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ladybugs
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| Posted: Feb 13 2005 at 12:06pm | IP Logged
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Hi Ladies,
I am very much into cooking from scratch but definitely trying to find the balance between planning and executing. I'm learning as I go as I am home educating myself in this art... 
I'd like to know what kitchen items you would consider essentials AND I need a recipe for waffles. Dh got me a waffle maker but now I need a recipe for really wholesome, highly nutritious waffles. It's a quest - ok, not so dramatic but nonetheless, a desire... 
Thanks for your help! 
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Love and God Bless,
Maria P
My etsy store - all proceeds go to help my fencing daughters!
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cathhomeschool
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Texas Bluebonnets
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| Posted: Feb 13 2005 at 12:47pm | IP Logged
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I don't have a great recipe for waffles...
The rice cooker and cuisenart (drastically cutting down chopping/slicing/grating time) tie for #1 on my essential list.
We are trying to cook more simply and healthily. I bought a Cooking Light book, and I also use many of my old recipes but cut out the less-healthy ingredients or substitute. We've relied a lot on steaming vegetables at dinner time and on keeping carrot and celery sticks, radishes and lettuce washed and available for snack time. The rice cooker could actually edge into 1st place on its own since it can double as a steamer. But at the moment, I use corning-ware in the microwave for steaming.
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Janette (4 boys - 22, 21, 15, 14)
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Mary Chris
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| Posted: Feb 13 2005 at 12:57pm | IP Logged
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Hmm, essentials.
Well I love my Kitchen Aid mixer, that is an essential for me. Dh recently bought me a Cuisinart food processor and I love it! I just have to remember I actually have one now after so many years of longing for one! I use my blender almost daily. I have a grain grinder and bread machine, probably not essential but I do enjoy our homemade bread, and pizza.
I also struggle with my love of cooking and actually cooking.
I will post two of our waffle recipes later, I have to dig them up.
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Blessings, Mary Chris Beardsley
mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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guitarnan
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I love cooking, and eating! My top kitchen toys are my bread machine (we've worn out two so far), my good German knives, and The Incredible Cookbook collection (takes up a whole bookcase now). My microwave is dead and I don't miss it. I do miss my giant 6-burner stove, lent to us by the Navy while we were stationed in Italy. It had a giant oven and I loved it.
My top cookbooks of this month are "Rustic European Breads From Your Bread Machine," "Rachael Ray's 30-Minute Meals 2", and my Indian cookbook (by M. Jaffray, but the title escapes me at the moment). We try very hard to avoid "nuke food"; next I have to work on getting away from Canned Kid Lunch. My kids love good food (ds says it's not fair that Rachael Ray gets to cook all that good stuff on TV and we're just left to drool over the pictures!), but I lean toward convenience on school days...not too healthy. I go through cooking phases (new Italian recipes, new chicken recipes, etc.). During Lent we eat a lot of soup-and-bread dinners, so I dust off soup recipes at this time each year.
We don't eat beef at home (dh can't eat it so I don't cook it, and now none of us misses it). Lately I have noticed that most chicken and pork sold in our grocery stores is now labeled that it's "enhanced" with an injected solution (I guess it is mostly salt and chemical flavorings) - grrr!!!! I am trying to find types of meat that don't have stuff injected. Not only is it extra chemicals and salt, but the label says something about how up to 15% of the meat's weight is this injected flavor solution...so I am paying for liquid weight. Does anyone know good brands of meat to buy, or do you have more info about this annoying enhancement trend?
Thanks!
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Nancy in MD. Mom of ds (24) & dd (18); 31-year Navy wife, move coordinator and keeper of home fires. Writer and dance mom.
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amiefriedl
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I think that no kitchen should be without an electric knife sharpener, although it is an often overlooked gadget. I asked for an inexpensive model Chef's Choice for Christmas and use it often. I'm still a newbie at sharpening, but it sure speeds up my work to have a nicely sharpened knife, even if my techniques aren't quite professional.
Another item not lots of moms know about is the Bosch Universal Mixer. I'm personally on a one-mom crusade to change this though! The Bosch has a belt driven drive (with blender attachment, and other opts) that can knead up to 16+ cups of ww flour (read: 6 loaves worth). The whole greatness of it is you can have the 6 loaves of bread from grind of wheatberries to hot-on-the-counter in about 90 minutes. I actually do two batches of 6 in about 2 hrs and have my whole month's worth of freshly ground whole-wheat bread in the freezer by lunchtime.
I love my Cuisinart of course and couldn't live without my grain mill (Whisper Mill).
I wouldn't want to survive w/o my extra freezer and frige out in the garage. I could I suppose, but wouldn't want to.
Oh, and last but certainly NOT least, I ADORE to a practically sinful degree my gas stove w/ceramic top.
One cool trick I learned from a friend of mine...since I cook a lot I buy my dried herbs and spices in bulk from the SF Herb Co. and then portion them off into pretty mason jars that I keep stacked on the back of the counter. It is decorative/colorful, economical and useful!
