Cranberry Cornmeal Waffles

Prep: 10 mins

Cook: 10 mins

Level: Easy

Serves: Updated

2

Description

Got leftover cranberry sauce from Thanksgiving dinner? Make these crispy waffles!

Ingredients

• FOR THE WAFFLES:
• ¼ cups Cornmeal
• ½ cups Flour
• 2 Tablespoons Cornstarch
• ¼ teaspoons Salt
• ¼ teaspoons Baking Powder
• ⅛ teaspoons Baking Soda
• ¼ cups Milk
• ¼ cups Canola Oil
• 1 whole Egg, Separated
• 1 Tablespoon Sugar
• 1 cup Leftover Canned Whole Cranberry Sauce (or Make Your Own, Below)
• FOR THE CRANBERRY SAUCE (OPTIONAL):
• 1 cup Fresh Cranberries
• 3 Tablespoons Sugar
• 1 Tablespoon Water

• FOR THE WAFFLES:
• ¼ cups Cornmeal
• ½ cups Flour
• 2 Tablespoons Cornstarch
• ¼ teaspoons Salt
• ¼ teaspoons Baking Powder
• ⅛ teaspoons Baking Soda
• ¼ cups Milk
• ¼ cups Canola Oil
• 1 whole Egg, Separated
• 1 Tablespoon Sugar
• 1 cup Leftover Canned Whole Cranberry Sauce (or Make Your Own, Below)
• FOR THE CRANBERRY SAUCE (OPTIONAL):
• 1 cup Fresh Cranberries
• 3 Tablespoons Sugar
• 1 Tablespoon Water

Preparation

Preheat your waffle iron to the highest setting. Mine is 5.

In a medium bowl, whisk together the cornmeal, flour, cornstarch, salt, baking powder and baking soda.

In a glass measuring cup, whisk together the milk, canola oil, and egg yolk.

In a separate small bowl, beat the egg white until soft peaks form. You can do it by hand, or use an electric mixer. Add the sugar, and continue beating until stiff.

Pour the milk mixture into the dry ingredients and stir to combine, but do not over mix. It will be thick. Next, add one-third of the egg whites, and fold them into the waffle batter. Proper folding technique is down the middle with the narrowest part of the spatula, and then sweep the edges of the bowl. Repeat until well-combined. Repeat the process with the remaining egg white in two batches.

Next, stir in the cranberry sauce. If you don’t have leftover sauce from Thanksgiving, you can make your own (below).

Place a heaping ½ cup of batter on your waffle iron (this is half of the mixture). Close the lid and cook until the light tells you it’s done. I use a regular, not Belgian waffle iron. If you’re using a Belgian waffle iron, you’ll probably have to double the recipe because they hold more batter. Remove the cooked waffle to a plate. Repeat with the last half of the batter to make the second waffle.

Note: If you need to make cranberry sauce: combine all the ingredients in a saucepan and cook on low for 4-5 minutes, until the berries start popping. It’s best to stop the cooking process before they turn into a mush; you want mostly whole berries.

post from sitemap

Broccoli Wild Rice Casserole!

Prep: 20 mins

Cook: 35 mins

Level: Easy

Serves: Updated

12

Description

Wow your guests with a healthier version of the typical broccoli rice casserole. No dairy!

Ingredients

• 2 cups Cooked Wild Rice
• 4 cups Vegetarian Broth, Plus 2 Tablespoons For Sautéing
• 1 whole Medium Onion, Finely Diced
• 1 pound Diced Mushrooms (crimini Or White Button)
• 2 stalks Celery, Finely Diced
• 3 heads Broccoli, Cut Into Small Florets
• ¾ cups Almond Flour, Divided
• 1 teaspoon Sea Salt
• 2 teaspoons Rubbed Sage

• 2 cups Cooked Wild Rice
• 4 cups Vegetarian Broth, Plus 2 Tablespoons For Sautéing
• 1 whole Medium Onion, Finely Diced
• 1 pound Diced Mushrooms (crimini Or White Button)
• 2 stalks Celery, Finely Diced
• 3 heads Broccoli, Cut Into Small Florets
• ¾ cups Almond Flour, Divided
• 1 teaspoon Sea Salt
• 2 teaspoons Rubbed Sage

Preparation

1. Preheat oven to 350ºF.
2. Cook the wild rice as directed in package.
3. Heat 2 tablespoons veggie broth over medium-high heat in a large saucepan.
4. Add onions and mushrooms, stirring occasionally for about 5 minutes or until the liquid begins to evaporate.
5. Add the celery and cook for another 5 minutes or until the vegetables begin to turn darker in color.
6. While veggies are cooking, blanch broccoli. To blanch, bring broccoli to a boil and cook for about 3 minutes. Immediately remove broccoli and drain, then plunge it into a bowl of ice water to stop the cooking process. Remove from ice water and set aside.
7. Sprinkle 1/4 cup almond flour on the vegetables and stir.
8. Pour remaining 4 cups broth into the mixture and stir to combine. Add the seasonings.
9. Bring the mixture to a gentle boil and allow to thicken.
10. Add the rice and broccoli to the vegetable mixture and stir to combine.
11. Pour the mixture into a 2-quart baking dish. Sprinkle remaining 1/2 cup almond flour on top of mixture.
12. Cover with foil and bake for 20 minutes. Remove foil and bake for another 15 minutes or until slightly golden brown.

