste good as well. I found this one to be simply a delight. I love the nutritional wallop that brussels sprouts provide and this recipe bumps that nutritional factor up materially with pecan nuts. As I had just discovered an excellent online source for nuts and dried fruits I will be making this dish again and again.

For additional flavor try adding dried cranberries, currents or golden raisens to garnish.


Nonstick vegetable oil spray
1 cup large pecan halves
1/4 cup pure maple syrup
1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning
1/4 teaspoon freshly ground black pepper
1/4 cup whole grain Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/4 cup vegetable oil
1 1/2 pounds brussels sprouts, trimmed


Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. DO AHEAD Can be made 2 days ahead. Store airtight.

Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper.

Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels.

Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. Dressing and brussels sprouts can be made 1 day ahead. Cover separately; chill.

Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans, dried cranberries, currents or golden raisens. Place slaw in serving bowl. Top with remaining pecans.

Tip: Look for Grade B pure maple syrup. It has a bolder maple flavor than the delicate Grade A


Bon Appétit


Julia Childs' Cheese Soufflé

Julia and Jacques Cooking at Home

From the book "Julia and Jacques Cooking at Home" we get this wonderfully light and cheesey souffle' recipe. For those readers unfamiliar with souffle' here is a brief description. A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" which is exactly what happens to this combination of custard and egg whites. Really, you have to try one to understand the goodness and this is a great recipe to start with.

I suppose my mind was drawn to this recipe with all of the media surrounding the opening of the new motion picture, "Julie & Julia." The movie based on two true life stories revolves around a frustrated temp secretary Julie Powell (Amy Adams) whom embarks on a year-long culinary quest to cook all 524 recipes in Julia Child's Mastering the Art of French Cooking. She chronicles her trials and tribulations in a blog that catches on with the food crowd. The film also covers the years Child (Meryl Streep) and her husband Paul (Stanley Tucci) spent in Paris during the 1940s and 1950s, when he was a foreign diplomat who was eventually investigated by Senator Joseph McCarthy for alleged communist ties.

Anyway, I found this recipe delightful and hope that the movie also measures up, bon appétit!

Serves: 6 / Preparation time: 30 minutes / Total time: 1 hour, 30 minutes

Room temperature butter (about 1 tablespoon), for greasing mold and collar

2 to 3 tablespoons grated Parmesan cheese

4 tablespoons butter

4 1/2 tablespoons flour

1 1/2 cups hot milk

1/2 teaspoon salt

1/8 teaspoon freshly ground white pepper

1/4 teaspoon paprika

Grating of nutmeg

6 large egg yolks

7 large egg whites

5 ounces Gruyere cheese, coarsely grated (about 1 1/2 cups)

Arrange oven rack in the bottom third of the oven and preheat to 350 degrees.

Butter a 6 or 8 cup souffle mold and sprinkle the Parmesan cheese over the bottom and sides. Cut a length of parchment paper or foil long enough to wrap around the mold with a 2-inch overlap. Fold the sheet in half lengthwise for a 6- to 8-inch band, and butter it well on one side.

To prepare the béchamel, melt the 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon to make a smooth paste. Cook for about 2 minutes without allowing it to color.

Remove the pan from the heat, let it cool a moment, stirring, then pour in all of the hot milk at once, whisking rapidly to blend. Bring the sauce to a boil over medium heat, stirring and clearing the sides of the pan with the whisk.

Cook for 2 minutes, whisking, as the béchamel bubbles slowly and becomes as thick as mayonnaise. Remove it from the heat and whisk in the salt, pepper, paprika and nutmeg.

One at a time, whisk in the egg yolks.

In a large, perfectly clean bowl, beat the egg whites until they're stiff.

Scoop one-quarter of the egg whites into the béchamel and whisk into the warm sauce to lighten it. Then scrape about one-third of the lightened sauce back over the egg whites in the mixing bowl and sprinkle on a good handful of the grated Gruyere cheese. Fold in the sauce and cheese by rapidly cutting down to the bottom of the bowl with a rubber spatula, then drawing the beaten whites up from the bottom and sides, and turning them over into the sauce blend.

When almost blended, fold in half of the rest of the sauce and Gruyere cheese, then the remaining sauce and cheese. Work rapidly, and do not over-blend.

