Whole wheat oatmeal waffles

Your heart will love you when you make these delicious, healthy waffles. I found the recipe on allrecipes and altered it slightly. I serve fresh fruit and fruit syrup on top.

2 eggs, beaten
2 cups buttermilk (you can make buttermilk by using milk + 2 tbsp vinegar or lemon juice. Allow this to sit for 5-10 minutes)
1 cup oats (not quick)
2 tbsp brown sugar
1 tbsp vegetable oil
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1. Combine buttermilk and oats and let sit for 30 minutes (you can skip this step by using quick oats. I prefer non-instant oats because they have more fiber). After 30 minutes add the eggs (beaten) and oil.
2. Combine flour, brown sugar, baking soda, baking powder and salt. Combine with wet ingredients.
3. Pour batter into waffle iron and cook to perfection.

*I have found that because I used freshly ground whole wheat the waffles often turn out flat. If this happens simply add 1/4 cup white flour. These waffles should puff up while cooking and be thick. Batter will be very thick.
Makes  6 waffles

Rhubarb pie

I know, another pie recipe. I lucked out on some fresh rhubarb and could not pass up the chance to make a delicious pie.

Use pie crust recipe previously posted

4 cups rhubarb, chopped (note other fruit may be used, I used strawberries, cherries are also delicious)

3/4 cup sugar 

5 tbsp flour

3 tbsp corn starch

1. mix sugar, flour and cornstarch. Place 1/3 of this mixture on the bottom of the pie crust.

2. Place fruit in pie crust.

3. Place the rest of the sugar/flour/cornstarch mixture evenly distributed on top of the fruit.

4. Top with pie crust and cut vents in the top.

5. Bake on the bottom rack at 450 degrees for 15 minutes. Reduce temperature to 350 degrees and bake an additional 30 minutes.

*Traditionally flour and sugar is mixed in with the fruit prior to placing in the pie crust. Sugar causes the fruit to juice and can lead to very runny pies. This also gives the crust a nice crunch. I do this with all my berry pies. The other key to setting up a pie is allowing it to fully cool (8 hours).

I was going to take a picture of a piece, but McKay inhaled the pie before I had a chance.

Ray's Chicken (Marinade)

• Here is a fantastic marinade from allrecipes.com.  I did make a few changes.  
• 
  
• 1/4 cup distilled white vinegar
• 2 T. olive oil
• 1/3 cup soy sauce
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/4 cup white wine
• 2 tablespoons ground mustard
• 2 teaspoons honey
• 4 cloves garlic, crushed
• 1/3 cup brown sugar (I think this could be reduced)
• 1 t lemon pepper
• 1 teaspoon dried oregano
• 1 teaspoon rosemary
• 1 teaspoon salt
• 6 skinless, boneless chicken breast halves

Pound chicken 1/2 inch thick.  Combine ingredients in a ziplock bag.  Add chicken and allow to sit for at least 1 hr.  Grill chicken until cooked thoroughly and serve.  

Key Lime Pie

This is a very simple pie recipe that everyone loves.

1 pie crust (I prefer a traditional crust, though graham cracker could be used)

2 cans sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice (may be purchased by the lime/lemon juice in beverage section)
Zest of one lime

Directions: In a bowl combine ingredients, whisk until combined and pour in pie crust. Bake at 350 degrees for 8 minutes. Allow pie to cool completely before refrigerating. Refrigerate for 4-6 hours minimum and serve with whipping cream on top.

Quinoa & Black Bean chili

Another keeper for your vegetarian menu. This is hearty and a great comfort food. I found this recipe on allrecipes and made a few adjustments.

• 1 cup uncooked quinoa, rinsed
• 2 cups water
•  
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 (28 ounce) can crushed tomatoes
• 2 (19 ounce) cans black beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 cup frozen corn
• 1 small can hominy
• 1/4 cup chopped fresh cilantro

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes; set aside.
2. Meanwhile, heat the vegetable oil in a large pot over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Add the garlic, chili powder, and cumin; cook and stir 1 minute to release the flavors. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, jalapeno pepper, chipotle pepper, and oregano. Season to taste with salt and pepper. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
3. After 20 minutes, stir in the reserved quinoa and corn. Cook to reheat the corn for 5 minutes. Remove from the heat, and stir in the cilantro to serve.

Strawberry Pie

1 cup strawberries, crushed
1-2 cups strawberries, sliced (enough to fill 3/4 of the pie pan)
1/2 cup sugar
1 tbsp lemon juice
1/2 cup water
3 tbps corn starch
pinch of salt

*may use traditional pie crust or graham cracker

Slice fresh strawberries and place in cooked pie crust, filling up 3/4 of the pan.
Crush 1 cup strawberries. Add crushed strawberries, lemon juice, salt and sugar to pan. Whisk corn starch and water until combined and add to the pan. Heat slowly, stirring frequently. Once mixture thickens, take it off the heat and pour over fresh strawberries. Refrigerate for 4-6 hours before serving. May be served with fresh whipped cream.

Graham Cracker Pie Crust

1/4 cup butter
3/4 cup graham crumbs
pecans or walnuts if desired (you know I don't)
1/4 tsp cinnamon

Combine ingredients and press into a pie pan. Bake at 375 degrees for 8 minutes.