Homemade Pizza Sauce. In your slow cooker.
Hello, again, Dear Readers:
Today, we got our new President and a stylish new First Lady. We watched the inauguration and I saw the most beautiful powder blue suit I’ve ever seen. Now I want one, but in royal blue. I hope the pattern companies create one like they did for Kate Middleton’s wedding dress. Quickly.
Well, I got the hankering again for them. Pizza. Waffles. But life throws us curve balls, and in this case, it was the end of my HEB Organics Pizza Sauce, darnit.
Now what? I’m limited if I don’t find an alternative. But–after seeing something on Facebook about pizza, I found Foodie With Family’s recipe for pizza sauce–in the slow cooker, darnit! It’s pretty simple, too–you just need to stir it frequently.
I made sure to look for as many ingredients that were not GMO and in cans that did *not* have BPA in the liners. Cost a little bit more, but of course, there’s a payoff elsewhere–even if BF doesn’t see it that way. I’ll explain more about that in the post that I’m horribly late publishing.
Another thing you have to make sure of is the ingredient list–is there sugar? Soybean oil? What else did they put into the “tomato paste?” No, no, no–read that label. I have returned tomato products before that I found out too late had other ingredients in them.
So, you open up some cans of tomato paste and tomato sauce, and dump them into the crock:
Then add in some garlic:
It says minced, so I minced:
It says one to four cloves, so I added four.
Now, this may offend some of my more sensitive readers. I added the one filet of anchovy, and thankfully, BF was nowhere to be found. I found the tin in the back of the pantry, under something else. Miss Alice packed up everything so carefully, and I am still not unpacked. But I was glad to find this.
If you’ve never seen anchovies, well, this is what you get when you open the tin:
So after separating one of these much-maligned fish pieces, I dumped the rest of it into a glass jar and stuck it in that secret drawer where I keep things I don’t want BF to know about.
Added it into the crock and that was it. Honestly, you won’t taste it, because it melts into the sauce and gives a subtle background flavor.
Now let’s add the rest, starting with olive oil:
The herbs, oregano, basil and parsley:
I had to go find those in the pantry boxes first. Then, the ingredient I almost abhor the most:
Yes, sugar, but of course, a raw sugar:
Tomatoes, especially canned, can be very acidic, and you don’t want the sauce to ruin pizza. The recipe calls for one tablespoon first, and then the second after cooking, but I added a tablespoon of SomerSweet at the end. I chickened out.
Once you’ve got all the ingredients together, whisk them together:
Until it looks like this:
Cook on Low, but stir every half hour or so, for 4 hours. I know, I know. . .but it’s not that much trouble. You don’t want it burning in the pot, do you?
When you’re done, it looks like this:
At this point, it’s up to you to see if you like the way the sauce tastes, or if you think it needs a bit more sweetening. I think it did, so of course, I added the. . .SomerSweet. BUT–I could have added another tablespoon of the turbinado sugar, or even a packet or two of saccharin.
I forgot to take a picture of it, but after it cools, mix in the cheese.
Now it’s time to freeze it for whenever you need it next:
I didn’t feel like looking for more of those glass containers. And I put the plastic wrap on it to make sure we didn’t have any leaks in the freezer.
You can click on the link or check out the Recipes page if you want to try this for yourself. And why wouldn’t you?
The Hot Mess: Waffle Brownie Edition
Wanna know what happens when I beg BF to let me try something at least once in the waffle maker? I finally tried making brownies from a mix in the waffle maker:
After spraying the waffle surfaces with. . .Pam. . .
And heating up the Griddler:
I mixed it all up:
And poured it onto the waffle plates:
I let it cook until it looked like it was done:
And attempted, using multiple spatula tools, to remove it from the waffle maker. This is what happened:
BF ate some of the brownies that came out edible, laughed at me a little, and made me promise never to attempt this again. I also added that I would only make brownie waffles using a recipe designed for the waffle maker. Agreed. And then, after it cooled, I washed it all up.
