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2

December 2011

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Crêpes, by Katy – Guest Post!

Written by , Posted in Guest Posts, Thoughts

My friend Katy loves to cook. She is twelve, and is already a master at Crêpes and Omeletes (among other dishes). I asked her to share her recipe for Crêpes with us. I hope you enjoy it!

Here’s Katy:

Hello, my name is Katy and I’m a friend of Rachel’s. Today I’m going to show you how to make my favorite and very easy crêpes!

I was introduced to crêpes a couple of years ago by my uncle, Andrew. He absolutely loves France and made them one summer for a small family get-together. I didn’t stop loving them since. In fact, for the past couple of years I’ve helped my uncle cook the crêpes for the annual crêpe family night in the summer. These crêpes are really good, but in the recipe, you have to let the batter sit for an hour, sigh. It already takes a long time to cook for 10 people, why add more time? Well I found a recipe that doesn’t have to sit for an hour, and it tastes exactly like my uncle’s!

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Katy’s Crêpes

Last modified on 2012-05-25 23:55:00 GMT. 0 comments. Top.

Crêpes
Recipe Type: Breakfast, Lunch, Dinner, Crêpes
Author: Katy Durrance
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8-9
Pretend like you’re in France and make Crêpes!
Ingredients
  • 2 eggs
  • 1 cup of flour
  • 1 1/2 cups of milk
  • 1 TB of cooking oil
  • a teaspoon of salt (if you are making dessert crêpes use 2 tablespoons of sugar instead of salt!)
  • butter (for the pan)
Instructions
  1. In a bowl, combine eggs, flour, milk, cooking oil, and salt (or sugar if dessert crêpes).
  2. Heat a pan on the stove on medium-high heat until pan is fairly hot, then turn it down to medium heat.
  3. Take a little bit of butter and set it in the middle of the pan. Then, using your hands, lift up the pan and twist it in a circular motion until most of the pan is coated. Then put 1/4 of a cup of the batter on the middle of the pan, and using the same circular motion, coat all of the pan with batter. If there are holes use a spoon and put some of the batter in the holes. Remember, you want this to be as THIN as possible!
  4. After a minute or so you can flip it over with a spatula.
  5. After another minute you can just slide it on a plate!
Notes

It takes around 30 minutes to cook all of the crepes, while one take about 1 minute and 30 seconds. This batch makes about 18 crepes and serves 8-9 people.

 

You can eat this by itself but……… With toppings it tastes much better!
Topping Ideas

  • Ham and cheese
  • Turkey and cheese
  • Cheese
  • Spicy cheese spread (My favorite savory filling!)
  • Nutella with strawberries topped with powdered sugar
  • Cinnamon apples topped with whipped cream
  • And my personal favorite, lemon and sugar topped with sugar!

Our family (Me) even makes crêpes without my uncle, and our favorite time to have them is Christmas time! Here’s a couple of our favorite meals with crêpes.

If you want to feel cozy….
This is a good combination if you want to curl up by the fire or watch a movie while eating! Make sure you fold the end of the crepes on each side so you can use your fingers instead of utensils.
Turkey and cheese crêpes with sliced apples, and for dessert Nutella and strawberry crêpes with hot chocolate.

A good lunch on a cold day
The sun might be shining but it’s really cold outside! This meal keeps you happy and warm.
Spicy cheese spread crêpes with caesar salad, and lemon sugar crêpes with good ol’ non alcoholic (Since I’m 12!) egg nog!

Bon Appetite!    

Friday

2

December 2011

0

COMMENTS

Katy’s Crêpes

Written by , Posted in Breakfast, Dinner, Eggs, Guest Posts, Lunch, Main Dishes

Crêpes
Recipe Type: Breakfast, Lunch, Dinner, Crêpes
Author: Katy Durrance
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8-9
Pretend like you’re in France and make Crêpes!
Ingredients
  • 2 eggs
  • 1 cup of flour
  • 1 1/2 cups of milk
  • 1 TB of cooking oil
  • a teaspoon of salt (if you are making dessert crêpes use 2 tablespoons of sugar instead of salt!)
  • butter (for the pan)
Instructions
  1. In a bowl, combine eggs, flour, milk, cooking oil, and salt (or sugar if dessert crêpes).
  2. Heat a pan on the stove on medium-high heat until pan is fairly hot, then turn it down to medium heat.
  3. Take a little bit of butter and set it in the middle of the pan. Then, using your hands, lift up the pan and twist it in a circular motion until most of the pan is coated. Then put 1/4 of a cup of the batter on the middle of the pan, and using the same circular motion, coat all of the pan with batter. If there are holes use a spoon and put some of the batter in the holes. Remember, you want this to be as THIN as possible!
  4. After a minute or so you can flip it over with a spatula.
  5. After another minute you can just slide it on a plate!
Notes

It takes around 30 minutes to cook all of the crepes, while one take about 1 minute and 30 seconds. This batch makes about 18 crepes and serves 8-9 people.

