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Monthly Archives: June 2014

Breakfast burrito crepes

26 Thursday Jun 2014

Posted by Zoli in breakfast, crepes, french, quick and awesome, Sauces, tex mex, Vegetarian

≈ 8 Comments

Tags

breakfast, breakfast burrito, chipotle, chipotle cream, crepes, egg and avocado, salsa verde, stuffed crepes, vegetarian

finished crepes

Sometimes I really think I shouldn’t work. While it’s true that I always don’t want to work, sometimes I am convinced that it’s in everyone’s best interest if I just did not work at all.

Work has been slug-paced this week, so this morning I woke up early with the dog, made coffee and took her walking through the woods up on the mountain. It was beautiful. A terrific thunderstorm had torn the roof off the sucker in the night and the woods were still so wet that every breeze through the trees sent waterfalls splattering down through the leaves and branches. The sunlight stopped here and there on its way down, dappling the greenery. The earth itself was a fairy carpet of slender wild grass, bright moss and these cute neon green plants that I don’t know anything about but they have thin, fern-like leaves and grow about 6 inches high. My dog and I walked through the woods for about 45 minutes and then she played in the dog park for another half an hour. We were both a little hungry when we got home and so you know what I wanted to do? Make a big ole mess of crepes for everybody (my son was home and my hubby was working in the living room). A couple of the crepes got slathered in nutella for my son and the rest got stuffed with egg, cheese and avocado. On top of that I put chipotle cream, shredded mozzarella cheese and salsa verde. They looked good. They were good. My husband was very happy. I was happy. I am happy. I wish this were my full-time job but, hey, it almost is.

assembling crepes
crepes rolled up
almost finished crepes

If you think these sound good, they are quite simple. You could even use warm corn tortillas if you don’t want to make crepes, but I like the soft sponginess of a crepe pancake.

Ingredients for crepe batter
makes about 6-8 crepes
1 cup white flour
1 cup milk
1/2 cup cold water
sprinkle of salt
2 tbs melted butter
2 eggs

1) Whisk everything except the butter by hand, in a blender or with a handheld whisk till all lumps are gone. Then whisk in the melted butter. The batter should be quite runny, like cream or half n half.
2) Heat up a non-stick pan very hot, brush just a teeny bit of oil or butter around the pan (or not). Ladle in some batter and then lift up the frying pan with two hands and swirl around as fast and hard as you can to get a very thin papery circle of batter. These do not have to be pretty and perfect as you are rolling them up and covering them in cheese.
3) Cook on once side till golden brown (about a minute or less). Flip with a soft, thin spatula and cook the other side. Pile on a plate and repeat till all batter gone.

For the filling
Makes 3 stuffed crepes. Double or triple the recipe as you like
3 cooked crepes
3-4 eggs
handful chives or green onion, chopped
1 soft avocado
handful of shredded mozzarella or cheddar

For the topping
Chipotle cream*
cheese
salsa verde or other salsa
fresh cilantro
greek yogurt or sour cream (optional)

*This post includes a recipe for chipotle cream. It is 1 small pot of heavy cream, 1-2 cloves garlic, 1-2 smoked chipotles in adobo sauce, salt and pepper, blitzed.

1) Sautee the chives or green onion briefly in butter, then add in the eggs. Soft scramble them. No need to season.
2) Split all the filling between the three crepes and roll up.
3) Cover with chipotle cream–about 1-2 tbs over each crepe and then sprinkle with cheese.
4) Put under the broiler for a couple minutes until cheese melted and bubbly.
5) Spoon over salsa verde. Serve with other toppings of your choice such as hot sauce, greek yogurt, cilantro, chopped tomato, etc.

This would be an easy thing to serve at a brunch as everything could be prepared in advance. Just before serving, roll them all up, warm in an oven and then finish by melting the cheese under the broiler.

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Vegetable korma

17 Tuesday Jun 2014

Posted by Zoli in basmati, gluten free, healthy, indian, kids, lemon rice, rice, spices, vegan, Vegetarian

≈ 1 Comment

Tags

aloo korma, gluten free, Indian curry, kids recipes, korma, vegan, Vegan curry, vegetable korma, vegetarian mains

vegetable korma
If there’s one thing I’ve seen toddlers, kids and adults all agree on, it’s curry (ok and french fries/chips). My kids have always liked kormas as they are creamy and a little sweet. They don’t pick out the veggies in a curry but mix it all up with their rice and eat the lot.

This is a simple korma, but still tasty. Feel free to substitute full-fat yogurt or coconut milk for the cream to make this vegan. Tonight we are eating it with lemon rice and garlic cilantro flatbread. I like Hugh Fearnly-Whittingstall’s flatbread recipe in a pinch. For a naan-style bread, cook one side under the broiler for a minute (watch that it doesn’t burn). Then take the breads out, flip them, brush them w/ ghee or melted butter, sprinkle with cilantro and garlic slivers and finish under the broiler for another minute.

Ingredients
serves 4 as a main
About 7 fl oz or 3/4 cup heavy cream, half and half, greek yogurt or coconut cream
1/2 onion or 1 small onion, chopped
1/2 cup cashew or other nuts
2 cloves garlic
1 tsp fresh chopped ginger
1 large tomato, chopped
1 jalapeño or serrano chili pepper, deseeded and minced
2 small potatoes, diced
1 celery stalk, diced
1 carrot, diced
handful green beans, halved
1/2 bell pepper, diced
peas, cauliflower or other veg (optional)
200g cooked chickpeas
1 1/2 tsp garam masala
1 1/2 tsp ground coriander
1 tsp chili powder
1 tsp turmeric
1 tbs ghee or light vegetable oil
1 tsp salt (or more to taste)
1 to 2 tsp sugar (optional)
fresh black pepper
handful fresh cilantro
1/2 cup of water or more, as needed

1) First puree the cashews and coconut cream or yogurt in a food processor. Set aside.
2) Next puree the onion, garlic and ginger in a food processor, set aside.
3) Prep the other vegetables and spices
4) Heat up ghee or oil in a large wok or heavy bottomed frying pan and add the dried spices. Cook on the lowest heat for one minute. Then add the pureed onion, garlic and ginger. Cook on med low heat for about 10 minutes. Do not burn.
5) Add the chopped tomato and green chili and cook another five minutes.
6) Add the pureed cream and cashew nut paste and cook for one minute.
7) Add all the chopped vegetables, salt and pepper and water. Mix together and then cover with a lid and cook on med low or low heat until the vegetables are tender and the korma gravy has thickened and richened. Taste and add a little more water if it needs diluting. I prefer half and half in this dish.

Serve with rice, flatbread and a sprinkling of fresh cilantro. This can be made spicy if you leave the chili seeds in.

vegetable korma

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