6 years ago
September 05, 2008
-1 cup whole wheat flour
-1/2 cup milk
-1/2 cup water
-1/4 tsp. salt
-2 T. butter, melted
-2 T. fresh chives, chopped
-3.5 oz. herbed goat cheese
-1 T. olive oil
-1 medium onion, sliced
-1 T. sweet white wine
-1 tsp. balsamic vinegar
-2 T water
1. Whisk together the eggs and flour. Slowly whisk in the milk and water until totally combined, and then gradually add the salt, chives, and butter.
2. Lightly oil a heavy pan, and heat on medium high. Pour a 1/4 cup of batter on the pan and swirl batter to thinly coat the pan.
3. Cook crepe until lightly brown on the bottom, about 2 minutes, and then carefully flip. While the other side cooks, crumble about 2 T. of the herbed goat cheese down the middle of the crepe. (Reserve 2 T. goat cheese for onion sauce). When the crepe is fully cooked, roll up around the goat cheese.
4. Place completed crepes on a warmed plate.
5. When the crepes are finished, add the olive oil to the pan. Sauté onion about 1 min.
6. Add wine, balsamic vinegar, and water, then sauté until onion is tender-crisp.
7. Add remaining goat cheese to onions until melted. Mix to coat onions.
8. Pour sauce over crepes, and garnish with chives and goat cheese.
This recipe was created because I had a loaf of bread that hadn't risen correctly, and a huge amount of garden vegetables that needed to be used before they turned bad. Luckily, they all came together in a delicious meal!
-3 or 4 slices bread
-1/2 cup + 3 T milk
-2 T olive oil
-2 small zucchinis, sliced thinly
-5 medium tomatoes
-3/4 cup onion (or 3 T dried onion)
-3.5 oz goat cheese
-2 T oregano
-2 T basil
1. Butter a 2 1/2 qt. casserole dish.
2. Line with bread (I used wheat, but French or Italian would be good too!). Soften with 1/2 cup milk.
3. Bake at 425 F for 5 min. Bread should be browned, but not burnt! Leave the oven at 425 F.
4. Sauté zucchinis and onions in olive oil.
5. While they cook down, slice and seed the tomatoes. This is important, because the seeds will make the pie soupy.
6. Once the zucchini and onion are softened, mix with tomatoes. Reserve a few tomatoes for the top.
7. Pour vegetable mixture into the casserole, covering bread.
8. Crumble goat cheese over the vegetables.
9. Whisk egg, 3 T milk, oregano, and basil.
10. Pour egg mixture over vegetables. Top with remaining tomatoes.
11. Bake at 425 F for 30-35 minutes until the egg is set and the tomatoes on top are slightly shriveled.
This recipe is very easy, and cost effective. What's not to like?
-2 medium onions, chopped
-1 large green pepper, chopped
-4 jalapeños, diced (you may want less if you don't like it hot!)
-2 T olive oil
-3 T taco seasoning
-1 T cumin
-2 cans (14.5 oz) diced tomatoes
-1 can corn (drained)
-2 cans beans (kidney, black, pinto)
-4 cups vegetable broth
1. Sauté onion and peppers in olive oil. Sweat the onions, but do not brown. They should be tender but not mushy.
2. Add taco seasoning and cumin. Stir to coat.
3. Add tomatoes, corn, beans and broth. Salt and pepper to taste.
4. Simmer for 5 minutes.
5. Serve with cheese, tortilla strips, and sour cream.