Breakfast

Name: Whole Wheat Pumpkin Waffles
Ingredients: 2 1/2 cups whole wheat flour; 2 1/4 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 4 large eggs; 1/3 cup packed light brown sugar; 2 cups well-shaken buttermilk; 1 14oz can canned solid-pack pumpkin; 3/4 stick (6 tablespoons) unsalted butter, melted; Vegetable oil for brushing waffle iron (I use Pam or baker’s joy)

1 November 3, 2018 Breakfast

Whole Wheat Pumpkin Waffles

Autumn weekend mornings are awesome. I’m not sure what makes them different than a summer weekend, but somehow, the desire to rise and spring out the door into activity isn’t nearly as strong. We tend to linger over coffee, put some Palestrina on the hi-fi, and make something good for breakfast. My girls will often settle into a marathon book reading session, or get involved in some complicated dress up game. These whole wheat pumpkin waffles are the perfect thing on a lazy Sunday morning for so many reasons.

First, they are downright delicious. They are full of fall flavors, and hints of baking spices; your whole house will smell fantastic for the rest of the day. Next, as far as waffles go, these are pretty good for you. They have quite a bit of pumpkin, aka a vegetable, in them, and are 100% whole grain. You can’t go wrong. They are not a low fat food, but you could easily trim the butter quite a bit and still have decent results.

This is an adapted recipe from Eating Well for whole wheat pumpkin waffles that I have been making for some time. It has woven its way into my weekend food repertoire and never left. If you want to make it dairy free, substitute canola oil for the butter, and your non-dairy milk of choice for the buttermilk. Be sure to follow the instructions below on turning regular milk into buttermilk.

If you’re making brunch for a crowd and want something savory to offset these waffles, why not try this fantastic tomato and feta shakshuka?

If you don’t have buttermilk…

If you don’t happen to have buttermilk around, there are a couple of ways to make a perfectly good substitute. You can either set regular milk in a measuring cup and add a couple of teaspoons of lemon juice or cider vinegar. Let that stand while you get the rest of the recipe together and use it just like the buttermilk. There is enough acid in the lemon juice or vinegar to act on the baking soda and make the whole wheat pumpkin waffles fluffier. Or, put a big dollop of yogurt into a measuring cup, then fill to the two cup mark with regular milk. Mix the yogurt in, and you are all set.

On waffle irons

I have this Krups Belgian waffle iron. It’s pretty good, but it’s always annoyed me that there is no temperature control. Fortunately, they corrected that with their latest version. No matter what, don’t skimp on your waffle maker. If you get a decent one, it will last forever and cook beautifully. Cheaper waffle makers cook unevenly and don’t last long.

Whole Wheat Pumpkin Waffles

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INGREDIENTS

2 1/2 cups whole wheat flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs
1/3 cup packed light brown sugar
2 cups well-shaken buttermilk
1 14oz can canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron (I use Pam or baker’s joy)

METHOD

Sift together flour, baking powder and soda, salt, and spices.
Whisk eggs in a large bowl until blended, then whisk in, buttermilk, brown sugar, pumpkin, and butter until smooth.
Mix in dry ingredients just until smooth.
Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook for about 4 minutes in a Belgian waffle maker, maybe less in a normal one.
As you make them, keep the finished waffles warm in a 200 degree oven.
Put some maple syrup on and dig in.
Also, these freeze really well. Just let them cool off and put them in ziplock bags for homemade eggos. Heat them up for a few seconds in the microwave and then bake them in the toaster for a couple of minutes.

Nutrition

Calories

2559 cal

Fat

82 g

Carbs

375 g

Protein

87 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

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1 August 28, 2018 Breakfast

Wild Blueberry Pancakes

I have three kids. This means a lot of things when it comes to eating; nothing spicy (mostly), noodles are always their first choice, and anything shaped like a pancake is delicious. This can be something savory, like a black bean griddlecake, or the apogee of all pancakes, the blueberry pancake. So, I thought I would publish this wild blueberry pancakes recipe for all to make. It is about as good as it gets.

A few years ago, I was on a series of hikes in Harriman State Park and noticed that there was an area that was absolutely covered in wild blueberries. This blueberry patch went on for miles, over hills, under trees, in clearings; it was very impressive. These were totally wild blueberries, completely untended. The bushes were relatively high, and you had to pick your way through the foliage, bending down to pick berries as you went.

Since then, I have been meaning to go back and pick wild blueberries. Well, this was the year I finally did it. I dragged my two daughters (3 and 6) along to help with the promise that I would make a wild blueberry pancakes recipe, or blueberry muffins for them if we got enough berries. It was a challenge to get the girls to actually put the berries in a bowl and not in their mouths, but there are worse problems to have. By the end of the day, their little mouths were stained completely purple, yet they assured me they had not been eating any berries. Yeah right. It seemed reminiscent of Blueberries for Sal, thankfully minus the bears. The best part of picking your own wild blueberries is the berries are totally free, and organic.