Lessons learned. One success and one flop.
Next post, which is dreadfully overdue, is a very serious subject, and I’m sorry I’m late with it. I need to re-read the book I want to tell you about and why you should read it. I hope next week. It ties in with this post as well as the last one, and you’ll see what I mean when I finish it.
Meantime, Happy Dining!
Hello, again, Dear Readers:
Are you enjoying your popcorn a little more now?
I saw friend of the blog SM on Saturday, and she really enjoyed the last article on popcorn. There’s a lot more to popcorn than we think about, and I hope you found it interesting (and ditched that microwave stuff!)
OK, I’m going to do an opinion piece now.
I think we’re going to see the end of Martha Stewart Living magazine within the next year or two, or at least see it rolled up into something else. If you haven’t heard, the two MS magazines were sold to Meredith, and the company Martha Stewart Living Omnimedia (MSLO) was sold to Sequential Brands Group, whatever that is. I remember when MSLO went public, the shares sold for something like $38 each. I long thought about buying 10 shares, (especially after the price went way down), just to own a bit of it, but I never did. The price of the subscriptions has decreased with the new owners, too. Meredith also publishes, among others, Better Homes & Gardens, Rachel Ray Everyday, Shape, and Parenting.
My favorite quote from the article:
“The change will be invisible to the consumer, and will help to further strengthen the Martha Stewart brand in the advertising marketplace,” said Meredith National Media Group president Tom Harty.
No, it isn’t invisible, I saw it. Yesterday I received the April issue, and it didn’t take long to flip through it. On page 22 in the Good Things section is a runner constructed from four IKEA Signe rugs. That’s lovely. . .except I did that ten years ago as a bathroom runner, since the cats liked to drop their midnight hairballs in the bathroom. I stitched them up on the machine (exactly the way they do, lengthwise) using white upholstery thread, and now I have four of them to chose from. Completely machine washable (except I have no more cats.) The From Martha column is all about Martha getting her hair done. This was NOT what Martha Stewart Living was all about.
And in the magazine wrapper was this “gift” for renewing:
This doesn’t look like anything Martha. I start flipping through and see recipes calling for a box of cake mix or refrigerated pie dough. That’s not Martha!! I up the front cover, and I see:
More “church lady” kinds of desserts, and not the kind of thing I’d ever make. I gave it to Neighbor T upstairs, since she’s kind of a “church lady,” and does like that sort of thing.
It’s no longer Martha Stewart Living. It’s Better Homes & Gardens 2.0.
OK, I’ll quit griping and complaining. For a while. Let’s talk about something more interesting.
Although I haven’t done a lot of waffling in a while, it’s because I’ve been using the Crock Pots a lot. Now from the company that brings you the Internet-Of-Things slow cooking machine that you connect to your WiFi and control with a smartphone app, and a slow-cooking arrangement called a “Hook Up,” comes this new 5-in-1 Multi-Cooker that bakes, steams, sautes and roasts in addition to slow-cooking. It’s the idea is that not only can you brown your meat before you do the slow cooking, you do it in this appliance, and the one-pot convenience saves time and washing extra pots. It also doubles as a small counter-top oven (I don’t know if it would replace my toaster oven), and you can steam in it too. At $150, I’m not in a hurry to order one. If I were to get one I would probably ditch at least one of my two “dumb terminal” Crock Pots, and maybe bake more in it. (A baking rack is included for things like custards.) I did notice that many of the people writing reviews received a “free sample” to try out. No, I didn’t get in on that one, I wish. Oh, well.
I’m not big on buying every single new appliance out there, especially if it does just one thing (like popcorn.) But this might be a good bridal shower gift with wedding season coming up soon. Or a graduation gift for someone who’s heading to college in the fall and likes to cook.
Now, let’s talk about waffling. Yes, again. If you haven’t become hooked, keep reading, you just might.
