Cinnamon Waffles with Caramelized Apples--Williams & Sonoma Kitchen

This recipe is from Williams and Sonoma--my new favorite website for cooking and recipes! These waffles are super delicious!  We had them last Sunday for brunch along with scrambled eggs, sausage, and fruit.  The recipe takes a while, but is well worth it!

Ingredients:

·                                 3 Tbs. unsalted butter, plus 8 Tbs. (1 stick) melted butter

·                                 6 Fuji apples, peeled, cored and cut into 1/4-inch slices

·                                 1/2 cup plus 1/3 cup sugar

·                                 1 tsp. cornstarch

·                                 1 1/2 tsp. ground cinnamon

·                                 1/2 tsp. freshly grated nutmeg

·                                 3/4 tsp. salt

·                                 2 1/2 tsp. vanilla extract

·                                 3 eggs, separated

·                                 1 3/4 cups buttermilk

·                                 1 3/4 cups all-purpose flour

·                                 1 1/2 tsp. baking powder

·                                 1 tsp. baking soda

·                                 Whipped cream for serving

Directions:

In a fry pan over medium-high heat, melt the 3 Tbs. butter. When the foaming subsides, add the apples, the 1/2 cup sugar, the cornstarch, 1/2 tsp. of the cinnamon, 1/4 tsp. of the nutmeg and 1/4 tsp. of the salt. Cook, stirring occasionally, until the apples are tender and the sugar mixture becomes syrupy, about 18 minutes. Remove the pan from the heat and stir in 2 tsp. of the vanilla. Cover the caramelized apples to keep warm until ready to serve.

Preheat a waffle maker on medium-high heat according to the manufacturer's instructions. Preheat an oven to 200°F.

In a large bowl, whisk together the egg yolks, buttermilk, the 8 Tbs. melted butter and the remaining 1/2 tsp. vanilla. Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, the 1/3 cup sugar, and the remaining 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/2 tsp. salt. Add the flour mixture to the yolk mixture and whisk until smooth.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form, about 1 minute. Using a rubber spatula, fold 1 cup of the whites into the batter, then carefully fold in the remaining whites.

Pour about 1/3 cup batter into each well of the waffle maker and close the lid. Cook until the waffles are golden brown and crisp, 5 to 6 minutes. Transfer the waffles to a wire rack set on a baking sheet and keep warm in the oven. Repeat to cook the remaining batter.

Serve the waffles hot with the caramelized apples and whipped cream. Makes twelve 4-inch square waffles.

Williams-Sonoma Kitchen

Torta Tex-Icana

We like, like, like Tex-Mex food! So for brunch today, I made this layered casserole.  

The recipe comes from one of my very favorite cookbooks,

"The Border Cookbook, Authentic Home Cooking of the American Southwest and Northern Mexico."

Get all of the ingredients ready.  Roasted green chiles, sweet red peppers, zucchini, onion, green onion, garlic, cheddar cheese, eggs, milk, and whole wheat tortillas.

Here's the exact recipe and a photo of all the ingredients prepped.  

By prepping everything in advance, the torta comes together in a snap.

3/4 C chopped roasted green chile.  (We grow, roast, and freeze our own Anaheim peppers.)
2 or 3 small sweet red bell peppers
1 C grated zucchini (No need to peel it.)
1/4 C chopped onion
3 or 4 green onions, sliced
1 garlic clove, minced
4 eggs beaten with 1/4 C milk
1 to 2 tsp. ground cumin
3 to 4 Tbl grated cheddar cheese
sea salt and ground pepper
whole wheat tortilla

Preheat the oven to 350F.  Warm a tablespoon of light olive oil in a saute' pan.  

Add the onion, garlic, and red bell peppers.  Saute for about 5 minutes.

Next add the grated zucchini.

Add the peeled, seeded, and chopped green chiles.  

You could substitute canned chopped green chiles.

Mix it all up and saute' for another 5 minutes until veggies are soft and the liquid has been absorbed.  

Line a casserole dish with foil, spray with non-stick cooking spray, 

place a whole wheat tortilla in the bottom of the dish.

Top the tortilla with the vegetable mixture, and spread it around evenly.

Beat together the eggs, milk, cumin, salt, and pepper and pour over the veg mixture.

Bake the casserole at 350 F. for 20-30 minutes until puffed, golden brown, and lightly set in the center.  Allow to sit for 5 to 10 minutes before slicing.  

Eat it hot or warm.  Serve with salsa and guacamole.

Here's the cookbook I mentioned earlier.

Enjoy friends!  This is yum, Yum, YUM.

With only one whole wheat tortilla in the entire dish,

this is quite a low-carb treat.