Good Recipes from Friendly Eaters
Dish of the Week: Apricot Pecan Waffles
Image by mealtime.org
1 pound fresh apricots
1 cup low-fat vanilla yogurt
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
3 tablespoons sugar
2 cups buttermilk
1 large egg yolk
1 tablespoon vanilla extract
1 tablespoon canola oil
¼ cup finely chopped pecans
3 large egg whites
Heat waffle iron. Dice apricots. Combine whole wheat flour, all-purpose flour, baking soda, baking powder and 1 tablespoon sugar; set aside. Whisk together buttermilk, egg yolk, vanilla, and oil. Stir into dry ingredients until just moistened. Fold in apricots and pecans. Beat egg whites until soft peaks form; add remaining 2 tablespoons sugar and continue beating until firm peaks form and egg whites are shiny. Stir ¼ of egg whites into waffle batter. Fold in remaining egg whites.
Measure 2/3 cup batter for each waffle.
From: California Apricot Council
| Print article | This entry was posted by Danielle on July 17, 2010 at 8:00 am, and is filed under Breakfast, Dish of the Week, Entrée. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Cucumber and Celery Salad with Yogurt
about 1 month ago - No comments
1/4 cup plain yogurt 2 medium celery ribs 1/2 English cucumber 2 tablespoons chopped parsley or cilantro 2 tablespoons lemon juice 1 teaspoon olive oil In a cheesecloth-lined sieve or colander set over a bowl drain yogurt, covered and chilled, 20 minutes. Discard liquid. Diagonally cut celery into thin slices. Seed cucumber and diagonally cut
Pomegranate Yogurt Dip
about 1 month ago - No comments
1 large pomegranate, seeded 2 cups chilled plain yogurt 2 scallions, finely chopped ¼ cup pomegranate juice ¼ cup fresh cilantro, finely chopped ¼ teaspoon salt Fresh mint sprigs In a medium mixing bowl, combine the yogurt, pomegranate juice, scallions, cilantro, and salt. Gently fold in all but 2 tablespoons of the pomegranate arils. Place
Brussels Sprouts with Sherry-Asiago Sauce
about 2 months ago - No comments
1 pound Brussels sprouts, trimmed and halved 1 tablespoon extra-virgin olive oil 2 tablespoons minced shallot 1 tablespoon all-purpose flour 2/3 cup low-fat milk 2 tablespoons sherry 1/3 cup finely shredded Asiago cheese 1/8 teaspoon salt Freshly ground pepper, to taste Place Brussels sprouts in a steamer basket and steam in a large saucepan over
Apple-Celery Stuffing
about 2 months ago - No comments
Makes 10 servings (5 cups, sufficient for a 4- to 5-pound bird) 1/4 C butter 1/4 C finely chopped onions 1 C finely chopped, peeled apples 1/2 C finely cut celery 1/2 tsp salt 1/4 tsp pepper 1 tsp poultry seasoning 1/3 C tomato juice, or chicken broth 6 C corn flakes cereal (crushed to
Double Dish of the Week: Pumpkin Pancakes
about 3 months ago - No comments
1 medium egg 1 cup milk ¾ cup unbleached white flour ¾ cup whole wheat flour ½ cup cooked pumpkin 1 tablespoon sugar 2 teaspoons baking powder ¼ teaspoon ground cinnamon Pinch nutmeg Pinch powdered ginger 2 to 4 tablespoons vegetable oil, as needed Combine all ingredients except oil in a large mixing bowl, whisking
Romaine Salad with Chicken, Peaches, and Mint
about 4 months ago - No comments
Marinade & dressing 1/2 cup dried apricots 4 tsp Dijon mustard 1 cup hot water 4 tsp red-wine vinegar 2 cups mint leaves 1/2 tsp salt, or to taste 1 tsp grated orange zest 2 Tb honey 1/2 cup orange juice Freshly ground pepper 1/4 cup
Pizza with Caramelized Fennel, Onion, and Olives
about 5 months ago - No comments
Dough: 1 1/2 teaspoons dry yeast 2/3 cup warm water (100° to 110°) 2 cups all-purpose flour, divided 1/2 teaspoon salt Cooking spray 2 teaspoons yellow cornmeal Topping: 1 tablespoon olive oil 4 cups thinly sliced fennel bulb (about 4 small bulbs) 2 cups thinly sliced onion 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4
Fried Green Tomatoes with Basil Mayonnaise
about 5 months ago - No comments
6 hard green tomatoes, sliced 1/4 inch thick Kosher salt Freshly ground black pepper 3/4 cup all-purpose flour 3/4 cup well-shaken buttermilk Dash hot sauce 3/4 cup yellow cornmeal 1 1/2 cups Japanese panko bread crumbs Vegetable oil, for frying 1 recipe Basil Mayonnaise (recipe follows) Basil Mayonnaise: 2 cups loosely packed fresh basil leaves
Broccoli with Creamy Parmesan Sauce
about 6 months ago - No comments
1 pound broccoli 1 tablespoon all-purpose flour 1 cup nonfat milk, divided 1/2 cup grated Parmesan 1/4 teaspoon salt Pinch of ground white pepper Pinch of ground nutmeg Trim 1/2 inch off broccoli stalks; remove the tough outer layer with a vegetable peeler. Cut the broccoli lengthwise so the florets attached to the long stalks
Dish of the Week: Carrot Zucchini Bread
about 7 months ago - No comments
3 egg whites, whipped ½ cup of applesauce, room temperature ½ cup of orange juice, room temperature 1 teaspoon of orange extract 2 teaspoons of vanilla 2 cups of zucchini, grated 1 cup of carrot, grated 3 cups of flour ½ cup of sugar 1 tablespoon of cinnamon ½ teaspoon of salt ½ teaspoon of
