Easy Crepe Recipe

In honor of my friend who is moving away for more sunshine in Colorado, I’m sharing her recipe for these easy crepes with you.

My family loves crepes, and with this recipe you’ll be able to add your own variation on taste. We add zest to the batter, sometimes brown sugar, or vanilla-flavored liquid Stevia. I’ve added Cognac or Brandy on special occasions. But however you cook these, make them and think of good friendships in your life.

You won’t believe how easy this is. Are you ready?

4-3-2 Easy Crepes

4 Eggs

3 cups of Milk (Almond, Soy, Rice, or Water)

2 cups of Flour

Well, that was easy don’t you think. Whenever I’m in a bind and need to get a quick breakfast on the table, this is my go-to standby. And the best part is, my kids love them.

Method

Place all ingredients in a blender or mixing bowl. Blend/mix until you have a nice batter without any clumps of flour. Heat a non-stick pan with a thin coating of oil, then pour a scant 1/4 cup of batter into pan, and swirl until you have a nice thin layer coating the bottom of the pan. Wait a short minute or two, and flip over for another 30 seconds or so. Done.

Dressing Your Crepes

Because everything wants to look it’s best! We most often put confectioner’s sugar with a fresh squeeze of lemon or lime juice, and real maple syrup. But, we also use Nutella, peanut butter, almond butter, Agave, and jam. You get the idea. Use this recipe as a base, then make it unique!

Enjoy your 4-3-2 crepe creations!

How to Cook Eggplant

Sometimes I love the art in food, rather than the food itself, but Eggplant or Aubergine is one exception. If you’ve ever wondered what in the world to do with these purple globes, here are some quick tips on how to cook eggplant.

1.Select an eggplant by pressing your finger gently into the skin, if it bounces back like the under eye skin of your youth…it’s fresh.

2.Cut the top and end off and discard. Slice into 1/2″ disks and lay them on the cutting board.

3.Eggplant is packed not only with nutrients, but also a lot of water. It’s best to extract the water for roasting, sauteing or frying. Sprinkle Kosher salt onto each slice. Then take each slice and sprinkle the back side and stack in a colander over a bowl to catch the water. At this point you can place something heavy on top to help extract the water (large bowl with a bottle of wine in it), and leave for 30 minutes.

4.After thirty minutes, take out your eggplant slices and notice how thin and dry they are. I like to give them a rinse at this point to eliminate any salt, and then pat dry before cooking.

Roasting

Drizzle your slices with olive oil and sprinkle with salt and pepper. Place on a baking sheet lined with a silpat or parchment paper, and roast in the oven at 425 degrees for 30 minutes or so.

Eggplant Parmesan

You are probably most familiar with this recipe. Take sliced eggplant, dip them in whisked eggs, then dip them in bread crumbs, and fry in olive oil and butter for a few minutes on each side, just as you would with chicken. Top with red sauce of your choice and parmesan cheese.

Sauteing

Eggplant goes well with other vegetables too. Dice them with onion, zucchini and tomato, saute in olive oil, top with feta cheese and basil for a healthy lunch.

Eggplant is not to be feared, and once you have them properly prepared for cooking, you’ll find the options are just about limitless. Also, play around with ingredients. Roast with curry powder, or add thyme to the breadcrumbs for eggplant parmesan. And in the summer, grill them with a baste of melted butter and herbs. And if you just don’t like eggplant after trying all of these options, you could always just keep them as art on your counter in a pretty glass dish.

Inspired by White Chocolate: Peppermint Bark

DRUM ROLL PLEASE! I’m so excited to introduce a good friend of mine to the blog this Christmas! The other day we got together and this is what she bestowed upon me. I had to ask her, “Did you make these yourself?” They didn’t look homemade! They were so perfect. She agreed to supply a guest post for me on these beautiful treats. I hope you enjoy!


I am truly inspired by easy, simple, yet yummy recipes. A few weeks ago as I was snuggling up with my December issue of Food Network Magazine, I was inspired by their ’50 Edible Gifts’ insert.  I mentally tagged at least 4 recipes I wanted to make for neighbors and family this Holiday Season.  The main one I was excited to make was the White Chocolate- Peppermint Bark.  I knew the kiddos would want to help in the kitchen and this seemed to be the perfect recipe for that.

My son was napping during the making of the 1st batch of Bark and upon waking he exclaimed, “Wow that is beautiful Mom, that looks so good”.  You know, he was right.  It was beautiful and it did look so good.  I was hooked.  We have made 4 batches since.  Chocolate and mints are a favorite in this house, so therefore the taste was great too.

