Chickpeas with Bengali Mustard Spices

Are you feeling the over indulgence from the holidays?

Both Nathan and I have certainly noticed it. Nothing irritates me quite as much as my pants not fitting the way they are supposed to. I mean come on. I bought them and they fit a certain way and continued to fit that way for EVER and a few too many holiday cookies and the suckers are out to make my day miserable.

Chickpeas with Bengali Mustard Spices

I put up with for exactly fourteen seconds before I resolved to do something about it. Sure I am a bit behind the rest of you with your new years resolutions but hey don’t judge. Some of us are born procrastinators.

For the record I did make resolutions. Two of them in fact. Firstly to move more. As in physically move. Second was to love myself more. I am winning at one of those but not so much at the other. I will let you sort that one out.

So. Back to what I decided to do about my rebellious pants. I decided first to concentrate on my first resolution to move more. Moving should help my pants fit better right? So thus began 30 days of yoga vinyasas every morning. Asthanga yoga is my personal favorite so I have been doing three surya namasakara a (sun salutation a) and three surya namasakara b (sun salutation b). It is tough. Mostly to motivate myself but man do I feel better.

Secondly I jumped started my body back into healthy eating with a three day juice fast and switching to vegetarian eating focusing on whole grains, beans, and veggies. It has been delicious and I feel so so so good.

Chickpeas with Bengali Mustard Spices

I am an all or nothing type of person. Making some drastic changes in how I was eating has helped me get on track and realize my body does better on less and on real food.

This was one of the many recipes I pinpointed when picking veggies and bean recipes. Nathan loves chickpeas so I knew right off the bat this would be a winner. And I was so right. He inhaled it. He told he would eat it every single day.

I would too.

We ate it just as is with no rice. It felt downright indulgent.

I love nothing more than a recipe that is delicious and nutritious and I can’t get enough of it. Also thankfully my pants have decided to get their act together and stop making me miserable.

Chickpeas with Bengali Mustard Spices

One year ago today: Graham crackers and Muesli 

Chickpeas with Bengali Mustard Spices
From Taste with the Eyes

2 tablespoon olive oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon fennel seeds
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1 tablespoon dry mustard
salt to taste
1 can chickpeas, rinsed & drained
5 oz. baby spinach

Heat oil over medium-high heat. Add mustard seeds, cumin, fennel, and cook for a minute or two. Add turmeric, chile powder, dry mustard and stir to combine. Add chickpeas and cook until heated through. Add spinach, cook until the spinach has wilted. Season with salt to taste.

Chickpeas with Bengali Mustard Spices

Spinach Pesto Risotto

I don’t think I have EVER made pesto the normal way.

You know- with basil, pine nuts, garlic, parmesan, and olive oil. The only other pesto post I have is for pea pesto. Incidentally that is delicious stuff. Also wow. That post was so so so long ago it seems.

Spinach Pesto Risotto

Aaaanyways. For so many reasons I have not made traditional pesto. Chief of which is pine nuts. My husband and I are at complete odds about them. I’m pretty indifferent about them and for the price point I can’t justify them. Nathan on the other hand loves them and dislikes my attitude towards these spendy buggers. Until we win the lottery I will keep subbing walnuts in for the pine nuts.

Also I love veggies. The idea of pureeing veggies with tasty basil, garlic, cheese, and olive oil entices me. And then you can put it on things. Bread, pasta, more veggies, and yes even risotto.

As much as I love and have made risotto it has never occurred to me to stir in basil. Perusing Pinterest like you do one day I stumbled on spinach risotto. Done. Pinned and planned.

Spinach Pesto Risotto

Or maybe not. It took a few weeks for it make it on the menu. I happily had the privilege of making it for my family one Sunday. They all absolutely loved it. Even Little. He will scarf this stuff down like it is going out of style.

The very best part about this recipe? It makes a bunch of pesto. Enough for two batches of risotto for us. Plus it is a great way to get loads of veggies in a toddler. Because currently that is on the long list of things that keeps me up at night and watching him chow down on this warms my heart.

Hey you do what you gotta do sometimes.

IMG_1646Spinach Pesto Risotto

One year ago today: Beef with Barley Stew 

Spinach Pesto Risotto (
From Food Recipe HQ

For the pesto:
2 cups fresh spinach leaves, stemmed and washed
1/4 cup walnuts
1/2 cup pine nuts
1 teaspoon sea salt
1/4 cup parmesan cheese, freshly grated
4 tablespoons extra virgin olive oil

4 cups chicken broth
3 tablespoons butter
1 finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Salt and pepper

Make the pesto: Place all ingredients into you food processor and blend until you get the desired consistency.

