Grain Free Pumpkin Waffles

Grain Free Pumpkin Waffles are quite good if you ask me or my kids.  We make these all the time,  even in the months that don't begin with O or N.  Pumpkin is an ingredient that we like year round.

I can usually get about 10 waffles from each batch but it really depends on your waffle maker.  Honestly, I hope that Santa brings me a new waffle maker.  Ours just stinks.  It has hot spots that make the waffles stick and the grooves are shallow.  I really like the Belgian Style Waffle Irons--just in case Santa is reading this-- that flip over.


I have tried this with pumpkin pie seasoning and we don't like the flavor so I just stick with cinnamon. I use an amount that is not over powering.  If you want a cinnamon punch with your waffles then you will need to add more than what I have suggested.

I beat the egg whites before adding them to the pumpkin mixture and this creates a fluffy waffle while baking.  The waffles, when cooled, feel firm but when you add your syrup they melt in your mouth.  They kind of shrivel too.  Don't let this discourage you from making them--they taste amazing!

We eat our waffles with real maple syrup, lots of butter (see the picture), molasses, apple pumpkin butter or plain.  The baby likes hers just plain-nothing fancy for Miss Finnley.

Let me know how you like them or if you have any questions.

Please share on Twitter, Facebook, Google+ or Stumble Upon.  Thanks! This post may contain affiliate links. I make a small amount of money from any purchases.  The money is used to maintain my blog and create recipes.  

Grain Free Pumpkin Waffles
Makes 8-10

1 cup pumpkin (I use organic canned pumpkin)
6 eggs, separated
1/2 cup coconut milk
4 tablespoons Ghee or Grass Fed Butter
1/2 teaspoon vanilla
3/4 cup almond flour
6 tablespoons coconut flour
1/4 cup real maple syrup
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon --use more for a stronger flavor

1.  Preheat waffle maker.  I don't have any fancy switches. Just two lights: when it turns green I know that it is ready to use.

2.  In a large bowl combine all ingredients EXCEPT the egg whites.  Beat the egg whites in a separate bowl until stiff.   Gently fold in pumpkin mixture to the egg whites.

3.  Spray waffle maker with your favorite non stick spray.  Add enough waffle mix to cover the bottom of the waffle maker.  Close the lid and let cook.  Mine take about 2 minutes to cook.

4.  Remove and let cool on a wire rack for a few minutes and then serve.

Written by Sherron Watson

This is the pumpkin I use in our home. I buy it by the case. It is cheaper than buying it by the single can in our area.

Slow Cooker Apple Pumpkin Butter

This is the best apple butter I have ever made and I have made a lot of recipes trying to find the perfect texture and flavor.  I really really wish that I had tried adding pumpkin years ago; really, I do.

If you have read my blog then you may have heard me mention some apple butter that I had in a small town name Talkeetna.  It is the stuff that keeps me up at night trying to duplicate it and dreaming about the consistency.  I remember it being thick--very very thick and full of flavor.

This is just like THAT apple butter only THIS butter has pumpkin and I LOVE it.  I really really love it very very much.

It's late and I am loopy--LOL  Anyways this apple pumpkin butter is amazing. It is super easy too because you throw the ingredients into the slow cooker and let them cook, stir and sweeten.  We sampled it while the butter was still warm but I think it taste best after it has cooled in the refrigerator.

I thought this would make it until Thanksgiving day-NOPE. I have to make another batch this week. We have decided it is a tasty addition to our homemade multi-grain gluten free pancakes. It is--I won't lie.

The apple butter will be cooked with a sweetener but I always add more when it is done cooking.  This way I can make sure I don't get it too sweet.  While the butter is still warm I will add brown sugar until it is perfect for my family.  I have also used honey and coconut sugar to sweeten our apple butters in the past. My kids like the brown sugar.  I don't bake with it that often so I don't mind using it here in this recipe.

Please share on Pinterest, Faceboook, Twitter or Stumble Upon.  Thanks!

Slow Cooker Apple Pumpkin Butter
Makes about 2 to 2.5 cups

1(15 oz) can pumpkin (not pumpkin pie mix)
3-4 medium size apples--Granny Smith's are what I use
2 teaspoons pumpkin pie seasoning
1/3 cup palm sugar
1/8 teaspoon salt (sounds weird, but I like it with just a bit of salt)
optional--add brown sugar to sweeten when finished --to taste

1.  Prepare apples by washing, coring and quartering them.  I did not peel them either.

2.  Add ingredients to slow cooker, stir well and cook on low for 4 hours.  I have done this on high for 2 hours but you need to watch it. The edges get very dark and you don't want the butter to taste scorched.

3.  When apples are soft use a stick blender or potato masher to mix the butter when finished cooking.  I like mine with a few chunks so I don't blend until smooth.  This is just my preference, you do what your family likes: chunky or smooth.

