Pumpkin Waffles

Ingredients

• 2 cups Bisquick
• 1 tsp Pumpkin Pie Spice
• 2 TB Brown Sugar
• 1 cup Pure Pumpkin
• ¾ cup Milk
• 2 eggs
• 2 TB vegetable oil

Instructions

1. Preheat waffle iron.
2. In a bowl, combine bisquick, pumpkin pie spice and brown sugar. Once combined, add pumpkin and stir. Then add milk and eggs.
3. Drop batter on a preheated waffle iron until iron indicates waffle is ready. Use no stick cooking spray.
4. Serve waffles with butter, syrup and sprinkle with pumpkin pie spice if desired.

Shortcut Polenta

Serves 8

• 2 cups (11 ounces) polenta, preferably medium-grind, not instant or quick-cooking
• 3 cups boiling water
• 3 cups low-sodium chicken broth or water, or more as needed
• 1 teaspoon fine sea salt
• 3 tablespoons unsalted butter
• 1 cup (2 ounces) finely grated Parmesan, plus more for serving
• 1/2 teaspoon freshly ground black pepper

1. Start the polenta at least 8 hours ahead: Add the polenta to a 4-quart heavy saucepan and whisk in the boiling water. Cover and let sit at room temperature for up to 12 hours. (If not using at this point, chill, covered, for up to 2 days.)
2. When you are ready to cook the polenta, add the broth and the salt to the saucepan and whisk well to loosen the polenta, breaking up any clumps. Bring to a boil over medium-high heat, whisking occasionally. Cook, whisking continuously and adjusting the heat to maintain a gentle bubble until the mixture thickens, about 2 minutes (beware of splatters!).
3. Decrease the heat to low to maintain a simmer. Cover and cook, stirring vigorously with a wooden spoon every couple of minutes, and scraping the bottom until the polenta becomes creamy and thick, 10 to 12 minutes. The polenta granules will swell and become tender, and the polenta should retain an appealing toothsomeness.
4. Remove from the heat and stir in the butter, Parmesan, and pepper. Season to taste with salt and pepper and serve at once, passing more cheese around.

Basil Pesto

Makes 1 cup

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

1. Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
2. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Bran Muffins

Makes 10 muffins (or 12 smaller ones)

• 2 cups unprocessed bran
• 1 1/2 cups raisins, divided
• 1 1/2 cups water, divided
• 1/2 cup buttermilk
• 1 teaspoon orange zest, finely chopped (around 1/3 of an orange)
• 1/2 cup light brown sugar, packed
• 1/2 cup vegetable oil
• 1 extra-large egg
• 1 extra-large egg white
• 1/2 cup unbleached all-purpose flour
• 1/4 cup stone-ground whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

1. Lightly coat a muffin tin with 1/2-cup capacity cups with melted butter, and fit a pastry bag with a large tip (if desired). Set aside.
2. Adjust the oven rack to the middle setting and preheat the oven to 350º F.
3. Spread the bran on the baking sheet and toast for 6 to 8 minutes, stirring halfway through to make sure it doesn't burn.
4. In a small saucepan, combine 1 cup of the raisins and 1 cup of water and simmer on low heat until the liquid has been absorbed, about 15 minutes. Place in a blender or in a food processor fitted with the steel blade, and process until puréed.
5. Pour the bran into a large bowl, add the buttermilk and remaining 1/2 cup water, and stir to combine. Stir in the raisin purée, orange zest, and brown sugar.
6. Add the oil, the whole egg, and the egg white, mixing well to combine.
7. Sift the flours, baking powder, baking soda, and salt into the raisin mixture. Add the remaining whole raisins and stir to combine.
8. Fill the pastry bag half full and pipe or spoon the batter into the prepared muffin tins, filling the cups to just over the rim and mounding the batter slightly.
9. Bake for about 25 minutes, until the muffins are well-browned and firm to the touch.

Garlic Cheddar Biscuits

Ingredients:

• 2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)
• 1 cup grated cheddar cheese
• 1/2 tsp. garlic powder
• 2/3 cup milk
• 2 Tbsp. butter, melted
• 1 tsp. dried oregano
• 1 tsp. dried parsley

Directions:

Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray.

In a large bowl, mix together biscuit mix, cheese, oregano, parsley and garlic powder. Add in milk, and stir until well mixed.

With a spoon or with your fingers, shape the dough into biscuit-sized clumps, and drop onto the baking sheet.

Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges.

As soon as the biscuits are removed from the oven, brush the biscuits with melted butter  until they are well-coated.

Serve warm.

Banana-Peanut Butter Smoothie

Yield: 1 to 2 servings

Time: 5 minutes, plus time to freeze the bananas

2 frozen bananas
1 cup milk or non-dairy milk
¼ cup creamy natural peanut butter
¼ cup coconut milk
3 pitted dates

Put the bananas, milk, peanut butter, coconut milk, and dates in a blender. Process until smooth. Serve immediately.

Tahini

Yield: 3 cups

4 cups sesame seeds
1/4-1/2 cup vegetable oil

1. Preheat the oven to 350°F.

2. Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.

3. Do not brown.

4. Cool.

5. Put the sesame seeds in a blender or food processor fitted with the metal blade.

6. Add the vegetable oil.

7. Process to a smooth paste, about 5 minutes.

8. Add more oil if necessary, to bring the paste to a thick pouring consistency.

9. Tahini will keep stored in a tightly covered jar in the refrigerator for several months.