Make the risotto: Place the stock in a small sauce pan and bring to a simmer. Keep at a simmer while cooking the risotto. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 5 minutes. Add the rice and stir to coat with the butter cooking for 2-3 minutes. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Stir in the Parmesan cheese, as much pesto as you want, the remaining tablespoon of butter, and salt and pepper to taste.

Spinach Pesto Risotto

Sausage and Apple Stuffed Acorn Squash

Ufff. Holiday eating. Is it getting to you too?

We don’t generally eat very much sugar around here. It isn’t something we consciously avoid it just doesn’t make me feel fantastic so I don’t buy sugary treats and what ones I do make here at home I give away pretty quickly.

Sausage and Apple Stuffed Acorn Squash

The holidays though are totally different. Tins of chocolates, boxes of cookies, rich rich rich foods, crackers and cheeses…. It goes on and on. And I can’t seem to stop myself.

Actual holiday meals don’t seem so bad and I can generally pace myself but all the in between snacking and goodies get to me.

Sausage and Apple Stuffed Acorn Squash

Everyone goes through this right?

This was a welcome reprieve in all the holiday eating. Delicious roasted acorn squash stuffed with apples and sausage. It very much resembled stuffing (you know- the kind you eat at the holidays). Healthy, fillings, not the least bit heavy or rich. Filling was the most crucial part as it helped with the after dinner dessert cravings.

Sausage and Apple Stuffed Acorn Squash

Total win.

Even my sweet husband Nathan who is often reticent to eat leftover made quick work of what we didn’t eat that night. This recipes easily fed four adults and two toddlers with about three servings left over.

Sausage and Apple Stuffed Acorn Squash

And do these ever make delicious leftovers. I do have to recommend to get the biggest acorn squash you can find. Our were huge and I could barely fit all the filling in them. Or use three instead of just two.

Sausage and Apple Stuffed Acorn Squash

One year ago today: Simple Caprese Appetizer 

Sausage and Apple Stuffed Acorn Squash (serves 6-8)

2 acorn squash, halved and seeded
1 tablespoon butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon ground sage
1 lb pork sausage (regular seasoning)
1/2 cup onion, finely chopped
1 celery rib, finely chopped
4 ounces mushrooms, chopped
2 apples, cored and chopped
1 cup fine breadcrumbs
1/2 teaspoon sage
salt and pepper
1 egg, beaten
1/2 cup grated parmesan
2 tablespoons fresh parsley, chopped

Combine the melted butter, garlic salt and 1/4 teaspoons sage; brush over cut sides and cavity of squash. Salt and pepper to taste. Bake in a large roasting pan, cut side up, at 400 degrees F for 1 hour, until squash is tender yet still holds its shape.

Meanwhile make stuffing: Fry pork sausage until light brown. Remove pork to a colander to drain. Drain all but 2 tablespoons drippings from frypan. Add onion, celery and mushroom; saute 4 minutes. Stir in apple and saute 2 more minutes. Combine the pork, vegetables, and breadcrumbs in a large bowl. Taste and season with sage, salt or pepper if needed (depending on your sausage you may not want to add more seasoning). Stir in the egg and parsley. Fill the squash halves with stuffing-they should be slightly mounded. Sprinkle with the parmesan cheese. Return to oven and bake, for 20 more minutes, until the egg is set. Garnish as desired with parsley and more shredded parmesan cheese.

Sausage and Apple Stuffed Acorn Squash

Broccoli Fritters

I think without broccoli fritters I might have just gone crazy.

My son, God bless him, is SUCH a finicky eater. I know I have complained about this many many times but it is a daily battle so sorry for rehashing it.

Broccoli Fritters

However about 90% of the time he will actually eat these. I started making them when he was pretty tiny and to this day I can get him to eat one or two every time I make them. I used to be able to make up a big batch and he would eat the leftovers. Not the case these days but I will take what I can get.

I keep broccoli on hand at all times now so I can make these. These are the “has he even eaten ANYTHING green in the past week” dinner. Calms a mamas heart to watch him inhale them.

Broccoli Fritters

Does anyone else freak out about what their littles eat as much as I do? I am sure that is the case but it just makes me feel all kinds of crazy sometimes.

A recent dinner he refused the delicious leek and potato soup we made and instead ate crackers and grapes.

Broccoli Fritters

Deep breaths for this mama. I refuse to fight with him about it but it doesn’t mean I worry any less. Mercifully he slept through the night then ate the biggest breakfast ever.

Ps. I should add I no longer use a recipe for these. I throw an egg, flour, and salt in a bowl then add the broccoli and mix. It always comes out great. Here is a great start but trust yourself after the first couple of times and just wing it.

