NATIONAL WAFFLE DAY TREATS
Today is ‘National Waffle Day’. Here are some Waffle Treats for you to make for your friends and/or family.
Sweet Potato Waffles – a great way to use leftover Sweet Potatoes or just to use your Sweet Potatoes. Good for Breakfast and or Dinner instead of Potatoes.
Gingerbread Waffles – this is definitely a ‘makeover’ using leftover Gingerbread pieces. This may not be appropriate for ‘National Waffle Day’ in August but keep it mind for your Winter Breakfasts or Desserts!
Hong Kong Waffles – a favorite of mine – fun to make and fun to eat. These Waffles are sold as ‘Street Food’ in Hong Kong but can easily be made with your Belgian Waffle Iron.
More Waffles – just an overview of the types of Waffle Irons and recipes available today!
Try one or more of these today or for your weekend Brunch, Lunch or Supper
RECIPES FOR CINCO DE MAYO
Cinco de Mayo will be here in 2 hours or earlier for East Coasters. Here are a few recipes you can use for your Celebrations tomorrow.
We will start with Appetizers including Salsas and conclude with Rice, Empanadas and Lemonade.
Mango Salsa which makes use of fresh Mangoes, Limes, Red Bell Peppers and Jalapenos if you wish.
Nachos – start with good quality chips, Cheese Sauce with Jalapenos (if desired) and serve with Salsa and Guacamole.
Salsa Cruda – incorporates diced fresh Tomatoes, Jalapenos or Serranos, Cilantro, Lime Juice and a little Salt.
Beef Empanadas are more traditionally an Argentine Dish but they can also be found in Mexican Cooking. The Empanada can be filled with whatever you please – diced Steak or Chicken or Ground Beef along with Tomatoes, Onions, Cheese and maybe some Chilies.
Sparkling Lemonade – we first had this in Acapulco and I have been making Lemonade this way every since. It is delicious, refreshing and a great accompaniment to any meal.
Categories: Beverages, Condiments, Cooking for Kids, Dinner Ideas, Family Fun, Food Festivals, Holiday Ideas, Holiday Meals, Holiday Tidbits, Main, Mexican, Tropical, Tropical Food Tags: Appetizers, Avocadoes, Chlies, Cinco de Mayo, family dinner, holiday recipes, kids cooking, Limes, Mexican, National Food Days, Rice, Tomatoes
CULINARY MAKEOVERS # 18 – Sweet Potato Waffles
Our ‘Culinary Makeover’ today is a relatively simple one. Mashed White Sweet Potatoes turned into Sweet Potato Waffles which I served with Chili con Carne.
A very delicious meal, but with only 2 people in the household we had Waffles left over which we in turn toasted for Breakfast the next day. They tasted really delicious with melted Butter and Maple Syrup!
The Sweet Potatoes I purchased had red skin and I had forgotten that the Red Skinned Sweet Potatoes are not red inside but White. They were a little more starchy than the gold ones but they still tasted good and were perfect for making Waffles.
For the Waffles I used:
2 cups mashed Sweet Potatoes
1 cup flour
1 Tbsp. Brown Sugar
2 Tbsps. Olive Oil (melted Butter can be used instead)
I had forgotten to put in a leavening agent which would have been maybe 1 tsp. Baking Powder, but the waffles came out very well without it. You can use any type of Sweet Potato or even Russets that had been mashed for dinner the night before. Try your hand at it and see what you can come up with!
Categories: Breakfast Ideas, Dinner Ideas, Leftovers, Main, One Dish Meals Tags: Chili, Eggs, family dinner, kids cooking, Leftovers, Sweet Potatoes, Waffles
GINGERBREAD WAFFLES – A Culinary Makeover
Baking is one of my favorite things to do and during the Winter Holidays I make Gingerbread Houses and I teach other people how to make Gingerbread. This past December, in addition to my classes I baked and built four different houses. One for the Cancer Support Community’s Holiday Boutique, one for a sample for my class, one for home and one as a gift. There are two ways to bake the houses – one is to cut out the pieces from the unbaked dough and the other is to bake the dough first before cutting out the pieces. The advantage of the second method is that the pieces will all fit together without additional trimming after the baking process. The disadvantage is that there are going to be a lot of sections of cookie that will not be big enough for any house, except for the chimney and how many of those do you need? Now we do love to eat the leftovers but when there are a lot of leftovers, you can only so much.
