Breakfast can go so many ways with waffles. Sweet or savory, round or square, syrup or cream sauce. There’s a restaurant here in Costa Rica that my husband and I frequent called The Waffle Place, which I’ve blogged about before. I could only possibly aspire to create what they serve daily to their customers. They’ve nailed the creamy cheese sauce (yes, full of dairy, but if you must, do it right!) over savory ingredients like fried eggs, bacon, ham or hash browns just to name a few, but also give a nod to your sweet tooth if that’s your preference. This is one of those breakfast places that you just know you’ll be satisfied when you walk out. I’ll be working on some cheap savory waffle recipes in the near future now that we’ve invested in a waffle iron/sandwich press.

I’ve learned too that using waffles as a starch when preparing dinner can be that intriguing twist that gives the perception of gourmet, while still being inexpensive. If you create a savory dough with fresh herbs and spices in the batter, it can easily replace it’s more boring counterpart–the dinner roll. It’s hard to imagine at first how delicious a waffle can be with dinner, but check out this recipe which uses couscous, mushrooms and herbs in the waffle batter or perhaps a pesto waffle topping.

Well, onto the sweet breakfast waffle, which is a staple cheap recipe to have handy.

Soy Milk Waffles with Maple-Mango Topping

Waffle Batter Ingredients:

Serves 4

• 1 1/4 Cups All Purpose Flour
• 3 tsp Baking Powder
• 1/2 tsp salt
• 1 tsp Ground Cinnamon
• 1 Cup Vanilla Soy Milk
• 1 Egg

Batter Directions

1. Preheat waffle iron. In a medium-sized mixing bowl with a pour spout, sift together flour, baking powder, salt and cinnamon. Stir in soy milk and eggs until mixture is smooth.
2. Pour waffle batter onto the hot waffle iron filling each section. Cook until browned, about 8 minutes. Meanwhile, prepare the mango topping.

Maple Mango Topping Ingredients:

• 1 Large Ripe Mango
• 1/8 Cup Pure Maple Syrup
• 1 tsp Ground Cinnamon

Topping Directions

1. Peel and pit mango and slice into small pieces.
2. In a small sauce pan, place diced mango, maple syrup and cinnamon. Cook on medium heat until the mango is tender, but not mushy and the sauce has thickened. About 5 minutes.
3. Serve over hot waffle.

Now back to the topic at hand; pan-seared tuna with ginger-carrot sauce. I was looking for inspiration for the upcoming week’s dinner menu and stumbled across Martha Stewart’s tuna recipe. I’d had a frozen tuna steak in the freezer for a few weeks waiting for the next sushi night that never came. So, I thawed that sucker out and began with the recipe. While the tuna was thawing I began working on the ginger-carrot sauce. I don’t have a juicer so I had to make things harder than they probably needed to be with a blender and a fine mesh sifter, but the result was nearly the same. Here’s how it went and how I my version of the recipe came out.

Ginger-Carrot Sauce Instructions

Ingredients

• 2 tablespoons white wine
• 2 teaspoons white miso
• 2 teaspoons grated fresh ginger
• 1/3 cup carrot juice
• 2 tablespoons fresh orange juice
• 2 teaspoons dark soy sauce
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon red-pepper flakes
• 1/4 teaspoon sesame oil
• 1 scallion, green part only, thinly sliced

Directions

If you don’t have carrot juice on hand, you can use about 3 large carrots and slice them into thick chunks. Place them into a blender with 1/4 cup of water and blend until smooth. Place pulp into a fine mesh strainer over a bowl to catch the juice. Press the blended carrot with the back of a wooden spoon to squeeze the juice from the pulp until you have 1/3 cup of juice.

Using an immersion blender, add all sauce ingredients into a tall bowl but leaving out the scallion. Blend on low until miso is completely dissolved. Pour into 4 serving dishes for dipping and add the scallions equally in each dish.