Broccoli Fritters

One year ago today: Roast Pork Loin with Fennel

Broccoli Fritters (serves 2-3 as a main)
Adapted from Smitten Kitchen

8 ounces (1 small-to-medium bundle) fresh broccoli
1 large egg
1/2 cup whole wheat flour
1/3 cup finely cheese of your choice (we love feta, parmessan, cheddar, or mozarella)
1/2 tsp garlic poweder
1/2 teaspoon Kosher salt, plus more to taste
Olive oil for frying

Steam your broccoli until fork tender by bringing a 1/2-inch or so of water to a boil in a small saucepan, then add the broccoli, place a lid on it and simmer it for 5 to 6 minutes. Drain the broccoli, then set it aside to cool slightly.

In the bottom of a large bowl, lightly beat your egg. Add the flour, cheese, garlic powder, salt and pepper. Then, add the somewhat cooled broccoli and, using a potato masher or a fork, mash the broccoli just a bit. As you mash the broccoli incorporate the rest of the ingredients. I have to mash it fairly fine for Link to eat. Adjust seasonings to taste.

Heat a large, heavy skillet over moderate heat. Once hot, add a 2-3 tbs of olive oil. Once the oil is hot, scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you’ll be eating them shortly or a baking sheet in a 200 degree oven if you’d like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed. Serve plain or topped with a runny fried egg. Yum.

Broccoli Fritters

Chanterelle Mushroom Stroganoff

While chanterelles may be expensive they are not too pricey when bought directly from the picker. Even cheaper when you barter away things in your pantry for pounds of these lovelies. Oh how I love my local mama friends…

But can you believe I am running out of ideas? I have a pound and a half in my fridge that need to be used up. They are most likely destined for a cream of mushroom soup this afternoon. Yum.

Chanterelle mushroom stroganoff

This past week I whipped up this quick stroganoff for dinner. Delicious and quick it fits perfectly on any weeknight dinner menu. Seriously. In the time it takes to heat the water and boil the pasta you will have the sauce DONE.

And what a delicious dinner it is. The tomato paste and Worcestershire sauce add a bit of a meatiness and depth. Using sour cream as the thickener gives it a bit of tang and creaminess without all the fat of cream.

Chanterelle mushroom stroganoff

Happily it was with this dish that I learned that my son is a fan of chanterelles. He is such a picky eater so I am sure the next time I serve it to him he wont touch it but at least this time he loved it. I even watched him pick out the mushrooms and eat them first. Before the pasta. That’s a miracle in this house.

I feel like I should apologize for this all these mushroom recipes I am bombarding you with but truth be told I am not sorry. Not one bit. Go get some of these beauties and enjoy them before the season is over!

Chanterelle mushroom stroganoff

One year ago today: Buttermilk cake with blackberries

Chanterelle Mushroom Stroganoff (feeds 6 easily)
Adpated from Skinny Taste

1 tablespoon butter
1/2 chopped onion
2 tbsp unbleached all-purpose flour
2 cups broth (veggie or chicken or beef)
1 tbsp Worcestershire sauce
1 tbs tomato paste
1 lb sliced chanterelles
1/4 tsp rosemary
salt and pepper to taste
2 tbsp white wine or sherry
1/4 cup sour cream
12 oz uncooked noodles

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat. Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, rosemary, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well.


Chanterelle Mushroom Risotto

Will you forgive me if we don’t chat much today?

Things are busy around here. A birthday party for a soon to be two year old, work, a host of nasty headaches and migraines.

Chanterelle mushroom risotto

Thankfully I am dutifully cooking my way through a lovely batch of chanterelle mushrooms still.

Easy weekenight dinner? Check- risotto plus roasted mushrooms. Gourmet with hardly any effort.

Chanterelle mushroom risotto

Ps. I still love you lots even though our chat was short. I promise we will catch up later this week. Coffee date soon? Yes, please.

Chanterelle mushroom risotto

One year ago today: Homemade Granola

Chanterelle Mushroom Risotto(serves 4-6 depending on if it is a side or entree)
Adapted from the Joy of Cooking

Note: Risotto is not an exact science but is rather based on feel. As stated above taste taste taste then taste some more. Some days your risotto will take 4 cups of chicken stock then the next take 5. Channel your inner chef and trust your instincts.

4 cups chicken broth
3 tablespoons butter
1 finely chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
Salt and pepper
1 lb chanterelle mushrooms chopped or torn
1 tbs olive oil

Place the stock in a small sauce pan and bring to a simmer. Keep at a simmer while cooking the risotto.