Wednesday

30

November 2011

9

COMMENTS

Wilted Spinach and Radicchio Salad – Episode 3

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

It’s time for another episode of A Cooking Show With Rachel O – This Week’s Feast!

This week I’m making a Wilted Spinach and Radicchio Salad with some of the contents of my Abundant Harvest Organics box. Don’t worry, this isn’t a summertime feeling salad. It’s rich and hearty and full of fall goodness… It features spinach, radicchio, and apples from this week’s box. Plus onions from the box from two weeks ago, Bari Extra-Virgin Organic Olive Oil (which can be purchased as an add-on from Abundant Harvest Organics), bacon (can be purchased from AHO as an add-on… small side-note, when picking up my box on Tuesday, I was told by a fellow subscriber that the bacon is amazing… try it!!), and honey (can be purchased from AHO as an add-on).

wilted-spinach-salad
This recipe can be found on Monday of this week’s menu. I’ve planned it to go along with roast beef, but you could have it for lunch too (what we did). It’s great just the way I made it (and plenty filling too), but you could also add some hard boiled eggs or chicken (which can also be purchased from AHO) or serve it with some potatoes (roasted in the oven, pan-fried). If you have any leftovers, you could mix them into some eggs and make a quiche. Oh yum, I’m getting hungry! I hope you enjoy it!

Wilted Spinach and Radicchio Salad

Last modified on 2012-05-18 23:42:27 GMT. 0 comments. Top.

Wilted Spinach and Radicchio Salad
Recipe Type: Main, Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
A rich and hearty fall or winter salad!
Ingredients
  • 3 slices bacon
  • 2-3 handfuls spinach,
  • 1 C radicchio, chopped
  • 3 T Bari Extra Virgin Organic Olive Oil
  • 2 T balsamic vinegar
  • 3 tiny, or 1 medium onion, quartered then sliced
  • splash red wine vinegar
  • 1 T honey
  • 6 whole walnuts, chopped
  • 1 Fuji apple, cut in 1/2″x1/2″ sticks (they don’t have to be too precise)
  • 1/4 t salt
  • pepper
  • pinch nutmeg
  • 1-2 T Havarti cheese, cubed (or use cheddar)
  • 1/8 C parmesan cheese, grated
Instructions
  1. Cook bacon. While bacon cooks: wash spinach and radicchio. Remove stems from spinach and chop radicchio. Chop apple, onion, cheese and walnuts.
  2. Remove bacon from pan and lay on paper towel to drain. Remove most of the grease from the pan, reserving about 2 T. Add olive oil to pan. Add onions and apples, cook 3 minutes over med-heat. Add honey, radicchio, balsamic vinegar, red wine vinegar, salt, pepper, and nutmeg. Turn heat down a bit, and let radicchio wilt down. Add a little more olive oil if needed (to make enough dressing).
  3. To serve, place half spinach on a plate, top with apple and onion mixture. Mix slightly, then add cheese, bacon (crumble once it’s cooled), walnuts and parmesan. Drizzle with a tiny bit more olive oil if desired.
Notes

Serves 2 for a main dish, could serve 4 as a side salad.
Would be good topped with/alongside chicken, beef, or pork chops.
Serve with toasted whole grain bread, for a nice lunch or light dinner.
Apple could be substituted for pears (using less-ripe pears would be best so they don’t get too mushy). Apple could also be raw, instead of cooked. Or, you could do both cooked and raw apples!

