Last week Williams-Sonoma posted on Facebook about a lot of new kitchen gadgets they have in stock.  As soon as I saw the picture of the egg waffle iron I knew I had to own it.  It arrived this weekend while we were at Disney World.  Tonight was the first attempt.  I think I need to turn the head down a bit, and filling the pan is a bit tricky, but they are very good.  I think these are going to be fun to play with.

Of course, the first thing you have to do is buy the pan.  At $50 plus $10 shipping it is not a light investment.  I think, though, that it is going to be well worth the money.  I can see the potential for savory as well as sweet waffles.  The soft little puffs surrounded by the crisp edges are just SO good.

My recipe came from a Google search.  There are several out there, and I intend to try one or two more before I decide which I prefer.  This one worked pretty well, though:

Egg Waffles

4 oz all purpose flour [0.8 cups]

1 oz of corn starch [2 T]

1 tsp baking powder

2 eggs

4 oz sugar [1/2 cup]

2 oz evaporated milk [1/4 cup]

4 oz water [1/2 cup]

1. Sieve the flour, corn starch and baking powder first.
2. Mix the egg and the granulated sugar evenly. Then add the evaporated milk and water to the mixture little by little. Finally, add the powder. Keep stirring until the mixture becomes thick.
3. Heat your egg puff iron on the both sides, then rub some oil into the mold and pour the flour paste into it (80% full). Put the lid on the mold. Clamps the molds together tightly. Finally, heat both sides for 2 to 3 minutes until the egg puff is done.
4. Finally, use a fork to sort the egg puff out.

I served them with stewed blueberries (1 pt. blueberries, 1 t. lemon juice, 2/3 C. sugar 2 t. cornstarch dissolved in 1 T. water; cook ’til it looks right) and whipped cream.  Pretty darned good.

Last month we went on a cruise. Heaven! I need to take a cruise once a month instead of once a year. Gotta work on the dear husband about that. This working thing he has going on is hampering my preferred lifestyle.

Anyway, one night he had a delightful Jalapeno Potato Soup with his dinner. He liked is well enough to ask our waiter to procure the recipe for him. Ramona from Romania was a gem, and had the recipe the next night.

This is such an easy soup to prep, and delivers great flavor and comfort for your effort.

Jalapeno Potato Soup ala Royal Caribbean

1 medium onion, chopped

¼ c. butter
5 pounds russet potatoes, peeled and cubed

8 c. chicken broth

1 t. ground cumin

½ cup jalapeno chilies, coarsely chopped

1 pinch baking soda

4 cups evaporated milk

Salt and pepper to taste

Sour cream

Green onions, chopped

In a large stockpot, sauté onion and peppers in butter until just tender.

Add potatoes, chicken broth and cumin. Cover and cook until potatoes are tender (20-30 minutes).

Remove from heat and stir in baking soda and evaporated milk.

Coarsely mash potatoes in the pot with potato masher.

Stir well, then season with salt and pepper.

Return to heat and simmer for 15 minutes, stirring frequently.

Garnish individual servings with a dollop of sour cream and a sprinkling of chopped green onions.

Serves 18

Since it is just the two of us I made a half recipe. Remember to remove the membranes and seeds from the peppers to match your comfort level. Some like it hot; some don’t.

Y’all take care and keep your heads warm!

Yesterday there was some stir about the Florida State Fair, and a news feed talking about fair food.  I don’t go to the fair, so I’m not tempted by the gratuitous grease balls and sugar bombs that seem to predominate on the midway.  This year it seems that the gab is all about the Krispy Kreme Bacon Cheese Burger.  Yeah, that squeak you just heard was your arteries going into shock.

There are many tastes that I have always naturally loved (too many).  The combination of sweet and salty took a little while to grow on me, but it has been firmly acquired.  A bacon cheese burger between two Krispy Kreme doughnuts is, unfortunately, a thing that I would probably not only try, but totally consume.  I decided that there must be a better way to get the concept, but give a miss to the health shattering aspects of this culinary nuclear device.