Preheat oven to 400 F. Place the mushrooms on a baking sheet and drizzle with oil. Place in the oven for 10-15 minutes until dark brown.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 5 minutes. Add the rice and stir to coat with the butter cooking for 2-3 minutes. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of simmering broth and stir until almost completely absorbed. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. About 5 minutes before it is finished add the mushrooms and all the pan juices (if any). Remove from the heat. Stir in the Parmesan cheese, the remaining tablespoon of butter, and salt and pepper to taste.

Chanterelle mushroom risotto

Chanterelle Mushroom Tacos

We have talked chanterelles before. In fact I was going to share a very similar sentiment with you today- I LOVE seasonal cooking. It makes me appreciate the very best foods all the more since I can’t have them year round.

This is the earliest I can ever remember having chanterelles. We have had some rain the past few weeks off and on and that apparently has been enough. I love that the first few rains of the fall I get excited because that means mushrooms.

I have always sourced my mushrooms from local hunters. It is so much cheaper than buying them in the store plus I can get them earlier in the season and often they are much better quality and fresher. Plus I love buying direct as much as I can.

Chanterelle Mushroom Tacos

I scored four pounds of these gorgeous mushrooms this past week. I was having a hard time coming up with what to do with them other than just sautee them in butter and eat them straight. Thank goodness for google. I was hunting for a cream of mushroom soup recipe but somehow managed to find this taco recipe instead.

Now just trust me for a minute. I am not a substitute mushrooms for meat sort of person. If the mushrooms are good and can stand on their own great but I am not going to pretend they are meat when they aren’t. We are eating less and less meat around here for so many reasons so the idea of a recipe specifically for mushrooms tacos was appealing.

Chanterelle Mushroom Tacos

So much win. You have no idea.

These mushrooms have a light flavor. They are a bit nutty and a bit meaty. The serrano pepper adds just the slightest suggestion of heat. Please please please trust me when I tell you I was skeptical about the oregano too but just do it. It makes the tacos. Honestly.

We ate them with a good squirt of lime and some cilantro (and although not in these pictures we did add some grated cheese). I made enough for us for dinner planning that we wouldn’t eat it all and my sister and brother in law could have the rest when they came over to watch Little so we could go on a date. We ate so much of it I had to make a second batch. Good thing I had four pounds of mushrooms to start with….

And later this week chanterelle mushroom risotto. Yeah you read that right. Betcha you can’t wait.

Chanterelle Mushroom Tacos

Chanterelle Mushroom Tacos (feeds 2-3)
Adapted from Heidi Swanson

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 white onion, finely chopped
1/2 small serrano chile, finely chopped
2 cloves garlic, finely chopped
Kosher salt
12 ounces chanterelles thinly sliced
1 1/2 teaspoons dried Mexican oregano
8 corn tortillas
1/2 cup grated cheese for your choice (if desired)
1/2 lime
1/4 cup cilantro leaves

Heat oil and butter in a large skillet over medium-high heat. Saute onion, chile, garlic, and 1/4 teaspoon salt until onions are translucent, 2 to 4 minutes. Add mushrooms and cook, stirring, over high heat, until mushrooms turn deep golden brown and release their liquid, 4 to 6 minutes. Remove from heat and sprinkle with oregano. Adjust salt if necessary. Toast tortillas over the flame of a gas burner, turning with tongs, until crisp and blackened in spots. (You can also char them in the broiler.) Divide mushroom mixture among tortillas, squeeze a wedge of lime over the mushrooms, and then sprinkle with cilantro and cheese.

Chanterelle Mushroom Tacos

Tomato Bread Bake

We are drowning in tomatoes. I have been a making and freezing sauce as fast as I can and still can’t seem to keep pace.

These are not your average tomatoes. These are peak of the (end) of summer sweet heirloom tomatoes.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

I am not bragging about my ability to grow tomatoes. I am fairly incompetent in the garden and we operate on a ignore it policy around here. Somehow ever since we adopted this we don’t care philosophy we have had bumper crop after bumper crop of tomatoes.


Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

The first few big heirlooms were eaten on the back porch sprinkled in salt. They never even made it inside. I have made mozarella from fresh raw milk for a spectacular capresse salad. And as I mentioned earlier I have been making lots and lots of sauce. also I have been on a hunt for recipes that use lots of tomatoes to put these beauties to good use. Thankfully Smitten Kitchen came to the rescue.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

I have no idea why she calls this scalloped tomatoes. Well… in all reality if I had made the recipe correctly maybe I would know but I kinda misread an ingredient on the list and wound up with this deliciousness.

