This week I’ve picked out two recipes that celebrate the height of summer (tomatoes) and the beginning signs of fall (apples). And since today is National Waffle Day, I’ve worked in a way to celebrate that as well.
Savory Red Tomato Crisp
- 2 cups bread crumbs
- 1/2 cup melted butter
- 1 tablespoon dried oregano
- 2 eggs, beaten
- 1 teaspoon salt
- 2 tablespoons butter
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 medium green bell pepper, cored, seeded, and chopped
- 2 cups chopped zucchini
- 6 large red tomatoes, chopped
- 1 tablespoon chili powder
- Salt a freshly ground black pepper to taste
- 1 pound low-fat cheddar cheese, grated
- Preheat oven to 350 degrees. In a large bowl, combine the bread crumbs, 1/2 cup butter, oregano, eggs, and salt. Press half the bread crumb mixture into the bottom of a 9 x 13-inch baking dish.
- In a large skillet, melt the 2 tablespoons butter and saute the onion, garlic, green pepper, and zucchini until tender crisp. Add the tomatoes and cook for 5 minutes. Drain off mos of the liquid.
- Add the chili powder, salt, and pepper to the vegetables and spread the vegetable mixture on the crust. Cover with the cheese. Sprinkle on the remaining bread crumb mixture. Bake for 45 minutes. Serve hot.
Apple Cinnamon Waffles
- 1 1/2 cups flour
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1 Tbsp sugar
- 2 tsp baking powder
- 2 eggs, separated
- 1 cup milk
- 3/4 cup peeled, grated apples
- 1/4 cup melted butter
- Sift together flour, salt, cinnamon, sugar and baking powder. Beat egg yolks; add milk. Combine with dry mixture. Add apples and melted butter. Beat egg whites until stiff; fold into batter. Bake until golden brown in hot waffle iron.