Jul 17, 2010

blueberry waffles


My kitchen is full of waffles!
Strawberry, blueberry and regular. I made some blueberry syrup, too. I suppose by now it is somewhat telling that I have a bunch of berries.
And I do! Thanks to my CSA box.
Berries, berries everywhere! This is the first time I made a fruit syrup, and it was as easy as, well..., pie. Actually, it was easier; pie is more difficult. Just plop two cups of berries on your stove, add a few Tablespoons of sugar, which I am certain is optional, and cook them on low for 15 minutes. Oh, were they ever good!

To make waffles, it is quite useful to have a sink full of dirty dishes, because those little suckers can each take about 10 minutes to cook. Even though I have two waffle makers, I still have a family of five, do not make waffles all that much, so freezing some is an awesome idea, so my kids tell me, it still took me about an hour to make three batches of these goodies.

There was definitely a basic formula to follow, I was sure, and since I am - was- quite in fear of waffles, I had to find it. It really is pretty simple, and there is nothing to fear but fear itself, so the saying goes.

I now have waffles ready to be devoured for at least... a few days?
 With kids, you never know.

Cost Breakdown:
flour: $.50
almond milk: $1
berries: $1
baking powder, salt: $.10
sugar: $.25
Total to make 6 waffles:

Jul 16, 2010

stacked mediterranean sandwich


It is Friday and during the summer the kids and I are hitting the trails.

This has to be one of the most perfect picnic foods to take with you because the sandwich gets better while sitting, not soggier. Kate was responsible for today's lunch, so what went into it were all her preferred flavors. We made the spread using cannellini beans, roasted pepper, olive oil and almonds. That is right - almonds. Oh, it it something you have to try! They added a wonderful flavor and a needed texture to the spread since cannellinis are very smooth when processed. Leave the almonds big enough to bite into, so put them (1/4 c) in the food processor first and pulse a few times, then add the roasted pepper, a can of beans, a little olive oil, a garlic minced and pulse until you get a nice consistency. Do not over process. Taste for salt and pepper.

Now, a pressed sandwich has to have some good vinaigrette. This is paramount. I made a Mustard-lemon dressing. Mixing 2 T lemon juice, 2 t Dijon mustard, 2 T olive oil, 1 clove garlic, 1 t agave (or sugar), gives you a slightly sweet, yet tangy dressing that complements the vegetables. Taste for salt and pepper.

Load your spread into a hollowed out round bread, top with sliced olives, tomatoes, peppers, basil leaves, red onions and some greens - I used broccoli slaw we had left over. Pour enough dressing to coat nicely. Add a little more spread, top with the bread top, wrap in plastic wrap (I wrapped it in a parchment paper first - you know, plastic and all that.) and pack it in your backpack. Cut at the site to avoid the dressing from dripping out.

Woo-hoo! The kids loved it! Cat even had two slices and we shared with a friend who seemed quite surprised that even though 'we are missing out on so much good food (read: animal products)' this was, hmm,  pretty good.

I love to share our bounty with others :)

Cost Breakdown:
bread: $3
beans: $2
almonds: $.75
vegetables and basil: $2
olives and tomato: $2
dressing: $.75
Total to feed 5 people: