Pumpkin Waffles with Apple Cider Syrup

My friend Anne sent me this recipe and brought all the ingredients over to my house...what could I do but oblige her after all that hard work?!  These waffles not only smell incredible but taste absolutely amazing!  A delicious taste of autumn!!!

PUMPKIN WAFFLES WITH APPLE CIDER SYRUP

Ingredients:

2 1/2 cups of all-purpose flour (I used gluten free all-purpose)

4 tsp baking powder

2 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground ginger

1/2 tsp salt

1/4 cup packed brown sugar

1 cup canned pumpkin

2 cups milk (I used unsweetened original almond milk)

4 eggs, separated

1/4 cup butter, melted

Syrup:

1/2 cup white sugar

1 tbsp cornstarch

1 tsp ground cinnamon

1 cup apple cider

1 tbsp lemon juice

2 tbsp butter

• Preheat a waffle iron according to manufacturer's directions.
• Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.  
• In a separate bowl, stir together the pumpkin, milk and egg yolks.  Whip the egg whites in a clean, dry bowl until soft peaks form.
• Stir the flour mixture and 1/4 cup of melted into the the pumpkin mixture till combined.  Using a rubber spatula, fold the egg whites into the batter.
• Cook waffles according to manufacturer's instructions
• TO MAKE THE SYRUP:  stir together the sugar, cornstarch, and cinnamon in a saucepan.  Stir in the apple cider and lemon juice.  Cook over medium heat until mixture begins to boil.  Reduce heat and simmer until the syrup thickens.  Remove from heat and stir in the 2 tbsp of butter until melted.
• Serve the warm syrup over top of the waffles with a small pat of butter.  ENJOY!

Moroccan Chicken & Quinoa

I can hardly believe it has been an entire month since I last made an entry!  I hope everyone had a great holiday season and isn't getting too frozen with the punishing weather we've been experiencing this January.  Two weeks ago Greg and I went to the Mayan Riviera to check on our vacation villa that is being constructed in the gated community of Grand Sirenis Resort....+32C every day and lovely sunshine...sigh!

Anyway, upon our return I took India to see a naturopath due to some health issues she's been experiencing and it was suggested that she go on a diet that excludes wheat, yeast, dairy and nightshade vegetables...a little bit of a challenge for a girl who lives on carbs and dairy!!  Not so for me!  I borrowed a book that I bought my girlfriend Kathy for Christmas, "Quinoa:  The Everyday Super Food" and found this incredible recipe.  Reminds me when Greg and I were in Morocco!  YUM!

MOROCCAN CHICKEN & QUINOA

Chicken:

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground turmeric

1/4 tsp ground coriander

2 tbsp butter or EVOO

4 boneless, skinless chicken breasts

1 cup diced onion

1 cup water

2 tsp orange juice

pinch salt

Quinoa:

2/3 cup quinoa

1 1/3 cups water

1 tbsp butter

2 tsp honey

1/2 tsp salt

1/2 tsp ground cinnamon

• To prepare the chicken, combine the cinnamon, ginger, turmeric and coriander in a small bowl and set aside.
• Melt the butter in a large saucepan on medium heat and place the chicken breasts in the pan.  Fry for about 5 minutes, until they are nicely browned.  Flip the chicken over and add the onion, water, garlic, orange juice and salt.  Toss in the spices.
• Cover and bring to a boil, then reduce to a simmer and cook for about 20 to 25 minutes, until the chicken is no longer pink.
• While the chicken is simmering, prepare the quinoa by bringing the quinoa and water to a boil in a small saucepan.  Reduce to a simmer, cover and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for an additional 7 minutes.  Remove the lid and fluff with a fork.
• Remove the quinoa from the heat and toss with the butter, honey and salt.  Stir in the cinnamon.
• To serve, divide the quinoa among 4 plates and top each with a piece of chicken.  Pour the sauce over top.  Refrigerate leftovers for up to 2 days.

**Prior to placing the quinoa in the pot with water, thoroughly rinse it in a sieve to remove the bitter saponin which coats the exterior of each grain**

**Identified as one of the world's healthiest foods, quinoa (pronounced KEEN-WAH) has a complete combination of all life-supporting nutrients, making it an ideal whole food to incorporate into your daily lifestyle!  It is very easy to prepare, regardless of your cooking ability and is a nutritionally superior source of non-animal protein with optimal amino acid content, gluten-free and is a complex carbohydrate to help regulate blood sugar levels!!  WHAT'S NOT TO LIKE?!**

Corn Zucchini Relish

That time of year has finally arrived and I am in full-swing with my canning 'operation'!!! The corn this year is fantastic and in abundance; that and zucchini is always abundant so this recipe is perfect (and extremely tasty too!)

CORN ZUCCHINI RELISH

Ingredients

8 cups cooked corn kernels

2 cups finely chopped zucchini

1 1 /2 cups finely chopped onions

1 1 /2 cups finely chopped celery

1 cup finely chopped red bell pepper

1 cup finely chopped green bell pepper

2 cups granulated sugar

1/4 dry mustard

2 tbsp canning/pickling/kosher salt

1 tbsp ground ginger

1 tbsp celery seeds

1 tsp ground turmeric

1/2 tsp red pepper flakes

2 1/2 cups cider vinegar

• Prepare canner, jars and lids as usual
• In a large pot, combine all ingredients. Bring to a boil over medium heat, stirring often until sugar and salt are dissolved. Reduce heat and boil gently, stirring often, for about 30 minutes or until onions and celery are tender and mixture is slightly thickened.
• Ladle hot relish into hot jars, leaving 1/2" headspace. Wipe rim and place hot lid disc on jar. Screw band down until fingertip tight.
• Place jars in canner and return to a boil. Process for 15 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and reprocess any jars that are not sealed.

To cook the corn, boil it in a large pot of boiling water, in batches as necessary, for 5 minutes or until kernels are tender. Remove from water and drain well. Let cool completely. Using either a serrated or chef's knife, cut kernels from cob and measure. You'll need approximately a dozen (12) cobs of corn for the 8 cups required in this recipe!