It's been awhile since I didn't blog for an entire week. It's kind of nice. But I know you've all missed me. So I have three things to share today: two recipes and a comic.
Recipe #1: Gingerbread Waffles
(made first by my lovely friend Heidi. You will never go back to boring old white waffles again.)
2 eggs
1/3 c. sugar
1/2 c. molasses
6 tbsp oil/shortening
1/2 c hot water
2 c flour
1 tsp ginger
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Beat eggs. Add sugar & beat. Add molasses & beat. Add oil to hot water, then add to egg mix. Add dry ingredients. Cook in a waffle maker.
Recipe #2: Yam & Peanut Soup
(made by my friend's friend Emily, this has become a huge favourite in my house)
8 cups vegetable stock
3. Heat soup for a further ten minutes. Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.
Comic #1: A S
ofter World
(Karen, queen of internet, introduced me to this site, and I must note that this is sometimes funny, sometimes tragic, and sometimes inappropriate)
Recipe #1: Gingerbread Waffles
(made first by my lovely friend Heidi. You will never go back to boring old white waffles again.)
2 eggs
1/3 c. sugar
1/2 c. molasses
6 tbsp oil/shortening
1/2 c hot water
2 c flour
1 tsp ginger
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
Beat eggs. Add sugar & beat. Add molasses & beat. Add oil to hot water, then add to egg mix. Add dry ingredients. Cook in a waffle maker.
Recipe #2: Yam & Peanut Soup
(made by my friend's friend Emily, this has become a huge favourite in my house)
8 cups vegetable stock
2 tbsp vegetable oil
1 large yellow onion, diced
2 tsp salt
6 tbsp minced ginger
4 large garlic cloves, minced
1 tbsp ground cumin
2 tbsp ground coriander
1/2 tsp cayenne pepper
1 tsp paprika
1 red bell pepper, diced
4 medium yams, roughly chopped
1 x 14oz can water-packed pineapple tidbits or crushed
3 ripe tomatoes, chopped
5 tbsp natural smooth peanut butter
1 bunch cilantro, chopped
juice of 2 limes, or more to taste
favorite hot sauce, to taste
1. Heat stock and keep warm on the back burner. In a heavy-bottomed soup pot, heat oil over medium heat. Add onion and a pinch of salt; saute for 10 minutes, stirring occasionally. Next add garlic, ginger and spices and saute until soft and golden. Stir in red pepper, yams and salt and continue cooking until they start to stick to the bottom of the pot. Add stock to cover, bring to a boil, and reduce to a simmer. Cover partially and simmer until yams are tender.
2. Add pineapple with juice, tomatoes, peanut butter and remaining stock and simmer 30 minutes.
2. Add pineapple with juice, tomatoes, peanut butter and remaining stock and simmer 30 minutes.
3. Heat soup for a further ten minutes. Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add chopped cilantro and fresh lime juice.
Comic #1: A S
ofter World(Karen, queen of internet, introduced me to this site, and I must note that this is sometimes funny, sometimes tragic, and sometimes inappropriate)
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