Whey Discard Waffles

I got back into making yogurt again after probably a decade.  Luckily, yogurt is super easy and doesn't require any special equipment.  Making Greek yogurt is as easy as a colander and cheese cloth. But back in the day I bought a yogurt strainer, that while it is a unitasker, does make things even easier.  The only downside is what to do with the left over whey.

My favourite whey so far is waffles.  It replaces the buttermilk and makes a lovely almost sourdoughish taste.

Whey Waffles recipe 

•2 cups whey (even some of the milk but that sometimes make it in depending on how thick the yogurt started off)

•¼ cupelted butter

•3 large eggs

•2 cups flour

•2 tsp baking powder 

•1 tsp baking soda 

•½ tsp salt

-Preheat waffle iron 

-Combine all wet ingredients.  I usually do things in the glass measuring cup since I have large ones but a bowl also works.

A-In a larger bowl combine all dry ingredients. Pour wet into dry, mix to combine

-Once the waffle iron is hot, spray with cooking spray or wipe down with butter.

-Cook until golden.

~Enjoy!

To freeze.

-let cook completely.  Freeze on a tray for up to an hour and then place in a sealed plastic bag or place directly cooled in bag with waxed paper between to prevent sticking together.

High Protein Granola

3 cups large flake oats

3/4 cup ground flax meal

1 1/2 cup pumpkin seeds

1 1/2 cup almonds, I only had whole so I smashed them a bit

3/4 cup protein powder of choice, I use  Good Protein Vanilla 

3 tbsp Cinnamon.  We like it cinnamony

1 tsp salt

1/2 cup maple syrup 

1/2 cup olive oil

Preheat the oven to 165°c

In a large bowl mix all the ingredients.  Stirring until evenly combined.

On 2 line baking sheets add half the mixture.  Spread out crumble evenly and bake for 20 to 25 minutes.  Let cool and then place in an air tight container.

Christmasy Nocino Experiment part 1

Trying to turn this:

Into a liqueur 

I'm a 2 gallon glass jar that I happen to have around I added:

3lb 2.5 oz quartered Green English Alnuy babies.  When cut through you don't encounter any shell picked on June 16

 2026.

5 smallish stickers of cinnamon

15 coffee beans, I used Creekmore's French Indonesian Exceptionally Dark

6 cloves

1/2 Star Anise, I'm not a fan but in small quantities.

Zest is both a lemon and naval orange 

1 Vanilla bean split lengthwise 

Pinch fresh grated Nutmeg 

1.75L Alberta Pure Vodka 

After steeping

500g sugar

500g water.

Wash walnuts and quarter.  Add spices and sit in sunny spot.  Shaking daily for a week and then occasionally for 40 to 60 days.  That digferes from many recipes so that might change.

Making a simple syrup of 500ml sugar to 500ml water, once cooled add to strained liquid.  Seel into bottles and age for several months in a cool dark place.  Traditional opened on Christmas.

Observations:

1)English Green walnuts babies have a citrusy scent, green skin and white flesh.  I didn't notice a pronounced stain from cutting but it might need to oxidized to stain.  I'll see how The cutting board fares. 

2) I added a full orange when the original recipe added 1/2 an orange but it smells divine.

Earl's Thai Chicken salad

I have loves this salad so much.  I have alsoade it so hot that my spicy loving husband found it too hot but I, a mild to possibly medium spicy lover, could not stop eating it.

Dressing / Marinade 

-¼ cup Ketjap Manis (sweet soy)

-2 tbsp Sambal Oelek (spicy garlic chili sauce)

-2 cloves garlic, grated

-½ tsp sesame oil

-juice 1 lime

I using uncooked chicken, marinate in some of the dressing.  Otherwise just use a roasted chicken.

Cooked Asian noodles

Romaine lettuce, roughly chopped

Cilantro

Roasted salted Peanuts

Mint

Toss altogether and top with dressing.  So good you'll eat the whole thing yourself.  No need to share.  I mean, you could but why bother.

