Jalapeno Cheddar Cornbread Waffles (Gluten-Free)

Jalapeno Cheddar Cornbread Waffles (Gluten-Free)

by | Oct 8, 2013 | Breakfast, Kid-Friendly, Mexican/Tex-Mex, Sides, Snacks & Appetizers, Soup & Sandwiches

Southern comfort food gets reimagined and de-glutenized in this sandwich in waffle form – crispy, cheesy, savoury, and full of big flavours.  I’ve made two versions here – one vegetarian and with spicy turkey sausage.  Either way, these waffles are perfect for breakfast and brunch, or alongside a steamy bowl of Mexican tomato soup.

cheddar jalapeno turkey waffle

I had been dreaming of these waffles for a few weeks, imagining what I could throw into these waffles for maximum enjoyment.  Sharp cheddar, aromatic chives, spicy jalapeno and smokey turkey sausage ended up being the winning combination.  It was all made easy with the help of Pamela’s Products Cornbread & Muffin Mix.  The flavour of cornbread is only enhanced by the crispness of the waffle, so this version just made so much more sense to me than a muffin.

cornbread ingredients

cornbread package

Pillar’s Turkey Bites are gluten-free, low in fat, spicy and perfect in these waffles.  To make these kid-friendly, just omit the jalapeno and use a milder sausage.  Next time I make these, I will swap out the full-fat mild cheddar for low-fat sharp cheddar to get more flavour in each bite with fewer calories.

cornbread dry ingredients

cornbread wet ingredients

To sum it up: #glutenfree #cheeseplease #nomnomnom #keepitspicy #betterthanmuffins #mightneedstretchypants

PS – follow me in on instagram under @freshnessgf  if you like pictures of food #foodporn

cornbread waffle in iron

jalapeno cornbread waffle bite

PRINT RECIPE

Cheddar Jalapeno Cornbread Waffles

Southern comfort food gets reimagined and de-glutenized in this sandwich in waffle form – crispy, cheesy, savoury, and full of big flavours. I’ve made two versions here – one vegetarian and with spicy turkey sausage. Either way, these waffles are perfect for breakfast and brunch, or alongside a steamy bowl of Mexican tomato soup.
Course: Breakfast, Side Dish, Snack
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegetarian
Keyword: butter, cheese, corn, gluten-free, kid-friendly, nut-free, Pamela GF Mix
Author: ness

SPECIAL EQUIPMENT

  • Waffle maker

INGREDIENTS

  • 1 bag Pamela's Cornbread & Muffin Mix
  • 2 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup melted butter
  • 2 large eggs beaten
  • 1 cup skim milk
  • 2 cups shredded cheddar cheese (preferably low-fat strong cheddar)
  • 2 tablespoons chopped fresh chives
  • 1 - 2 tablespoons chopped jalapeno peppers (de-seeded)
  • 3 Pillars Gluten-free smokey turkey bites chopped (Omit for vegetarian version)
  • Cooking spray (gluten-free or canola oil)

INSTRUCTIONS

  • Preheat waffle maker to medium-high heat.
  • In a large bowl, whisk together waffle mix, sugar, salt and baking powder. Add butter, eggs, and skim milk and stir until just combined. Add cheese, chives, and jalapenos and stir until just incorporated.
  • Spray waffle maker with gluten-free cooking spray or brush with canola oil. Add 1/3 cup to 3/4 cup batter (depending on waffle maker instructions) and a sprinkle of turkey bites. Cook according to waffle maker instrutions.
  • Remove waffle from iron and place on a wire rack on a baking pan in 200 degree oven to keep warm.
 (Adapted from Pamela’s Products)
Pasta Alla Norma

Pasta Alla Norma

by | Aug 27, 2013 | Italian, Main Dishes, Pasta, Rice, & Grains, Sides, Vegan, Vegetables, Vegetarian

This pasta is a simple and easy dinner that’s satisfying and ready in about 20 minutes.  For many folks, school is starting soon (where the heck did summer go??) and having some throw together meals in the rotation is always key.  This vegetarian meal is full of yummy eggplant, tomato sauce and topped with fresh basil and goat cheese – you won’t even miss the meat.

