What a fantastic idea: splitting waffles into individual squares and filling them with chutney! Genius.
The recipe comes to us from Vegalicious, and you'll find a recipe for the waffles as well as for the chutney.
Hmm - what if we can't find papayas? Perhaps mangoes would be a good substitute?
And just a reminder: this is most definitely a vegan recipe, so the recipe calls for "egg replacements" instead of eggs, as well as soy milk and soy margarine. And before you go changing the ingredients to real-milk products, try it vegan! You might just like it...
In the world of frozen food, the one frozen meal that has always perplexed me is the frozen breakfast. Why? Why do we make breakfast from the freezer?! Of all the meals in a day, breakfast is quite possibly the easiest one to make "from scratch." Heck, how hard is it to pop two slices of bread into the toaster? And yet the frozen food aisle has an entire section dedicated to frozen eggs with bacon, frozen breakfast sandwiches, frozen oatmeal. What is so difficult about making oatmeal that we have to turn to the frozen stuff?!
However, there is one frozen breakfast item that gets an excuse: the frozen waffle.
Waffles, you see, are not all that convenient to make. They're not difficult, but they do require the preparation of a batter as well as their very own, uni-jobber piece of equipment, a waffle-maker. A frozen waffle, if you find the right one, will not be anywhere close to as good as homemade, but are probably the least lame of the frozen breakfast foods. (About frozen pancakes, we are a little less forgiving because you don't need a special gadget or tool to make pancakes.)
Alright, full disclosure time: I made this rockin' buckwheat waffle from *cough* a mix *cough*. But the cinnamon-sugar apples? Totally my own.
I wanted to supplement the waffle with something from the fruit and veggie group, hence the apple addition. I rough-chopped and simmered the apple (an organic Gala) in a 1/4 cup of water until the pieces were soft, and then sprinkled it with a pinch each of nutmeg, cinnamon, granulated sugar and cloves, and them simmered for another minute or two. I drained the apples on a paper towel, lest the waffle get soggy.
Obviously, dear readers, I am in desperate need of a mix-less recipe for whole wheat or buckwheat waffles. Any suggestions?
Today is National Maple Syrup Day, and while it's common to pour maple syrup on breakfast foods such as pancakes and waffles, maybe we can do something a little bit different today.
You could make a Monte Cristo Sandwich, though the recipesI'mfindingonline don't have maple syrup listed in the ingredients. That's the way I've had them in the past, so maybe you can try it that way too. Having pasta tonight? Forget all about tomato sauce and put some maple syrup on it! Making peanut butter and jelly sandwiches? Maybe a dollop or two of maple syrup might make things interesting.
And then top it off with a cocktail made with maple syrup, The Misty Maple Leaf.
There is an annual debate in my house about what to have for breakfast on Thanksgiving morning. Half my family believes that that last thing we want to eat is anything that has to do with Thanksgiving since we'll be gorging ourselves on the same foods for three weeks straight (or however long the leftovers last). The other half of my family thinks that the whole day should be all about autumnal Thanksgiving foods, including breakfast. I change my mind every year, but this year, I may go with the latter half of my family just for Pumpkin Waffles, as made and blogged by Smitten Kitchen. The kicker in the recipe? Fluffy whipped egg whites that make the waffle batter light and airy.
Long before I was born, my dad worked at the International House of Pancakes as a short order cook. Because of that experience, he developed something of an intense pancake and waffle philosophy that included what should go into the batter, how they should best be cooked and what belonged on top of a pancake or waffle. Thanks to him, I grew up eating some really excellent breakfast goods.
It is also because of my dad that I am slightly alarmed by the Batter Blaster. It is a spray canister of pancake/waffle batter that you simply "point, blast and cook!" Oh, and did I mention that it's organic (because if it's organic then it must be good for you)? I believe that if you don't have the time to stir up some batter and cook it, then it's best to choose something else for your breakfast. Or when you make pancakes or waffles on the weekends, make a few extra to freeze for quick defrosting on busy mornings.
Has anyone tried this product? Are you intrigued or repulsed (or somewhere in between)?
Over on my personal blog, I played a game with my readers, and one of the questions that I asked them was about their breakfast preferences: Do you prefer savory or sweet?
A long time ago, I wouldn't have eaten anything other than pancakes, waffles, or French toast dripping with sugared fruits, maple syrup, and whipped cream. These days, however, I find those types of breakfasts more like dessert than a way to start the day. Is it my old age? Who knows? Regardless, I absolutely love a delicious breakfast of eggs in any format, whether it's huevos rancheros, eggs Benedict, an omelet stuffed with cheese and vegetables or simple scrambled eggs.
Which do you prefer for breakfast: savory or sweet?
It's always a struggle for me at breakfast/brunch time. Do I go savory and get an omelet made with farm fresh eggs and stuffed with garden vegetables? Or do I go sweet and basically eat something akin to a dessert in the morning like fluffy pancakes (I mean the word "cake" is in the name) dripping with golden syrup? If I were faced with the image of a chocolate waffle from Daddy O's in Toronto, artfully topped with red ripe strawberries, made up with gorgeous puffs of whipped cream, and dripping with chocolate sauce, and served on a contrasting blue plate, it would be no contest.
