Savory Cheesy Waffles – Kid Helpers Welcomed

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Some times a change up in a waffle is good.  This is a pleasant tasting savory waffle.  The recipe is from C is for Cooking, Recipes from the Street by Susan McQuillan

This recipe goes well with crisp bacon or grilled ham.  A dose of sautéed apples also makes a nice topping.

Makes: 9-11 circle waffles depending (on amount of batter used per waffle) or 12 (4 inch) squares

Preheat your waffle iron now.  It only takes about 5-10 minutes to prepare this batter

Ingredients:

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2 eggs

1 cup low fat milk

1 cup low fat yogurt

1 tablespoon vegetable oil

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups shredded cheddar, swiss, or jack cheese (6 oz)

Directions:

  1. Preheat waffle iron
  2. In medium bowl, beat together two eggs
  3. Add to same medium bowl the milk, yogurt, and oil.
  4. In a larger separate bowl, combine the dry ingredients (flour, baking powder, baking soda, salt)
  5. Pour the medium bowl into the larger dry ingredient bowl and mix until evenly moistened
  6. Stir in the cheese until it is mixed in.
  7. Pour enough batter over the hot iron (about 1/2 to 2/3rds filled in the center)
  8. Bake the waffles until the beeper or light indicates done (otherwise stop when crisp and brown)
  9. If not using waffles right away, cool on a wire rack so waffles stay crisp.  Can keep warm in low heat oven (250) on a baking sheet
  10. These waffles freeze well for up to two months.

 

Eggs, milk, yogurt, oil

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Add in Dry Ingredients

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Add in cheese and stir

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Drop bater on waffle iron

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Shrimp (or Chicken) Biryani – Prepared Easy Style

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Shrimp Biryani

Simply Asia makes an Indian Essentials Spice Packet called: Chicken Biryani.  Being a big fan of Biryani, often eaten at our local India restuarant I was up to the challenge of testing a quick and easy way to make Biryani vs a more complicated recipe that involved no short-cuts.  (The long method will be posted later this week and was also equally successful).  The dish was easy to make.  The skillet did take a little effort to clean but overall clean up is reasonable for the quality of the dish.   We had zero left-overs for three people, one of who is under 5 and one of whom is a hungry man.  So I suggest doubling the recipe if your crowd is large or if you want any leftovers.  The serving amount on the packet notes 6.  Given we had no sides, our portions were on the larger size.

This dish looks and tastes great.  The dish does have some nice, yet mild heat.  The spices noted in the packet are chili peppers, turmeric, red pepper paprika, and salt.  The packet also lists sugar but that was not detectable  and the packet itself only lists 15 calories so it cannot be too much.  Sodium is listed as 440mg (18% of daily value) which is not too bad for a prepared packet like this.

Ingredients:

3/4th cup of plain vanilla yogurt

1 package of Simply Asian Chicken Biryani -see photo

2 tbsp. oil (I used olive oil)

1 medium onion thinly sliced

1 pound of uncooked shrimp (shelled and deveined)  – Packet calls for 1 pound of chicken breasts, cut into 1-inch cubes.  Thighs would likely taste fine too.

1 medium tomato, chopped

3 cups of water combined with 3 cups of low sodium chicken broth (original recipe calls for all water)

1 cup of white basmati rice (I used brown which did complicate the recipe some given a longer cooking time) – Read directions carefully before starting recipe if using brown rice.  Otherwise you will waste time waiting for your rice!