Since I can’t even imagine how the original article fares for Weight Watcher’s points, I can’t do a proper comparison, but I can offer you this version for about 4 points:

Better Bet than a Krispy Kreme Bacon Cheese Burger

1 Arnold’s Sandwich Thin

1 T. Egg Beaters

1 T. Sugar-free Maple Syrup

1 T. Pre-cooked bacon bits (yes, real bacon)

1 Boca Burger

1 slice fat-free cheese

Bacon Salt

1 t. Baconaise (optional)

Spray a heavy pan with no-stick spray.  Mix the Egg Beaters and syrup.  Dip cut halves of Sandwich Thin in egg batter and cook until golden and crispy.  Set aside.

Season the Boca Burger with Bacon Salt, and cook in the same pan until browned on both sides.  Spread bacon bits over Boca Burger and top with cheese.

Lightly spread Baconaise on cooked side of Sandwich Thin halves and top one with burger; put other half on top.  Brush part of remaining egg mixture on top side of sandwich and put into the pan which has again been sprayed with no-stick spray.  Brush the other side with remaining egg.  Cook on each side until the egg is cooked.

It is more like a bacon cheese burger on French toast than between doughnuts, but it is not a bad substitute for something that makes me squirm when just considering eating it.

Since we were going out of town Christmas afternoon, we had a family brunch instead of the usual big lunch/dinner/last supper.  There were some yummy things which I may share later, but for now (it is some ridiculous time in the early a.m. New Year’s Day–my wonky computer clock not withstanding) I want to make closure on pumpkin.

One of the dishes I served for Christmas brunch was French Toast Waffles with Pumpkin Cream.  The waffles were pretty basic:  frozen whole wheat waffles dipped in French Toast batter which had a bit of sugar-free maple flavored syrup and a dash of pie spice added.  The pumpkin cream was the star attraction in this one. 

2 C. (or one can) pumpkin puree

1 6-serving box sugar-free/fat-free instant vanilla pudding

1/2 C. sugar-free maple flavored syrup

1/4 C. unsweetened original almond milk

1-3 t. pie spice, as you prefer

1 C. Cool Whip Free

Mix everything except the Cool Whip until smooth.  Refrigerate for several hours, or overnight.  Fold in Cool Whip.  Serve over French Toast Waffles.

This stuff is seriously good, and the whole recipe weighs in at 9 Weight Watcher’s points.  Yummy.

We’re having “everyone” to Ox Bottom Hollow for Thanksgiving day.  This is all of the in-laws,  a few out-laws, and some that are just friends.  People are bringing yummy things, and I’m filling in the gaps.  Since we already seem to be starch heavy, I am not making dressing this year.  I love dressing, but we just don’t need it, and there is always SO much left over.  With all we’re having, I doubt that anyone will miss it.

Here’s the menu of things I am doing:

Brined Roast Turkey a la Scappi

Brisket

Mashed Potatoes and Cauliflower

Savory Pumpkin Pudding

Brussels Sprouts

Crustless Green Tomato and Chard Cream Pie

sautéed Squash and Onions

Cranberries

In addition there will be candied sweet potatoes, harvest rice, MiL’s wonderful jello salad, and various pies.  I think we’ll have enough to eat, even for the thirteen of us who will be gathering around the table.

Some of the recipes have already been posted here, some are variations of things that have been posted, and some will be added.  I’ll start by adding the turkey.

