It’s Waffle Wednesday

Hey fellow foodies.  I’ve been thinking a lot about waffles. And I just looked it up. National Waffle Day isn’t until August 24th. I can’t wait that long to celebrate. I like waffles and today’s Wednesday. I am declaring this Waffle Wednesday.

A few weeks ago, I was experimenting in the kitchen and I came up with this fantastic idea of combining my love of potatoes with my waffle maker. If you’ve been following me, you may have seen my earlier post about waffle potato fries.  While those are totally delish and super easy to make, I wanted to combine a few types of potatoes and make something even more delicious.

To backtrack a little, I often spend some time each Sunday batch cooking for the week ahead. It’s really easy to carve out a couple of hours and prepare things like rice, potatoes and some broccoli and even some beans all at once. When you do this, you are never at a loss of “what’s to eat”. No one likes to come home “hangry” and reach for a bag of chips. If you’ve got rice and veggies prepped in your fridge, then you can easily throw together a meal.

Potatoes are a nutrtional powerhouse, in case you were wondering. Sweet potatoes are high in Vitamin A and rate lower on the glycemic index. They are also slighty higher in fiber and lower in calories than the white potato.  But, white varieties, including the yukon gold, provide 1/3 of the daily allowance of Vitamin C and they’re also high in potassium, magnesium and iron. All are fat free and should be included in your diet as a whole food.

So, back to the potatoes. I had a few already cooked yukon gold and sweet potatoes in my fridge. I decided to take two yukon gold potatoes and one sweet potato to make this dish. I mashed all of them in a bowl–with the skins on.   I added some seasonings and crudely formed it into sort of a “potato snowball” for lack of a better word.   I seasoned mine with garlic, salt and pepper and dried rosemary. The rosemary makes it smell and taste lke Thanksgiving. I’m sure you could add whatever spices you like. I then placed the “ball” on the heated waffle plate and smashed it down.  I let it do its thing and peeked after about 10 minutes.

Potato Waffle Mash Up

  • Servings: 1-2 waffles
  • Print

Ingredients:

  • 2 Yukon Gold potatoes, cooked and cooled
  • 1 sweet potato, cooked and cooled
  • 1/2 t. kosher salt
  • 1/4 t. ground black pepper
  • 1-2 t. dried rosemary
  • 1/2 t. garlic powder

Directions:

In a medium bowl, mash the potatoes, leaving the skins on.  Ideeally, you want a one a two thirds potato and one third of sweet potato as a ratio.  If you have too much sweet potato, the waffle will burn. Add the seasonings and use a fork or your hands to mix in the seasoning well. Form a ball with the potato and place the ball on the preheated waffle iron plate.  (See tips) Close the plate and allow the waffle to cook. Everyone’s waffle iron cooks differently. Mine took about 8-10 minutes. Avoid “peeking” or the potato will stick to the plates. I did not spray or oil my plates and they did not stick at all.  I have a CuisinartWaffle maker.Enjoy!

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When I opened up the waffle iron, I was treated to a perfectly browned, crispy yet still fluffly potato waffle. Naturally, I served mine with a big side of steamed broccoli. Always need to get those nutrient-rich greens in with every meal.

Tips: If you pre-cooked your potatoes, you may want to microwave them for a minute or two to make them easier to mash. Also, depending on the size of your potatoes, you may be able to get 2 waffles from the recipe. Also, don’t attempt to make this from sweet potatoes alone. You need the yukon gold potato to get the correct consistency.

I encourage you to try these. These could easily be breakfast, lunch or dinner. Tag me @heidicookplants with your photo. I’d love to see your litchen creations!

See you in the kitchen soon,

Heidi

Favorite Kitchen Essentials

Ignore the big 80s power suit….how about a salt and pepper grinder!

 

Welcome to the 20s my fellow foodies. As we enter the new decade, I can’t help but think about how far I’ve come in the kitchen in the past 30 years. Bridal showers have cetainly changed and so have the gifts! Who else remembers dressing up on a Saturday afternoon and opening beautifully wrapped gifts with elaborate ribbons? A lot more than my big 80s hair and power suits have changed. Amazingly, though, I still have a few of those handy items and I’ve certainly added my share of new and improved gadgets along the way. Here’s a few of what I think are must-haves in the kitchen.

I don’t think I have this EXACT pizza stone, but I do still have A pizza stone

The immersion blender. I use this handy tool at least once a week. It can puree a soup right in the pot so there’s no need to use a blender. Definitely a must have for my kitchen.

The Air Fryer. I have the Gourmia air fryer. It’s my second air fryer. I probably use this 4 times a week (maybe more). Air fryers have become so popular these days. They are a must have when you want to cook without oil and still get that crispy “fried” food. It’s a healthy way to enjoy so many foods.

My high speed mini blender, aka, The Nutri Ninja is probably my most used gadget in my kitchen. It’s small profile means it takes up little space and it is just as powerful as a blender. I use it to make dressings, like my peanut sauce. It’s also great at grinding up whole oats to make oat flour for baking. I can easily grind up nuts and nutritional yeast to make my own dairy free parmesan. I could go on, but I think you get it!

The Cuisinart Food Processor is another fantastic appliance for your kitchen. I have the 11- cup model, which is just the right size for me. I can’t say that I use it everyday, but my guess is that it’s used at least twice a week in my kitchen. My go-to recipes of Basil Pesto and No-Tuna Salad are made in no time with my handy Cuisinart.

Yep…I’ve still got that immersion blender circa 1990!

If you’ve got limited space and maybe you just want to start gradually, I recommend a waffle iron. I never had one until about a year ago, and I thought, “what took me so long?” The Cuisinart waffle iron that I have is not expensive, so you’re not making a huge investment. I use mine for breakfast, lunch and dinner. Just take a look at my post for potato waffles or this one for falafel waffles. A few weeks ago, I experimented with a sweet potato/yukon gold mashup waffle. Stay tuned for that recipe soon!

Waffles aren’t just for breakfast!
You can’t go wrong with any of these on your shelf

I can’t finish this post without adding my favorite cookbooks. The Engine 2 Diet Cookbook is still at the top of my list. If you’ve already got that one, then I suggest adding the following: Oh She Glows, The Vegan Air Fryer Cookbook and The Prevent and Heart Disease Cookbook. I know that last one doesn’t sound very sexy, but it is full of east to follow and very delicious recipes.

Thanks for taking some time today to read about a few more of my favorite things. Maybe you can add to your collection or leave me a comment and tell me what you think I should add to my kitchen. I’d love to hear from you!

See you in the kitchen soon,

Heidi

 

Hmmmm, I wonder what’s inside this beautiful gift???

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