Archive for the 'savory' Category

17
Apr
12

Waffles. They’re not just for breakfast.

I love waffles.  I never realized how much I love them until I received the ultimate waffle maker.  Katie gifted me with this fabulous beauty for my birthday this year.

The Kitchen Aid Pro Line

I always coveted the fancy flippy Belgian waffle makers in restaurants and hotels.  Now I have one of my very own and use it weekly.  I thought people were kidding when I read reviews online saying that they make waffles everyday.  Really?  Well, Katie eats a waffle almost every day.  A quarter of one, at least.  They make a great snack.  Just heat them on a low setting in your toaster to re-crisp.  I make a batch on the weekend and freeze them.  Individually wrapped and placed in a freezer bag, they stay fresh for at least a month or two.  Although, we go through them pretty quickly.  I made a big batch to send to Katie’s work for a breakfast function her department was hosting.  All she had to do to re-heat them was place them directly on the oven racks of a pre-heated oven for five minutes and they were good to go.  I heard a lot of the food was left over, but all of the waffles disappeared!

Best waffles I've ever tasted

I’ve made whole grain waffles and chocolate chip waffles.  On Valentine’s Day I made chocolate waffles and served them with a scoop of Hagen Daz Vanilla ice cream and warm cherry sauce on top. But our favorite waffles are the spicy savory kind.  They don’t need topping at all!  I’ve added a few extras to the recipe that came with my waffle maker and they are soooo good.  Try it and you be the judge.

Spicy Cornmeal Cheddar Waffles

 1 ½ cups flour

½ cup cornmeal

1 1/3 cups shredded cheddar cheese (or cheese of your choice

1 tablespoon baking powder

2 teaspoons sugar

½ teaspoon salt

½ -1 teaspoon cayenne pepper

 

1 2/3 cup milk or non-dairy milk (I use soy)

2 eggs

1/3 cup canola or vegetable oil

 

1 serrano pepper, chopped

1 jalapeño pepper, chopped

3 cloves garlic, minced

2 – 3 tablespoons soyrizo

In a large bowl, combine flour, cornmeal, cheese, baking powder, sugar salt and cayenne pepper.  In another bowl combine milk, eggs and oil.  Add liquid to dry ingredients; mix gently unitl moistened.  Gently fold in the remaining savory ingredients.

Cook in a preheated waffle maker according to instructions.  They are usually done in about 3 ½ to 4 minutes.

Light, crispy, spicy goodness

 

30
Aug
10

Zucchini Zombies

“Lock your door” advises my little old lady and gardener extraordinaire next-door-neighbor.  “Don’t answer the door during zucchini harvest.”  Why not?  Are there Zucchini Zombies that I am unaware of?  Will they be shuffling down the middle of the street, lugging baskets full of the dreaded green phallic vegetable?  Will they be scratching and thudding  their grubby dead hands on our doors and windows trying to force us to eat our vegetables? 

Well, all I’m sayin’ is, if you hear something mucking about on your front porch, you best answer the door.  Yours truly, Vampire Gran, could be standing there with a tray of these: 

 

I have admitted in the past to zucchini being one of my least favorite vegetables and now I am literally eating my words.  Or at best, I am eating the zucchini from our garden.  Oh, I am fixing it in healthy ways for meals, but I just can’t help adding sugar and chocolate to it and baking it into something delectable, like these Chocolate Zucchini Walnut cupcakes. 

Dude, look at these things!  They are so moist and oh, so bitable! 

Lick the frosting. Lick it, I say!

Go to this post, Vampire Gran’s Perfect Chocolate Cake and get the recipe for the cupcake base, then add 2 cups of shredded zucchini and 1 cup of chopped walnuts.  Line your muffin pan with cupcake papers, scoop in the batter about 3/4 full and bake at 350 degrees for 23 minutes.  Toothpick inserted into the center of cake should come out clean when done.  Cool on rack.   They are the perfect foil for cream cheese frosting.  

Now, here’s another “grate” way to use zucchini.  Today I made some savory muffins to enjoy with our Sunday brunch on the deck.  Look at this plate and tell me it doesn’t make you just a little bit hungry. 

Now, that’s a healthy brunch

I whipped up a tofu scramble using fresh tomatoes, peppers and leeks from our garden.  The yellow stuff is polenta with butter and pure maple syrup drizzled over the top, a bit of sweet cantaloupe and a zucchini basil muffin. 

Very similar to a popover, but more sturdy

  

ZUCCHINI BASIL MUFFIN 

2 cups all purpose flour 

3 1/2 teaspoons baking powder 

1 teaspoon salt 

2 tablespoons fresh basil, finely chopped 

2 eggs, slightly beaten 

1 cup buttermilk 

3 oz butter, melted 

2 medium zucchini, shredded 

1/4 cup chopped walnuts 

Sift flour, baking soda and salt into large mixing bowl.  Add basil and mix.  Make a well in the center of the bowl.  Combine eggs, buttermilk, melted butter and zucchini in another bowl.  Pour zucchini mixture into the well and mix just until all of the dry is incorporated with the wet ingredients.  Batter will be lumpy. 

