Crepes with yogurt and fruit

Crepes are really easy to make and, in my opinion, very versatile and delicious. They definitely bring a little more excitement to lunchtime :)

Recipe from Better Homes and Gardens - makes 18 or so crepes

2 eggs
1.5 cups milk
1 cup flour
1 Tbsp oil
1/4 tsp salt

Blend in a blender until smooth, then allow to sit for a short while until bubbles dissipate (I just put the blender-container in the fridge until I'm ready with the fruit etc, then bring it out to start making crepes).

Heat a lightly greased 6in skillet, remove from heat and spoon in 2 Tbsp batter (or so, depending on the thickness desired) then tilt the skillet to spread batter. Return to heat; brown one side only. Invert onto paper towels or a cookie rack to remove crepe (since my pan is not really nonstick, even with grease, I need to help a bit with my spatula). Repeat with remaining batter, greasing skillet occasionally.

When all your crepes are made, serve them with fruit and yogurt. Let the kids spoon in their own yogurt and choose the fruit they want (strawberries, bananas, grapes, raspberries, thinly sliced apples, whatever).

Or you can serve them with nutella and bananas (like BreAnne brought) or peanut butter, or whatever! Yum :-)

Emeril's Tomato and Zucchini Gratin

• 1 pound Creole or beefsteak tomatoes, 1/4-inch slices
• 1 pound zucchini, 1/4-inch slices
• 3 tablespoons olive oil
• 1 cup fine bread crumbs
• 1/2 cup finely chopped mild herbs (basil, chervil, tarragon, etc.)
• 1/2 cup grated Parmigiano-Reggiano
• Salt and pepper
• Garnish: parsley, Essence

Directions

Preheat the oven 400 degrees. Lightly grease four individual gratin dishes with olive oil. Season each slice of the tomatoes and zucchini with salt, pepper, and 1 tablespoon olive oil. In a small mixing bowl, combine the bread crumbs, herbs, cheese and remaining olive oil. Mix thoroughly. Season the bread crumbs with salt and pepper. Alternate layers of the tomatoes and zucchini in each gratin dish. Sprinkle the bread crumb mixture over the top the vegetables. Place in the oven and bake for 15 to 20 minutes, or until the top is golden brown. Garnishwith parsley and Essence.

Makes 4 servings

Essence (Emeril's Creole Seasoning):

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Garden Fresh Salsa

2 cans black beans, rinsed and drained
1 can Mexican tomatoes, partially drained
1 cup pace picante sauce (or other canned salsa of choice)
1 large Red bell pepper, diced
1 large purple onion, diced
4 large tomatoes, diced
1/2 cup cilantro, chopped
1/4 cup lime juice, about 2 limes
1 1/2 tsp cumin
1 tsp salt
1 jalepeno pepper, seeded and diced (OPTIONAL)

Mix everything together and chill, covered, to allow the flavors to marinate.  Adjust seasonings to taste. Sometimes I add about 1 cup of frozen/canned corn for good measure!

Black Bean Toss (great as a salsa)

2 (15-ounce) cans black beans, rinsed, drained
1 (15-ounce) can diced Mexican tomatoes, drained (rotel tomatoes)
1 (11-ounce) can whole kernel corn, drained (or about a cup frozen/fresh)
1 (7-ounce) can chopped mild or hot green chilies, drained     *I used the 4 oz size
1/4 to 1/2 cup chopped fresh cilantro
1/4 cup chopped green onions
1/2 cup salsa
2 Tbsp lime juice
2 Tbsp red wine vinegar
1 1/2 Tbsp Olive Oil
1/8 Tsp Tabasco sauce

Combine all ingredients, adjust to taste. Let chill, covered, up to 10 hours. Great with blue corn tortilla chips or any other variety!
(from Vera Bradley 'Cooking with Friends' cookbook)

Salsa Roja (Roasted Red Salsa)

6-8 Roma Tomatoes

1 Poblano Pepper

1 Jalapeno Pepper

1 Small/medium Onion Diced (½ C.)

½ C. Cilantro

½ Lime

Preparation Instructions:

1.       1. .Broil the tomatoes and peppers for 10 Minutes, Turning half way through. (Enough to turn the skins black and able to peel) 

2.      2. While tomatoes and peppers are broiling dice onion and cilantro. Then rinse the onions for 30 seconds under cold water.

3.      3.Let peppers and tomatoes cool for a few minutes and remove the skins. Then remove seeds and veins from  the peppers and place them all into a food processor until pureed.

4.       4.Combine all ingredients, squeeze lime juice into the salsa and salt to taste.

Zucchini (or Pumpkin) Muffins

I started making these this past fall. Even Simon, the not-muffin-man, likes them! They taste great with either pumpkin or zucchini.

