Split Lentil Crepes with Dijon Sauce

There are tons of ways to make crepes without using regular flour. Beans, legumes, and peas make a great protein source and bind crepes together splendidly. Add grilled chicken and asparagus for a perfect high-protein, high-fiber meal.

For the crepes:

1 1/2 Cups split lentils (any color will do, I like red lentils)
1 1/2 Cups filtered water
5 eggs
1/2 Cup rice flour
3 TB herbs (tarragon or herbs de provence are delicious with the mustard sauce)
1 tsp salt
1 TB black pepper

Soak lentils in water in your blender for about 30 minutes. Add eggs, flour, and herbs. Blend until smooth.

Heat crepe pan with olive oil or butter. Swirl batter through pan to thinly coat. Cook 3 minutes then flip and cook for 2 minutes. This batter will make about 12 crepes.

Crepes can be made ahead and frozen or refrigerated. Reheat in the oven covered.

Dijon Sauce

2 TB rice flour
2 TB olive oil
2/3 Cup water

4 TB Dijon mustard
3 TB red wine vinegar
juice of 1 lemon

Make a roux with the oil and flour. Add liquids and mustard. Whisk rapidly. Serve immediately.

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Salmon Cakes with Creamy Dill Sauce

This is a quick budget meal that tastes so good everyone will think you spent the whole day in the kitchen. By using a mixture of butter and olive oil, the cakes crisp up very nicely and have a wonderful salty flavor from the butter.

In your mixing bowl:

15 oz salmon, either left over grilled or canned, drained and bones removed

1 Cup bread crumbs (gluten free or traditional depending on your diet)

1 TB cajun seasoning

3 eggs

Work all ingredients together well. Let mixture rest for a few minutes so bread crumbs absorb moisture from eggs. This is especially important when using gluten-free bread crumbs which are sometimes drier than wheat-based bread crumbs.

Add both evoo and butter to a saute pan or iron skillet. Heat on medium high. Patty out the salmon cake mixture and fry 4 minutes on each side. These cakes are delicate. They only need to be turned once. Don’t push them around in the pan.

Lemon Dill Cream Sauce

Whisk together:

1/3 Cup sour cream

1 TB dill

2-3 TB lemon juice

salt and pepper to taste

This sauce can be made in advance. It keeps in the fridge for about 1 week.

Lemon Meringue Pie

The secret to good meringue is FRESH eggs. Hopefully, you have access to some very tasty local eggs. If you’re getting them from the store, separate eggs in a small bowl just to make sure you have no broken yolks or bad eggs. My sister is the best meringue assistant. Having an extra set of hands might help you too.

For the lemon curd:

2 lemons, zested and juiced
1 lemon, juiced
5 egg yolks
1/3 Cup sugar
2 TB corn starch
water

Wash your lemons before zesting. When using zest, it is imperative you use organic citrus to avoid pesticides. Place all ingredients in your blender. This is the best way to ensure smooth lemon curd. Add water to the blender carafe to the 2 Cup mark. Blend on low to remove all lumps. Frothy is a-okay.

Pour the curd mixture into a sauce pan and heat over medium, whisking. The mixture will suddenly begin to thicken. Whisk rapidly to prevent lumps. When curd firms, remove from heat and set aside.

For meringue:

5 egg whites
pinch salt
1/3 Cup sugar

Beat egg whites with salt to frothy. As peaks begin to form, add in sugar. Whip to glossy firm peaks.

To assemble pie:

Use any pre-baked crust you prefer. Blind baking the gluten free pie crust for 12 minutes is perfect. Pour curd into shell. Spread in evenly. Gently top with meringue. If you want to get really fancy, you can pipe it on with a pastry bag for extra pie sexiness, go right ahead.

Bake in a 375 degree F oven for 12 minutes, until meringue top is golden. Cool before serving.

Gluten Free Quiche

This gluten-free crust is savory with the perfect texture of a shortbread. It is perfect for any savory pie and makes a spectacular accompaniment to velvety soft quiche.

IMG_3310

In your food processor combine

5 TB salted butter

2 Cups rice flour

2 oz cheddar

 

to form a fine crumb. The mixture will feel like corn meal and stick to itself when you press it together. Begin drizzling in cold water 1 TB at a time and pulse the dough. It will begin to form a ball. Dump the dough onto a floured board and knead gently for a few minutes.