Pan-Seared Tuna Instructions

Ingredients

• 1/8 Cup wasabi coated sesame seeds
• 1 pound sushi-grade yellowfin tuna
• 2 tablespoon safflower oil
• 1 tablespoon sesame oil

Directions

Spread sesame seeds thinly over a small plate. Slice thawed tuna steak into 1 inch thick strips and press into seeds, turning to coat each side. Heat oil in a medium saute pan over medium-high heat. Gently place the tuna pieces into the hot pan and cook each side until seeds are golden, about 20 seconds per side. Remove tuna from pan and place on a paper-towel-lined plate and let rest for 1 minute, then cut each piece into 1/4-inch-thick slices. Serve with a garnish of fresh, thinly-sliced ginger, chili sauce, wasabi and the ginger-carrot dipping sauce.

There are certain vegetables that work better inside empanadas than others like bell peppers, onions, broccoli, celery, carrots, spinach, green beans, chayote (a Central/South America vegetable) and potatoes just to name a few. Some veggies like squash and tomatoes, however delicious, need special instructions before putting them in the filling. For example, tomatoes can be very watery so it’s important to partially dehydrate them before mixing them in the filling. This can be done by placing the cooked tomatoes (or raw & chopped) into a fine mesh strainer for several hours. This will drain off the excess moisture. For zucchini, undercook slightly before combining them with the final filling mixture so they don’t get too mushy.

Before getting started take a look at a few dos and don’ts in preparing empanadas.

Tomato, Basil and Mozzarella Empanada Filling

Filling Ingredients:

Makes 12 medium-sized empanadas.

• 4 Large Tomatoes, skinned and seeded
• 1 bunch Basil Leaves
• 3 Cups Shredded Mozzerella
• 1/8 C Olive Oil
• 4 Cloves of Garlic, Minced
• 2 Tsp Salt

Directions

1. Plunge tomatoes into boiling water for 30 seconds. Then peel off skin and remove end and seeds. Dice the tomatoes and place into a fine mesh strainer for at least 3 hours or overnight to drain off extra moisture.
2. Wash and remove basil leaves from stems. Coarsely chop.
3. Put tomatoes and basil in a medium-sized mixing bowl and add olive oil, minced garlic, basil and salt. Mix well. Set aside or refrigerate until ready to use.
4. For an addition to the dough, add dried basil, garlic powder and pepper to dry ingredients.

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Onion & Cheese Empanada Filling

Filling Ingredients:

Makes 12 medium-sized empanadas.

• 5 Medium sized onions
• 5 tbsp unsalted butter
• 4 cloves of garlic, minced
• 2 Tbl Honey
• 1 Tbl Salt
• 1 Tsp Cayenne Pepper
• 2 Tbl Black Pepper
• 2 Tbl Dried Oregano
• 1/2 C. Mozzerella Cheese or other creamy white cheese
• 4 Tbl Unsalted Butter

Directions

1. Prepare the onion by peeling and quartering them and then slicing it into thin strips along the grain. (not diced)
2. In a large saute pan on medium-high heat, melt butter and place the garlic (minced) in the pan to cook for 2 minutes.
3. Cook for 3-5 minutes until soft.
4. Add the honey, salt, cayenne pepper, black pepper and oregano and cook for another 1-2 minutes.
5. Remove from heat and allow to cool. Once the mixture is cool, add the cheese and mix well.

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Vegetable Empanada Filling

Filling Ingredients:

Makes 12 medium-sized empanadas.

• 2 Tbsp Vegetable oil
• 1 Onion; chopped
• 1 Jalapeno or Serrano chili
• 1 lg Garlic clove; finely chopped
• 1 tsp Ground cumin
• 1 pinch Ground nutmeg
• 1 lg Tomato; peeled, seeded and chopped
• 1 C. Fresh or frozen corn kernels
• 1/2 C. Fresh Spinach, chopped
• 1 C Diced red bell pepper
• 1 Tbl Salt; to taste
• Freshly-ground black pepper;
• 5 cloves of garlic, minced
• 1 tsp fresh chopped rosemary

Directions

1. To prepare the vegetables, dice onion, bell pepper and coarsely chop corn. Plunge tomatoes into boiling water for 30 seconds, then remove skin, top and seeds. Then dice the
   tomatoes.
2. Heat vegetable oil in a large and deep saute pan on medium-high heat.
3. Saute onion until translucent and add minced garlic, jalapeño, bell pepper, cumin, nutmeg, curry powder and rosemary. Cook for 2 minutes more.
4. Add spinach and cook until limp, then add tomatoes and corn. Cook until almost all liquid evaporates (about 5 min).
5. Add salt and pepper. Mix thoroughly. Let cool.
6. For the dough, add curry, rosemary and black pepper to the dry ingredients. Top with garlic powder and salt after rubbing with egg wash.

