Sunday, August 29, 2010
1 cup milk
1 teaspoon vanilla extract
2 tablespoons white sugar
1 pinch ground cinnamon
In a blender, combine banana, milk, vanilla, egg and sugar. Blend until smooth. Pour into a tall glass and top with a pinch of cinnamon.
Thursday, August 26, 2010
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil (or butter for a better flavor). Pour a ladle full of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes until golden (lightly). Repeat with remaining batter.
These crepes are amazing because they can be used with any type of dish- dessert (of course), dinner, side, etc. They are not overly sweet like most crepes and can be dressed up or down to fit the occasion.
Some of the ways I like to serve these:
For breakfast- cook some fresh or frozen berries with a tiny bit of sweetener and cornstarch to make a thick fruit sauce, roll in crepe, top with whipped cream and sugar.
For dessert- fold in quarters and drizzle with cinnamon sugar. Or drizzle with chocolate sauce :D Yum.
Some tips for cooking crepes:
Thinner is better ;) drop enough batter to fully coat the bottom of the pan and rotate the pan so that the batter runs around and fills out the pan. I keep circling the pan till the batter stops moving and is partially cooked to the bottom of the pan.
Crepe pans should be hot but not too hot. When you put your batter in the crepe should immediately start cooking to the pan and solidifying. If it's to hot the edges of your crepe will brown to fast.
Have a cooling rack on hand and turn your crepes out on top. Do not stack crepes until they are cool.
I like to butter my pan almost every time. Have a pastry brush and melted butter on hand and give it one swirl of butter before adding batter. It should sizzle when you add the butter. If your pan is not hot enough you can leave it on the burner for a few seconds between turning out your crepe and moving on to the next one.
Non stick pans work best (crepe pans work even better :p lol, now you know what you can get me for my b-day) and I usually have three or four going at the same time.
Wednesday, August 25, 2010
1 Tbsp sugar
2 1/4 tsp active dry yeast
3 Tbsp olive oil
1 tsp salt
2 1/2 C. flour
Stir water, sugar and yeast together until dissolved. (I let my yeast get excited before continuing to the next step). Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes (very important for the right texture, you have to let the gluten form). pat dough onto pan or pizza stone using fingers dipped in olive oil. Top and bake for 15-20 minutes in a preheated 425 degree oven.
Note: For an even easier time with your dough use cornmeal sprinkled on the bottom of the pan to make it easier to work with the dough and keep it from sticking.
This is one of my favorite pizza crust recipes and it is so quick and easy. Almost totally fool proof (except when you try to convert it to whole wheat) and super delicious!!!!! I'm working on the alterations to make this one healthier but haven't come up with anything quite as good as this!
Bonus recipe: Simple Sauce
2 cloves garlic
1 Tbsp oregano
1 Tbsp Basil
Can of tomato sauce
For easier mixing (and less dishes) add your seasonings to your tomato sauce, still in it's can, and stir with a knife. If you like your sauce on the thick side add a couple of tablespoons of tomato paste. Enjoy!
Monday, August 23, 2010
1/2 C. vinegar
1/4 C. grated parmesan cheese
1 T. sugar (or agave)
2 tsp salt
1 tsp celery salt
1/2 tsp white pepper
1/2 tsp dry mustard
1/4 tsp paprika
1 clove garlic minced
In a blender combine all ingredients and blend till well combined. If blending by hand combine oil and vinegar and beat parm. into it slowly then add all the spices.
This is one of our favorite dressings :)