Maple Pecan Oat Waffles

 

Early on Saturday mornings… typically I will leisurely catch up on my recorded cooking programs while drinking the coffee required for all of that carpe diem stuff.  Today was a little different in that I only watched part of one show.  I love Alton Brown’s “Good Eats” and this particular episode was all about “Oats”.  One of the featured recipes was for “Waffles” using…you guessed it, “Oats”.  I don’t make waffles near enough to please my husband and I love oats, so I had to copy his recipe and tinker a bit. The result is what you see below and I think makes excellent oooaaahfffles.     

Maple Pecan Oat Waffles

Ingredients

2 ¼ c buttermilk (room temperature)

6 oz. old fashioned oats, by weight (toasted)
3 oz. chopped pecans, by weight (toasted)
5 oz. all-purpose flour, by weight
2 t baking powder
1 t baking soda
¾ t salt
¼ c maple syrup
2 oz. melted unsalted butter (cooled)

Method

·         Reserve 2 T toasted oats and 2 T toasted pecans and add remaining to a food processor.

·         Process together until it resembles the texture of flour.  Add all-purpose flour baking powder, baking soda and salt to oat pecan mixture and process until combined. 

·         In a large bowl add eggs and slightly beat, add buttermilk, maple syrup and melted butter stirring until mixed. 

·         Add dry ingredient mixture in thirds stirring after each and until well combined.  Add reserved pecans and oats to batter and stir until combined.

·         Let batter rest while preheating waffle iron.  Follow manufacturer’s instructions about the operation of your waffle iron.  

·         When preheated, ladle amount to cover surface of waffle iron without overflowing. 

·         Cook until golden brown.  Continue until all batter is used… keeping waffles warm in oven until all cooked and ready to serve. 

Tip: oats and pecans can be toasted on the stovetop separately in a dry pan continuously stirring for 3 minutes or in an oven.

Serving suggestion:  heat syrup and additional pecans together and pour over waffles…enjoy!

 ~CGJ

Quick Mini Binis (Beignets)

I have quite a reputation for making Beignets that I serve at our local

Shreveport Farmers’ Market.  It doesn’t start until June 1 and lasts through the Summer.  You wouldn’t believe how often I get asked when it will be and why don’t I have a regular venue.  Everyone misses those sweet, (made from scratch) yeast dough pillows of goodness.  There’s the standard Beignet order of 3 and then what we call Mini Binis…a smaller bite sized, easier to share form of the standard, plus the kiddos love them.  I decided to create a quick version to share with you as most care not to commit the 4 plus hours per batch to make them from scratch.  The slow yeast dough method is best of course…but you’ll just have to come see me at the Farmers’ Market to get those.  In the meanwhile…enjoy!

Quick Mini Binis

Yield 12 Mini Binis, 2-4 servings

Ingredients

1 c self-rising flour

1/8 t salt
Dash of nutmeg
2 T honey
1/2 c buttermilk
Vegetable oil – enough to make a minimum of 2 inches in your frying pan
1 c powdered sugar
(have measured in a heatproof dish, ready to receive hot Mini Binis)

Method

• Measure all ingredients.
• Pour oil into the pan and begin to heat.
• Mix flour salt and nutmeg in a bowl, add honey and buttermilk and stir until combined.
• When oil is at the proper frying temperature of 360 degrees Fahrenheit, drop the batter in batches (I use a small cookie scoop) into the hot oil.  Do not crowd with too many at a time as this will decrease the temperature and allow for oil absorption.  Continuously monitor temperature, turning Mini Binis as they brown. 
• When golden brown on all sides, remove from the oil and place into the powdered sugar, coat and plate. 
• Continue cooking in batches until all batter is used.

~CGJ

Sweet Potato Pancakes

 

 

It's been a long week and we're going to have a quiet evening with one of our favorite television shows and a quick supper.  I have to go to work early in the morning (Saturday) to help with a special event and I'm wanting something fast, comforting, and light but hearty.  Breakfast for supper or breakfast for breakfast...these sweet potato pancakes will satisfy.  Neil liked them so much, he's cleaning up the kitchen right now out of appreciation.  This one's a keeper!   

Sweet Potato Pancakes

Yield – 4 servings (10 to 12 medium pancakes)

Ingredients

1 medium sweet potato (peeled, cubed into ½ inch pieces and microwaved for 5 minutes with 1 T water)

1 c buttermilk

3 T granulated sugar

1 t vanilla

½ t salt

½ t cinnamon

1 egg

1 c self-rising flour

¼ c whole wheat flour

1 T vegetable oil

 

Method

• Place sweet potatoes, buttermilk, sugar, vanilla, salt, cinnamon and egg in a mixing bowl. 
• Beat with a hand mixer until well incorporated. 
• Add self-rising flour and whole wheat flour, mix until combined.
• Heat non-stick skillet on medium, add oil…, portion out batter, cook and turn when bubbles form on top.  Cook second side until light golden brown. 
• Continue cooking in batches until all batter is used. 
• Serve with butter and syrup of choice, if desired.

