Pumpkin Spice Waffles by Marianne
2 cups Organic Pastry or All Purpose Flour
1 Tbsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/2 tsp. seasalt
1 (15- oz) can pumpkin or fresh, pre cooked
1/4 cup Organic milk or oat milk
1/4 cup Organic cane sugar or light brown sugar
4 Tbsp.(2 oz.) Organic butter, melted
2 Free Range eggs
Organic cooking spray
Pure maple syrup and Greek Yogurt, for serving (optional)
1. Preheat oven to 200', and preheat a waffle iron, Whisk together flour, baking powder, pumpkin pie spice, and salt in a large bowl. In a medium bowl, whisk together pumpkin, milk, sugar, butter, and eggs until smooth.
2. Pour pumpkin mixture into flour mixture; whisk until thick and smooth.
3. Spray waffle iron with cooking spray. Pour 1/2 cup of batter onto hot waffle iron. Cook according to waffle iron instructions until waffles are crispy and golden brown, 8 to 10 minutes.
4. Transfer waffles to a wire rack on a baking sheet; place in preheated oven to keep warm.
5. Repeat with remaining batter, spraying the waffle iron between batches. Serve with maple syrup and Greek yogurt, if desired.
Active time:20 minutes
Total time:1 hour, 40 minutes
Oven-Roasted Herb Tomatoes:
18 large San Marzano or Roma tomatoes
1/2 cup olive oil
3 tbsp. each of chopped fresh parsley and basil
1 tbsp. each of chopped fresh rosemary and thyme
salt and pepper to taste
Preheat oven to 350F. Place tomatoes on rimmed baking sheet, cut side up. Brush with olive oil. Mix all the herbs and sprinkle onto the tomatoes half the herb mixture, with salt and pepper to taste. Bake for 1 hour and 15 minutes or until the edges are brown. Remove from the oven, sprinkle on the remaining herbs, and serve immediately.
Bowl of fresh ripe tomatoes, chopped
Four cloves of fresh garlic, minced
Four fresh jalapeno peppers, chopped
Handful of fresh basil, chopped fine
One fresh red onion, chopped
Optional handful of fresh tomatillos, chopped fine
Handful of fresh cilantro, chopped very fine
Place all the ingredients in a big bowl and stir together until they are well blended. The salsa will last in the refrigerator up to two weeks. Enjoy!
Sun Balls Recipe by Marianne:
Servings- 2 dozen 1-inch balls
Prep time- 20 minutes
1/2 cup plus 2 T toasted sunflower seeds
1/2 cup shredded, unsweetened coconut
2 to 3 T raisins
1/4 cup sunflower butter
1 T maple syrup
1 tsp almond extract
1/2 tsp coriander powder
Grind the toasted sunflower seeds in a blender to a coarse meal. Mix all the ingredients together in a mixing bowl and press into 1 inch balls. Store in a sealed container in the refrigerator. Yummy!!
Marianne's delicious basil pesto:
1/3 cup pine nuts
3 cups basil
1 clove garlic
1/4 tsp salt
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Toast pine nuts in a dry skillet; let cool. Pulse in the food processor.
Add chopped basil, garlic, and salt; then pulse.
Add Parmesan cheese and pulse.
Slowly pulse in the Olive Oil. Enjoy!
Here are some yummy cookies to share this May:
6 bananas, mashed
1 cup chopped nuts (almonds, walnuts or cashews)
2/3 cup safflower or coconut oil
2 cups chopped raisins
1 cup oat flour
1 tsp. baking soda
1 tsp. sea salt
2 tsp. vanilla
4 cups rolled oats
In a big bowl, mix all the ingredients together. Drop spoonfuls on an ungreased cookie sheet.
Bake at 350F for 20-25 minutes.
March recipe of the month: Pumpkin Cookies
2 1/4 cups Pastry Flour
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup butter, softened
1 cup organic cane sugar
16 oz fresh cooked pumpkin, mashed (canned pumpkin if out of season)
1 teaspoon vanilla extract
1 cup chopped walnuts
Preheat oven to 375F. Mix dry ingredients and set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in pumpkin and vanilla until smooth. Add in flour mixture a little at a time until blended. Gradually add in the walnuts. Drop tablespoon-sized spoonfuls onto greased cookie sheets and bake 10-15 minutes (depending on oven) until golden. Cool on rack.
Prep Time: 10 minutes
Cook Time: 20 minutes for noodles plus 25 minutes for oven dish
Oven: 350 F
I package of fettuccine noodles
1 medium onion, chopped
2 cloves of garlic, minced
1 tbsp basil
1 tbsp oregano
2 tsp olive oil
1/2 cup water
1 medium carrot, diced
1 red pepper, chopped
1 yam, chopped
1 red potato, chopped
4 tbsp white miso
1/4 cup sesame tahini
Cook the noodles until they are al dente. drain and set aside. In a large skillet, heat the oil and sauté the garlic and onion. Add the herbs one at a time and lightly sauté. Quickly add the vegetables, one at a time in this order: potato, yam, carrot and red pepper, stirring after each addition. Cook until soft. In a separate medium bowl, whisk the miso and tahini together while gradually adding the water until you have a smooth consistency. Preheat the oven to 350F. In a large bowl, add the cooked noodles and vegetables and gently mix. Then add the miso-tahini mixture and gently mix together until well distributed throughout the noodles. Garnish with grated Parmesan cheese. Place the stroganoff in a large, oblong Pyrex dish and bake for 25 minutes. Serve immediately.
Chop all of the vegetables and mix them together. Sauté in olive oil until tender. Set them aside. Warm the beans in a pan and set them aside. Heat the oil in a skillet. Pour the enchilada sauce in a flat bowl, wide enough to dip the tortillas in. Place a tortilla in the hot skillet, turning it over a few times to soften it. Remove from the skillet and dip the softened tortilla in the bowl of enchilada sauce. Place it on a plate and scoop out a cup of the sauteed vegetable mix and put it on the tortilla. Then take a spoonful of the beans and place them on top of the vegetable mix. Roll the tortilla and place in a casserole pan. Repeat the process, making two rows of six tortillas each. Pour the remaining enchilada sauce over the tortillas and spread the cheese over the top. Bake at 375 for 15 minutes.