Archive for July, 2011

Yogurt Waffles

I found this recipe on another food blog. I halved the recipe, because even with half a recipe I get enough waffles for supper for two nights. Unfortunately, there are no pictures because my camera is already packed for vacation.

  • 1 tablespoon and 1 1/2 teaspoon butter
  • 3/4 cup flour
  • 2 tablespoons oats
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon cinnamon (I accidentally put a little more)
  • 1/2 cup + two tablespoons milk
  • 1/4 cup + two tablespoons plain yogurt
  • 2 tablespoons + 2 teaspoons honey
  • 1 egg
  • 1/2 teaspoon vanilla

1. Melt butter in microwave and set aside.

2. In a large bowl, mix together flour, oats, baking powder, baking soda and cinnamon.

3. In another bowl, whisk together milk, yogurt, honey, egg and vanilla. Mix into dry ingredients. Fold in butter.

4. Cook waffles in a preheated waffle iron.

Verdict: I was hoping to enjoy these waffles because calorie wise they are better than the last waffle recipe I tried, but I didn’t find them that good.


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French Toast

I found this recipe in the French Metro newspaper.

  • 2 eggs
  • 2 cups milk
  • 1/4 cup orange juice
  • 1/2 teaspoon cinnamon
  • 1 tablespoon sugar
  • Nutmeg to taste

1. Beat eggs. Add milk, orange juice, cinnamon, sugar and nutmeg.

2. Heat pan over medium heat. Dip bread in mixture. Cook on both sides until brown.

Verdict: Lucky we had a lot of people for breakfast this day, because we made 15 slices of French toast with this recipe. I thought there was something a little off in the taste, but I can’t put it into words any better than that.

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Tuna Rice Bake

Thumbs down.

I found this recipe in an Egg Beater pamphlet, according to my notes. But I think I must have substituted that for an egg when I wrote a copy of it.

  • 1 egg
  • 1 1/2 cup uncooked rice
  • 1 1/2 cup grated mozzarella cheese
  • 2 cans tuna
  • 2 tablespoons parsley (we just used a sprinkle)
  • 1/8 teaspoon pepper
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon onion salt
  • 1 teaspoon mustard powder
  • 1 1/2 cup milk
  • 1/2 cup water

1. Beat the egg.  Mix in rice, 1 cup of the cheese, tuna and seasonings. Place into an ungreased casserole dish.

2. Stir in milk and water.

3. Sprinkle remaining cheese on top/

4. Bake at 350F for 45 min.

Verdict: I did not enjoy this recipe. I found it very dry and not very tasty.



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Double Chocolate Scones

I know I found this recipe online somewhere. Looking for it now, I see it on a bunch of different sites, but none look like the one where I originally found it.

Originally this is supposed to have a cinnamon butter sauce with it, but I just made the scones.

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/8 teaspoon salt (omitted because we use salted butter)
  • 4 ounces (1/2 cup) cold butter, cut into pieces
  • 1 cup chocolate chips
  • 1 egg
  • 3/4 cup buttermilk
  • 2 tablespoons sugar (we may have used more or less, as this is for sprinkling and we didn’t measure as we sprinkled)

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a large bowl, combine flour, cocoa powder, brown sugar, baking powder, baking soda, and salt (if using). Cut in butter until coarse and grainy. Stir in chocolate chips.

3. In a small bowl, beat the egg. Add buttermilk. Add to dry ingredients and mix until dough just comes together.

4. (We did ours differently from the two wedges the recipe suggested. We transferred our dough to a floured surface, rolled it out and used a square cookie cutter to cut out square scones.) Sprinkle with sugar.

5. Bake 2o to 25 min, until firm in the center when lightly touched.

Verdict: Everyone enjoyed them. They were good. But maybe not the best scones I have had.

No cinnamon butter sauce needed!

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Pancakes: The best and the worst

I found the next two recipes from the book The Most Decadent Diet Ever! by Devin Alexander. The first one is actually a chocolate chip pancake recipe, but after trying  different ones I really don’t like chocolate chips in my pancakes so I omitted them from this recipe.

