Saturday, September 18, 2010

Oatmeal-Applesauce Waffles with Homemade Berry Compote

Okay, wafflers, round two!

You may have read earlier about my paffle pseudo-disaster, and earlier this week I was determined to make up for it.

This time I followed the directions on the box more carefully, and added my own twist to come up with something good for you, filling and delicious. Enjoy!

Get your ingredients together (FYI: there is peanut butter in the picture but I ended up not using it)...

...and mix in a large bowl.

Pour your mix into a preheated, greased waffle iron (I snagged this baby at Target for $7 - woot!)...

...and voila!

Oatmeal-Applesauce Waffles with Homemade Berry Compote

  • 2 cups waffle mix (I used Krusteaz)
  • 1 scoop vanilla protein powder
  • 1 packet apple-cinnamon-flavored instant oatmeal (I used Quaker)
  • 1 tbsp. flax seeds
  • 1 tsp. cinnamon
  • 1 egg white
  • 3 tbsp. canola oil
  • 1/2 cup water
  • 3/4 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1/4 cup each fresh blueberries and raspberries
  • Preheat your waffle iron according to manufacturer's directions.
  • In a large bowl, mix dry ingredients together with a wisk.
  • Add wet ingredients to the bowl and mix.
  • Spray your waffle iron with cooking spray.
  • Fill your waffle iron with batter and cook. Repeat until you have a plate full of waffly deliciousness and your batter is gone :)
  • While the waffles are cooking, rinse your berries and put them in a ramekin. Microwave for 30 seconds until they have heated and reduced into a syrup (there should be seeds and berry pieces left).
  • Serve your waffles topped with compote and a little agave if you wish. Enjoy!

Happy Saturday!

Friday, September 17, 2010

Italian Night on a Budget

Hubby has been quite the cookbook reader lately as we've agreed to split up the dinner cooking. One of us cooks and the other one does the dishes. I think that's more than fair, no? :)

Last week Hubby made his own version of Giada's Tomato Vegetable Casserole, and it was delicious! Simple and tasty: roasted vegetables mixed with breadcrumbs and Parmesan cheese. We heated up a loaf of crusty bread to dip in EVOO and balsamic vinegar, and enjoyed some Two Buck Chuck Chardonnay on the side.

A heavenly mix of EVOO/BV - delicious flavor and healthy fats. I never have butter on my bread anymore!

Budget grocery shopping tip: Look for the bakery clearance rack at your local grocery store. I found this huge artisan loaf on sale for $1.99! The bread usually has a sell-by date of the current day, but you can wrap the bread in aluminum foil and freeze it until you're ready to eat it, and it will be fine. It's a great way to get something gourmet at a fraction of the price.

Look at the seeds on that bread. Yummmmm.

I also used one of our wedding gift cards to purchase demitasse cups and saucers so we could make espresso with our new coffee/espresso maker, so we enjoyed decaf French Roast espresso shots after dinner. It felt so European and was super fun.

Ciao e buona sera!

Wednesday, September 15, 2010

Oven-Roasted Tomatoes and Artichoke and Roasted Red Pepper Pasta Salad

You know those days when you don't feel like cooking? I don't know about you, but sometimes all I want to do is open the fridge and have something magically appear for me to eat. These two recipes aren't quite that magical, but they are fast, easy and delicious.

Oven-Roasted Tomatoes

  • Sliced tomatoes - as many as you think you'll eat
  • Extra virgin olive oil
  • Salt and pepper
  • Arrange your tomato slices on a foil-lined baking sheet. Drizzle with EVOO and sprinkle with salt and freshly-cracked black pepper.

  • Bake at 350 degrees for 30 minutes or until the tomatoes start to shrivel up and smell heavenly. You'll know when they're ready :)

  • Enjoy tossed with pasta, as a topping on baked potatoes or homemade pizza, or on a sandwich. They become sweet and caramelized and are just delicious.

And for you carb lovers...
Artichoke and Roasted Red Pepper Pasta Salad

  • 1 box cooked whole wheat pasta, any variety (penne works well)
  • 1 jar Trader Joe's Artichoke Antipasto (yes, I realize this recipe is limited to those of us with TJ's close by...similar spreads can be found in your local grocery store as well)
  • 1 jar Trader Joe's Red Pepper Spread
  • Dried basil, oregano, thyme, rosemary...whatever Italian-type spice combo you choose
  • Salt and pepper

  • Add your pasta to a large serving bowl.
  • Add as much artichoke and red pepper spread as you like until the pasta is coated and you like the flavor. Repeat with your herbs. Add salt and pepper to taste.
  • Let the pasta salad hang out in the fridge and make new friends for a while...then eat! Yum :)

Tuesday, September 14, 2010

Good Things Lately

Life's gotten the better of me are several good things from the past few weeks.

My gray jammies from Gap. I got these my freshman year of college, believe it or not. They are super soft, and they still fit 8 years later...but they were big when I bought them so I guess it doesn't really matter.

I love sunsets. They make my soul take a deep breath and sigh, and remember there is a great big world out there for me to be a part of.

I accidentally took this picture but now I think it looks kinda cool. BUSTH, represent!
On the shores of SoCal's beaches you'll find native kelp species...

Moonlight Beach in Encinitas.
Early morning on our mantle.
Pretty dahlias - I love the bright color!
Our fresh herb babies. They make cooking so much better.
A pretty sunflower I brought home from the farmers' market.
My basil plant. So much love.
A flower on our new pomegranate tree! I hope it turns into an actual pomegranate someday.
Umm...yes. That is all :)
Oh helloooo pita bread stuffed with turkey, cukes, tomatoes, feta cheese and red pepper hummus. You may now get into my belly :)
They all put things in perspective. Life is good and I am blessed more than I know.
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