Savory Corn Waffles - From Scratch

Twin A posted a recipe for Spicy Chili and Waffles last Fall, using a Jiffy Corn Muffin mix.  After searching and searching here is Canada, I couldn't find a Corn Muffin mix anywhere.  Therefore, the search was on to find an easy, great tasting, from scratch recipe for Corn Waffles.  The below recipe is definitely a winner-winner-waffle chili dinner.


Savory Corn Waffles


Ingredients:
3 1/2 cups cornmeal
1 1/2 cups all-purpose flour
2 tablespoons baking powder
2 scant teaspoons salt
2 tablespoons sugar, optional
2 large eggs
3 cups milk
2 cups cream-style corn (yup, from a can)
2 small cans (4 ounces) chopped mild green chile peppers (or 1/2 cup sliced green onions)
10 tablespoons melted butter

In a medium bowl, combine cornmeal, flour, baking powder, salt, and sugar, if using. In another bowl, whisk eggs with milk then stir in corn and chile peppers. Combine the two mixtures, stirring just until blended. Stir in the melted butter.
Bake in a preheated and oiled waffle iron until crisp, following manufacturers' basic directions for lightness settings and filling amounts.  Hint:  Use cooking spray (PAM) to coat waffle iron after each waffle to prevent sticking.
Makes about ten 6-inch Belgian style waffles.

Love Twin B
xoxoxoxoxoxoxo

Crab Apple Jelly and a New September Ruby Tree

Crab Apples are almost a tradition in the backyards of Canadians.  Most people have a luv-hate relationship with them.  In the Spring, the crab apple trees are beautiful and covered with flowers.  Come Fall, they are covered in small, sour apples and people are left wondering what to do with all the fruit.

The finished jelly...  Four jars of yummy!

This crab apple jelly was made with the crab apples from our backyard.  Since the trees aren't very big yet, the bounty was also small this year (4 jars of jelly).  Click on the above link to get the recipe from the Canadian Living Magazine Website.  It is the 'classic' recipe and it turned out very yummy.

I will always remember Grandma (Oma) Peterson's huge crab apple tree in her backyard and especially enjoying her crab apple jelly on buttered toast.  Hoping to recreate Oma's jelly, I made my first batch today.  Since I've never canned before (it seems complicated and scary), I bought freezer jars, in which you fill and freeze the jam, defrosting when needed.  Seemed simple enough.

The Crew has been loving butter-jelly toast for breakfast.

This summer also marked a special day as Grandma retired from teaching.  To celebrate, we bought her a September Ruby Apple Tree.  This apple tree is special as it replaced an old apple tree that needed to be cut down in their yard last summer.  The type of apple tree, a September Ruby, is also very significant as it is the name of Grandma's Art Studio.  Check out Grandma's art studio and blog.

T-man and the tree

Reegs and the tree

E-man and the wheelbarrow:  "Let's get to work already!"

The Calgary Crew and the tree

Grandpa and Mommy planting the tree

The Calgary Crew and Grandma's new September Ruby Tree

Love,
Twin B
xoxoxoxoxoxoxo

Pasta with Rapini, Gorgonzola and Walnuts

Serves 4

1/4 cup extra-virgin olive oil

1 red onion, thinly sliced

1/2 teaspoon each salt and pepper

2 cloves garlic, minced

2 teaspoons red wine vinegar

1 bunch rapini (12 oz/375 g)

12 oz (375 g) bucatini or other long pasta

3 oz (90 g) Gorgonzola cheese, crumbled

1 cup toasted walnut pieces

In skillet, heat half of the oil over medium-low heat; cook onion and half each of the salt and pepper, stirring occasionally, until lightly caramelized, about 15 minutes.  Stir in garlic; cook for 5 minutes.  Stir in vinegar.

Meanwhile, trim 1/2 inch (1 cm) from rapini stems; cut rapini in half.  In large pot of boiling salted water, cook rapini until tender, about 2 minutes; drain and stir into onion mixture.

Meanwhile, in separate saucepan of boiling salted water, cook pasta until al dente, about 8 minutes.  Drain, reserving 1/3 cup of the cooking liquid.  Return pasta to pot.

Stir in onion mixture, cheese and remaining oil, salt and pepper.  Pour in reserved liquid if necessary to moisten.  Sprinkle with walnuts.

Spanish Beef Stew

 Serves 6 to 8

3 tablespoons olive oil

2 pounds cubed beef for stew

3 pieces bacon, chopped

1 large onion, minced

3 garlic cloves, smashed

1/4 teaspoon nutmeg

1/4 teaspoon powdered ginger

1/4 teaspoon clove

1 teaspoon sugar

1 cup dry red wine

1 cup beef stock

1 pound red new potatoes, halved and placed in a bowl of cold water

16 ounce bag frozen chopped spinach, defrosted and squeezed dry

1/2 cup dried currants

1/4 cup toasted pine nuts

2 tablespoons capers

3 tablespoons minced parsley

1 tablespoon red wine vinegar

salt and pepper

Heat the oil in a large, heavy pot.  Brown the meat in small batches and transfer it to a platter as browned.  Add  the bacon to the pot and cook it until slightly crisp.  Pour away the fat, add the onion, garlic, nutmeg, ginger, clove, and sugar, and cook the mixture, tossing it occasionally, for 3 minutes.  Add the wine and cook for 5 minutes at a boil.  Add the stock and lower the heat to a simmer.  Return  the meat to the pan and simmer covered for 1 hour.

Add the potatoes and simmer covered for 30 minutes.  Remove the meat and potatoes with a slotted spoon and reserve.  Stir in the spinach, currants, pine nuts, capers, parsley and vinegar.  Cook the stew until the sauce is thickened, about 10 minutes.  Adjust the seasoning with salt and pepper.

Return the meat and potatoes to the pot and cook the stew for another minute or two.  Taste it again and adjust the seasoning.

Another way of serving is to skip the potatoes and serve it over egg noodles.

Peach Pie in the Summer

What says summer more than peach pie and a visit from the NY cousins?  Much fun was had by all in Calgary this August as we had a 3 week visit with Twin 'A''s family.  One great adventure involved going to Heritage Park.  Everyone loved all the animals, the train and the rides.  Black Dog Grandma and Grandpa treated us to a special lunch at the Hotel Restaurant at Heritage Park and everyone used their best manners.

Peaches are one of the favourite summer fruits around our house, but while we had this 'extra' family living under our stairs, the peaches hadn't come in yet from BC.  The weather in Western Canada had been a little unusual this summer and thus the peaches weren't ready.  We've been eating fresh peaches for a few days since I bought a huge box, but now too many peaches are ripe at once.  What to do with all those yummy juicy peaches?  I made the peach pie today...  more for us to gobble up since we don't have to share with the family living under the stairs!!!

Say-Say, Monkey, Big E, Reegs + T-man

The boys on the 'little' f-wheel, they rode the 'big' one next!

The girls, running and twirling in their pretty dresses.

Peach Pie Recipe

Ingredients:
10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie

Directions:
Mix flour, sugar and butter into crumb-y texture.

Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.

Top with second pie crust or cut pie crust into lattice strips and crisscross on top of pie.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Love Twin B
xoxoxoxoxo