On Sunday (on Facebook) a post appeared from a certain author (guess who?) discussing spaghetti pie. And then it turns into Waffled Spaghetti Pie. Yes, Spaghetti Pie in the waffle maker. Pecorino Romano AND Provolone cheeses? Oh, yes. . . .
No, I’m probably not going to try it unless I decide to pop for gluten-free spaghetti. Well, now that I think about it, I just might. That looks pretty darn good, doesn’t it?
Taste tester and friend of the blog Neighbor E was given some fresh garden produce recently, and he gave me some of it because he wouldn’t be able to use it before it went bad. The carrots nearly as big as my forearm were used in some stewed lentils, which I’ll talk about in a future post. (He and Neighbor R loved that one.) Since I don’t normally buy potatoes because of the high starch content, I didn’t use them right away, just thinking about what I might do with them.
Then it hit me: hash browns. But not just any hash browns.
You may have seen the Pinterest or Facebook post showing you how to create them in a waffle maker from frozen tater tots (and I talked about that the first time I brought up waffling.) Unless you’re in Denny’s or some other high-end restaurant (yes, that’s sarcasm), you’re probably not going to be able to get them nice and crispy making them from scratch. So, I cracked open the new holy grail of appliance cooking, Will It Waffle? and sure enough, there’s a waffled hash brown recipe. With fresh rosemary from the HeatCageKitchen garden!
Really, it’s a bit of work, but simple. You shred up the potatoes, either by hand or with a noisy machine.Here’s the trick: you must remove as much of the water as you can. My way was to use this long-forgotten over-the-sink colander, spread them out, then blot and squeeze with paper towels. Blot and squeeze as much as you can to remove the water:
I am now out of paper towels.
I let that sit in the colander while I chopped up the fresh rosemary, and mixed it with the salt and pepper:
Melt 2 tablespoons of butter to brush onto the waffle maker, which by now should be getting hot enough to cook:
Mix the shredded potatoes into the seasonings, mixing well:
Then pack it onto the waffle plates:Spread it out all the way to the edges of the waffle part. Remember, it’s not cake batter or eggs, so it won’t run anywhere:
Let me warn you that unlike eggs, this will take about 10 to 12 minutes to finish cooking. The drier your potatoes, the crispier the hash browns. When it’s done, it looks something like this:
But cook it as long as you need to, until it’s crispy the way you like it. I actually cooked that one a little more so it would get crispier.
Once it’s done, take it out and cook up hot, puffy scrambled eggs right behind it. Breakfast!
When it’s ready, serve it with ketchup, sour cream, salsa, or whatever you like on your hash browns. I normally don’t have sour cream around, but because I’d made coleslaw earlier in the week, I had some.
No, hash browns are not on my regular rotation, but someone gave me potatoes, so I figured out the best use for them. Delicious. How come we didn’t think of this before? Well, Daniel Shumski did, and we are all grateful for his expertise, too.
Oh, and don’t think you have to keep these for breakfast. Make them anytime you’re in the mood, OK? And as I told someone last night on the phone who was having cereal and milk after an unexpected double shift, “breakfast for dinner” is a thing now. Wouldn’t be a bad thing for dinner anytime. (And AC will probably be checking them out next time she comes by for dinner, too.)
Got some potatoes? Get out your waffle iron and start making hash browns. Even just once, you’ll enjoy the heck out of it, but I bet it won’t be the last time.
Hello, Dear Readers:
Today, it’s all about you and your waffle maker. It’s not just for breakfast anymore. But there is some breakfast to be discussed, as well as lunch, snacks and dinner. As I mentioned in my previous post, life has gotten in the way big time, but I have been using my waffle maker regularly and finding new things to cook in it. As well as things NOT to put in it. But really, there is more to a waffle maker than just breakfast.
This article discusses the cultural transformation of breakfast here in the US. It’s not just grabbing a bite on the way out. . .it’s a “breakfast occasion,” or an “experience,” I guess. To paraphrase the late Rodney Dangerfield, breakfast wasn’t getting respect. Now it is.
