Savory Corn Waffles with Yogurt Cream and Arugula Salad

It shouldn’t surprise you to know that I am thinking about food all the time. Aside from the obvious fact that I must nourish myself several times throughout the day, I am also always thinking about flavors, imagining textures and combinations. To be honest it can be maddening at times to the point of being overwhelming. When I look into my fridge or cupboards I don’t see work or “nothing to eat”, I see endless possibilities. Oh where to start?

I keep a fairly well stocked pantry. For this I sometimes get chided by my wife- until the other day when she decided to prepare dinner. As she pulled together her menu she said, “I might have to go to the store- do we have fresh cilantro?” “SURE! I said” “Well, what about coconut oil, I’m sure we don’t have that.” Uhh… well yes, in fact we do. Plenty in fact.

And this is how I like it. Tools in the toolshed. Brushes, paints and canvas for the artist/painter. This is my playground. I can make stuff. {rubbing hands together with delight}

 I’ve been playing around in my mind with the idea of a savory waffle. Something earthy and toothsome and not just a block of doughy something. I had a ball with this concept, and came up with several really fun ideas (maybe soon to follow), but ultimately decided to land on this one. This waffle is laced with shredded carrots, and red pepper flakes. I made the batter a bit wet so the waffle came out crispy, and not as bready. For tang and texture I topped it with yogurt cream that is laced with fine olive oil and topped with blue cheese. Finally for an acid balance and snap I topped it with a lightly dressed peppery arugula salad.

An added bonus is the waffle is gluten free. A decision I made by choice. I used some chickpea flour in the batter, which also gives it a little extra protein, but if you don’t have a pantry like mine, feel free to switch it out with regular ol’ all purpose flour. No harm there.

btw- I love my waffle iron. It’s a pretty basic version. It goes right onto the stovetop. No cord, no honkin’ thang that will hog your counter. This one is slim and sexy and always at the ready. If you need to you can purchase a waffle iron like mine HERE
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Savory Corn Carrot Waffles with Yogurt Cream

2014-09-20 14:16:47

A crispy savory waffle with a bit of a bite, paired with creamy tangy yogurt, blue cheese and a light arugula salad.

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614 calories

52 g

57 g

40 g

13 g

5 g

270 g

238 g

13 g

0 g

32 g

Nutrition Facts

Serving Size

270g

Servings

4

Amount Per Serving

Calories 614

Calories from Fat 352

% Daily Value *

Total Fat 40g

61%

Saturated Fat 5g

27%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 26g

Cholesterol 57mg

19%

Sodium 238mg

10%

Total Carbohydrates 52g

17%

Dietary Fiber 4g

17%

Sugars 13g

Protein 13g

Vitamin A

113%

Vitamin C

13%

Calcium

26%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 cup yellow corn meal
2. 1/2 cup chickpea flour
3. 1 teaspoon baking powder
4. 1 cup shredded carrots
5. 1 teaspoon red pepper flakes
6. 1/2 cup vegetable oil
7. 1 cup 2% milk
8. 1 whole egg
9. 1/2 cup nonfat greek yogurt, plain
10. 2 teaspoons fruity olive oil
11. 1 oz blue cheese, thinly sliced (or crumbled)
12. 3 cups baby arugula leaves
13. 1/2 cup grape tomatoes, sliced in half
14. 1 tablespoons olive oil
15. 2 tablespoons sherry vinegar
16. salt and pepper to taste

Instructions

1. In a large bowl combine the cornmeal, flour, baking powder, salt, pepper flakes and carrots. Toss to combine.
2. In a separate small bowl combine the oil, milk and egg.
3. Add the wet ingredients to the dry and stir smooth. The batter will be fairly wet. Let it rest while you prepare the waffle iron.
4. When the iron is hot, pour half the batter over the iron and cook until the edges are a deep golden brown to almost too dark. You want the waffles crispy and crunchy on the outside with just a little tenderness inside. Repeat with the second half of the batter.
5. While the waffles are cooking, in a small bowl combine the yogurt with a pinch of salt and some pepper. Stir until nice and smooth.
6. In a separate bowl add the arugula and tomatoes. Drizzle the olive oil and vinegar over and toss to coat. Season with salt and pepper to taste.
7. To serve place two waffles per plate and top with the yogurt sauce. Drizzle a little fruity olive oil over the yogurt. Then top that with the arugula salad and blue cheese.
8. * alternatively you may add the blue cheese into the yogurt and stir that smooth, or use a blue cheese dressing. It's all good.

By A Stack of Dishes

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calories

614

fat

40g

protein

13g

carbs

52g

more

A Stack of Dishes https://www.astackofdishes.com/

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