DSC00932I received this beautiful cookbook for Christmas and have enjoyed its rustic, authentic Italian recipes.  Apparently, this recipe was named after the opera Norma because its blend of fried eggplant, tomato sauce, ricotta cheese and fresh basil was considered near perfection.  I have to agree.  I swapped out the ricotta for goat cheese, just because I love goat cheese, but you can’t go wrong either way.  PS – as much as I love making my own tomato sauce, store-bought is so much easier.  The organic, lower-sodium ones are my picks.

pasta alla norma platter

I served this pasta a few weeks ago to some friends with some crispy chicken thighs and fresh arugula salad.  AND, it was on a weeknight.  I wasn’t kidding when I said this was easy – yet fast and elegant enough for weeknight entertaining.  The leftover pasta was a scrumptious lunch at work the next day, especially with some Italian jarred chilis for added heat.  Easy + fast + delicious = perfezione.

pasta alla norma in bowl

pasta alla norma close up

Pasta Alla Norma | FreshnessGF.com
PRINT RECIPE

Pasta Alla Norma

This pasta is a simple and easy dinner that’s satisfying and ready in about 20 minutes. For many folks, school is starting soon (where the heck did summer go??) and having some throw together meals in the rotation is always key. This vegetarian meal is full of yummy eggplant, tomato sauce and topped with fresh basil and goat cheese – you won’t even miss the meat.
Course: Main Course, Side Dish
Cuisine: Italian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: cheese, corn-free, egg-free, fast, gluten-free, nut-free, tomato, vegetables
Servings: 4
Author: ness

INGREDIENTS

  • 1/4 cup olive oil
  • 1 medium eggplant (cut into 1/4 inch cubes)
  • 2 cups tomato sauce
  • 1 pound dried short gluten-free pasta (454 grams)
  • 4 ounces goat cheese or ricotta cheese
  • 10 to 15 basil leaves
  • Salt and pepper to taste

INSTRUCTIONS

  • Bring a large pot of water to boil over high heat. Cook pasta according to package instructions. Drain cooked pasta.
  • Meanwhile, heat oil in a large frying pan or dutch oven over medium-high heat. Add eggplant and stir quickly to coat. Continue to cook, stirring frequently for 5 to 6 minutes, until they are slightly browned. Reduce heat to low and add sauce until heated through and just simmering. Remove from heat.
  • Add drained pasta to sauce and stir until pasta is coated. Add salt and pepper to taste. Sprinkle with cheese and basil and serve immediately.
Recipe adapted from The Country Cooking of Italy by Coleman Andrews.
Mushroom and Herb Polenta

Mushroom and Herb Polenta

by | May 15, 2013 | Italian, Main Dishes, Pasta, Rice, & Grains, Vegetables, Vegetarian

We’ve been eating vegetarian a few times a week and I’ve been experimenting with satisfying, simple, meatless meals.   I’m not a vegetarian by any means, but I enjoy eating meatless meals quite often, especially when those vegetarian meals are cheesy, herb-filled comfort meals like this mushroom and herb polenta.

plenty cookbook coverrecipe in cookbook

This recipe is adapted from ‘Plenty‘ by Yotam Ottolenghi.  Famous for his famous London food shop ‘Ottolenghi’, he became renowned for his innovative vegetarian offerings.  This cookbook is full of ‘vibrant vegetable recipes ‘ that are globally inspired and full of flavour.  The recipes are accessible and easy to follow with interesting stories about his inspirations and beautiful photography for each recipe.  It’s one of my favourites in my vast cookbook collection.

mushrooms herbs cheese

Mushrooms are so satisfying and the perfect meat substitute.  You can use any mushrooms you like, and play around with the herb combinations too.  I’ve used basil and parsley before, and played around with the proportions of the herbs.  The options are limitless.  Taleggio melts so amazingly and has a rich, salty flavour so perfect in this dish.  Because Taleggio can be quite salty, it’s a good idea to add salt sparingly to the polenta.

