Wednesday, July 18, 2012

Cheap Eats

In order to stay on budget yet eat mostly organic and fresh foods, we have to balance our weekly menu with some cheap eats. Typically, we eat beans (started from dry beans - so cheap!) and rice once a week and then 1-2 more meals that are on the cheap side. This week, we tried out a new recipe for cornmeal chive waffles. Mike was swearing at the waffle maker (I think he needs to get a belgian style maker and then all would be good) but they were great!

Good ol' Beans & Rice (with feta, avocado, tomatillo salsa, chips)

Beans & RIce

Cornmeal Chive Waffles via Annie's Eats

Cornmeal Chive Waffles

For the waffles:
1¼ cups all-purpose flour
¼ cup yellow cornmeal
1½ tsp. baking powder
1 tsp. sugar
½ tsp. baking soda
½ tsp. salt
¼ tsp. freshly ground black pepper
1/3 cup unsalted butter, melted
2 large eggs
1¼ cups buttermilk
3 tbsp. minced chives
2 tbsp. minced fresh parsley (we left this out)

To serve:
Salsa (we used cherry salsa that we picked up in Michigan)
Fried eggs
Minced fresh chives, for garnish

Preheat a waffle maker according to the manufacturer’s instructions.

In a large bowl, combine the flour, cornmeal, baking powder, sugar, baking soda, salt, and pepper. Whisk to blend. In another bowl, combine the butter, eggs, and buttermilk. Whisk to blend well. Stir in the chives and parsley. Add the wet ingredients to the bowl with the dry ingredients and whisk just until evenly incorporated, taking care not to over-mix.

Cook the batter in the waffle maker according to the manufacturer’s instructions. (If necessary, keep finished waffles warm in a 200˚ F oven.) While the waffles are cooking, fry eggs in a non-stick frying pan. Serve warm waffles topped with salsa, eggs, and fresh chives. Season with salt and pepper to taste. Serves 4ish.

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