From the same website, an article about how food manufacturers are “riding the wave of gluten free.” Of course, if you actually HAVE problems with gluten, you’ll know it’s not a new thing in food, something pundits don’t seem to get. More and more observers think gluten-free is a “food fad,” like super-foods or juicing. If you are gluten-intolerant, let them know it isn’t.
And the company that helped sustain me during my years as a working student at Tulane, Taco Bell, now serves alcohol. I didn’t drive for a long time, so I could indulge a bit after class if I was taking the bus home. But that’s about 20 years too late. Last time I tried to get food at Taco Bell, I couldn’t tell one thing from another on the menu and ended up at a Starbucks asking for breakfast sandwiches. At about 5:00 pm on a Sunday.
OK, now onto the most hotly anticipated blog post I’ve written this year! (Maybe.)
Do you like waffles, but don’t make them very often? Do you have a waffle iron but just give in and buy Eggos? (If you do–shame on you!) Is your waffle maker in the back of the cabinet, covered in dust, because it’s just too much trouble for once in a while? Or are you stuck in a rut, maybe sick of “clean eating,” and want something new? Have I got a treat for you, and clean eating even can be part of it.
Recently I bought a new combination tabletop grill and waffle maker. (I know, I shouldn’t have.) The Cuisinart Griddler is something I’ve looked at for some time, but of course, I also wanted the waffle plates, which, when bought separately, are $40 extra. Then one day, I got one of those glossy fliers from Bed, Bath And Beyond (with a coupon attached.) The Griddler normally retails there for $99.99, and you have to order the plates separately–but now all of a sudden, the waffle plates are being offered as a “bonus” with the Griddler.
Woo hoo! (And now Amazon is selling the Griddler and waffle plates as a bundle.)
I know, I know. . .I REALLY shouldn’t have. I was feeling really blue, and when I found out about the bonus plates, I grabbed one of the coveted 20%-off coupons, drove down to my local BBB and my credit card bought me an early birthday present. So I got what I wanted, for about half the price I would have paid normally.
After explaining this to Neighbor K (who thought I’d done something really bad, but it wasn’t shopping), I showed it to her and offered her the old waffle iron, and she accepted. I was thinking of giving it to the Salvation Army if she didn’t want it. It’s nice, and it works, but it only makes two at a time and is a pain to clean.
The first time I got married (in 1981) one of my bridal shower presents was an early model of this Black & Decker 3-in-1 waffle maker and indoor grill. In fact, that’s what I was thinking about one day when I started seeing these recipes, and actually looked at it again on Amazon. But I really wanted the Cuisinart Griddler with the waffle plates, which ended up being nearly the same price, and I was lucky enough to get it. Like the B&D, the grill/griddle plates pop out and are reversible (the Cuisinart waffle plates aren’t reversible.) Honest, I wasn’t much of a cook in 1981, but I tried, and utilized the counter top grill many times. It’s where I tried out the two waffle recipes from The 20 Minute Natural Foods Cookbook on my (first) husband. He’s still alive, so it couldn’t have been that bad.
If you’re looking for inexpensive, I did accidentally find this model on Gevalia’s website–yes, the mail-order coffee company–that’s in the clearance section. Never mind why I was on Gevalia’s website. No, I didn’t sign up, either–you can buy their coffee in SuperTarget now.
Admit it–you signed up back in the 80’s for the free coffee pot, didn’t you? Well, of COURSE I did! I killed a few coffee pots, too, back in the day. I had one of the first drip models that ground the coffee and brewed it. Now I use a French press, and I just have to keep the spare glass beakers around–easier, since Sur la Table will be opening soon in my neighborhood.
Back to waffling in current day America.