Wednesday

30

November 2011

0

COMMENTS

Wilted Spinach and Radicchio Salad

Written by , Posted in Dinner, Main Dishes, Meat, Pork, Salads, Sides, Vegetables

Wilted Spinach and Radicchio Salad
Recipe Type: Main, Salad
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
A rich and hearty fall or winter salad!
Ingredients
  • 3 slices bacon
  • 2-3 handfuls spinach,
  • 1 C radicchio, chopped
  • 3 T Bari Extra Virgin Organic Olive Oil
  • 2 T balsamic vinegar
  • 3 tiny, or 1 medium onion, quartered then sliced
  • splash red wine vinegar
  • 1 T honey
  • 6 whole walnuts, chopped
  • 1 Fuji apple, cut in 1/2″x1/2″ sticks (they don’t have to be too precise)
  • 1/4 t salt
  • pepper
  • pinch nutmeg
  • 1-2 T Havarti cheese, cubed (or use cheddar)
  • 1/8 C parmesan cheese, grated
Instructions
  1. Cook bacon. While bacon cooks: wash spinach and radicchio. Remove stems from spinach and chop radicchio. Chop apple, onion, cheese and walnuts.
  2. Remove bacon from pan and lay on paper towel to drain. Remove most of the grease from the pan, reserving about 2 T. Add olive oil to pan. Add onions and apples, cook 3 minutes over med-heat. Add honey, radicchio, balsamic vinegar, red wine vinegar, salt, pepper, and nutmeg. Turn heat down a bit, and let radicchio wilt down. Add a little more olive oil if needed (to make enough dressing).
  3. To serve, place half spinach on a plate, top with apple and onion mixture. Mix slightly, then add cheese, bacon (crumble once it’s cooled), walnuts and parmesan. Drizzle with a tiny bit more olive oil if desired.
Notes

Serves 2 for a main dish, could serve 4 as a side salad.
Would be good topped with/alongside chicken, beef, or pork chops.
Serve with toasted whole grain bread, for a nice lunch or light dinner.
Apple could be substituted for pears (using less-ripe pears would be best so they don’t get too mushy). Apple could also be raw, instead of cooked. Or, you could do both cooked and raw apples!

Wednesday

30

November 2011

6

COMMENTS

Inspired by Turkey

Written by , Posted in Thoughts

Did you have a good Thanksgiving? Are you getting ready for Christmas? Is it cold and snowy where you live, or cool and sunny? Have you been eating lots of soups and stews and chilis and warm comfort foods? We have. Soup, in any form (stew, chili) is one of my favorite foods to make and to eat. I just love soup!! I had Spicy Chicken Chili on the menu this week. I haven’t made it in ages, but it’s so good, and I’ve been craving it. We brought home some leftover turkey from Thanksgiving, and I’ve found another way to re-purpose it: Spicy Turkey Chili! I also used a sweet potato (of the yam variety). It wasn’t cooked, but you could use leftovers, if you still have some.

Happy eating!!

Spicy Turkey Chili

Last modified on 2012-12-01 02:27:22 GMT. 0 comments. Top.

Spicy Turkey Chili
Recipe Type: Soup, Chili
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
Hearty and delicious. A great way to use Thanksgiving leftovers!
Ingredients
  • 1 C leftover turkey (or chicken)
  • 1 1/2 C cannellini beans
  • 1 sweet potato (yam), cut in 1/2″ cubes
  • 1 onion, chopped
  • 2 cloves garlic, diced
  • 1 T flour
  • 2-3 T olive oil, divided
  • salt
  • pepper
  • 1/2 t ginger
  • 1/2 to 1 t red pepper flakes
  • 1 t chili powder
  • 1/2 t cumin
  • 1 t smoked paprika
  • 1 t sweet paprika
  • 1 T honey
  • 1/4 C red wine
  • 2-4 C water (or stock, it would make the soup even more flavorful)
  • 2 T balsamic vinegar, divided
Instructions
  1. Heat soup pot. Add 2 T olive oil. Add onion when oil is hot (it will look like it’s rippling), cook 3 minutes. Add sweet potato, cook 5 minutes. Add honey, cook 2 minutes.
  2. Add garlic, turkey, cook 2 minutes.
  3. Move all ingredients over to one side of the pan, leaving a small space on the other side and add remaining 1 T oil, add flour. Whisk, about 30 seconds. Add wine slowly, whisking (it should start to thicken). Slowly add water (start with 2 C, add more if you need to), whisking. Add seasonings and beans.
  4. Bring to a boil, reduce to a simmer. Cook 30-60 minutes (it takes some time for the flavors to meld together, especially if you’re using water not stock). Add more liquid if necessary. In the last 5 minutes of cooking, add remaining balsamic vinegar.
Notes

Husband enjoyed it so much that he had 3 helpings!

 

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