Sweet Potato + Cinnamon Waffles

Sweet Potato Puree

My family was always pretty good about going to church every Sunday. I was instilled with just the right amount of guilt so that if I did miss a service, I didn’t fully enjoy whatever kept me away. I’m OK with that because I made a lot of great memories and met people who I still consider close friends. Some of the people I’ve grown closest to here in Denver are the ones I sing with in the church choir. Yep, I sing in the church choir. Every Sunday. Wearing a choir robe. I know a lot of individuals from high school and college who will not be surprised by this information in the least. But I rarely talk about my involvement in choir on my blogs. In the spirit of full-disclosure, I love singing in choirs. The bond you form while sharing beautiful music with others is so special. I hope Riley has the chance to be involved in something that makes him feel the same joy and can be done at various stages of life.

When I was younger, we often went to church without eating breakfast first. Usually my sister and I had to be there early for choir rehearsal, so it ended up being a relatively long morning. By the time the service was over, we were all famished and ready for something substantial for brunch. The ever-present question as we climbed into the car and buckled our seat belts was, “What do you girls want to eat?” The answer, for me, was almost never pancakes. Pancakes didn’t appeal to me because they felt so heavy. Sometimes my mom would make a Southern staple, gravy and biscuits. But even that felt like too much a lot of the time. Delicious, yes. But very heavy. I much preferred waffles. They still possess the same sweet flavor as pancakes without being quite as dense. We never had the thick, Belgian waffles either; just the run-of-the-mill variety that were slightly thinner, delicately crispy on the outside, and light and airy on the inside.

Sweet Potato Waffles

During our time in Japan, I made a lot of pancakes because we didn’t bring our waffle iron with us. So, I’m making up for lost time now by making waffles at least once a week. I love to add sweet potato puree to our waffles along with a little whole wheat flour and some cinnamon. This way, I know I’m giving my family some extra nutrition while still providing a treat of sorts.

Waffles

This recipe came to be after making lots of sweet potato puree for Riley and always having it on hand. I needed to find more uses for the leftovers that were suitable for a toddler but also palatable for us parents. These waffles were the perfect solution. Sometimes, I’ll make an entire batch on Monday mornings, transfer the cooled waffles to an airtight container, and keep them in the fridge for the week. When Riley needs breakfast or even a little snack, I’ll pop one in the toaster and in about 30 seconds we’re ready to go.

Loves his waffles

I hope you’ll try these- they are so easy to make and really pack a lot of nutrition for a waffle. And if you're a pancake fan more than a waffle fan, you'll be happy to know that this exact recipe can be used for either. A note on sweet potato puree: I like to bake 2 or 3 sweet potatoes, then puree them in the blender, adding a touch of buttermilk or water if they seem dry. Then I put any extra puree in an ice cube tray to freeze. That way, I have plenty on-hand for soups, pasta sauces, waffles, and yes, even pancakes.

Sweet Potato + Cinnamon Waffles

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 tablespoon cinnamon

1/2 teaspoon salt

2 eggs

4 tablespoons melted butter, cooled

2 cups buttermilk

1 cup sweet potato puree (take the cooled flesh of 2 baked sweet potatoes and puree in a blender, adding a little buttermilk or water if the mixture seems dry)

Preheat the oven to 200 degrees Fahrenheit. Begin heating your waffle iron.

Combine the dry ingredients in a large mixing bowl. In a medium bowl, whisk the buttermilk, eggs, and butter together. Mix the wet ingredients into the dry ingredients until just combined. Stir in the sweet potato puree.

Spray the waffle iron with just a little bit of cooking spray to keep the waffles from sticking. Using a 1/3 cup measure, scoop the batter into the center of the waffle iron, close the iron and cook until golden and slightly crisp on the outside, 2-3 minutes. Place each waffle on a cooking rack in the heated oven until ready to serve.

Top with maple syrup, honey, or fruit syrup and serve.

Jalapeño-Cheddar Eggs Benedict with Cilantro-Lime Hollandaise

I love brunch. It’s one of those meals that manages to bring all of my favorite foods and flavors together on one plate. Eggs, cheese, bread, coffee...how can one say no to these things? Part of the reason, in my opinion, that so many people enjoy brunch is because of the comforting dishes that are offered. From French toast to savory quiche and big mugs of coffee there is something that appeals to just about everyone.