4.  Store in the refrigerator for up to 10 days.

Written by Sherron Watson

Turkey Inspired Vegetable Platter

Yay!  One of my family's favorite holidays is finally right around the corner. It just so happens to be Cory's birthday too.  About every 7 years his birthday falls on Turkey Day.  

Last year we went to a friends home and I was invited to bring a vegetable tray. I googled a few different versions of turkey themed trays and came up with this version which is similar to what I saw online.  

I try to balance my colors so that there are an array of colors to work with to create the turkey's feathers and backside.  Getting the face just right was a bit harder than I thought because I had to figure out how to cut the red pepper to make the gobbler.  I used one black olive, cut in half,  and two round carrot slices for the eyes.  The beak is a cucumber cut into the shape of a triangle.  The face is the bottom of a green bell pepper.

The leaf lettuce is not necessary but I do think it adds a brilliant ruffle around the edge of the tray. It gives this turkey his "ruffled feathers" if you like.

I served the tray with our favorite dressing:  Parmesan Ranch.  The recipe can be found here.

I don't believe a recipe is needed to successfully make this tray.  Use your imagination, use your favorite veggies and make it as big or small as you like. This tray is HUGE.  I made it for 30 people.

The ingredients I used in the picture below are: carrots, celery, red pepper, cherry tomatoes, black olives, cucumbers, green leaf lettuce and romanesco.

You could also use:  red onions, green onions, broccoli, cauliflower, olives, mushrooms...I think you get the idea.  Go and have fun creating your next turkey platter.

Please share on Pinterest, Facebook, Twitter and StumbleUpon.  Thanks!

Written by Sherron Watson

Sliced Acorn Squash with Parmesan Cheese

I decided that I wanted to photograph my acorn squash with the seeds still inside the center.  I felt that the seeds are a part of the acorn squash that quickly get discarded and forgotten.

The detail of the webbed center with the slippery seeds shows that great effort has been put into the growth cycle.  Thankfully the seeds are easy to remove.  I use a large spoon and gently scrape the sides.  The seeds go down the drain and I am left with two halves. Have you ever saved your seeds?  Would you treat them similar to pumpkin seeds and eat them?  Let me know if you use them and how.

We are fans of squash.  On the blog you will find an array of squash recipes.  We eat one zucchini every day in either our breakfast or dinner.  I find that squash just fits nicely into most recipes that use eggs, vegetable dishes like soups and stir frys,  as well as, stand on their own in simple recipes.

Here are links to a few of our favorites:

Creamy Baked Acorn Squash
Kuri Squash with Sausage
Zucchini Cheese Souffle

I like to use simple ingredients when working with squash.  The tender squash meat is transformed when seasoned with a bit of extra virgin olive oil or grass fed butter.  Then if you decide to add salt, pepper and some seasonings the dish is expanding its flavor profile.  When the slices came out of the oven I decided to add a sprinkle of parmesan cheese.  I found when the the squash was broiled and the edges were browned that this added a wonderful finishing touch to this simple recipe.

So the question that I run into is this.  Is this considered finger food or not? 

Well, for me it is not finger food because I eat the green peel too.  The cooking at a high temperature softens the green peel to a degree that it is edible.  I have several friends and family that also eat the whole slice.  It is also okay to eat the slices like you would a slice of watermelon.  I would consider the guest at your table to see if they are comfortable eating finger foods.  Who knows, they might like it.

If you are inclined to share recipes on Pinterest, Stumble Upon, Facebook and Twitter, I really do appreciate each and every share.  Thanks! Sherron

Sliced Acorn Squash with Parmesan Cheese

1 acorn squash, cleaned out and cut in half
3 tablespoons extra virgin olive oil
Flake Salt  (I use this brand)
Pepper
Garlic Powder
Onion Powder
1/4 cup Parmesan Cheese

1.  Preheat oven to 400 degrees.  Have a metal cookie sheet ready.

2.  To slice the acorn squash into 1/4 inch slices you will need a large sharp knife and a stable cutting board.  I used my belly to support the squash and pushed down on the knife to make the slices.  Trying to saw or cut them like a tomato did not work for me.  Use a technique that will help you achieve the result.

3.  Toss the slices in a large bowl with all of the seasonings and oil.  I did not give measurements because this step is based on your family and what they like.  I used my reliable 4 pack: salt, pepper, onion powder and garlic powder.  I also added some fresh mint.  You add what you like and use seasonings that best fit into your family's appetite.

4.  Bake slices for 20 minutes of until tender.  Sprinkle Parmesan Cheese over the top layer of slices and broil until golden brown.

5.  I removed the cookie sheet and transferred the slices to a serving plate.

Written by Sherron Watson

Note:  I have included one affiliate link to show you the brand and type that I use. There is no obligation to buy.  I do make a small fee but this all goes towards ingredients for recipes.  

Honey Cinnamon Sweet Potato Sticks

I know I posted a sweet potato recipe last week and looking at my future post I have one scheduled again for next week.  What can I say?  We love sweet potatoes and I am having fun in the kitchen experimenting with creative ways to prepare and season them.

