Sunday, February 24, 2013

Belgian Waffles Made by Dutch Lady


This morning we had a mini-crisis on our way to our regularly scheduled breakfast show.  While I was making waffles, I realized I had nothing that resembled cow's milk.  I often keep powdered milk or evaporated milk on hand for just such an emergency, but even those items had been used.  I got the idea of using coconut milk, which I normally only use when making curries.  The result? Fabulous waffles.  So fabulous, in fact, I just had to share the recipe!

Ingredients:
  • 2 cups all-purpose flour
  • 1/2 Cup brown sugar
  • 1/4 Cup regular sugar
  • 3-1/2 teaspoons baking powder
  • 2 eggs, separated
  • 1 1/2 Cups coconut milk
  • 1/2 cup butter, melted
  • 1/2 cup canola oil
  • 1 pkg vanilla sugar
Sliced fresh strawberries or bananas

Dipping Chocolate - melted in a double boiler.  PEOPLE: Splurge on a good quality bitter sweet chocolate.  Chocolate chips don't melt properly and end up grainy!!  16 oz quality chocolate and 2 Tbsp butter.  Melt these constantly stirring in a double boiler and keep warm for dipping.    


To start, separate the eggs, placing the yolks in one bowl, the whites in the other.  Combine the whites with the vanilla sugar and whip until stiff peaks form.  (Solid white).

In a separate bowl, combine the flour and baking powder, and mix well with a whisk.  Beat the egg yolks, sugar, butter, oil, and coconut milk.  Next add the flour all the while mixing.  At the very end, add the egg whites by folding them in with a spatula, not with the mixer.

Heat up your waffle iron.  Place an adequate amount of batter in each of the spaces and cook until golden brown according to your appliance's directions.

When all the waffles are cooked, dip each in the melted dipping chocolate and place on waxed paper.  Some folks like to insert a popsicle stick prior to dipping.

If you really want to go all out, top with fresh fruit and whipped cream.



Saturday, February 23, 2013

Jarah's Pasta Salad




Good Morning everyone. This morning while at the grocery story, my son was drooling over the penne pasta salad.  I don't particularly like preservatives and additives, so I promised we would make it at home.  Here is our super duper secret recipe.

What a terrific way to connect with your children: cooking together, allowing them to mix, measure and talking about life in general. So much better than brain rot (AKA - video games!)

Jarah as was my sous-chef this morning.  Here is what we made:


Whole Wheat Penne Pasta Salad

2 Cups cooked penne pasta

1 Cup fresh baby spinach coarsely chopped
3 cloves garlic through the press

1/4 C fresh flat leaf parsley finely chopped
1/2 C fresh mozzarella balls, cut into 1/4s.
1 plum tomato - ripe, deseeded and chopped 
2 Tbsp roasted pepper finely chopped

Dressing:
1 1/2 tsp dried minced onion
1 teaspoon Herbes Provencal
1/2 teaspoon basil
1/2 teaspoon taragon
salt & pepper to taste
1 1/2 Tbsp Champagne vinegar
1 1/2 Tbsp Olive Oil
1 Tbsp brown sugar
Juice of 1/2 lemon

Sautee spinach and garlic in a sautee pan with a little olive oil until wilted. Make the dressing.  Mix in the spinach/garlic mixture.  Next add the pasta, tomato, peppers and cheese.  Mix well.  Place in fridge for a minimum of 2 hours to allow flavors to develop.  

Enjoy!

The Three Musketeers.  From L to R: Jarah, Collin and Mustafa

Sunday, February 17, 2013

Excavating a More Accurate Picture of Yourself



My insecurities stem mainly from being afraid of being humiliated or being afraid of not belonging. These issues go back to very early childhood where I never fit in and because I was different I was often humiliated and bullied by those in authority when I asked for help. When you repeat this pattern from nearly 40 years, you start to believe that you are unworthy of belonging and unworthy of love and acceptance. As a result you allow other people to define who you are, you accept their image of you and you throw your own idea of who you are out the window.

