Tag Archives: waffle

Waffle Taco Salad

Did your family have a unique meal? Maybe a classic dish but your family made it in a special way? My family’s was taco salad. I have never heard of anyone making taco salad like my mom. I remember it being a special treat, too, since she only made it maybe once a year. I’m gearing up to try it myself, but I don’t know if I’m prepared for inevitable disappointment.

This taco salad is nothing like my mom’s but is extremely delicious. It is my favorite salad right now, and my favorite way to eat the chili I posted last week. You could use any sort of chili or taco type filling for the top. Vary the toppings as you like, too. But the cornbread waffle is just awesome on the bottom. Thanks to my mother-in-law for introducing me. Enjoy!

Waffle Taco Salad (Makes about 5 waffles)

Waffle Taco Salad

⅔ cup white whole wheat flour
½ cup yellow cornmeal
1 tablespoon sugar
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons canola oil
1 egg
⅓ – 1 cup skim milk

1. Preheat waffle iron.

2. Combine dry ingredients. Whisk in oil, egg, and ⅓ cup milk. Add more milk as needed to thin the batter to the consistency of waffle batter (rather than the consistency of muffin batter).

3. Cook on waffle iron until golden brown. Top with favorite taco salad toppings.

Nutritional Information (Amount per waffle):

Calories: 204
Protein: 6 g
Fat: 7 g
Saturated Fat: 1 g
Cholesterol: 38 mg
Carbohydrates: 30 g
Fiber: 2 g
Sodium: 445 mg

Recipe Notes: This is just a basic copycat recipe for Jiffy cornbread mix. You can use a package mix as well, but it won’t have the whole wheat flour. I also decreased the sugar a bit. You will need to thin it with milk. It just depends on the day how much you need to thin the batter.

Source: adapted from food.com

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Sour Cream Waffles and Berry Syrup

Valentine’s Day is approaching quickly. For me, cooking a delicious meal is my favorite way to show love and caring.  I appreciate being on the receiving end of that kind of gift as well. I especially have a soft spot for breakfast food. Waking up to a delicious breakfast that I didn’t have to make is pretty high on the list of “things that will make Kim love you”.

Now, these probably aren’t the healthiest waffles ever. These are the waffles my mom only made on holidays growing up. They are a legend to me. I have tried to “healthify” them a bit. Syrup is syrup, guys. We aren’t kidding anyone. But I found this recipe that doesn’t call for adding a ton of sugar but is still super delicious and missing the sourness often found in homemade berry syrup. Make this for your significant other on Valentine’s Day. They will truly love you forever…or until it is all gone.

Enjoy!

Sour Cream Waffles (Makes 8 waffles)

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3 large eggs
¾ cup skim milk
½ cup melted unsalted butter
¾ cup nonfat sour cream
1 ½ cups white whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda

1. Separate eggs. Beat egg whites until stiff peaks form. Set aside.

2. Beat yolks until bubbly. Add milk, butter, and sour cream. Gently stir in flour, baking powder, and soda until just combined.

3. Fold egg whites into batter.

4. Bake in hot waffle iron to desired doneness.

Nutritional information (Amount per waffle):

Calories: 230
Protein: 7 g
Fat: 14 g
Saturated Fat: 8 g
Cholesterol: 103 mg
Carbohydrates: 21 g
Fiber: 2 g
Sodium: 148 mg

Berry Syrup (Makes about 2 cups)

3 cups frozen mixed berries
¼ cup sugar
¼ cup water
1 tablespoon lemon juice
½ teaspoon – 1 tablespoon cornstarch

1. Combine berries, sugar, and water in a saucepan. Bring to a simmer, stirring occasionally. Let cook for about 5 minutes.

2. In a separate bowl, combine lemon juice and cornstarch. Stir into berry mixture. Cook, adding more cornstarch as needed, until it reaches desired thickness.

3. Serve over waffles with a light dusting of powdered sugar.

Nutritional Information (Amount per ¼ cup serving):

Calories: 58
Protein: 0 g
Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 g
Carbohydrates: 14 g
Fiber: 2 g
Sodium: 1 mg

Recipe notes: I think I ended up adding close to 1 tablespoon cornstarch. But I don’t like super liquid sauce. Start with ½ teaspoon and add more if needed to suit your preferences.

Source:  family recipe for waffles;  berry syrup from eatingwell.com

Low-iodine:  The syrup would work well on a low-iodine crepe or pancake.

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