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Recipes

Tomato Herb Salad Stuffed Waffle

Tomato Herb Salad Stuffed Waffle

Posted on May 18, 2018


 

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Tomato Herb Salad Stuffed Waffle

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The 18th Proverb of the Jewish and Christian holy book declares, “He who finds a wife finds a good thing and obtains favor from theLord.”


Not that this saying is in any significant way bolstered by my affirmation, but I can nonetheless attest that this has been true in my life, as my wife of almost 13 years has been a major source of goodness and love.


Now what does all this sentimentality have to do with stuffed waffles? Well, two things I really appreciate in my wife is how she joins in my interests (Case in point: only a loving partner would join their spouse’s quirky idea of fabricating a waffle maker.) and her love for learning.


So it was during one of her regular trips to the public library that she found this recipe for the delightful Savory Corn Waffles with Tomato Herb Salad in the March 2018 edition ofWomen’s Day and proceeded to share it with me as a great stuffed waffle idea.


What’s notable about this recipe is its seamless mélange of diametrically opposed culinary fare. Waffles are the quintessential cheat-day breakfast indulgence while you could not make a much healthier choice for a PM meal than a tomato and herb salad.


The original recipe calls for a dressing of yogurt mixed with cilantro and lime juice. But this dish has a Tex-Mex flair to it, so I want something with a little kick. Instead, I choose a dipping sauce made from sour cream with a little mayo and Sriracha.

Author:

Mike Bradford

Ingredients

    Batter

  • 1 cup all-purpose flour

  • 1 cup corn meal

  • 1 tbsp sugar

  • 1 tbsp baking powder

  • ½ tsp salt

  • 1 ½ cups buttermilk

  • 2 eggs, medium

  • 4 tbsp unsalted butter, melted

  • 2 cups frozen corn kernels, thawed

  • 1 jalapeño pepper

  • Salad

  • 2 cups grape tomatoes

  • 2 green onions

  • 1 cucumber

  • 3 tbsp olive oil

  • pinch of kosher salt

  • pinch of black pepper

  • 1 cup cilantro leaves

  • 1 cup flat-leaf parsley leaves

  • 1 avocado

  • 2 tbsp line juice

  • Dipping Sauce

  • ⅓ cup sour cream

  • 2 tbsp mayonnaise

  • 1 tbsp Sriracha

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Directions

    Prepare Batter

    1. Sift together dry ingredients in a bowl.

    2. Pour buttermilk over the dry ingredients and gently stir until halfway combined. Add eggs, oil, and vanilla extract and continue mixing very gently until combined.

    Prepare Salad

    1. Slice tomatoes into halves.

    2. Slice cucumber into ½-inch quarter moons.

    3. Thinly slice green onions.

    4. Place tomatoes, cucumber, green onions, and a pinch of salt and pepper in a bowl and toss with olive oil.

    5. Fold in cilantro, parsley, and avocado and lime juice.

    Prepare Dipping Sauce

    1. Mix together sour cream, mayonnaise, and Sriracha in a small bowl.

    Cook Stuffed Waffle

    1. Place The Stuffed Waffle Iron on the burner and pre-heat it on low to medium low temperature.

    2. Lift the top pan and pour about ¾ cup of batter onto the bottom pan, covering the bottom indentations.

    3. With a large spoon, scoop out some of the filling and drop it onto the batter, being sure not to reach the side indentations.

    4. Cover the filling with more batter up to the top rim of The Stuffed Waffle Iron.

    5. Close the waffle iron, flip it, and cook on medium-low for about 6 minutes on each side. When done, turn the heat off, open the top pan, and remove the cooked stuffed waffle using the center pan.

    Recipe Video

    Mike Bradford
    Mike Bradford
    Mike, a mechanical engineer and software developer, conceived The Stuffed Waffle Iron while enjoying a plate of chicken and waffles with friends at a restaurant. He then patented his idea and developed the brand Wonderffle under which he is developing other products that bring fun and creativity to the kitchen.
    Dinner Healthy Lunch Savory Veggie

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