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Green and Black Olive Empanada Filling

Filling Ingredients:

Makes 12 medium-sized empanadas.

• 4 cloves of garlic
• 3 Tbsp Capers
• 1 Cup Black Olives, pitted
• 2 Cups Green Olives, pitted
• 1/2 Cup Shredded Mozzarella
• 1 tsp White sugar
• 1 tsp Crushed red pepper flakes
• 4 Tbsp Red Wine Vinegar
• 3/4 Cup Olive Oil

Directions

1. Mince garlic and place into a medium-sized mixing bowl.
2. Add remaining ingredients except for the cheese and use a submersion blender to mix into a chunky paste.
3. Or put all ingredients except for cheese into a blender and pulse 6-8 times to roughly chop.
4. Add cheese and mix well.
5. Refrigerate until ready to use.

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Sweet Creamed Corn Empanada Filling

Filling Ingredients:

Makes 12 medium-sized empanadas.

• 3 Cups Frozen corn
• 1 small onion
• 1 Cup Chicken Broth
• 6 Tbsp Unsalted Butter
• 1/4 Cup Heavy Cream
• 2 Tbsp Dijon Mustard
• 2 tsp Salt
• 1 Tbsp Fresh Thyme, chopped
• 2 tsp Black Pepper
• 2 Tbsp Flour
• 1/2 Cup Shredded Mozzarella Cheese
• 1/8 Cup Grated Parmesan Cheese

Directions

1. Peel and dice onion and coarsely chop corn.
2. In a medium-sized pot on medium-high heat, melt butter and cook onion until transparent (about 2 minutes).
3. Add chicken stock (can substitute vegetable stock if you prefer completely vegetarian) and chopped corn. Turn down to medium heat and simmer for 5-10 minutes to soften corn.
4. Add cream, dijon mustard and flour. Allow mixture to thicken.
5. Fold in mozzarella and parmesan cheeses. Stir in thyme and allow to cool.
6. Add fresh thyme and black pepper to dough. Top with egg wash mixed with dijon mustard and salt.

Citrus Tuna Empanada Filling

Filling Ingredients:

Makes 6 medium-sized empanadas.

• 2 TBSP extra virgin olive oil
• 1 TBSP butter
• 1 small yellow onion, minced
• 1 carrot, scrubbed and cut into small dice
• 1 celery rib rib, scrubbed and diced
• salt and pepper, to taste
• 2 Tsp Old Bay seasoning
• zest of 2 mandarin oranges
• zest of 2 limes
• 2 small cans chunk white tuna in water, drained
• 3 Tbsp dry white wine
• Extra lime and orange zest

Directions

1. In a medium-sized pan, melt butter and cook onion, celery and carrot until al dente (approx 2 minutes)
2. Toss onion mixture into a mixing bown with all other ingredients and mix until well-incorporated.
3. When assembling the empanadas, use extra orange and lime zest on top when brushing with egg wash.

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Shrimp Bisque Empanada Filling

Filling Ingredients:

Makes 12 medium-sized empanadas.

• 1 lb peeled and deveined medium shrimp
• 1/2 Cup minced yellow onion
• 3 garlic cloves minced
• 1 Tbsp unsalted butter
• 2 Tbsp flour
• 1 Cup heavy cream
• Salt and pepper to taste (add Old Bay if you like)
• 3 egg yolks, well beaten

Directions

1. In a deep saute pan on medium-high heat, melt 1/4 cup of butter and add onion and garlic. Cook until soft or 2-3 minutes.
2. Chop raw shrimp into small pieces.
3. Add shrimp to the pan and saute until pink and no longer translucent, 2-3 minutes only. Remove from pan and set aside.
4. Melt 6 tablespoons butter in the shrimp pan and stir in flour until smooth.
5. Add cream, salt and pepper and cook, stirring constantly, until smooth and thickened.
6. Stir small amount hot mixture into egg yolks, then stir back into sauce. Add shrimp and let cool completely, or chill for one hour before assembling your empanada.

