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Whole Wheat Poppy Seed Waffles November 9, 2011

Filed under: breakfast — meier1014 @ 8:39 pm

Chase and I have recently gotten very into whole wheat flour. We are using it basically anywhere we can, and I am loving it. I love the flavor of whole wheat, it’s nutty and hearty, such a difference from all purpose flour. We made these waffles a couple weeks ago (I know, I’ve been slacking) and they were awesome. We used our usual waffle recipe, but replaced half of the flour with whole wheat and add some poppy seeds. They turned out so delicious! And they’re pretty healthy.

Whole Wheat Poppy Seed Waffles

Ingredients:
1 cup all purpose flour
1 cup whole wheat flour
1/2 tsp salt
2 tbs sugar
1 tbs poppy seeds
1 1/2 tsp baking soda
1 3/4 cups buttermilk
2 eggs, seperated
4 tbs butter, melted and cooled
1/2 tsp almond extract

Directions:
-Combine dry ingredients in a large bowl
-In another bowl whisk together buttermilk and egg yolks. Stir in butter and almond extract
-Brush waffle iron with oil and heat it
-Stir the wet ingredients into the dry
-Beat egg whites with a whisk or electric beater until soft peaks are formed, fold gently into the batter
-Spread enough batter onto the waffle iron to barely cover it.
-Bake until waffle is done

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Yum! Enjoy!

 

Black Bean and Beer Soup

Filed under: soups and stews — meier1014 @ 8:24 pm

I love soup. It just one do those foods that soothes the soul, especially rich and hearty soups like this one. Bean soups are quite easy, especailly if you’re using canned beans, it’s just a matter of getting everything together and putting it in your pot. I personally suggest using a cast iron dutch oven, if you have one, because it will give the soup more flavor. If you don’t have one a large pot will work well.

Black Bean and Beer Soup

Ingredients:
1 medium red onion, chopped
1 tbs minced garlic
1 tbs ground cumin
3 cups cooked or canned black beans, drained
1 bottle beer ( I used a Shiner Bock. You can use basically anything, as long as it’s a darker beer)
3 cups chicken stock
Salt
Pepper
1 cup grated cheese, optional (I used cheddar this time, but any cheese will work)

Directions:
-Put oil in your dutch oven, or large deep pot, over medium heat
-Add onion when the oil is hot and cook, stirring, until soft, approx 5 minutes
-Stir in garlic and cumin and cook for another minute
-Add beans, beer, stock, and some salt and pepper
-Raise heat to medium high and bring to a boil, then lower heat to medium low and cook, stirring occasionally for about 10 minutes
-Turn off heat
-Puree some of the soup with an immersion blender or in a blender
-Add cheese and stir
-Taste and adjust seasonings
-Garnish with more cheese if desired

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