Whey Oat Waffles

Whey Oat Waffles. So now that I’ve got my soured whey and oat starter… it’s time to make it into waffles! Because, of course, I have to try out my ‘thrift store new’ waffle iron! I’ll link the recipe for the starter at the end of the recipe, before the picture instructions, in case you haven’t seen that.

If you are following THM this is an E with appropriate toppings. 1 waffle is a serving size.

Whey Oat Waffles
1/2 cup garbanzo flour
1/2 cup quinoa flour
1/2 cup coconut flour
2 Tablespoons baking powder
1 Tablespoon Pyure or Monk Sweet or Super Sweet
1 teaspoon salt
1 cup water
2 Tablespoons oil
4 cups Whey Oat Starter
1 1/2 cups egg whites
1/2 teaspoon xanthan gum

Instructions:
In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix. Add the water and oil. Mix until combined. Add the Whey Oat Starter. Stir until mixed well. Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix. Mix just till combined. Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes. When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off. I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Here is the recipe for the starter:

Whey Oat Starter

I’ll give you the directions again with pictures, so you can better ‘see’ the process. Directions are UNDER each picture. 🙂

In a bowl combine the garbanzo, quinoa and coconut flours, the baking powder, sweetener and salt. Mix.

Add the water and oil. Mix until combined.

Add the Whey Oat Starter. Stir until mixed well.

Lightly beat the egg whites and xanthan gum till white and frothy. I just put them in my blender for about a minute. Add to mix.

Mix just till combined.

Lightly spray a heated waffle iron with coconut oil. Pour about 3/4 cup batter in the waffle iron. Cook. Mine has to be flipped and cooks till the light shuts off. Approximately 4 minutes.

When it is done, gently open the iron. You may need to gently wiggle the handle up and down till one side of the waffle releases from the iron. When it is open, carefully loosen the corners or edges and lift the waffle off.

I like to eat mine topped with yogurt for more protein. The kids often have theirs with butter and maple syrup or honey.

Enjoy!!

Whey Oat Starter

This recipe uses up the leftover Whey from my cottage cheese recipe!

Cottage Cheese

Very simple… and just the base for another recipe. I will update and post the waffle recipe or any following ones using this starter at the end of this recipe. 🙂

Whey Oat Starter
4 cups whey
3 cups whole oat groats

Instructions:
Blend in a high powered blender for a couple of minutes till very smooth. Pour into a container and let set at least overnight.

I started this with about 6 batches for my large family. I leave this in the refrigerator. When I use from the starter, I make more batches of the starter and replace it.

Cottage Cheese

Cottage Cheese

I’ve wanted to try to make cottage cheese for some time.

Growing up, my family would visit the Amish. They had a real easy way of making cottage cheese. Which they loved… but, made me want to puke. I remember seeing the jar of milk, which they simply left to set on the cupboard till it curdled. This was then strained and called cheese. 🤢 Perhaps this is ‘real’ cottage cheese… and I need a stronger stomach, but, I am glad that a cultured cottage cheese, without a strong taste (or smell!) is also VERY easy to make.

I learned how to make this from another Amish lady, several years ago. I don’t know why I haven’t tried it before, myself. It has a very pleasant taste. Really much like store bought cottage cheese. My children were pleased! And so was I.

Cottage Cheese
Heavy bottomed stainless steel pan
1-1/2 gallons skim milk (cream removed and reserved) or fat free milk
1-1/2 cups buttermilk (I used 1%), or saved culture
Salt, to taste
Cream, reserved or 1/2-2/3 cup (optional)

Instructions:
Bring milk to about the temperature of baby bath water. (I actually started with cool milk…and didn’t warm it! 🙄) Stir in the buttermilk or culture. (I’ll tell you more about saving a culture, later.) Let set in a warm place, covered till it is set. This should take about 8-12 hours, I think. When I left it on my slightly warm cooktop in the evening, it was set by morning. When I left it to set in my cool kitchen, it still wasn’t set by the end of the day. Back on the warm cooktop, and the next morning it was set.

Cut the curd:
With a knife, score the set milk into about half inch squares. Cut straight down all the way through. Then turn your knife and cut again starting at the top and cutting toward the sides at an angle, towards the left all the way across, and then score again at an angle to the right. You should have rough cut squares or pieces.

Cooking:
Begin to warm the curd on medium low heat. Do not scorch. 😉 Give it a gentle turn with a spoon here and there. The curds will begin to separate from the whey. Let it continue to cook on low heat till the curds have mostly shrunk into about 1/4″ pieces, and the curds and whey are hot. Let cool.

Strain:
Strain the curds from the whey. You can save the whey for other uses. Rinse the curds gently, but well, in cool water. Drain.

Finish:
Salt the curds. Surprisingly, the flavor of the cottage cheese is mild, but it really needs enough salt to bring the flavor out.

If you want a fat free cottage cheese, just add salt, no cream. This will be more of a dry curd cheese. There may be something else you can add for moisture/flavor, but I haven’t tried any fat free options for this, yet. I plan to use the fat free cheese in baking.