Check out another similar recipe for a Fish and Lobster Pie from a fellow foodie. Or check out our chicken empanada, beef empanada and pork empanada filling recipes.

Before getting started with your empanadas, check out the common empanada mistakes page to make sure you don’t make the same mistakes I have.

Slow Cooked Chicken Empanada Filling

Filling Ingredients

• 2 Chicken Legs w/thigh (skin on and bone in)
• 1 Whole Yellow Onion coarsely chopped
• 1 Can whole tomatoes with juice (leave whole)
• 3 Tbl Yellow Curry Powder
• 2 Tbl garlic powder
• 1 tbl coarse sea salt
• 1 Tbl Spanish Paprika
• 3 Cups Chicken Broth

Directions:

1. Brown chicken legs in 2 Tbl oil (approx 5 min each side)
2. Meanwhile, place tomatoes onion and spices on the bottom of the slow cooker
3. Place browned chicken pieces on top.
4. Pour in chicken broth. Cook on Low for 7 hours.
5. Remove chicken pieces and pull off all the meat. Place into a sifter with a bowl underneath to catch the runoff.
6. Remove 3 whole tomatoes and 1/8 C onions from the slow cooker, coarsely chop and place into a fine mesh strainer or sifter to drain for 1-2 hours.
7. Meanwhile, with a fork gently break apart chicken, tomatoes and onion. Stir with a fork until the mixture resembles a chicken BBQ. Combine with drained tomatoes and onions and chill until ready to use.

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Thai Green Curry Chicken Empanada Filling

Filling Ingredients

• 1 pound boneless skinless chicken breast
• 2 tablespoon dark soy sauce
• 1 tablespoon all-purpose flour
• 1 tablespoons sesame oil
• 1 tablespoons vegetable oil
• 3 tablespoons green curry paste
• 1 Medium yellow onions minced
• 3 cloves garlic, peeled and finely chopped
• 1 teaspoon fresh ginger, peeled and finely chopped
• 1 cup coconut milk
• 1 tablespoon fish sauce
• 2 tablespoons white sugar
• 1 tsp flour

Directions:

1. Cut into 1 inch cubes then toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly.
2. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken.
3. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes.
4. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken curry mixture.
5. Let simmer, add flour and let thicken for 5-8 minutes. Let cool or chill until needed.

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Pulled BBQ Chicken Empanada Filling

Chicken Preparation

• 3 pounds chicken thigh and leg (skin on, bone in)
• 1/4 Cup apple cider vinegar
• 1 tablespoon mustard seed
• 3 bay leaves
• 2 tablespoons salt
• water

1. Wash chicken and place into a slow cooker
2. Pour in vinegar, mustard seed, bay leaves and salt
3. Fill with water until just covered

Filling Ingredients

• 6 Cups of pulled pork
• 2 Tbl chopped fresh thyme
• 1 Tbl powdered cayenne
• 2 Tbl powdered garlic
• 2 Tbl ground black pepper
• 1/2 C. Barbecue sauce
• 4 Whole fresh tomatoes (seeded, peeled and diced)
• 1 Tbl salt

Directions:

In a medium-sized bowl, stir all ingredients until well-mixed and let cool to room temperature.

Also check out our beef empanada, seafood empanada and pork empanada filling recipes.

Ham and Cheese Empanada Filling

Filling Ingredients:

• 2 Tbl Butter
• 1/4 C. Dry White Wine
• 1 C. Yellow Onion finely chopped
• 2/3 C. heavy cream
• 1 Tbl Flour
• 3 Tbl Dijon Mustard
• 2 C. Chopped Ham
• 2 C. Shredded Pepper Jack or Cheddar Cheese
• 2 Tsp Cracked black pepper
• 1 Tsp Salt

Directions:

1. Heat butter in pan and sautee minced onion for 2 minutes until clear.
2. Add White wine and cream
3. Fold in cheese and stir until melted
4. Add chopped ham and stir until integrated. Let mixture cool and thicken.