One of my favorite brunch offerings has always been eggs benedict. Seeing eggs benedict on the menu at a restaurant conjures a kind of siren-call reaction in my soul and I cannot resist. The creamy, silky hollandaise that blankets two perfectly poached eggs with brightly colored yolks that soak slowly into the English muffin base is nothing short of perfection. And really, how can you go wrong with anything that is covered in an emulsion of egg yolks and butter?

As if you needed any more reasons to love this dish, it is kind of a blank canvas. You can create your own versions using seasonal ingredients, giving this classic meal a fun twist. The recipe I’m sharing with you today features jalapeños, a popular item to plant in salsa gardens this time of year, along with cilantro.

I began by making fluffy, rich cream biscuits studded with bright green jalapeños and sharp white cheddar cheese. It would have been acceptable to stop right there, seeing as how the biscuits were fluffy and warm and perfect slathered with a little butter right out of the oven. But no, I had to go and top them with two perfectly poached eggs and decadent cilantro-lime hollandaise. If you are nervous about making the sauce, let me introduce you to a fool-proof method: blender hollandaise. It is insanely simple and results in an airy, creamy sauce in only 5 minutes.

Jalapeño-Cheddar Biscuits

Makes 6-8 biscuits

Ingredients

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup shredded sharp cheddar cheese
• 2 jalapenos, seeded and diced
• 1 1/2 cups heavy cream

Preheat oven to 425 degrees and set rack in the centermost position. Line a large baking sheet with parchment paper and set aside.

Cut jalapeños in half lengthwise and remove seeds. Coarsely chop and set aside.

In a large bowl, whisk flour, baking powder, salt and sugar together. Add the cheese and jalapenos and toss to evenly distribute through dry ingredients. Add the whipping cream and stir just until the dough comes together. (It will be ragged at first but will smooth out as the dough is kneaded.)

Turn dough onto a lightly floured surface and gently knead until the dough is mostly smooth. Pat into a 3/4 inch thick round.

Using a circular biscuit cutter or a glass with flour on the rim, cut out 3 or 4 circles and place them on your prepared baking sheet. (If you use a glass, use one with a thin rim. If it is too thick, it will press down too much on the biscuits and they won’t rise.) Bring together scraps and pat out, again, to 3/4 inches. Repeat until all the dough is used. You should end up with 6-8 biscuits, depending on the size of your cutter.

Place the baking sheet in the oven and reduce heat to 400 degrees. Bake for 20 minutes or until golden brown on top.

Perfectly Poached Eggs

Makes 8 poached eggs, enough for 4 servings of the Eggs Benedict

• 8 large eggs, room temperature
• white vinegar

Bring a medium pot of water to a simmer. Add a splash of vinegar to the water. Crack one egg into a small bowl. Using a wooden spoon, create a whirlpool in the water. Working quickly but gently, pour the egg into the center of the whirlpool. Allow the egg to poach for about 5 minutes before removing it from the water with a slotted spoon.

You can poach more than one egg at a time using this method, but do not do more than 4 at a time. I find 2 at a time is easiest to manage. The eggs can be kept in a bowl until you are ready to serve them. Add a little room temperature water to the bowl to keep them from sticking together until you are ready to plate your eggs benedict.

Cilantro-Lime Hollandaise

• 3 egg yolks
• 1 teaspoon dijon mustard
• 2 tablespoons lime juice
• dash or two of hot sauce
• 1/2 cup butter, melted
• 1/4 cup loosely packed cilantro leaves

In a blender, combine the egg yolks, mustard, lime juice and hot sauce. Blend until smooth. With the blender running, slowly pour in the melted butter until the sauce is thick and creamy, about 30-45 seconds. Add the cilantro and pulse five 1-second pulses just to incorporate the leaves into the sauce.

To Assemble the Eggs Benedict:

Cut 4 biscuits in half, one biscuit per plate. Place them cut side up on your plates. Gently put a poached egg on top of each biscuit half, cover with hollandaise and garnish with additional cilantro leaves and a lime wedge. Serve immediately.

Riley's Kale Pineapple Smoothie

I'm really excited about this Kale Pineapple Smoothie but before I get into that, I need a mommy moment.

I’m not really sure how this happened, but Riley is a year and a half old. He has gone from being a tiny baby who couldn’t do much of anything without help from me to being a toddling, independent little boy. He runs in the backyard, climbs on the sofa, and loves buses. He loves buses the way I love him: unconditionally.

