Zucchini Waffles With Pimento-cheese Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: All-purpose flour,
1 1/2 tsp: Baking powder,
1/4 tsp: Dried whole basil,
1/4 tsp: Baking soda,
1/4 tsp: Salt,
1/8 tsp: Coarsely ground black pepper,
1 cup: Non-fat buttermilk,
1 cup: Shredded zucchini,
1/2 cup: No-salt cream corn,
1/3 cup: Sliced green onion,
2 tsp: Vegetable oil,
1 each: Egg, or egg substitiute
PIMENTO-CHEESE SAUCE
1 cup: 2% low-fat or skim milk,
2 tsp: Margarine,
5 tsp: All-purpose flour,
1/8 tsp: Salt,
1/8 tsp: Dry mustard,
1 dash: Ground black pepper,
1/2 cup: Shred sharp cheddar cheese,
2 ounce: Jar diced pimento, drained
Directions:
(From COOKING LIGHT)
Preparation time : 15-20 minutes Cooking time
: 15-20 minutes WAFFLES Combine flour, baking powder, basil, baking
soda, salt and pepper; stir well and set aside. In another bowl,
combine buttermilk, zucchini, corn, onion, oil, and egg/substitute;
add to dry ingredients, stirring until just moistened.
Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 c
of batter per 4" waffle onto the waffle iron, spreading batter to
edges. Cook 5 to 6 minutes per waffle or until steaming stops (or
light goes out). Repeat procedure with remaining batter, keeping the
cooked waffles warm. Serve with Pimento-Cheese Sauce. PIMENTO-CHEESE
SAUCE Heat milk over medium-high heat in a small heavy saucepan to
180 deg or until tiny bubbles form around the edge (do not boil).
Remove from heat. Pour into a small bowl; let cool 20 minutes.
Melt the margarine in saucepan over medium heat. Add flour, salt
mustard, and pepper, and cook 1 minute, stirring constantly.
Gradually add milk, stirring with a wire whisk until blended. Cook 5
minutes or until thickened and bubbly, stirring constantly. Remove
from heat and add chees and pimento, stirring until cheese melts.
Makes 1 cup.
Source from luhu.jp
Preparation time : 15-20 minutes Cooking time
: 15-20 minutes WAFFLES Combine flour, baking powder, basil, baking
soda, salt and pepper; stir well and set aside. In another bowl,
combine buttermilk, zucchini, corn, onion, oil, and egg/substitute;
add to dry ingredients, stirring until just moistened.
Coat a waffle iron with cooking spray and preheat. Spoon about 1/3 c
of batter per 4" waffle onto the waffle iron, spreading batter to
edges. Cook 5 to 6 minutes per waffle or until steaming stops (or
light goes out). Repeat procedure with remaining batter, keeping the
cooked waffles warm. Serve with Pimento-Cheese Sauce. PIMENTO-CHEESE
SAUCE Heat milk over medium-high heat in a small heavy saucepan to
180 deg or until tiny bubbles form around the edge (do not boil).
Remove from heat. Pour into a small bowl; let cool 20 minutes.
Melt the margarine in saucepan over medium heat. Add flour, salt
mustard, and pepper, and cook 1 minute, stirring constantly.
Gradually add milk, stirring with a wire whisk until blended. Cook 5
minutes or until thickened and bubbly, stirring constantly. Remove
from heat and add chees and pimento, stirring until cheese melts.
Makes 1 cup.
Source from luhu.jp