whole wheat zucchini waffles

 

We love this recipe.  I love that they are full of zucchini but hidden behind the sweet flavor and aroma of cinnamon.

whole wheat zucchini waffles (gimmesomeoven.com) 

1 large zucchini, ends trimmed

1 1/2 cups whole wheat flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 teaspoon cinnamon

1/3 cup sugar (I used 2 tablespoons)

1 1/2 cups milk

2 eggs

1 teaspoon vanilla extract

Preheat waffle maker to 400 degrees.

Grate the zucchini on the large holes of a box grater.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon and sugar.  Stir together.

In another bowl, whisk together the milk, eggs and vanilla.  Add the dry ingredients and beat until smooth.  Fold in the zucchini and mix well.

Spray the waffle maker with cooking spray.  Pour 1/2 cup batter into the  waffle maker and close the top.  Cook for 5 minutes or until the waffles are as crisp as you like.  Repeat with remaining batter.  Serve hot with your favorite toppings.

whole wheat zuchinni pancakes

 

These zucchini pancakes are AWESOME.  I love that they are whole wheat and I love that they contain zucchini, cinnamon and nutmeg.  Instead of syrup we put some light whipped cream and blueberries on top.  I kept pushing more blueberries than whipped cream. :) 

Note:  I reduced the sugar and omitted the fat.  Didn't need it at all.

zucchini pancakes (slightly adapted from two peas and their pod)

2 1/4 cups whole wheat flour

2 teaspsoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon coarse salt

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1 tablespoons brown sugar

2 cups buttermilk

2 eggs

1 teaspoon vanilla extract

1 cup grated zucchini

Mix dry ingredients together.  Mix wet ingredients together.

Combine wet and dry ingredients.  Fold in zucchini.

Cook pancakes as you normally would.  I used 1/4 cup batter per pancake.

italian marinated chicken

 

I really, really liked this marinade.  It was so simple and I didn't even use any of the oil it called for since I was using chicken thighs.  Great one.

italian marinated chicken (adapted from the whole cook)

10 chicken thighs, boneless, skinless and trimmed

1/4 cup red wine vinegar

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon onion powder

1/2 teaspoon crushed red pepper

3/4 teaspoon salt

1/2 teaspoon pepper

1 teaspoon lemon juice

Place your chicken in a gallon ziploc bag with all ingredients for the dressing.  Seal the bag, squeezing out any excess air. Let the chicken marinate for at least one hour and up to 12 hours.  Grill chicken according to how you like it.

homemade waffles

 

My kids are always happier at church if I make a "real" breakfast.  This morning I tried Betty Crocker's waffle recipe and added some cinnamon.  With Nutella and strawberries they were very much appreciated.

Note:  I doubled the following recipe.  I halved the butter/oil.

homemade waffles (Betty Crocker's cookbook)

2 eggs

w cups all-purpose flour or whole wheat flour

1/2 cup vegetable oil or butter, melted

1 3/4 cup milk

1 tablespoon granulated or brown sugar

4 teaspoons baking powder

1/4 teaspoon salt

Heat waffle iron.  Beat eggs with hand beater in medium bowl until fluffy (I used an electric mixer).  Beat in remaining ingredients just until smooth.  Pour batter from cup or pitcher onto center of hot waffle iron (I poured a half cup of batter into the iron.  Bake about 5 minutes or until steaming stops. 

curried potatoes and chickpeas

 

Big hit!  In fact, my mom asked me for the recipe.  

curried potatoes and chickpeas (food network)

1.5 pounds yukon gold potatoes, 3/4-inch chunks

salt

3 tablespoons butter (I used two)

1 1/2 teaspoons curry powder

1/4 teaspoon cayenne pepper

1 (15 ounce) can chickpeas, drained

2 cups fried onions 

1/2 cup greek yogurt

1/4 cup cilantro

2 tablespoons lime juice

1 jalapeno pepper, sliced (optional)

Put potatoes, 2 teaspoons salt and enough cold water to cover potatoesi n a saucepan. Bring to a boil. Reduce heat to a simmer and cook until tender, 3-6 minutes.  Reserve 1 cup cooking water.  Drain potatoes.

Melt butter in a large skillet.  Add potatoes and cook for 8 minutes.  Stir in curry and cayenne.

Add chickpeas, 1 cup onions and 1/2 cup reserved cooking water.  Cook until heated, 3 minutes.

Mix yogurt, cilantro, lime juice and 2 tablespoons water in a bowl.  Divide curry and sauce among bowls and top with onions and jalapeno.

stuffed shells

 

This dish was so yummy!  So easy to make and everyone seemed to really enjoy it.  After dinner there was only one shell left in the pan but everyone was too stuffed to eat it. 

stuffed shells (adapted from Dinner at the Zoo)

24 jumbo shells, cooked according to package directions

1 1/2 cups low-fat cottage cheese

2 cups shredded mozzarella cheese, divided

8 ounces frozen chopped spinach, thawed

2 teapsoons Italian seasoning

salt and pepper to taste

1/4 cup grated Parmesan cheese

2-3 cups marinara sauce, divided

cooking spray

Preheat oven to 375 degrees.  Coat a 9x13" baking pan with cooking spray.  Spread 1 1/2 cups of marinara sauce in an even layer in the bottom of the pan.  Place the cottage cheese, 1/2 cup mozzarella cheese, Italian seasoning, salt, pepper and parmesan cheese in a bowl.  Stir to combine.

Fill each shell with the mixture and place in the baking dish.  Spoon the remaining marinara sauce over the shells, then sprinkle the rest of the cheese on top.

Bake for 20 minutes, covered.  Then uncover the pan ad cook for an additional 10 minutes or until cheese is melted and starts to brown.

red curry with green beans

 

I needed a vegetarian side dish to go with our main dish and really wanted to use green beans.  I adjusted a recipe I found online and it was great!

red curry with green beans (adapted from cookieandkate.com)

jasmine rice, cooked according to directions, for serving

1-2 teaspoons olive oil

1 small white onion, sliced

pinch of salt

2 cloves garlic, minced

1 red bell pepper, sliced into long strips

1 zucchini, halved lengthwise and sliced

2 cans cut green beans, drained

2 tablespoons Thai red curry paste

1/2 can light coconut milk

1 tablespoon soy sauce

2 teaspoons rice vinegar or fresh lime juice

Warm a large skillet with deep sides over medium heat.  Once it's hot add the oil.  Add the onion and a sprinkle of salt and cook, stirring often until the onion has softened, about 5 minutes.  Add the garlic and cook until  fragrant about 30 seconds.  Add the red pepper and zucchini and cook 3-5 minutes.  Add the curry paste and cook, stirring often for 2 minutes.  Add the coconut milk and soy sauce.  Bring the mixture to medium heat.  Reduce heat as necessary to maintain a gentle simmer and cook until the vegetables have softened to your liking.

Remove the pot from the heat and season with rice vinegar or lime juice.    Serve over hot, cooked rice.