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One of our favorite activities right now is going to the mall on rainy days. They have a great play area where Riley can run around with other kids and get completely worn out.  I love watching him run up to other tiny humans, bursting with things to say. Granted, nothing he says makes sense to any of the adults, but he and whatever toddler he’s chosen to communicate with use their secret language to chit chat. It’s hilariously wonderful.

Enjoy a Green Smoothie

After he is sufficiently worn out, Riley and I go to a little restaurant right next to the play area where he downs an entire kale and pineapple smoothie and picks at pieces of pesto turkey from my sandwich. The first time he finished one of these vitamin packed smoothies I was totally shocked. Shocked and elated because of all the good things he was voluntarily putting into his little growing body.

Riley and his smoothie...

So, after a few tries I finally created a recipe we can make at home. Now that the weather is nicer, we can spend time outside or at the park and this smoothie is the perfect thing to take along with us. It is also a great way to supplement on those days when all Riley will eat is a combination of Cheerios and chicken nuggets.

It's hard to remember, but moms and dads need to eat healthy foods too. I sometimes fall into lulls where I am so focused on taking care of Riley that I forget to take care of myself. Fortunately, I love this smoothie just as much as Riley does. It feels wonderful putting so many healthy things into such a delicious treat that Riley can see me enjoying as well. Smoothies = me trying to set a better example.

Thanks to my darling boy for being so many shades of wonderful over the past year and a half. Cheers to you, sweet boy!

Riley's Kale-Pineapple Smoothie

Makes 2  smoothie

2 packed cups chopped kale leaves 1 cup fresh or frozen pineapple 1 banana 1/2 cup fresh or frozen mango (you can also use peaches) 1/2 cup pineapple juice 1 cup unsweetened almond milk

Combine the ingredients in a blender and blend until smooth.

Homemade Granola + Broiled Apricots & Yogurt

I didn't used to be a breakfast person. Back in high school, I used to leave the house with a travel mug full of coffee that had been mixed with hot cocoa powder. That's totally acceptable, right? Yeah. I don't think so either. Fast forward to today and I never skip breakfast. Never ever. And if I do, Brad says that I get "hangry" by about 11am. Hangry = hungry + angry.

Some days, it can be difficult to think of eating a morning meal, let alone finding the time to make something healthy. My default breakfast is typically 2 eggs topped with Tobasco sauce and a slice of whole wheat toast, but there are times when I need to mix thing up a little. Stepping out of a daily routine is important. Even if that means changing something as small as breakfast. This homemade granola is the perfect thing to have on hand when you want something quick and homemade in the mornings without any hassle.

Granola, Apricots, Yogurt

In case you need more convincing about homemade granola, here are some other great reasons to DIY: it is much cheaper than a lot of the really good stuff you can buy in the grocery store, it keeps for 2 weeks, and it only takes 30 minutes and one mixing bowl to make. Plus, you can create your own combination of flavors to fit what you love most. My granola is often made with whatever I have in the pantry that needs to be used up. Sweetened shredded coconut and walnuts were the ingredients of choice this time around, but you can add pecans, pumpkin seeds, sesame seeds, dried cranberries, raisins, candied ginger, dried pineapple...I could go on and on but I won't put you through that. You get the idea. Serve it with seasonal fruit, like these apricots that have been cut in half, brushed with a tiny bit of butter and broiled for a few minutes. Or you could go with some sliced strawberries. Or blueberries. Or cherries. Do you see where I'm going with this?

Homemade Granola

I love lots of cinnamon in my granola, so I've used a heavy hand in my recipe here. The warm flavor seems to transform this creamy, crunchy, juicy combination of flavors from just another yogurt and granola combination to something resembling a breakfast-style fruit crisp.

Here is what you need to do. Take the 30 minutes to make your own granola, sit down for 5 minutes in the morning to eat it at the table, and take note of how the rest of your day changes. A few quiet moments with your breakfast and a cup of coffee or tea can do wonders for how you will manage the craziness that ensues throughout the rest of your day.

