Friday, April 15, 2011

Basic Waffles

This is the basic waffle recipe (with my revisions) from the booklet of Cuisinart's classic waffle maker (WMR-CA).
The recipe may not be that special, but I have to say this waffle maker, along with this recipe, come in very handy, not only to serve a quick, but fun breakfast for your family once in a while, but also for play dates after a school day, when your kid comes home hungry with his/her friend(s); sometimes a treat like waffles may take the play date from "ordinary" to "special", and you as a mom from "lame" to "cool"..:)

Put a few topping options on the table, so kids decorate the waffles before they eat them, and you not only feed them, but also create an art project for them that will save you some time..:) The look in above picture was my daughter's and her friend's choices of embellishment for that day..:)

Ingredients: (Makes 6-8 6 1/2-inch waffles)

  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups milk
  • 6 tablespoons vegetable oil
  • 2 large eggs

Topping suggestions:
Maple syrup, fresh berries, fresh fruit, chocolate chips, Nutella, whipped cream, powdered sugar, ice cream, chocolate sauce, fruit sauce, jam or preserves, chopped nuts etc.


  • Whisk the eggs, oil and milk in a bowl.
  • Mix the dry ingredients (flour, sugar, baking powder, salt) in a large bowl. Make a well in the middle. Pour the wet ingredients into the well. Stir just until the wet mixture moistens the dry mixture (and there's no dry mixture visible anymore); do not mix any further; the mixture will have lumps and this is normal.
  • Bake the waffles in your waffle maker according to the manufacturer's instructions. And serve fresh with the desired toppings.

Additional points:

Just like pancakes, best waffles are fresh waffles; made to order and served immediately. If you absolutely have to wait to serve them, you can keep them warm in a 200 F oven, placed on a baking pan as a single layer (although they may still lose their crispiness).

Saturday, April 9, 2011

Oriental Cole Slaw

And this post concludes my trilogy of cole slaws recipes...

I got this one from my friend Buket who served a delicious dinner at her house on a Sunday evening, and this salad was a real hit among all the guests.

This recipe is easy and tasty; it's about the maximum WOW factor with minimum effort. Between the noodles, the seeds, the nuts and the veggies, the crunch of this salad alone will make you full and satisfied...

Ingredients: (Serves 8-12)

  • 2 packs chicken ramen noodles
  • 1/2 cup butter
  • 6 cups green cabbage, shredded
  • 2 cups red cabbage, shredded
  • 2 cups carrots, shredded
  • 4-6 green onions, thinly sliced
  • 1 cup sunflower seeds
  • 1 cup almonds, slivered
  • 3/4 cup vegetable oil
  • 1/3 cup vinegar
  • 1/2 cup sugar
  • 1 teaspoon garlic powder
  • Both chicken flavoring packs (that come in the ramen noodle packs)


  • Preheat the oven to 350 F.
  • Put noodles in a Ziploc bag, close the bag and gently break them into pieces.
  • Melt the butter in a skillet and saute the noodles in butter, stirring frequently for a few minutes, just until they start turning color.
  • Spread the sauteed noodles on a baking sheet and bake them in the oven for 10 minutes, turning occasionally. Let them cool to room temperature.
  • In a large salad bowl, mix the veggies, seeds, almonds and noodles.
  • In another bowl, mix the vegetable oil, vinegar, sugar, garlic powder and flavoring packs.
  • Toss the veggies with dressing right before serving.

Creamy Cole Slaw

Here's the creamy version of the classic cole slaw which we more commonly see at restaurants all over America.
This recipe from Better Homes and Gardens (with my revisions) calls for celery seeds which is a great way to add a hint of that rich celery flavor to the salads and other types of dishes for people like me who do not like biting into a piece of fresh celery.

Ingredients: (Serves 4-6)
  • 1/2 cup mayonnaise
  • 2 tablespoons vinegar
  • 1-2 teaspoons sugar
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 3 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1/4 cup (about 2) green onions, thinly sliced (optional)

  • In a bowl, stir together the first 5 ingredients.
  • In a large salad bowl combine the vegetables.
  • Pour mayo mixture over them and toss to coat. Cover and chill for 2 hours, if you have the time; or serve immediately.

Vinaigrette Cole Slaw

Cole slaw... Crunchy... Refreshing... Fulfilling... A classic everybody should have in their portfolio...
This is the version with a vinaigrette dressing from Better Homes and Gardens with my revisions.
I like my cole slaw with a hint of sweetness; I believe when too much sugar is added to the vinaigrette it takes away from the flavor of the vegetables that is brought out by the vinegar.
Ingredients: (Serves 4-6)
  • 3 tablespoons vinegar
  • 3 tablespoons vegetable oil
  • 1-2 tablespoons sugar
  • 1 teaspoon mustard
  • 1/8 teaspoon pepper
  • 1/2 teaspoon salt
  • 3 cups green cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup carrots, shredded
  • 1/4 cup (about 2) green onions, thinly sliced (optional)
  • Put the first 6 ingredients into a jar or plastic container (with a lid). Close the lid very tightly, and shake vigorously.
  • Combine the vegetables in a large salad bowl. Pour the dressing onto salad and toss to coat. Chill for 2 hours before serving if you have the time or serve immediately.