Multi-Grain Waffles

I've never really been big on making breakfast. My usual morning routine is scarfing down a bowl of Special K with some honey, cinnamon, and a banana while I check my email. Occasionally, I'll have some oatmeal but most days I can't be bothered to be to put a bowl in the microwave for 90 seconds (I know, I'm ridiculous) so clearly any sort of waffle/pancake/omelette during the week is out of the question.

This weekend I got a very undeniable waffle craving though. Besides, I figured it was about time to put the waffle maker to use. The one we got for our wedding. The one that's been sitting in the back of the kitchen cabinets for almost 2 years now. I decided to go for a multi-grain waffle that uses whole wheat flour. After seeing the list of ingredients I wasn't sure how they were going to come out. It seems rather healthy for a waffle. They actually came out really good though. As in, I'll probably be making them on a regular basis (only on weekends of course). They definitely don't have the perfect texture. The exterior could be a little crispier and the inside could be a little lighter and fluffier, but the taste is spot on. If you're looking for a healthy waffle recipe, give this a shot.

(Marcus REALLY wanted to try these. I swear he practices this look when we're not home!)

Multi-Grain Waffles: Makes 8 waffles
Adapted from: FoodNetwork.com
Ingredients:

• 2 cups buttermilk
• 1/2 cup old-fashioned rolled oats
• 2/3 cup whole-wheat flour
• 2/3 cup all-purpose flour
• 1/4 cup toasted wheat germ or cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, lightly beaten
• 1/4 cup packed brown sugar
• 1 tablespoon canola oil
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract (optional, but gives them a great nutty flavor)

Directions:

1. Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.

2. Whisk whole-wheat flour, all-purpose flour, wheat germ (or cornmeal), baking powder, baking soda, salt and cinnamon in a large bowl.

3. Stir eggs, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.

4. Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Black Bean Turkey Chili

Okay, so I know that for a blog called "SugarCooking" I've had a serious lack of sugar related posts lately. I've just been craving really hearty, healthy foods lately. So I figured instead of not blogging at all, I'd just blog about all the healthy things I've been making. (I know, boring). But fret not, I promise to return with some sugar laden, full fat treats soon.

So about this chili. It's easy, it's delicious, it's filling, and it's healthy. I found this chili to be just about perfect. It has a little heat but it's not too spicy. If you like things really spicy feel free to dial up the cayenne or even add in some chopped jalepeno. This is a perfect meal for a cold, snowy night; it will warm you right up. Enjoy!

Black Bean Turkey Chili: Adapted from AllRecipes
Ingredients:

• 1 tablespoon vegetable oil
  
• 1 onion, diced
• 2 cloves garlic, minced
• 1.3 lb ground turkey (I use 93/7)
  
• 28 oz can crushed tomatoes
• 3 cans black beans, undrained
• 1 1/2 tbls chili powder
• 1/tsp cumin*
• 1 tbls dried oregano
• 1 tbls dried basil
• 1 tbls red wine vinegar
• 1 tbls worchestershire sauce
• 1/2 tbls brown sugar
• 1 tsp cocoa powder ** (see note)
  
• 1/4 tsp red pepper flakes
• 1/4 tsp cayenne peper
• salt and pepper to taste

Directions:

1. Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent.
   
2. Add turkey and cook, stirring, until meat is brown. Stir in the rest of the ingredients. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
3. Serve with sour and cheese, if desired.

Notes:
* I find cumin to have a very overpowering taste so I always reduce the amount called for. Feel free to add more if you like the flavor.
** I've seen a few recipes add cocoa powder to them so I tried it because I was curious. I don't know if there was a noticeable difference. I don't think I used enough to actually taste it.

Chicken, Spinach, Goat Cheese Quesadillas with an Avocado Sour Cream

These quesadillas are delicous, quick, and healthy... what more can you ask for? I recently got a new grill pan because I've been seriously missing the summer time grilling. All this snow is just too much for a Florida girl to get used to! I figured I'd try out the grill pan with this quesadilla recipe.

Since I pretty much love anything with spinach and goat cheese in it, it's no surprise that I loved these quesadillas. They really came out perfect. The cheese was melting and gooey on the inside and the tortilla was crisp on the outside.

I can't remember where I first read this (although I wish I did so I could give you credit!), but I remember someone suggesting to toast the inside part of the tortilla on the pan for about 30 seconds before you put the fillings on. That way is crisps up just a little bit; enough to prevent the cheese from making the inside of the quesadilla soggy. Brilliant, right?

This recipe is obviously quite adapatable to your likes and dislikes. I also put in some monterey jack cheese to give it that gooey melty texture. I think caramelized onions would be great in here, as would roasted garlic. All the recipe quantities are approximate, but just common sense and put them on in quantities that look right.