Scrape the soufflé mixture into the mold. Smooth the top, wrap the parchment band, buttered side in, around the mold to form a tight collar, rising 3 or 4 inches above the top. Fasten at the overlap with 2 straight pins. (The unbaked soufflé can stand at room temperature for about 30 to 45 minutes, away from drafts.)

When ready to bake, place the soufflé on the rack in the lower third of the preheated oven.

Bake the soufflé for 45 minutes or more, until it has puffed about 2 inches into the collar and the top is nicely browned and slightly firm to the touch.

To check whether it is done, open the oven quickly and plunge a long skewer into the side of the puff; withdraw it and close the oven. If the skewer has moist bits of soufflé clinging to it, your soufflé will be creamy inside (and may not hold its height); serve now if you like it that way, or bake for a few more minutes. If the skewer is almost clean, the soufflé is more set and will maintain its puffiness better.

As soon as the soufflé has been removed from the oven, withdraw the pins and unwrap the collar. Immediately bring it to the table.

To serve, hold your serving fork and spoon back-to-back and plunge them into the crust to pull it apart. Spoon out portions that include some of the crusty sides and top, as well as the soft center.

"Julia and Jacques Cooking at Home" by Julia Child and Jacques Pépin
Detroit Free Press Susan M. Selasky for the Free Press Test Kitchen


Cheerios® breakfast bars

Around my house mornings are kind of hectic and getting anybody to sit down to a breakfast meal is a joke. I started searching for quick, nutritious breakfast solutions that would could be prepared ahead of time, eaten on the go and yet nutritious.
I found this recipe on the General Mills Cheerios® website and have simply loved it. Quick to make, just a simple grocery list with items often on sale or grocery coupons available. I substitute other fruit yogurt flavors and dried fruits such as cherry's, cranberry's, raisin's and apricots.

Nutritious and delicious you'll find this recipe works well for between meal snacks as well. So add these products to your shopping list, check for coupons and enjoy.

3    tablespoons butter or margarine
1    bag (10 oz) large marshmallows
6    cups MultiGrain Cheerios® cereal
1    container (6 oz) Yoplait® Original 99% Fat Free harvest peach yogurt (or other flavors)
3/4    cup diced dried peaches (use other dried fruit or combine fruits for variety)

1.    Butter 8-inch square (2-quart) glass baking dish. In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute 30 seconds, stirring after 1 minute, until smooth. Stir in cereal until coated. Press about 4 cups mixture firmly in pan. Spread yogurt over top.
2.    Mix dried peaches and remaining cereal mixture (if cereal mixture has become firm, microwave uncovered on High 30 seconds to soften). Spread over top of yogurt; press firmly with dampened hands. Refrigerate until firm, about 30 minutes.
3.    For bars, cut into 4 rows by 3 rows. Store covered in refrigerator.

For more nutritional information go to Cheerios®


Cream of Beans

Cream of Beans
Serves: 2


1 can
black beans without the juice (16 ounces)
1 cup
fat free or low fat milk
2 tablespoons
olive oil
1 clove
garlic, finely minced
2 tablespoons
white onion, finely chopped
1/4 cup
red or green pepper (2 ounces)
1/4 cup
chopped carrots (2 ounces)
2 tablespoons
chopped celery

salt and pepper to taste


  1. In a medium size pot, heat the olive oil at medium temperature, add the garlic and the onion and cook for 3 minutes. Add the rest of the vegetables and cook for 3-5 more minutes.
  2. Add the beans and condiments (salt and pepper); mix, cover and bring to a boil. Boil for about 10 minutes.
  3. Blend the mix in a blender/mixer and pour back into the pot. Add the milk and heat for a few minutes without bringing to a boil.

If desired, serve with sour cream, chopped tomato, avocado, chopped hot peppers, cilantro and hot corn tortillas.

Source: Why Milk?


Classic Guacamole

Classic Guacamole



  • 4 ripe Fresh California avocados, seeded and peeled
  • 2 Tbsp lemon juice
  • 1 clove garlic, crushed
  • 1 tomato, finely chopped
  • ¼ Cup finely chopped onion
  • ¼ tsp ground cumin
  • 3 drops hot pepper sauce
  • Tortilla chips



1. Using a fork, coarsely mash avocado with lemon juice and garlic.

2. Stir in remaining ingredients to blend.

3. Garnish as desired and serve with tortilla chips.

Source: California Avocado Commission


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