Asparagus & Mushroom Stuffed Whole Wheat Crepes

I was watching Food Network while working, and I was inspired by crepes.  I would say these were a 9 and could have been a 10 if I would have not been lazy.  I did not feel like traipsing out to our camper to get my little cast iron crepe pan, big mistake. It was much harder to make these in a regard 10” cast iron pan.  They may not be as pretty as they could, but they were pretty delicious.  Simple filing, just skillet sautéed mushrooms and frozen asparagus spears.  I have been eating a lot of these Trader Joe’s frozen asparagus spears, they are so tender, juicy and sweet. It was a medley pf earthy and buttery flavors. Nothing overpowered, just super simple deliciousness!

The batter was so simple, I found it on squidoo, here it is:

Basic Dinner Crepe Recipe

This is the basic recipe for the crepes themselves. Some suggested filling ideas can be found below it.

Basic Dinner Crepe Recipe
1 cup whole wheat flour or all purpose flour
1/4 tsp salt
1 1/2 cup (to 1 3/4 cup) water
1 egg
vegetable oil or cooking spray
Optional - Try adding fresh or dried herbs to the batter.
Mix all the ingredients into a medium sized mixing bowl. The batter should be much thinner than for pancakes. For really smooth crepes, process the batter in a food processor or with a hand-held wand. (In the interest of having less clean up to do, I usually just skip this step, mashing out the lumps with the side of my spoon against the bowl.)
Preheat a pan on medium heat with a very small amount of vegetable oil. The oil should just barely mist the bottom of the pan. When the pan is warm, pick it up off the stove and hold it while you pour a small amount of batter (about 1/4 cup..although I don't measure it) into it. As you are pouring the batter, tilt the pan slowly in all directions so that the batter spreads in a very thin layer across the bottom.When the edges start peeling away from the pan, or when the edges become lightly golden (whichever comes first), gently loosen the crepe with a spatula and flip the crepe over in the pan. The second side should cook much more quickly. In my opinion, the best, most delicate and delicious crepes are cooked until they have only just a hint of color.

Grilled Cheeze and Homemade Tomato Soup

What could be more comforting on a chilly day than tomato soup and a grilled cheese sandwich?  Mya only eats tomato soup if it is made from scratch.  Her favorite recipe is “Lava Soup” from her Shrek cookbook.  It is also one of my favorites.  I followed the exact recipe, but, I love a thick soup, so in the last 5 minutes cook time, I added about 2 cups frozen cauliflower.  Once the soup is done, just ladle it into the blender and mix until smooth and creamy. 

For the grilled cheeze, I started with fresh whole wheat bread from the bakery, then I layered in 2 kinds of veggie cheese, mozzarella style on one side, cheddar on the other and tomato and onion in between.  I grilled these up on my favorite griddle until they were crisp outside and melted inside.

Diner Night

In an effort to really clean out the freezer of some ingredients that will be reduced in my meal plans for January, I decided on a Diner Night.
Juicy veggie burgers topped with vegan cheddar, sloppy special sauce, tomato, shredded romaine and sweet onions minced all on a whole wheat bun.  The side instead of fries was sweet potato “tater tots”.  I love these sweet crispy little guys.  If that isn’t diner enough, super healthy strawberry shakes to wash it down. 
It is a meal reminiscent of the diner scenes in my all time favorite movie, Grease!  There is something about poodle skirts, saddle shoes,  and checkered floors that make a burger, fries and a shake seem like a perfect meal.  I am getting hungry again just talking about this meal.  Andy commented that is may have been my best burger.  He said it was better than any burger he has had out, beef or vegan.  Now that is a compliment.  There was not a crumb, drop of ketchup, or drip of shake left on a plate or glass.  Now that is good!  Even though it was heavenly and not totally unhealthy, I am really looking forward to next week’s cleanse. 

Breakfast Scramble

I am trying to get back to my normal eating after the holidays.  I thought a breakfast scramble would be a perfect start.  I am actually craving fresh veggies after a few days of “junk” food.  Even though I may make healthier versions of party junk food, it is still junk food in my body.

I have spent the last two days working on a New Year New You diet/life plan.  Lots of fruits and veggies.  I cannot wait to start.  I have complied my grocery list and will do a whole new shop before the end of the week.  I love the idea of detox, but I find more people binge after detoxing.  So, I am creating a whole living plan that works off all that I have learned in nutrition school.  I am very excited to put my pan into action.  Andy is too.  I even had Mya sit down and help me devise a new lunchbox plan for the coming year.  She came up with some really great ideas. I can’t believe how a well taught, aware, eight year old could know how to create a balanced lunch and snack plan.  She wow’s me everyday!  I look forward to sharing our journey with you.  I even put my whole January workout schedule in writing, on the calendar.  I hope 2012 will be our healthiest, happiest year yet.  That is also my wish for all of you.

Happy Holidays

Wow, what a couple of days.  I barley left the kitchen.  It was so much fun.  Family, food and fun.  Nothing on Earth is better.  I hope you all had a wonderful holiday.

I am going to share some of the images from Christmas Eve and Christmas Day.  These are just some of the foods we had.  I cooked 90% from scratch, both days. We had a menu of snacks and goodies for Christmas Eve while watching the Eagles. Christmas day was a classic Italian lasagna and salad and some warm h’orderves and a few sweet desserts.

Stromboli’s on Christmas Eve:

Baked Russet Steak Fries

Seven Layer Dip

 

Vidalia Onion Rings with Spicy Remoulade

Savory Apple Sage “Sausage” Stuffed Mushrooms

Everyone wanted the recipe for my…

Chocolate Kahlua Marble Amaretto Cheese-less Cheesecake

and for Christmas Breakfast…

Quiche made from cashews and white beans that was so decadent tasting….

Christmas Dinner

Lasagna layered with tofu/cashew ricotta cover with a thick and creamy béchamel sauce , grilled zucchini, and a sweet and spicy Bolognese sauce.

 

Creamy Coconut “Cream” Pie