Enjoy
~CGJ

Sweet Potato Hash

It's Good Friday morning, out of bed at 6 (yes I know)... and after being up for awhile checking email and news, I wanted something substantial, but healthy for breakfast.  Except for grocery shopping late last week for a dinner party... it had been a bit since I had shopped, so ingredient options were limited.  Luckily it all came together. 

By starting the sweet potatoes in the microwave, the time from idea... to on the plate was just about 20 minutes and my sweetie loved it too. 

 

Sweet Potato Hash – Yield 4 servings

Ingredients

• 2 large sweet potatoes, peeled and diced into ½ inch cubes 
• 2 tablespoons water
• 1 large onion, chopped medium
• 1 teaspoon chopped garlic
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon smoked paprika
• ½ teaspoon hot sauce (I use Tabasco)
• 4 raw eggs (Optional)

Method

Start sweet potatoes in the microwave in a covered dish with the water for 5 minutes on high.
Meanwhile, heat pan on medium, add olive oil and onions.  Sauté while stirring for 3 minutes. 

Add garlic and continue sautéing for 2 minutes or until onions begin to caramelize. 

Add sweet potatoes, salt, pepper, smoked paprika and hot sauce… continuing to cook and stir for 5 minutes.

Check for seasoning and add additional salt, pepper, paprika or hot sauce if desired.

Optional: If desired make 4 wells into the hash add a raw egg into each, cover and cook for about 3 to 4 minutes, or until desired doneness.

Enjoy

~CGJ

Cheddar Thyme Biscuits

We love our leisurely Saturday morning coffeetime... reading the newspaper, catching up on emails and watching (my) recorded cooking shows.  It's no effort to mix up a batch of biscuits, either plain or with the cheddar and fresh thyme that is in this recipe.  Eating them buttered and just out of the oven is the best...and even better with homemade Strawberry Fig Jam.

If you have an iron skillet

I would recommend using it instead of other bakeware,

as the resulting bottom crust

that develops is divine.

   

          This skillet is one handed down from my Grandmother. 

I treasure it, not only for the memories of family meals with loved ones, but because it is well seasoned and creates a consistent product every time.

                        
                        2 cups self rising flour
                        1/2 t baking powder
                        1 t fresh thyme
                        1 c grated cheddar cheese
                        1 1/4 c buttermilk
                        4 T salted butter (melted)
                        Kosher salt

• Preheat oven to 375 degrees 
• Sift flour and baking powder together in a bowl
• Add thyme and cheese, mix thoroughly 
• Add buttermilk, mix until all incorporated
• Put melted butter in skillet/baking dish
• Spoon biscuit mix into skillet/baking dish (should yield about 12 biscuits)
• Turn each biscuit over in butter, sprinkle with Kosher salt
• Bake on top oven rack for 25 minutes  

    Enjoy

    ~ CGJ






   

OMG Granola - (Oh My Goodness)

My family loves granola.  I love it too, but not the price.  I’ve thought for a long time that I could make it as good as or even better than what we have available at the grocery store and probably for less.  Well, last night I decided to put it to the test, but sorry to say that my data is incomplete and can't make the call on whether or not it’s cheaper because… we ate it before I could measure the yield.  Between my testing, Neil testing, Sara testing, Lori Baynham testing, Neil taking to friends and all of us coming back again and again, it’s almost gone.  So while the goal of making it better has certainly been achieved, I’ll have to get back to you on the cost savings…but as Lori said,         

"When it’s this good, who cares about the cost”.

OMG Granola – (Oh My Goodness)

Preheat oven to 300 degrees

Spray 2 half sheet pans with cooking spray

Mix together the following, divide and place on sheet pans

4 cups Old Fashioned Rolled Oats

2 cups chopped Pecans

2 cups Flaked Unsweetened Coconut

1 cup quartered dried Mediterranean Apricots*

1 cup Craisins*

½ cup Toasted Wheat Germ

½  cup Flax seed

1 cup Honey

½ cup Brown Sugar

Place in preheated oven and stir every 15 minutes for 1 hour.

If there is any left, store in an airtight container.  Enjoy!

*For less dry fruit, add and stir in halfway through cooking