Pizza Beans

2 onions, diced

4 to 6 garlic cloves sliced

¼ to ½ tsp chili flakes

1 tbsp salt replacer

1 tsp thyme

1 tsp basil

Salt and pepper 

2 cans navy beans, drained and rinsed

2 cans fire roasted diced tomatoes 

1 to 2 tbsp tomato paste

1 tsp better than bouillon 

½ can water

Handful kale or spinach

Most of a 340g ball mozzarella, grated

Smoked cheese, measure with your heart

4 small pepperoni sticks, I used a sweet type

1 can green pitted olives, roughly chopped 

Grated Parmesan to dress it.

In oven safe pan saute with some pan lube, onions, garlic, spices until onions are soft.  

Add tomato paste and cook and mix for a minute or 2.  

Add diced tomatoes, beans,water and bouillon. Simmer with kale for a bit.

Top with cheese, olives, and pepperoni. Broil into bubbly. Top with Parmesan 

Serve with bread, toasted or not.

Enjoy!

High Protein Apple Cinnamon Baked Oats

2 cups Quick Oats

2 scoops (62 g) Vanilla Protein Powder 

1 tbsp Cinnamon

¼ tsp Salt

Dash Cardamon and Allspice(optional)

1 tsp Baking Powder

2 medium Apples, Grated

1 cup milk

1 egg 

¼ cup Maple syrup or alternative 

Glug of coffee creamer (I used pumpkin spice coffee creamer because my husband is a basic bitch, if you don't have it feel free to leave it out)

Topping for afterwards: honey and Greek yogurt make a delicious "icing."  Either mix your own to your taste or get the pre mixed honey gree yogurt.

• Preheat oven to 190°c or 365°f

• Line 8"x8" pan or 6 large muffin cups.

• Mix dry together

• In another bowl mix wet, thins can include the grated apple but it can go in the dry or even mixed in afterwards. So many choices to make, have fun.

• Mix dry and wet together.

• Either fill the pan or portion the cups, the cups will be somewhere between a ½c or ⅔c, just fill evenly-ish.

• Bake 35 minute-ish for pan and 30 minutes-ish for the muffins.  Stick a toothpick in, it should be moist but not clinging to the toothpick.  Once done, remove and cool.

Carrot Cake Protein Baked Oatmeal

Carrot Cake Protein Baked Oatmeal 

By Emma P(Tiktok)

Makes 4-5 servings.

200g rolled oats

2 bananas

60g soy protein

420ml milk

1.5 tsp baking powder

1 tsp mixed spice

1 tsp cinnamon

70g grated carrot

40g raisins

pinch of salt

For the top:

150g thick yoghurt + honey + lemon juice 

30g walnuts (optional, I'm not a walnut fan)

1. Preheat your oven to 180°C fan. 

2. In a 9x6 baking dish (line if yours tends to stick), mash the bananas until smooth. Add the oats, soy protein, mixed spice, cinnamon, baking powder, milk, grated carrot and raisins. Stir until everything is fully combined, then smooth the top and clean down the sides,

3. Bake for about 35 minutes, until golden and set in the middle.

4. Meanwhile, mix the yoghurt with a little honey and lemon juice to taste.

5. Once the baked oats are out of the oven, let them cool for 5-10 minutes so the squares hold their shape. Spread over the yoghurt mixture and finish with the chopped walnuts.

6. Slice into portions. Microwave for 1 minute to warm through or enjoy cold for more of an oat-bar vibe. Store leftovers in an airtight container in the fridge.

Enjoy!

Brown Butter Oatmeal Chocolate Chip Cookies

½ cup Browned Butter

½ cup brown sugar 

¼ cup white sugar 

1 egg

1 tbsp vanilla

1 cup flour

1 tsp baking soda 

½ tsp salt

¾ cup quick oats

¾ cup chocolate chips

Pre heat oven to 180°c (350° f) 

Mix all wet ingredients together.  Add in dry ingredients and mix again.

Scoop on baking sheet and bake for 9 minute or until prefered doneness.

