Whole Wheat Waffles

Whole Wheat Buttermilk Sourdough Waffles 

Recipe From @amberskitchen
I’ve been posting a lot about sourdough on my Instagram stories lately, and if you’re following along, you might be wondering what to do with the “discard” when you feed your starter daily. Once your starter is established, THIS is what you do with it! Make waffles (or you could use it to make pancakes, muffins, etc.) sourdough in general so good for you! It has nearly thousands of health benefits. So I love feeding sourdough to my family- and waffles are a great way to do it! Unlike sourdough bread, these sourdough waffles are super easy, fool-proof and always turn out! .

INGREDIENTS:

*2 cups whole wheat flour
*2 cups milk of choice (buttermilk)
*1 cup natural yeast (sourdough) starter (discard or active)
*3 Tablespoons coconut sugar
Combine in a bowl and let sit overnight. In the morning add:
*1/4 cup butter, melted
*1 egg
*1 tsp vanilla extract
*1 tsp baking soda
*3/4 tsp salt

DIRECTIONS:

Mix the first 4 ingredients the night before, cover and refrigerate. In the morning add the last 5 ingredients, mix well, and use the batter to make waffles in your a waffle iron. Enjoy!

Pumpkin Buttermilk Chocolate Chip Coffeecake

Pumpkin Buttermilk Chocolate Chip Coffeecake

A Bountiful Kitchen original recipe

Prep Time 10 minutes          Cook Time 45 minutes

Servings 10

Ingredients

cake:

• 1 cup canned pumpkin puree I use Libby's
• 1 cup buttermilk shaken
• 2 eggs
• 3/4 cup butter (softened) or canola oil or coconut oil
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice*
• 1 cup semi sweet chocolate chips

Spiced nut topping:

• 2 tablespoons butter cold
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons flour
• 1/2 cup pecans*
• two dashes salt

Instructions

1. Preheat oven to 350 degrees and set the rack in center of oven.

To make topping:

1. Place all of the topping ingredients into a food processor and pulse until nuts are chopped and ingredients are mixed well. If you don't have a food processor, soften the butter to room temperature and chop the nuts. Mix all of the ingredients in a bowl. Set aside.

To make cake:

1. Mix butter or oil with one cup of sugar in a bowl of a stand mixer with the paddle attachment until smooth.

2. Add eggs, pumpkin, buttermilk, and vanilla and mix again until smooth. Turn off mixer. 

3. Add all dry ingredients to the bowl, including the chocolate chips. Allow the chocolate chips to be coated with the flour to help prevent sinking of the chocolate in the cake.

4. Line the bottom of two 8-inch round cake pans with parchment paper and grease the pans, oruse one 10-inch Springform pan.

5. Pour the cake ingredients evenly into the prepared pan(s). Sprinkle the topping evenly over the cakes.

6. Bake at 350 for about 35 minutes for 8-inch pans, or about 45 minutes for 10-inch pan. A toothpick inserted in center of cake should come out witha few moist crumbs attached when done.

7. Remove from oven and let cool. Invert onto a plate, then turn over again onto a platter to serve, or if using a springform pan, remove the sides when cooled and place on platter.

Recipe Notes

• *For the pumpkin pie spice I used my simple, inexpensive, home made recipe for Pumpkin Pie Spice.
• **If not using nuts in topping, add 2-3 more tablespoons of flour to topping.
• If you want to give away a cake and keep one for yourself, use two 8 inch cake pans. You may also use disposable pans, then there is no need to turn the cake out of the pan before serving or giving away.
• I like to place the chocolate chips on top of all the dry ingredients so the chips will be coated with the flour and prevent sinking to the bottom of the pan. One bowl-one-mix cakes work best when all of the wet ingredients are placed in the bowl first, then the dry ingredients on top of wet ingredients.

