Let’s talk about breakfast for dinner. It could be one of my favorite types of meals, but instead of doing the usual cereal/oatmeal/eggs, I decided to make savory waffles, fried eggs and pan-roasted chicken for dinner the other night. The waffles were SO good, honestly better than I thought they were going to be. They are filled with herbs and cheddar cheese and then topped with a fried egg.
This recipe uses what felt like a lot of pots and pans in the kitchen, and required some time management (frying eggs and making waffles at the same time isn’t as easy as it seems), but the end result is totally worth it. I made all of my waffles before I fried my eggs. I made them and then popped them in a 200 degree oven, so they stayed warm while I used up all of the batter.
Gluten-Free Cheddar Herb Waffles
- 2 1/2 cups gluten-free baking flour (if you don’t need to be gluten free, use regular all purpose flour)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp active dry yeast
- 6 eggs, divided
- 1 1/2 cups lowfat milk
- 1 1/2 cups warm water
- 1/2 tsp honey
- 2 1/2 tbsp vegetable oil
- 1 cup packed, grated sharp cheddar
- 1/4 cup finely chopped fresh herbs (such as thyme, chives and basil), plus more chives for garnish
- 1 teaspoon olive oil
- In a bowl, combine flour, baking soda, baking powder, salt and yeast. Make a well; add two eggs, milk, water, honey and oil. Whisk until smooth. Stir in cheddar and herbs. Set aside until batter is doubled in volume and bubbly, about 10 minutes. Cook according to waffle iron instructions.
- Place a medium frying pan on the stove. Heat the pan on high heat for at least 30 seconds and then add your olive oil. Make sure to coat the bottom of pan. Crack eggs into pan. Let the eggs sit and cook for 2-4 minutes. They are done when the whites are cooked through and the edges begin to turn up. (I like to pop mine in a 350 degree oven for 2 minutes at the end to make the eggs more like over-medium, but if the oven isn’t on that can be a pain).
- Divide one waffle into four servings and arrange on plates. Top each with an egg. Garnish with chives.
I love fall veggies. Squash, sweet potatoes, carrots, parsnips, I love it all. My favorite way to eat these delicious fall veggies is roasted. And roasting veggies could not be any easier. All you need is a baking sheet, a piece of aluminum, olive oil, salt and pepper and maybe some lemon zest and honey if you’re getting fancy. I use the aluminum foil for easier clean up (just fold it up and toss it away rather than scrubbing your baking sheet like crazy. A friend also told me parchment paper works well!).
Roasting the veggies makes them sweet and almost caramelized and let’s be honest, who doesn’t like veggies that taste like dessert? This recipe can be easily adapted to most veggies. We like broccoli, brussels sprouts, yellow potatoes and butternut squash also. I think this simple side dish makes a big difference with any meal and the ease of it gives you no excuse not to have veggies with dinner.
This recipe is a general guideline for how many veggies/oil I use for 2 people. Feel free to mix it up with amounts and different types of vegetables as you see fit.
- 1 1/2 pounds vegetables (brussels sprouts, potatoes, carrots, squash)
- 2 teaspoons olive oil (or enough to coat)
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon honey (optional)
- Grated zest of 1/2 lemon (optional)
- Preheat oven to 400 degrees. Spread a piece of aluminum foil across a baking sheet.
- Trim and cut vegetables so they are all evenly sized (about 1/2 inch cubes or for brussels sprouts, quarter the large ones and halve the smaller ones). Spread evenly on aluminum foil-covered baking sheet.
- Drizzle olive oil over the tops of the veggies and add a pinch salt and pepper, the honey and lemon zest. Mix the veggies with your hands to make sure they are evenly coated.
- Bake for 20-25 minutes or until very crispy. Serve warm.
Nothing screams summer to me more than this salad. It comes together simply (the majority of it is homegrown) and is perfect for our lazy summer dinners on the deck.
I don’t include measurements for the ingredients because I think the best part of the dish is not thinking when you’re making it! Throw in whatever you’ve got and it will always be delicious. We were lucky to have a great crop of tomatoes this year, juicy and full of flavor and they definitely steal the show. Really good extra virgin olive oil is also a key ingredient here, but don’t overdue it. Use just enough to coat your base.
The Perfect Summer Salad
- fresh mozzarella, cut into pieces
- avocado, sliced
- 6 different varieties of homegrown tomatoes, roughly chopped
- torn basil
- extra virgin olive oil (just to coat)
- drizzle of fruity balsamic
- sprinkle of sea salt
- a few grinds of fresh pepper
Combine mozzarella, avocado, tomatoes and basil in a large bowl or platter. Top with olive oil, balsamic, sea salt and pepper and enjoy.
Last night after work and a good workout, I wanted something easy for dinner. I didn’t have time to rush to the grocery store, so I needed to use what was in the cabinet/fridge. I had seen a lot of recipes for quinoa bowls and I love using mix-ins while cooking quinoa in the rice cooker since it makes it so easy (like this spinach and chickpea
On hand I had the makings of a good Mexican dinner: black beans, tomatoes, avocado, cilantro, salsa and lime. I decided to roast out my tomatoes, and if I had had any, I would have loved to use cherry tomatoes, but mine did just fine. I added the black beans in with my quinoa and used lime to add some flavor. I loved this dish so much. It was right up my alley with flavors and simplicity while keeping it easy with ingredients on hand.
Mexican Quinoa Bowls with Roasted Tomatoes
For Roasted Tomatoes
- 5 small to medium-sized tomatoes (small cherry tomatoes would work well too)
- 1 tablespoon olive oil (or enough to just coat tomatoes)
- Pinch each of salt and fresh ground pepper
For Quinoa Bowl:
- 1 cup uncooked quinoa
- 1 can black beans, drained and rinsed
- Juice from 1/2 of a lime
- 1/4 avocado, diced
- 1 1/2 tablespoons chopped cilantro
- Spoonful of salsa
- Pinch each of salt and freshly ground pepper
- Hot sauce (optional)
For Roasted Tomatoes:
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil and spray with baking spray or olive oil.
- Slice tomatoes into 1/4 inch slices and line along baking sheet. Using your fingertips, use olive oil to cover each slice of tomato lightly (don’t over do it). Sprinkle salt and pepper across the tomatoes.
- Bake for 25-30 minutes until tomatoes are tender-crisp and edges are slightly brown. Remove from oven and baking sheet and set aside.
For Quinoa Bowls:
- Clean your quinoa using a fine strainer by pouring the quinoa into the strainer and running water over the it until the water comes out clear.
- Pour the cleaned quinoa into a rice cooker and add enough water as if you were cooking rice on the “mixed” setting (So for 1 cup quinoa I added water for 1 cup mixed rice in the cooker). Turn the cooker on and let sit.
- Once the quinoa is done cooking, about 45 minutes, add black beans directly into the rice maker and squeeze lime over the top of both. Close lid for 5 minutes. This will heat up the beans and let the lime juice settle.
- Scoop one cup of quinoa/black bean mixture onto each plate. Top the quinoa with roasted tomatoes, avocado, cilantro and salsa. Sprinkle salt and pepper over each and serve. Add hot sauce if you wish!