buttermilk Archives - Aggie's Kitchen

Sunday Morning Waffles …

Aggie Goodman — Sun, 05 Apr 2009 23:19:00 +0000

Not long ago, a good friend of mine graciously lent me her waffle maker for a “test drive”. I’ve been wanting to buy one of my own, but like most kitchen gadgets, I wasn’t sure if it was something I was going to really use. My kids eat waffles for breakfast several times a week, so I thought, like pancakes, that it might be a good idea to make large batches of homemade waffles and freeze them.

So last Sunday, we tried out our first batch of homemade waffles. I’ll just say that I couldn’t make them fast enough! Everyone loved them…and they just kept asking for more! I was lucky enough to be able to sit down and eat the last two for my own breakfast.

I found a recipe on Recipezaar that I toyed with and made my own. We have made them 2 Sundays in a row and have really enjoyed them both times. I am thinking it is going to become a Sunday tradition…

I guess I’ll be going out to buy my own waffle maker this week…thank you Betsy for the loaner! 😉

Sunday Morning Waffles

Ingredients:

1 cup whole wheat flour
1 cup all purpose flour
1/4 cup turbinado sugar (or regular sugar)
3 TB baking powder
3/4 teaspoon salt
2 cups lowfat buttermilk (can substitute lowfat milk)
3 eggs
1/3 cup applesauce
2 TB flax meal
1 tsp vanilla extract
1 tsp cinnamon

Directions:

Combine flour, sugar, baking powder, salt and cinnamon in a bowl. Add buttermilk, eggs, applesauce and flax meal to the dry ingredients and mix until combined. Pour approximately 1/3 cup of the batter per waffle into the waffle maker and cook according to waffle maker directions.
Serve with a small bit of butter, maple syrup and fruit.

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Have a great week!

(Gina and Sammy, Flagler Beach, Saturday April 4)

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Buffalo Chicken Salad with Blue Cheese Dressing

Aggie Goodman — Fri, 03 Apr 2009 02:54:00 +0000

I’m really trying to make it a habit to have more salads for dinner. So far, thanks to the last couple of recipes chosen for the Craving Ellie in my Belly group, I’ve been able to do that. For me the key to a salad is lots of flavor. I can’t feel like a rabbit when I’m eating salad.

This week’s CEimB recipe is Buffalo Chicken Salad with Blue Cheese Dressing and was chosen by AJM of You Eat Now. It was really a nice weeknight recipe, the chicken cooks up quickly under the broiler and the salad dressing was whipped up in no time. We are big fans of buffalo chicken in our house so this was a great way to get our “hot wing” fix in a much healthier way.

The recipe calls for simply tossing the uncooked chicken strips in your favorite hot sauce (Frank’s is the way to go!). I decided to add another layer of flavor to the chicken by marinating it with some olive oil, salt, pepper, garlic and chili powders before adding the hot sauce. Also, since we like it really hot, I tossed the broiled chicken in more hot sauce before topping it on the salad. I wasn’t sure if it would be filling enough for my husband, but he seemed pretty satisfied and said it was great. Oh…and I thought the dressing was really yummy. I poured all the ingredients in a small mason jar and just gave it a few shakes…and voila, homemade blue cheese dressing.

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Buffalo Chicken Salad with Blue Cheese Dressing

Author: Aggie's Kitchen
Category: Chicken
Method: Oven

Ingredients

Buffalo Chicken Salad

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows

Blue Cheese Dressing

2 tablespoons mayonnaise
1/4 cup lowfat buttermilk
1/4 cup plain fat-free yogurt (I used Greek yogurt to avoid the straining process)
1 tablespoon white vinegar
1/2 teaspoon sugar
1/3 cup crumbled blue cheese
Salt and freshly ground pepper

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Instructions

Buffalo Chicken Salad

Preheat the broiler. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips. In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated. Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.
In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing. Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Blue Cheese Dressing

Fold a full sheet of paper towel into quarters and put it into a small bowl. Spoon the yogurt onto the paper towel and place in the refrigerator for 20 minutes to drain and thicken. In a medium bowl, whisk the buttermilk and thickened yogurt into the mayonnaise until smooth. Add the vinegar and sugar and continue to whisk until all the ingredients are well combined. Stir in the blue cheese and season, to taste, with salt and pepper.

Notes

Recipe from Ellie Krieger, The Food You Crave

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Healthy Whole Wheat Pumpkin Pancakes

Aggie Goodman — Mon, 03 Nov 2008 12:23:00 +0000

Are you pumpkined out yet? Everywhere I look in the foodie blog world I am seeing tons of delicious looking pumpkin recipes…and here I am once again a little bit behind. I have had my share of “pumpkins” this past month (construction paper kinds, craft kinds, plastic kinds, carving kinds) but haven’t actually “had” any pumpkin the way I would really want to!! I love pumpkin, as I am seeing a lot of you do as well. (and apparently so does my son who just walked up to me and randomly requested for us to make a pumpkin pie today – it’s only 7am!)

What did you all do with your extra hour on Sunday? We were up making pancakes! Pumpkin Pancakes! And they were good, real good…my kids gobbled them up. I wish I made a double batch so I could have thrown some in the freezer for later. I found this healthy whole wheat version of these pancakes on Pinch My Salt early Sunday morning. This was my first time visiting Nicole’s blog and I am so hooked!

I just love the color of these pancakes! If you would rather not use whole wheat flour, just substitute the white flour for it. I also sweetened ours up just a bit more with some agave nectar.

Enjoy your Monday and don’t forget to Vote!!

Healthy Whole Wheat Pumpkin Pancakes

Ingredients:

1 C. whole wheat flour
1/2 C. cake flour
1 t. baking soda
2 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground ginger
1/2 t. ground nutmeg
1 C. buttermilk
1 C. canned pumpkin puree
2 eggs
2 T. oil
1 t. vanilla
2 T. dark brown sugar

Directions:

1. In a large bowl, whisk together the first eight ingredients (whole wheat flour through nutmeg). In a separate bowl, whisk together the last six ingredients (buttermilk through brown sugar).
2. Pour wet ingredients into dry ingredients and blend together with a wooden spoon until just combined. Lumps are ok, just make sure all the flour on the bottom of the bowl is mixed in. If batter seems too thick to pour, you can gently stir in a little more buttermilk.
3. Drop pancakes by ladleful onto a medium-hot griddle. Pancakes are ready to turn when the edges start to look a little dry and you can see small bubbles forming on the surface.

Recipe from Pinch My Salt

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