Thursday, February 21, 2008

Healthy Waffles (that taste good too)

I thought I would try this new recipe for a healthy waffle to see how it tasted. Who knows, right?
Some waffles I could eat by themselves, not these. They were very good (and slightly nutty and crunchy) with syrup - but I couldn't eat them without some sort of fruit sauce or syrup.
I got these out of a cookbook at the right - Family Favorites Made Lighter

1 cup flour (you could probably make it with whole wheat pastry flour or 1/2 regular, 1/2 whole wheat) - just have to play with it some to get the consistency right
3 tbsp wheat germ (gave the waffles crunchiness which I really liked (and a nutty flavor)
dash of salt
1 cup milk
1/4 cup canola oil
2 egg whites

Mix dry, stir in wet, fold in egg whites that have been beat to a stiff peak (this is where my mini battery-operated whisk came in handy).
Add to a sprayed waffle iron - about 1/2 cup (or to your manufacturer's specifications).

Like I said - they were good. It makes about 4 waffles - so good for 2 people, you can double the recipe if you want to freeze or serve more people. The recipe calls for sliced bananas and a blueberry sauce - but I just used syrup (and some of my friends use no-sugar added syrup).

Enjoy breakfast for dinner sometime - it does the entire body good (when its a healthy breakfast).


Saturday, February 16, 2008

Crock Pot Vegetarian Chili (Soup)

I was talking about this chili (soup) with a new friend in Durham (small world, even knew people here in L-ville). She said her husband didn't really chili but she wanted a healthy crock pot recipe. Well, if we call this a soup then maybe he would eat it. Well, finally, a month and a half later, I'm making it for a cold and rainy week we are expecting here in L-ville. (I'm ready for the Spring). I got this out of a crock pot book you can find in the library link on the side of the blog page.

Vegetarian Chili (Soup)

2 zucchini, chopped
2 green pepper, chopped
1 onion, chopped
1/2 cup celery, chopped
2 1/2 tsp chili powder
1 tsp dried oregano
1/2 tsp cumin
4 regular cans of diced tomatoes (or 2 large cans)
1 bag frozen corn (10oz)
1 cans black beans
2 cups medium salsa (or mild or hot, depending on your liking)

Put it all in a crockpot, high for 4-5 hours or low for 8-10. Enjoy with toppings or bread of your choice.

Monday, February 11, 2008

Papalenos - Berea, KY

This weekend I went to Berea, KY to enjoy a weekend with my friend, Felicity, and her new husband, Kevin. Since Kevin was gone all day on Saturday, Felicity and I enjoyed an early dinner at Papalenos. A quaint inexpensive Italian place in the heart of Berea - this place had most everything you would want:
a fountain drink dispenser (although it was Pepsi)
fun wait staff
a rustic interior
great breadsticks - ok - it was more like a bread brick. It was huge. And they serve it in a butter dish because they have poured melted butter (probably 1/4 cup) over the top and then you have the butter in the bottom to sop up with your bread. Fantastic - although not too healthy.
great food - I got the baked spaghetti with meatballs. The sauce was perfect - not too spicy, not too acidic, not too chunky - a good marinara sauce. The meatballs on top with the melted cheese (melted in the dish it was served in, very rustic style). Felicity got the ravioli florentine which was amazing. Spinich inside of ravioli with alfredo sauce - the sauce was great! Best alfredo sauce I would say I've had. Man - it was good.
So, here's a perfect weekend in Berea...go early on a Saturday morning (about a 2 hour drive from Louisville). Eat Papalenos for lunch, go hike the pinnacles, then grab sonny's on your way home (in Richmond).

Friday, February 08, 2008

Baked Chicken Spaghetti

I got this recipe from my dear friend Lindsay - her in-laws had been raving about it so I thought I would try it.
So easy, and creamy, and warm - you can make it halfway healthy too, like I did!

1 chicken, cooked and deboned, and cut into chunks
1 box whole wheat spaghetti noodles (cooked in broth from chicken) - till al dente
2 cans cream of chicken soup (low-sodium, lower fat if want to)
1 stick butter
2 T worcestershire sauce
s/p to taste
1 bag of 2% grated sharp cheddar cheese

Cook chicken, cook spaghetti. In large frying pan, mix rest of ingredients together, adding cheese last once chicken and soup is heated through. Mix all with the drained spaghetti noodles. Pour into a greased (pam) 9x13 pan for 1 hour at 350 (I actually cut down the heat about half way through). When it is done, top with grated cheese or cook for about 5 more minutes with bread crumbs.

It was good, I would definitely mix well so the noodles are well-coated. I would watch the salt too. But, it was good, creamy and comfort food! :) I served with steamed broccoli and angel food chocolate delight for dessert. My friend who is expecting was pleased! :) Always good to please babies in wombs! :)

Saturday, February 02, 2008

Banana Walnut Buttermilk Pancakes

I had some buttermilk left over from a potato salad and had some bananas in the freezer - so I looked for a recipe for pancakes - since there are just days that call for breakfast for dinner! I found this on food network, looked at the reviews, and then made some adjustments. So, I think they turned out pretty good. And now I have breakfast for all week!
2 cups flour
1 3/4 tsp baking powder
1/2 tsp baking soda
2 pinches salt
3 tbsp sugar

2 eggs
1 2/3 cup buttermilk
6 tbsp unsalted butter, melted
2 ripe bananas, mashed
2 tsp vanilla (or to taste)
2/3 cup walnuts or pecans, finely chopped
Mix dry, stir wet - mix together, add in the nuts at end

On medium high heat, use butter or spray on pan - make 1/4 cup pancakes - enjoy!