Chicken, Spinach, Goat Cheese Quesadilla
Ingredients:

• Flour Totrillas (whole wheat would work fine too)
• Chicken (cooked and sliced)
• Garlic (1 tsp., minced)
  
• Baby Spinach (1 pre packaged bag)
• Salt, Pepper, & Cayenne Pepper to taste
  
• Goat Cheese (4 oz, crumbled)
  
• Reduced Fat Shredded Monterey Jack
• Non-Stick cooking spray or olive oil

Directions

1. Heat the spinach with the garlic, salt, pepper, and cayenne pepper over medium-low heat in a pan until just wilted. Remove from heath and set aside.
   
2. Heat the grill pan (or regular pan) over medium-high heat. Spray with non-stick cooking spray or drizzle with olive oil. Toast the inside of the tortilla for about 30 seconds.
3. Take the tortilla off the grill pan and assemble as follows. Over half the quessadilla sprinkle about 2 tablespoons of monterey jack cheese, following by a few slices of chicken, then the spinach, then the crumbled goat cheese.
4. Add to the grill pan and cook for about 1 - 2 minutes. Carefully use a spatula to flip the empty half of the tortilla onto the loaded half. At this point I like to let the quesadilla cook for about 30 more seconds, then flip it over. Give it another 1 -2 minutes, then remove from the pan and enjoy!

Avocado Sour Cream
Ingredients

• 1 Avocado, chopped
  
• 1/3 c. sour cream
• 1 T maynoaise
• 1 lime juice
• 1/4 t onion powder
• salt and pepper to taste

Directions

1. Use a fork to mash the avocado as much as you can. (You can put it in the food processor if you want a smoother dip, but I just use a fork and a spoon).
2. Combine it with all other ingredients and stir together.

Note: If you want a thinner dip, stir in a few tablespoons of buttermilk. If you want a smoother dip, throw everything in the food processor.

Lemon Cake Mix Cookies

Anyone who knows me knows that I absolutely love lemon, so when I saw how ridiculously simple this recipe was I knew I had to try it. It uses boxed cake mix (which I almost never do!) and just requires throwing in a few eggs, some oil, and some fresh lemon juice and zest.

I think the fresh lemon zest and juice is what really brings things cookies to another level. It somehow gives that boxed mix a fresh taste. These are not the best cookie in the world, but they are pretty darn good and so easy to make. So if you have a box of lemon cake mix sitting in your pantry, whip this up!

The only recommendation I would make is be sure not to underbake these. While underbaked cookies are sometimes yummy underbaked cake batter is just kinda gross. I ended up baking mine for just about the full 9 minutes.

Lemon Cake Mix Cookies: From My Baking Addiction
Ingredients

• 1 (18.25 oz) package lemon cake mix
• 2 eggs
• 1/3 c vegetable oil
• 2 teaspoons of lemon zest
• 2 tablespoons of fresh lemon juice
• 1/2 teaspoon lemon extract
• 1/3 cup confectioner's sugar

Directions

1. Preheat oven to 375 degrees.
2. Pour cake mix into a large bowl. Stir in eggs, oil, lemon juice, lemon extract, and lemon zest until blended.
3. Drop teaspoonfuls (mine were probably a tad bigger) of dough int o a bowl of confectioner's sugar. Roll them around until they're lightly covered (It may help to put the dough in the fridge for a little while first). Once sugared, put them on an ungreased cookie sheet.
4. Bake for 6 - 9 minutes in the preheated oven.
   

Baked Sweet Potato Fries with a Honey Lime Dip

I absolutely love sweet potato fries. If I'm at a restaurant and they're on a menu, chances are that I'm ordering them. I even manage to convince myself that they're "healthier" since you know, they're sweet potatoes not evil white potatoes. Never mind the fact that they are fried and oily.

With these fries I don't have to convince myself that they're healthier because they are. No frying here! These "fries" are baked in oven. They came out a lot better and crispier than I had expected. The real trick to these is to make sure that they're all cut the same size so they cook evenly. I like my fries a little on the skinnier side so I cut mine pretty small. You definitely don't want them big like steak fries otherwise they'll never crisp up the way you want. Also, make sure that you have a really good knife to work with because cutting through raw potatoes can be a tough job. These fries are worth it though!

The dipping sauce is completely optional because the fries are great without it, but we all know that having something to dip your food into makes it more fun (and tasty)!

Recipe: Baked Sweet Potato Fries with a Honey Lime Dip
From: Our Best Bites
Ingredients:

• 2 medium sized sweet potatoes
• 2 T extra virgin olive oil
• 1/2 t cumin
• 1/2 t oregano
• 1/2 t coriander
• 1 t kosher salt
• 1 t parsley
• fresh ground paper to taste

Directions:

1. Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray.
2. Slice your sweet potatoes into french fry shape and size. About 1/4" (maybe a tad bigger). Check out this site for a picture guide on cutting the fries.
3. Put the sweet potatoes in a bowl and drizzle with olive oil. Use your hands to make sure they are evenly coated.
4. Add all the herbs and spices and continue to toss until well coated.
5. Place in the preheated oven for 15 minutes. No opening the oven door! Not even for a quick peak!
   
