Heart Shaped Waffles

Dedicated to the kid at heart...
Fantastic for breakfast with maple syrup and nuts or for dessert with fresh strawberries and yogurt or ice cream. You can even save a few for left-overs as this makes enough for 4!

Whisk together in a large bowl:
1 3/4 c all purpose flour
1 T baking powder
1 T sugar
1/4 tsp salt

Whisk together in another bowl:
3 large eggs, well beaten
4 T unsalted butter, melted for reduced fat waffles(8 T for light and fluffy waffles)
1 /2 c milk

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together (batter will be similar to that for muffins).
Spoon batter to cover bottom half of the preheated waffle iron and close lid. Bake until the waffle is golden brown.
Serve immediately or keep warm in a 200 degree oven.

White Bean Dip

1 ½ c cooked navy beans (or 1, 14-ounce can, drained)
1 tsp orange juice
Juice of half a lime
2 T chopped fresh cilantro
Handful of green onions, sliced
Olive oil*
Red pepper flakes, salt and pepper

In a food processor, combine beans, orange and lime juices, cilantro, green onions, and olive oil. Add pepper flakes, salt and pepper. Puree until desired consistency.
Present with tortilla chips and vegetable crudites.

*The recipe called for sour cream, but I decided to substitute extra virgin olive oil which add a nice flavor.

Curried Lentils and Cauliflower

This flavorful and favorite dish is packed with potassium and vitamin C.

The recipe was from the Bastyr Kitchen -- and is dedicated to my friend, Geoffrey as you start your first semester. Wishing you much success and the very best on your journey...

1 cup dried lentils
1 bay leaf
2 cups water

2 tsp extra-virgin olive oil
1 onion, chopped
1 clove garlic, minced
¼ tsp sea salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
¼ tsp cinnamon
1 small head cauliflower, cut into flowerettes
½ - 1 cup tomato sauce
1 tsp freshly grated ginger root (I use 1/2 tsp dried ginger)
¾ - 1 cup water

Wash and drain the lentils. Place in pot with bay leaf and water. Bring to boil. Lower heat, cover, and let simmer 25-30 minutes, until lentils are soft.

Heat oil in a large pot. Add onion, garlic and salt. Saute until onion is soft. Add coriander, cumin, turmeric and cinnamon. Add cauliflower, tomato sauce, ginger and water. Stir well. Cover and let simmer until the cauliflower is tender (10-15 minutes). Stir cooked lentils into cauliflower tomato mixture, discarding the bay leaf.

Serve over whole grains (or jasmine rice, as pictured). It is wonderful garnished with cashew pieces and plain yogurt.

Preparation time: 30-35 minutes - Makes 4 servings

Moroccan Inspired Stew w/ Couscous

Ah...the lasting comforts of winter soul food. This delightful restorative dish provided much happiness over the past few months -- sharing this almost makes me sad spring has arrived! Certainly any vegetables may be substituted or subtracted...

3 - 4 T olive oil
1 onion, chopped
4-6 garlic cloves, sliced
1/2 butternut squash, cut into large chunks (can use about 1 lb. of other variety)
3 large carrots, cut into large chunks
4 medium red potatoes, diced into large chunks
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground cinnamon
1 T kosher salt
6 tomatoes, roughly chopped (or 1- 14 oz can of diced tomatoes)
1/2 bag frozen lima beans
1 - 14 oz can chickpeas
1 quart vegetable stock (or water)
pinch of saffron
handful of chopped fresh parsley
Juice of 1 lemon
salt and ground black pepper
1-2 cups of couscous

Heat the oil in a large pot; add the onions, garlic, squash, carrots, potatoes, cumin, ginger, cinnamon, salt. Cook gently for 10 minutes, until the mixture is softened and the vegetables have released some of their juices. Add the tomatoes; cook about 3 minutes. Stir in the lima beans, chickpeas, stock and saffron.

Bring the mixture to a boil. Lower the heat to a simmer; cover and simmer approximately 30 minutes. Finish by stirring in the parsley and lemon juice; season to taste with salt and pepper.

Serve on couscous -- happily enough for 8! Enjoy the leftovers or share with friends!

H's Vegetarian Chili

3-4 T olive oil
1 ½ onions, chopped
2 carrots, quartered and chopped
2 bell peppers, chopped
Ground oregano
Salt
4-6 garlic cloves, crushed
3 tsp cumin, toasted in a dry pan until fragrant
Dash of crushed red pepper (add to your preference)
1 – 14 oz can of diced tomatoes
1 ½ c tomato juice (w/ additional ½ c water)
3 cups assorted cooked beans (used navy, black and pinto)
Cilantro, chopped
Fresh grated parmesan cheese

In a large pot, heat 3 – 4 T of olive oil.
Add onions, carrots, peppers, oregano and salt to suit your taste: cook approximately 15 minutes over medium heat, stirring occasionally until onions are soft.
Add garlic and remaining spices and cook for about 5 minutes.
Add tomatoes, tomato juice and beans. Bring to a boil; then reduce to simmer for approximately 40 minutes with lid partially removed.

Serve garnished with cilantro and parmesan cheese.

Serves 6 – and the delight is there are plenty of leftovers!