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Sausage, Cheese and Blackbean Empanada Filling

Filling Ingredients:

• 1 large onion, chopped
• 2 tablespoons vegetable oil
• 2 teaspoon cumin
• 2 teaspoon chili powder
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp cayenne powder
• 2 small tomatoes from a can, diced
• 4 Mexican chorizo sausages
• 1 tablespoons sugar
• 1 15-ounce can black beans, rinsed and drained
• 1/3 cup raisins (optional)
• 4 ounces monterey jack cheese, shredded
• Salt and pepper to taste
• 1 egg yolk

Directions:

1. Prepare empanada dough and chill.
2. Remove casings from sausages and roughly chop. Sauté sausages in 1 tablespoon of vegetable oil until nicely browned. Remove from skillet and set aside.
3. Add 1 tablespoon vegetable oil and chopped onion to the skillet with the cumin and chili powder. Cook onion, stirring often, until soft. Add tomato and 1 tablespoon sugar and cook a few minutes longer.
4. Mix onions mixture and sausage together in a bowl. Stir in grated cheese. Season with salt and pepper to taste. Chill mixture for about an hour (or overnight) if possible.

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Calzone Empanada Filling

Filling Ingredients:

• 1 Cups Ricotta
• 1/2 Cup Mozzarella
• 1 Cup diced salami
• 1 Cup canned diced tomatoes
• 1/8 Cup Fresh Oregano
• 4 Cloves of garlic, minced
• 1 Tbl Salt

Directions:

1. Prepare empanada dough and chill.
2. Drain tomatoes for 30 minutes to 1 hour in a fine mesh strainer.
3. Coarsely chop salami and place into a medium-sized bowl.
4. Add the remaining ingredients and mix well.

If pork isn’t your thing, check out our chicken empanada, beef empanada and seafood empanada filling recipes.

Ground Beef and Potato Empanada Filling

Filling Ingredients

• 2 medium potatoes, boiled for 5 minutes
• 1 tablespoon olive oil
• 1 Bell pepper, finely chopped
• 5 green olives sliced
• 1 pound extra lean ground beef
• 1 onion, chopped
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• Salt and pepper to taste

Directions

Grate the potatoes and set aside. In a large skillet, heat the olive oil. Add the ground beef and saute until brown, breaking it up as it cooks. Add potatoes, onion, bell pepper, olives, spices, salt and pepper. Cook until ingredients are soft. Let cool.
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Slow-Cooked Beef Empanada Filling

Preparation of Beef

1. Soak 3-4 lbs of a beef roast in salted water for 5 hours
2. In the water have one yellow onion quartered, 2 medium carrots in big pieces, 2 pieces of celery cut into big pieces, 6-8 cloves of garlic – smashed, 1 tbl mustard seed, 1 large bay leaf, 2 tbl salt, 1 tbl black pepper
3. Slow-cook meat on low for 6-8 hours
4. Remove meat and strain juices to keep for beef broth.

Filling Ingredients:

Makes 3 Cups of Empanada Filling:

• 2 Cups of slow-cooked beef (see above) cubed
• 1/4 Cup reserved beef broth
• 1 red bell pepper seeded and diced
• 1 Small yellow onion, diced
• 1 Large green onion, green and white part chopped
• 1 Tbl dried oregano
• 1 Tbl garlic powder
• 1 tsp of cumin
• 1 Tbl flour
• 5 stuffed green olives coarsely chopped
• 1 hard boiled egg chopped
• 2 Tbl butter
• 2 tsp salt and 1 tbl black ground pepper

Directions

1. In a large pan with medium-high heat, saute the yellow and green onion in butter with the bell pepper for 2-3 minutes until soft.
2. Incorporate garlic powder, cumin and flour until well mixed.
3. Mix in the chopped beef and beef broth and let reduce until thick.
4. Add salt and pepper and let cool.

Also check out our chicken empanada, seafood empanada and pork empanada filling recipes.