Makes approximately 12 cookies

Soft delicious Cinnamon rolls

I had a disappointing attempt at Pülla, I had added more flour than I should have so I have been making other bread products to make up for that.  Everyone loved it but I was not impressed with my work.  So here comes some soft cinnamon rolls. I had intended to make some lemon rolls with the pülla dough, so instead I will make a different bit of deliciousness.

Soft Cinnamon rolls

1 cup warm milk, 110°f

2 ¼ tsp active dry yeast 

⅓ cup salted butter, melted and cooled down

½ cup sugar

2 eggs, room temp.

1 tsp salt

4 cups bread flour, although I used all purpose.

Filling:

½ cups softened butter

2 tbsp cinnamon 

1 cup packed brown sugar.

Frosting:

½ block cream cheese, softened

2 tbsp butter, softened

½ tsp maple extract or maple syrup 

½ tsp vanilla extract

1 cups icing sugar

-Bloom yeast in the warm milk for about 5 minutes or until frothy. I do this in the bowl of my mixer that I heated up a bit by running under warm water.

-Once bloomed add butter, sugar, eggs, salt and flour. Mix with paddle or dough hook until mix combined.  Let sit 5 minutes to absorb the moisture.  Then mix again on low with dough hook for 5 minutes.

-Remove dough from bowl, spray the bowl with a bit of oil and put the dough back.  Cover with towel or lid and let rise in cool oven (not on) with the light on.  The light will produce enough warmth to get things rising. Let rise until it doubles, near 1 to 1.5 hours.

-Make filling by mixing all 3 ingredients together.

-One had risen, dump out of bowl onto a flour dusted counter and roll out into a large rectangle.  Then spread the filling evenly except for a 1 cm edge at the top.

From the bottom roll up dough in a fairly tight roll and pinch closed along that edge.  

-Cut into 12 equal pieces and place in a 9 x 13 buttered glass pan. Cover and let rise while oven oreheats

-Preheat oven to 375°f or 190°c

-Bake 20 to 30 minutes.  Keep an eye on it.  You want them golden but not too brown. 

-Beat together butter and cream cheese in a small bowl.  Add flavourings and icing sugar. Mix until combined.

-Once removed from the oven, let cool and then top with frosting.

Enjoy!

Dandelion Jelly

Spring has sprung! It's dandelion time.  

My family loves this honey like jelly.  There is a bit of prep to pick, wash and de-petal the flowers but then it time to make some jelly.

Dandelion Jelly

4 cups water

4 cups slightly compacted dandelion petals

2 tbsp lemon juice

1 packet pectin 

4 ½ cups sugar

In a large pot add all the water and half the petals, simmer for 10 minutes. Remove petals and squeeze as much liquid as possible from them.  Add remaining petals, simmer another 10 minutes.

Add into cleaned sterized jars top with cleaned sterized lids, finder tip tighten and water bath process for 10 minutes.  Remove and cool allowing the lids to seal.  Once cooled if not sealed, check rims for damage and re boil or replace jar and lid and reprocess.

Sticky toffee pudding

Sticky Toffee Pudding: recipe by Food with George

175g dates

175ml boiling water

75g unsalted butter

175g brown sugar

250g self-raising flour

1 tsp baking powder

1 tsp bicarbonate of soda

75g golden syrup

3 medium eggs

125 ml whole milk

Sticky Toffee Sauce:

75g unsalted butter

75g brown soft sugar

2 tbsp golden syrup

1 tsp vanilla extract

150 ml double cream

Method:

Begin by removing the pits from the dates, pour boiling water over the chopped dates, and allow the mixture to steep for approximately 20 minutes. For a smoother consistency, blend the mixture until it's smooth.

Preheat your oven to 180°C/160°C Fan and prepare a baking dish, preferably around 1.5L (approximately 30x25cm). In a mixing bowl, combine unsalted butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and golden syrup. Mix until just combined, being careful not to overbeat.

Gradually add the date and water mixture along with the milk, stirring until smooth.

Pour the batter into the prepared baking dish and bake in the oven for 35-40 minutes or until a skewer inserted into the pudding comes out clean. While it bakes, prepare the sauce.

In a large saucepan, combine all sauce ingredients and heat while stirring until the sugar is dissolved and the butter is melted and fully incorporated.