Brined Roast Turkey a la Scappi

1 turkey (mine this year is small:  12-13 lb. range)

Brine (buttermilk, water, kosher salt, sugar, spices to be determined as I put it together)

1 package bacon

Cinnamon, ground

Cloves, ground

Other spices

At least  24 hours ahead of cooking time:  In a large stock pot bring 1/2 gallon of water to a boil and add 1 C. kosher salt, 1/2 C. sugar (brown or otherwise) and spices (any combination of pepper corns, whole allspice, cinnamon sticks, whole cloves, sliced candied ginger, coriander seeds, cardamom seeds, etc.–crush whole spices in a mortar and pestle).  Remove from heat, and stir to dissolve sugar.  Allow to cool to room temp.  Add 1/2 gallon of buttermilk.  Remove giblets from thawed turkey, and wash him well.  Pat dry and immerse him in the brine, making sure he is covered.  Put a lid on the pot and put it in the refrigerator for at least 24 hours.  Alton Brown can explain the chemical process that is taking place while the bird is swimming around in this necter-from-the-gods.

While the turkey is becoming acquainted with all these flavors, take the bacon and separate the strips.  Mix about 1 T. of ground cinnamon and 1/2 t. of ground cloves (if you like you can add some pepper and whatever other ground spices you like, just don’t over do any one thing).  Sprinkle this spice mixture on the bacon and keep refrigerated until it is needed to lard the bird.

When it’s time to cook the bird remove him from the bring, pat him dry again, and put him in a roasting pan with rack so he doesn’t sit in his own juices.  Carefully run your hands under the skin to loosen it from the breast, legs and thighs (of the bird, silly!).  Place strips of bacon under the skin in a single layer all over everything you can get it to.

Put the pan in the center of  the oven at 325 degrees.  After about an hour you may want to put a foil tent over the bird so the skin doesn’t get too dark.  Cook for about 15 minutes per pound until the leg wiggles freely.  Remove the foil for the last 15-30 minutes for a perfect golden brown.

That sounds a lot more difficult than it actually is.  The result is one of the most moist, flavorful turkeys you’ve ever eaten.

Once you’ve brined a turkey, you’ll never want it any other way.  Experiment with other liquids (vegetable stock, apple cider, white cranberry juice, etc.).  You almost can’t do this wrong.  Consider brining other meats as well.  This is an old and time-honored method of preserving and preparing all sorts of meats.

Go.  Get salt.  Play

Two years ago I joined Weight Watcher’s just two weeks before Thanksgiving.  Realizing that I could prepare a tasty Thanksgiving dinner for my husband and me without using five pounds of butter was a revelation.  Since then I have added many more healthy, low fat and sugar recipies to the repitoire.  This is a new one for this year:

Sugar Free Cranberry Sauce

2 packs fresh cranberries

1 C. sugar free maple flavored syrup

1/4 C. Splenda

Mix all ingredients in a sauce pan.  Simmer, stirring occasionally, until the berries are soft and bursting.  Refrigerate until needed.  This makes about 12 1/4 C. servings that are 1 Weight Watcher’s point each.  Great value to flavor ratio.

I always make a lot of cranberry sauce at Thanksgiving.  It lasts forever, and I generally prefer it to other jellies or preserves.

Take yesterday, for instance (please!).  I had 19 extra bodies in my kitchen, all making their imagination come true through exploring the wonders of sausage making.  You know the old joke:  If you knew what was in it, you wouldn’t eat it.  Well, I gotta say, we had some pretty tasty results yesterday, I don’t care what was in it.

That, however, is not what I want to talk about here today.  I threatened some time ago to make a Sugar Free/Fat Free Pumpkin Cheesecake.  I think I have it.   This one is, as the Italians would say, sans sfiglia–without crust.  To be honest, I don’t miss it.  The pie pan is sprinkled with graham cracker crumbs, so there is a hint of a base for those who can’t stand the total absence of some sort of pastry.

Sugar Free/Fat Free Pumpkin Cheesecake

2 graham crackers, crushed

No-stick spray

2 C. cooked, pureed pumpkin (or one 15 oz. can)

2 C. fat-free ricotta cheese

1/2 C. egg substitute

1/2 C. sugar-free maple syrup

2 T. Splenda

1 t. Mapeline (or other maple flavored extract)

1t. butter flavoring

1 T. pumpkin pie spice

Spray a 9 inch pie pan well with no-stick spray.  Sprinkle graham cracker crumbs into pan, and shake to evenly distribute. 

