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Posts Tagged ‘non-fat milk’

Cook and Tell: Basic Belgian Waffles

19 Jul

Last week was an extremely busy week, and I am very happy that I am finally able to check back here. Last week was my birthday, but since I spent the entire day at work, it wasn’t much of a celebration. However, it was all made better when a couple of friends gave me a gift that will certainly keep on giving. And not just anything, it will keep on giving fabulous and delicious Belgian waffles. I couldn’t wait to take this puppy for a “spin”.

I started out simply by pulling out the manual, which doubles as a recipe book. For the first time I decided to keep it simple and try out a basic Belgian waffle recipe, nothing fancy. I didn’t really have that many ingredients to play with. I used my last two eggs for these puppies, just shows how prepared I was.

Basic Waffles
Ingredients
6 cups of unbleached all-purpose flower
1/2 cup and 2 tablespoons of sugar
1/4 cup baking powder
1 1/2 teaspoons salt
3 1/2 cups of reduced-fat milk
1 cup plus 2 tablespoons vegetable oil
4 large eggs, lightly beaten

Preparation
Preheat the waffle maker. Mix all ingredients in the order they appear. Pour approximately 2 cups of batter on to the middle of the waffle griddle (this may vary based on the type of waffle maker you have). Close the waffle maker, cook until you hear a tone from the waffle maker (this may vary based on your waffle maker). Open waffle maker, remove waffles carefully with a heat proof spatula. The recipe makes approximately 16 waffles.

I halved the recipe, and used non-fat milk. I ended up with 8 delicious waffles. They may be over 300 calories per waffle, but do you really think about that when you’re enjoying this deliciousness with jam, maple syrup, or whatever else you put on your waffles?

Thank you L & L for this awesome gift!!! I can’t wait to try out all different types of waffles!

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Cook and Tell: Banana Nut Bread

25 Jun

A few weeks ago, I decided to put to use a couple of bananas we had laying around at the end of the week and some non-fat milk that needed to be used up. I’ve attempted various breads before, with variable levels of success, so felt relatively comfortable with the idea of making banana bread.

I found a great recipe on Epicurious App, which is just as easily found on the Epicurious website. I knew going in that I didn’t have the required walnuts, due to a miscommunication with hubby, which left me with raw, unsalted, whole almonds. No worries, this did not deter me. I had some pecan chips on hand and used those. However, as I started the preparation process, I realized that I didn’t have enough flour…Now this put a bit of a damper on my plans.

Banana Nut Bread

But no fear, with quick thinking I decided to substitute half the flour with matzo meal. I was concerned that the bread wouldn’t turn out just right. When I mixed all the ingredients, I crossed my fingers and put the batter in the oven.

Banana Nut Bread

I was very happy to see the bread turn out just right. It was fresh and moist, and I received a lot of compliments. Try it, you might just like it.

Banana Nut Bread

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Cook and Tell: Breakfast Sandwich

02 Mar

A few years ago I spent a year in New York. New York has tons of culinary options for your taste buds. Today however, I wanted to share something simple that I enjoyed on an average workday morning but which brightened my day.

Every Friday morning, on my way into the office, I stopped off at a cafe that was conveniently located on the first floor of my building. There in that cafe, every morning, one could order a bagel breakfast sandwich, made to order, right in front of the customer. My order was simple, plain toasted bagel, with egg and cheese. The hot fried egg and warm toasted bagel would make the cheese melt in the wrapper. By the time I was at my desk, unwrapping the bagel, I would have a delicious, warm breakfast sandwich with egg and melted cheese. I know this might sound strange, but I have fond memories of those Friday mornings and the tasty breakfast sandwiches.

I decided to recreate a version of the breakfast sandwich that I so much enjoyed. You can definitely play around with the kinds of ingredients you include in this sandwich. After all, anything goes with a bagel.

Breakfast Sandwich:

Thomas’ Plain Bagel thin (less calories than a regular bagel)
1 Egg
Salt and Pepper
A little bit of non-fat milk
1 slice Havarti cheese
1 slice mortadella
4 cucumber slices, extra slices for garnish
Pam Cooking spray for frying

Toast the bagel to your liking. While the bagel is toasting, beat the egg with milk. Add salt and pepper to taste and beat until fully combined. Fry the egg mixture on a skillet coated with cooking spray. Place bottom side of the bagel on a plate and layer with a slice of Havarti, fried egg, mortadella and cucumber slices, finishing off with the top side of the bagel.

That’s all there is to a very tasty start to any morning…

Breakfast Sandwich

What goes on your bagel?

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French Toast with Berry Sauce

03 Aug

A little while ago, I woke up and decided to make something special for a weekend breakfast. So I scrolled through some recipes and picked French Toast with Berry Sauce.

Since I always leave everything to the last minute, I had to work with the ingredients that were available at home. As a result the recipe I found on epicurious.com was not followed to the T. I used whole wheat bread instead of challah bread, and non-fat milk instead of whole milk. Otherwise I followed the recipe and ended up with some pretty tasty breakfast.

French Toast with Berry Sauce

Try it out, your family will thank you!

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Chocolicious!

04 Mar

It’s almost the end of the week and I am exhilarated for the weekend. After a long day at work, I decided to distract myself and bake. Granted I am not much of a baker, but I saw a recipe for brownies in my mother-in-law’s issue of Cooking Light magazine. I was surprised to find that for once I had all the required ingredients on hand. I asked if I could rip out the page with the recipe and she graciously let me.

There is a little bit of a story with baking these brownies. They are called Black and Tan Brownies. Based on the way the recipe looked (and on how inattentively I read recipes) I initially thought that it’s two recipes in one (Tan Brownies and Black Brownies). It was only after I put the tan brownies in the oven and washed all the dishes, did I look at the recipe again and realize that in fact I only made one part of the brownies. Well, lucky for me I had most of the other required ingredients, and I was able to complete the “Black Brownies” portion of the recipe as well.

There was one hick up, I used all of the butter I had for the tan brownies. I decided to take a chance and use non-fat milk instead of butter to melt the chocolate. It was a risk, and this substitution possibly altered the outcome. But I am happy to report that even though my brownies didn’t look like those in the photo of the recipe (or like typical brownies for that matter), they are fabulous! And this isn’t just me tooting my own horn. My hubby loved them, and I brought some samples to work, and got great responses there as well.

So without further ado…here they are…

Black-and-Tan-Brownies