Bring the sauce to a boil and continue stirring for 1-2 minutes until it slightly thickens.

Pour half or most of the sauce over the baked pudding.

Serve the pudding with ice cream, and drizzle the remaining sauce over the top.

Ramen Eggs

Soft custardy yolks.  Wonderful atop noodles, soup, or a salad.  

In a pot deep enough to cover eggs with at least 1 - 2 cm of water, bring water to a rolling boil.

Gently lower eggs into the boiling water and set timer for 7 minutes as soon as the first egg is in the water.  

When the timer goes off, remove pot from the stove and under the kitchen tap quickly cool down the eggs. Exchanging the water as needed.  

You can either peel, cut in half and enjoy on your ramen, salad or even a sandwich.  Or you can do a quick flavouring of the eggs.

Tea eggs are cracked and left to steep for a few days in a mixture of black tea, cinnamon sticks, star anise and Sichuan peppercorns.

I enjoy a quicker method to flavour the eggs. With still got eggs cooked how you like, let cool down in a mixture of water soy sauce, green onion, ginger, sesame seeds, a hint of sesame oil.  Either leave over night or just until cooked down and also sprinkle the marinade over the ramen.

Generally, I don't think far enough ahead to do anything other then make the soft boiled eggs and eat them right away.

Enjoy!

CBC Kelowna's Shortbread cookie recipe

This recipe is from Sandy French.  She won the best shortbread cookies in 2012.

These need to bake early in the season and left to mature for a month in air tight container stored in a cool dry place.

Ingredients:

1 cup rice flour 

1 ½ cups regular or gluten-free flour

1/2 lb. butter

½ cup berry sugar (not icing sugar)

Directions:

- Mix flours, then mix with sugar.  

- Cut in butter, then knead about 15 minutes, until mixture is soft and buttery (warm, strong hands really help).  

It should feel like warm, greasy pizza dough.  

Roll out onto floured surface (1/8" - ¼" thickness) and cut into shapes.  

Bake at 350 F for 20-25 minutes, until just golden brown. 

Careful — they burn easily!!

Pop them into an airtight container and refrigerate for 4-8 weeks.

"For best results, the cookies need to be kept in a sealed container in a cool place for a minimum of a month before being eaten. This allows them to mature and become soft so that they melt in your mouth and have a truly buttery flavour," French says. "I always make mine in October."

Yield: 1 - 2 dozen

Pulla

My SIL is Finnish and I got introduce to many new and interesting food.  

Pulla

Makes 3 loaves

2 cups milk, heated just to scalding and then cooled to Luke warm

1 packet traditional yeast

1/2 cup warm water, 46°c

1 cup sugar

1 tsp salt

1 rounded tsp ground cardamom

4 oz (1/2 cup) melted butter

9 cups all purpose flour

1 egg, beaten for egg wash

2 tbsp sugar

1/4 tsp cardamom

- In a pan heat until just starting to bubble and let cool to luke warm.

- In bowl bloom yeast in warm water, then add warm milk, sugar, salt, cardamom, and 2 cups of flour. Using a whisk blend until there are no lumps.

- Add melted butter and mix, add 2 more cups flour and mix until it is a silky sticky mass. 

- Then slowly add rest of flour until it makes a thick dough.

- Knead until dough is smooth.  Place in greased bowl or container and let rise 1 hour, punch down and rise until almost doubled.  

- Turn out onto a floured surface, divide into 9  12 - 16" long pieces.  Braid together 3 pieces for each loaf.  Let rise 20 minutes, covered with a tea towel.  Preheat over to 205°c/400°f

-In a small bowl mix together sugar and cardamom.

 - Egg wash and sprinkle with sugar and cardamom.

-Bake for 25 to 30 minutes.

Sourdough Blueberry Muffins.

My sourdough started is now going strong so it is time to try new things. 

Note: I find this recipe a bit sweet so next time I will be modifying it more.

