Savory Corn Waffles with Yogurt Cream and Arugula Salad

Savory Corn Waffles with Yogurt Cream ~ A Stack of DishesIt shouldn’t surprise you to know that I am thinking about food all the time. Aside from the obvious fact that I must nourish myself several times throughout the day, I am also always thinking about flavors, imagining textures and combinations. To be honest it can be maddening at times to the point of being overwhelming. When I look into my fridge or cupboards I don’t see work or “nothing to eat”, I see endless possibilities. Oh where to start?

I keep a fairly well stocked pantry. For this I sometimes get chided by my wife- until the other day when she decided to prepare dinner. As she pulled together her menu she said, “I might have to go to the store- do we have fresh cilantro?” “SURE! I said” “Well, what about coconut oil, I’m sure we don’t have that.” Uhh… well yes, in fact we do. Plenty in fact.

And this is how I like it. Tools in the toolshed. Brushes, paints and canvas for the artist/painter. This is my playground. I can make stuff. {rubbing hands together with delight}

Corn Waffle with yogurt Cream ~ A Stack of Dishes I’ve been playing around in my mind with the idea of a savory waffle. Something earthy and toothsome and not just a block of doughy something. I had a ball with this concept, and came up with several really fun ideas (maybe soon to follow), but ultimately decided to land on this one. This waffle is laced with shredded carrots, and red pepper flakes. I made the batter a bit wet so the waffle came out crispy, and not as bready. For tang and texture I topped it with yogurt cream that is laced with fine olive oil and topped with blue cheese. Finally for an acid balance and snap I topped it with a lightly dressed peppery arugula salad.

An added bonus is the waffle is gluten free. A decision I made by choice. I used some chickpea flour in the batter, which also gives it a little extra protein, but if you don’t have a pantry like mine, feel free to switch it out with regular ol’ all purpose flour. No harm there.

btw- I love my waffle iron. It’s a pretty basic version. It goes right onto the stovetop. No cord, no honkin’ thang that will hog your counter. This one is slim and sexy and always at the ready. If you need to you can purchase a waffle iron like mine HERE
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Savory Corn Carrot Waffle ~ A Stack of Dishes

Savory Corn Carrot Waffles with Yogurt Cream
A crispy savory waffle with a bit of a bite, paired with creamy tangy yogurt, blue cheese and a light arugula salad.
Print
614 calories
52 g
57 g
40 g
13 g
5 g
270 g
238 g
13 g
0 g
32 g
Nutrition Facts
Serving Size
270g
Servings
4
Amount Per Serving
Calories 614
Calories from Fat 352
% Daily Value *
Total Fat 40g
61%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 26g
Cholesterol 57mg
19%
Sodium 238mg
10%
Total Carbohydrates 52g
17%
Dietary Fiber 4g
17%
Sugars 13g
Protein 13g
Vitamin A
113%
Vitamin C
13%
Calcium
26%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup yellow corn meal
  2. 1/2 cup chickpea flour
  3. 1 teaspoon baking powder
  4. 1 cup shredded carrots
  5. 1 teaspoon red pepper flakes
  6. 1/2 cup vegetable oil
  7. 1 cup 2% milk
  8. 1 whole egg
  9. 1/2 cup nonfat greek yogurt, plain
  10. 2 teaspoons fruity olive oil
  11. 1 oz blue cheese, thinly sliced (or crumbled)
  12. 3 cups baby arugula leaves
  13. 1/2 cup grape tomatoes, sliced in half
  14. 1 tablespoons olive oil
  15. 2 tablespoons sherry vinegar
  16. salt and pepper to taste
Instructions
  1. In a large bowl combine the cornmeal, flour, baking powder, salt, pepper flakes and carrots. Toss to combine.
  2. In a separate small bowl combine the oil, milk and egg.
  3. Add the wet ingredients to the dry and stir smooth. The batter will be fairly wet. Let it rest while you prepare the waffle iron.
  4. When the iron is hot, pour half the batter over the iron and cook until the edges are a deep golden brown to almost too dark. You want the waffles crispy and crunchy on the outside with just a little tenderness inside. Repeat with the second half of the batter.
  5. While the waffles are cooking, in a small bowl combine the yogurt with a pinch of salt and some pepper. Stir until nice and smooth.
  6. In a separate bowl add the arugula and tomatoes. Drizzle the olive oil and vinegar over and toss to coat. Season with salt and pepper to taste.
  7. To serve place two waffles per plate and top with the yogurt sauce. Drizzle a little fruity olive oil over the yogurt. Then top that with the arugula salad and blue cheese.
  8. * alternatively you may add the blue cheese into the yogurt and stir that smooth, or use a blue cheese dressing. It's all good.
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calories
614
fat
40g
protein
13g
carbs
52g
more
A Stack of Dishes http://www.astackofdishes.com/

Red Curry Chicken with Gingered Black Rice

Red Curry Chicken with Gingered Black Rice ~A Stack of Dishes

For those of you keeping track you might have thought I fell off the face of the earth. In many ways I have, but for good reasons.

