POACHED CHICKEN

1 1/2 Pounds skinless, boneless, chicken breasts
Place the breasts in a 4 1/2 quart dutch-oven or soup pot.
Add just enough cold water to cover - about 1 quart.
Cover the pot, bring to a roling boil over high heat, about 5 minutes.
As soon as the water boils, remove pot from the heat source, let it stand, covered, until chicken is
no longer pink in the center, about 15 minutes.
When the chicken is almost done, place 3 hand-fuls of ice in a 3 quart (or larger) bowl and fill
with cold water. When chicken *is* done, remove from pot with tongs - place chicken in
ice water and chill for 5 minutes.
Remove from water.
Refrigerate or freeze (or use some too).
To defrost - place on plate in frig overnight.

Make-Ahead Raised Waffles or Pancakes

1 Tbsp Yeast
1/4 Cup warm water
1/2 tsp salt
1 to 2 tbsp honey (or sugar)
1 1/2 cup warm milk or: 1/2 c dry milk pwdr and 1 1/2 cup warm water
2 to 3 eggs
1/4 cup oil or melted (cooled) butter
2 cup whole wheat flour
1/2 to 1 cup chopped nuts, seeds or fruit (optional)

FOR PANCAKES: Use ONLY 1 tbsp oil and bake as for ordinary pancakes.

Dissolve yeast in water, adding salt and honey. Beat in remaining ingredients. Let sit in 3 quart container in refrigerator over night. In the morning let it come to room temperature, then pour into preheated waffle iron. (If forgetting to make the night before, let it rise in a warm place for 40 minutes before cooking.)
Makes 5 - 8" waffles.

These are glorious - light and tender and full of flovour.
I always use 1 cup white flour - 1 cup whole wheat
I also always use the brand SAF Perfect Rise Yeast - which is merely blended right in with ALL ingredients, needn't bother letting it (fussy with) rise etc.
AND I always make a double or triple batch of these - they freeze well!

From Whole Foods for The Whole Family
La Leche League Cookbook

Roasted-Garlic Butter

4 Medium Cloves of garlic - unpeeled
1 tsp olive oil
1/4 tsp coarse salt
1/4 tsp ground pepper
8 tbsp (1 stick) unsalted butter - softened.

Ginger-Lime Fizz

8 servings

1 1/2 pounds fresh ginger, freshly sliced
2 cups sugar
1 cup freshly squeezed lime juice
1 liter seltzer or sparkling water

Combine ginger and sugar with 4 cups water, or enough to cover, in a medium saucepan.
Place over med-high heat until mixture boils. Reduce to a simmer until sugar dissolves.
Continue to simmer 20 minutes. remove from heat; let cool to room temperature, at least two hours.
Strain out and discard ginger.
Combine ginger syrup, lime and seltzer in pitcher.
Pour into ice- filled glasses and serve right up.

The ginger syrup-sans lime, may be stored in an airtight container in the refrigerator for up to 1 week.

Ghee
1 1/2 Cups

1 Pound unsalted Butter, cut into small pieces

In a medium saucepan, over low heat, melt the butter.
When completely melted and there is white foam on
top, increase the heat to medium low.

As the butter simmers, the white foam will start to crackle. Skim off as much of the solids as possible.
Continue to skim ocassionally; the butter should simmer until the foam subsides, about 15 minutes.
Start to stir with a wooden spoon; foam will begin to rise again. As the solids begin to brown,
stir until the majority of the solids at the top and bottom are brown.
Remove from heat, and set aside for browned solids to settle, about 20 minutes.
When cool enough to handle, pour the clear, yellow liquid butter on top into a clean jar
or strain through a layer of cheese cloth.
Ghee may be refrigerated, in an airtight comtainer, for up to 4 months.