For a more regular cottage cheese, salt the rinsed curds and add cream. I added about 1/2 to 2/3 cup of cream to a batch. I started with fat free milk.

The Amish woman who told me how to make this removed and saved the cream from her milk before culturing it. Then after the cottage cheese was made, she had that cream to add back.

Below, I have three batches setting.

Another lady told me that keifer will work as a starter. I haven’t tried that yet, but that sounds neat.

My Amish friend would save some of the whey from each previous batch to use as a starter in her following batch.

I hope you try this. It really is much easier than it sounds!!

Fried Chicken Breasts

These breaded and fried chicken breasts are delicious and great for a quick sandwich. I freeze them in sandwich size ziplock bags ready to thaw for a quick sandwich.

I make this recipe using half of a 10 pound bag of Costco’s frozen chicken breasts. I like to season and bake the other half to cut up and freeze in individual salad size portions. I’ll try to post the recipe for that, soon.

If you are following Trim Healthy Mama these would be an S.

Fried Chicken Breasts

Ingredients:
5 pounds of thawed chicken breasts
3/4 cup oat fiber
1 Tablespoon glucomannan
1 Tablespoon salt
1 Tablespoon smoked paprika
1 Tablespoon granulated garlic
1 teaspoon black pepper
Coconut oil for frying

Instructions: Slice chicken breasts in half, lengthwise, through the middle.

Pound the chicken pieces horizontally and vertically on both sides with a knife.

Add about 1/8 to 1/4 ” oil to your skillet and start heating it. Don’t forget it and burn down the kitchen! (I did this once. 😳)

Mix oat fiber, glucomannan and all of the spices together. Coat each piece of chicken in the flour mix.

Check to see if your oil is hot enough. A drop of water flicked into it should spit and sizzle!

Fry the chicken breast pieces on one side till nicely golden browned. Then turn and fry on the other side till also brown and thoroughly done inside. Add oil when and if needed.

That’s it!

These are great used on chicken sandwiches.

Here are some ready for the freezer.

Summer Squash Casserole

Similar to my eggplant lasagna, but a bit easier, yet! I made this and took it to a potluck. I made double the size of this recipe, and used my huge stainless steel pan passed down to me by my mother in law. And the dish was nearly cleaned out. 😊

If you are following Trim Healthy Mama, this is an S. If you’d like to lighten it up, you can replace some of the sour cream and cream cheese with with silken tofu or low fat cottage cheese.

Summer Squash Casserole

Ingredients:

Summer squash, sliced into 3/16″ rounds. 1 huge one… or several small should work, too.

Meat mixture:
2 1/2 to 3 pounds of hamburger
1 onion, chopped
1 cup green peppers, chopped
1 Tablespoon Pyure
1/2 Tablespoon minced garlic
1 Tablespoon salt
1 Tablespoon Italian seasoning
1 teaspoon black pepper
9 Ounces tomato paste

White Sauce:
1 1/2 cups sour cream
12 ounces cream cheese
1/2 cup egg whites

1 pound grated mozzarella

1 cup grated cheddar

Instructions:

Meat Mixture:
Brown meat. Add onions and peppers and continue cooking until they are soft. Add the spices and tomato paste and mix well.

White sauce:
Put sour cream, cream cheese and egg whites in the blender and blend.

Grate cheeses. Slice squash

Layering:
Lightly grease a deep 9×13 casserole dish. Place a layer of summer squash slices in the bottom. Layer half of the meat mixture on next. Reserve about 1 cup of the white sauce. Then pour about 1/2 of the remaining white sauce over the meat mixture in the casserole dish. Sprinkle on 1/2 of the white cheese. Repeat with another layer of squash, the rest of the meat, the other 1/2 of the white sauce and the rest of the white cheese. End with a third and final layer of squash slices,the reserved 1 cup of white sauce and the one cup of cheddar cheese.

Cover and bake at 325 degrees for about an hour, or until white sauce is totally set and squash is very tender. Uncover and bake about 15 more minutes till the top is lightly browned.

Spaghetti

I think this is the best spaghetti ever, even though it does use low carb konjac noodles!

Miracle Noodle Angel Hair

Above is the one I used, and sell.

Here is the recipe! It would be an S if following Trim Healthy Mama!

Spaghetti
1 – 7 ounce bag konjac noodles, angel hair
1 Tablespoon coconut or olive oil
1/4 cup diced onion
1/4 cup diced green pepper
1 teaspoon minced garlic
1/4 cup browned hamburger (I take from the family sauce I am making).
1 – 14.5 ounce can diced tomatoes
1 1/2 teaspoon erythritol
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon mineral salt
1/8 teaspoon black pepper

Toppings
Grated cheddar cheese
1 small zucchini chopped and sautéed
1 small tomato
Salt
Black pepper

Instructions:
Rinse konjac noodles. Sauté noodles, pepper, onion and garlic in the olive oil until the vegetables are soft. Blend the can of tomatoes.Add the blended tomatoes and all the other ingredients besides the toppings to the noodles and vegetables. Simmer on a medium low heat for at least 1/2 hour, or till the juice from the tomatoes has cooked in and the noodles and sauce are not soupy. Meanwhile, sauté the zucchini, chop the tomato and grate some cheese.

