Buttermilk Waffles

Recipe from Sister's Cafe

Buttermilk Waffles

Submitted by Mindy

1 stick butter, melted

2 cups flour

1/4 cup brown sugar

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

3 large eggs

2 cups buttermilk

1 tsp vanilla

Preheat waffle iron. Beat eggs until fluffy. Beat in everything else just until smooth.

Tuscan Lentil Soup

*Recipe from Sister's Cafe

1 pound small French green lentils, rinsed

7 cups vegetable broth (I use chicken broth)

1 bay leaf

2 Tbs extra virgin olive oil

2 cloves garlic, chopped

1 large onion, chopped

2 large carrots, chopped

2 ribs celery, chopped

1 small cup pasta (try whole wheat)

8 oz spinach, chopped

1 14oz can diced tomatoes

1 Tbs chopped fresh parsley

salt

freshly ground black pepper

fresh Parmesan cheese

In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.

In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.

Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.

Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.

Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!

Banana Cornbread

1 1/4 cups pancake mix
1 cup cornmeal
1/2 teaspoons baking powder
1/4 teaspoons sea salt
3 large eggs
1/2 cup light vegetable, canola, or extra light olive oil
1 3/4 cups packed light brown sugar
3 very ripe bananas, mashed into puree
1/3 cup milk
2 teaspoons good vanilla extract

Preheat oven to 350 degrees F. Prepare a 10 x 13" baking pan by lining it with greased foil or parchment.

In a mixing bowl, whisk together the Pamela's Baking Mix, cornmeal, baking powder and sea salt. Set aside.

In a larger mixing bowl beat the eggs. Add the oil and beat to combine. Add the sugar and beat till smooth. Add in the banana puree, milk and vanilla; do the same.

Add the dry ingredients into the wet, and beat to combine. I did all this by hand and it worked out beautifully.

Pour the batter into the prepared baking pan and bake in the center of a preheated oven for 33 minutes, or until done. Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch. (It is usually around 35 minutes)

Veggie Burritos

1 tablespoon vegetable oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 package (10 oz.) frozen corn, thawed
2 cans (15 oz. each) black beans, rinsed and drained
1 package (10 oz.) frozen leaf spinach, thawed and squeezed dry
flour tortillas (10-inch)
8 ounces pepper jack cheese, shredded
salsa
sour cream, for serving

*In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
*Add corn, beans, and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
*Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spread cheese, then filling, then salsa in a line down the center of each tortilla.
*Fold bottom of tortilla up, then each side to tightly roll burrito. Serve with sour cream.