Taking the time to beat the egg whites, and mixed into the batter, gives a light, airy and crunchy waffle. Be sure to use a normal cornmeal, rather than stone ground. The stone ground will lead to crunchy waffles, which still taste good, but might be too textural for most people. We used the recipe… Continue reading Cornmeal Waffles
Category: cooking
Meals and whatnot.
Strawberry Thumbprint Cookies
These strawberry thumbprint cookies are soft and fluffy in texture, and can be changed up with whatever jam you prefer. For best results, use parchment paper to line the trays with. The jam will bubble during the baking, and will stick to the trays otherwise. Strawberry Thumbprint Cookies Ingredients: 1¾ cups all-purpose flour ½ tsp… Continue reading Strawberry Thumbprint Cookies
Instant Pot Italian Tuna Pasta
Instant Pot Italian Tuna Pasta Ingredients: 2 Tbsp avocado or olive oil 1 large sweet onion, finely chopped 3 small zucchinis, quartered and sliced 8 ounces mushrooms, quartered 1 Tbsp garlic, minced 4 cups lower sodium broth, chicken or vegetable 2 14.5-ounce cans petite diced tomatoes 1 tsp dried basil 2 5-ounce cans tuna, drained… Continue reading Instant Pot Italian Tuna Pasta
Instant Pot Dehydrated Vegetable Soup
Instant Pot dehydrated vegetable soup combines the simplicity of Instant Pot cooking with one of the best methods of pantry stocking. One of the easiest methods of preserving your garden's harvest is to dehydrate the produce. I often have our dehydrator running for days in summer, processing produce from our gardens or from good deals… Continue reading Instant Pot Dehydrated Vegetable Soup