Blender Waffles

 

Blender Waffles

1/4 cup dates, pitted

1/4 cup cashews

2 Tbsp. flax seeds

2 cups oats, gluten free if necessary

1 cup corn meal
1/2 cup Bob's Red Mill Gluten-free Mighty Tasty hot cereal
(you can substitute additional brown rice flour  for the Mighty Tasty cereal if desired)

1/2 cup brown rice flour

1 tsp. salt

5 cups water

Preheat waffle iron.  Be sure it is conditioned or brush with a teaspoon of olive oil so waffles wont' stick.

Add half the water to blender.  Then add dates, cashews, and flax seeds.  Blend on high until well mixed and nuts and seeds are ground.  Then, add oats, corn meal, Mighty Tasty cereal,  brown rice flour, and salt.  Add remainder of water and blend until very smooth.  If your blender is not large enough, mix in batches, then pour into a mixing bowl and stir batches together.

Fill waffle iron and close lid.  Bake about 6 minutes or until light goes off.  Be sure the waffle iron is preheated before every application so that waffles don't stick.

This makes a delicious, nutty waffle.  This is a variation of a waffle recipe that my friend, Barbara, from Wildflower Morning Recipes shared.  So, thank you Barbara for a great idea!  If you have any left-over waffles, they can be placed in a zip-lock bag and stored in the freezer until ready to use.  Place in toaster when ready to eat.

Butternut Squash Soup

 

Each summer, Grandpa grows an abundant crop of butternut squash which he generously shares with family, friends, and neighbors.  We enjoy it in its simplest form, baked or steamed.  But it's also delicious pureed, seasoned, and made according to recipe instructions in a variety of ways.  Yesterday I tried a new soup recipe that featured this delicious squash.  It was wonderful!  The seasonings were perfect!  It was great for supper, but would also make a delicious first course for a lovely afternoon tea.  I am sharing the recipe with you here:

Butternut Squash Soup

3 - 4 Tbsp. olive oil
2 butternut squash, peeled and cut into cubes (10 cups)
2 onions, diced
4 stalks celery, diced (may substitute carrots)
1 Tbsp. dried thyme
8 cups water*
1/4 cup Bill's Best Chicknish'*
salt to taste
Fresh ground nutmeg

In a large kettle, saute squash, onions, celery, and thyme in olive oil.  When soft (about 10 minutes) add 8 cups of water and Bill's Best Chicknish'.  Bring to a boil.  Reduce to medium heat and simmer for about 30 minutes.  When vegetables are tender, cool slightly.  Using a wand mixer, puree soup until smooth.  Salt to taste and sprinkle with nutmeg.  Stir and adjust seasonings to taste.

Garnish with parsley, chives, or thyme.  Enjoy!
*Instead of water and Bill's Best Chicknish, you can use a boxed vegetable or mushroom broth.

Nutty Rice Salad

 

Nutty Rice Salad

This salad is one that never turns out the same, simply because I always use seasonal ingredients or what I have on hand.  It's tasty and wholesome and oh, so good!  Here's the basic recipe and you can adapt it to suit your needs.

3 cups cooked brown rice

Add chopped raw vegetables such as:

2 peeled and diced zucchini (small)

1 diced sweet onion

1 diced green pepper

3 stalks celery

Add nuts and seeds such as:

1/2 cup chopped almonds

1/3 cup coursely ground sunflower seeds

1/4 cup sesame seeds

Add herbs such as:

1/4 cup chopped Italian parsley

Add dressing such as:

2 - 3 Tbsp. olive oil

1 lemon, juiced

Add seasonings such as:

salt

Italian seasoning

Bill's Best Chicknish'

garlic powder

onion powder

Mix, chill, and enjoy!

Other things you can add or substitute are:  carrots, red peppers, corn, kidney beans, garbanzo beans, cilantrao, pumpkin seeds, walnuts, pecans, etc. and etc.  You are only limited by your imagination!  Have fun!

Oatmeal-Nut Pie Crust

 

This is a wonderful pie crust and is especially good for cheesecake.  I prefer it over a graham cracker crust.  Walnuts = brain food.


Oatmeal-Nut Pie Crust


1 cup uncooked rolled oats (gluten free if necessary)
3 Tbsp. brown sugar
2/3 cup minced walnuts
1/3 cup margarine (or vegetable oil, scant)


Preheat oven to 350 degrees F.  Spread oats in large, shallow pan.  Bake 10 minutes to toast.  Toss with sugar, nuts and melted margarine. 


Press into pie pan.  Refrigerate while making filling.


Yummy!  Can be used this way for a pudding filling - or - filled and baked again as for cheesecake.