Some time ago, I started seeing posts on Facebook–both pictures and video–of different things to make with a waffle maker. First was an omelette. (If you go to YouTube or Pinterest and type in “waffle iron recipes,” you’ll get thousands of hits, so enjoy yourself.) Then I saw someone place frozen tater tots on a waffle maker, lower the top, and come up with. . .hash browns. (The only time I’ve ever *wanted* to buy frozen tater tots.) Another entry saw canned cinnamon rolls, popping them open, and placing them cut side down onto the waffle area and lowering the top. Cook them for a few minutes, drizzle some of the icing on it, and they’re ready. (The only time I very *nearly* bought a can of cinnamon rolls to try it.) Take a look:
You can find an article with 17 recipes for your waffle iron on BuzzFeed, including one from a blog I’ll talk about in a bit. But there are literally hundreds of recipes like these on Pinterest that float over to Facebook, and videos on YouTube galore. Just about using the waffle maker for something other than waffles. Like bacon or sausage and scrambled eggs on the waffle maker. Did you think about doing that? People have–and you can too. How about a low-carb, Paleo pizza?
If you’re one of those people who likes the idea of a breakfast SANDWICH, you have some options as well. Matt Robinson of RealFoodByDad also has a Frittata Waffle that’s an easy option for those who need breakfast on-the-go. I need to try that idea soon, too, and maybe look up more or fiddle about with this recipe, too.
Before I continue, let me point out that the Cuisinart Griddler, and many others like it, have a grease trap that you must remove, empty (if needed) and clean. The Black & Decker 3-in-1 doesn’t have a grease trap; you put a little bowl behind the corner if you’re going to cook something like bacon. Also, make sure it’s on a flat surface. Why?
I recently attempted to cook scrambled eggs on the flat griddle, because the waffle plates were in the dishwasher. It wasn’t flat on the stove surface. (I don’t have a lot of room here.) My perfectly scrambled eggs rolled directly into the grease trap. It was clean, thank heavens. No matter–using potholders, I removed the grill plates and replaced them with the waffle plates after I washed them by hand. When the waffle plates were hot enough, I went back to cooking eggs on the waffle plates. Like I tell you, I speak from experience.
Now back to waffling.
Intrigued by these simple but innovative ideas, I went looking for a gluten-free waffle idea, since I haven’t made any in some time. I’ve made the vegan ones from Erin McKenna’s second book many times, Babycakes Covers The Classics, but that’s been a while (although I made a batch one Sunday because I was out of eggs.) I looked in The Joy of Gluten-Free, Sugar-Free Baking, and found a recipe on pages 135 and 136. Made with nut flours and beat in your stand mixer, they’re pretty good, especially with the sugar-free raspberry syrup I bought and never used (it’s gone and they don’t make it anymore.)
It’s a simple recipe, but I only had almond flour handy, so that’s what I used.
But what else is out there?
Pinterest yielded some delicious options, although my first attempt at gluten free waffle brownies didn’t work well. The second recipe, from the blog Edilble Perspectives, is pretty darn good, even if I messed around a little with the recipe to make it sugar free. I only had brown rice flour, not sweet rice flour, and of course, had to fiddle about with the chocolate and Somersweet to make it sweet with unsweetened chocolate.
Just mix it up like you would any standard brownie recipe and drop it on the hot plates:
A few minutes later:
Anyway, you end up with this:
Top them with additional SomerSweet (or other sweetener), add ice cream, or however you like to top brownies, and enjoy the heck out of it.
If you want fast and easy, (and aren’t concerned about GF or anything) you can also get a boxed brownie mix, make it like you normally would, but instead of baking them in the oven (even the toaster oven), use the waffle maker. They’re almost instant brownies. You can do the same thing with cake mixes.
Are you seeing the value of this yet?
Doug Armstrong shows you how to turn leftover pizza into pizza pocket here, along with some other interesting kitchen hacks in a 4-minute video. His “waffle iron hacks” video is here, and Doug shows you paninis, the cinnamon roll trick and other desserts with your waffle maker in this 3 minute video. He’s British, and he’s pretty cool in the kitchen, too.