I love that this dish is elegant enough to serve as a vegetarian main course for guests yet simple enough for a weeknight meal – perfect vegetarian eating that’s decadent and delicious.

mushrooms in pan 1 mushrooms in pan 2
1. Add half olive oil and half the mushrooms to pan 2. Fry a few minutes until just browned – don’t stir too much
instant polenta package polenta with herbs and cheese stir
3. Slowly add 1/2 cup of polenta to simmering vegetable stock 4. Add garlic, rosemary, butter, Parmesan, salt and pepper to polenta and stir
polenta in dish mushrooms on top of polenta
5. Spread polenta in oven-ready dish 6. Top polenta with mushroom herb mixture
taleggio on mushorooms polenta close up
7. Top mushrooms with Taleggoio and place in broiler 8. Done when cheese is melted and bubbling. Serve hot.

 

polenta on plate

Mushroom and Herb Polenta | FreshnessGF.com
PRINT RECIPE

Mushroom and Herb Polenta

We’ve been eating vegetarian a few times a week and I’ve been experimenting with satisfying, simple, meatless meals. I’m not a vegetarian by any means, but I enjoy eating meatless meals quite often, especially when those vegetarian meals are cheesy, herb-filled comfort meals like this mushroom and herb polenta.
Course: Main Course
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: butter, cheese, corn, egg-free, gluten-free, mushrooms, nut-free, pasta, rice & grains, soy-free, vegetables
Author: ness

INGREDIENTS

  • 4 tablespoon olive oil
  • 4 cups mixed mushrooms (cut into 1 inch pieces)
  • 3 cloves garlic (minced)
  • 1 tablespoon chopped tarragon
  • 1 tablespoon chopped thyme
  • 1 tablespoon truffle oil
  • 2 ¼ cups vegetable stock
  • ½ cup instant polenta
  • 3 tablespoon grated Parmesan cheese
  • 2 tablespoon butter
  • 1 teaspoon rosemary (finely chopped)
  • 1 tablespoon chives (finely chopped)
  • 3 oz Taleggio cheese (rind removed, cut into 3/8” slices)
  • Salt and pepper

INSTRUCTIONS

  • Pre-heat a large frying pan over medium-high heat. Add half olive oil and half the mushrooms to pan, and fry for a few minutes until just cooked, about 5 to 6 minutes. Don't stir too much to get more golden brown bits. Remove mushrooms from pan and place in a bowl and set aside. Repeat with remaining olive oil and mushrooms. Remove pan from heat and add first batch of mushrooms back to pan. Add two-thirds of the garlic, and all the tarragon, thyme, and truffle oil. Stir to combine and set aside.
  • Bring vegetable stock to boil in a medium saucepan and reduce to simmer. Once simmering, slowly pour in polenta, stirring constantly with a wooden spoon. Cooking time will vary depending on brand; polenta is done when it leaves the sides but is still runny. Remove from heat.
  • Preheat the broiler. Add Parmesan, butter, rosemary, and chives. Add salt and pepper to taste. Spread polenta in oven-ready dish and top with mushrooms. Top mushrooms with Taleggio and place under broiler for 5 minutes or until the cheese is melted and bubbling. Serve hot.
Recipe adapted from Plenty by Yotam Ottolenghi
Brie Pear Walnut Honey Flatbread

Brie Pear Walnut Honey Flatbread

by | Apr 18, 2013 | Fruits, Snacks & Appetizers, Soup & Sandwiches, Vegetarian

Sweet, salty, gooey, and crunchy. This flatbread has a combination of ingredients that are delicious on their own, but when combined, are pure heaven.

This recipe is an adaptation of a popular menu item from a little brunch place in Little Italy/Portugal in Toronto called Saving Grace.  It’s been years since I dined there, way before I realized I was gluten-intolerant, but I still remember the brie, pear, walnut and honey on toasted baguette.  The blend of flavours was so perfect and I wanted to recreate a gluten-free version to enjoy at home.  I’ve made this a flatbread here but this would be great on your favourite gluten-free bread too.  Bonus, it’s super fast to whip up and fancy enough to be an appetizer, especially when served with a chilled sparkling wine.  A sweet way to start summer.

