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!

fullsizeoutput_993

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

Easy roasted brussels sprouts and sweet potatoes

Time to clean out the fridge! I found some less than desirable looking brussels sprouts lurking in the veg drawer, so it was time to bring them to life. I decided to pair them with a couple of not so pretty sweet potatoes that were also nearly past their prime. Today I am going to show you how to easily roast vegetables without using any oil. This technique works with ANY vegetable. I use this method with broccoli, asparagus, zucchini, squash-you name it!

IMG_1718
Veggies all cut up and ready for seasoning

I sliced the brussels in half and chopped the sweet potato into small chunks in order to cook evenly. I then spread all the veggies on a parchment lined baking sheet, drizzled them with some vegetable broth and covered them with Zatar seasoning. You can use any seasoning that you like. The Zatar spice blend is a middle-eastern blend that contains sumac, thyme, sesame seeds and salt. Next, I placed the pan in a preheated 400 degree oven. After 20 minutes, I stirred everything and continued cooking for about 15 more minutes. When they were finished, I removed the pan to cool and before serving, I drizzled them with some balsamic glaze.

When you cook without oil, your vegetables still get that crispy texture and you avoid all the added and unnecessary calories from the oil. You can see from the picture that “no oil roasting” in the oven still produces a crispy vegetable. Many of us were led to believe that oil was needed and was a”healthy” fat. It’s just not true. Oil is a processed food that provides no nutrients, only calories, which consist of 100% fat. In other words, eat the olive-not the olive oil!

I hope you give this technique a try. Brussels are a terrific green to add to your diet. They are considered a dark leafy green and they are rich in Vitamin C. Just one serving of brussels sprouts provides you with half of the daily recommended allowance for Vitamin C. And lets not forget the healthy benefits of sweet potatoes.  That beautiful orange vegetable is full of Vitamin A (beta carotene), and just delicious, too!

Leave me a comment and let me know what vegetable you decided to roast!

I have a new Facebook page. Please visit and “like” my page for more tips and cooking hints.

See you in the kitchen soon,

Heidi