Egg-Leavened Waffles

The first rule of waffles: Do not talk about waffles as if they are pancakes cooked in an iron. They are not. Waffles and pancakes have different culinary origins, even if Bisquick or Krusteaz would have you think they both just sprang ex nihilo from a corporate research kitchen. Think of the words you use to describe good waffles: crispy, puffy, tender, chewy; it's not the same as how you describe a good pancake. Waffles are special. They take more preparation, but they are worth it.

Ingredients (Makes 8-9 Belgian-style waffles, cut it in half for smaller groups)
2 cups flour
2 tablespoons baking powder
1/2 teaspoon salt (I used fine sea salt)
2 tablespoons sugar
2 cups unsweetened vanilla almond milk
3 fluid ounces oil (that's 6 tablespoons OR 1/4 cup plus 2 tablespoons)
6 eggs, separated

Directions

Prep:
In a large mixing bowl, whisk together the flour, salt, and baking powder. Set aside. In another bowl, whisk together the sugar, egg yolks, oil, and almond milk. Set aside. Using a standing mixer (or a hand mixer in another bowl) beat the egg whites until firm peaks form. Set aside.

Mix and Cook:
Turn on the waffle iron to preheat. Pour the milk mixture into the flour mixture, whisk together for 20-30 seconds, then let it sit for another 30 seconds. Slowly stir through the mixture to ensure there are no dry spots, but small lumps are OK. Now fold the whipped egg whites into the batter in two or thee batches. Spray the waffle iron with cooking spray and scoop some batter on; I use two scoops from a #12 disher. Try not to overload the iron, or the batter will ooze out the sides as it expands. Cook until the steam stops coming out the sides of the iron and the waffle is golden brown. Serve immediately while still hot. You could try to keep them warm in a low oven, but I typically just start serving my family one or two people at a time as they come out of the iron.

Eggy Oats

photo source: Blogilates

I saw this Microwave Minute Muffin on Pinterest, and thought that the boys would enjoy it. The first time they said it was too firm. I tweaked it until it was an "edible" consistency. Still delicious. Still filling, but now there is no way I would be able to get it to stand up on a plate. We have this most mornings. 

1/4 cup quick cook oats
3 Tbs milk (rice or almond milk, the vanilla almond is especially tasty)
1 egg
1/8 tsp kosher salt (or a pinch, 1/16 tsp of table salt)
1 tsp sugar/sweetener (to taste)
filling: cranberries, toasted pecans, toasted coconut, raisins, cinnamon, etc. . .
a mug

Put oats in a mug. Pour milk on top. Add the remaining ingredient and mix. Microwave for one minute, then stir. 

Variations:
- When my boys want maple syrup in their eggy oats, I decrease the milk to 2 Tbs or it's too runny. Then I'd have to nuke it for a little longer. Those 15 seconds just take up too much time in a morning of rushing about to get ready for school ;)

- Instant oatmeal: Add milk and egg, stir up and cook. 

Dairy-Free Potato Chowder

So I like chowder a lot. I also have kids who can't have dairy. This creates a conundrum, since chowder is normally made with a milk/cream base. However, I have been experimenting with using dairy substitutes in my recipes, and I found that almond milk works almost as well as regular milk for most dishes. After making it a couple of times, I think I've got this recipe down!

Ingredients

• 6 slices bacon (save the fat)
• 1 onion
• 2 ribs celery
• 2 cloves garlic
• 1 teaspoon kosher salt
• 1/4 cup flour
• vegetable, canola, or olive oil (as necessary, see recipe)
• 1 tablespoon sugar (maybe)
• 3 large russet potatoes, peeled and rinsed
• 1 quart almond milk (or rice milk)
• 1 1/2 teaspoon old bay seasoning 
  
• 1/2 teaspoon ground white pepper (or black pepper)
• 3 green onions, chopped for garnish

Instructions

Cook the bacon in a large saucepan or pot over medium-low heat. Remove cooked bacon and lay on paper towels; set aside for later. Estimate (or measure) the rendered bacon fat. You need 1/4 - 1/3 cup, so add oil if there's not enough or remove any excess. Sweat the onion, celery, garlic, and salt together over medium-low heat until the onion and celery are soft. Sift the flour over the vegetables and stir to coat. Continue to cook over medium-low heat until the flour becomes slightly toasted, stirring constantly so it does not burn. Add the potatoes, milk, old bay, and pepper. Bring to a simmer, stirring to dissolve the flour (and get any stuck bits off of the bottom of the pot). If your "milk" is unsweetened (usually labelled "unsweetened" on the box), add 1 tablespoon of sugar (to taste). Simmer until the potatoes are cooked, about 20-30 minutes. Adjust seasoning as desired (i.e. add more old bay, salt, or pepper if you want). Ladle into bowls and top with the green onions and crumbled bacon.

NOTE: If your family has no problems with dairy, you could make this with 2% or whole milk. Since I personally have no issues with dairy, I add a couple of tablespoons of finely shredded cheddar cheese to my bowl! I also like to add crackers.