TGIF – that’s all I have to say about that. Yesterday was wonderful, but exhausting. A good time was had by all, and we sent The G Man home covered in pizza and ice cream. Hey, you have to live a little sometimes; besides, Meema had a salad with grilled chicken for dinner. I certainly wasn’t going to eat all that wheat and dairy.
Speaking of a lack of wheat and dairy…how about some waffles? Seriously good waffles that are pretty tender and crisp for being made with a nut flour. The Young One is quite enthusiastic about them, and quite happy to have one of his favorite breakfast items back on the menu.
There are a couple of caveats here, though – because this is made with almond flour, it is going to be higher in calories than a standard waffle and because it includes tapioca flour (which helps give the waffle its tender and crisp texture), it is going to be a little carbier than one made exclusively with almond flour. The recipe says 6 servings, which are not huge – the picture below shows one made in my 6 1/2″ waffle maker, and is actually two servings; as written, this recipe makes three of these waffles.
Now, having said that, they are quite filling – while The Young One was able to polish off the entire round waffle, I could not; about half was just right (we had them with a scrambled egg and a couple of pieces of bacon).
At any rate, these waffles really are very good, and certainly fine as an occasional treat.
Note: You can use all almond flour if you like; although they won’t be quite as light and the calorie content will increase accordingly, they should still be pretty good. Also, you can substitute the coconut milk, water and vinegar with some cultured buttermilk if you like. And if you leave out the maple syrup, these would make a good base for a savory dish like chicken a la king.
1 cup almond flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1/4 teaspoon kosher or sea salt
3 large eggs, separated
3 tablespoons coconut milk
1 tablespoon water
1 teaspoon white vinegar
1 tablespoon coconut oil or ghee, melted
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
Heat the waffle iron per manufacturer instructions.
In a large bowl, beat the egg whites until stiff, but not dry. In a large measuring cup, whisk together the coconut milk, water and vinegar. Set aside.
Combine the almond flour, tapioca flour, baking soda, and salt in a large bowl. In a smaller bowl, lightly beat the egg yolks with the coconut oil or ghee, maple syrup, vanilla and coconut milk mixture. Pour the wet ingredients into the dry ingredients in three separate additions, stirring well and scraping the bowl between each addition. Gently fold the egg whites into the batter.
Using a ladle or large spoon, spread the batter into the waffle iron, taking care not to overfill. Close and bake the waffle until there is no longer steam escaping and the waffle is crisp and golden brown. Remove the waffle and keep warm. Repeat until all of the batter has been used.
Serve with fruit or butter and maple syrup, if desired.
I have a recipe for gluten-free waffles for you, but I have a husband, a daughter, a grandson and four bottomless pits teenage boys in my house this morning, and we have a busy day planned. The zoo. Visiting the butcher. Picking up fresh chickens and eggs from a farmer.
Why, yes – I am feeling better. Finally. Thank goodness.
At any rate, I’ll be back tomorrow with a recipe for gluten-free waffles. Which are quite good.
We’re having a lovely time here at the Sushi Bar, being serenaded by Darling Daughter while she plays the ukulele – frankly, I’d never realized what a lovely instrument it is. (Does this count as my Spin, Gretchen?) We’re also busy planning what we’re taking with us to Hocking Hills next week, food-wise – in the past, I’ve found myself chained to the kitchen, short ordering for everyone. Something I’m desperately trying to avoid this trip.
But, as you also know, I don’t do “convenience” foods and the difficulties in planning on keeping things simple are compounded because Oldest Son does not tolerate eggs well. This makes breakfast and snacks a bit problematic, because I want to make sure everyone has plenty to eat (I just seem to be hardwired that way). Lunches can also be iffy, but I’ve found something that is going to help with that immensely.
Yeah, you read that right; Applegate Farms has come to my rescue with The Great Organic Beef Hot Dog – hot dogs made from 100% grass-fed beef with no fillers. They are gluten free, casein free, dairy free and contain 0 grams carbohydrate. And they taste like, well, HOT DOGS – seriously. Which means I’m a bit lukewarm about them (I’m only enthusiastic about hot dogs when they’re dipped in cornbread batter, deep fried and slathered in yellow mustard), but The Young One adores them with a deep and abiding passion usually reserved for a new Legend Of Zelda game.
Which makes them a winner in my book.
They’re not exactly cheap – a package of 8 is about $8 at the store where we buy them, but they’ve been a lifesaver as something quick and easy to feed the boy right before or right after work (he’s washing dishes and bussing tables at a little bistro down the street) when he’s ravenous and pressed for time, and they’re going to go a long way to helping me keep things simple – but still reasonably healthy – next week as we descend en masse on one of Ohio’s prettier tourist spots.
Applegate Farms Great Organic Beef Hot Dog – Sushi Bar and Young One Approved.
Have you found a great “convenience food” that works well in your Real Food diet? And does anyone have any breakfast/snack suggestions that don’t include eggs?