I’ve highlighted the most basic recipe for hot sauce that I know and we used our home-grown chili peppers that we bought from our neighborhood EPA in Cariari, Belen, Costa Rica. We planted the peppers back in March along with some basil, oregano, flat-leafed parsley, chives, thyme and cherry tomatoes. Are growing everything in planters so our dogs don’t stomp on them or sprinkle them with some unwanted flavor. The trick is mixing compost with good potting soil and keeping things fertilized with compost ever other month or so. We started a compost pile when we moved in, but haven’t yielded any good rich product yet.

Here is the recipe for the Costa Rican Hot Sauce and it’s certainly hot as fire so be careful how much you use as it stays with you for some time after your finished with it.

Costa Rican Fire Sauce Ingredients

• 9 ripe chili peppers
• 6 small to medium cloves of garlic
• 1 Cup white vinegar

Costa Rican Fire Sauce Directions

1. It’s best to use gloves when slicing hot peppers to avoid burning your eyes by touching them later.
2. Slice the tops off of all the peppers and discard. Slice each pepper into 4 large pieces and place into the blender.

3. Remove the skins from the garlic cloves by smashing them first and cutting off the tiny end which is inedible. Place into the blender as well.

4. Pour in the vinegar and blend well, or use a vertical blender in a tall container.

5. Transfer to a glass jar with a lid and carefully transfer the sauce without splashing or getting the fumes in your face.

HOMEMADE CRACKER INGREDIENTS

1 1/2 cups whole wheat flour
1 teaspoon fine-grain sea salt (extra for topping)
1 teaspoon garlic powder
1 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon Garam Marsala spice
1/2 cup warm water
1/3 cup extra virgin olive oil (extra for topping)
2 tablespoons of dried sage

HOMEMADE CRACKER DIRECTIONS

1. In a medium-sized stainless steel bowl, whisk together the flour, garlic powder, onion powder, cayenne pepper, Garam Marsala and sea salt until mixed.

2. Add the water and olive oil and stir together until the dough is not too sticky or dry (add extra water or flour if the consistency is wrong).

3. Knead dough for 2-4 minutes on a floured counter top and then break dough into 12 small dough balls and set aside with a towel or plastic wrap to rest for 45 minutes

4. Meanwhile, preheat the oven to 425 degrees with a pizza stone inside (if you are using cookie sheets instead, preheat them as well)
5. Take the rested dough balls and use the rolling pin to flatten the ball into a long strip about 1/4 to 1/8″ thick, brush with olive oil and sprinkle lightly with sea salt and dried sage.
6. Slice the strip into pieces of your size preference and poke holes in the dough with the tines of the fork several times (to keep from puffing)

7. Place slices (and any other extra toppings you choose) on the hot pizza stone and cook until golden brown, about 5-7 minutes. Cook in small batches. Yields 24-36 crackers.

We took the dogs to a barbecue where they served up sausages, hamburgers and the staples: guacamole, pico de gallo and refried beans.  Our roasted cauliflower fit in nicely with the spread. Here’s how the recipe goes for 8-10 people:

GARLIC ROASTED CAULIFLOWER INGREDIENTS

2 heads of fresh cauliflower
5-6 Garlic cloves sliced into ultra thin rounds (think Goodfellas)
1 whole fresh jalapeño, seeded and diced
1 small yellow onion, diced
1/4 C. olive oil
1 Tbsp coarse sea salt
1 Tbsp fresh chives, finely chopped
1 tsp fresh ground pepper

GARLIC ROASTED CAULIFLOWER DIRECTIONS

1. Pre-heat oven to 400
2. Clean and cut the cauliflower into florets and place in a large mixing bowl

3. In a small dish, combine oil, garlic slices, chives, salt, pepper, jalapeño, and onion and mix well.

4. Pour over the cauliflower florets and toss until well-coated.
5. Spread seasoned cauliflower in a single layer on two cookie sheets.

6. Place inside the preheated oven and roast for 20-25 minutes or until slightly browned and tender. Stir halfway through cooking.

7. Cover your roasted cauliflower and take to any cookout, or serve immediately.