10 Grain Waffles

Moving is getting pretty thick, here, now. We move out in 2 1/2 weeks now, and the crazy…oh, the crazy. Had to drop the running, but I did love it and I am looking forward to starting up again during our few weeks hiatus with my awesome in-laws, before we head east!

Running isn’t the only casualty of crazy. My kids have started swirling mournfully through the kitchen at mealtimes, asking why I don’t make pancakes anymore. Poor things, they are right. I don’t. It’s cereal for breakfast these days, and now our landlord is trying to sell the house…which means we need to let the realtor show the house. With 8 kids. Packing to move out of state. Getting ready for a new job.

It’s a special flavor of crazy. It makes my brain hurt.

So we aren’t making waffles these days, but in case you’d like to, here is a recipe I’m mildly proud of. I don’t make up my own recipes much, I just like to tinker with other peoples’. This one is an exception, and it’s a favorite.

10 Grain Waffles

  • Time: 30 minutes. Ish.
  • Difficulty: easy
  • Print

Light, crisp whole grain waffles

Credit – www.greencatholicburrow.com

  • 1 1/2 c whole wheat pastry flour
  • 1/4 c 10-grain hot cereal (dry)
  • 1 heaping T baking powder
  • 1/4 t salt
  • 2 eggs, separated
  • 1 3/4 c milk
  • 1/2 c oil
  1. Mix the dry ingredients in a medium bowl; mix the egg yolks, milk, and oil in another.
  2. Add wet ingredients to dry and mix till just combined.
  3. Beat the egg whites till stiff, then fold lightly into batter.  Leave a few fluffs of egg white.  It should look like the picture.
  4. Bake according to your waffle baker’s instructions.  Serve it up with butter and real maple syrup. Unless you like that weird fake stuff, in which case, hooray for your budget. 😉

Linked up at:

 

And at the Homesteader Hop.

And at Thank Goodness it’s Monday.

And at Inspire Me Monday

5 Minute Pot Roast

Pot roast 1Okay, so the 5 minutes is prep time, guys.  You do have to cook it, I’m afraid. I mean, you don’t, if that’s your thing, but then it’s not really a pot roast, then, is it?

(Incidentally, the picture is not of my pot roast.  I take terrible food pics.  But mine looks kinda like that.)

This makes enough for a crowd, especially if you serve it with egg noodles.

5 Minute Pot Roast

  • Time: 5 minute prep, all day in crock pot
  • Difficulty: easy
  • Print

A tomatoey, fall-apart pot roast

Credit – www.greencatholicburrow.com

  • 4 lbs chuck roast
  • 1 onion
  • 1 12 oz can tomato paste
  • salt and pepper to taste
  • Trimmed vegetables (carrots, potatoes, radishes) as desired
  1. Roughly chop onion and place in the bottom of crock pot.
  2. Add beef roast. I do not usually brown it, but if you want to brown it first it does add a nice touch. Season with salt and pepper.
  3. Spread tomato paste on top of the roast. Toss in any veggies you want in there.
  4. Cover and turn to high; cook about 8 hours. Before serving, use a fork to pull the meat apart into big pieces, so the gravy can go all through. Serve.

Linked up at:

Full Time Mama

And:

A Little R & R

 

Spaghetti Sauce – with THM S option

spaghetti sauce with thm option.jpg

(This post contains affiliate links. I receive a small commission from purchases made through affiliate links. Thanks bunches.)

This recipe makes a ginormous batch of traditional meat sauce.  I use a 6 qt pot and it fills it to the tip top (unless, as in the picture above, I forgot to buy mushrooms and wine.  Then there’s less sauce, and also a little less happiness.)

I make this sauce at the beginning of a really busy week; our family of 10 can usually get three meals out of it, plus some random lunch servings, remembering that some are little and 3 don’t like sauce and are allowed to eat plain pasta and carrot sticks.  Everyone else loves it enough to eat it multiple times, so I just leave the sauce in the enameled pot (I have this one ~affiliate link~) in the fridge and stick it back on the stove to reheat another day.  The flavor just gets better with age.

Within a certain limit, of course.
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