As I said, Baking is one of my favorite things to do, but another one of my favorite culinary activities is to turn leftovers into new products and that is what I did with the leftover Gingerbread pieces. I pulverized them to a fine crumb in my Food Processor and turned them into a Waffle Batter. If you like Gingerbread, then you certainly will like Gingerbread Waffles. Here is how I did it.
- Break up the leftover Gingerbread pieces into sections that will fit in your Food Processor that has been fitted with the Chopping Blade. Use the Pulse Button to break up the pieces into small pieces and then turn it on to finely chop the Gingerbread pieces. You should end up with a medium to fine crumb.
- Measure the Crumbs – 2 cups of Gingerbread Crumbs will make enough waffles for 3-4 people.
- Use your Food Processor (do not wash out the bowl) or a large mixing bowl. Beat 3 Eggs until well mixed and then add 1 1/2 cups Buttermilk and blend together.
- Combine the Gingerbread Crumbs with 1 1/2 cups of All-Purpose Flour, 1 tsp. Cinnamon, 1/2 tsp. Ground Ginger and 1/2 tsp. Baking Soda. Add to the Buttermilk/Egg mixture and Pulse, just until mixed. If doing in a bowl, with a whisk, just mix until the Ingredients are blended – DO NOT OVER-MIX! (Over-mixing Waffle, Pancake or Muffin Batter will make the product tough.
- Stir in 1/4 cup Melted Butter.
- Heat your Waffle Iron until the indicator light tells you the Iron is hot. If necessary, lightly oil or spray the surface of the Iron.
- Pour approximately 1/2 cup of Batter on each section of you Waffle Irons Grids (this will vary, depending on the size and shape of our Waffle Iron)
- Close and Bake until the steaming stops. Keep the baked Waffles warm in a low oven until you are ready to serve them.
- Serve with Fruit Compote and or Maple Syrup and melted Butter. The Waffles in the Feature Photo are served with crisply cooked bacon.
- For the Fruit Compote,I melted about 2 Tbsps. of Butter along with Brown Sugar (2-4 Tbsps.). I then added pitted and halved Cherries, Blackberries and fresh Pineapple pieces. This will work with just about any fruit – Apples are great with Gingerbread as well as Bananas, Mango or Papaya.
And this is how you use leftover Gingerbread to make Waffles! As a convenience, I have also listed the ingredients below.
2 CUPS Gingerbread Crumbs
1 1/2 cups Flour
1 tsp. Cinnamon
1/2 tsp. ground Ginger
1/2 tsp. Baking Soda
1 1/2 cups Buttermilk
1/4 cup melted Butter
Categories: Bread, Breakfast Ideas, Cooking for Kids, GINGERBREAD HOUSES, Holiday Meals, Main Tags: Apples, baking, butter, Buttermilk, Eggs, family dinner, Fruit Compote, gingerbread, holiday recipes, kids cooking, Waffles
NATIONAL HOT DOG MONTH
July is ‘National Hot Dog Month’ and nothing is probably more American than a Hot Dog except for perhaps a Hamburger. These two popular foods though made thoroughly American have their roots in Europe and mainly Germany. It’s just that we have so thoroughly Americanized these products that if this were a hundred years or so ago, they wouldn’t even be recognized in Europe. Thanks to vastly improved communication, Hot Dogs and Burgers are seen not only in Europe but all over the world.
We all have our favorite Hot Dogs and will probably remember at least one Hot Dog Stand as ideal. Since as a child I never had Hot Dogs outside of our home (except once) I cannot remember one single Hot Dog Stand. However, my sons have a whole repertoire that they can recite to you – many of which are of course my adult favorites too. The most recent addition to our locale is Dayne’s Chicago Dogs. Dayne’s is located on Thousand Oaks Blvd. in the city of Thousand Oaks and their specialty is the Chicago Dog. What makes a Chicago Dog different from other dogs? The points are listed below.
1. A Chicago Dog has to be in a natural casing – it just isn’t a Chicago Dog unless it has that crunch to it.
2. It also must come with Tomatoes, Green Relish and Peperoncini in the bun along with the Dog. And of course don’t forget the mustard.
Also pictured with Dayne’s Dog is Garlic French Fries. If you are a Garlic Lover these are ‘Heavenly’.
