A Week of Waffles

A Week of Waffles

We eat waffles for breakfast every morning. Why you ask? Because when members of your family are allergic to oats, eggs, and pork you’re pretty limited on your breakfast food. This is something that I can make that everyone can eat. So, I make a HUGE batch every Saturday to last us the week. If you want a week’s worth of waffles, try this recipe.

Waffles:

4 eggs (I use 8 egg yolks as we can’t use the whites)

1 cup mild tasting oil (I use light olive oil)

1 tsp. Vanilla

1 tsp. Salt

Stir.

4 cups buttermilk (I sour milk with vinegar)

Add to egg mixture and stir.

5 – 5 1/2 cups flour (I usually use 2 cups all purpose, 2 cup whole grain spelt or whole wheat, and 1 cup millet)

1 tbls. Cinnamon

1 tsp. Baking soda

Stir. If you used whole grain flour, let it sit a few minutes so that the flour can absorb all the liquid. If your batter is still too runny add a half cup of all purpose flour.

Cook in my favorite Cast Iron Waffle makers. 🙂

Store in the fridge for up to one week, or freeze.

Enjoy your pre-made breakfast.

Click this link for some tips on using these cast iron waffle makers to their full advantage.

Easy Roasted Chicken and Veggies


I made this colorful concoction for our Easter dinner this year. It was delicious and so easy to prep ahead when you have guests.

I started the night before by washing and chopping all my veggies, and setting some minced garlic to marinate overnight in olive oil. 

In the morning I tossed about 8-10 red potatoes and a handful of carrots in a big bowl with my garlic and olive oil mixture from the night before. Then I sprinkled them with salt and pepper and put them on my baking stone. I coated the chicken thighs (boneless, skinless, about 2.5 pounds) in the same oil and garlic mixture and placed them around and on top of the potatoes and carrots. Then I threw in some chopped onion pieces and celery stalks for flavor and good measure. 


Next, I coated all my veggies. I had pre-chopped red onions, yellow squash, red peppers, broccoli and asaparagus. For this tray I chose veggies that were colorful for spring and ones that would roast quickly. (The potatoes and carrots went on the tray with the chicken because they would need a longer cooking time.) I coated them in an olive oil, garlic mix with rosemary and oregano added, and sprinkles of salt and pepper. These all got spread on a second tray.

Before roasting


I baked the chicken first. 45 minutes at 400 degrees. When it was done, I took it out to sit and put the second tray with the veggies in the hot oven (still at 400 degrees) for 20 minutes. Everything was perfectly roasted. It was an easy, delicious and flavorful meal.

Roasted to perfection. 400 for 20 minutes.


We had carrot cake for dessert, but that will have to be another recipe. 🙂

Black Bean, Sweet Potato, Turkey Chili


I’ve always used my Mom’s chili recipe. It’s Tex-Mex all the way. My allergy kid is off tomatoes right now however, so that recipe is out. Recently, I’ve been experimenting with alternatives and honestly, we haven’t like any of them….until this one.
It’s a keeper. A Facebook friend posted this recipe for a black bean, sweet potato vegetarian chili. It sounded appealing because it used many of the same spices that I typically use in chili, so I tweaked it a bit and made it my own. 

The first change was to add meat. Sorry to my vegetarian friends. I added ground turkey, omitted the tomatoes and changed a few other ingredients based on what I had on hand and what sounded good.

Black Bean, Sweet Potato, Turkey Chili:

1.5 lbs ground turkey

1 yellow onion, diced

6 cloves of garlic, pressed or minced 

1 tbl chili powder

3 tbls cumin

1 Jalepeno, seeded and diced

Salt and pepper

Brown the turkey meat adding the chopped items and then the spices.

Next add…

1 can each black and pinto beans (or 8 oz. dried and soaked beans)

2 large sweet potatoes, peeled and chopped

1 cup chopped red pepper

2 cups chopped red Swiss chard

3 cups vegetable broth

If needed, add enough water to cover all the ingredients. Simmer until heated through or until the beans are tender if using dried.

This would also make a great crock pot meal if you cooked the meat ahead and tossed all the rest in the crock pot the day of.

I like this recipe because it tastes similar to my standard chili and has a good enough base with the sauce, peppers and sweet potatoes that none of us missed the tomatoes. Eat well everyone!

Homemade Ranch Dressing in minutes 

Our family LOVES Ranch dressing. Granted it may not be the healthiest of choices but it’s our favorite dressing nevertheless.

My allergy kid has had to forego his  favorite Ranch dressing of late however, so I came up with a homemade mixture that I actually like better than the regular Ranch and that he will eat. So, it’s a win, win. I make it in small batches but you could make larger batches. I’d eat it within a week.