Homemade Granola + Broiled Apricots and Yogurt

For the granola:

3 cups old fashioned rolled oats

1 cup sweetened shredded coconut

1/2 cup chopped walnuts

1 tablespoon ground cinnamon

2 tablespoons olive oil

2 tablespoons honey or pure maple syrup

generous pinch of salt

Preheat the oven to 325F. Stir all the ingredients together in a large bowl until the oats, nuts and coconut are well coated. Spread in an even layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the oats are lightly golden. Stir once or twice during cooking time.

Allow the granola to cool completely before transferring to an airtight container or large jar. Keeps for up to 2 weeks.

For the apricots:

Fresh apricots

1 teaspoon melted butter

Take one or two fresh apricots and cut them in half, removing the seed. Place them cut side up on a baking sheet and brush with a little melted butter. Place the baking sheet on the top rack of the oven under the broiler. Broil for 3-5 minutes or until the apricots are golden and bubbly on the top. Serve on a place with Greek yogurt and granola.

Creamy Polenta, Egg, Arrabiata & Bacon

The first time I ever made polenta was just after Brad and I got married. We lived in an apartment in the Highland Park area of St. Paul, Minnesota that looked out at the Mississippi River. The apartment itself was nothing special, but it did have these wonderful windows that spanned the length of each room. We were on the 16th or 17th floor...or maybe 15th...and from way up there the light coming through windows gave the illusion of living in some kind of penthouse on the top floor of a fancy building. Until you looked at the tiny kitchen and were quickly brought back down to earth. But we did have a lovely view. And it was our first home together.

I was heartbroken when we left that apartment before moving to Tokyo in 2008 and literally sobbed the day we left. We had barely lived there for one year it felt like we were just settling in; like we had only just begun to make our newlywed memories in our first apartment. Of course, the experience of living in Japan quickly made up for leaving, but that apartment will always have a special place in my heart as the first place Brad and I called home. Since then, we've lived in four different apartments in Tokyo and now a small, cozy house in Colorado. In each of the places we have lived, there has been at least one meal that has stayed in my memory so clearly that I can smell and taste everything as though I just ate it yesterday.

Polenta, Thyme, Red Pepper Flakes, Egg

One of the first meals I made in our St. Paul apartment was a pot roast with porcini mushrooms and creamy polenta on the side. That was the first time I had ever made polenta. I remember the way it felt in my mouth and the impossibly creamy taste marrying beautifully with the tender pot roast. Such a perfect combination. I haven't made that exact meal since then, partially out of fear that I'll ruin the memory by realizing that it wasn't as good as I thought it was. I do, however, still make creamy polenta. It is fast and easy to prepare and you can top it with a number of accompaniments. My favorite at the moment is spicy arrabiata sauce, salty bacon, and a runny fried or poached egg.

Heaven. In a bowl. For real.

Creamy Polenta, Egg, Bacon & Arrabiata

I actually got the idea for this dish from a restaurant here in Denver, but of course made a few changes to make it my own. The addition of goat cheese adds a nice tang to the polenta, offering mild relief from the heat of the arrabiata and the salty bite of the bacon. The egg...oh, the egg...it melts into the polenta taking the creamy factor to the next level. I realize this is another egg dish, like last week's open-faced egg sandwich, but can you really have too many easy egg recipes in your arsenal?

Nope. Didn't think so.

I also love that this hearty, satisfying meal can be on the table in only 30 minutes. While the polenta simmers on the stove, the bacon is roasting in the oven (SO much easier, in my opinion, than cooking it on the stove top), the arrabiata sauce is warming over a low flame, and you are free to prepare the eggs. I mean, in all honesty, this meal practically makes itself. Aside from some stirring, timer setting, and generally overseeing the process, your job is quite simple. I promise you that even the most timid cooks out there can pull this off with no problems.

Whether you're a veteran polenta-maker or a newbie in training, this dish is sure to become a family favorite.

Creamy Polenta with Arrabiata, Bacon + Egg

Serves 4

For the polenta:

• 1 cup stone ground polenta (not instant)
• 4 oz. goat cheese
• 2 oz. cream cheese
• salt & black pepper

For the toppings:

• 4 eggs
• 1 tablespoon olive oil
• 8 slices of thick cut bacon

• 1 cup arrabiata sauce (arrabiata is readily available in most grocery stores, but if you cannot find it, you can buy traditional marinara and add red pepper flakes which will release their heat as the sauce heats on the stove)
• Fresh thyme or flat leaf parsley for garnish

Preheat the oven to 425 degrees F.

