Savory Spinach + Cheese Waffles

As you are aware I'm totally crushing on our waffle maker.  I've wanted to keep sharing waffle recipes, as the ideas are overflowing in my head, but I also want to avoid turning this into a waffle blog.  

Although, that idea doesn't sound half bad.

Maybe you're on the fence when it comes to turning typically sweet things savory, but hopefully this recipe will take you happily to the other side.  This is amazingly satisfying for any meal of the day and can be whipped up and ready to eat in about 10-15 minutes!  

I think the key to savory waffles are the toppings.  You could do something simple like plain cream cheese but this seemed like the perfect opportunity to put an egg on top.

And you know I'm always looking for opportunities to put eggs on top of things.

Finished off with a little avocado and salsa verde.  

Happy dance.

I'm thinking cream cheese, salsa, and hot sauce would be another fabulous topping combination.  

Print this!

Savory Spinach + Cheese Waffles

gluten-free // yields 2, 6-inch Belgian waffles

adapted from: basic buckwheat waffles

• 1/2 cup raw/light buckwheat flour
• 1/4 cup sweet rice flour
• 3 tablespoons almond meal
• 1 teaspoon oregano
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt + pepper
• 1 egg
• 1/2 cup + 1 tablespoon unsweetened almond milk
• 1/4 cup unsweetened applesauce
• 1 1/2 tablespoons olive oil
• 1 teaspoon minced garlic
• 3/4 cup chopped baby spinach
• 1/3 cup freshly grated pepper jack cheese
• egg, avocado, salsa, cream cheese, butter, optional toppings

1. Preheat and grease a 6-inch, round Belgian waffle iron, or other.
2. Stir the flours, almond meal, baking powder, oregano, salt, and pepper together in a bowl.
3. Whisk the egg, then whisk in the milk, applesauce, oil, and garlic.  
4. Pour the wet into the dry and whisk until you no longer see dry flour.  Do not over-mix.
5. Fold in the spinach + cheese.
6. Let sit for 2-3 minutes, then pour 1/2 of the mixture into your waffle maker and lightly spread if needed.  Depending on your waffle iron, you may get more/less than 2, 6-inch waffles.
7. Cook according to your preference and your specific waffle iron.  I set mine just over medium for a lightly crisped exterior.
8. Remove + serve immediately with desired toppings.  While waffle is cooking, prepare sunny-side up eggs if desired.

notes/substitutions:  2% milk or soy milk will also work.  Sharp cheddar, asiago, or grated parmesan would also work well.  A sharp cheese will make the waffle more flavorful.  Dried basil or parsley can be subbed for oregano if desired.

As speculated the other day the waffle maker now has a permanent position on the counter.  Adios stand mixer!

I can guarantee there will be more waffle recipes coming soon.  

Yum.

Ashley

Asparagus + Kale Stuffed Shells

I'm going to let the photos do most of the talking today.

'

I'm just sitting here with my mom trying to soak in every last minute she's in Colorado.  I feel so fortunate to have had her here for an entire week and my dad + brother over the weekend.  However, it always goes by way too fast.  

Last night, we shared this comforting spring meal and it truly hit the spot.  Instead of stuffing the shells purely with ricotta, I filled them up with asparagus + kale for added texture and veggie-love.  It's a nice way to make stuffed shells a bit more interesting.  I also whipped up a double batch of my homemade red sauce, and while the shells were baking I made my favorite lemon basil pesto sauce from the Sprouted Kitchen cookbook.  Seriously addicting stuff.  And if you're questioning the use of pesto on top of marinara, let me just tell you, you must give it a try.  A favorite combination in this house and a cinch to throw together.

This weekend sounds like the perfect time to enjoy a homecooked meal.  Don't you think?

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Asparagus + Kale Stuffed Shells 

gluten-free // yields 6-8 servings

adapted from: spaghetti squash stuffed shells

• 1 box gluten-free jumbo pasta shells
• 2 1/3 cup full-fat ricotta cheese
• 1/2 tablespoon ghee/oil 
• 2 cups finely chopped lacinato/dino kale, lightly packed
• 1 1/4 cups chopped asparagus, 1/4-inch pieces
• 1/2 cup shredded parmesan cheese
• 1 tablespoon chopped fresh basil
• 1/2 teaspoon garlic powder granules
• 1/4 - 1/2 teaspoon salt + black pepper
• ~8oz fresh mozzerela, cubed
• ~48oz thick marinara sauce
• pesto, optional

1. Add ghee or oil to a large pan over medium heat.  
2. Once hot add the asparagus and cook for about 3-4 minutes stirring frequently.  Stir in the kale for 30 seconds, until just wilted. 
3. Pour out onto a large plate and let cool.  You can speed this up in the fridge if needed.
4. Cook your pasta shells al dente, according to package directions.  Rinse with cold water to help prevent sticking.  *Make sure not to overcook because they will cook a bit more in the oven.
5. Mix the ricotta, kale, asparagus, parmesan, basil, garlic, salt, and pepper until combined.  Start with 1/4t salt + pepper.  Taste, then add more if needed.
6. Preheat your oven to 350* and take out a 9x13 pan and a 9x9 pan, or a variety of single serving oven-safe bowls.
7. Pour out just enough sauce to coat the bottom of each pan.
8. Gently fill each shell until the mixture is flush with the bottom. ~30-32 shells  The amount may vary depending on what brand you use.  I used Tinkyada, which are the only GF shells I can find.
9. Place the shells stuffed side down in the pan so that they are slightly touching one another.
10. Coat the top of each shell with a scoop of sauce.
11. Place mozzarella [about 1/2-inch cubes] around the shells.
12. Cover tightly with foil and bake for 15min.  Uncover and bake for another 15min.
13. Turn your broiler on low, move pans to the top rack and broil for 3-5 minutes watching closely until the cheese is bubbly.
14. Garnish with fresh pesto, basil, or parsley if desired and serve hot.

notes:Make sure to use a thick pasta sauce to avoid excess liquid in the pan.  I made a double batch of my favorite red sauce recipe cooked it for about an hour and then blended it with my immersion blender and let it simmer a bit longer until thick.  This meal can be prepped ahead and stored in the fridge for 2-6 hours before cooking.  You may need to add a bit more sauce before baking, as it will soak into the noodles.

As a side note, I'm sure you can easily make this recipe vegan using tofu.  Check out this recipe [I've used before to make vegan lasagna--so good] as a guide! 

If you're looking for Mother's Day breakfast/brunch/dessert ideas, head on over to my Mother's Day photo album with recipe links on Facebook!  I've featured 12 recipes that are sure to please your mama's [or grandma, friend, dad, sister, wife, husband, child, etc.] tastebuds!

Happy weekend!

Ashley