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)
Cornmeal Chive Waffles
via Annie's Eats
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)
Salsa (we used cherry salsa that we picked up in Michigan)
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.