May you be inspired by even the simplest of things this Christmas Season. ~Karla
*Click on the link to ’50 Edible Gifts’ to get this recipe; Peppermint Bark is #46

Organic Black Quinoa Salad

We (including my children) love Quinoa. The other day I got to spend an extended time (sans lovely children) at the grocery store, where I stumbled upon organic red and black quinoa. I decided to grab a bag of the black variety, and I’m happy to say it worked just as well for a simple side dish. Let me know what you think. And as always, use what you have on hand. Try rice wine vinegar or feta cheese instead of my choices here. Have fun!

INGREDIENTS

  • 1 cup cooked black quinoa
  • 1/2 cup crumbled cotija cheese
  • 1 bunch chopped cilantro
  • 1/4 cup thinly sliced, then chopped red onion
  • 2 seeded and chopped tomatoes
  • 1 segmented orange
  • 1 chopped avocado, thin slices for garnish
  • 1/3 cup apple cider vinegar
  • 2 tsp. olive oil

METHOD

  • Cook quinoa following instructions (so simple, like couscous)
  • Crumble, chop and slice the veggies
  • Whisk together the vinegar and oil
  • Put it all in a bowl and mix together

This can be served hot or cold. I had it for lunch today with cold chicken I roasted a couple of days ago. It was delicious and I’m sad that it is all gone. Time to cook some more!

INTERESTING FACTS ABOUT QUINOA

  • 6g protein for 1/4 cup. Which is about 2 spoonfuls.
  • One of the best sources of protein and amino acids
  • Gluten free
  • Whole grain

Pastrami,Swiss Chard and Omega Sandwich

After a long and fun weekend of putting up the Christmas tree and catching up on chores, all I wanted was a pastrami sandwich. This is my version. I hope you try it!

INGREDIENTS

~1 demi french baguette

~1/2 Tb. Horseradish

~1/2 Tb. Mayonaisse

~1 Swiss Chard leaf (torn from the stalk)

~1 Tb. Essential Woman Omega 3-6-9 (Barleans)

~1 bunch clover

~ 5-6 slices pastrami

~1 thin slice red onion

~grated parmesan

~salt and pepper

METHOD

  • Slice open the baguette and spread one side with horseradish and the other with mayo.
  • Squeeze about a Tb. of the omega oil onto each slice. (You can find this at your local grocery store in the refrigerator of the health food section.)
  • Then build your sandwich the way you like it: pastrami, swiss chard, red onion, clover//clover, swiss chard, red onion, pastrami.
  • Grate some parmesan cheese over the whole sandwich and sprinkle salt and pepper to taste.

A NOTE ABOUT BARLEANS ESSENTIAL WOMAN OMEGA 3-6-9

I discovered it after my son was born. It has all three omegas together without the fishy aftertaste of some capsules. It’s also organic with omega sources from: flaxseed and evening primrose. Plus, if you’re a local Seattle residence, you’ll be happy to know it’s made in Ferndale, WA.

Enjoy!

Butterscotch Yule Log

This Yule Log was a delicious surprise! I decided to go to Handwritten Recipes while surfing the internet this Thanksgiving weekend, and found THIS recipe for a Butterscotch Yule Log. We all loved it, and while I’m not too excited about the photos, there aren’t any left to take photos of.

INGREDIENTS

  • 1 CUP BUTTERSCOTCH MORSELS
  • 1 TSP. VANILLA
  • 1/3 CUP SWEETENED CONDENSED MILK
  • 1/3 CUP CRUSHED PECANS

METHOD

  • MELT THE BUTTERSCOTCH MORSELS IN A DOUBLE BOILER (I USE A GLASS BOWL SET ATOP A POT OF SIMMERING WATER)
  • ONCE MELTED, TAKE OFF HEAT AND ADD MILK, VANILLA, AND PECANS
  • DUMP OUT ONTO A SHEET OF WAX PAPER TOWARD THE END, AND ROLL INTO A 1 1/2″ROLL AND REFRIGERATE FOR 1 HOUR
  • ONCE REFRIGERATED, UNROLL AND CUT INTO 1/2″ ROUNDS.

VARIATION

  • NEXT TIME, I’M GOING TO DUMP OUT THE MIXED “DOUGH” INTO A SMALL PAN WITH 1″ SIDES, AND CUT INTO SQUARES
  • I OMITTED THE EGG WASH IN THE ORIGINAL RECIPE, SINCE THIS IS NOT A “BAKED” GOOD
  • I’M ANXIOUS TO TRY WHITE CHOCOLATE, DARK CHOCOLATE OR NUTELLA

Please try this recipe! It is easy and delicious and will probably be a family holiday staple!

