Peanut Butter Banana Waffles
1 ripe banana, mashed
1/2 cup crunchy peanut butter
2 cups buttermilk
2 cups flour
1/4 cup brown sugar
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs, separated
1/2 cup butter (1 stick), melted

Mash the banana and the peanut butter together and then add 1/2 cup of the buttermilk so that the peanut butter doesn’t stay in big chunks.  Add the rest of the buttermilk.

Preheat the waffle iron.  In a large mixing bowl, sift all dry ingredients.  Mix the egg yolks, butter and  buttermilk mixture in a medium bowl.  Combine with the dry ingredients.  In a separate bowl, whisk the egg whites until they form stiff peaks.  Fold into the batter.

Follow the directions for your waffle iron.

Makes 10 to 12 waffles

This stack is of a bunch of the waffles we were testing.  You can see that the Lemon Poppy Seed ones are on top.

Annie
Stackin’ it up

This recipe ran in the Portland Press Herald recently with a typo on the oven temp, so I post it here for those who had questions about it.

Winter Slaw
My girls will eat this dish as if it’s candy rather than squash and cabbage – the sugars of both caramelize and turn simple vegetables into something akin to an addictive confection.

2 tablespoons canola oil
1 pound peeled, seeded and grated butternut squash, about 4 cups or 1/2 of a medium-sized squash
1 1/2 pounds sliced green cabbage, about 4 cups or 1/2 head of cabbage
3/4 teaspoon salt (sprinkle half over squash and half over cabbage)
several grinds of black pepper
1 tablespoon butter

Preheat oven to 375 degrees.  Heat a large, oven-proof skillet over medium-high heat and add the oil.

Add the squash, sprinkle with half of the salt and sauté until heated through.  It will stick to the pan, but don’t worry, it will loosen up at the end.

Add the cabbage, sprinkle with the other half of the salt and all of the black pepper.  Break the butter into smaller pieces and dot the top of the cabbage.

Transfer to the oven and cook for 35 to 45 minutes or until the cabbage is cooked through, but still a little firm.  If you can, slide the whole mess out of the pan at once.  Slightly mix the squash into the cabbage and serve immediately.

Serves 6-8

Annie
Using up garden veggies

Vanilla and Orange Poached Pears

4 pears
2 cups apple juice
1 1/2 cups brown sugar
2 peels of orange
1 vanilla bean, split
2 cinnamon sticks
1/2 inch slice of ginger
1/3 cup crème fraiche (for garnish)

Peel the pears, leaving the stem on.  Place the pears in a saucepan with the rest of the ingredients except crème fraiche and cover with parchment paper.  Bring the liquid to a boil and reduce to a gentle simmer for 15 minutes or until the pears are tender when tested with a sharp paring knife.  Transfer the pears to a plate and remove the solid pieces from the liquid.  Bring the liquid to a boil and reduce until it coats the back of a spoon, about 30 minutes.  Cool the pears in syrup with the parchment paper covering.  To serve, slice a sliver of pear off the bottom to get the pear to stand upright.  Serve either on a platter or individual plates with the syrup drizzled over the pears.  Spoon a dollop of crème fraiche next to each pear.

Serves 4

Roasted Delicata Squash

2 Delicata squash
1/4 teaspoon salt
several grinds of fresh black pepper
2 tablespoons olive oil

Preheat oven to 400°.  Trim the ends off the squash and slice crosswise into 1/2-inch slices.  With a paring knife, scrape out the seeds of each slice and place flat onto a baking sheet.  Sprinkle with salt and pepper and drizzle with olive oil.  Roast for 30 minutes or until the squash is tender.

Serves 4

3 tablespoons butter
1 teaspoon cinnamon
2 large sweet potatoes or three small, cut into a total of 6 pieces
1/2 teaspoon salt
1/4  teaspoon freshly ground black pepper

Preheat oven to 375°. Melt the butter and the cinnamon. Place the potatoes in a baking pan and toss with the melted butter and cinnamon mixture. Sprinkle with salt and pepper and roast for 1 hour, until the potatoes are tender.