When you finally come out of this coma, you are so lost because for so long people around you have been telling you you are nothing but dirt and to find the middle of the road where you are confident instead of arrogant is difficult because you already have a skewed view that confidence is always arrogance or cockiness. It takes time to come out of this emotional abuse. It takes nurturing of a wounded soul. It takes, at times experiencing extremes so you can appreciate the middle. But most of all it takes excavating who you really are and what you really like because for so long you have been overpowered by abusive people you don't even know whether you like something because it is something that they've always liked or whether you like something because you genuinely like it.

Sometimes, for a brief period of time, people get you in their grips and confuse you. Perhaps their remarks make you doubt your reality.  This might be because you are so susceptible to criticism and taking other people's word as gospel.  You are, in short, afraid of being wrong, and afraid that your newly found self is not really real. The more you practice doing things outside your comfort zone, the more you learn how to feel that authentic self the more you learn to rely on your own instincts, the easier it gets to shrug off other people's opinions and go about your business. I think catching yourself when you say things can't be done, and calling your self names like stupid, dumb, ugly, crazy, lazy, fat is a huge huge step in excavating who you are deep down inside.

Asking people you trust to be balanced and truthful  individuals how they view you may give you some insight on who you really are.  But you have to be open to receiving it as well. It is because of the dissonance between who you truly are and who you have been told you are and who you believe you are. It takes some sensitivity to understand how relentless abuse can affect someone and their personality.  To accept it with out judgment.

For example, my mother is terrified of driving anywhere outside her town and is scared to take a different route to someone's house because of it as well. To someone like me, who has lived in some of the nation's largest cities, this is something that I can't understand.  However, it is her reality, and I have to accept that her feelings are valid and that she may never be able to break out of this fear which in MY view is just ridiculous. Trying to understand that this fear is real to her is really difficult, but there has to be a reason that she can't do it.

While it is possible to change one's attitude and believes at age 65 it is not likely. What is important is to accept people where the are in their journey and to accept that their fears are real to them.  I know for myself that when I feel as if someone is about to lower the boom on me - specifically the significant males in my history - I shut down and I will never raise that subject again. It takes a great amount of sensitivity to understand where someone is coming from and that is  not always easy to do.

It is possible however, that the other party has some strength or talent that is blatantly obvious to others, yet does not ever occur to them as being special. This is why I think compliments are so important. But for the the giver and for the receiver. Because if you hear something once you don't really think it is true.  But if a person hears over and over that they are loved, accepted, they have a wonderful talent for something, it starts to neutralize the poison of the past.

The goes for positive messages.  The more you hear positive, kind and encouraging words, the more you start to believe them.  So, when you speak to yourself, make sure you are telling the jack ass that is hounding you with unkind words to zip his lips and let the person who accepts you for who you are receive you with open arms.

Ranch Dressing





Peppy and String Bean's Ranch Dressing

This morning, joining me in the laboratory that is also my kitchen, my little sous chef, String Bean and I made Ranch dressing.  It is so simple, I wonder why the heck we don't make more stuff from scratch?!?

Here is the recipe:

1 C Mayonaise (reduced fat works just fine)|
1/3 C Low Fat Yogurt
1/2 teaspoon each - dried parsley, dill, and chives
1/4 teaspoon each - onion and garlic powder
salt and pepper to taste

Place all ingredients in a bowl and whisk briskly until well blended. Place in a covered container and refrigerate for at least 1 hour to allow the flavors to develop. (Overnight is best)

So when asked how did it taste?

String Bean: "Tasted delicious!"
Li'l Bear: "Taste just like real ranch dressing"

So there you go - mother recommended, kids approved!

Enjoy with your favorite fresh veggies.  String Bean's is celery and Li'l Bear's are cucumbers.  For me, there is no other than tomatoes!