One of the oldest Hot Dog Stands in the city of Los Angeles is Pink’s which is on La Brea and ironically is practically right next door to where I went to school. Oddly enough, I never heard of Pink’s until maybe a dozen years ago. However, I’m sure I did have a Pink’s Dog unknowingly which was given to me by the Aunt of a girl who I was playing with at the time. This was the first time I had ever had a Chili Dog and quite honestly at 9 years old, I did not like it. More recently though, I did a class that featured the most popular Hot Dogs in and around the Los Angeles area. While I do not like Hoffy Dogs (which Pink’s uses) the toppings at Pinks were outstanding but oddly enough the item I liked best at Pink’s was their Coconut Cake.
Probably my favorite San Fernando Valley Hot Dog was Cupid’s. I first noticed the Cupid’s stand when I was about 11 years old and we had just moved to the Valley. By the time I got around to eating at Cupid’s their main stand was at Victory and Tyrone and it is still there today. The other stand that they have that I have frequented is across the street from Cal State Northridge. For years, Cupid’s only sold their Dogs one way and that was in a bun with mustard and Chili and Onions. As I recall the last time I was there they have added a few things to their dogs such as cheese.
My favorite Dog to cook at home has to be a Kosher Dog with a crunchy skin. I usually buy Vienna as they fit the bill. Boar’s head is second best for at home purchase. Today for lunch I had a Coleslaw Dog made with Boar’s Head Hot Dogs, Homemade Coleslaw and home-grown Yellow Roma tomatoes.
Last year when we were on Kauai, I had a Pineapple Dog – certainly something you would expect to get in Hawaii if nowhere else. It was delicious – just the right amount of sweet/tangy compliment to the Hot Dog.
If you have a favorite dog and pictures of such please feel free to comment and share your photos.
On an ending note, Hot Dogs can be boiled, grilled, barbecued, baked with beans broiled and/or wrapped in pastry. Take advantage of ‘National Hot Dog Month’ and frequent your favorite local Hot Dog Stand.
Categories: Cooking for Kids, Dinner Ideas, Family Fun, Lunch Ideas, Main, National Food Days Tags: Buns, Children's Cooking, Chili, family dinner, Hot Dogs, kids cooking, National Food Days
VALENTINE POPS TO MAKE WITH YOUR CHILDREN
Valentine’s Day is fast approaching and the weather is wintry – rainy, snowy or windy! What better way to spend an indoor afternoon or morning making Valentine Lollipops with your Children. Children very often make paper Valentine’s to give to their friends, but Chocolate ones are even better. They taste good and Chocolate is good for you!
What you will need to make these treats is:
Candy (Heart-shaped Lollipop Molds) – available at your local Cake Decorating Store or Craft Shop such as Michael’s or JoAnn’s.
Pre-tempered Chocolates (Wilton’s)
A sheet of waxed paper or a flat pan to put the molds on.
A melting pot or double boiler If you don’t have either you can make a double boiler by placing a heatproof bowl over a pot of simmering water.
To make the Pops first set up your molds. Make sure they are clean and dry. Water and chocolate do not mix and your pops will not set up properly. The best thing to do is to wash and dry them 24 hours before you are going to use them. When you are finished with them, wash (DO NOT USE SOAP) just hot tap water and dry and then after 24 hours place them in a sealed plastic bag so that the next you need them they will be ready to go.
Place the molds on the waxed paper or sheet pan. Place the sticks in the molds (make sure that at least one inch of the stick is in the candy portion ) If you are using a Melting Pot place the Candy (the melting pots will hold a 12 oz. bag of candy) in the Melting Pot and set it to MELT. Once the Candy has thoroughly melted turn the setting down to WARM.
Once the Candy has melted you can then spoon it into the molds. Be sure and completely cover the Lollipop Sticks. DO NOT fill the mold to the top. Once they are about 3/4 full, stop and tap the molds to get rid of the Air Bubbles. If there is still space left in the mold slowly add additional candy until the mold is full.
Allow at least an hour for the candy to set at room temperature or about 20-30 minutes in the refrigerator or 15-20 in the freezer.
Once the Candy has set up turn the molds over onto a sheet of waxed or parchment paper and gently press on the backs to un-mold. If they are not going to be eaten right away place into bags (lollipop bags can be purchased at Cake Decorating Stores, Party Stores or Craft Stores). Tie with red curling ribbon. These lollipops are a great replacement for Valentines.
For heat loving Valentine recipients you can add a little bit of Chili Flakes (Old Boney Mountain Grotto Dust) available at http://www.oldboneymountainhotsaucecorp.com/