Serves 4 – 6.

Warm Brussells Sprout Salad with Toasted Pecans 

1 pound brussel sprouts
2 tablespoons olive oil
1/2 teaspoon salt
Several grinds of fresh black pepper
1 1/2 teaspoons sherry vinegar
1/4 cup pecans, toasted and chopped

To cut the brussel sprouts, remove any tough outer leaves.  Slice in half through the stem end and remove stem with a paring knife.  Place the cut side down on the board and with a chefs knife, slice thinly.  Heat a medium skillet over medium heat.  Add the pecans and stir until they begin to brown and become fragrant.  Remove pecans from pan, add the oil and then the brussel sprouts.  Meanwhile chop the pecans and reserve until the end.  Saute the brussel sprouts until they are bright green and tender, about 5 minutes.  Add the sherry vinegar and then the pecans, toss and serve.

Serves 4-6

1 eggplant
Juice of 1 lemon
2 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
1/2 teaspoon salt
Freshly ground black pepper to taste
1/2 bunch minced parsley
2 fresh tomatoes, diced
2 16-ounce cans garbanzo beans, drained

Preheat oven to 400°. Pierce the skin of the eggplant several times with a fork.  Place the whole eggplant in a baking dish and roast it for 20 to 30 minutes (until you can squeeze it and it’s soft).  Cool the eggplant, scoop it out of the skin, and cut it into 1/2-inch cubes. Whisk together the lemon juice, vinegar, olive oil, salt, and pepper and gently toss the mixture with the eggplant and remaining ingredients and serve.

Serves 4-6.

1 large eggplant, peeled and diced
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups diced tomatoes, peeled and seeded (or 2 14-ounce cans diced tomatoes)
3/4 cup red wine
2 tablespoons minced fresh basil
1/2 cup pine nuts

Place the eggplant in a strainer and lightly sprinkle with salt.  Set aside to drain excess liquid for up to an hour.  Heat a large pot over medium heat; and add the olive oil and onions and cook until translucent. Add the eggplant, garlic, salt and pepper and brown the eggplant. Add the remaining ingredients except the pine nuts.  Simmer for 30 minutes. While the sauce is simmering place the pine nuts in a sauté pan and roast them over medium heat until they are golden brown, stirring often.  This takes about 5 minutes. When you are ready to serve, either stir in the pine nuts or sprinkle them on top. Serve with your favorite pasta.

Serves 4-6.

1 tablespoon butter
1 clove garlic, minced
1 large leek, cut in half lengthwise, thoroughly washed, and thinly sliced
2 ripe tomatoes, peeled, seeded, and diced
3 tablespoons white wine
4 ounces brie
Salt and pepper to taste

Prepare enough linguini for two while making the sauce. Melt the butter in a sauté pan over medium heat. Add the garlic and sauté it briefly. Add the leeks and cook until tender. Add the tomatoes and wine; bring the sauce to a simmer, then whisk in the brie a few pieces at a time. When the brie is melted, season to taste with salt and pepper, toss with the linguini and serve.

Serves 2.

We often serve this soup with Pico de Gallo.

2 tablespoons olive oil
2 large onions, diced
1 large green pepper, seeded and diced
1 dried Ancho chili, reconstituted and minced
9 cloves garlic, minced
1 tablespoon cumin
1 teaspoon salt
1 14-ounce can diced tomatoes
1 16-ounce can black beans
5 cups chicken or vegetable stock
Juice of 1 lime
1/2 cup jasmine rice

Garnish:
Sour cream
Lime wedges
Coarsely chopped cilantro

Heat the olive oil in a medium-sized stockpot over medium-high heat; add the onions, peppers, garlic, cumin and salt to the pot and cook until the onions are translucent.  Add the remaining ingredients except for the rice and simmer, uncovered, for 45 minutes. Add the jasmine rice and simmer for another 15 minutes.  Add additional stock or water if needed. Garnish with sour cream, lime wedges, and cilantro.

Serves 4-6