From Gourmet November 2006
Adapted from the American Club

1.5 cups all-purpose flour (I use 1/2 C whole wheat)
1 tsp baking powder
1.5 cups shredded zucchini, about 1 medium zucchini (or a 15oz can of pumpkin)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (I "make" my own with a combo of roughly 3/8 t cinnamon, 1/4 t nutmeg, 1/8 t cloves, 1/8 t ginger, and 1/8 t allspice)
1 cup sugar
1/2 tsp baking soda
1/2 tsp salt
cinnamon-sugar mixture for top

DIRECTIONS:
Put oven rack in middle position and preheat oven to 350F. Put liners in muffin cups. Whisk together flour and baking powder in a small bowl.
Whisk together zucchini/pumpkin, oil, eggs, pumpkin-pie spice, 1 cup sugar, baking soda, and salt in a large bowl until smooth, then fold in flour mixture until just combined.

Divide batter among muffin cups (each should be about 3/4 full), then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick or skewer inserted into center of a muffin comes out clean, 20-25 minutes. Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

(Meyer) Lemon Strawberry Muffins

I found this recipe on a blog called "My Baking Addiction". It is amazing! Though it calls for Meyer Lemons, which I am sure would be delicious, I use regular lemons (or lemon juice if I can't get hold of a lemon).

Makes 12 regular sized muffins
adapted from the Joy of Baking

Ingredients
2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest and juice of one Meyer Lemon -- I substituted 1/4 C lemon juice
1 large egg, lightly beaten
3/4 cup *buttermilk
2/3 cup canola oil
1 teaspoon vanilla
2 cups chopped, fresh strawberries (I chop mine really small so I don't get big, soggy strawberry chunks in the muffin. 2 cups is nearly a 1 pound container of strawberries)

Method:
1. Preheat oven to 375 degrees F. Position rack in center of oven. Butter or spray with a non-stick cooking spray 12 – 2 3/4 x 1 1/2 inch muffin cups. Set aside.
2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, Meyer Lemon juice and vanilla extract.
3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Gently fold the berries into the wet ingredients. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.
4. Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. (For fear of over-filling, I had enough leftover batter to make 6 mini muffins). Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Note:
*Don’t have buttermilk? Simply place 3/4 tablespoon of white vinegar or lemon juice in a glass measuring cup and fill with enough milk to equal the 3/4 C needed in the recipe. Stir and let the mixture sit for 5 minutes; use as directed for the recipe.

Gyoza - Japanese Potstickers

My best childhood friend is Japanese, and I fondly remember eating potstickers at her house. This recipe is not from her, but I think it turned out delicious!

Adapted from japanesefood.about.com

Ingredients:

1 cup (or more, depending on preference) finely chopped cabbage (excess water removed by sprinkling with salt, letting it sit, then squeezing out excess moisture--don't know if this step is necessary)
2 Tbsp chopped green onion
1/2 lb ground pork
1 tsp sesame oil
1 tsp sugar
2 Tbsps soy sauce
1/2 tsp garlic salt
1 tsp grated fresh ginger--(I didn't have this, so I put in one dash ground ginger to make myself feel like I made some effort)
20 or so gyoza wrappers (I filled 25)
1 Tbsp vegetable oil

*For dipping sauce
2:1 ratio of soy sauce and rice vinegar (I didn't have this, so I made it with 2 T soy sauce, 1 tsp white vinegar and 2 tsp water, since white vinegar is stronger than rice vinegar)

Preparation:
Combine all ingredients other than oil in a bowl and mix well by hands. Place a heaping teaspoon-ful of gyoza filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top (look online if you want more specific instructions for this). Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone. Serve gyoza with dipping sauce on the side. For the dipping sauce, mix a 2:1 ratio of soy sauce to rice vinegar. Enjoy!

Ika Mata (Raw Fish)

This is a traditional "Ceviche Like" Dish served in the Cook Islands, similar to Fiji's Kokoda.

For those of you who are not familiar with Ceviche, it is usually raw fish that is "cooked" in lime or lemon juice. I promise it is not the same as sushi! (The citrus from the lemon really does help cook the fish)

In the Cook Islands Ika Mata is traditionally made with any white fish. I happened to use Monk Fish tonight,  but many people like to use Tuna (sushi grade). Really any white fish that is not too flaky or oily will do.


Ingredients:

1 pound of white fish

4-6 lemons or limes (enough juice to cover the fish)

1/2 Tbl Salt

1 can of coconut milk

2 large (or 3-4 small) tomatoes, diced

1 small red onion, finely chopped

(Also, Parsley or Cilantro if you would like...adds good color)


Cut the fish into bite size cubes and place in a non-metal bowl. Add the salt and citrus. Squeeze the lemon or lime juice into the bowl until the juice is covering the fish. Cover, and place in the fridge until fish is "cooked", generally around 3 hours ( the size of the cubes of fish will determine how quickly they will be ready, the smaller the size, the faster it will "cook".) The fish will go from a white color to an opaque color, and that is when you can tell it is done. Or when using tuna it will turn from pink to white.