Much of my time lately has been devoted to developing A Healthy Hunger. The work on the new business has been engrossing with little financial compensation, but the soul satisfaction is beyond measure. It means so much to me to help people to learn to love food, love to cook, and eat for a better, healthier life.

Red Curry Chicken with Gingered Black Rice ~A Stack of Dishes

Since launching the business about 6 months ago, the tribe of members is steadily expanding. Recently I started getting my first feedback from those following my menus. Dr’s reports and blood tests have come back greatly improved! Cholesterol down! Blood Sugars more stable!

Yes. It works. Eating well will impact you positively.

The other feedback is that cooking is not so terrible, and though some of the recipes are made with unfamiliar ingredients (tempeh? quinoa?), it’s all easy to prepare and delicious. Eating well is enjoyable. Doable. And beneficial.

Needless to say I cannot begin to tell you how tickled I am. Seriously- over the moon and beyond! This was the plan. To demystify good food and good food preparation.

In a few weeks I will be launching on A Healthy Hunger a 3 day challenge for Clean Eating. I know it’s hard during the summer, with so much socializing, to eat healthily- so what about focusing on excellent eating for 3 days of the week? Sounds doable right?

I’ll provide you with recipes for breakfast, lunch and dinner that your tastebuds will love and your body will appreciate. Think about it. Get your brain around it. You can do this, we’ll do it together. No charge, my whole hearted gift to you.

You’re going to love it, and love the way you feel.

Red Curry Chicken~A Stack of Dishes

In order not to miss this free challenge, head on over to A Healthy Hunger and sign up for the mailing list. You’ll get the news in your mailbox the moment it hits the airwaves.

I’m excited about this- I’m looking forward to you joining me.

Today I made you a delicious (AND healthy) grilled chicken that is marinated in yogurt and red curry paste. This lends a zing and a tang to the grilled chicken like no other. It’s not spicy, just zingy. The rice is chewy black rice that is scented with ginger, cilantro and scallions. It’s the kind of fragrant pilaf you would be happy doing a face plant into. It completely rocks the house.

Thanks for your patience all. I’ll try and be around more often. My heart is always there.

You can find red curry paste in the Asian, or Thai, section of your market, or you may purchase Red Curry Paste here. I use the Mae Ploy brand prefer it. You may also purchase the Black Rice here. Black rice is high in antioxidants and has a chew texture that is really wonderful. If you cannot get your hands on any, please substitute with brown rice or another grain of your choice.

 

**And don’t forget to join the mailing list at A Healthy Hunger for your FREE Clean Eating 3 day challenge**

Red Curry Chicken with Gingered Black Rice
Print
650 calories
84 g
52 g
21 g
30 g
3 g
279 g
1088 g
7 g
0 g
16 g
Nutrition Facts
Serving Size
279g
Servings
4
Amount Per Serving
Calories 650
Calories from Fat 186
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 8g
Cholesterol 52mg
17%
Sodium 1088mg
45%
Total Carbohydrates 84g
28%
Dietary Fiber 2g
6%
Sugars 7g
Protein 30g
Vitamin A
6%
Vitamin C
8%
Calcium
17%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons red curry paste, + 1 teaspoon
  2. 1 cup non fat plain yogurt
  3. 1 lb chicken tenders, tendon removed and pounded evenly
  4. 1.5 cup black rice (also known as forbidden rice)
  5. 1 tablespoons minced ginger
  6. 1/4 cup chopped cilantro
  7. 2 scallions, sliced
  8. 3 tablespoons fresh lime juice
  9. 1/2 teaspoon sugar
  10. 1 teaspoon toasted sesame oil
Instructions
  1. In a medium non reactive bowl, stir the curry paste and yogurt together. Add the chicken and toss to evenly coat with the marinade. Set aside for 15 minutes.
  2. In a medium saucepan combine the rice with 3 cups of water and a generous pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook until the water is absorbed and the rice is tender. About 20 minutes.
  3. Make the side sauce. In a small bowl combine the lime juice, teaspoon of curry paste, sugar and sesame oil and stir to thoroughly combine. Set aside.
  4. After the rice has been cooking for 15 minutes, warm a stove top grill over medium high heat and prepare with cooking spray. When the pan is hot, remove the chicken from the marinade, roughly scraping off the marinade, and grill for 3 minutes each side, or until cooked through.
  5. While the rice is still warm, add the ginger and cilantro and stir. Season with salt to taste.
  6. Right before serving add the scallions to the rice and top with the chicken.
  7. Drizzle the sauce over the chicken and serve.
Adapted from Inspired by Donna Hay
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calories
650
fat
21g
protein
30g
carbs
84g
more
Adapted from Inspired by Donna Hay
A Stack of Dishes http://www.astackofdishes.com/
 

 

Blueberry Crisp with Minted Coconut Cream

blueberrycrisp

 Lately I’ve been feeling my youth, or to be more accurate, the lack of it. That is not to say that I am feeling old, in fact I feel quite youthful. I am full of vim and vigor and can still touch my toes with ease. Though I sometimes peruse the obits, I do not fear my own mortality.