Homemade Ranch Dressing:

1 cup mayonnaise 

1/4 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1/4 tsp onion powder

1/2 tsp parsley 

Mix and add water until it reaches the desired consistency. If you want the dressing to have a longer shelf life then add distilled water rather than tap water. Store in a covered container in the fridge.

Winter Shepherd’s Pie

This is an alternate take on Shepherd’s Pie. I used a mix of chicken, chard and cauliflower with sweet potatoes on the top.

I wasn’t sure how it would turn out but it was quite good and flavorful. It’s a good way to use up meat from a leftover roasted chicken.

If you want to give it a try, here’s what I did….

Start by boiling 4 medium sweet potatoes in their skin (I like to cook mine ahead in the crock pot ). Next sauté a small chopped onion in light olive oil. When the onions are slightly translucent add six cloves of minced garlic and salt and pepper to taste. Cook for 1-2 minutes more. Add finely chopped chard and cook until wilted. Then add chopped cauliflower. Add 3 cups pre-cooked shredded chicken. Sprinkle with 2 tbls of flour and stir until the flour has been absorbed by the oil. Then add 2 cups of chicken broth. Cook about 4-5 minutes or until thickened. Transfer the meat mixture to a casserole dish. Remove the skins of your cooked sweet potatoes and mash a fork adding 1/2 tsp of salt and 1 1/2-2 cups heavy cream. Spoon on top of your meat mixture and heat at 350 until heated through.

Eat up! Even my one year old loved it.

Homemade Flour Tortillas

Homemade Flour Tortillas

Mexican and Tex-Mex food is a staple in my cooking rotation. But even something as basic as packaged flour tortillas are out for us right now where food reactions are concerned. 

So for the first time ever I made my own. The actual cooking time took me about 30 minutes. Total prep time probably 1 hour 15 minutes, but most of they was time for the dough to rest. 

It’s not hard but it is a bit labor intensive. But it gives you control over the ingredients so it’a a win.

First mix up your dough.

3 cups all purpose flour

1 tsp. salt

2 tbls. baking powder

1 stick butter cut in with a pastry blender

(Every other tortilla recipe I found on google called for either lard or vegetable shortening. Well, I have one kid who can’t have pork and one who is super sensitive to palm/coconut oils so neither of those would work for me. This is why I chose butter. Use the fat of your choice that is solid at room temperature.)

I also found that the butter blended better if Inused my fingers at the end. You don’t want beads of butter like in most baked goods. You want it to be thoroughly blended so that when you pinch some of the flour together it sticks together like wet sand.

Once your flour mixture is the right consistency pour in 1 1/4 cups warm water and mix until the dough forms a ball in the bottom of the bowl. It should be a moist dough but not wet and sticky. Cover and let the dough rest 20 minutes.

After the testing period, pinch off bits of dough and form into 1 1/2 inch balls. Cover and let the balls rest 15 minutes.


Prepare a floured board for rolling out the balls and heat a cast iron skillet or griddle hot until water sizzles on the surface. 


Roll out the balls very thin using only as much flour as needed to keep them from sticking. 


Lay flat on your skillet with no oil. Once the top forms bubbles flip to the other side and cook for about a minute.


If there is residual flour on your skillet rub that off with a dry cloth before putting the tortilla on or the flour will burn.


This recipe made me about 30 tortillas. They are going to make a great bread substitute. I think I’m going to try using less flour when I roll them out next time as they ended up being a little dry. But they tasted great as soft tacos for dinner and were light and pliable. And I have enough for dinner tomorrow. Yay!

Cranberry Muffins

So my allergy kid is causing me to get creative. He’s reacting to…. well lots of things, so everything is suspect right now. No store bought baked goods for us. I would fudge and buy muffins from the bakery once every few months. Since that’s not an option right now I busted out the muffin pans. I haven’t made muffins in, well, years. The King Arthur Flour cookbook gave me a refresher course and then I changed the ingredients based on what he could have.

Ready, set, go….


2 cups flour of your choice (I used All Purpose because that is what he is tolerating best right now)

Scant 1/2 cup sugar

1/2 tsp. salt

2 tsp. baking powder

1 cup fresh ripe cranberries (or berry of your choice)

Combine the dry ingredients and mix the cranberries in until coated with flour. Next, in a separate bowl combine…

1 cup milk

6 egg yolks (or 2 whole eggs)

1/4 cup light olive oil (or oil of your choice) 

Whisk together until combined. Pour over dry ingredients and mix only to the count of 20 even if your batter is still lumpy, that’s okay. The less you mix the fluffier the muffins will be.

Pour into lightly greased muffin cups (I use silicone ones) until 2/3 full. Per King Arthur’s instructions Inpreheated the oven to 500 and then reduced the heat to 400 when I put the muffins in. Cook for 20 minutes.


I used these mini silicone cupcake molds to use my extra batter. I cooked them at 400 for 14 minutes. They are a great size for travel or for the one year old. 

Happy baking everyone!