Grocery Shrink

Multigrain Waffles with Chocolate Syrup–Happy Birthday Heidi!

Waffles

1 cup whole wheat flour

1 cup oat flour (pulverize rolled oats in a food processor)

1//4 teaspoon salt

1 Tablespoon sugar

4 teaspoons baking powder

1/4 cup oil

2 eggs

2 cups milk

1 teaspoon vanilla

Mix dry ingredients and wet ingredients separately, then combine. Cook in a waffle baker per manufacturer's instructions. (1/3 cup batter per waffle for about 5 minutes.)

Chocolate syrup

2 cups water

1/4 cup flour

1/4 cup pure cocoa powder

3/4 cup sugar

1 teaspoon vanilla extract

1/4 cup light cream or milk

Mix water, flour, cocoa, and sugar with a whisk until smooth. Cook over medium high heat until mixture is thickened. Remove from heat and whisk in vanilla and cream. Serve immediately with whipped cream. Yum!

(Oats tend to absorb a lot of moisture. If your batter gets too thick you can add more milk.)

This syrup tastes decadent, but it has about half the sugar of commercial syrups and the cocoa powder is rich in antioxidants.

Does it sound fancy in French? 

We ran out of milk today and my Mother-in-Law is delivering 2 gallons of raw, organic, hand-milked goodness on Sunday and I just can't bring myself to buy regular store milk to tide us over.  So instead of the usual tasty-o's and milk for breakfast, I made pancakes.  Pancakes are fun because you can use about anything in them for the liquid.  We used reconstituted dry milk, but juice or water works too. 

Pancake batter will also work in a waffle machine and since there are lots of hungry mouths here, we ran the waffle baker and skillet at the same time.

Pancakes and waffles are full of whole grain goodness and are low in fat and high in fiber, until the time comes to pour on the topping on.  Well, today I had an idea.  There was half a quart of home frozen peaches in the refrigerator that wasn't going to be fresh much longer.  The family was getting tired of seeing it at every meal, so I poured it into the blender with 6 frozen strawberries.  While that was blending, I heated 1/4 cup water with 1 packet of plain gelatin and added that to the fruit.  The result was a frothy blend of naturally sweet pancake topping that got thicker as it sat.  With a little dollop of whipped cream, it was even better.  It tasted like spring.

We doubled the batter recipe and had a tray full of pancakes and waffles to freeze.  I think I'll triple the batch next time, if I can find a big enough bowl.

Peach Pancakes

Power Snack:

1 cheese stick, cut into cubes, an ounce of raw almonds, a couple of tablespoons of craisins, and a handful of raw sugar snap peas. In this small mixture you have something from every food group, a wide range of colors and textures and it's easy to pack for the road. Yum!

My sister in law, Gena, just shared with me her delicious tuna casserole recipe.  It makes 4–9×13 casseroles.  Serve 1 for dinner and freeze the other 3.  It makes a great meal for a new mother. With a recipe this size you can taker her one to eat and one for her freezer.

Here's Gena's original recipe and a lighter one follows:

Tuna Casserole for the Freezer

4-12oz bags of egg noodles

1-4lb can of tuna, drained (Coscto carries this size or you can use 8 regular size cans)

2-1 lb bags of frozen peas

2 sticks of butter

2 cups of flour

8 cups milk

2 cups sour cream

4 Tablespoons of chicken seasoning (recipe follows)

20 oz shredded cheese

Cook noodles according to package directions.  Meanwhile, melt butter in a heavy sauce pan.  Stir in flour to form a roux. Whisk in milk and cook until mixture thickens.  Remove from heat and stir in chicken seasoning, sour cream and cheese.  Add peas, tuna, and noddles.  Mix well and divide into 4-9×13 pans.  Freeze.  Thaw overnight in the refrigerator.  Top with additional cheese and bake at 350 until mixture is heated through and cheese is melted.  

Chicken seasoning:

3 tablespoons onion powder

3 tablespoons salt

1 1/2 tablespoons basil

1 tablespoon garlic powder

1 teaspoon oregano

Mix well, makes 8 tablespoons

Tuna casserole for the freezer, (a little lighter)

4–12 oz packages whole wheat pasta

1–4lb can tuna, drained (or 8 small cans)

4 T chicken seasoning

2–lb frozen peas

1 sick butter

2 cups flour

8 cups skim milk

2 cups plain non-fat yogurt

16 oz shredded cheese

Cook pasta according to package directions, drain.  Meanwhile melt butter in a heavy sauce pan.  Pour milk into a large bowl and wisk in flour.  Pour into melted butter.  Heat and stir until thickened.  Remove from heat and stir in chicken seasoning, yogurt, and cheese.  Add peas, tuna, and noodles.  Stir well and divide among 4 greased 9 x 13 casseroles.  To cook immediately top with cheese and bake at 350 for 20 mintues.  Or thaw overnight in the refrigerator.  Bake at 350 until cheese is melted and it is heated through.