Whole Grain Waffles with Baked in Fruit

Whole Grain Waffles with Baked-in Fruit

Though I am the queen of the sweet tooth, when it comes to breakfast I am not a fan of maple syrup dripping pancakes and waffles. I need something more wholesome and sustaining (all that sugar makes me hungry by 11am- am I alone in this??). These nutty whole grain waffles have just a hint of sweetness, tons of fiber, and who doesn’t love the taste of roasted caramelized fruits? All that goodness can keep me going for a good long time.

Like a lot of us I am up and out the door to exercise in the morning. My appetite doesn’t really kick in until I am well into my workout, and often by then feeling faded and struggling to ramp up. So my game plan is to have foods in the fridge or freezer that I can grab and eat between home and the gym, or tennis court. And that is the beauty of these waffles. Either made full sized and divided, or hand sized minis, I can be toasting them as I suit up, and grab them in a napkin as I head out the door to my workout.

Whole Grain Waffles- A Stack of Dishes

Whole Grain Waffles with Grated Apple- A Stack of Dishes

Whole Grain waffles- A Stack of Dishes

When I set to making whole grain waffles I usually make at least a double batch. In this case I did just that, and created several different versions using different fruits and nuts I had in the kitchen. The batter is made with coconut oil, which gives it a beautiful scent to begin with, but grated and sliced apples made their way in, along with blueberries, walnuts, pear slices, coconut, poppy seeds and lemon zest. It was great fun! And always a moment of surprise and delight when I lifted the waffle iron top. [Read more…]

How to Make Oven Crispy Root Chips

Crispy root chips- A Stack of Dishes

Let’s be honest, it’s not like I’m making a batch of snacks all the time. If you have company coming though, these crispy root chips are not tough to make and will make your guests feel oh so spoiled.

What I’m really imagining though is a cold Winter’s day where you decide to have a few pals over to sip and chat. It’s helpful that the oven will warm the house, and there is nothing like coming into a home where something good is cooking. I used parsnips and turnips here, but any ol’ roots kicking around your kitchen would work. Got a carrot or two in the drawer? How about a sweet potato, rutabaga and the golden child, regular potatoes! They don’t have to be the freshest either, so you would get a Home-Ec gold star from me from using all those latent bits in your veggie bin.

Sliced Turnips and Parsnips for crispy root chips- A Stack of Dishes

At first I thought I would slice the turnips with my favorite knife, but I then decided for best even cooking I should use my mandolin. So completely worth it. Whip whip whip and they are done. I was happy to cook and eat some turnips too. Who really eats those these days? I happen to love them roasted, but I can’t say they are anywhere near the top of my veggie hits list. Why is that? Perhaps I should do a turnip series, that could be fun…. parsnips are pretty miraculous too. The sophisticated cousin of the carrot. So refined, pale and delicate. They need to get their due also. [Read more…]

Delicate Smoked Fish Dip with Charred Leeks and Capers

Making smoked fish dip-A Stack of Dishes

Looking for a smokey dip that doesn’t include bacon? I can’t say it’s an equal exchange, because really- what is?, but this smoked fish dip has great flavor in a light and delicate base, which makes it easy to indulge in.

It’s no secret that I am a huge fan of smoked fish, and not just salmon. I grew up by the sea, and many of my school chums had families that fished those local waters (many of the others farmed the fields we drove past every day). Though I grew up on Long Island, it was far enough eastward to not have those glorious Jewish delis with their smoked sable and whitefish. Instead there was a guy, who is the son of a guy, who had been smoking his over-catch in his garage for decades.

 

Mixing the Smoked Fish Dip- A Stack of Dishes

The fishes that are best for capturing and infusing the flavor have the most fat, which is why salmon is such a favorite. My preferred fish is Bluefish. It was a bit of a bastard fish as a kid. Fresh it is grey in color, super oily, and it has a pretty decent fishy smell when cooked. Quite the opposite from say something like flounder or sole, which is virginal white, delicate and light- the princesses in the fish world. Bluefish, when smoked, is just so moist and buttery in texture. It can easily be mashed onto a cracker, no little annoying bones like trout, and a fraction of the cost of salmon.

Slicing leeks to be charred- A Stack of Dishes

The natural oiliness in the fish is not only the healthiest of fats you can eat, but it also means that when incorporating this fish into your recipes it becomes the flavor carrier. Most dips and spreads at a gathering are super fat bombs. One or two tablespoons can knock your diet socks right off- and who has just a tablespoon or two? I love them, I really do, and I’m not saying they shouldn’t be enjoyed, it’s just so super wonderful when you can enjoy something rich tasting and not have your liver end up in crisis. [Read more…]