Sourdough Blueberry Muffins

Originally from Little Spoon Farm

Crumble topping

45g butter, melted

100g sugar

60g flour

Dry ingredients 

240g flour

200g sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tbsp corn starch

Zest of 1 lemon

1 cup blueberries

Wet ingredients 

113g butter, melted

2 eggs

125g unfed or discard sourdough starter 

45 g plain Greek yogurt or sour cream

1 tsp vanilla extract

- preheat oven to 180° and grease a 12 muffin tin.  I like to chill it then brush in melted butter for a nice thick coating.

- In a small bowl melt butter and add in sugar and flour, mix to combine and set aside

- In a large bowl mix together all the dry ingredients.

- In another bowl, melt butter in the microwave and whisk in all the other wet ingredients.

- Mix the wet into the dry until just combined.

- Fill muffin tin evenly and then top muffins using the crumble mix.

- Bake for 20 - 25 minutes or until a toothpick comes out clean.  Let sit 5 minutes then remove from pan to cool.

Crumble variations:

45 g butter, melted

75g sugar

60g flour

25g quick oats

1/2 tsp cinnamon

Sourdough Waffles

Pandemic had made hobbies a thing.  I got back into baking and sourdough.  I don't do it as much as I did in the early days of my kids being home and eating all the things, but I just got my starter up to snuff and this is one of my regular recipes that helps use up extra sourdough starter.

Sourdough Waffles modified from the New York Times.

Start the night before.

240g unfed sourdough starter

120g flour

1 tbsp brown sugar

1 cup milk

- Combine all in a bowl (with a lid if you have it)  leave on counter overnight.

The morning you'll eat these beauts

To the sourdough mix add

1/2 tsp salt

1 tsp baking soda

2 oz melted butter

1 egg beaten

1/2 tsp vanilla extract

- While you waffle iron preheat, melt butter then whisk in egg to combine.  Sprinkle salt and baking soda into sourdough them top with butter egg mix and vanilla extract.  Stir until combined and slightly puffed up.  Cook in waffle to desired done-ness.  Them eat.

Risotto for My Family

I'll give you the basic recipe for our family and some variations I make to change it up.

Basic Risotto

2-3 tbsp butter (personal choice add up to 4 tbsp if you'd like)

1 finely diced onion

1 3/4 cups plus 2 tbsp arborio rice

1/4 cup plus 2 tbsp vermouth

6 1/2+ cups chicken broth, warming in a pot.

1 1/4 cups parmesan 

2 tbsp butter (this is to finish the risotto)

- In a large wide pan over medium, melt butter.

- Saute onions until translucent then add rice for a bit to do some sort of culinary magic. 

- Once the grains start to be more translucent as well, add in vermouth.  Stir until mostly absorbed. Stirring the while time.

- Add the broth in about 1/2 cup at a time, waiting for it to absorb into rice before adding more, don't let it get to too dry you just don't want to get rice swimming.   Just keep stirring.

- After adding in the 6 1/2 cups you might need a bit more of the rice isn't as tender as you want it.  Add and cook until rice is at the right done-ness.

- Turn off heat, stir in parmesan, pepper and butter, cover and let sit for 5 minutes.

- Taste and adjust seasoning as needed.

Variations

Thanksgiving leftovers: fry fresh sage in the butter at the beginning, remove and keep for decorating the top. Add diced turkey, dried cranberries near the end of cooking to warm them up.

Chicken and squash: add diced cooked chicken and diced cooked butternut squash to almost completely cooked risotto.  You can also add fried sage to that.

Chicken and rosemary: add a sprig of rosemary to the broth and add diced chicken.

Mushroom: saute up some mushroom and rosemary in butter and or bacon fat, set aside.  Make the risotto with veggie stock.  Add mushrooms on top and sprinkle with bacon if you have it 

Instant Pot Cheesecake

Valentine's Day and since we don't really buy anything for it since what's the point of inflated prices and cheap chocolate.  I decided to make My Mum's Brownies and a cheesecake.  So here goes.

In a 7 inch Daddio lose bottom pan. Line the bottom on parchment.

Have all ingredients as room temp as you can possibly get.  For me that is maybe remembering to removed the cream cheese from the fridge 20 to 30 minutes before construction.