What I am feeling is more of a transience. I am feeling the loss of bare feet on grass, and cotton dresses on sunny afternoons. I miss long days filled with reading books on my back, and the sensation of endless time and wonder. I yearn for raining days spent making macrame bracelets, or even lanyard thing-a-ma-jigs.

I basically miss being a kid. 

ovenready

Summer days used to be so expansive for me. Each morning I would rise up, jump into shorts and a tee shirt, and delve into the vast open land of Free Play.

Perhaps I am missing being a kid in summer because we have such a long one here in Louisiana. It’s already been months now of warm days and flip flopped feet. In fact we are entering what I think of as the “Winter” of the Summer. This is when the temperatures reach over 95 degrees with it’s companion humidity. The heat forces one to dash from house to car, to then get blasted in the parking lot before diving into the frigid air of a market or store.

bitten

My first full summer here the weather baffled my sensibilities. The sun was  high, the light bright and dappling in the trees. Lawns are green and growing and the days go long. But there is not a soul in sight. No children squealing through sprinklers nor the thwapping of ball tossing in backyard play. It is desolate and quiet. Life here is shuttered from the heat- just like in the Winter when we bundle and turn within against the cold. The Winter Summer.

However, I do not complain. Not really. It still makes my heart happy to see sunshine and gardens growing. This year I planted several herbs in large pots. I opted for this method so that I might manage the tender leaves against the sun and heat. In the spring they took the sun full bore, but now they dance between light and shadow to spare them from exhaustion.

splash

The blueberries are from the Farmer’s Market and the mint is from my garden. I’ve always loved the pairing of mint and blueberries, and coconut cream, rather than whipped cream makes it even dreamier.

The spoils of the summer bounty.

I may still  yearn to spend my days skinning my knees, hop-scotching, or playing jacks, but there is much happiness in plates of warm blueberry crisp on the porch as the early evening comes upon us and pushes back the heat. Best served with friends languishing on cushioned porch furniture as the quiet of the day settles into night.

 

Blueberry Crisp with Minted Coconut Cream
Classic crisp with creamy coconut sauce with refreshing mint.
Print
309 calories
51 g
30 g
12 g
2 g
7 g
134 g
151 g
39 g
0 g
4 g
Nutrition Facts
Serving Size
134g
Servings
8
Amount Per Serving
Calories 309
Calories from Fat 104
% Daily Value *
Total Fat 12g
18%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 30mg
10%
Sodium 151mg
6%
Total Carbohydrates 51g
17%
Dietary Fiber 2g
9%
Sugars 39g
Protein 2g
Vitamin A
10%
Vitamin C
13%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 stick unsalted butter (8 tablespoons)- cold
  2. 3/4 cup sugar
  3. 3/4 cup flour + 2 tablespoons
  4. 1/2 teaspoon salt
  5. 1/2 teaspoon cinnamon
  6. 1 qt blueberries, fresh or frozen
  7. 1 can coconut cream
  8. 1/2 cup sugar, or to taste
  9. 1/4 cup fresh mint, minced
Instructions
  1. Preheat the oven to 375 degrees.
  2. Using a box grater on the largest holes, grate the butter into a medium bowl. Add the flour, sugar, salt and cinnamon. Using your fingers blend the butter into the dry ingredients until you get a wet sandy consistency. The mix should bind and clump when you squeeze it together.
  3. Toss washed and dried blueberries with the flour and place into an 9x9" (or comparable) baking pan and make an even layer. Add the crisp topping across the top making sure you cover the edges.
  4. Place the pan on top of a baking sheet and place into the center of the oven. Bake until the blueberries bubble and thicken around the edges and the topping is golden brown.
Make the coconut cream
  1. In a small saucepan add the coconut cream and the sugar. Heat over low flame and stir until the sugar is dissolved. Taste and adjust the sugar, and you may need water to thin. The consistency should be that of heavy cream. Add a pinch of salt. Remove from the heat and cool until warm to the touch and then add the mint. Serve the sauce warm or at room temperature.
Notes
  1. I often make double batches of the crisp topping and keep it in the freezer. I also keep a few bags of frozen fruit or berries on hand too. Frozen berries may be topped with the frozen topping and placed directly into the oven to make the best last minute dessert ever.
  2. Feel free to multiply or divide this recipe- individual crisps anyone??
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calories
309
fat
12g
protein
2g
carbs
51g
more
A Stack of Dishes http://www.astackofdishes.com/