To serve, place the spaghetti on your plate. Sprinkle with grated cheddar cheese. Top with first the sautéed zucchini, then the chopped tomato. Sprinkle with salt and pepper. Enjoy!

Red Curry

Red Curry

A very easy and simple, but extra delicious crockpot meal.

This was created by accident some months back. And I could not believe how delicious it was. I have repeated it quite a bit!

The aroma from this cooking in the crockpot is almost the best part! I have had visitors ask about what is cooking!

I buy a 10 pound bag of boneless, skinless chicken thighs from Costco. I use about 1/3 of the bag in this recipe – which ended up being about 8 chicken thighs, for me.

Here is the vegetable stir fry blend, also from Costco, that I use. If this is not available, you can sub a similar blend from what your store has available.

If you follow Trim Healthy Mama, you could enjoy this as a soup, or over mashed cauliflower for an S meal. I give my kids rice… but in this instance, they are missing out on the cauliflower! It seems to be the perfect compliment for this dish.

Red Curry
8 small boneless, skinless chicken thighs (or about 3 – 3 1/2 pounds).
1 large onion, chopped
3 – 13.5 oz cans full fat coconut milk
2 – 14.5 ounce cans chicken broth
2 cans tomato paste
6 cloves garlic, thinly sliced
2 Tablespoons salt
2 Tablespoons cumin
1/4 teaspoon red pepper
1/2 bag frozen stir fry vegetables

Instructions: Assemble all of the ingredients in your crockpot, except for the frozen stir fry vegetables. Let cook in the crockpot all day. About 1-2 hours before serving, break the chicken up with a fork and add the frozen vegetables. Continue cooking till the vegetables are just done and hot all the way through.

I will repeat that this is absolutely wonderful over mashed cauliflower! I’ll post my variation of that soon!

A

Rhubarb Pie Filling

This can be used for a pie filling (it would make two), or as a side on its own. I also use it in my rhubarb raspberry cake… recipe coming. 🙂

If you are following THM, this would be a FP, so you can eat it with anything.

This makes a very thick, pie like filling. So, if you want it more runny, you could use less glucomannan.

Rhubarb Pie Filling
Ingredients:
6 cups rhubarb, cut small
1 cup water
2 Tablespoons vanilla
3/4 cup Pyure
3/4 cup xylitol
1 1/2 Tablespoons glucomannan
1/8 teaspoon salt

Instructions:
Combine the cut rhubarb, water, salt and vanilla in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the rhubarb and mix well.

Place into a sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to, to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And it should have thickened nicely like a pie filling.

Yum!

Red Rhubarb

I’m calling this red rhubarb, because you can make it with strawberries or cherries.

This would be great as a pie filling… if you have a piecrust you like. But, it is also great just as it is, as a fruit type side. Or a topping for bread.

If you are following THM, this would be a FP if using strawberries, or an E if using the cherries. Of course, cherries do not have enough carbs to be your full carb source, so you’ll need to include this with your E meal containing another carb source.

I used frozen strawberries. When they thaw, they make their own juice, so the 2 cups of sliced strawberries had juice to the top. If you use fresh, you may want to press or mash them a bit to get the same volume. No air spaces in those two cups! Rhubarb is measured loose.

Make sure you mix the glucomannan with the sweeteners well, before adding to the “fruit”. You don’t want big blobs!

Red Rhubarb
3 cups Rhubarb, cut into small pieces
2 cups small cut frozen (thawed) strawberries in their own juice.
OR: 1 can unsweetened cherries in their own juice, each cherry cut in half
1/3 cup Pyure
1/3 cup xylitol
1 Tablespoon glucomannan

Here are the cherries I used.

Instructions:
Combine the cut Rhubarb and berries or cherries in a bowl. In a separate bowl combine the sweeteners and glucomannan. Combine these well. Then pour into the fruit and mix well.

It should look like this.

Place into a small sauce pan with a lid and cook on a very low heat on the stove top. Use a very low heat, or this will burn. This will take a while. Check it periodically, and very lightly turn/stir it ONLY if you need to to prevent burning. Be careful not to over stir it so you do not have mush. It is done when the rhubarb is very soft and not crunchy at all. And should have thickened nicely like a pie filling.

Raspberry Yogurt

Simple to make. And much cheaper than buying flavored!

I used the Greek yogurt that comes from Costco in two to a box.

If following THM, this is a Fuel Pull! That means you can have a serving in any setting! 🙂

Raspberry Yogurt
Ingredients:
32 ounces of 0% Greek yogurt
1/2 cup frozen raspberries
1/2 cup hot water
1 Tablespoon Gelatin
1/4 cup Pyure
1 Tbs. vanilla
1/2 teaspoon glucomannan

Instructions:
Soften the gelatin in the water. Put the raspberries, softened gelatin, and the rest of the ingredients EXCEPT for the yogurt in the blender. Blend well. Combine the blended ingredients with the yogurt in a bowl and stir well. Place in small containers or canning jars if desired!