 

BBQ Chicken Salad Cilantro Lime Rice Bowls

From Mel's Kitchen Cafe 

BBQ CHICKEN SALAD CILANTRO LIME RICE BOWLS

YIELD: 6 SERVINGS

 

PREP TIME: 25 MINUTES

 

TOTAL TIME: 25 MINUTES

INGREDIENTS

SALAD BOWL:

•  3 to 4 cups cooked, chopped chicken (rotisserie chicken works great here)
•  1 to 2 cups BBQ sauce (homemade version here)
•  6 to 8 cups chopped romaine lettuce
•  Cilantro lime rice (homemade version here)
•  2 cups fresh or frozen corn kernels (thawed if frozen)
•  15-ounce can black beans, rinsed and drained
•  1/2 red onion, thinly sliced
•  1 to 2 cups shredded or cubed Monterey Jack or cheddar cheese (or a combo)
•  1 to 2 cups chopped tomatoes
•  1 to 2 avocados, pitted and diced

CILANTRO LIME BBQ DRESSING:

•  1/2 cup mayonnaise, light or regular
•  2/3 cup buttermilk
•  2 tablespoons chopped cilantro
•  1 tablespoon lime juice
•  1 tablespoon red wine or white vinegar
•  1 clove garlic, chopped
•  1/2 teaspoon salt
•  1/4 teaspoon ground cumin
•  Pinch cayenne pepper
•  Pinch black pepper
•  1/3 cup BBQ sauce (homemade version here)

INSTRUCTIONS

1. Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
2. Toss the chicken and BBQ sauce together until the chicken is well coated.
3. Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados.
4. Drizzle with dressing and serve.

NOTES

InstantPot: I often make the cilantro lime rice in the InstantPot. Use the saute function and melt 1 tablespoon butter. Add 1 1/4 cups white, jasmine or basmati rice and cook, stirring constantly, for 1 minute. Add 1 3/4 cups low-sodium chicken broth, 1/2 teaspoon salt, juice and zest of 1 lime, 2 tablespoons chopped cilantro and 1/4 teaspoon ground cumin. Stir. Secure the lid and cook on high pressure for 4 minutes. Naturally release pressure.

 

 

Fresh Peach Syrup

Fresh Peach Syrup

Time: 15 minutes Yield: 2 cups Recipe from Jamie Cooks It Up!    ***Note: This recipe can be doubled or tripled and stored in the  freezerfor 2-3 months.*** 5 peaches 1/2 C sugar 2 Tb corn starch 3 Tb water  1 Tb butter 1 tsp vanilla 1/4 tsp cinnamon dash salt 1. Grab 1 peach, peel it and take the pit out.  Smash it up.  2. Into a medium-sized sauce pan place 1/2 C sugar and  2 tablespoons corn starch.  Toss them around a bit to combine.  3. Add the smashed peach and 3 tablespoons cold water   and stir to combine.  4. Heat the mixture over medium high heat, stirring occasionally  and bring it to a rolling boil. Allow the mixture to bubble up for 2 minutes, stirring constantly.  It will thicken for you and lose the "cloudy" look it started with.  See how it looks a little more gel like in this picture.  That's what you are looking for. Set the pan aside to cool  for a few minutes.  5 Peel the remaining 4 peaches, remove the pits and lay them  out along a large cutting board.  6. Chop the peaches into small pieces and add them to the  cooked mixture.  7. Add 1 tablespoon butter, 1 teaspoon vanilla, 1/4 teaspoon cinnamon and a dash of salt.  Stir it to combine, making sure the butter melts and it well incorporated.  Now, I really like chunky-full-of-fruit syrup,  but if that's not your thing and you want a smoother syrup you could blend it up at this point either with an immersion  blender or by carefully pouring the syrup into your standing blender.    Now, here is some good news for those of you who have peaches  coming out of your ears and are looking for a way to preserve them.  You can triple the batch and store it in pint-sized  freezer safe  containers. It should keep in the freezer for you for at least 2-3  months. When you are ready to use it, just pop it in the microwave  and heat for 1 minute, give it a stir and heat in 1 minute increments  until it's warm and ready to eat.