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About Vernonia's voice. (Vernonia, OR) 2007-current | View Entire Issue (Aug. 17, 2017)
10 in other words august17 2017 An Unusual Culinary Column: Waffles are Not Just for Breakfast Anymore Cornbread Waffles Topped with Pulled Pork & Cole Slaw By Karen Kain My niece Mck- enzie Kero from Verno- nia recently came to visit me with her two beautiful boys. We had a great time playing in the kitchen. I think we came up with an answer to these hot sum- mer days and meal plan- ning. We got the waffle iron out and made up some great dishes. Sometimes it’s just too hot to make a big fuss over food. I am happy to share with you some easy and delicious all day dining reci- pes that will keep your cooking time to a minimum. If you have a waffle iron and a little bit of creativity, you can come up with some really amazing meals. Here are just a few ideas. Waffles are great because they can be made ahead of time then frozen and reheated in a toaster. Any leftover batter cooks up wonderfully the next day. I have a newfound fondness for my waffle iron and have been mixing some wonderful meals for breakfast, lunch and dinner. With the help of my great neph- ew Hudson, we started off by making a batch of Cornbread Waffles Topped with Pulled Pork & Cole Slaw. I want to tell you that this recipe was so much bet- ter than I expected. I have never tasted cornbread waffles before and they have changed the way I look at a waffle iron. This recipe is really delicious and the pulled pork with slaw on top is just a fantastic combination. Not only is this a hearty meal, it is also a big hit with the little ones. Having Hudson’s help in the kitchen was really fun for me. I think you can see by his beautiful smile that cooking is for all ages. Next, I made a Savory Breakfast Waffles recipe. The only thing I would change about this recipe would be to possibly add some chopped jalapenos to the mix. The recipe originally called for melted Parmesan butter, but I think a little bit of maple syrup drizzled over top was perfect. Keeping up with the waffle theme, I served a batch of Zucchini Waffles with a side of homemade ranch dressing for a girl’s luncheon. I actually made this recipe with gluten free flour and they came out super. Zucchini waf- fles and homemade margaritas go really great together, in case you were wonder- ing. I encourage you to play with your favorite ingredients. I switched out milk with buttermilk a few times. The gluten free waffles were delicious and I am going to keep adding shredded and chopped up veggies from my garden to make up different versions. This was a really fun food experiment with some delicious results. I hope you give at least one of these recipes a try. 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In a different mixing bowl whisk together the eggs and melted butter. Add the milk mixture with the butter mixture and stir. Add in the dry ingredients. Re- serve a few pieces of the corn, bacon, cheese and onions for garnish, then add to the batter. Do not over mix the batter, it should be lumpy. Cook in your waffle iron and top with your favorite syrup. For the Cole Slaw Ingredients: ¼ Head of green cabbage, shredded 1 / 8 Head of purple cabbage, shredded 2 Carrots, shredded 1 / 3 Cup mayonnaise 1 / 3 Cup sour cream 1 Tablespoon apple cider vinegar 1 Tablespoon sugar ½ Teaspoon celery seed ¼ Teaspoon salt 1 / 8 Teaspoon pepper Directions: In a large mixing bowl add together the cabbage and carrots. In a separate bowl whisk together the mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to fully combine. For the Pulled Pork Ingredients: 1 Pork roast 1 Can of beer 2 Onions, cut in quarters Salt & pepper to taste 1½ Cups of your favorite BBQ Sauce Directions: Generously salt and pepper the pork on all sides. Put into a crockpot. Throw the onions in and pour the beer over top. Cook all day on low, (about 8-10 hours) until the pork falls apart when poked with a fork. Once the pork is done, use two forks to pull it apart and add the BBQ sauce and mix to fully combine. Zucchini Waffles Ingredients: 2 Cups shredded zucchini 1 Egg ¼ Cup buttermilk, or milk ½ Cup grated Parmesan cheese ½ Cup all-purpose flour, or gluten free flour Ranch dressing* Directions: Place the shredded zucchini in a col- ander and sprinkle with salt and let sit for 30 minutes. Rinse with cold water. Using a thin kitchen towel ring out as much water as you can. In a large mix- ing bowl whisk together the egg, milk, and cheese. Add the flour and mix to ful- ly combine. Add the zucchini and cook in your waffle iron that has been coated with nonstick spray. For the Waffles: Ingredients: 1 Cup flour 1 Cup cornmeal ¼ Cup sugar 4 Teaspoons baking powder 1 Teaspoon salt 1 Cup shredded cheddar cheese 2 Large eggs 1 Cup milk ¼ Cup canola oil Directions: In a large bowl mix together the corn- meal, flour, sugar, baking powder and salt. Stir in the cheddar cheese. In sepa- rate bowl whisk together the eggs, milk, and oil. Combine the dry mix with the wet mix and stir gently, do not over mix. Cook the waffles in a hot waffle iron. The edges should be crispy. Serve the waffles topped with warm pulled pork and cole slaw. Yum! Ranch Dressing * Ingredients: 1½ Cups buttermilk 2 / 3 Cup mayonnaise 2 / 3 Cup sour cream 1 Teaspoon garlic powder 1 Teaspoon onion powder 2 Teaspoons chopped chives 2 Teaspoons chopped fresh dill 2 Teaspoons chopped parsley 1 Teaspoon salt ¼ Teaspoon pepper Directions: Whisk all the ingredients together and cover. 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