6. After 15 minutes, take them out and flip them. Be careful as they may be a little soggy at this point.
   
7. Continue to cook for another 15 - 20 minutes. Take out of the oven and serve immediately.
   

Recipe: Honey Lime Dipping Sauce
Adapted From: Our Best Bites
Ingredients:

• 6 oz container non-fat greek yogurt, plain
• 1 T mayo (reduced fat is fine)
• 1/2 T honey
  
• Juice from half a lime (or more to taste)
• 1/4 t cumin
• 1/8 t oregano
• 1 t parsley
• 1/2 t onion powder
• 3/4 t salt

Directions:

1. Mix honey, yogurt, mayo, and lime together until combined.
2. Add in spices and herbs.
   

Japanese Cucumber Salad

There was this pan-Asian restaurant where I went to college that always served a side of cucumber salad with whatever meal you ordered. It was simple and it was perfect. Vinegary, slightly sweet, and slightly spicy. I've tried numerous times to recreate the recipe and while I've gotten close a few times, I always knew I just missing the mark. That is, until now!

I tried this recipe last night and it was exactly what I was looking for, nothing more and nothing less. This is really easy to throw together and can be made ahead. It's a very light and refreshing salad that is a great side to any Asian influenced meal. I served it alongside a honey-ginger grilled chicken breast and brown rice.

Recipe: Japanese Cucumber Salad (Adapted from: For the Love of Cooking( Ingredients:

• 1 english (hothouse) cucumber, peeled
  
• 1 tsp salt
• 1/2 cup seasoned rice vinegar
• 1/2 cup of water
• 3 tbsp sugar
• 1/4 tsp crushed red pepper

Directions:

1. Peel the cucumber then cut in half lengthwise. Take a small spoon and scoop out all the seeds from the cucumber. Cut into bite size pieces and place in a colander, sprinkle with salt and toss well. Drain 1 hour. Place on several layers of paper towels. Let stand for 5 minutes, pressing down occasionally. Rinse and pat dry.
2. Combine vinegar, water, sugar, and pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to 1/3 cut (about 10 minutes). Remove vinegar reduction from heat; cool. Combine cucumbers and vinegar deduction in a medium bowl; toss well. Enjoy.

Perfect Pizza Crust and Roasted Garlic Chicken Pesto Pizza

I've been wanting to make my own pizza crust for a really long time, but for some reason I've been hesitant. I've never been much of a bread beaker and I tend to avoid recipes that deal with kneading or rising. Yesterday, though, Ross and I decided to be brave and try making our own pizza dough for Valentines Day dinner. (On a side note: I absolutely love when Ross gets involves with a cooking project. It makes it a lot more fun. Ross, if you're reading this. Hint, Hint!)

If you're going to start making pizza dough I figured that a recipe called "Perfect Pizza Crust" was the place to start. I cannot express to you just how impressed I was with this recipe. It had a big name to live up to, and it did. The crust really is pefect. It's the perfect thickness and it's crispy yet chewy at the same time. The pizza that came out of the oven was one of the best pizzas I've ever eaten. I couldn't stop marveling in our accomplishment and that made every bite taste better! I can't wait to try this recipe again subbing some of the white flour for whole wheat.

If you're at all thinking about tackling pizza dough from scratch, search no further. This is the recipe you want.

I chose to throw some roasted garlic, pesto, chicken, mozzarella, and parmesan on mine, but with this dough I'm sure you could put anything on it and it would still be amazing!

The Perfect Pizza Curst
Source: Annies Eats (great blog!) orginally from Baking Illustrated
Ingredients:

• 1/2 cup warm water (about 110 degrees)
• 1 envelope (2 1/4 tsp.) instant yeast
• 1 1/4 cups water, at room temp
• 2 tbsp extra virgin olive oil
• 4 cups (22 oz.) bread flour, plug more for dusting
• 1 1/2 tsp salt
• Cornmeal
  
• olive oil or non-stick cooking spray for greasing bowl
  

Directions:

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
2. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
3. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
4. Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Recipe: Roasted Garlic Chicken Pesto Pizza Adapted from Annies Eats Ingredients:

• 1 perfect pizza crust (recipe above)
  
• 1/2 cup prepared pesto (store bough or homemade)
• 1 bulb of garlic
• 1 boneless, skinless chicken breast, cooked
  
• Mozzarella cheese
• Parmesan cheese

Directions:

1. To roast the garlic: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.
2. Spread roasted garlic over pizza dough. Do this to taste. I used almost the whole (small) bulb, but I LOVE roasted garlic.
   
3. Spread the pesto on the pizza.
4. Add the sliced, cooked chicken.
5. Sprinkle with mozzarella.
6. Top with fresh grated parmesan.
7. Bake on preheated pizza stone for 8 - 12 minutes.