Preheat oven to 400 degrees.  Either grease a 12 cup muffin pan well, or use paper liner.  Evenly divide your batter among the twelve cups.  Top with chopped walnuts.   Bake for 18-20 minutes, until toothpick inserted in the center comes out clean.  Cool for about 5 minutes before enjoying. 

Well, I better be shuffling off now.  I’ve got a basket I need to haul down the street.  Oh, what do vegetarian zombies eat?  GRAAAAAINS!

My GranSon - cute, ain't he?

24
May
10

The healthy eating will continue

It happens everyday

I can’t believe it’s May.  It’s difficult to believe that May is almost over.  Portland weather is always entertaining.  One minute the sun is shining, then it turns dark as dusk and the sky opens up and torrential rain is upon us.  Then it turns to icy hail. All at once, it comes to a screeching halt and there is that ol’ sun again.  I love Portland. 

Our garden continues to thrive because of, and in spite of, this weather pattern.  And it saves us an awful lot on our water bill.  I have high hopes that our garden will not only save us money by growing in our yard and not having to make constant trips to the market, but will keep us eating happy and healthy meals. 

We’ve been going strong on this healthy eating path.  We started making healthier choices in December, while Katie was recovering from a surgery.  She threatened to start making her own meals because she needed vegetables.  Well, any of you that read this and know me, know that I wasn’t havin’ any of it.  The kitchen is “ours” but I’m pretty territorial when it comes to food and the production of it.  Plus, I couldn’t have her getting slim and healthy and leaving me struggling along, huffing and puffing and being chubby in her skinny shadow.  No effin’ way! 

So I jumped right on that healthy merry-go-round and I have no intention of falling off.  We are slimming down naturally, without effort, and it feels and tastes so delicious.  I’ve lost 8 pounds since January!  No Weight Watchers, no meetings, no starving.  Common sense and a culinary knack are what I have going for me.  And it’s working. 

So, enough of my rambling.  I want to show you something easy and tasty.  Oh, and it’s healthy, too.  Here’s a picture of a typical dinner at Chez Tolbert: 

It may look like a lot of food, but it is so low in fat and calories

Green salad (lettuce from our garden), wheat berries with cannellini beans and Field Roast Smoked Applewood Veggie Sausage, and Zucchini Ribbon “Pasta” topped with Savory Mushroom Sauce.  Yum. 

I always dug in my heels when it came to eating zucchini.  I never liked it.  At least rarely did I like it.  It’s a texture thing.  People always  over cook it, in my humble opinion.  I discovered it’s not bad when you use thin strips of it as a pasta alternative. 

so simple, so quick

The first time I tried this method, I used my electric slicer.  It’s like the ones the deli’s use, only a lot smaller.  But for the sake of the blog, I decided to use a vegetable peeler this time.  It worked great!  I figured not everyone has a home slicer, but a vegetable peeler, even non cooks have those. 

Really, anyone can make this

See how simple that is? 

Looks kinda like pappardelle, yeah?

I used 2 zucchini for this meal.  Rule of thumb: use 1 zucchini per person. 

So, that’s it.  No cooking.  Set the zucchini ribbons aside and make the sauce. 

Let the sauce making begin!

Thinly slice 1 leek, mince 1 shallot and 2 cloves of garlic.  Add a small amount of olive oil to a hot  pan and gently saute until softened. 

Mmmm...smells so good

Next, add some sliced mushrooms.  I used creminis, because we like ’em. 

Looking good

You can use whatever mushrooms you prefer.  A combination is always good. 

Once again, I wish computer screens had scratch and sniff!

Continue sauteing until the mushrooms soften.  Add seasonings to taste:  salt, pepper, dried oregano and dried basil. 

Oh, mamma, these are smelling so good right now

Once the mushrooms have softened and browned a bit, move everything to the sides of the pan, making a circular opening in the center of the pan.  Add a bit more olive oil, about 1/2 tablespoon and then sprinkle in some flour, a couple of tablespoons. 

Does anyone else see a cartoon bear face in there?

Cook the flour for a minute or two, till it starts to brown slightly. 

Stir and brown flour

  I like to add some hot sauce at this point.  It’s optional. 

Squirt in some hot sauce of choice - this is Sriracha Hot Chili Sauce

Now I add some vegetable stock.  You can use home-made or store-bought stock.  I make it every week, so I always have it on hand. 

Add some stock and you have sauce

Add stock about 1/2 cup at a time.  I like to use a ladle for this step. Just add and cook until the sauce reaches the desired consistency. 

This looks, smells and tastes just right

Place zucchini ribbons in a large serving bowl or platter.  Top with hot sauce.  Finely chop some fresh Italian Parsley and sprinkle on top, for a pretty presentation. 

Dinner is served

Then toss gently to combine.  The heat of the sauce with cause the “noodles” to soften, but not get mushy.  It’s fast and easy and best of all, tastes great. 

Damn, that's a healthy looking dinner!




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