I could go on and on and on. Forgive me!
P.S. I have been searching for a great way to make waffles too....whould be thrilled if someone had the answer. Since I grind my own wheat it is easy to get a lighter final product with wholesome ingredients, BUT I have yet to find a waffle maker that can handle my ignorance about baking!
Does anyone have an idiot-proof waffle maker to recommend as well as a recipe?  Which is best - yeast (my fav) or baking powder for the most successful waffle??
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In Christ the King through Mary our Mother,
Amie
Blessed with an awesome hubby and Mom of ds10, dd7, dd3 and dd 10months.
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Angie Mc
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Favorite stuff:
slow cooker (oval shape is nice)
pressure cooker (for whole grains, beans, and full meals. I like Magafesa.
sharp knives
good pots (ex: Calphalon)
cast iron skillet (keep new one in oven while other things are baking until it is nicely seasoned then set it on stove top, ready to work - adds iron to food, can't be damaged, and is almost non-stick.)
favorite recipes on index cards kept in recipe box plus a running list of favorites on a Word Doc.
Favorite cook books:
Whole Foods for the Whole Family by La Leche League (helps transitioni a family gently into healthier eating)
Under Pressure by Lorna Sass (for the pressure cooker)
Desperation Dinners by Mills and Ross (for quick meals)
Favorite cooking advice:
Integrate new gadgets, recipes, and foods gradually. Learn to do one thing well then move on to the next thing.
Gotta love http//:www.allrecipes.com
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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stefoodie
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my favorite thing right now is my Electrolux DLX mixer -- after killing two Kitchen Aid Ultras i'm hoping this is it for me (though i won't mind a "primitive" Hobart just for cakes). unbelievable how this thing works -- i've had it for a couple of months -- it's wonderful for mixing whole grain dough (which is what killed my KAs). i can't wait 'til my Nutrimill and Prairie Gold wheat berries arrive next week. i've got a "healthy waffle" recipe somewhere in my files -- will try to post it later.
on my wish list:
Kaiser cookie sheets (been using my Ekco ones for 10+ years!)
2 Mistos
and a Waring Belgian waffle maker -- the one that swivels
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amiefriedl
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I have a hunch that one of those swiveling Waring Belgian Waffle makers is the answer to my waffle loving woes! I second that wish list item!
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In Christ the King through Mary our Mother,
Amie
Blessed with an awesome hubby and Mom of ds10, dd7, dd3 and dd 10months.
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Mary Chris
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| Posted: Feb 21 2005 at 8:02pm | IP Logged
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Maria,
I have not forgotten about the waffle recipe  . Check out www.suegregg.com she has a recipe for blender batter waffles. You use oatmeal and blend it in the blender with buttermilk then it sits in the refrigerator overnight and you add a few more ingredients in the morning. My family and friends really like that one.
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Blessings, Mary Chris Beardsley
mom to MacKenzie3/95, Carter 12/97 Ronan 3/00 and wife to Jim since 1/92
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Angie Mc
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marychris wrote:
Maria,
I have not forgotten about the waffle recipe . Check out www.suegregg.com she has a recipe for blender batter waffles. |
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This is a nice recipe and even nicer idea! We grind our own grains so we usually have flours on hand. Yet this is an awesome idea for when we don't want to take the extra grinding step  . (BTW, we = me and my 12yo fantabulous daughter the cook!)
Next...with the buttermilk you don't use for waffles, you can use it to make moist cornbread, pancakes, or make a
buttermilk dressing:
~equal amounts buttermilk and mayonaise (to desired thickness, less buttermilk for a dip texture)
fresh pressed garlic (we love garlic, 1 clove to 2 cups dressing ususally works)
salt and pepper (to taste)
fresh (chopped) or dried parsely (we really like a lot of fresh
onion powder (optional)
Use on salads, as a vegetable dip, on baked potatoes...
You can also add a honey BBQ sauce to it (~equal amounts) and make a "Southwester Dip/Dressing."
Yikes! I sound like a commercial for the buttermilk industry .
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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amiefriedl
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| Posted: Feb 21 2005 at 8:33pm | IP Logged
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Wow!
Those buttermilk ideas some awesome! Thanks for those and thanks to Mary Chris for the website recommendation. That was a site I have not seen yet. Any more great recommendations?
Angie, Could you share your buttermilk cornbread recipe as well?? I have been looking for a good cornbread recipe for as long as I've been looking for a good waffle recipe (and a good waffle maker). Using buttermilk sounds like a step in the right direction.
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In Christ the King through Mary our Mother,
Amie
Blessed with an awesome hubby and Mom of ds10, dd7, dd3 and dd 10months.
