Yeasted Buckwheat Waffles

I knew it was a while since the last time I've posted on the blog... There have been a lot of life changing events in my life. Some of you already know all about it. :)

Let me share with you another of my recent culinary discoveries - buckwheat waffles! I had purchased buckwheat flour on a whim so I can try it sometime. It is unusual since it is not really related to wheat. Given that I love the basic recipe for yeasted whole wheat waffles that came with my waffle maker booklet, I looked into having similar waffles with buckwheat. I can tell you the result is even lighter and crispier! Here is a link to the recipe I followed from Epicurious: Yeasted Buckwheat Waffles. The only change I made was to use homemade yogurt instead of the milk. Enjoy with maple syrup or honey! And don't be afraid to try something new. :)

Oatmeal Cranberry Bars

The long story short - I had some thick cranberry syrup/relish I wanted to use in a dessert. Then I remembered I have seen chefs do oatmeal bars with jam, so I looked this one up and found the following recipe: http://allrecipes.com/recipe/cranberry-oat-bars/. I followed the recipe using the same dry ingredients and butter but I baked it in 13x8 inch pan. I also raised the oven temperature halfway through cooking. I took it out probably in about 30 minutes when it was turning golden around the edges.

Cranberry Orange Cornbread

 I was looking for a recipe with fresh cranberries. Since they are in season I bought some extra to try something new. This was my first time baking with fresh cranberries and my first take on cornbread. Cornbread is often served at BBQ places, and I have found it quite nice. It is sweet - kind of like cake. Here is the recipe I followed: https://www.panerabread.com/en-us/recipes/cranberry-orange-cornbread.html My only change was using milk with added vinegar in place of the buttermilk since I didn't have any. I thought it was just a touch more sweet but I enjoyed till the last slice. :)

Thanksgiving Dinner

This is how our Thanksgiving meal looked like this year. :)
It took us about 7 hours to smoke the bird but it was well worth it.

Cranberry Relish

This one is a Thanksgiving classic. It goes so well with turkey. We don't like it too sweet, just perfect.

Cranberry Relish

12 oz fresh cranberries
3/4 cup orange juice
zest of 1 orange
2/3 cup sugar

1. Rinse the cranberries.
2. Mix all ingredients in a small saucepan.
3. Bring to boil and simmer for about 10 minutes. The berries will pop and the sauce with start to thicken.
4. Let cool to room temperature. It will continue to thicken as it cools down.

Acorn Squash Barley Salad with Kale

I love pumpkin and squash in general. I like how its sweetness contrasts with the spiciness of the black pepper. The garlicky kales really elevates it. The recipe is adapted from one I found on Epicurious website: http://www.epicurious.com/recipes/food/views/Farro-with-Acorn-Squash-and-Kale-367135
I actually ate it for dinner, and the leftovers were still good reheated the next day.

Acorn Squash Barley Salad with Kale
makes two generous servings

1 small acorn squash
1 T butter
pepper
1 cup boiled pearl barley
2/3 bunch kale, leaves thorn in small piece (remove the tough centers)
1 T olive oil
4 T chopped onion
1 garlic clove, thinly sliced
1 tsp white wine vinegar or lemon juice

1. Reheat the oven to 375F 
2. Peel the squash and dice in 1/2 inch cubes.
3. Toss with the melted butter and season with salt and pepper.
4. Roast for about 35 minutes or until fork tender and slightly caramelized around the edges. Stir midway through baking if needed.
5. While the squash cools heat the olive oil and saute the onion for a couple of minutes.
6. Add the garlic and cook 30 seconds.
7. Quickly saute the kale stirring frequently. It would take another couple of minutes at most.
8. Season the kale with salt.
9. Mix all ingredients in a bowl.
10. Add vinegar (or lemon juice) and season with additional salt or olive oil if needed.
11. Enjoy!

Lemon Ricotta Waffles

I can't believe I haven't posted any waffles yet. Today was actually the second time I make these. I found Joy's recipe when searching for ricotta waffles.  I knew I could trust her since I have made some of her other baking recipes. I had plenty of ricotta cheese and wanted to see if it truly lights up the texture. And indeed these are light and tasty. Not too sweet so you can add generous serving of honey or maple syrup on top.

I halved the recipe adding a little extra zest and poppy seeds, and ended up with 4 small waffles. Served with honey and orange juice.

http://joythebaker.com/2013/07/lemon-ricotta-waffles-with-poppy-seeds/

Tip: If you have any leftover waffles you can freeze them individually wrapped and reheat for a minute in the microwave. They dry out a bit after reheating but they are certainly quick tasty midweek breakfast.