Has it hit you yet that the humble, unappreciated waffle maker is actually a modified, useful indoor grill? Pay attention, grill masters–you’re about to get your winter alternative lesson. A waffle maker can be especially useful if you don’t live in the Lone Star State, where we grill outdoors just about year-around. But what’s wrong with a little indoor grilling, as long as there’s an electrical outlet nearby?
When I was cooking up some chicken thighs one night, I decided to try out one on the waffle maker. Know what? They cooked much faster on the waffle maker, so I turned off the toaster oven and cooked the rest that way. The second time, I decided to use the meat mallet on a pack of chicken thighs, coat them with a salt/pepper/garlic powder mixture, and they came out even better.
There’s even a blog dedicated to such an activity. Will it Waffle? is dedicated to finding out exactly what you can do besides make waffles in your waffle iron. Even Neighbor K was impressed with the concept (especially since I gave her the old waffle maker.) No idea if she’s tried it yet, though. The blogger and cookbook author, Daniel Shumski, who’s been waffling nearly everything he can think of, put together a book and published it–Will It Waffle?
Just published in August, this timely book has some delicious recipes and is easy enough for even novices to use. You KNOW I had to have it. But even more importantly, I had to talk to the author. I got on his website, and sent him an email. He was very nice, and offered to answer questions about it. Instead of printing the questions and answer, I’ll just tell you what he wrote back:
Awfully nice of him. Thanks, Dan!
NOTE: If you’ve got a gift-giving occasion coming up–birthday, wedding, or the upcoming Christmas and Hannukah–this book and any kind of waffle maker will make a really great gift for someone who cooks, is learning to cook, or wants to stretch their culinary muscles. Even if the gift is to yourself.
The book starts out with breakfast recipes, bacon and eggs, including a waffled sandwich, French toast with chocolate and whipped butter, sausage and hash browns. For lunch, sure you can waffle sandwiches–but did you think about quesadillas? How about a Waffled Croque Madame? (Page 49.) Burgers, meatballs, pizza salmon, and filet mignon–yes, in a waffle maker, folks. A Waffled Tamale Pie that looks amazing.
I won’t be trying the waffled kale or the waffled eggplant. You KNOW how I feel about eggplant, right? But if kale and eggplant is your thing, Daniel’s got you covered there, too.
What did I do with this book? Oh, lemme tell ya. . . .
The first thing I tried was the “Fawaffle,” or “waffled falafel.” I already had everything on hand, so I tried it first. As you may know, I do love FiveMinuteHummus, and make my own frequently. But I’ve never had falafel in my life. Nobody ever took me to a Greek restaurant, either in NOLA or here in Houston, so I had no idea what it was. (Ironically, last weekend’s new Pioneer Woman show featured Ree Drummond making things she’s enjoyed out of town, but never made at home before–a more traditional version of falafel as well as chicken & waffles, which I’ll discuss later.)
Well, I made it. I waffled falafel in my own kitchen, and it’s a recipe I’ll make for the rest of my life. Delicious comfort food. Yes, it’s that good, with or without hummus. Just remember that you have to use dried chickpeas, soak them in the fridge overnight, and then mix everything together. I left out the 2 tablespoons of flour, and I was thankful that it wasn’t an essential–so mine are gluten-free, too!
Soak the beans first, then use the food processor to blend it all together:
This is what you end up with:
And just load ’em up into the heated waffle maker:
Admittedly, it’s a bit weird–but you know me. If it sounds good, I’ll try it at least once. So, tell me–good?
Oh, Holy Shish Kebab!
Also note that falafel is traditionally deep fried. But here, in the waffle maker, there’s just a little oil involved. And it’s fast, too.
I decided to enlist someone else’s taste buds, so I went to see Neighbor K with two freshly waffled Fawaffles and a little hummus. Asked her to try them and see what she thought. At first she said she’d try them later–fair enough, no rush, but she took one bite. Then another. And another, and proceeded to gobble them up right in front of me until she’d finished them both. I warned her that they had onion in them, so Daft Pug should not be sampling them.
