Ericka’s Carrot Waffels


1 cup all purpose flour

1/2 t baking powder

1/4 t cinnamon

1 T sugar

Pinch of salt

4 ounces of fresh squeezed carrot juice*

2 eggs *

2 T butter melted

2 T Greek yogurt 

3 T flax seeds (optional)


Preheat waffel iron.*

Melt butter in microwave.

Mix dry ingredients together in small bowl.

In separate bowl whisk eggs and carrot juice then add in yogurt and melted butter.

Add the wet ingredients to the dry ingredients. If using flax seeds add in this step.

Spray waffel iron with Pam. Spoon batter into heated waffel iron. Close lid and bake until golden brown. Makes 4 waffels.


Serve hot with fresh fruit or maple syrup.

*Fresh juiced carrots best. Can add residual pulp to batter if desired. (I don’t)Have also made them with carrot beet juice combination . (Not as tasty)Bottled carrot juice from grocery store not as flavorful. 

* I do not beat the egg whites like a tradional waffel recipe. 

*Can be made in Belgian or regular waffel iron.

Note:  My friends child does not enjoy vegetables and he enjoys these waffels carrots and all.











Chunky Refried Beans for Burritos, Tacos, or a Side


1/2 Serrano chili minced

1 garlic clove minced

1 T olive oil

1 can refried beans

1 can black beans washed and drained

6 T salsa verde chunky style, medium or high heat

3/4 cup Mexican cheese

6 T sour cream

1 t Mexican Seasoning- Morton and Bassett®

1/2 t garlic salt

Cayenne pepper


Heat olive oil in medium sauce pan over medium high heat. Add garlic and chili and cook for 1-2 minutes until fragrant. Add black beans, refried beans, salsa verde and combine. Add sour cream, Mexican seasoning, garlic salt stirring occasionally until it begins to bubble. Lower heat to medium low and add cheese. Stir until combined. Turn on low for 10-15 minutes for flavors to meld stirring occasionally. Taste. If more heat or salt is desired add a pinch of cayenne and salt.

Serve with burritos or tacos.

We make left over cooked pork loin burritos with these beans which is a favorite. The pork loin is sliced very thin and warmed up in a salsa verde chunky with medium or high heat for 5-7 minutes. The pork picks up the tang of the salsa.

Note: These beans are great the next day as a side.






Mexican Black Beans


2 cans black beans rinsed and drained

3 T olive oil

2 shallot chopped fine

3 garlic clove minced

1 Serrano chili minced

2 cup chicken broth

3/4 t cumin

Salt and pepper

1-2 T lime juice


Place medium sauce pan on medium low heat with 2 T olive oil. Add shallot, garlic, and chili and cook until fragrant about 2-3 minutes. Add drained beans, chicken broth, lime juice, pinch of salt, and pepper. Combine ingredients and adjust taste. Cook for 20 minutes.Stirring occasionally. Remove and serve. Serves 4-5

Note: Very versatile. Can be used as  side, used in burritos, a soup,salads, or mashed and used as refried beans. We like them!

Curly Kale Salad with Lemon Garlic Parmesan Dressing*


1 bunch  of curly kale

1/2 cup olive oil

5 garlic cloves minced

1/3 cup Parmesan Reggiano grated plus 1/4 cup  set aside

1/3 cup lemon juice

Salt and pepper


Remove kale ribs, wash and spin and tear into bite size pieces or if in a hurry rough chop.

Pour into salad dressing shaker, olive oil and lemon juice. Add minced garlic and cheese and shake. Add pinch of salt and ground black pepper


Toss kale with about 1/2 of the dressing. Sprinkle with set aside cheese and serve. Serve 2-4


Note: I have used Lacinato Kale and Red Russian Kale also but prefer curly kale for this recipe as its ruffled leaves capture and hold the cheese and garlic.


*Use the best olive oil available for salad dressings. An extra virgin olive oil that is fruity and peppery is my favorite for salad dressings and dipping..

