Being a food blogger has changed my life in more ways than I can count; and when I started my food blog, I had no idea. I’ve been introduced to great products and new techniques. I’ve met great people and eaten a lot of fantastic things.
Being involved in this community has left such an impact on me. And it never ceases to amaze me either. Hundreds of food bloggers – some friends, others total strangers, have come together to help one of our own – Susan from The Great Balancing Act.
As I’ve mentioned before – along with many others – Susan was diagnosed with lymphoma this past month. I can’t imagine what she is going through right now and I was devastated by the news. She’s a young, healthy, fun woman that I’ve had the pleasure of meeting. Not only do I read her blog daily, I’ve sought her advice on fitness and nutrition, and I’ve adopted her notorious Waffle Wednesday tradition. She was the reason we even registered for a waffle iron! (Not even kidding!)
So my heart was incredibly warmed when Janetha spearheaded a project to help Susan with some medical bills: A blogger auction – the biggest, baddest, and best around. 150+ bloggers put their heads, mixers, and typing fingers together to contact companies we love and bake our favorite goods to auction off for her benefit.
The list of items up for auction is over 140 items with some pretty rockstar items including a year supply of Chobani, cases of larabars, autographed books from blogger-authors, gift cards, and more. I’m auctioning off a Made in Washington gift basket.
The auction is July 25th and will be hosted on Janetha’s blog. PLEASE consider participating! We want to help Susan and her hospital as much as we possibly can. If you aren’t available to participate in the auction but still want to contribute, we are taking direct donations that go directly to Susan as well.
Please spread the word! We’ll be using #TGFA on Twitter so you can follow all the action that way! In the meantime, keep eating waffles!
Savory Waffles with Eggs and Portabello
Inspired by this recipe.
Waffles Makes 5 large waffles
1 cup spelt flour
1 cup brown rice flour
1/4 cup garbanzo flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup grapeseed oil
1/4 cup minced onion
1 tablespoon finely chopped rosemary
3 large eggs
1 3/4 cups unsweetened almond milk
1 tsp lemon juice
Topping For Two
1 tablespoon extra-virgin olive oil
3/4 cup thinly sliced onion
4 garlic scapes, minced
1 Portobello mushroom cap
2 teaspoons chopped thyme
Salt and freshly ground pepper
1 teaspoon vinegar
2 pats of salted butter
4 large eggs
MAKE THE WAFFLES
Lightly oil an 8-inch-square waffle iron and preheat it. In a medium bowl, whisk the flour with the sugar, baking powder, salt and pepper. In another bowl, combine the oil, onion and rosemary; whisk in the eggs and then the buttermilk. Gradually stir the wet ingredients into the flour mixture.
Pour one-fifth of the batter into the waffle iron and bake until browned, about 8 minutes. Set the waffle aside and bake the remaining batter in 4 batches.
MAKE THE TOPPINGS
In a large skillet, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring frequently, until softened but not browned, about 3 minutes. Add the mushrooms, thyme and vinegar, and season with salt and pepper. Cover and simmer over moderately high heat for 5 minutes. Season with salt and pepper and keep warm.
Heat a small skillet with butter over medium heat. Break 2 of the eggs into the skillet. Cook over moderate heat until the whites are firm and the yolks soft, about 3 minutes. Flip once and cook for one more minute. Repeat with the remaining eggs.
Top waffles with Portobello mixture and eggs. Add additional thyme for garnish.
Breakfast traditionalists may not be a huge fan of these savory waffles but I was in heaven with every bite.