Granola Waffles

When I called home right before Code Boyfriend and I left for Colorado, I got one request. Make enough waffles to fill the freezer until I come back for Christmas.

My mom's favorite are my Granola Waffles. They turned out great. It would have stopped here, but my sister has a nut allergy. I'm sure you can make these waffles with nut-free granola, but I didn't have any. Nor did I feel like making any.

So, I also tried to make my sister Apple Cinnamon Waffles. Those worked out less well. Still edible, but every time I opened the waffle maker, the browned top of the waffle pulled away from the meat of the waffle... They taste good, but look less good.

I'm going to work on that recipe over Christmas break, I'll get back to you with Apple Cinnamon Waffles.

For right now, all I have to share is the Granola Waffle recipe.

Granola Waffles

• 1 and 1/4 Cups of All Purpose Flour
• 1 Cup of Granola
• 1/8 Teaspoon Salt
• 3 Teaspoons Baking Powder
•  1 Teaspoon Cinnamon
• 3 Tablespoons Brown Sugar
• 1 and 1/2 Cups of Milk
• 2 Eggs
• 6 Tablespoons of Butter, melted
• 1/2 Teaspoon Vanilla

 

Combine flour, granola, salt, baking powder, cinnamon and brown sugar in a large bowl.

In a small bowl, combine milk, eggs, butter, and vanilla.

Combine the wet and dry ingredients until just combined.

Pour about 1/4 a cup of batter into each of the squares of a waffle iron and cook as directed by the waffle iron.

I used the Cuisinart Griddler Waffle Iron plates and they took about 8 minutes at 350 degrees.

If you place them on a baking sheet on some paper towels in the freezer, and then place in a plastic baggie in your freezer, they will reheat just like frozen waffles. So much better though!

Gringo Chicken Taquitos

Today was one of those days where I look at the clock and wonder where the time went.

It's the last week of class of the quarter, so I've been preparing for 3 tests and readying a lab notebook.

This is a great recipe for those, oh crap, I didn't plan dinner and it's 5:30 kind of days.

Also, we didn't make it to the grocery store this week. Not only did we not have dinner plans, I was out of coffee this morning. It was not a good way to start the day.

But look how great they turned out.

I must admit though, these were made in New York state, and I just don't have access to some of the more traditional things for taquitos. I'm also way too lazy to pull out my frier on a Tuesday night.

But they are still tasty, creamy, and crunchy, as well finished quickly, so I was happy with them.

But they're not traditional, so I've dubbed them "gringo".

Thank you, Code Boyfriend, for the action shots.

Gringo Chicken Taquitos

•  2 Chicken Breasts, cooked, or rotisserie chicken meat
• 1/2 a Brick of Cream Cheese (4oz)
• 1 Can of Green Chilies
• 1 cup of Shredded Cheddar Cheese
• Cooking Spray
• Tortillas

First, shred your chicken. I do this in my KitchenAid with the paddle attachment, but you can also shred the chicken by hand, and mix together yourself. But it won't be such a quick meal.

Then add your can of chilies. I tend to just keep the mixer running on low while I toss things in the bowl.

Then add your cream cheese.

And your regular cheese. This completes the awesome chicken filling. This is also where my apartment become divided...

Traditional taquitos are made with corn tortillas. I almost always prefer corn tortillas anyways, so this works for me. But Code Boyfriend and Roommate loudly disagree with this preference. I end up filling both kinds of tortillas with about 2 tablespoons of filling, and then rolling.

But be warned, the flour ones aren't really taquitos, they're flautas. I get very cranky about that. But don't listen to me. They're good both ways, and I'm a grump this week.

Next, put every one on a cookie sheet, spritz with cooking spray, and place in a 400 degree oven, for about 7 minutes, or until the edges get crispy.

I have the world's least reliable oven, so your times may be radically different. Just watch them. They brown up fast. Don't say I didn't warn you.

I serve with salsa (weak, sad pathetic salsa that is masquerading as "hot" in New York) and sour cream.

I always make a bunch of extras and freeze them. Way better than any other frozen taquitos I've ever had. Just reheat in the oven and enjoy!

Freezer Minestrone

I don't know about where you live but in Rochester,  NY fall is upon us. The tree are changing color, the breeze kicks around the fallen leaves, and icy rain pours like you wouldn't believe about 3 times a week.

With weather like this, even taking the bus home from campus can be a task that ends with me being soaked from head to toe. After a full day of classes, battling a waterfall to get into my apartment was not what I had in mind.

Luckily, on days like this, I can walk from my freezer to my microwave, and in no time at all be greeted by a warm, thick, delicious soup... If I've planned ahead.

I am a firm believer that the freezer is there to be used and I'm not just talking about for booze and ice cream.

This recipe is tasty hot off the stove, but just as wonderful defrosted throughout the cold months.

Freezer Minestrone

1 tablespoon Olive Oil
1/2 an Onion
2 cloves of Garlic
3 small Potatoes
1 large Zucchini
1 can Cannellini Beans
3 cans of Low Sodium Beef Stock
2 cans Stewed Tomatoes
1/2 teaspoon Crushed Red Pepper
1 teaspoon Oregano
1 teaspoon Italian Seasoning
1/2 teaspoon Garlic Powder
1/2 pound of Dried Pasta

 Dice 1 large white onion, and mince the garlic.

Saute the onions and garlic in olive oil until translucent.

Peel and dice the potatoes and add to the pot with 1 of the cans of beef stock.

Cover and cook until the potatoes are fork tender. The potatoes break down a bit, making the soup very thick.

While these are cooking, cut up the zucchini into quarters.

When the potatoes are cooked, add the zucchini to the pot.

Then add both cans of stewed tomatoes.

And the second can of beef broth and the Cannellini beans.

Now is time to add the seasonings. These can be adjusted to taste very easily. My ratio is heavy on the spice. (I love the red pepper.) Let this stew on low until you are about ready to eat.

Then, add half a box of pasta, and cook until the pasta is al dente. This will thicken up the soup a lot, so save the last can of beef broth to add right before you eat.

Enjoy! For the first time.

Once the soup has cooled off a little, spoon into cups lined with quart freezer bags.

Close the bags and place, cups and all, into the freezer. Take the cups off once they are frozen, and you will have nicely shaped, individual servings of soup to defrost all winter long.