Seriously, these stoopid steroids are making it damn hard to sleep; they’ve just got me all wound up. How the hell am I suppose to get all this rest they tell me I need to recover from @$#%ing pneumonia if I can’t sleep? Of course, they have no answer for that.
Anyhoo, Darling Daughter arrives from Las Vegas this morning; Mr. Fixit gets here Saturday and Oldest Son arrives Sunday evening. Monday we pack up and head down to Hocking Hills for 4 fun-filled days of hiking, eating, playing games and lounging around in the hot tub. And laughing, which we do quite a bit of.
This salad, which I made the other night to accompany the Buffalo Chicken Bites, will be part of the menu while we’re vacationing. It is seriously good – it may be my new favorite summer salad. We got a huge bag of mixed lettuces from the CSA last week, I had a lovely hunk of sheep’s milk Roquefort ripening in the fridge and we’d acquired a perfectly ripe seedless watermelon. Toss it all together with this delightful poppy seed dressing and you have a deliciously light salad. It was so good that we had again the next day for lunch with some deviled eggs – we crumbled bacon over it the second time, and Oh. My. Gawd.
The nice thing about the dressing is you can adjust the ingredients to your liking; as written, it’s kind of sweet – but that’s okay, because the bleu cheese and some of the more bitter greens in the salad mix were a great counterbalance to the sweetness of the fruit and dressing. If you like a less sweet dressing, add the honey gradually and perhaps a bit more vinegar until you have a balance of flavors that suits you.
Note: Chances are you won’t use all of the dressing – it doesn’t take a lot – so the calorie and carb counts listed are overstated.
Watermelon Salad with Creamy Poppy Seed Dressing
8 cups mixed salad greens
4 cups watermelon cubes
2 ounces Roquefort or other blue cheese, crumbled
1/4 cup mayonnaise, preferably homemade
1 1/2 tablespoons honey
2 teaspoons apple cider vinegar
3/4 teaspoon poppy seeds
salt and freshly-ground black pepper, to taste
Whisk together the dressing ingredients; refrigerate for at least half an hour to allow the flavors to marry.
Toss the greens, watermelon and bleu cheese in a large bowl. Divide between four plates and drizzle with the poppy seed dressing. Serve immediately.
Well, I took the last of the antibiotics this morning, and am halfway through the steroid treatment. As far as the horrible cough goes, it’s getting better but I’m still really tired. The steroids aren’t helping, of course; they make me jittery and irritable when it’s already hard enough to “rest and take it easy.” But whatcha gonna do?
I’ll tell you what – you make this!
I had a package of boneless, skinless chicken breasts in the fridge that needed to be used and no idea what to do with them. I don’t know what possessed me to cut them into bite-sized pieces, fry them up and toss them in a traditional buffalo sauce, but I am glad I did – these were good, y’all. The Young One ate them with great enthusiasm, even if he wouldn’t touch the ranch dressing or watermelon salad (recipe for that tomorrow or Wednesday) I served with them. There were absolutely NO leftovers.
We ate this for dinner, but it would also make a great appetizer or party fare.
Note: While buffalo chicken “purists” insist the sauce be made with Frank’s Red Hot Pepper Sauce. any Louisiana-style hot sauce will do (in fact, I used Louisiana brand hot sauce). Louisiana hot sauce isn’t all that hot – at least not to this Texan’s palate; it’s really more sharp and vinegary. So how hot your sauce is depends on the amount of cayenne you use, if any.
Buffalo Chicken Bites
3 boneless, skinless chicken breasts, cut into 1-inch pieces
1 1/2 cups tapioca flour
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly-ground black pepper
2 – 3 cups palm oil shortening
1 tablespoon wheat-free tamari or soy sauce
1 tablespoon dry sherry
2 egg whites
1/2 cup ghee or butter
1/2 cup Louisiana hot sauce
1 1/2 tablespoon white vinegar
1/2 teaspoon garlic powder
pinch of salt
1/8 teaspoon cayenne pepper (optional)
In a large bowl, combine the marinade ingredients. Add the chicken, and stir to coat; cover and refrigerate for 30 minutes.
Whisk together the sauce ingredients in a heavy, shallow skillet over low heat. Simmer, stirring occasionally, while frying the chicken.
In a large bowl, stir together the 1 1/2 cups tapioca flour with the salt and pepper. Toss the marinated chicken in the tapioca mixture to coat; shake off any excess before frying.
In a wok or large, deep skillet, melt the palm oil shortening over high heat to 350 F. Working in batches, fry the chicken cubes until golden brown outside and just cooked through inside, about 4 minutes per batch. Remove the chicken with a slotted spoon and drain on paper towels. Repeat until all of the chicken has been fried.
Transfer the fried chicken to the pan with the buffalo sauce and toss to evenly coat the chicken. Remove to a plate with a slotted spoon, allowing any excess sauce to drain from the chicken.
Serve immediately with ranch or bleu cheese dressing, carrot and celery sticks.