I don’t even bother rolling this out. I just press it into the pan and bring it up the sides. The dough is so flexible and soft, it behaves very well.

 

For the filling, use this basic formula:

7 eggs

1 Cup veggies

3/4 Cup Cheese

4 TB rice flour

 

Bake at 375 degrees F for 20-30 minutes until set. Some veggies will have more water and take a little monger to bake.

For our example quiche I used sun dried tomatoes, roasted red peppers, kalmata olives, spinach, garlic, mozzarella, parmesan… yes, I admit, we had pizza the night before and I used the left over ingredients in the quiche. You caught me.

Some of my favorite quiches come from “left overs.” Black beans, salsa, mushrooms, cilantro, and cheddar from taco night. Stir-fry veggies can come to life again in a quiche.

This quiche freezes well after it is baked. It can be reheated from frozen in the oven.

Grits Rancheros

Breakfast burritos are delicious. A warm bowl of grits is divine on a cold morning. Now if those two could just get together and … oh we have a dish that isn’t just for Sunday Brunch.

Serious breakfast!

Here are the layers, bottom up:

Pepper Jack Cheese Grits

Refried Black Beans

Poached Free Range Eggs

Tangy Ranchero Sauce

Sour Cream and Tex-Mex toppings

 

For the Grits:

1 Cup stone ground yellow corn grits (NOT instant grits. The bulk section of your co-op has them CHEAP!)

3 Cups broth (veggie or chicken stock according to your diet)

Whisk together on med-low heat until grits begin to bubble. Use a pan with a lid. As the grits near their peak of deliciousness, they sputter and become like napalm. That cute kitchen apron has a purpose: grits. Reduce heat to low. Stir occasionally to break up lumps. These take about 25-30 minutes to reach a soft creamy texture.

Whisk in 2 TB butter, 1 tsp salt, 1 tsp pepper, and 1+ Cup shredded pepper jack cheese until smooth and uniform.

 

Refried Black Beans:

1, 14 oz can organic black beans, drained and rinsed

1/4 Cup diced onion

1+ clove minced garlic

1 TB butter

2 tsp taco seasoning (Recipe here)

 

Place everything in a sauce pot on medium heat. When onions sweat and become translucent, mash beans with a potato masher or transfer to food processor. Add a little water for thinner textured beans.

 

To Poach Eggs: Add 3 TB white vinegar to 3 Cups cooking water. Bring to a boil. Crack eggs into a bowl first. Gently slide them into the boiling water. This prevents broken yolks and kitchen injuries.

 

Ranchero Sauce:

1, 14 oz can diced tomatoes with green chilies

2 TB red wine vinegar

2 tsp taco seasoning

your favorite hot sauce to taste

Place all ingredients in your food processor then transfer to a sauce pan. Heat through.

 

All the components but the eggs can be prepared in advance and reheated for a quick-serve meal. Top with olives, cilantro, fresh squeezed lime, avocado chunks, or jalapenos!

 

Crab & Ricotta Frittata

Seems fancy. It’s easy.

I developed this recipe when I had an epic failure of ravioli making. The pasta dough was all wet and sticky because I was living in Atlanta at the time– the city of 99% humidity 0% chance of rain. I tore apart 6 servings of ravioli and salvaged the stuffing, fed the pasta dough to the dogs, and pretended like I meant to make eggs for dinner.

8 oz mushrooms, chopped

1 clove minced garlic

8 oz shredded crab meat, you can used canned if you drain it well.

1 Cup ricotta cheese

2 TBSP flour (gluten free, pastry, rice, or other variety that suits your dietary needs)

1/4 Cup milk

7 eggs

1 TB butter

Fresh Tarragon

Saute mushrooms and garlic in a large oven-safe skillet on medium heat. Your 10 inch or greater cast iron is perfect for this.  Beat eggs, milk and flour in a separate bowl. Fold in crab meat and ricotta. Chop the fresh tarragon.  Mushrooms should be cooked through now. Spread them evenly over the pan. Pour egg mixture over the mushrooms.  Turn heat to medium-low and cover. Cook for 5 minutes.

Uncover and sprinkle tarragon over frittata. The eggs should be loose at the top still. Transfer to 375 degree oven and bake uncovered 10-15 minutes until set.

Some people like a broiled top. If so, broil for last 2 minutes of cook time.

Slice into wedges and serve with arugula and sweet tomato salad.

Published in: on September 2, 2009 at 10:37 am  Comments (1)  
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