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stefoodie
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| Posted: Feb 23 2005 at 7:03pm | IP Logged
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i've made angie's buttermilk dressing in the past -- my kids love it! they like dipping carrots in it -- i like it on most anything:-D
blessings,
stef in pa
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ladybugs
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| Posted: Feb 23 2005 at 8:00pm | IP Logged
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Hey ladies,
Thanks for those recipes and those ideas!
Yummy!
My computer usage has been reduced since dh is looking for work and trying to manage the co he is starting....and....WE WENT TO MONTEREY, CA, to the aquarium over the weekend - it was such a pleasant drive! If anyone tells you that CA is overpopulated, they must not have driven on hwy 101 S between San Jose and Monterey - gorgeous and green!
I have digressed officially now....the whole point of this email was simply to thank you!
Love,
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Love and God Bless,
Maria P
My etsy store - all proceeds go to help my fencing daughters!
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teachingmom
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Virginia Bluebells
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Hi Amie,
Here is a wheat free cornbread recipe that uses buttermilk that we have enjoyed. I've only made it a few times now, and each time I try to remember to add more salt the next time. (But I then forget by the next time.) All this to say that you may want to up the amount of salt when you try it.
Southern Wheat-free Cornbread
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~Irene (Mom to 6 girls, ages 7-19)
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cathhomeschool
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Texas Bluebonnets
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| Posted: Feb 24 2005 at 11:25am | IP Logged
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Cuban Black Beans and Rice
1 lb bag black beans
1 large onion
1 small bell pepper
3-4 garlic cloves
2 bay leaves
1-2 small pork chops
salt
1/8 tsp. cumin
1/8 tsp. oregano
1 tbs. olive oil
1/3 c. dry white wine
½ tsp. sugar
1 small jar pimientos, diced
*Note: The onion, bell pepper and garlic can be chopped or left in larger pieces. My mother left them in large pieces, removing them after cooking, pureeing them, and adding them back to the beans – all to spare her children who strongly disliked *seeing* onion, etc. in their food. I am not so kind to my children!
Soak the beans in water either overnight or starting early in the morning (to decrease cooking time). When ready to begin cooking, drain water and add fresh water, covering the beans by about 1”. Make “sofrito” by sautéing the onion, bell pepper and garlic in a bit of olive oil. (I usually skip the sautéing because I’m in a hurry.) Add the sofrito (or onion, etc), bay leaves and pork chops to the beans. Cover and cook until beans are soft. (I use a pressure cooker, so this takes about 15 minutes after the pot is well pressurized.)
Once soft, add salt to taste (start w/ about 1/2 tsp.), cumin, oregano. Continue to cook, uncovered, until thickened slightly (if they were still watery). Once the beans are not too soupy, add olive oil, wine, sugar, pimientos. Cook a few minutes more to remove alcohol. My grandmother (and many Cubans) also adds a few dashes of red wine vinegar towards the end. I tried this last time I made the beans and liked it, but then I'm a big fan of vinegar. Serve over rice.
We normally have this as a side dish with a ground meat/raisin/green olive dish (that many people think is a kind of chili) and then a salad (though “real” Cubans aren’t big salad fans). I have made black beans of Fridays of lent, omitting the pork chops. They still turn out pretty good.
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Janette (4 boys - 22, 21, 15, 14)
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Angie Mc
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amiefriedl wrote:
Wow!
Angie, Could you share your buttermilk cornbread recipe as well?? I have been looking for a good cornbread recipe for as long as I've been looking for a good waffle recipe (and a good waffle maker). Using buttermilk sounds like a step in the right direction. |
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Hi Amy,
This is very strange, but I can't find the recipe I ususally use...the page is missing from my Whole Foods for the Whole Family cookbook! This recipe is very basic. I'm pretty sure that it is the buttermilk that makes all the difference. Here's one I googled that looks close:
Buttermilk Cornbread (with Flour)
2 cups corn meal (white or yellow)
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg, lightly beaten
2 cups buttermilk
2 tablespoon melted shortening or vegetable oil
Preheat oven to 450°F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides. Makes approximately 12 muffins, corn sticks or pieces.
While googling, I found SO many recipes that I think the options are endless! For our family, we do use up to half flour (oat is especially good with corn,) buttermilk, and good vegetable oil.
I'm hungry!
Love,
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Angie Mc
Maimeo to Henry! Dave's wife, mom to Mrs. Devin+Michael Pope, Aiden 20,Ian 17,John Paul 11,Catherine (heaven 6/07)
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amiefriedl
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Thanks Angie and Irene!
I'm off to the store for buttermilk! I've been hoping to find an alternate dip for my kid's veggies that doesn't have MSG. They love a store bought ranch dressing, but we'll give this other recipe a go!
I have the WFWF LLL cookbook Angie! I'm off to check for the cornbread recipe too!
Have a great week everyone! Spring is almost here!
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In Christ the King through Mary our Mother,
Amie
Blessed with an awesome hubby and Mom of ds10, dd7, dd3 and dd 10months.
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Cooking from Scratch
