The Whole Wheat

These waffles get their great color from the little bit of molasses in them.  The molasses also adds a wonderful depth of flavor and really livens up this breakfast treat!

Mixing the types of flour and adding a bit of molasses actually makes these so much healthier and more satisfying.  I foresee more frequent waffle weekends in our house now! 

Ingredients:

• 1 c. spelt flour
• 1 c. all-purpose flour (or use 2 c. all-purpose)
• 1/2 t. salt
• 2 T. sugar
• 1 1/2 t. baking soda
• 1/4 t. ground nutmeg (opt.)
• 1/2 – 1 t. ground cinnamon (opt.)
• 1 T. molasses
• 1 c. + yogurt or sour cream (up to 1 1/2 c. – modify milk as needed)
• 1/2 c. milk (I like almond milk (a nut milk) but feel free to use soy or cow milk
• 2 eggs, seperated
• 4 T. butter, melted and cooled

1. Preheat waffle iron & lightly brush with canola oil or spray with cooking spray.
2. In one bowl combine dry ingredients.
3. In another bowl, combine molasses, yogurt, milk, and egg yolks. Stir in cooled butter.
4. Beat egg whites until they have soft peaks.
5. Combine wet & dry ingredients, mixing lightly.  Gently fold in egg whites.
6. Spoon or ladle the batter onto the hot waffle iron.  You may need to gently spread to cover evenly.  Waffles will cook for 3-5 minutes.
7. Serve immediately!  I like them with maple syrup or raw honey, fresh fruit, and maybe a touch of whipped cream if you want to splurge! 

You might notice that commenting just got better here on the Whole Wheat!  Last week I attended a technology event here in the bay were I met the co-founder of Disqus.  He did a demo on their product and I knew it was just the thing to fill my need!

• What does Disqus do?  Basically it allows for threaded comments.
• Why is that cool? Because now I can reply to directly and you won’t think I ignored the awesome thoughts you shared with me!

Try it out – leave me a comment and let’s get this conversation started.

The life & times of a kitchen appliance probably won’t make a compelling biography, but I can assure you, there are few in my kitchen I simply cannot do without.  The primary suspect in this category is my high-powered blender.

I’ve had a Vitamix for over 11 years!  It blows my mind that a single appliance I use so often has held up so well.  Recently however, I have been hearing about the Blendtec Blender (www.willitblend.com) – it has 3 horsepower (instead of 2 for the Vitamix), a different container shape, and you don’t need extra containers for grains.  All fine and well but I loved my Vitamix so why would I buy a Blendtec???  Even if they have cool videos on their website and everyone online RAVES about them?

I bought one because my Vitamix broke Saturday morning. I shed a few tears, had some serious moments of panic & anxiety (yes ask Brad who I woke up because I was so distressed).  I finally pulled myself together and called Vitamix.  They let me know:

1. I was out of warranty (7 years and mine is 11 years old)
2. They figured it was my fault it broke (hmph.)
3. It would cost $130 for the parts to repair it,
4. AND take at least 10 days for them to arrive! 

10 days was the deal breaker.  This is a machine I use multiple times a day and you are telling me I need to pay half the price of a new one (slight exaggeration) and wait for 10 days!?  No thanks.

I did some quick research and within the hour had placed an order for a brand new Blendtec.  I should have it within a day or so – much more quickly than the 10 days from Vitamix.  And yes I spent just under tripple the price to repair my Vitamix, but I will have a warranty again and if I can’t stand this machine it will return to Blendtec and I will grovel and repair the Vitamix.

I’ll report in soon on how the Blendtec fares compared to the Vitamix.

This recipe is inspired by the outstanding cookbook: How to Cook Meat. I love the detailed pictures and descriptions the authors give about cuts of meat, best ways to prepare, and they don’t forget the sides!

Since Brad and I have joined the Marin Sun Farms CSA (I posted more info here) we have been eating both more and less meat. More because we have a certain amount that needs to be consumed within a month or two, but less too because we only eat this high-quality meat or other meat that we know where it came from. So I’m cooking more meat at home, but eating out less of it. I apologize to the vegetarians but I would encourage you to still try this recipe substituting some tofu or just making a big salad with the dressing. Its delicious!

This spice rub is so flavorful I plan to use it quite frequently. And the dressing has such a great tartness and flavor that it accents the meat perfectly. The nicest thing about this dish is the ability to sub in any type of salad or cooked greens you have, and add any veggies you like to the greens. I served the skirt steak over mixed salad greens, julienned cucumbers & carrots. We loved it!

Meat Rub Ingredients:

• 1/4 c. soy sauce
• 2 T. cracked coriander seeds (use a mortar & pestle)
• 2 T. freshly cracked pepper (or peppercorns cracked in a mortar & pestle)
• 1 1/2 lbs. skirt steak, cut into 4 portions if desired

1. Combine the spices & soy sauce in a shallow dish then add the meat to marinate.  Turn well to coat.

Lime-Ginger Dressing:

• 1/4 c. olive, canola, or grape seed oil
• 2 T. sesame oil
• 1 t. sugar
• 1/2 c. fresh lime juice
• 2 T. minced ginger
• 1-3 t. finely minced chilie pepper of your choice if desired
• salt & pepper to taste

1. In a small glass jar with a lid (or a bowl and a whisk), combine all ingredients by shaking or whisking well.  Add oil slowly to ensure well combined.
2. Bring a broiler to high with the oven rack about 5″ from the heat.

The Dish:

• salad greens, arugula, bok choy, or whatever other greens you enjoy
• 1/4 – 1/2 c. fresh mint leaves
• 1/4 – 1/2 c. fresh cilantro
• 1/4 – 1/2 c. fresh basil
• 1 large carrot peeled and cut into matchsticks (or shredded)
• 1 cucumber peeled and cut into matchsticks

1. Combine salad ingredients in a salad bowl.  Toss with desired amount of dressing and toss well.
2. Line a baking sheet with foil then place the skirt steak on the pan.  Broil for about 4 minutes per side until cooked to desired doneness.
3. Let meat rest for a few minutes before slicing against the grain and adding to the top of the salad on each plate.