July 25, 2020

Overnight Yeasted Kamut Waffle Dough

1/2 c. warm water
1 TBS. sugar
2 tsp. yeast

Mix the above ingredients and let stand about 10 minutes or until yeast activates and becomes foamy.

2 c. milk (I used 2%)
1/2 melted butter 
1 tsp. salt
2 c. kamut flour
1 TBS. sugar (optional)

Add above ingredients to yeast mixture and stir until smooth.  Cover tightly with plastic wrap and leave out overnight on countertop (do not put in fridge).

In the morning add:

2 large eggs
2 tsp. vanilla
1/4  tsp. baking soda

Place about 1/2 c. dough on a hot, well-greased waffle iron and sprinkle with large granules turbinado sugar.  Bake about 4 minutes.  Serve with fresh fruit and cream or syrup.

May 5, 2020

Tomato Cream Risotto with Spinach

1 jar Kirkland marinara (remove 6 oz. to have a total of 24. oz marinara sauce)
5 cups chicken broth
2 tablespoons unsalted butter
3 garlic cloves, minced
Half a yellow onion, small diced
2 teaspoons kosher salt
1½ cups arborio rice
6 tablespoons heavy cream
1/2 c. Shredded Parmesan
Thinly sliced spinach (about 3 cups)

Preparation

1. Combine marinara sauce and chicken broth in a pot over high heat. Bring to a simmer, then turn off the heat.
2. In a large saucepan, melt butter over medium-low heat. Add garlic, onion, and kosher salt. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Stir in arborio rice until rice is completely coated.
3. Gradually ladle broth into the rice. Allow each ladle of broth to completely absorb into the rice, stirring occasionally, before adding more broth. Continue adding broth and stirring until the rice is tender. This whole process will take 30-40 minutes.
4. Once rice is tender, turn off heat, then stir in heavy cream and remove from heat.
5. Serve risotto, garnished with shredded Parmesan and thinly sliced spinach.

Tangy Wild Rice & Kale Salad with Chicken

  • 8 cups shredded kale (tough center ribs removed)
  • 8 oz. cooked chicken, diced or shredded (about 1 1/22 cups)
  • 1 cup cooked wild rice or wild rice blend (from 1/3 cup dry)
  • 1 honey crisp apple, diced
  • 1 avocado, diced
  • 1/2 cup toasted almonds (toast slivered almonds on the stove top on high for about 2 minutes or until browned and fragrant)
  • 1/4 cup dried Raisins

FOR THE LEMON BALSAMIC CILANTRO DRESSING:

  • 1/4 cup olive oil
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. lemon juice (about 1/2 lemon)
  • 1 tsp. dijon mustard
  • 2 tsp. honey or pure maple syrup
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/41/2 cup fresh cilantro (mince if using a jar to mix. Feel free to leave whole if using a blender)

FOR THE WILD RICE KALE SALAD:

  1. Mix up the dressing first (see below).
  2. Place kale in a large bowl and add 1-2 Tbsp. of the dressing and a pinch of salt to the kale. Massage with your fingers for 30-30 seconds to combine well and break down the kale a bit.
  3. Add chicken, wild rice, apple, avocado, almonds, and cranberries to the kale.
  4. Drizzle with a little more dressing and stir to combine well, adding more dressing, to taste. (You may not need all the dressing)

FOR THE LEMON BALSAMIC CILANTRO DRESSING:

  1. Place all ingredients in a jar with a lid or in an immersion blender cup.
  2. Seal the jar and shake well to combine or pulse with an immersion blender to combine well.
  3. Store in a jar or airtight container in the refrigerator until ready to use (dressing will keep 1 week)
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.
-Voltaire

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