Vanilla Waffles

Vanilla Waffles
2 cups all purpose flour
1 3/4 cups skim milk
1/2 cup vegetable oil
1 tbsp vanilla bean paste (or 1 tbsp vanilla extract)
2 large eggs
4 tsp banking powder
1 tbsp packed brown sugar
1/4 tsp salt

Need: vegetable oil spray

Heat waffle iron.

In a medium bowl, mix all the dry ingredients.

Ingredients!

Ingredients!

In another mixing bowl, beat the two eggs until fluffy.

Beat the eggs till fluffy

Beat the eggs till fluffy

Then add in the dry ingredient mixture slowly, while adding in the milk and oil.

Once incorporated into batter, add in the vanilla bean paste and mix well.

Batter is done!

Batter is done!

Now the waffle iron.  Before placing batter on the iron,  spray vegetable oil on the heated iron well.

Pour in about 2/3 cup of batter at the center of the iron.

Start pouring batter in the center of the heated waffle iron.

Start pouring batter in the center of the heated waffle iron.

Close the lid, and let cook until the steam stops/the machine’s indicator light comes on. About 5 minutes. Continue till you are done with the batter.

DONE!

DONE!

My family likes to eat them together, so my little tip to keep them warm is to have the oven or toaster oven preheated to 300.  Then as you make the waffles, slide them into the heated oven to keep them crisp- right on the rack.  We also make triple batches of this to freeze, so our girls can have Mom’s waffles any time.

Enjoy!

xxooxox

Ricotta and Veal Meatballs

Ricotta and Veal Meatballs
1 pound veal
1 pound lean ground beef
1 1/4 cup of whole wheat bread crumbs
1 1/4 cup skim ricotta
1/2 cup grated Parmigiano Cheese
1 egg
1/4 teaspoon grated nutmeg
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
3 garlic cloves, minced
1 teaspoon of each Salt & fresh ground Pepper
A drizzle of extra virgin olive oil

Ingredients.

Ingredients.

Need: Parchment covered baking sheet drizzled with extra virgin olive oil.

Pre-heat the oven to 425 degrees F.

In a small bowl, mix the bread crumbs with the basil and parsley. Set aside.

In a large bowl, add the ground beef, veal, nutmeg, egg, that bread crumb mixture, garlic, ricotta, grated cheese and S&P.

In a large bowl, mix by hands untill all incorporated.

In a large bowl, mix by hands until all incorporated.

Using your hands, mix all ingredients until well incorporated.

The mixture.

The mixture.

Next, using your hands, shape the meatballs into balls, about the size of a walnut/1 inch, and place on baking sheet.

Valeria's Meatballs

Rolled and ready for the oven!

Rolled and ready for the oven!

Bake for 7 minutes, then flip them over, place back in the oven for 10 minutes until browned and cooked through.

Done!

Done! They come out tasting amazing, and they’re the perfect consistency!  Add them in to your favorite sauce and serve over pasta or in a sandwich!

This recipe yielded about 47 meatballs for me today.  (Yes, that’s a lot of meatballs!) But what I do is separate portions of ten meatballs, then once they are cooled, place them in freezer zip-loc bags and put them in the freezer.  This way I have a homemade meal at my fingertips anytime. I love to make my simple tomato sauce, which I was simmering before I started on these, then add that portion of meatballs in and let simmer for 30 minutes. So good! Especially if you make a sandwich out of them, which is what we are doing tonight.  YUM!

Also, here is a recipe for my regular meatballs. Click here!

xoxoxo