Mix all other ingredients well.  Pour into pie pan and bake at 350 degrees until completely set.  Cool and serve with Cool Whip Free.

This stuff is seriously good.

Some of you might ask why I don’t use fat-free cream cheese.  To be honest, I have never been able to do enough to it to make it taste worth the waste of good ingredients.  Fat-free yogurt, sour cream and ricotta are very nice and useful, but fat-free cream cheese is just nasty.  YMMV.

Now, go to the kitchen and make something good, whether it is this recipe or one of your own devising.  Cooking is good for the soul.

I am not a huge fan of canned tuna.  When I do use it, it must be albacore packed in water (yeah, I know, that’s not “really” tuna).  What I found in the pantry was a package (not can!) of hickory smoke flavor tuna.  Now, I’m not sure yet about meat products packed in foil and plastic packages instead of cans.  Heck, some days I have trouble with canned meat products.  I looked at it dubiously, but the recipe on the package looked interesting.  What the heck.

I took the idea and made it my own with the ingredients I had readily at hand.  And that is how we came to have:

Smoked Tuna Quesadias

For two servings:

1 4.5 oz. pack of hickory smoke flavored tuna

1/2 C. shredded fat-free cheddar cheese

1/2 C. salsa

4 La Tortilla Factory small tortillas

Mix the first three ingredients together.  Spread it on two of the tortillas and cover with the other two.  Put on baking sheet, and cook in 350 oven until crispy, turning once.

I gotta tell you, I was pleasantly surprised with the result.  They come out to be about 5 WW points for a whole quesadia, so that made it a good high protein meal for a relatively small hit.  Add a side salad if you’re really hungry, and want to boost your veggie intake.

I have a couple more dessert-ish recipes to play with, but last night I had some steamed pumpkin, and wanted a side dish to go with pork steaks.  A savory pumpkin casserole was just what I needed, and it wound up being darn tasty.

Savory Pumpkin

 2 C. cooked or canned pumpkin

1 leek, white part only, cleaned well, and sliced thin

1/2 C. Parmesan cheese, shredded (not the stuff in the green box)

1/4 C. Southwest egg beaters

1 T. minced garlic (or to taste, I probably used a bit more)

1/2 t. hot sauce, optional

Mix everything together and pour into a no-stick sprayed baking dish.  Bake at 375 deg. until it is firm in the middle and starting to brown around the edges.

This makes about four 1/2 C. servings.  The fat and calories come from the cheese, so if you want to avoid that issue completely, substitute your favorite shredded fat-free cheese.  As it stands it is about 2 Weight Watcher’s points per serving with a huge indulgent taste.  I’ll take the hit.

Since pumpkin is not only healthy, but delicious and one of my favorite veggies to use in experimental cooking, there is a lot of it flying around my kitchen lately.

The other day I wanted something good and quick to snack on, and came up with this:

Spiced Pumpkin and Apple Cake

1 reduced sugar yellow cake mix

2 C. cooked, pureed pumpkin (or one  can)

4 small apples, peeled, cored, sliced

1 6-oz. carton sugar free, fat free yogurt, your choice of flavor

1 T. cinnamon

1 t. ginger

1 t. nutmeg

1 t. allspice

Cook the apple slices in a no-stick sprayed pan until just golden on each side.  Chop coarsely.  Mix spices with cake mix then fold in pumpkin and yogurt until completely blended.  Fold in apples.

Pour into a no-stick sprayed baking pan (9×13) and bake at 350 deg. for 35-45 minutes.

This makes a dense, moist cake that packs a lot of flavor.  Play with the spices to find your preference.  Pumpkin pie spice would work well if you don’t have some of the spices  or don’t want to bother with creating a blend.

I haven’t run Weight Watcher points on this one yet, but it is a lot better for you than some similar things you can do.