Zucchini-less Waffles

This same friend who gifted steaks also recently gifted her waffle maker of which we have been using with great frequency. Waffles for desert are so good. They are easier to make and have less sugar than cookies. As added bonus, waffles are designed to be served hot where as with cookies there is always that 10-20 minute wait period. Waiting is so hard. Tonight, however, waffles were not for desert but for dinner itself. Zucchini Waffles with a side of eggs and a two sausage links. It was the all american breakfast. Healtified, sort of.

Modifications Made:
Pepper and cheese were omitted.

Scaled for Likability: Good
I have been cooking since I was tall enough to reach the stove when standing on a phone book on a chair. In all that time, recipes have yet to come to some standard of being written. Are 2 cups of shredded zucchini before being decompressed of water or after? If weighed instead of measured, the same applies. Before or after? Sifted or not sifted flour. Milk: whole, fat-free, soy, almond. Specifics. Sometimes they matter. Sometimes.

Waffle recipes are always made from a box and with instructions to follow. Today the recipe was not from a box and the resulting consistency was very different from any waffle/pancake mix made before. Having never made any waffle other than plain waffles from a box (oh so yummy), I carried onward with less than stellar results.

Final waffles were good in the fact they were crispy on the outside, not gooey on the inside, and held up well to butter and syrup. What they lacked was zucchini. My mother has a T&T zucchini nut bread recipe that is perfect fresh from the oven, room temp, cold, or served toasted with butter. I was hoping the waffles were going to be more along the lines of the toasted bread. Instead they were more regular waffles with some greenery. Good all the same, just not what I was looking for.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

So Sad Cake Brownies

Oh my word how does a space as small a pantry becomes so disorganized? And in such a short time, nonetheless? While reorganizing the four 2x4 pantry shelves yesterday a golden back of the box recipe was discovered. Milk Brownies. Replacing yogurt for milk or applesauce for oil, these are commonplace alternatives. Milk for water in a box brownie, this had to be tried. Stat. Modifications Made: Per the box, 1/3 cup milk replaced 1/3 water. Half cup of chopped walnuts were added along with two tablespoons of Hershey chocolate syrup. Because why not. Scaled for Likability: No, Thank You The milk was fine, the extra chocolate was fine. Walnuts could have been doubled. The problem was the brownies themselves. I accidently made cake brownies with two eggs instead of fudge brownies with just one brownie. So sad. These were given to the neighbor who prefers cake brownies. If the neighbor liked fudge brownies (they are the best kind) these would have gone to the chickens. They have no

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Eating Waffles

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