Recipe #4 Cinnamon Belgian Waffles and Goat Cheese Scramby Eggs, and Sweet Potato and Chicken Hash

Mothers are the givers of birth, life and usually great food. Brother's are the givers of blogs and quite particular ones at that, but I digress. I took this Mother's Day as an opportunity to give back to mine and Christy's by making a yummy brunch, that was preceded by a one hour yoga practice (which helps ensure hungry and complimentary eaters, and is highly recommended for all up and coming chefs). The recipes that follow are loosely defined and easily manipulated as most, and are incredibly difficult to screw up. For simplification, I portioned the ingredients below for servings of two, though the Sweet Potato hash would likely serve 8. It's quite filling.
In addition to the dishes below, we served bagels with the lox, cream cheese and white fish, as well as endive's filled with smoked fish dip from none other than Joanna's.





Cinnamon Belgian Waffles


1 cup of 365 whole wheat pancake and waffle mix
1 organic egg
2/3 cup of hazelnut milk (can be substituted with almond, soy or whole milk)
1 tablespoon of vegetable oil
1 teaspoon of mom's vanilla extract
cinnamon

In a large bowl, crack the egg and beat it. Add the vanilla, oil, and hazelnut milk and mix. Add the waffle mix and whip it all up until the batter is smooth. Add cinnamon as desired. Next, place 3/4 cup of the mix into each side of the belgian waffle press and cook until crisp on the outside.

For Kiwi Syrup Reduction:

2 kiwis split and diced
1 banana cut into 1/2" pieces
6 strawberries cut into 1/2" pieces
1 tablespoon of organic butter
1 cup of maple syrup

On medium heat, place the butter and maples syrup in a small sauce pan or pot. Add the rest of the fruit and cook on medium/medium low for 20 minutes. Be sure to stir the fruit and continue to mash into smaller pieces every several minutes. Once the syrup has thickened, remove from heat. Your reduction is now ready to top the waffles!


Goat Cheese Scramby Eggs

4 large organic brown eggs (yes, they must be brown, even though there's no difference)
2 scallions cut into 1/2" pieces
1/2 head of brocolli diced finely
2 oz. of irish cheddar cheese
2 oz. of herb goat cheese
1 tablespoon of butter

In a medium sauce pan on medium heat, add butter, scallions and brocolli. Saute for 2-3 minutes. Next add the 4 eggs beaten, goat cheeze and irish cheddar. Scramble the mix for another 1-2 minutes. Do not let the eggs dry up, so as soon as they are firming up, serve them to a plate so they are off the heat. Add salt (truffle infused salt if you have it) and serve.

Sweet Potato and Chicken Hash

2 medium sweet potatos
1 medium apple
1 teaspoon of lemon juice
1 medium onion
3 cups of diced, cooked skinless turkey or chicken
1 tablespoon of fresh thyme
2 scallions
1/4 cup of cilantro

Place sweet potatoes in a medium saucepan, cover with lightly salted water and bring to a boil. Reduce heat to medium and cook for 10-12 minutes. Add apples and cook for another 3 minutes. Next, drain the water and transfer to a large bowl.

In a separate pan with a tablespoon of olive oil or coconut oil, add scallions and onion and cook for 2 minutes. Next, add 3 skinless, boneless chicken breasts, thyme and cook for 5 minutes or until tender. Remove the onions, thyme and scallions directly into the same bowl with the sweet potatoes. Place the chicken on a cutting board and shred into 1/4-1/2" pieces. Then add the chicken to the bowl as well.

Finally, mix the bowl of ingredients thoroughly and place back into a large sauce pan on medium heat. Dice and mash the ingredients while in sauce pan and heat for 5 minutes.
Now, your hash is ready for serving.