In my opinion honey and cinnamon taste well when tossed together with some butter.  I experimented with pan frying the sticks of sweet potatoe.  In the past, I have used leftover sweet potato to fry up the next day.  I wondered , "Could I cook the raw sweet potatoes by pan frying them and would they taste okay?"  Personally I have never had great success cooking a raw potato without precooking it first by baking, boiling or steaming them first.  I thought maybe the sweet potato would fall into this category too.

My surprise success at pan frying the sticks of sweet potato is met with enthusiasm because I felt confident that my future cooking plans with this ingredient could be expanded to include them in more recipes.  I am specifically thinking of using them in stir fry.

I will continue to play with sweet potatoes so don't be surprised if a few more recipes emerge in the next few months. I don't believe that this is a Fall ingredient but one that we should be enjoying all year round.

What is your favorite way to prepare sweet potatoes? I am open to new ideas.

Honey Cinnamon Sweet Potato Sticks

2 cups of sweet potatoes cut into sticks  (try to keep them the same size)
1 teaspoon coconut oil
1-2 teaspoons honey

Season with: cinnamon, nutmeg and salt

1.  Melt coconut oil in a medium frying pan.  Add cut sweet potato sticks and cook until tender, about 8-10 minutes. Drizzle honey over the sticks and toss.

2.  Remove from heat and sprinkle with seasonings.  Use as much or little as you desire.  If you wish to add some melted butter, go ahead at this time.

Written by Sherron Watson

Thyme Roasted Sweet Potatoes

Sweet potatoes are one of my favorite vegetables.  I know they are popular this time of year but we eat them all year round.  I made this recipe this last summer using some fresh herbs from my garden.
This dish is simple.  Food does not have to be complicated to be good.  I am finding great pleasure in making simple foods for my family.

My favorite part about these little cubes of tenderness is the crispy bottoms.  I cook them on high heat with extra virgin olive oil or coconut oil and let them roast.  I don't toss them.  Having the crispy slightly burnt bottoms is what gives them a unique flavor.  If you don't want yours to turn out so black then cook them for less time.  They become tender after about 30 minutes but the extra time allows for them to caramelize a bit on the bottom.

Thyme Roasted Sweet Potatoes

2 large sweet potatoes, peeled and cubed

2 tablespoons extra virgin olive oil

1 tablespoon fresh thyme or basil

salt and pepper, to taste

1.  Preheat oven to 425.

2.  Toss cubed sweet potato pieces in a bowl with olive oil, salt, pepper and herbs.  Add to a large cookie sheet in a single layer.  Roast until desired tenderness has been met.  

NOTE:  Every oven is different so start checking the sweet potatoes after about 30 minutes. In my oven I roasted them for 45 minutes.

Written by Sherron Watson

Baked Tomatoes with Gruyere, Garlic and Onion

 

I just got back from a wonderful vacation spent with friends.  We ate our hearts out and chatted up a storm.  I feel amazing.  My time in New York City refuels my inner fountain.  Each time I go visit I leave a small part of my soul.  The draw to move there grows stronger and stronger with every visit.   Our time in Maryland is numbered.  I know this.  We have set a timeline of two years to make it possible for us to experience life living in a large city.

As our plans become more solid and time grows closer, I will share our journey here on the blog.  In the meantime I will continue to explore as much of the DelMarVa area as possible.  I have learned that when the call to move sets into our bones our time here becomes precious.  

I found this recipe in a cookbook by Elizabeth David.  I knew that my family would fall in love with these little morsels of cheesy goodness.  Elizabeth's recipe is simple.  I decided to add a few more ingredients to enhance the flavor profile to that of my families preferences.  The addition of garlic and onion was just the right touch.

Next time I will make a double batch.  I roasted some tiny potatoes and steamed carrots to make a beautiful platter of easy to eat foods.  

Enjoy!

Baked Tomatoes with Gruyere, Garlic and Onion 
Makes 6 small tomatoes

6 Campari Tomatoes
1 teaspoon melted butter
2 large garlic cloves, minced
2 teaspoons red onion, diced very small
1/4 teaspoon dried parsley
1 cup of Gruyere Cheese (I have used a combination of Jack and Gruyere with great success)
1-2 teaspoons of Dijon Mustard
a splash of White Wine, optional

1.  Preheat oven to 400 degrees.

2.  Core tomatoes and arrange in a small baking dish.

3.  In a small sauce pan add butter and heat on medium.  Add red onion and garlic.  Saute for a few minutes.  Add remaining ingredients and stir until cheese is melted and well combined.

4.  Spoon the cheese mixture into the hollow tomatoes.  I filled my cheese to the top.

5.  Bake for 15 or until cheese starts to turn golden brown (see photo).  Remove from oven and serve immediately.  If you have problems with the tomatoes tipping over in the baking dish, slice some carrots and use them to hold up the tomatoes while baking.

Written by Sherron Watson