Loaded Baked Potato Waffles

Picture048.jpg,
originally uploaded by dibranchia.

I had some leftover instant mashed potatoes that I had fixed a few days earlier. I was planning to make mashed potato pancakes for breakfast, but ended up going with something else. By the time supper rolled around I wasn't feeling so great (another migraine and major pain pills on board) and decided to mix in some of my homemade bisquick, buttermilk, eggs, a bit of cheddar cheese and some fake bacon bits. I wish I had some chives or green onions (I did add some dried onions that had been soaked in water for a bit). I can't give amounts only because I make waffles and pancakes by sight. It was a very thick batter, and hubby stood by the waffle maker once he got home and ate quite a few as they came off the maker. I think he liked them :)

Chocolate Brownie with Walnuts Mochi

Chocolate Brownie with Walnuts Mochi,
originally uploaded by dibranchia.

I had bought this a while ago. I found it when I was going through my freezer after the power went out a few weeks back. I finally cooked it today. I like regular Mochi alright, but it doesn't really do much for me. This stuff...*SIGH* I could live on.

Couscous Feta Fritters

I was going through some of my older magazines (I have a lot to go through!) and I saw this and thought it looked really good. I'll have to make it soon.

Couscous fritters with feta

• 175g couscous
• 200ml hot vegetable stock
• 1 egg, beaten
• 3 tbsp natural yogurt
• 85g feta cheese, cut into 1cm cubes
• 50g SunBlush tomatoes, finely chopped
• 3 spring onions, finely chopped
• 2 tbsp sunflower oil or vegetable oil

1. Measure the couscous into a large heatproof bowl, pour over the hot stock, then cover with cling film. Leave to stand for 5 mins or until the couscous has absorbed the stock and is soft. Add the egg and yogurt and mix well. Season, then fold through the cheese, tomatoes and spring onions.
2. Divide the mixture into 4 and shape into burgers. Heat the oil in a non-stick frying pan, then cook the fritters over a medium heat for 3 mins on each side until golden. Serve with a green salad and a spoonful of your favourite chutney.
   

Making the fritters

Wet your hands before shaping the fritters to stop the mixture sticking to your hands. SunBlush tomatoes are softer than sundried. If you only have sundried, stir them into the couscous before adding the stock.

Nutrition per Serving: 510 kcalories, protein 19g, carbohydrate 51g, fat 27g, saturated fat 8g, fibre 1g, sugar 7g, salt 2.6g

Simple Syrup

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originally uploaded by dibranchia.

Ok, maybe it doesn't look so simple. It's not JUST simple syrup. It started with some local Pear Port (from Horton Vineyards). I made some poached pears using some I had left, and I had extra poaching liquid left. I used in quite a few things (over cheesecake, in tea, over poundcake) and when I remembered a bottle that a friend had recently given me, thoughts of poached pears roamed through my thoughts. Unfortunately, I keep eating the pears. So, I went ahead and made the syrup, and hubby is thinking of trying it on crepes.

Freezer Biscuits

Saw this in Cooking For 2 Magazine from Taste of Home. Can't wait to try it! Hubby loves biscuits, and I'm usually too tired or rushed in the morning to make them and don't think about them for dinner at night.

Freezer Biscuits
Yield: 8 biscuits Just mix up the basic dough, divide in half, stir in the different flavors and come up with 2 kinds of biscuits to have on hand!

2 c all-purpose flour
4 tsp baking powder
3 tsp sugar
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup 2% milk (I only keep soy or skim on hand)
Asiago Garlic Variation:
1/2 cup shredded Asiago cheese, divided
1/2 tsp garlic powder
1/2 tsp dried minced onion
Sesame Herb Variation:
1/2 tsp dried marjaram
1/2 tsp dried thyme
1/2 tsp dried basil
1/2 tsp sesame seeds

In small bowl, combine flour, baking powder sugar and salt. Cut in shortening until mixture resembles coarse crumbs. In small bowl, whisk egg and milk; stir into dry ingredients just until moistened.

Turn dough onto a lightly floured surface; divide in half. For Asiago garlic biscuits, add 1/3 cup of cheese, garlic powder and onion to one portion of dough. Knead 20 times. Roll to 3/4" thickeness; cut with floured 3 inch biscuit cutter. Sprinkle with remaining cheese.

For sesame herb biscuits, add marjoram, thyme and basil to remaining dough. Repeat kneading, rolling and cutting steps. Sprinkle with sesame seeds.

Arrange biscuits in a single layer in an ungreased 9x13x2" baking pan. Cover and freeze overnight or until frozen. Transfer to a freezer bag and freeze for up to 2 months.

To use frozen biscuits: Place on a baking sheet coated with nonstick spray. Bake at 400 Degrees F for 15-20 minutes or until golden brown. Serve warm.

More Variations:
1. Leaving out the garlic powder in the Asiago cheese and brush the tops with garlic butter instead. Or substitute your favorite cheese for the Asiago. If you don't have Asiago cheese on hand, you can sub Parmesan or Romano. Asiago is a little sweeter than both of those cheeses.
2. Changing the herbs in the Sesame Herb. Try oregano, tarragon, or an Italian Herb mix. For added flavor stir in some shredded cheese.
3. Serve the biscuits with flavored butter. Simply blend any chopped fresh herbs you have on hand with softened butter.
4. Using half the dough without seasonings to make breakfast biscuits. Slice and add an egg and sausage or bacon, or spread with cream cheese and jelly.
5. Adding dried cranberries or raisins to the basic dough along with the grated rind of a lemon or orange for a fruity scone-like snack.

Nutrition: 1 biscuit (without variations): 249 cal, 13 g fat, 3 g sat fat, 28 mg chol, 366 mg sod, 26 g carb, 1 g fiber, 5 g protein

Cooking For 2 Fall 2007 Mag. p 9

Get your Bialy's here!

Picture044.jpg,
originally uploaded by dibranchia.

I haven't tried one yet.....these are just out of the oven. It smells soooo good in here!

From: http://www.cyber-kitchen.com/rfcj/BREAD/BialysPletzel_-_pareve.html

Bialy's!

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originally uploaded by dibranchia.

I made these years ago, from a recipe I found in the Washington Post. I actually fell in love with King Arthur thanks to that article. I thought I had saved the recipe, but it looks like it's disappeared. *sigh*Anyway, these are like a bagel, except they aren't boiled before baking and there's no hole, just a depression that I've filled with an onion/poppyseed mixture. I hope these turn out as well as the first one's I've made. I've never eaten a real bialy, but I figure as long as I'm happy that's all that really matters.