Sunday, February 6, 2011

Sunday Breakfast


 
Waffle Irons are an excuse to make waffles


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 Good Morning, Sunshine! have been craving waffles, mostly to use my waffle iron. It's a fun little gadget that has only one use: breakfast confections! The last time I used it must have been before I moved to the city. I pulled it out, dusted it off and buttered it up. My first waffle was a small disaster - batter flowing out around the edges of the iron  and an anxious cook opening the iron too soon. Waffle #2 was a bit easier. I pulled back on how much batter I poured in as well as made sure the iron was properly buttered. Getting the waffles off the iron is a little tricky too. I used a knife and a spatula like chopsticks to pick out the cooked waffle. I used a basic waffle recipe from Alton Brown, after the photos. 





 

 Alton Brown's Waffle Recipe
prep time: 15 minutes
cook time: 10 minutes

A little less than 1cup all-purpose flour
A little less than 1 cup whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt*
3 tablespoons sugar
3 whole eggs, beaten
1 stick(1/2 cup) unsalted butter, melted
2 cups buttermilk, room temperature
Vegetable spray, for waffle iron*


Preheat waffle iron according to manufacturer's directions. In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes. *


Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

* - I omitted (forgot to add) salt. I used butter for the waffle iron. I did not rest the batter for 5 minutes but I supposed it would give the baking soda and powder time to disperse. 

Thursday, February 3, 2011

Impromtu Dinner

Coconut Ginger Curry with Chicken
These cold cold nights have made me quite a homebody. While delivery is great, homemade is infinately better. I decided to whip up some delish without going to into comfort food. I have been curling up with How to Cook Everything a lot lately as a leisure read, Mr. Bittman has inspired me yet again! Through some curry powder into coconut milk and sauteed some veggies in peanut oil. While the sauce was cooking, it was missing something - tossed in some soy sauce and VOILA!


        

Coconut Ginger Curry with Chicken
prep time: 15 minutes
cook time: 20 minutes

1 green squash
1 yellow squash
2 large carrots
Large handful snow peas
1 to 2 chicken breasts, cubed into 1to 1 1/2 pieces, salt and pepper to taste
One medium size onion
2 cloves garlic
3 tablespoons freshly grated ginger (or to taste)
One can light coconut milk
1 tablespoon curry powder
about 1/4 cup soy sauce
Peanut oil for sauteing (I would not use olive oil, to big of a flavor against the curry)

Chop green and yellow squash, carrots, onion, and garlic. Put green and yellow squash and carrots in a large enough pan, use peanut oil to cook(I would recommend getting these started first as these veggies take time to soften and cook). In small sauce pan on low to medium heat add coconut milk, curry and soy sauce allow to warm until a small boil  keeping the heat even (I threw some ginger in here as well). Heat peanut oil and add onions, garlic and ginger (you can grate the ginger directly over the pan). Once brown and the flavor fills the air, add chicken. Add snow peas to chicken pan. Serve veggies and chicken together and dress with coconut ginger curry sauce. 

You could serve this over a bed of jasmine rice if you like as well.  The veggies can also be substituted out for whatever is fresh at your local grocer or even what you have frozen. I would put in some mushrooms the next time I make this.