General Conference

April General Conference

Crepes

• 1 cup all-purpose flour

• 2 large eggs

• ½ cup milk

• ½ cup water

• ¼ teaspoon salt

• 2 tablespoons butter, melted

• Whisk flour and eggs together in a large mixing bowl; gradually add in milk and water, stirring to combine. Add salt and melted butter; beat until smooth.

• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

• Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen the crêpe; flip and cook until the other side has turned light brown, about 1 minute more. Serve hot.

• Add:  berries, bananas, whipped cream, syrup, nutella

October General Conference

Healthy Pumpkin Waffles

Healthy pumpkin waffles from scratch are so easy to make in just one bowl. This recipe for homemade whole wheat pumpkin waffles is the best cozy fall breakfast.

 Servings large waffles

 Calories211kcal

INGREDIENTS

• 2
• 
  
• 
  
• 2 tablespoons unsalted butter
• 1 cup pure pumpkin puree (canned or homemade (not pumpkin pie filling))
• 3 large eggs
• 2 tablespoons pure maple syrup (or honey)
• 1 teaspoon vanilla extract
• 2 3/4 cups milk
• 2 teaspoons ground cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 cups white whole wheat flour

INSTRUCTIONS 

• Preheat waffle iron.
• Place the butter in a large bowl and heat in the microwave to melt the butter.
• Add the pumpkin puree and whisk to combine.
• Add the eggs, maple syrup or honey and vanilla and whisk to combine.
• Whisk in the milk.
• Add the cinnamon, allspice, nutmeg, cloves, baking powder, baking soda and salt. Whisk until well combined.
• Whisk in the white whole wheat flour.
• Cook waffles in greased, preheated waffle iron according to manufacturer's instructions. Mine take about 6 minutes per waffle.
• Waffles freeze well. Transfer extra cooked waffles to a wire rack to cool. Once cool, store waffles in a zip-top bag in the freezer for up to 3 months. Defrost and then gently warm/crisp in a toaster or oven on low heat.

NUTRITION

Serving: 1/2 large waffle | Calories: 211kcal | Carbohydrates: 31g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 391mg | Fiber: 4g | Sugar: 8g

http://allrecipes.com/recipe/17036/pumpkin-pancakes/

Charcuterie Boards

Cheese:  Cheddar, Swiss, parmesan, brie, cream cheese

Nuts, olives, pickles, veggies, fresh fruit, dried fruit, spreads, chocolate, crackers

Hobo Dinners

LENTIL TACOS

1 small onion, finely chopped

2 cloves garlic

2/3 c. dried lentils (any color)

1 Tbs. taco seasoning 

1 2/3 c. chicken broth

2 sweet potatoes

2/3 c. salsa

tortillas

For the toppings:

1 c. cherry tomatoes

1/2 c. chopped cilantro

lime juice and honey (to taste)

1 avocado

Feta cheese

arugula (or other mixed greens)

Saute the onion and garlic in a pot with a little oil for a little bit until softened (about five minutes). Then add the dried lentils and taco seasoning, stir together for a minute and then add the chicken broth.

Bring this mixture to a boil, then cover and turn down the heat and let simmer for 20-25 minutes.

Meanwhile, chop up the sweet potatoes into bite-size pieces, coat them with a little bit of olive oil and 2 tsp. more taco seasoning. Roast in the oven at 400 for about twenty minutes (until they’re slightly browned). 

Dice up the cherry tomatoes and mix them up with the cilantro, some lime juice and a drizzle of honey. Then chop up everything else so people can top their tacos with whatever they like most.

When the lentils are done, mix in the salsa, and then they’re ready to use for your base.

Cafe Rio Style Salads

This recipe serves 15-20.  There are five parts: the meat, the salsa, the rice, the sauce, and the garnishes. Combine them all together into tor­tillas or just over beds of lettuce. You can also add beans, grilled vegetables, guacamole-whatever your family loves! You may want to double the salsa recipe depending on your crowd's love of salsa.

Meat

2 pork sirloin tip roasts, about 2 1/2 pounds each (These are the low-fat, cheapest pork roasts. Costco sells these sqaure roasts in packages of 4.)
1 cup brown sugar
1 16-ounce jar of salsa
1/2 package of fajita seasoning (optional) 

1. Combine all ingredients in slow cooker. 

2. Cook on low for 7-9 hours.

3. Break apart/shred meat in sauce.


Salsa 
4 fresh tomatoes, chopped

1 white onion, chopped
1/2 bunch cilantro, chopped 

1/2 tablespoon lime juice
2 garlic cloves, minced 

1 teaspoon salt
1 teaspoon pepper 

1. Mix all ingredients in a food processor and pulse until desired consistency is achieved.


Lime Rice
2 tablespoons butter
1 yellow onion, chopped
4 cloves minced garlic
7 cups water
8 teaspoons chicken bouillon (7 cubes) 

1/2 bunch cilantro, chopped
2 teaspoons cumin 

1/4 cup lime juice 

1/2 teaspoon salt
3 cups long-grain rice

1. Saute butter, onion, and garlic for 5 minutes.

2. Bring all ingredients but rice to a boil in a large pot.

3. Add rice, cover, and simmer for 20 minutes.

Sauce (amounts depend on your crowd's preference)
1 avocado
1/2 cup plain greek yogurt
1/2 cup water (more or less as needed to adjust consistency)
1 bunch of cilantro leaves and stems
1 teaspoon salt
2 small cloves of garlic 

Juice of 3 limes

1. Combine all ingredients in a blender an blend until smooth.

Garnishes (optional)
Cilantro, Lime wedges, Cheese, Black beans, Sour cream, Chips ,Freshly cooked or regular tortillas, Guacamole or sliced avocado