Waffle Bar Waffles

 1 3/4 cups flour (I use 1 cup whole wheat and 3/4 all purpose flour)
1 tablespoon granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 eggs
1/2 cup canola oil
1 cup buttermilk
3/4 cup water

Pre-heat a waffle iron until very hot. We could make it complicated, but it all goes in the pot and mixed together. What exactly is a SERVING SIZE of a BELGIAN WAFFLE? This recipe make 4-5 belgian waffles with four sections. Do you go by sections or the whole enchilada?

You can sprinkle chopped ham and grated cheese to make a more savory waffle. Play with it a little and try different add ins and toppings.

Topping ideas

Fruit- So many to choose from!
Peanut butter
Nutella
Fruit Preserves
Jelly
Lemon Curd
Bacon Crumbles
Powdered Sugar
Honey Butter
Coconut
Boring old Syrup

What fun toppings are hiding in your kitchen?

-Kristi

CHICKEN STOCK

1 whole chicken
1/8 tsp curry powder
1/8 tsp oregano
1/2 tsp salt
1/2 Tbs onion flakes
2 celery stalks sliced
paprika, to taste

Cover chicken in water in large pot. Add curry , oregano, salt , onion flakes and celery. Simmer 1 hour or until tender. Meat should easily come off the bone. Strain the liquid and store for later.

Pull meat from the bone and use in a variety of recipes. Put the stock into a container or zip top bag to use in place of store bought chicken broth. If freezing I  recommend laying it flat in the bag on a cookie sheet in the freezer until frozen. Write the amount on the outside of the bag before freezing Keep them stacked neatly in the freezer.

-Recipe by Kristi

ROASTED TOMATO & BLACK BEAN SKILLET

INGREDIENTS
1 tbsp oil
1 tsp crushed garlic
5 roma tomatoes, quartered
1-1/2 cups quartered lengthwise, sliced summer squash
1/2 cup diced sweet pepper
15 ounces cooked black beans, rinsed
1/2 tsp cumin or other seasoning blend
3/4 cup broth (vegetable, chicken, or beef)
1 cup instant rice, uncooked -or- cooked rice
1/2 cup shredded cheese

DIRECTIONS
Heat oil in skillet over medium heat.  Add garlic, tomatoes, squash, and peppers.  Cook 5 minutes (or until tender), stirring occasionally.  Push the veggies out to the sides of the skillet.  Add beans and seasoning, cooking for 1 minute.  Add broth and bring heat to a boil.

If using instant rice:
Add rice; stir well.  Cover and remove from heat.  Let stand 7 minutes or until liquid is absorbed.  Sprinkle with cheese before serving.

If using cooked rice:
Add rice; stir well.  Cover and reduce heat to medium-low.  Allow to heat for a few minutes, stirring often.  Once rice is heated through, sprinkle with cheese and serve.

Serves 4.
 

1 tablespoon Pure Wesson® Canola Oil

1-1/2 cups quartered lengthwise, sliced zucchini

1/2 cup diced green bell pepper

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained

3/4 cup water

1 cup instant white rice, uncooked

1/2 cup shredded Cheddar and Monterey Jack cheese blend

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#review-anchor_70586317

1 tablespoon Pure Wesson® Canola Oil

1-1/2 cups quartered lengthwise, sliced zucchini

1/2 cup diced green bell pepper

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed

1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained

3/4 cup water

1 cup instant white rice, uncooked

1/2 cup shredded Cheddar and Monterey Jack cheese blend

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#review-anchor_70586317

ngredients

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Nutrition Information*

Serving Size	4 servings (1-1/4 cups each)
Calories	276

View complete nutrition information

Directions

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#sthash.6NqdUg6o.dpuf

ngredients

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Nutrition Information*

Serving Size	4 servings (1-1/4 cups each)
Calories	276

View complete nutrition information

Directions

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#sthash.6NqdUg6o.dpuf