Food recipes
SWEET POTATO WAFFLES
SWEET POTATO WAFFLES
Ingredients:
2 large eggs, lightly beaten
2 cups all-purpose flour
½ cup vegetable oil
1 tablespoon sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup canned (15-ounce), mashed sweet potatoes
Directions:
Nonstick cooking spray for the waffle iron
Maple syrup
1. Preheat a waffle iron.
2. In a large bowl, with a handheld electric mixer set on medium, beat together the
eggs, flour, oil, sugar, baking powder, salt, vanilla, and pumpkin pie spice. When the
batter is smooth, stir in the mashed sweet potato.
3. Spray the waffle iron with the nonstick cooking spray. Pour approximately ¾ to 1
cup of the batter into the center of the waffle iron and close the top. Follow the
instructions for your waffle iron, baking the waffles until they are crisp and hot.
4. Remove the waffles from the waffle iron and repeat this process with the remaining
batter. Serve hot, with maple syrup.
BREAK FOR LUNCH
“AMAR’E
When I was growing up, the best packed lunch ever meant a sandwich, a piece of fruit,
milk, and some sort of treat like crackers or chips. It was basic, but it worked. My
kids eat a lunch that is provided by their school, so we don’t pack their lunches in the
morning. But when they get home, they are ravenous. That’s when they like to eat a
snack they call Turtle Sandwiches: Marshmallow Fluff, Nutella, peanut butter, jelly,
and banana slices on bread.
You won’t find me eating this, though. I may have a steak with a big salad or what I
call the Salad Trio, which consists of a scoop each of egg salad, tuna salad, and
chicken salad. With a big fruit platter and a STAT Juice, it’s all I need. Alexis and the
kids like the Salad Trio, too. The kids scoop it up with crackers, and Alexis uses it to
make a sandwich.
On Saturdays, which is Chef Max’s day off, lunch is more leisurely. We like to
observe the Sabbath by spending time together as a family. Part of the day is spent
running the kids to practices and games, so I try to make a big lunch for them so they
can fuel up. Sometimes on the weekends, we have friends over and when we do, we
serve a pasta dish with a big salad. I think lunch foods should be the kinds of foods
that you can enjoy in a relaxed setting with friends and family.
MAX”
For Amar’e, lunch wasn’t always about making the time to eat good, balanced meals.
With a long roster of volunteer commitments, social engagements, and team events, he
often just did not have enough time for lunch to be a priority. He knew that he had to
eat to keep up his energy level, but it wasn’t unusual for him to just grab takeout or eat
fast food.
Once I started to cook for him, I wanted to change his eating patterns and help him
develop a healthy palate so that he would start to eat for energy at all times, including
Ingredients:
2 large eggs, lightly beaten
2 cups all-purpose flour
½ cup vegetable oil
1 tablespoon sugar
¼ teaspoon baking powder
¼ teaspoon kosher salt
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup canned (15-ounce), mashed sweet potatoes
Directions:
Nonstick cooking spray for the waffle iron
Maple syrup
1. Preheat a waffle iron.
2. In a large bowl, with a handheld electric mixer set on medium, beat together the
eggs, flour, oil, sugar, baking powder, salt, vanilla, and pumpkin pie spice. When the
batter is smooth, stir in the mashed sweet potato.
3. Spray the waffle iron with the nonstick cooking spray. Pour approximately ¾ to 1
cup of the batter into the center of the waffle iron and close the top. Follow the
instructions for your waffle iron, baking the waffles until they are crisp and hot.
4. Remove the waffles from the waffle iron and repeat this process with the remaining
batter. Serve hot, with maple syrup.
BREAK FOR LUNCH
“AMAR’E
When I was growing up, the best packed lunch ever meant a sandwich, a piece of fruit,
milk, and some sort of treat like crackers or chips. It was basic, but it worked. My
kids eat a lunch that is provided by their school, so we don’t pack their lunches in the
morning. But when they get home, they are ravenous. That’s when they like to eat a
snack they call Turtle Sandwiches: Marshmallow Fluff, Nutella, peanut butter, jelly,
and banana slices on bread.
You won’t find me eating this, though. I may have a steak with a big salad or what I
call the Salad Trio, which consists of a scoop each of egg salad, tuna salad, and
chicken salad. With a big fruit platter and a STAT Juice, it’s all I need. Alexis and the
kids like the Salad Trio, too. The kids scoop it up with crackers, and Alexis uses it to
make a sandwich.
On Saturdays, which is Chef Max’s day off, lunch is more leisurely. We like to
observe the Sabbath by spending time together as a family. Part of the day is spent
running the kids to practices and games, so I try to make a big lunch for them so they
can fuel up. Sometimes on the weekends, we have friends over and when we do, we
serve a pasta dish with a big salad. I think lunch foods should be the kinds of foods
that you can enjoy in a relaxed setting with friends and family.
MAX”
For Amar’e, lunch wasn’t always about making the time to eat good, balanced meals.
With a long roster of volunteer commitments, social engagements, and team events, he
often just did not have enough time for lunch to be a priority. He knew that he had to
eat to keep up his energy level, but it wasn’t unusual for him to just grab takeout or eat
fast food.
Once I started to cook for him, I wanted to change his eating patterns and help him
develop a healthy palate so that he would start to eat for energy at all times, including
Printed from https://recipe.bluelayer.org/recipe/63735/sweet-potato-waffles