"waffles" news and stories

On Saturdays when I was growing up, my mother's first question of the day was "Waffles or pancakes?" While a weekday breakfast was a quick bowl of oatmeal or even a glass of instant-breakfast drink, for this kid who hated to eat first thing in the morning, weekends were for lazy, late breakfasts of fluffy waffles or pancakes with rich maple syrup. Still wearing my pj's, I'd stand on a chair next to my mom as she mixed the batter, and let a drop of water "dance" on the griddle, the sign it was hot enough to pour on the batter. Every time I "let the water dance," she's on my mind.

Waffle lover and photographer Dave Lifson adapted a Mark Bittman recipe for buttermilk waffles (from Bittman's How to Cook Everything), and used Greek yogurt in place of buttermilk, and added lemon juice and zest for a a nice citrusy undertone. And then he's crowned them with ripe blueberries. (See Dave's recipe here.) "Skinny Chef" Jennifer Iserloh mixes it up with her recipe for rice-flour waffles with strawberries and chocolate chips. Sounds like a perfect lazy Saturday in the making.

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Wild rice, also called "Indian Rice" is the seed of an aquatic grass. Much like whole grains, it contains protein and is high in many vital minerals.

Wild rice looks fancy -- its wonderful texture and color make it a food fit for celebrations, traditionally used for holidays -- and often has a price to match.

It takes about 20 to 30 minutes longer to cook compared to short-grain brown rice, and some of the kernels will break open and "butterfly" when it's ready to eat. Keep an eye out when it's on the stovetop -- it typically needs more cooking water than most package instructions indicate, so have an extra cup handy.

I would never dream of letting the leftovers spoil or go to waste. Cooked wild rice reheats well with a little broth or water, but I like to re-purpose extra rice in recipes such as these waffles.

Find the Skinny Chef's recipe for Wild Rice Waffles after the jump.

Happy Oatmeal-Nut Waffles Day!

A welcome start to any day, waffles make a surprisingly simple breakfast, especially for those of you that make a point of cooking up the entirety of your bowl of batter and freezing the remaining waffles for a rainy -- or lazy -- day treat.

To be truthful, the specific oatmeal and nut waffle combination is not one we're super familiar with -- but what's not to like about beefing up some breakfast waffles with some hearty oats and protein? For a simple recipe, check out tasteofhome.com -- they suggest topping these with sliced peaches, or using them as a base for an evening supper. Chicken and waffles, anyone?

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This way to the Waffle House. Photo: Shana Lee, Flickr

The key to winning marathons might just be a stop at the Waffle House, if 1978 Boston Marathon winner Gayle Barron is to be believed. According to this Atlanta Journal-Constitution piece, the Atlanta woman discovered the chain best known for its fluffy waffles and late hours a decade ago after a session with her running group. WaHo, as it is known to devotees, discovered Barron's fandom and declared her their spokeswoman. She touts the tastiness and energy boost of her thrice-weekly fix of grilled chicken, hash browns and scrambled eggs.

A member of the Georgia Sports Hall of Fame, Barron has won the Atlanta marathon five times and still runs 15 to 20 miles per week. And though a stickler might note these runs are not, er, waffle-powered (a nutritionist notes Barron's meal is heavy in protein), some might say this is a pleasant contrast to hardcore athletes who consume raw egg milkshakes and dry, so-called performance bars. Pass the syrup.

[Via Atlanta Journal-Constitution]

By the time you lug yourself out of bed at 11 a.m. on a Sunday, do you really want to spend another 30 minutes prepping brunch before you start cooking? Try using make-ahead brunch recipes for an even more relaxing weekend morning.