We eat our fair share of eggs in this house and most of the time we prefer them scrambled (because of ease), unless we are making sandwiches. I needed something quick for dinner the other night and was leaning towards doing something “breakfasty” but was looking for something more than just starches and scrambled eggs sounded a little “blah”. I then remembered the booklet that came with my daughter’s waffle maker suggested an omelet waffle. Definitely easy enough. And such a great way to put to use some of the leftover veggies and cheese in the fridge.
The only items you really need are a waffle maker and eggs. I used this four inch waffle maker. One egg is needed per waffle. For our dinner waffles, I mixed in a variety of chopped peppers, cooked turkey sausage, and cheese. And for lunch the other day, with the egg, I mixed in chopped peppers, leftover baked chopped cauliflower, mushrooms, and cheese. On top, I garnished with sour cream (or Greek yogurt) and a little green onion (would’ve preferred chives but I didn’t have any).
If you are making more than just one waffle, mix/ whisk your eggs with all of your ingredients. One four inch waffle is equal to approximately one full ice cream scoop. If you are using a larger waffle maker, I would say approximately 3 eggs or 3 scoops of your mixture would be sufficient enough.
When I made these for lunch, I also had some leftover bread from dinner the night before topped with a dab of orange honey butter. It was the best sweet and citrus “ending”. It’s also very simple to make. You need just 1 to 2 tablespoons of fresh orange juice and honey and a little orange zest along with a stick of butter to make more than several servings worth.
And the prettiest little book to compliment the lunch and keep the littlest busy while I eat. 😉
And totally random – but just watched and adore this Netflix documentary. It reminded me of this one. So in love with how both have captured and document people and the “everyday”.
Happy Saturday! It’s a foggy and rainy one here. Perfect weekend morning weather! It’s also another weekend morn with exactly nowhere to be. That’s a couple in the last month which feels amazing! So with some time and pears on hand I thought I would give these a try. They did not disappoint – the taste nor the smell that’s still lingering throughout our home.
(I left the topping off of a few for the babe.)
(birthday present for isla’s friend. lovely hand lettering by her cute nine year old self.)
The dishes and laundry have been gathered. But first, I sit and enjoy the rest of my coffee while the littlest takes his first nap of the day. Delightful!
Have the BEST weekend! XO!
Recipe:Williams Sonoma Vanilla-Pear Muffins
Even Saturday mornings come early with a one year old in the house. However, I found myself laying awake anyway with anticipation of the possibilities of a slow Saturday that involves no extra curricular activities and no certain plans – perhaps just coffee with a friend this afternoon. The sun is beaming this morning (despite it being very cold) but increasing clouds and a wintry mix are supposed to take over the afternoon and night.
Speaking of Spring (my last post), I’ve been craving a lot of citrus and lemon these days. So with having plenty of time this morning, I thought I’d make one of my favorites – popovers. And in the early morning light, try my hand at making lemon curd to tag along with them for something different. The finished curd tasted rather good but I definitely need more tries to get this one right. Mine was far from spectacular when it came to thickness. It was more the consistency of a heavy cream vs a jelly. I’m blaming it on the little guy I had on my hip the whole time. 😉
Both of the popover and lemon curd recipes were from the Joy of Cooking cookbooks.
The Lemon Curd recipe was from the newer 75th Anniversary edition.
The Popover recipe was from the 1964 edition and is slightly different than the newer 75th edition’s Popover recipe (just in case you were wondering 🙂 ).
Joy of Cooking – Popover recipe
1 cup milk
1 tablespoon melted butter
1 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 450°. Beat together all ingredients except the eggs just until smooth. Then add eggs one at a time. Do not overbeat.
The batter should be no heavier than whipping cream. Fill the buttered muffin cups about 3/4 full. Do not overfill. Bake at once. After 15 minutes, lower the heat to 350° and bake 15-20 minutes longer. Don’t open the oven when lowering the temp. You can test for doneness by removing one of the popovers – make sure the walls are firm. If they are not cooked long enough, the popovers will collapse. (Joy of Cooking – 1964 edition)
*Serve immediately with a variety of toppings. You can make them savory or sweet depending on your cravings. The kids enjoy just a little powdered sugar and maple syrup.
I was trying to come up with something simple yet useful to give to a few of my favorite gal pals for Valentine’s Day. As I was making some taco seasoning for our family one day last week, I thought why not “spice things up” for them as well. Smile. It’s something that can be put to good use and oh how I love anything that I can put in a small jar.
I’m sure most taco seasoning recipes are fairly similar but I’ve used the one in Danielle Walker’s Against All Grain – Meals Made Simple cookbook for the past couple of years now. I love the authentic taste of it so much more than the prepackaged seasonings I used to buy.
Danielle’s Taco Seasoning Recipe:
- 2 1/2 tablespoons chili powder
- 1 1/2 tablespoons sea salt
- 1 1/2 tablespoons ground cumin
- 1 tablespoon ground dried oregano
- 2 teaspoons onion powder
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 to 3 teaspoons cayenne pepper
- 1/4 teaspoon cracked black pepper
Mix all ingredients together in a small bowl and store in a jar for up to 6 months. Makes about 1/2 cup.