I have no idea if the original way is better but I love this .It reminds me of pappa al pomodoro (an italian tomato and bread soup) but it is baked with cheesy goodness. A delicious side to whatever your main entree might be or just a gorgeous light dinner all on its own. You just can’t go wrong.

And believe it or not this is even better as leftover. Incredibly delicious the day of, mindblowingly good the next day.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

One year ago today: Oatmeal cookies your way

Tomato Bread Bake (serves 6 as a main 8-10 as a side)
Adapted from Smitten Kitchen

3 tablespoons olive oil
One loaf French boule in a 1/2-inch dice
2 1/2 pounds whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced
1 tablespoon sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1/2 cup freshly grated Parmesan cheese
1/2 cup grated mozzarella cheese

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 10 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture. Allow to sit for about 5 minutes. Stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan and mozzarella cheese. Bake 30 to 35  minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Tomato and bread bake. Delicious way to use up end of the summer tomatoes.

Chocolate Zucchini Bread

A little over a year ago I share with your the very best zucchini bread recipe.

An award winning recipe in fact. Just the local country fair but nonetheless award winning.

Chocolate zucchini bread- dense and brownie like!

In our attempt to power through all the zucchini that our garden is producing I have been making muffins but haven’t gotten around to making any bread yet this year. Then last week a friend on mine posted that she was making chocolate zucchini bread. Um. Yes please.

And wow. World changed.

This bread is somewhere between a brownie and zucchini bread. And as if the bread itself doesn’t pack an incredible chocolate punch it has chocolate chips for that extra umpf.

Chocolate zucchini bread- dense and brownie like!

I love bread recipes that make two loaves. I am not sure how we managed to not inhale both in an instant. One even managed to wait a day to be part of a delicious dinner delivery for a friend of mine with a new a little.

If you have any manner of self control please keep in mind this bread truly is best the next day.

But if you eat it all in the same day I wont judge. These things happen. I get it. We can still be friends.

Chocolate zucchini bread- dense and brownie like!

One year ago today: Lemon Dream Bars

Chocolate Zucchini Bread (makes two loaves)
From All Recipes

2 (1 ounce) squares unsweetened chocolate
3 eggs
1 1/2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips

Preheat oven to 350 F. Lightly grease two 9×5 inch loaf pans and line with parchment. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean. Allow to cool completely before slicing.


Years ago when Nathan bought me my beautiful le Creuset pot we were unknowingly entered in a drawing at said store. A week later I got a call completely out of the blue saying I had won a le Creuset crepe pan.

Simple homemade crepes

Wait what?

Of course I’ll take it!

So then I learned to make crepes. There really isn’t anything to learn really. It does take a bit to get the feel of how much batter to put in the pan and when to flip but otherwise I feel that crepes might be easier than pancakes. Certainly easier than waffles.

The really cool part? Totally a customization dinner. Littles don’t like the green? Then ham and cheese for them. I loaded mine with Gruyere, ham, dijon mustard, and arugula.

Simple homemade crepes

Good thing I have a tiny smidge of self control or I would have eaten three of these in rapid succession.

Although this was technically a savory recipe I reserved some of the batter for making dessert crepes. It worked wonderfully. I simply cooked them, folded them in to triangles, then squeezed on some lemon juice and sprinkled with powdered sugar.

Simple homemade crepes

Sorry there aren’t any pictures of those. They kinda disappeared as fast as I made them.

I can’t believe we don’t have this for dinner more often. Definitely working these into the menu more often. I am imagining ones filled with roasted veggies or scrambled eggs and bacon or or or….


Simple homemade crepes

One year ago today: Pea pesto and rhubarb crisp

Savory Crepes (makes 5)
From Joy of Cooking

1/2 cup all-purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 tablespoons unsalted butter, melted
2 teaspoons sugar
1 teaspoon salt

Place all the ingredients in your blender and blend till smooth. Pour the batter into a pitcher or other container with a pouring lip. Cover with plastic wrap and let stand for 30 minutes or in refrigerate for up to 2 days. (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.) Place a nonstick or seasoned crepe pan over medium heat. Coat the pan with a little unsalted butter. Stir the batter and pour about 2 tablespoons into the pan, lifting the pan off the heat and tilting and rotating it so that the batter forms an even, very thin layer. Cook until the top is set and the underside is golden. Turn the crepe over, using a spatula or your fingers (fingers work best here) and cook until the second side is lightly browned. If you are adding savory toppings you can do so now to allow the cheese to melt, ham to warm up, greens to wilt, etc. or remove the crepe to a piece of wax paper. Continue cooking the rest of the crepes, buttering the pan and stirring the batter before starting each one.

Simple homemade crepes