Brie and Pear ready to bake

 

Brie Pear Honey Walnut Flatbread | FreshnessGF.com
PRINT RECIPE

Pear Brie Walnut and Honey Flatbread

Sweet, salty, gooey, and crunchy. This flatbread has a combination of ingredients that are delicious on their own, but when combined, are pure heaven.
Course: Appetizer, Snack
Diet: Gluten Free, Vegetarian
Keyword: cheese, corn-free, egg-free, fast, fruits, gluten-free, pizza, sandwich, soy-free
Servings: 1 flatbread
Author: ness

INGREDIENTS

  • 1 brown rice tortilla from Food for Life
  • 6 pear slices
  • 6 slices Brie cheese
  • 12 walnut halves
  • 2 teaspoons honey (plus extra for drizzling)
  • Arugula leaves for garnish

INSTRUCTIONS

  • Preheat oven to 375. Lay brie and pear on flatbread in a circular pattern, alternating the brie and pear pieces.
  • In a small bowl, toss walnuts and 2 teaspoons of honey until walnuts are coated. Sprinkle walnuts on top of brie and pear.
  • Bake for 10 to 12 minutes or until edges are light golden brown and brie is melted. Garnish with arugula leaves and additional drizzle of honey.
Grilled Zucchini with Herb Dressing

Grilled Zucchini with Herb Dressing

by | Apr 15, 2013 | Salads, Sauces & Dips, Sides, Vegan, Vegetables, Vegetarian

Here’s an easy side for your next barbecue or weeknight dinner. This flavourful herb-filled dressing, which is a cross between pesto and salsa verde with a hint of Caesar dressing, is versatile and great on grilled vegetables, chicken, steak, or fish.  The best part is that everything for the dressing gets tossed into a food processor or blender and it’s ready with the touch of a button.

pucci

Grilled zucchini reminds me of summer barbecues in my parent’s backyard with my dad at the grill and my dog Pucci on a lawn chair in the shade.

Zucchini is low in calories and high in nutrients like potassium, folate, and vitamin A.  Most of the nutrients are in the skin so make sure to leave the skin on.  Zucchini is also great fried in a Gwenyth Paltrow inspired pasta, and in these amazing vegan chocolate chip muffins.  But I really love zucchini best when it’s grilled and simply dressed with this minty pesto dressing.  Hope you enjoy it.

zucchini salad done

Grilled Zucchini with Herbed Dressing | FreshnessGF.com
PRINT RECIPE

Grilled Zucchini with Herb Dressing

This flavourful herb-filled dressing, which is a cross between pesto and salsa verde with a hint of Caesar dressing, is versatile and great on grilled vegetables, chicken, steak, or fish. The best part is that everything for the dressing gets tossed into a food processor or blender and it’s ready with the touch of a button.
Course: Salad, Side Dish
Diet: Gluten Free, Vegan, Vegetarian
Keyword: cheese, corn-free, dairy-free, egg-free, gluten-free, mint, nut-free, soy-free, vegetables
Servings: 4 side servings
Author: ness

SPECIAL EQUIPMENT

  • Blender or food processor
  • Grill pan or outdoor grill

INGREDIENTS

  • 2 medium zucchinis (cut diagonally into 1/4" slices)
  • Non-stick cooking spray or canola oil
  • Parmesan cheese shavings (omit for vegan version)

Dressing Ingredients:

  • 1/2 cup fresh flat leaf parsley
  • 1/2 cup fresh mint leaves
  • 1 clove garlic (peeled)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon anchovy paste (optional, omit for vegan version)
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons extra virgin olive oil (plus more for drizzling)
  • 1/2 teaspoon salt

INSTRUCTIONS

  • Preheat grill pan to medium-high heat. When pan is quite hot and almost smoking, spray with non-stick cooking spray or lightly brush pan with oil. Lay slices of zucchini onto grill pan in a single layer, and cook about 2 minutes each side, or until zucchini has charred grill marks. Remove from pan and place in serving dish. Repeat with remaining zucchini.
  • Meanwhile, place dressing ingredients in a food processor and blend. Set aside. Add more olive oil if too thick and blend. Spoon over grilled zucchini and sprinkle with Parmesan shavings, drizzle with olive oil, and add salt and pepper to taste.
I don't have access to an outdoor grill but if you have one, I would totally recommend using it for grilling instead of a grill pan indoors. Unless it's raining or snowing, both of happened last week.

Pin It on Pinterest