These were so good they were devoured before I could snap a pic!
4 tbsp butter, melted
1 3/4 c flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c cottage cheese
1 c milk
2 eggs, beaten
2 1/2 tbsp honey
Preheat waffle iron.
Mix dry ingredients together. Whisk together wet ingredients. Combine.
Cook in the waffle till golden. Serve with Peach Honey Sauce.
Peach Honey Sauce
2 ripe peahes
2 thsp lemon juice
2 tbsp honey
Combine in blender and puree.
This recipe is from Patricia Wells, I made a few minor changes. This is the perfect comfort food for meatless Monday!
4 c basil leaves
3 tbsp olive oil
1 tsp sea salt
8 oz pasta
1 bunch of zuk blossoms, chiffonade
25 brined olives, chopped
1/4 c capers, drained and chopped
1 c grated parmigiano
Cook pasta accourding to package.
Combine 3 tbps oil, salt and basil in a food processor and purée.
Drain pasta and toss with remaining ingredients.
This recipe is from Skinny Taste – so good served with Trader Joes Island Salsa.
3 cloves garlic, crushed
2 tbsp jerk seasoning
1 1/2 lb chicken thighs
1 tbsp lime juice
1/4 c orange juice
1 tbsp cilantro
Salt and pepper chicken. Place in slow cooker and cover with garlic and jerk seasoning. Add juices and cilantro and cook on low for 4 hours.
When the chicken is done, shred it with two forks.
This goes perfect with beef meatballs and Favas!
1 1/3 c basmati, well rinsed
1 tbsp ghee
1 tbsp grape seed oil
1/2 c orzo
2 1/2 c chicken stock
1 tsp salt
Heat the ghee and oil over medium high heat, add the orzo and saute for 5 min until golden. Add rice, stock and salt and simmer over low for 15 min.
Turn off heat and ley rest 10 min. Fluff with a fork before serving.
So moist and tasty! I love Ottolenghi.
2 tbsp olive oil
2 1/3 c fava beans (frozen or fresh)
4 thyme sprigs
6 cloves garlic, minced
8 green onions, sliced thin
2 1/2 tbsp lemon juice
2 c chicken stock
Salt and pepper
2 tsp chopped parsley, mint, dill and cilantro
1 lb ground beef
1 medium onion, sliced thin
1 c bread crumbs
2 tbsp each chopped flat leaf parsley, mint, dill and cilantro
2 cloves garlic, minced
4 tsp baharat spice mix
4 tsp ground cumin
2 tsp capers, chopped
1 egg beaten
3/4 tsp salt
Combine all meatball ingredients in a bowl, until well mixed. Form into ping pong size balls.
Heat 1 tbsp of oil in a skillet and brown the meatballs all over. Remove and set aside.
Heat the remaining 2 tbsp olive oil over medium heat. Add the thyme, garlic, Favas and green onions and sauté 3 minutes. Add the lemon juice, stock salt and pepper, cover and cook for 10 minutes over low heat.
Return the meatballs to the pan and add the remaining stock and cover simmering for 25 minutes. Add the herbs and serve.
Serves 4 – 6.
This sandwiches are so tasty!
4 sandwich roll
4 scallions, sliced thin
4 large hard boiled egg, sliced
1 – 2 tomatoes, sliced
Salt and fresh pepper
4 lettuce leaves
Spread mayo over rolls, top with scallions, lettuce leaf,tomato slices sliced egg and salt and pepper.
Makes 4 sandwiches.
These little pork patties are packed with flavor! The lemongrass really makes them special – so do make sure to seek it out at your local farmers market or Asian Market.
1 lb groung pork
4 shallots, minced
4 lemongrass stalks (bottom 1/3 only), sliced thin
2 garlic cloves, minced
2 tsp black pepper
1 tbsp Vietnamese fish sauce
2 tbsp grated fresh ginger
2 tsp red pepper flakes
1 carrot, grated
1 bunch of cilantro
1 bunch of mint
1 bunch of basil
1 diakon, sliced thin
Combine all for parties in a bowl and mix well. Form into 10 – 12 patties (I use a cookie scoop to make sure they are all even). Chill for a few minutes.
Heat grill to medium high heat. Brush with a little oil. Grill patties for 4 minutes per side.
Serve with garnish.
Serves 5 – 6.
This quick soup screams spring and is oh so tasty!!
6 c chicken stock
1 c mint
6 oz baby bok choy (cut into bite soze pieces) or spinach
8 oz crimini mushrooms, sliced
Salt and pepper
1 container medium-firm tofu, drained, dried and sliced into bite size pieces
3 scallions, sliced thin
Bring stock to a boil in a large pot. Reduce to medium low and add mint, simmer until ready to use (at least 10 min).
Add bok choy and mushrooms, simmer 5 minutes. Remove mint, add tofu and simmer 2 more minutes.
Garnish with scallions and your favorite hot sauce.
Serves 6. 2 WW PP.
This is spring goodness on a plate! Perfect for a weeknight meal. The spiciness of the arugula really compliments the pesto. Any extra pesto freezes wonderfully.
1 bunch of asparagus, steamed for 3 min
2 green garlic or 4 cloves of garlic
1/4 c olive oil
2 oz parmesan
Salt and pepper
2 – 4 oz water
10 oz arugala
20 cherry tomatoes, halved
16 oz pasta, cooked according to package
In a vitamix dump the asparagus, garlic (head only), olive oil, cheese and blitz until smooth. If too thick thin with water 2 tbsp at a time. Season with salt and pepper.
Toss the arugula with a little olive oil and lemon. Divide between 4 plates with tomatoes.
Toss 1/2 the pesto with pasta. Place onto of arugula and top with a little grated cheese.