I mentioned that I’ve never had falafel in my life, never been to a Greek restaurant either, so this was my first time making and eating it. I grew up in New Orleans, most of the food was local, Italian, and one or two Mexican. You had to go out of your way to find Greek, although I’m sure it’s not that way anymore. K’s comment: “You’ve never had falafel? You’re weird!”
And that’s the last time K was offered something to taste test, and the last time she will appear in the blog. Ditto for Daft Pug. Sorry, Little Buddy. (I have a new taste-tester lined up, the aforementioned Neighbor E.)
Meantime, I wanted to try something else I’d never used before–plantains. Friend of the blog RR is Puerto Rican by birth, and of course, his mother cooks a lot of Spanish-influenced dishes. (I’ve told him for years that if ever I find myself with a Hispanic boyfriend, she’s on the hook for some cooking lessons.) I texted him, but he wasn’t available to chat, so I sent him this picture:
RR texted back: “Look at you!” I’ve never had plantains, either. But I sure did like this one.
The first thing you do is make the dipping sauce, which is nothing more than cilantro, garlic and olive oil:
Let that sit while you’re making the rest of it, then remove and discard the garlic. Oh, yum! Now back to the other part.
Plantains don’t “peel” easily like a banana does, you have to chop off the ends, and then make slices in the tough, fibrous covering:
Then slice like you would a banana:
Let me back up a bit. Waffled Tostones are plantains sliced up, fried quickly and then waffled. Plantains that have been sitting as long as these were became sweet, but the first time I tried doing this, they were ripe but not sweet. These ended up being soft like a ripe banana, so it didn’t work quite as well as the first time. Once I got the slices done, they went into the frying pan. (I used refined coconut oil.) They’re fried up pretty quickly, so you carefully take them out and put them on a paper-towel-lined plate. (Be especially careful if there are children about–hot oil is no fun in the wrong place.)
I didn’t take any more pictures of the waffled tostones, I was too busy eating them. Yes, they ARE worth the trouble.
Because the green onions became two feet high in the HeatCageKitchen garden, I decided to try Daniel’s Korean Scallion Pancake Waffle (aka “Pajeon.”) I ended up doing this twice–once according to the book, and once with gluten-free flour. Know what? They’re both good. Plus, Daniel also points out something that I like to mention: cut the white, rooted bottoms off your scallions from the grocery store and grow them back. He suggests putting them in a glass of water–I’ve done that, and I’ve stuck them directly into soil, and both methods work. However–I highly suggest buying organic green onions if you’re going to grow them. First, they’re probably not genetically modified, and two, no other issues like pesticides or other stuff. I’ve grown both, and the organics shoot up to the sky.
My, what big onions you have!
Thanks, they’re organic.
But seriously, this recipe, while really easy to make, is, essentially, a flour ball–so keep that in mind if you’re trying to cut down on that sort of thing. A cup of flour, a teaspoon of salt, a teaspoon and a half of sugar, and a cup of water. Mix it, and pour over your cut onions which you place in between the divots.
And the blogger learns a new word: divot, or the thing that makes the square in the waffle. (Honest, I didn’t know!)
Cover the whole thing:
Close the lid, cook them til they brown nicely (this is true for both regular and gluten-free flour) and you end up with this:
Make up a bit of dipping sauce from the book (1 tsp toasted sesame seeds, 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, and 2 tablespoons honey, then mix it or shake it up) and you’ve got a tasty little snack going on. I didn’t eat a whole gluten-heavy waffle, but I did nibble a bit that came off on the waffle plate. Tasty, just like the gluten-free version, and while it’s somewhat crispy on the outside, the inside texture is more like sticky rice. With no egg, yeast, or baking powder, it’s just kind of sticky. This is not a deterrent, however.
