Friday, August 4, 2017

Five on Friday

1)  A couple of evenings ago we made beet couscous, and had that with a cucumber/ Greek yogurt salad, and salmon.

Couscous is such an easy grain to make, and only takes a couple of minutes.  You just boil water, add the couscous, and then remove it from the heat and cover it for five minutes.  After removing it from the heat, we dumped in some shredded roasted beet, a bit of butter flavoured olive oil, salt and pepper, and then let it sit for the five minutes.

2)  One day last week I made chicken chow mein for lunch.  I followed this recipe, and it was pretty good.

3)  Another recent lunch that I whipped up, was a white chicken pizza, with Alfredo sauce, bacon, black olives, and red onion.

4)  I've had a couple sandwiches within the past week, including an egg sandwich for breakfast:

And chicken sandwiches that I made for lunch.

5)  We made lemon chia seed waffles on the weekend.

Lemon Chia Seed Waffles
Source: Slightly adapted from Seriously Delish cookbook

1.5 cups pastry flour (I used white, the recipe calls for whole wheat)
2 T cornstarch
2 T sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1.5 cups buttermilk
1/3 cup coconut oil, melted and slightly cooled
zest of 4 lemons
1 large egg, lightly beaten
1/4 tsp lemon extract
1 tsp vanilla extract
2 T chia seeds

Preheat waffle maker.  Whisk flour, cornstarch, sugar, baking powder, baking soda, and salt.  In another bowl whisk together buttermilk, coconut oil, lemon zest, egg and extracts.  Add wet ingredients to the dry ingredients and stir until the batter comes together.  Stir in the chia seeds.  Cook in waffle maker.

* Note - I didn't like that this recipe didn't use real lemon juice, so I decided to make a lemon whipped cream to go on top of the waffles, using the lemons that I had zested.  We added blueberries on top to finish them off.

Lemon Whipped Cream

1 cup whipping cream
3 T icing sugar
3 T fresh lemon juice

Whip the cream until it begins to thicken.  Gradually add sugar.  Continue beating, and then add the lemon juice and beat until peaks form.

Whenever we have leftover waffles, we wrap them in plastic wrap and put them in freezer bags.  Then when we want a waffle another day, we just toast them up.  I had a lemon waffle with the leftover whipped cream a couple of times at the start of this week.

Happy Friday! 

What do you have planned for this weekend?


Lisa from Lisa's Yarns said...

Yum! All of these meals look so good. Those lemon waffles sound good!!

We had a busy weekend of hosting. On Friday night we had a friend over for dinner. We split a meatshare with this friend so we cooked sirloin steaks that we'd received over the several months. I made zucchini rice and our friend made a kale salad and a banana cake for dessert. It was all so yummy! Then last night my Julia Child aunt and uncle came over and we tested some recipes for Julia Child night which is in mid-September. This year Julia is going to Southeast Asia so we tested shrimp spring rolls, beef short rib lettuce wraps with homemade kimchi, pork and shrimp fried rice and an Asian zucchini noodle salad. For dessert I went the simple route and served vanilla ice cream with fresh blueberries. Wish I could teleport you and Christopher here for JC Night as you'd love all the food!

Jolene - EverydayFoodie said...

@ Lisa - Homemade kimchi!!!?? YES!!!!! Also, I know, we'd totally love Julia Child night!