Saturday, December 17, 2016

Weekly Recipes; Food for thought

I haven't posted any weekly recipe posts for quite awhile because I feel like I haven't been cooking. Of course we've still eaten dinner but with my husband gone every night for rehearsals - Rocky Horror Show - right now so dinner is usually something I can quickly pull together before we head to dance. Making pasta, soup, or the occasional grilled cheese for Groovy Girl allows me to eat dinner how I like which is a small plate of crackers, cheese, and some fruit/veggie or blue chips and homemade salsa.  I tend to be hungry right after school depending on what I had for lunch and I feel better when I eat mini-meals. My husband, the athlete, always-on-the-go, needs a full meal.

That said this morning I was inspired to whip up some waffles.  I have a recipe I've used for years but this morning my head was foggy and I could not recall exactly which recipe book it was in.  In order to not waste precious time I googled for a recipe.  Several links down I spotted Ree Drummond's signature site and clicked to see what she had to say about waffles. Sometimes I just click there to be amused and then move on to different site for another recipe but today hers seemed doable and interesting.  My arm hurts now from whipping up the egg whites but I definitely would make this again and soon with holiday season just a week away.

From Ree's site:



10 Minutes
10 Minutes
8 Servings
  • 2 cups All-purpose Flour
  • 3 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/4 cup Sugar
  • 1-1/2 cup Milk
  • 2 whole Egg Yolks
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon (additional) Vanilla Extract
  • 1 stick (1/2 Cup) Salted Butter, Melted
  • 4 whole Egg Whites
Preheat the waffle iron to the regular setting.

Sift together the flour, baking powder, salt, and sugar in a bowl. 

In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.

In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.

Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.

I know it seems labor intensive with the whole egg white thing but I do think it made ours fluffier.  The two teenage girls on sleeping on the sofa complained about my kitchen activity until I told them I was making waffles.  They wrapped themselves in blankets and moved on over to the table as soon as I plated up pretty waffles. I would have taken a photo before they dug in but I've somehow managed to lose my phone somewhere in the house. Enjoy! 

P.S. I made this recipe exactly as it says except I used almond milk.
P.P.S. I have one last assignment to turn in for my Google class which has been difficult. I'll be glad once again to not have to think about homework.

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