Anyone facing an occasional dinner for one, making solo brown-bag lunches, or living alone will find Toni Lydecker's Serves One invaluable. She shows you how to make tabbouleh and ratatouille in modest amounts so you don't have to eat them for days. She even gives a recipe for pizza dough you can turn into perfect, single-size pies.
Saute the red pepper, green pepper and green onions in the oil in a medium saucepan for 5 minutes or until tender crisp. Mix the flour, cornmeal, baking powder and salt in a large bowl. Whisk the eggs in a bowl until lightly beaten. Beat in the yogurt, milk and melted butter. Add to the flour mixture and stir until just combined but still lumpy. Fold in the sauteed vegetables. Pour about 1 to 1 1/2 cups batter onto a hot greased waffle iron. Bake until brown using the manufacturer's directions. Repeat with the remaining batter, keeping the baked waffles warm To serve, top with melted jalapeno jelly and sprinkle with cheese.
Note: If the batter thickens while standing, add a little milk.