Sausage Apple Cranberry Stuffing

This stuffing is very easy, it just takes a lot of chopping and a good couple of hours. So put on some music, and enjoy the process of making this delicious Thanksgiving staple! There’s a short video that shows you a few steps (bear with me as I learn how to make instructional videos!)

INGREDIENTS

  • 16 cups bread cubes (I used sourdough baguettes cut into 1″ cubes)
  • Olive Oil (I’ll give instructions for this below)
  • 2 yellow onions chopped
  • 2 celery sticks chopped
  • 2 granny smith apples chopped ( I did them larger. Do what you like)
  • 1 package oyster mushrooms
  • Handful each of: parsley, rosemary, sage, thyme
  • 1 Tb. Kosher salt
  • 1 tsp. pepper
  • 3 slices of prosciutto
  • 1 lb. italian sausage (sweet or hot) I used a combination
  • 1 cup fortified chicken stock (I’ll explain below)
  • 1 cup dried cranberries

Method for Bread cubes

  • Cut 2 baguettes into 1″ cubes
  • Place them on a cookie sheet and mix them with olive oil (as much as you desire. you can also use butter)
  • Add salt and pepper or other secret spices
  • Brown in a 350 degree oven for about 8-10 minutes until browned but not too crispy

Method for Veggies

  • Chop the onion, celery, apples, leek, mushrooms and saute them together until soft
  • Meanwhile chop the herbs and add them to the pan when the veggies are soft
  • Add the kosher salt and pepper
  • Cook one more minute and then add contents of the pan to the browned bread cubes

Method for Prosciutto

  • Chop prosciutto into tiny squares and saute them in the same pan the veggies were in for about 10 minutes until cooked, but not too crisp. Add to bowl with bread and veggies.

Method for Sausage

  • Brown the sausage in the same pan, then add to the bowl with bread, veggies, prosciutto.

Method for fortified Chicken Stock

  • Take a carton of chicken stock (4 cups), and bring it to a simmer. Add ingredients to fortify your stock. I used gizzards, but you could use herbs, vegetables, or whatever spices you would like to make it taste special. Strain and reserve 1 cup for the recipe, then refrigerate the rest for another time.

BRING IT ALL TOGETHER

After you have added the stock to the bowl, add the cranberries and give it all a gentle mix, but make sure everything is incorporated. Dump it out into a 13×9 casserole dish and cover and bake at 300 degrees for 30 minutes!

You don’t have to follow these directions exactly…do what you can, use what you have!

Happy Thanksgiving!

Brown Sugar Banana Tarlets

These  banana tarts are so simple to make. They are also versatile because you can use as many or as little banana slices as you want, and you can adjust the spices. I used pumpkin spice for these, but you can use nutmeg, cinnamon, or even a package of vanilla pudding mix.

I didn’t dress these up. In fact I had to quickly snap this shot en route to its waiting customer, there was no time for embellishments. But you could drizzle chocolate, or add a dollop of whipped cream.

This recipe is adapted from a class I took on Friday night at Le Gourmet Depot in Snohomish, WA. It was delicious, and the best part is that I had all of the ingredients waiting for me when I got home. Here you go!

BROWN SUGAR BANANA TARTLETS

Ingredients

~6 Tb. unsalted butter (or cooking spray, which is what I used)

~6 Tb. brown sugar (add your own spices to it and mix)

~4-5 bananas (depending on how much you like bananas)

~6 puff pastry shells, rolled out slightly

* You’ll need 6 ramekins (or you can use one oven safe skillet)

Method

~Preheat your oven to 400 degrees

~Place ramekins on a rimmed baking sheet and add cooking spray or butter on sides and bottom

~Sprinkle sugar inside each ramekin to prevent the tartlets from sticking

~Next add the brown sugar. Add more or less depending on how gooey you want these

~Add the sliced bananas in an overlapping pattern

~Next add the puff pastry shell, and tuck in around the bananas

~Brush with milk or egg wash or water for a nice golden brown crust

~Bake for 20-25 minutes until golden brown and bubbly. Invert onto plates, add embellishments and serve

These tartlets would be a perfect “night before Thanksgiving” treat for your family. Enjoy!

Cooking is Fun!

Here is a look at a short video of some favorite dishes. I’m going to start adding video for recipes just because it’s more fun…stay tuned and enjoy the vide0!

A Little Inspiration

Going into a 3-day weekend, some of us need a little inspiration. Hope this helps…

Beef Stew for a stormy day…

Crepes for a sweet snack…

Roasted Veggies…

and a sweet treat…

Related Posts Plugin for WordPress, Blogger...
Page 3 of 14«12345»...Last »