Best Ever Pecan Waffles {GF/SCD}

Have you ever tried to bake up some grain free goodness? Likely you ended up with grain free but not so good results. I know I have. Every new grain free recipe feels like a gamble. How will this recipe turn out? Good? Edible but not quite like the real thing? Or just a huge waste of time and ingredients? This time fear not. These pecan waffles are the best!

DSCN5903I adapted this recipe from Eat Well Feel Well. Eat Well Feel Well is one of my favorite grain free, and Specific Carbohydrate Diet (SCD) complaint, cookbooks. If I’m trying to maximize my chances for tasty grain free results, or make a special meal, this is the cookbook I turn to. These pecan waffles are quite filling. For the best results use a food processor or blender.

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Pecan Waffles

2 cups unsalted raw pecans (use soaked nuts if you can), or pecan meal

4 eggs

1 stick butter- melt 6 Tlbs for the waffles. Use the rest for greasing the waffle iron.

1/4 cup honey

1 1/2 tsp vanilla extract

1/2 tsp baking soda

pinch of salt

Preheat your waffle iron. Warm up your oven (200F) if you want to keep them warm or just serve as they’re ready.

If using whole pecans grind them into a fine meal in the food processor, otherwise place the pecan meal in the food processor. Add the rest of the ingredients. Blend well-till smooth and then run the food processor a bit longer for best results.

Grease your iron. Add 1/4 cup batter and cook until the waffle is golden brown. Keep warm or serve. These waffles cook a little faster than regular waffles so keep an eye on them until you get a feel for how long they take.

Top with honey cinnamon “syrup” and bananas sautéed in butter and a touch of coconut oil. For the syrup combine 1 cup of honey with 1 Tlb cinnamon.

Freeze any leftovers. I think they’re tasty right out of the freezer but you can thaw them and reheat them as well.

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Enjoy!

mossy_stone

sharing with:

real food wednesday, gluten free wednesday, fat tuesday

fightback friday

Cooking on the Woodstove

With temperatures hovering in the negative and single digits I am glad to finally have our wood stove hooked up! Not only does it add a cozy ambiance to the house, it’s also reassuring that should the power go out we wouldn’t freeze to death, and it’s saving us money by using less propane to heat our house and when preparing our meals. Since the stove is burning all day anyway it’s easy enough to place a cast iron pan on top and cook a meal, or three.

DSCN5062I have found that generally anything I’d cook or reheat on the stove top will cook just as well on the wood stove. Some meals we have enjoyed off the wood stove are: eggs in a nest, pancakes, any kind of soup, mac n’ cheese, burritos, grilled cheese, etc. Depending on how hot the wood stove is it may take a little longer or a little less time than using the gas range would. It’s important to keep an eye on the level of liquids, and if you are adding milk, cream, or cheese (for example to soup or mac n’ cheese) be careful the stove is not so hot as to break (curdle) the dairy product. Removing the pot from the stove or raising it with a cast iron trivet or on canning lids can help prevent overheating. I have also prepared some things I’d normally make in the oven by using a dutch oven. The easiest and most delicious of these is a pot roast. After the roast spends the day slowing cooking over the fire the roast is always fall-apart-tender and the broth cooks down into a delicious gravy. Add some potatoes and carrots towards the end and a full meal is ready – and the house smells great.

For your enjoyment here is Alton Brown’s stove top Mac n’ cheese recipe (reproduced below). It’s prepared essentially the same on the range or on the wood stove. First prepare the pasta then add the butter, sauce and cheese. I remove the pot from the wood stove when adding the sauce and cheese. The pot I use stays hot enough to heat the sauce and melt the cheese and this way the mac n’ cheese stays creamy and doesn’t break as mentioned above. If you don’t want to use, or don’t have, evaporated milk you can gently simmer 2 1/4 cups milk down to 1 cup of milk, or use 3/4 cup whole milk and 1/4 cup half and half, or substitute light cream.

Alton Brown’s Stove Top Mac n’ Cheese

1/2 lb elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
fresh black pepper, to taste
1/2 teaspoon dry mustard
10 ounces sharp cheddar cheese, shredded
Directions:
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
This will reheat easily on the wood stove too.
Enjoy!
mossy_stone

Chicken Kiev

DSCN9992As far as chicken dinners go chicken kiev is one of my family’s favorites. It looks fancy but it’s pretty easy to make. This recipe was passed down from my mother-in-law when struggling_along and I married 10 years ago. I still remember the first time I made chicken kiev. Having never made it before, I did not realize that the chicken was supposed to be wrapped around the filling. I had simply rolled them up, allowing all the butter and herbs to melt right out into the bottom of the pan! It was still edible but it’s even better if you succeed in keeping the butter and herbs sealed in the center of the chicken.

The Recipe

First prepare 6 boneless, skinless, spilt chicken breasts by flattening them so that they are even in thickness and a bit larger, which makes them easier to roll up.Then combine the herbs in a small dish:

1/4 tsp dried tarragon

2 Tlb  dried parsley

1/8 tsp pepper

1/2 tsp salt

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Then, using 1 Tlb butter for each piece of chicken, dip the butter into the herb mixture and coat well. Place the herbed butter in the middle of each piece of chicken.

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Roll the chicken up, around the butter, trying to tuck in the ends of the chicken. Secure with a tooth pick.

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Coat in a 1/3rd cup flour (or cornstarch if you want it gluten-free). Use the flour to help seal the ends of the chicken.

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Then dip the floured chicken into 1 egg beaten.

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Coat in 1-2 cups of bread crumbs (use gluten-free bread to make gf crumbs).

DSCN9959Place in a buttered baking dish. I like to use a Pyrex dish.

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Bake at 425 for 5 minutes then turn the oven down to 400 and bake for 40 minutes or till done. Baste with any butter that does melt into the pan.

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DSCN9982Serve and enjoy! Serves 4-6. This chicken goes well with a lot of different sides. For this particular dinner I made roasted potatoes and peas but any veggies, mashed potatoes, rice pilaf or what have you works well.

DSCN9991Here’s the recipe again, in short form:

Chicken Kiev

6 pieces chicken breast

1/4 tsp tarragon

2 Tlb parsley                   -Mix these herbs together

1/8 tsp pepper

1/2 tsp salt

6 Tlb butter                   -Coat in above herb mixture

Roll up chicken around butter and secure with a toothpick. Dip chicken into (in order)

1/3 cup flour

1 egg beaten

1-2 cups bread crumbs

Place in a lightly buttered pan. bake at 425-5 minutes then at 400 – 40 minutes. Baste with any pan butter.

That’s it.

mossy_stone

Sharing this post with:

Make your own monday

Homestead barn hop

Melt in your mouth monday

Fat Tuesday

Slightly indulgent tuesday

GF Wednesday

Frugal Ways Sustainable Days

Real Food Wednesday

Wildcrafting Wednesday

Probiotics- For Life

How fitting that over at realfoodforager.com there is currently a 28 day probiotic food challenge and that this month’s Go Ahead Honey theme is Healing Foods.Two things I’m trying to incorporate more of. If you’re like me and are trying to heal your guts probiotics are a great way to encourage gut health. I’ll be sharing some of my favorite probiotic foods and a few recipes to use them in over the next few weeks.

Cultured Butter

 mossy_stone