Guess what I goooooot! A waffle maker! Yes, I know….just another small appliance that I have to make room for in our small, but very quaint kitchen. But I will admit, I’m a little excited about it. However, if you would have seen the look on my other halves face when he saw that I got one. You would have thought it was his waffle maker! He loves waffles, so he couldn’t wait for me to mix up a batch of waffles. Anyway, my mind gets to going, and I started thinking of other ways to use this special contraption, other than breakfast. And so far, I’ve made a savory version of Corn Meal Waffles and well these yummy Waffle Cheese Sticks! For whatever reason, they are so much easier or should I say, exciting than pulling out the skillet to make a plain ol’ grilled cheese. And whether you have kids or if you’re just a big kid at heart, you can’t help but to enjoy making/eating these. Now obviously, you will need to have a waffle maker to achieve the waffle effect, but I’ve also included a simple recipe for Tomato Soup that I’ve paired to go along with it. Believe it or not, I’m actually allergic to tomatoes, so I can’t eat this soup often, but when I do…it’s so nice. Let me also mention, that I found one problem with this soup/waffle stick combination, the sticks will disappear fast, so plan accordingly! *smiles*
Recipe: Serves 2
For the soup:
1 can – 28 ounces- Organic Fire Roasted Diced Tomatoes
1 small Onion (diced)
1 – 2 cloves of Garlic(minced)
1 splash of Red Cooking Wine(optional)
1 pinch of Dried Basil
1 pinch of Dried Oregano
1 tsp of Agave Nectar(or Honey)
1/2 tsp or so of Garlic Salt(or Sea Salt)
1 tbsp of Olive Oil
3/4 cup of Vegetable Broth(or water)
A shredded Cheese of your choice
A dollop of Sour Cream or Plain Yogurt
Fresh Basil or Parsley
For the Waffle Cheese Sticks – makes 2 sandwiches:
3/4 – 1 cup of Shredded Cheese(or of your choice)
4 slices of Plain Ol’ Sandwich Bread(of your choice)
In a medium pot, on medium heat, add in olive oil, then add in onions and garlic and sauté for about 10 minutes. Then pour in a place of splash of red wine, along with your basil and oregano. Sauté for a few more minutes then add in tomatoes, broth(If you like your soup thinner, then feel free to add more broth or water to thin it out a bit), and garlic salt. Let mixture come to a boil. Then carefully pour mixture in blender and blend until smooth and pour back into pot. Or if you have an immersion blender, then blend soup until mixture is smooth. Taste and add additional seasoning, if necessary.
With a waffle maker, butter one side of each slice of bread. Butter side down, place a slice into waffle maker. Top each slice with a 1/3 – 1/2 cups of cheese. Then place the other slice of bread, butter face side up. Cook for about 3 minutes or until golden brown. Be careful not to over fill the slices, because the cheese will over flow. If it does, carefully wipe off right away. Once done, cut into 3 slices horizontally.
Ladle your soup into bowls with whatever toppings you’d like to use and dip your Waffle Cheese Sticks in!