Bring 4 cups of water to a boil in a medium saucepan. Slowly whisk in the polenta, whisking continuously until there are no lumps and it begins to thicken slightly. Reduce the heat to medium-low and allow the polenta to simmer for 30 minutes, stirring occasionally to keep it from overcooking.

When the polenta has thickened and become tender, stir in the goat cheese and cream cheese. Stir until the cheese are melted and fully incorporated into the polenta. Add salt and pepper to taste.

Meanwhile, place the bacon on a parchment-lined baking sheet and place in the preheated oven on the middle rack. Roast for 15-18 minutes or until the bacon is golden and crisp. When it is done, remove it from the oven and place the bacon strips on a paper towel-lined plate. Set aside.

In a small saucepan or in the microwave, heat the marinara sauce until just simmering. Keep warm until you are ready to assemble your bowls.

In a large non-stick skillet, heat the 1 T olive oil over medium heat. If your pan is large enough, add the four eggs and allow them to cook until the whites are opaque but still a bit runny on the top. Put a lid over the pan and turn off the heat. Allow the eggs to continue cooking under the lid until the whites are set but the yolk is still runny. If your pan is small, fry the eggs in batches.

To assemble the bowls, spoon even amounts of polenta in each bowl. Top with a spoonful of the arrabiata, 1 egg and 2 slices of bacon. Garnish with chopped thyme or parsley leaves. Serve immediately.

Open-Faced Fried Egg & Avocado Sandwich

One of the first things Brad ever made for me was an egg. I can't remember which came first; was it an omelet or a fried egg? Either way, the first time he fried an egg for me I nearly died. The yolk was runny and perfect for mopping up with my toast. I think that was the moment I fell in love with eggs. Or Brad. Or perhaps both? Since then, a week has rarely gone by without a poached, over-medium, sunny-side up or soft-boiled egg making an appearance in at least one meal. When we moved to Japan, I was elated to find that eggs are more important to the cuisine there than I  could have imagined. I was introduced to eating raw eggs, which is not as scary as you might think, and soft-boiled eggs simmered in soy sauce and plopped over a big bowl of perfect ramen.

These days, especially when I am eating in a rush or trying to save a little money on our weekly food budget, I like to make egg sandwiches. This has to be one of my favorite combinations- egg, avocado smashed with lemon juice, salt & pepper served on top of a piece of hearty wheat toast brushed with olive oil and rubbed with fresh garlic. Sinking my knife and fork into this perfect sandwich never fails to lift my spirits and comfort my soul. And my tummy.

If you have 5 or 10 minutes to make lunch, or even a light dinner, you have more than enough time to throw this together. The bright yellow yolk and green avocado make an impressive plate for such a quick meal. I'm not one to argue with aesthetics like that and neither is my appetite. Here's to a great week with delicious, healthy, easy, and fast meals worth setting the table for!

Open-Faced Egg Sandwich with Avocado

Makes 1 sandwich

1 teaspoon olive oil

1 large egg (I prefer organic & cage-free)

1/4 of an avocado (or 1/2 if you're super hungry)

Juice of 1/2 a large lemon (or to taste- I like lots of lemon)

salt and black pepper to taste (I like kosher or sea salt best)

1 thick slice of whole wheat or multi-grain bread

1 teaspoon olive oil

1/2 clove of fresh garlic

Heat the oven to 350 degrees. Brush both sides of the bread with 1 teaspoon olive oil and place on a baking sheet. Transfer to the oven and back for about 12 minutes or until the bread has been nicely toasted. Remove the toast from the oven and allow it to cool for a minute or two before rubbing it with the garlic. To rub the toast with garlic, take your garlic clove and simply rub it on the surface of the toast. This gives the essence of garlic without being overpowering.

While the toast is in the oven, heat the other 1 teaspoon olive oil in a small, non-stick skillet over medium-low heat for about 2-3 minutes. Add the egg and allow it to cook until the white is opaque but still a bit runny on the top. Put a lid over the pan and turn off the heat. Allow the egg to continue cooking under the lid until the white is set but the yolk is still runny.

Meanwhile, smash the avocado with the lemon juice, salt and pepper in a small bowl. Spread the avocado over the toast and top with the egg. Sprinkle with a tiny pinch of salt and some more black pepper. Serve immediately.