For this wild blueberry pancakes recipe, and pretty much anything else that involves flour, I usually like to use a mix of all purpose and white whole wheat flours. I usually use King Arthur white whole wheat flour, which is great. It has 13% protein content, so you are definitely getting a bit more nutrition than you would from all purpose flour. If you are substituting white whole wheat for all purpose flour in another recipe, you might have to increase the liquid a bit.

Basics

There are some basic things about making quick breads that everyone should know. I’ll lay them out just in case you aren’t aware. First, you never want to over-mix the batter. The more you mix, the tougher the batter will become. You generally don’t want tough pancakes or muffins. The opposite is true for most breads, which is one reason why we knead bread. Next, I have found that your pancakes will come out with a lighter texture if you let the batter sit for a few minutes before you start cooking the pancakes. This lets the gluten “relax” a bit and makes everything more tender. I never have patience to do this for more than ten or fifteen minutes.

Equipment

I do love this big cast iron griddle. You can make a bunch of pancakes at the same time, and as long as you wash it correctly, nothing ever sticks to it. You can also flip it over and use it as a grill pan, which is great for grilling tofu, or searing a steak if that’s your thing. Purchasing anything via the links on this page helps support the site.

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Serves 3 pancakes

Wild Blueberry Pancakes

24 pancakes

10 minPrep Time

15 minCook Time

25 minTotal Time

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INGREDIENTS

1.5 cups all purpose flour
1.5 cups white whole wheat flour
3 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3 cups milk
4 tablespoons unsalted butter, melted,
4 large eggs
1 teaspoon vanilla extract
1.5 cups wild blueberries
2 tablespoons butter (for griddle)
Maple syrup for serving

METHOD

Mix flours, sugar, baking powder, and salt in a medium bowl.
Whisk milk, eggs, butter, and vanilla in another medium bowl
Pour the wet ingredients over the dry ingredients, and gently mix until just combined.
Gently fold in the wild blueberries. If you are using frozen blueberries, there is o need to defrost them.
Preheat the griddle to medium. Make sure a few drops of water sprinkled on the surface sputter for a second or two. If they evaporate right away, the griddle is too hot. If they boil for a little bit, it is too cool. If you are using a cast iron griddle, this could take 5-7 minutes to preheat the griddle, a good time to let the batter rest. You can also cook these in a skillet.
Melt the butter on your griddle and spread it evenly using a spatula.
Ladle about 1/3 cup of batter per pancake onto the griddle. The pancakes should be about 4"-5" inches across.
Cook until you see the top of each pancake speckled with small bubbles. Flip each pancake and cook until the underside is nicely browned.
Serve immediately with maple syrup and butter, or keep warm in a 200 degree oven until you finish cooking the rest. Do no cover the pancakes in the oven, they will get rubbery.

https://thedinnerwinner.com/wild-blueberry-pancakes/

Nutrition

Calories

727 cal

Fat

25 g

Carbs

105 g

Protein

22 g

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18 June 11, 2018 Breakfast

Tomato, Egg, and Feta Shakshuka

I first had this dish, or at least a version of it at Bustan in NYC. It was savory, delicious, and amazing in every way. After eating it, I discovered this entire corner of the culinary kingdom that I knew nothing about. Tomato, egg and feta shakshuka is middle eastern comfort food, and you can find it anywhere around the Mediterranean, from Israel to North Africa.

Often I crave something truly satisfying, delicious and savory, but don’t want to spend hours toiling in the kitchen. This dish is absolutely the thing to make. I have made it for skeptical company who thought I was feeding them some sort of strange frittita, or for house guests who had never heard of this apex of savory eggy goodness. Everyone devours it. The dish does take a bit of time, but very little involvement. You can make it in one pan, and serve it out of the same pan. It can be breakfast, lunch, or dinwner, and you can make it anywhere from rocket hot to totally mild, as I do for my kids, and the dish does not suffer. Serve it with warm pita bread or a crusty baguette to make it a meal.

EQUIPMENT

A 12” ovenproof skillet, not non-stick. I use a calphalon skillet. Cast iron is great too.

This recipe is adapted from Melissa Clark and The NY Times.

Tomato, Egg, and Feta Shakshuka

Serves 4 to 6

15 minPrep Time

45 minCook Time

1 hrTotal Time

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INGREDIENTS

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika (pimenton) (optional if you like it mild)
½ teaspoon smoked Spanish paprika, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Harissa, for serving

METHOD

Heat oven to 375 degrees.
Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and pimenton, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Remove from heat. Stir in crumbled feta.
Make six little indententations in the tomato mixture for the eggs so they stay put.
Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 8 to 11 minutes. If the yolks seem set how you like them, but the whites are still runny, pull the pan from the oven and cover with a pot lid for a minute or so. The residual heat will set the whites. Sprinkle with cilantro and serve with harissa.

Nutrition

Calories

1102 cal

Fat

73 g

Carbs

14 g

Protein

51 g

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