Crust

-Preheat oven to 350°

1/2 box of ginger cookies, broken up finely.  Or use Graham cracker crumbs.

1/4 cup of melted butter

Mix together.  Then put it in the pan, pushing down and you the sides if you'd like. It isn't fussy, just compress it a bit.  Them bake 10minites to firm up.

Filling

-in a food processor or blender or in a bowl with a spoon mix together, until smooth:

- 2 blocks reduced fat cream cheese (for all that is holy, do not use fat free cream cheese, that isn't cream cheese)

- 2 eggs plus 1 egg yolk

- 1/2 cup 0% Greek yogurt

- 1/4 tsp salt

- 1/2 cup white sugar

- 2 tbsp brown sugar

- zest of 1 lemon

-1 tbsp lemon juice

- 2 tsp vanilla extract.

Pour cheese mixture into crust and wrap tightly in 2 layers of tin foil.  Tie a sting around it or use silicone bands to make a handle so make it easier to removed from the Instant Pot 

In you instant Pot add 1 1/2 cup water and the rack. Place the cheese cake into the Instant Pot, put on the lid and turn the vent to sealing.  Put it on High pressure for 37 minutes.  Once it has come up to temp and counted down the 37 minutes leave it there on "keep warm" for at least 25 minutes.  Then you can remove it from the Instant Pot and place it on the counter for at least 3 hours before choosing it overnight.

Then enjoy this super creamy, slightly lemony, cheesecake.

Sheet Pan Ratatouille

Sheet Pan Ratatouille is a great side for chicken or golden halloumi and garlic bread.

This serves 2, double for 4 servings

1 red bell pepper, cut into 1 inch pieces

1 zucchini, cut into ½" medallions.

1 medium red onion, cut into 1 inch chunks

Bunch thyme, approximately 4 tsp of leaves stripped off the stem.

1 cup cherry tomatoes

1 tbsp white wine vinegar

2 tsp honey

4 cloves garlic, peeled whole

Salt and pepper

Olive oil

2 chicken breasts -or- 200g halloumi

- Preheat oven to 450°

- Line a sheet Pan with parchment.  

- Toss the peppers, zucchini, tomatoes, onions, thyme and garlic with 1 tbsp or less of olive oil.  Season with salt and pepper.  Put in the middle oven rack, stirring halfway through cooking. 14-16 minutes.  Until the tomatoes burst.

- Cook protein of your choice. *CHICKEN* season with salt and pepper, brown in oiled pan 2 - 3 minutes a side and then add to the sheet pan.  *HALLOUMI* cut into 4 pieces, rince halloumi and dry with paper towel.  Heat a non stick pan over medium and dry fry until golden, 2 - 3 minutes a side.

- In a bowl, add 1 tbsp olive oil, honey, and white wine vinegar, mash the roasted garlic add salt and pepper.  Toss the roast veggies in the dressing.  Serve with the protein.

- Enjoy!

Leek and Potato Soup

It is soup season.  This soup came around from finding some huge leeks at a market.

Leek and Potato Soup

2 large leeks or 4 regular leeks

6 russet potato or any other starchy potato

1 tbsp+ chicken better than bouillon

Enough water to cover potatoes

6 rashers bacon

1 to 2 tbsp butter

1 cup grated gouda

Salt and pepper

- Remove dark green leek top and slice lengthwise.  Since the leek and shake off the water.  Cut each half lengthwise again and then slice across the leek.

- Peel potatoes and chop into small cubes. Set aside.

- Cut the bacon rashers into small pieces.  Place in a heavy bottom pot and render the fat out and the pieces are lightly golden. Remove bacon from pan. 

- Add 1 to 2 tbsp of butter to pot and all the sliced up leeks.  Sweat the leeks moving around until they are all started to cook.  Cover for 2 to 4 minutes until the leeks are nice and tender.  Add better than bouillon.

- Add potatoes and enough water until all the potatoes are covered.  Cook until potatoes are soft and mashable.

-Mash potatoes, add cheese and salt and pepper to taste 

- Enjoy!