Recipe of the Week Blog Hop - Oat Waffles

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Time to share your recipes for the week! I made a new blog hop button, so be sure to grab it and add it to your post. Please only link posts that are recipes, all other links will be deleted from the blog hop. It will be open until Tuesday night at 11:59pm! 

The recipe I am sharing today is a homemade waffle recipe. I don't actually own a waffle maker, David's parents brought theirs over a couple of weeks ago for a Sunday brunch. I froze the left overs and we heated them up this morning for breakfast, still very good! 

Oat Waffles

Recipe Source: All Recipes.com 

1 cup all-purpose flour

• 1 cup oat flour*
• 4 teaspoons baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 3/4 cups fat-free milk
• 2 tablespoons canola oil
• 1 teaspoon vanilla extract

In a bowl, combine the first five ingredients. Combine the eggs, milk, oil and vanilla; stir into dry ingredients just until combined. Pour batter by 1/2 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.

* 1-1/4 cups quick-cooking oats, processed in a blender or food processor until finely ground, may be substituted for the oat flour.

Enjoy! 

This post is linked to: 

What's Cooking Wednesday

Dr's Laura Tasty Tuesday 
Delectable Tuesday 

Classic French Potatoes au Gratin

S. Kenney- Classic French Potatoes Au Gratin

Isn't everyone always trying to make the perfect potatoes au gratin dish?  Not too watery, not too dry, and crisped just right on top always seem to be 3 elements that make a great au gratin.


I tried this recipe to go  along with my barbequed leg of lamb.  Because what goes better with lamb than potatoes?!  While the dish was delicious, what I really enjoyed was the new mandolin (sp?) that I purchased at the Williams Sonoma store in order to slice the potatoes.  I'm sure those of you that follow my articles and  know that I am taking cooking lessons at W&S  are chuckling at the success factor of the store in supplying me with new cooking devices.  I just seem to NEED many of their tools to perfect my craft (wink).


The new mandolin has now become essential to any future au gratin that I make.  The perfectly cut 1/8" thick potato rounds were soft and creamy in the dish.  I am always afraid to oversalt a dish but I would definitely add more salt to this dish.  I would also throw in some chopped up bacon and add thyme to this au gratin as well.  However, as a classic, the simplicity pairs nicely with something as aromatic as lamb.


This is the very simple potatos au gratin dish that was served to us at our friend's house in France on a recent trip.  Often, the best cream, potatoes, and cheese make the simplest dishes the most delicious.


Classic French Potatoes Au Gratin:

2 lb. Yukon Gold or russet potatoes, peeled 

3 cups whipping or heavy cream (I used half and half)

1 tsp. kosher salt (mine needed much more salt)

1/8 tsp. freshly ground black pepper 

Generous pinch of freshly grated nutmeg 

2 cloves garlic, peeled and smashed 

3/4 cup finely shredded Gruyère, Emmental, or Comté 

Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).

(Again, I would add chopped bacon and perhaps some thyme to give this dish some more flavor but the simplicity without these additions is delicious)

Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).

When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.

Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they're very warm but not hot (at least 15 minutes) or serve them at room temperature.  (Note:  I made mine a day ahead of time.  The next day, I actually microwaved the dish, then finished it off under the broiler because of the timing of all of my other dishes.  If you do this, I would add a bit extra cream before warming the dish in the microwave.)

Well, They Were Just Going To Be Blown Up Anyway

With French jets raining death and destruction down on Gadhafi's tanks, it looks like he's making the wise choice and using them before they're all gone.

BENGHAZI, Libya—Col. Moammar Gadhafi's forces Saturday penetrated deep into Benghazi and heavily shelled the rebel capital's residential neighborhoods, threatening to snuff out the month-old Libyan revolution...

Col. Gadhafi's forces, deployed some 100 miles south of Benghazi on Friday afternoon, launched a rapid two-pronged armor assault from the south and the west overnight, outflanking rebel defenses. By Saturday morning, regime tanks, some of which witnesses said were later disabled or captured by the rebels, reached a key bridge less than two miles from the rebel headquarters in a courthouse on Benghazi's Mediterranean corniche.

It seems to me that the no-fly zone puts the evolution of the situation into slow motion. Gadhafi would be best served to ruin as much of Benghazi as possible before the thing takes effect and all of his armor is destroyed. If he was really smart, he would wreck the power, sewage and water systems first. After that, the no-fly zone would work like a siege.

Here's another one for you. With both sides employing armed pickup trucks and the jets having no reliable spotters on the ground, how will they know who is who in the streets of Benghazi?

And another: who runs Benghazi? I mean, who provides essential services? Were the dudes in the water department Gadhafi loyalists who have been taken out and shot? Did they switch to the rebel side? Are there people left who know how to make things work or is the place devolving into pre-industrial conditions?

Without Allied ground forces to put a stop to the mutual slaughter, how is this going to end with anything other than a nasty and prolonged infantry war?

Ms.Lonely

Lonely..I'm so lonely..I got nobody..huhu =(

OK.hm, sgt menyedihkan this month ain kne stay sorg2.

Adik ain, elot da abes praktikal n my housemate, Tini da pindah rumah lain.

Tinggal la Ain seorg diri di rumah ini.Huhu =(

Tini pun da bwk TV and semua brg2 die..so skrg laptop je la menjadi teman Ain.

Sedih kan??? huhu...

Esok rasa macam nk puasa. Puasa nazar..Tak mau tunda2 lagi..

Ain da pk2 yg ain nk amik exam P4 this June. Hm, tak mau tunda2 lagi.

Hopefully ain leh pass my last paper for ACCA. Please pray for me friends.

Ain pun ingt cm nk pindah gk. cr rumah dekat gn opis.

tapi nanti la ain pk. After April br leh pk.hihi

skrg ni ain kene sbr...n sbr n sbr..

for my future plan.

Be patience Ain!!!

Be positive!!

U can do it!

Itsme justme.

Nura'ain

Just A Thought

It's interesting that President Obama spent more time and concern getting the UN's approval for military action than Congress'.