More whole grains and more vegetables…..that’s my goal again today at the Fantastic Food Fest at the Indiana State Fairgrounds Expo Hall.
I’ll be at the Kroger booth so stop by and say hi!
First up, more whole grains with my favorite Cornmeal Waffles, made into a breakfast-for-dinner savory waffle with chipotle and ancho chili powders.
- 1 cup whole-grain stone ground cornmeal
- 1 cup white whole wheat flour (Kroger or King Arthur)
- 3 tablespoons sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ - ½ teaspoon onion powder
- ¼ - ½ teaspoon garlic powder
- ½ teaspoon ancho chili powder
- ¾ teaspoon chipotle chili powder
- ½ cup corn oil
- 1 ¾ cups Kroger buttermilk
- 2 large eggs, lightly beaten
- Optional toppings: pulled/shredded cooked pork, beef or chicken, sunny-side-up or scrambled eggs, or simply bourbon syrup and butter
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, salt, onion powder, garlic powder, ancho chili and chipotle chili powder. In a separate small bowl, whisk corn oil, buttermilk and eggs until thoroughly blended. Pour liquid mixture in center of dry mixture and stir with wooden spoon just until all ingredients are moistened. Using a preheated Belgian waffle maker and following manufacturer’s directions for amount, add batter to waffle grid. Close and bake recommended time until waffles are thoroughly done and slightly browned. Enjoy waffles immediately with favorite toppings. Makes about 5 to 6 large Belgian waffles (each waffle about 6 ½ inches diameter)
Then, more vegetables (because hummus is already a vegetable with garbanzo beans) and I’ve added extra vegetable with sweet potato. Moroccan spiced with Ras El Hanout & Harissa.
- 2 – 2 ¼ cups mashed, cooked sweet potato (fresh or canned)*
- 1 can (15.5 oz.) Kroger garbanzo beans, drained and liquid saved
- 3 garlic cloves, coarsely chopped or smashed
- 2-3 tablespoons lemon juice
- 3-4 tablespoons Private Selection Extra Virgin Olive Oil
- 2 tablespoons Kroger honey
- 1 ½ tablespoons Private Selection Harissa Chili Paste
- 1 ½ teaspoons Private Selection African Inspired Ras El Hanout Blend
- ½ teaspoon salt
- Optional garnishes: chopped cilantro, Mike’s Hot Honey
- Combine sweet potatoes, garbanzo beans, garlic, lemon juice, olive oil and honey in food processor bowl. Process until nearly smooth, scraping bowl several times. Add Harissa, Ras El Hanout and salt, along with 3 tablespoons reserved garbanzo bean liquid. Process until thoroughly blended. Add more bean liquid and/or oil if thinner hummus is desired. Serve with favorite vegetables, pita wedges and/or whole grain crackers.
- Makes about 3 ¾ cups hummus (roughly 11 servings of ⅓ cup each)
- *If you use canned, you’ll need 2 (15 oz.) cans of Kroger sweet potatoes in syrup. Simply drain the liquid well and smash/mash with fork.
- *Fresh or canned sweet potatoes? Either works great and provides the same great taste and nutritional value. Only small differences in color and texture – possibly less vivid orange color and slightly thinner hummus overall.