The original recipe is as follows:

  • 1 large egg white, lightly beaten
  • 1/2 cup low fat buttermilk
  • 1/2 cup whole-grain oat flour
  • 1/2 tsp baking soda
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 2 tbsp mini chocolate chip cookies

As I said already; I took out the chocolate chips, but I also used regular buttermilk and I have no idea what whole-grain oat flour os so I just used whole wheat flour.

To make the pancakes just whisk together all the ingredients. (The recipe says to stir in 1 1/2 tbsp of water and then the chocolate chips but I like my pancakes thicker so I didn’t do that.)  Using about 1/4 the batter for each pancake pour onto hot, greased (with cooking spray) skillet and flip after there are bubbles, about two minutes. (There were actually bubbles for this one. I very rarely get bubbles.)  Serve immediately with syrup.

These were the best so far. They were light and fluffy but were still thick like how I like them. The batter didn’t make that much, tho.

With that success under my belt I tried another recipe that was basically the same but with same added ingredients that sounded interesting.

Orange Raspberry Pancakes:

  • 1/2 cup frozen raspberries
  • 1 tsp sugar
  • 1 large egg white, lightly beaten
  • 1/2 cup low fat buttermilk
  • 1/2 cup whole-grain oat flour
  • 1/2 tsp baking soda
  • 1/2 tsp orange extract
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1/4 tsp dried orange peel

I made the same changes as the last time but also I had fresh raspberries and I omitted the orange peel because I don’t find the idea eating orange peel appetizing

To make the pancakes: Coarsely chop the raspberries and stir in sugar. Then whisk all the other ingredients together in a small bowl. Add in the raspberries. Follows the same step as the last pancakes.

See, not that different and I like both raspberries and oranges so I figured ‘what could go wrong’. Turns out: a lot. The pancakes looked good until I cut into them; the centre was gray, talk about gross. And the flavour was disgusting. I actually couldn’t even finish them and ended up giving them to my dog.  That was disappointing.

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Italian Crescent Casserole

I found this recipe on the Pillsbury site.

  • 1 lb ground beef, cooked
  • 1 cup basil and garlic tomato sauce (I used a basil only tomato sauce)
  • 1 container of Pillsbury crescent rolls
  • 1 1/2 cup shredded cheese (I used a mix of mozzarella and cheddar)
  • 1/4 teaspoon basil

1. Mix meat and sauce in a large skillet or pot. (It says heat to boiling, but you are just going to be spooning it into dough that you have to manipulate, so I didn’t want it to be hot.)

2. Separate crescent dough into the 8 triangles. Place into a 9 inch pie plate, wide sides out, narrow sides overlapping in a spoke pattern. (Yeah, I did this wrong, with the narrow sides pointed outwards. I found the directions a little confusing.) Sprinkle with 1 cup of the cheese.

3. Bring tips of dough over meat to meet in the center. Do not overlap. Sprinkle with remaining cheese and basil.

4. Bake at 375F for 15 to 20 min.

Better than it looks!

Verdict: I may have found the recipe confusing and the result not all that visually appealing, but it was delicious!


The Best Meatballs

This is a recipe I got from Kraft. And, considering the name of the recipe, it had a lot to live up to.

  • 900g of ground beef (we used closer to 1 kg)
  • 1 package of Stove Top stuffing
  • 1 cup water
  • 2 eggs

1. Preheat oven to 400F.

2. Line 2 baking pans with foil and spray with foil.

3. Mix meat, stuffing, water and egg. Form into 32 balls (about 1/4 cup each).

4. Bake 16 to 18 min (we baked ours 18 min. And since our oven isn’t large enough for our 2 big baking sheets to cook on the same rack, we baked one on each and switched halfway).

5. When done, drop meatballs into sauce and let simmer until you are ready to eat supper.

Verdict: Meatball recipes have a lot to live up to, because my mom and grand-mom make the best. I liked this one better than a past recipe I had tried a long time ago, but I don’t think it was the best. But that could also be because I am not a fan of Stove Top stuffing in general, though I keep giving it chances to change my mind.

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