Recipe inspired by The Pioneer Woman’s Broccoli Rice Casserole.

post from sitemap

Paleo Mini Bagels

Prep: 15 mins

Cook: 17 mins

Level: Easy

Serves: Updated

16

Description

Paleo Mini Bagels are an easy-to-make gluten-free breakfast.

Ingredients

• 1-½ cup Blanched Almond Flour
• ¼ cups Golden Flaxmeal
• 1 Tablespoon Coconut Flour
• 1 teaspoon Baking Soda
• ¼ teaspoons Celtic Sea Salt
• 5 whole Large Eggs
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Poppy Seeds
• 1 Tablespoon Sesame Seeds
• 1 Tablespoon Onion Flakes

• 1-½ cup Blanched Almond Flour
• ¼ cups Golden Flaxmeal
• 1 Tablespoon Coconut Flour
• 1 teaspoon Baking Soda
• ¼ teaspoons Celtic Sea Salt
• 5 whole Large Eggs
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Poppy Seeds
• 1 Tablespoon Sesame Seeds
• 1 Tablespoon Onion Flakes

Preparation

In a food processor, pulse almond flour, flax meal, coconut flour, baking soda, and salt. Add eggs and vinegar, and pulse until thoroughly combined.

Fit a pastry bag with a ⅜-inch round tip (Ateco #804) and fill bag with batter. Pipe into a mini donut pan. Sprinkle bagels with poppy seeds, sesame seeds, and onion flakes.

Bake at 350°F for 14–17 minutes, until a toothpick inserted into the center of a bagel comes out clean. Let bagels cool in the pan for 10 minutes.

Serve.

post from sitemap

Ginger Kraut

Prep: 20 mins

Cook: -

Level: Easy

Serves: Updated

8

Description

Maintain good health this holiday season with this simple tasty recipe that will relieve digestive issues such as heartburn, gas, bloating and more.

Ingredients

• 1 whole Cabbage
• 6 teaspoons Grated Ginger
• 1 Tablespoon Sea Salt

• 1 whole Cabbage
• 6 teaspoons Grated Ginger
• 1 Tablespoon Sea Salt

Preparation

Pull 3 outer leaves off the head of cabbage and set aside. Shred the remaining cabbage in a food processor, mandoline or chop with a knife. Add the remaining cabbage, ginger and sea salt to a big bowl.
Massage the cabbage mixture with your hands until it breaks down and becomes soft (about 10 minutes). Let it sit for 10 minutes. The cabbage will become very soft and wet.

Pack the cabbage in the Mason jar tightly, pushing it all the way down until it submerges in its own juices (this is the brine). Leave about 1½ inches of space from the top of the jar. If there is not enough brine to cover the cabbage, add more brine by combining a teaspoon of sea salt with 1 cup of water.

Roll up the reserved leaves and place them in the jar to push the cabbage under the brine. Screw on the jar loosely so gas can escape as fermentation takes place. Set on the counter for 4–7 days in a cool, shaded place. In the summer fermentation will take only about 4 days, while in the cooler months it could take up to 7 or more. Taste the kraut after 4 days and if it is at the consistency and taste you like, it’s ready to eat.

During fermentation the sauerkraut will bubble a little and become cloudy. If scum appears, remove it with a spoon.

Remove the rolled up cabbage leaves and toss in the garbage before eating.

post from sitemap

Mushroom Arugula Flatbread Pizza

Prep: 5 mins

Cook: 10 mins

Level: Easy

Serves: Updated

2

Description

An easy, 15-minute weeknight meal made with only 5 ingredients!

Ingredients

• 2 whole Flatbreads (I Used A Garlic Naan)
• 2 Tablespoons Boursin Garlic And Herb Cheese
• ½ cups Mozzarella, Sliced Thin
• 1 cup Sliced Mushrooms (mix Of Shiitake And Baby Portobello)
• ½ cups Arugula

• 2 whole Flatbreads (I Used A Garlic Naan)
• 2 Tablespoons Boursin Garlic And Herb Cheese
• ½ cups Mozzarella, Sliced Thin
• 1 cup Sliced Mushrooms (mix Of Shiitake And Baby Portobello)
• ½ cups Arugula

Preparation

Preheat oven to 400 F. Put your flatbread onto a baking tray. Spread half of the Boursin cheese onto each flatbread. Sprinkle half of the mozzarella on each. Layer half of the mushrooms onto each flatbread and place in the oven and bake for 7-10 minutes until the cheese has melted and the flatbread is golden brown. Take pan out of the oven and top each with half of the arugula. Serve immediately.

post from sitemap