Sunday, October 28, 2007

Incredibly delicious and healthy waffles

This is a variation of my dad's famous Belgium Waffles but now it is changed to my mom's standards. :)

3 cups wheat flour
1 cup white flour
4 tsp baking powder
1/4 tsp salt
(at least) 4 Tbsp Splenda (I always put more in)
Cinnamon (however much you want)
Mix together well

in a separate bowl mix:
2 eggs (or 3 egg whites)
1 1/2 cup oil
3 cups milk (add more as needed because the batter gets pretty thick)

mix wet and dry ingredients then pour into waffle maker. or for pancakes add chocolate chips

Friday, October 26, 2007

Unbelievable Lasagna

I've made this twice and it hasn't failed me yet. It's so easy!

- Lasagna
- Spaghetti sauce
- Ricotta cheese
- Cottage cheese
- Parmesan cheese
- Mozzarella cheese

Spread some sauce in the bottom of a baking dish. Layer the following until you run out of stuff: UNCOOKED (yes, that's why it's unbelievable lasagna -- it's unbelievably easy!) lasagna, sauce, ricotta, cottage, parmesan, and mozzarella. Final layer consists of only lasagna, sauce, mozzarella, and paremsan. Bake at 350 for 45-55 minutes.

Crockpot Applesauce

You can thank Betty Crocker and a little bit of experimenting on my part for this recipe. It's perfect for cold autumn mornings!

- Apples, preferably the tasty McIntosh apples from upstate New York. :)
- 1/4 cup water for approximately every 5 medium-sized apples
- 1/4 cup brown sugar or 3-4 tbsp white sugar for approximately every 5 medium-sized apples
- 1/4 tsp ground cinnamon, again, for approximately every 5 medium-sized apples
- 1/8 tsp ground nutmeg -- you guessed it -- for approximately every 5 medium-sized apples

Peel apples if desired, but if you choose to do so, please realize that you're doing more work than necessary for applesauce that won't be quite as healthy. Cut apples into fourths, toss in a crockpot, top with water, sugar, cinnamon, and nutmeg. Cook on high for about 2 hours or until apples are soft. Mash apples using an electric hand mixer -- because we all know electric mixers make things easier. Serve warm or chilled -- both are delicious.

Grilled Chicken Salad Pitas

Blake and I have decided that living among Greeks and other Mediterranean cultures is pretty awesome -- they all make the best food! This isn't actually Mediterranean, persay, but it uses pitas from the fabulous Mediterranean grocery up the block from our apartment, so I figure that has to count for something.

- fresh
pitas, preferably, if you can swing a trip to New York, from the Mediterranean grocery up the block
- prepared chicken salad (see below)
- Swiss cheese
- leaf of green leaf or romaine lettuce
- sliced tomatoes
- dab of ranch dressing

Slice pita in half, cut open. Stuff with slice of Swiss cheese and chicken salad. Grill in a frying pan until the pita is satisfyingly crisp. Then, stuff with lettuce, tomatoes, and top with that dab of ranch dressing.

To make Lindsay's Famous "Fake It 'Til It Tastes Right" Chicken Salad, boil a piece of boned chicken breast until cooked through, then separate the good meat from the bones and skin. Shred chicken, and add mayo and pickle relish to your desired consistency.