Daniel also suggests using other veg, such as zucchini or carrots, in place of the scallions; just cut them down to matchstick size to fit the grooves.
Another week, I wanted to try out two more recipes, but I sorta did them my way. Grilled Pineapple and Grilled Halloumi are two separate recipes from the book (there is watermelon involved with the Halloumi), and I had them just because I wanted to have something different.
I had some Halloumi left from a previous trip to Trader Joe’s; it’s quite expensive elsewhere, so I get it when I go and freeze it. (Unfortunately, at Trader Joe’s, it’s a “seasonal” item for grilling.) If you’ve never had Halloumi, it’s like feta, but not quite as acidic. Halloumi also doesn’t melt away like feta, holds its shape and stays in the fridge a long, long time. I started by slicing up the cheese and cooking it half and half:
After the pineapple was finished, I finished up the cheese:
Now, before you go getting worried and thinking, “Amy’s eating pineapple and cheese for dinner?” Well, these are items I already had on hand, and it was easy, so I did. It’s not Velveeta, either. I don’t buy Halloumi very often, either–only when I head to Trader Joe’s. (No sign of them coming to my part of Houston yet.) Unfortunately, because it’s a “grilling cheese,” Trader Joe’s considers it a “seasonal item,” darnit! So if I want more, it’s back to Kroger or HEB for some that’s at least double the price. Wish I’d known–one day I’ll have a cheese freezer where I can buy it on sale and keep it for whenever.
Most of the recipes in this book involve. . .flour. So, there’s a good chance I won’t be making all of them. But there are plenty of recipes that don’t involve flour or might be worth experimenting with gluten free flours to try these interesting recipes. I sure would like to figure out how to make that pizza crust with GF flour and waffle it. Maybe next weekend I’ll try it.
Oh, and one thing on the famous “Chicken & Waffles”–it’s NOT, as many people believe, a “Southern dish.” I grew up in the South, and never heard of Chicken & Waffles until the last couple of years. (Friend of the blog CN likes a place in Houston called The Breakfast Klub, a Midtown Houston place that serves, among other things, Chicken & Waffles; I’ve not been there myself.) Some clicking around revealed that no, it really isn’t Southern at all–and NPR has a whole story about it. If you start talking about C&W being “Southern,” be prepared to have your face slapped. It began in Harlem, of all places, and is now served as a “soul food” dish nationwide. I wanted to yell at Ree Drummond last weekend for calling it a “Southern tradition,” because, it really isn’t. Now that you have been educated on the subject, please do not say that again. Thank you.
But you can certainly MAKE Chicken & Waffles all in the waffle maker, of course.
Admittedly, not everything will waffle. Smoothies, soup, salad greens–no. But to go with that Pea & Pesto Soup, a nice Gridded Grilled Cheese sandwich (page 37) or a nice Fawaffle might just fit the bill, right?
Remember, Thanksgiving is coming up quick. Wouldn’t some waffled brownies, cakes, or other desserts have a place? (Waffled Oatmeal Chocolate Chip Cookies, page 163, Red Velvet Waffle Ice Cream Sandwiches, page 169, or a Wapple Pie, page 175.) How about some Stuffing Waffles on page 156? Consider Waffled Macaroni & Cheese on page 67, where Daniel supplies his own recipe for a baked M&C and waffling it. Sure, it’s more work than a box–but it is Thanksgiving, right? Make extra, because it’s going to go fast. And anything you can do ahead of time is always going to help.
At the moment, I don’t have any waffling recipes posted on the recipe page, but I hope to get them up soon, along with some Thanksgiving recipes (if I can find them again.) But really. . .they’re everywhere, just go look for them on Pinterest for starters.
Give it some thought as you plan your upcoming holiday meals, or even next weekend. A waffle maker can make things easier, especially if you get some extra help. Remember, it’s 110v, so you can plug it in anywhere–and that will come in handy in a crowded kitchen, any time of year.