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Category Archives: Pancakes / Waffles / Crepes

Roasted Beet and Goat Cheese Waffles

Roasted Beet and Goat Cheese Waffles

My waffle iron is getting a lot of use this past week!  I love savory waffles and the combination of beets and goat cheese made for a tasty filling here.  And those beets were probably the last vegetable that I used up from last year’s CSA (Wysmykal Farm), just in time to start preparing for the next one.  I tend to use every bit of my beets, by cooking the greens in various ways, and usually roasting the beets, much of which ends up frozen for later use.

You can, of course, also use boiled beets, or even try them pickled, but I love how roasting the beets brings out their sweetness.  And for me, it’s also simplest that way.  I just give them a rinse, wrap them in foil and toss them in the oven at around 350 until they are soft, let them cool, and the peels come right off.  They freeze well, and then you have them on hand for soups, salads, or recipes like this.

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Chipotle Squash and Cheddar Waffles

Chipotle Squash and Cheddar Waffles

 

Snow days and freezer overflows mean lots and lots of cooking.  This past week I’ve made soups and stews to use up the last of my CSA frozen veggies from the year along with a few other things.  I’ve been trying to choose my carbs more carefully in the new year so decided to whip up a few new waffle recipes to have for snacks, breakfast or in place of sandwich bread (I had a breakfast sandwich with one of these today, so good!).  These waffles are gluten free and good for a little extra protein.  And best of all, easy to make.

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Beer and Cheddar Chickpea Waffles

Beer and Cheddar Chickpea Waffles (2)These savory beer and cheddar waffles are great for breakfast, lunch or snacks.  Enjoy them on their own with a dipping sauce of your choice (I have a dijon mayo here), or as I also have, used them in place of sandwich bread! And as long as you use a gluten-free beer, the chickpea flour used in these waffles means that they are not only filled with extra protein, but gluten-free too.  As with other waffles I’ve made, I also find that these stand up great to freezing, and are easily re-heated.

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Savory Chickpea Waffles (aka “Fa-waffles ! )

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Falafel Chickpea Waffles2

Apologies for the extended blogging hiatus !  I’ve still been cooking, just not developing any new recipes.  And sadly, I got into a little bit of a blogging slump.  It happens.

Thankfully my inspiration was not lost forever.  I tend to get really back into the swing of things once my CSA starts up for the year and I have to get creative with all my veggies.  The main recipe you see here (the waffles) didn’t use any of that up yet, but that lovely salad you see there is full of lovely new greens from Wysmykal Farms.  The feta is local too, from Holmestead Cheese.

I’m a big fan of using chickpea flour in every day cooking.  It satisfies a carb craving, but also delivers about 20 grams of protein per cup, which is a great bonus in healthier eating, especially if you are following a vegetarian diet.  I mostly like it for its taste, really, and after checking out this recipe for socca waffles, I was inspired to incorporate falafel flavors into a handy (and might I add, non-fried) meal or snack.  I opted to leave out flour or bulghur in the recipe, which also ended up making it a gluten-free waffle.  I was really pleased with how these turned out. And they whip up in no time.

As you can see, I served mine with a tahini sauce (I used this one) and a salad with a simple herbed lemon and EVOO dressing.

Ready for a recipe?

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Buckwheat Wraps – Two Ways ! (Savory & Chocolate Banana)

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Wraps

With all the stormy weather we’ve had here in Nova Scotia this weekend, I have been cooking non-stop (and of course, some Netflix binge-watching to boot).  In addition to the recipes I’ve posted on the blog the past few days, I’ve made a lentil casserole, a chickpea stew, and a pot of soup (recipe to come).  Plus, I decided to whip up some of these buckwheat wraps to keep in the freezer, kind of along the same lines as the ployes I’ve made in the past.  Now, I’m not averse to buying regular wraps, tortillas or what not, but I do like to get a little something extra if I’m going to use them, so in this case, a little protein and fibre.  A bonus is that these also happen to be gluten free as long as you are careful with your baking powder.  Read the rest of this entry

Colcannon Waffles

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Colcannon WafflesAre you hosting a St. Patrick’s day brunch this year, or maybe just looking for a tasty weekend breakfast any time of year?  These savory waffles are a great option.

Colcannon, a simple dish of creamy potatoes, kale or cabbage, and buttery onions, is one of my favorite Irish dishes, and reminds me a lot of the “oniony hash” we eat all the time back home in Newfoundland (often made from Jigg’s Dinner leftovers).

Last year, I made potato farls for the first time, and loved the results.  This year, I decided to mix things up a little bit and bring the same sort of potato pancake idea to this dish.  I hope you enjoy them as much as I did !

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Savory Spinach and Sweet Potato Waffles

Savory Spinach and Sweet Potato Waffles2

We are now on our second (and soon to be third!) snowstorm this week, so I am spending the snow days cooking and stocking the freezer.  And because I also decided to treat myself to a new waffle maker this week, I decided to try out a new recipe.

These savory waffles are very versatile, great for breakfast or snacks, you could even make a sandwich with them.  They are equally tasty fresh from the waffle maker, or at room temp, so they make for great on the go snacks as well.  They cover all the bases, filled with vegetables and a little added protein and fibre from lentils sneakily hidden away in the batter. Read the rest of this entry