1/4 cup sliced almonds (original recipe calls for cashew halves)

1/4 cup raisins

2 TBSP butter, melted (microwave 40 seconds)

Directions (Prep Time 15 minutes, Cook Time around 35 minutes white rice, 45 minutes plus if brown Biryani rice

  1. If using brown biryani, rinse with water mixing up the rice with a spin over a strainer prior to prepping your ingredients.  This will help cook the rice faster.
  2. Mix yogurt and seasoning mix, set aside
  3. Heat oil in a large skillet on medium heat
  4. Add onion to skillet, cook and stir for 3 minutes
  5. If using brown biryani and directions note cooking time for 40 minutes, begin prepping your brown rice now; otherwise skip to step 6 now .  Bring water/chicken stock to a boil in medium saucepan on medium high heat.  Add rinsed rice.  Stir.  Once the water begins to boil, cook your brown rice for 20 minutes uncovered on medium heat (vs medium high).  Drain rice in strainer, discarding liquid.
  6. Stir into skillet, prepped chicken (if using chicken), tomato and yogurt mixture.  If using shrimp see step 7 for adding shrimp which takes less time to cook.
  7. Bring skillet to a boil.  Reduce heat to low; (if using shrimp add now); cover skillet and simmer for 10 minutes
  8. If using white biryani, while covered skillet is simmering in step 7 above, begin to bring water/chicken stock to a boil in medium saucepan on medium high heat.  Add rice.  Stir.  Once the water begins to boil cook your white rice for 5 minutes uncovered on medium high heat.  Drain rice in strainer, discarding liquid.
  9. Spoon rice on top of shrimp (or chicken) mixture.  Sprinkle with nut choice above and raisins.   Drizzle with melted butter.
  10. Cover with tight fitting lid.  Cook on low heat 15-20 minutes if white rice – although cook further if rice is not ready.  Add a little bit of water if necessary to cook rice longer.  If using brown rice cook on low heat 25-30 minutes  although cook further if rice is not ready.  Add a little bit of water if necessary to cook rice longer.
  11. Let stand at least five minutes off heat covered before serving.

Prepped ingredients below

 

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Yogurt mixed with spice packet

 

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Uncooked slice onions

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Browned onions

 

 

 

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After shrimp added

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Drained cooked rice

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Just before covering skillet

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Adding in rice, nuts, raisins

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Quick stir

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Final dish

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Apple Spice Muffins (Kids Helpers Welcomed) – Very Easy

Today I made a batch of these.  The recipe was on the back of StonyField LowFat French Vanilla Yogurt.  I was worried we were not going to finish the yogurt and did not want it to go to waste.  Everyone liked these: Mom, Dad, and especially our 4 year-old.  I had the muffins in the oven in less than 15 minutes and was completely cleaned up before they came out. They looked and tasted great.  I froze the extras and presume they will taste fine in the future but will report back.

Kids can do the sifting, mixing, and scooping into the tins.

Equipment

12 muffin tin regular sized

Sifter tool

Wax or Parchment Paper (if you have it; if not just sift into the dry ingredient large bowl)

Preheat oven to 375, & melt and get your butter cooled before doing anything else!  

Ingredients

2 cups flour (dry)

1/2 cup sugar (dry)

1 1/2 tsp baking soda (dry)

2 tsp cinnamon (dry)

2 eggs

1 cup Stonyfield Low Fat Vanilla Yogurt or some other brand

1/4 Cup butter melted and cooled (This is 4 tablespoons, or half a stick).    I cut the butter into 4 pieces before starting the microwave.  Then I melt the butter in the microwave for about 45 seconds.)

1 apple if large peeled and diced small

Steps:

Preheat oven to 375

Sift the first four dry ingredients after wax or parchment paper and pour into a large bowl

Crack two eggs in a small bowl and scramble (remove any shells if needed)

In medium bowl mix eggs, yogurt, and cooled butter.  I stirred around 20 times quickly.

Pour this wet mixture over your dry mixture, add apples and stir.

Do not panic at first this batter will seem hard to come together and you will think you have too much dry ingredients.  However after a minute or so of stirring I got all the ingredients easily incorporated.

Pour the combined batter into the tins and bake for 20-25 minutes.  In my oven they seemed done at 21 minutes but I pulled them out at 23 minutes.  I let them stay in the tins for about 10-15 minutes and then let them cool on a cooling rack outside the muffin tin pan.  Clearly they can be served pretty soon coming out of the oven if needed right away.

I forgot to take a picture but they had a nice brown color with pieces of apples sticking out !