*I buy a Parmesan-Reggiano that is cut from a wheel. I bought pre-packaged Parmesan that was expensive and was disappointed. It made a big difference in the flavor balance of the salad dressing and the taste of the finished dressed salad.




Easy Pan Fried Fresh Sweet Corn


4 large ears of fresh corn on the cob*

2 T butter

Salt and pepper


Remove husks and silk from corn. Remove corn kernels by knife from cob. Melt butter in skillet over medium low heat. Add corn and toss to coat the kernels. Stir occasionally. Corn is al dente in 1 1/2 to 2 minutes¹. Remove from heat. Add salt and pepper to taste and serve.

Yields 4 servings


1Fresh harvested sweet corn is sweeter and less starchy tasting. It still has its husk on and is not dried out. It pan fries very fast. The corn on the cob we’ve bought husked and plastic wrapped in a four or six pack seems to be much starchier in taste and does not pan fry fast.  It can take 4-5 minutes for this corn to lose the starchy flavor. Sugar is sometimes is needed if a sweet flavor is desired.

We always had fried sweet corn in the summer when visiting my Grandmother on her farm. As Grandchildren our job was to husk the corn. She then would turn it into our favorite side dish along with her fried catfish. The corn this summer seems sweeter and more tender than her fresh off the field sweet corn.

Chunky Cauliflower Potato Smash


1 1/2 pound Yukon Gold potatoes small with skin on

1 shallot chopped

2 cups cauliflower florets

4 T sour cream

2 T butter

1 t salt

Fresh ground pepper


Wash then cover potatoes and shallots with cold salted water in 4 quart pan.  Bring to boil over high heat. Boil for about 15 -18 minutes. Add cauliflower and boil  until potatoes are fork tender. Drain potatoes into colander and put back into pan. Add sour cream, butter , salt, and pepper then fork smash. Adjust seasoning and serve.


Baby Bok Choy



1 pound baby bok choy  trim stems and rough chunk

1 1/2 T sesame oil

3 garlic cloves sliced

1/2 t red pepper flakes

1/4 cup broth vegetable or chicken

1 t soy sauce

1-2 t chili oiL

Salt and pepper


Saute garlic and pepper flakes in sesame oil for about 30 seconds in large fry pan,fragrant but not brown

Add bok choy and toss and coat leaves and stems in oil. Toss 1-2 minutes

Add broth and soy sauce  Sauté  1-2 minutes until tops bright green and stems crisp tender

Remove season to taste and drizzle lightly with chili oil





Asian Style Kale


2 bunches leafy or Tusan style kale, washed, stemmed, and chopped

4 garlic cloves minced

1 T grape seed or olive oil

1 t sesame oil

1 t soy sauce

1/2 t red pepper flakes

2 T vegetable or chicken broth

1 T rice wine vinegar(Mirin)

Salt and pepper


Add all ingredients but kale to skillet over medium high heat. Sauté for 2 minutes for flavors to combine. Add kale and toss 3-4 minutes. Salt and pepper to taste. Serve





Dijon Potato Salad

A simple potato salad with dijon and caper dressing for lunch or weekend barbecue.


2 pounds of Russet potatoes

2 T  cider vinegar

1 T salt

1T sugar

Peel and cube potatoes. Add to 2 quarts cold water with 1 T  cider vinegar, salt, and sugar.Bring to boil and cook for about 10 minutes.  Remove from heat drain and add 1 T cider vinegar and toss gently. Cool potatoes.


3/4 cup sour cream

1/3 cup mayonnaise

1 T Dijon mustard

1/2 red onion chopped

3 Claussen mini dill pickles chopped or 1/2 cup green olives chopped

1/2 cup diced celery

3 boiled eggs chopped

Salt and pepper to taste

Mix sour cream, mayonnaise, and mustard together. Add remaining ingredients and toss together. Add to cooled potatoes and adjust seasoning. Refrigerate for at least one hour.