Forgive me Slashfoodies, for posting two breakfast food porn in succession. I can't help it because I think I am going through withdrawal for not having had a true Easter brunch yesterday (we had Easter lunch at 2 PM which was fabulicious, but I was hoping for breakfast foods).
Smitten Kitchen made these Rich Buttermilk Waffles from Mark Bittman after she couldn't find a recipe that she had read a long time ago. Though it isn't exactly the same -- not very sweet and with a soft texture -- she was slightly disappointed that the outside of the waffle didn't have a crunch.
Hey, even if these weren't that waffle, I'll take it!
You know, they say that you should try not to start your day with high-sugar carbohydrates because it makes you crave carbs and bad things for the rest of the day, but you know what? Screw them, whoever "they" are! How can you not start your day with something like these French Toast waffles, as made by InfraredHerring. The recipe is from a cookbook dedicated entirely to waffles, though this one is simply a soaking of rich eggy bread in a rich eggy sauce, then pressed in a waffle iron. Brilliantly delicious! And I seriously doubt you'll crave anything after a couple pieces!
Waffles are wonderful breakfast food. They are hot, satisfying and a great excuse to use lots of maple syrup. Jess, from Get Sconed! is responsible for this tempting Cinnamon Apple Waffle, topped off with a few spices of fresh apple in addition to the requisite syrup. It is also quite healthy, as far as waffles go, because it is made with whole wheat pastry flour and oats for an extra serving of whole grains. Unfortunately, Jess didn't include the recipe that she used, although since she gave a few hints as to the ingredients in her post, the recipe is probably very similar to this one.
Some people are hesitant to make waffles for breakfast because it seems like a lot of work to do before you've had your morning coffee, but it really only takes a few minutes to whip up the batter and then the waffle iron does the rest of the work for you. And the pleasure of having a fresh waffle to go with that coffee is worth getting up for.
Crepes, waffles and pancakes are three foods that are firm favorites at breakfast, but often have all their possibilities over looked in the book Crepes, Waffles and Pancakes aims to remedy that by presenting the reader with over 100 different recipes for the three that range from savory to sweet and cover every meal of the day, from breakfast to dessert. One of the things that I like best about this book is that a good number of the recipes are based on one or three basic batters. On one hand, it does seem a bit like you're only getting a few recipes in the whole book, but on the other, it means that you only really have to master a few things to make all of the delicious-looking dishes. Besides, when you have a good recipe, you may as well stick with it. The more basic recipes include Lemon and Sultana Buttermilk Pancakes, Breakfast Waffle Sandwich and Vanilla Crepes with Autumn Fruits. Some of the more unusual recipes include Walnut Crepes with Waldorf-style Chicken Salad, Pesto Pancakes Crisps and Spicy Lamb and Chickpea Waffles. There are tips for making some of the recipes gluten free, which is a nice addition for anyone sensitive to wheat or gluten, and most of the recipes are accompanied by tempting photographs.
Waffles make appearances at the breakfast table slightly less often than other foods, like eggs, cereals and pancakes. Perhaps this has something to do with the fact that they require a separate appliance and, unless you are fortunate enough to have a surplus of counter space, you probably have to spend some time tracking it down before you can cook. Waffles are not really any more difficult to make than any other breakfast food - and these particular waffles are easy and delicious.
The recipe comes from one I saw in Sunset magazine and called for blue cornmeal and a whipped cream topping. I replaced the whipped cream with maple syrup, which seemed more appropriate for breakfast, and used yellow cornmeal. In seconds, the batter comes together in one bowl and the waffles begin to dook in the iron. The waffles are crisp outside and moist and tender within. The cornmeal gives the a fantastic and satisfying texture.
After a week of summer vacation and trying to feed anywhere from four to five constantly ravenous teenaged boys everyday, I lost it. For six consecutive days I trudged to the grocery store stocking up on boy friendly foods, and spent the greater part of my food budget on the ungrateful oafs. In an effort to combat this problem, we decided to use our new Costco membership card and make the trek to the land of economy sized packages.
A Costco visit is no small effort on our part since we must drive about 175 to the nearest store; but when I weighed the one time trip against standing in the grocery line everyday while my toddler tried to pull everything within reach off the shelves, it seems like a swell idea.
Today is National Maple Syrup Day, and while it's common to pour maple syrup on breakfast foods such as pancakes and waffles, maybe we can do something a little bit different today.
Long before I was born, my dad worked at the International House of Pancakes as a short order cook. Because of that experience, he developed something of an intense pancake and waffle philosophy that included what should go into the batter, how they should best be cooked and what belonged on top of a pancake or waffle. Thanks to him, I grew up eating some really excellent breakfast goods. 
Squash has 
After a week of summer vacation and trying to feed anywhere from four to five constantly ravenous teenaged boys everyday, I lost it. For six consecutive days I trudged to the grocery store stocking up on boy friendly foods, and spent the greater part of my food budget on the ungrateful oafs. In an effort to combat this problem, we decided to use our new 
Cakes so amazing they'd be hard to cut into
Fruit juice: An invitation to diabetes?
Morbid thoughts? Have a cookie
