Friday, July 24, 2015

Lemon Waffles with Blueberry Syrup, Dairy Free

Our weather has been so fantastic this summer...and I don't say that lightly- where I live summer doesn't really begin until 4th of July. But not this year, beginning early in the spring we've had beautiful sunshine and warm- no- hot weather. I LOVE IT!

Along with great weather, all the local produce has ripened early, which brings me to one of my favorite things in summer. Picking fruit for, well, of course eating...but also to make jam for the year and to freeze to use in recipes like I've made today.

This dish is a go to for a slow Saturday morning around our house, only this time I added a twist. Lemon waffles smell so fragrant when cooking in the waffle iron, the perfect compliment to homemade blueberry syrup. Treat yourself this Saturday!

Lemon Waffles

1 3/4 c ap flour
zest of 1 lemon
1 T baking powder
1 T sugar
1/2 tsp salt
1 1/2 c hemp milk (does not alter texture of finished product like some other milk subs)
1/2 c vegetable oil
3 eggs
juice of 1/2 lemon

In a large mixing bowl combine the flour, lemon zest, baking powder, sugar & salt, set aside.

In a large measuring cup (4 cup) add lemon juice, then milk to make 1 1/2 cups. Add to that oil & eggs and mix well making sure the eggs are fully incorporated.

Add wet ingredients to dry and stir with a fork just until moist, let lumps remain or the waffle will be tough.

Pour batter into heated waffle iron and cook until golden and crisp.

Blueberry Syrup

3 cups fresh or frozen blueberries
1/2 c sugar (less if they're super sweet)
splash of water
2 T corn starch
juice of 1/2 lemon

Place the blueberries, sugar and water into a medium sauce pan. Turn on high heat and cover to bring to a rapid boil, stirring occasionally. Once the blueberries are boiling and bursting turn the heat down to low.

In a small dish, combine the lemon juice and corn starch, add a little water if it's too thick. Stir until no lumps remain.

While stirring the blueberries continuously, pour in the lemon/corn starch mixture. The blueberry syrup will thicken immediately. Continue stirring until the corn starch is worked all the way through and the syrup has no lumps. Remove syrup from heat. Smother waffles & sing the song "Waffles waffles waffles...waffles waffles waffles..."

Tuesday, July 21, 2015

Grilled Corn Salad

We've settled into the summer routine. You know how it goes, sleeping in late, coffee for mom on the back patio and cheerios for the kids around 10. Then we have all the usual summertime activities to choose from- go swimming, pick berries, ride bikes around the neighborhood, go to the library. Our newest activity is to find a fun new location and film time-lapse videos. What fills your summer days?

Yesterday I took my youngest to over-night camp...the first time for him...sigh:( The house is quiet without him around. I imagine he's having a great time, meeting new friends, staying up way too late & giggling til his tummy hurts. I can't wait to hear all the stories when he gets home.

And other than swimming and exploring there is the eating. Isn't summer just the best for eating? Sweet corn on the cob, juicy peaches, tart lemon-aide. It's all so good. This is my new favorite summer salad. Sweet fresh corn, spicy chili & lime juice bring it all together. With a light dressing it allows these bright summer flavors to shine. I hope you like it too!

Grilled Corn Salad

3 ears corn on cob
1 head of romaine lettuce
1 bunch cilantro
1 avocado
1/4 c roasted red peppers (from a jar is fine)
2 limes
2 Tbsp olive oil
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp kosher salt
2 boneless, skinless chicken breasts

Beginning with the corn, shuck & rinse then grill on med-high to high heat on all sides till slightly charred, about 10 minutes total time. Remove to a plate until cool enough to handle. Season chicken with salt, pepper, chili powder and red pepper. Grill 3-4 minutes on each side, until cooked all the way through. Remove to a plate and cover with foil for 5-10 minutes.

Chop the lettuce, cilantro, avocado & red peppers into a large bowl. Zest the limes into the salad. Then, using a disposable solo cup upside down, score an x into the bottom. Set in the salad bowl x up. Place one end of the corn onto the x (this will hold it in place while you cut), hold the other end upright and slice corn off into the bowl.

With all salad ingredients in bowl, sprinkle seasonings evenly over top. Juice the 2 limes into the salad & drizzle olive oil on top. Toss to coat evenly, mixing ingredients together. Chop chicken and toss in salad. Serve with tortilla chips on the side.