Meanwhile you can finely chop the onion, and dice the tomatoes *. When the fish is done "cooking", strain the lemon juice from the fish (try to squeeze as much out as you can). Then toss the fish with the coconut milk, onion and tomato. Salt and Pepper to taste.

There you have it!

Serve it on a bed of lettuce, and you have a nice light appetizer, perfect for a hot day!

*(Note: optional vegetables such as cabbage, cucumbers, carrots, capsicums or celery can be used. Also top with fresh coriander (cilantro) for added flavors , plus a dash of Tabasco. Traditionally this is also made with a chili, but I did not add it in because my dad never did?) 

~Kelsey

Clif Bars from Amy

From Amy in Marble Cliff ward. These were DELICIOUS.

1-1/4 C Rice Krispies
1 C oatmeal
2 T flaxseed
1/4 C dried fruit (she used craisins)
1/4 C chopped nuts/seeds/chocolate chips
1/3 C molasses
1/3 C honey
1 C peanut butter
1 t vanilla
1 t cinnamon

Combine Rice Krispies, oats, flaxseed, dried fruit, and nuts (not choc. chips yet) in a large bowl. Combine PB, honey, and molasses in a sauce pan over medium hear, stirring until melted and well blended. Stir in vanilla and cinnamon. Pour PB mixture over cereal mixture, stirring until coated (use a wooden spoon at first, then get your hands wet and combine the rest. It will be sticky, but this way you can coat everything). If you are using chocolate chips, let the combined mixture cool for 10 minuets before adding chips. Wet hands again and firmly press mixture (the tighter the better) in an 8x8 pan (sprayed with Pam). Tear off a piece of wax paper and use it to really press the mixture down into the pan. Cool pan in fridge at least 1 hour. To make them ready to go, cut up and wrap each clif bar tightly in plastic wrap. Store in the fridge. Enjoy!

Mashed Potato Cakes

Ingredients

• 2 cups chilled mashed potatoes
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter
• 1/2 cup all-purpose flour, for dredging
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Divide the mashed potatoes into 8 equal portions. Use your hands to form 1/2-inch thick patties.

Heat the oil with the butter in a large nonstick skillet over medium-high heat until almost smoking. Mix the flour with the salt and pepper in a pie plate. Coat the potato patties in the flour mixture. Add the potato cakes to the pan and reduce the heat to medium-low. Cook until they have formed a golden crust, 15 to 20 minutes. (Peek underneath using a spatula before turning.) Turn and cook the other side until golden brown, about 15 minutes. Season with additional salt and pepper and serve hot.

Source: http://www.foodnetwork.com/recipes/sara-moulton/mashed-potato-cakes-recipe/index.html

Stuffed Focaccia Bread

This is the link for the recipe I used:
http://www.grouprecipes.com/71589/cheese-and-herb-stuffed-focaccia-for-a-bread-machine-or-not.html

I did not use the bread machine and I stuffed it with cheese, tomatoes and basil with basil and Parmesan cheese on top. I liked the recipe because there is a lot of room for flexibility.

Veggie Pizza

Veggie pizza is really easy to make, and relatively "healthy" at least when talking about vegetable intake (the base isn't really healthy...).

1 pkg crescent rolls (8 count)
1 pkg garden vegetable cream cheese
Veggies: carrots cut, broccoli, tomatoes diced, bell pepper slices, cucumbers, etc

Unroll crescent rolls and place flat on cookie sheet. Bake at 350 for about 8 min or until golden. To serve, pass out "pizza" slices, let individuals apply their own cream cheese (so they can put as little or as much as they want), press veggies into cream cheese, eat! I like to pile the veggies high and try to eat without them tumbling off. If you want a healthier version, we've thought about maybe using regular pizza dough with hummus, or you could always do pita bread.

Colored Deviled Eggs

6 hard boiled eggs
water
food coloring
1/4 c. mayonnaise
1 tsp. vinegar
1 tsp. mustard
1/8 tsp. salt
paprika

Place eggs in large pot and cover with warm water. Bring pot to boiling on the stove. Set timer and boil eggs for 12 min. Allow to cool naturally in the pot with cool running water into it. Peel the eggs.

In seperate bowls, pour in water and drop in food coloring until it reaches your desired color. Place peeled eggs into the water. Allow eggs to sit in the colored water until their reach your desired color. Remove eggs from water and cut in half.

Mix mayonnaise, vinegar, mustard and salt in a pan. Place mayonnaise mixture into a Ziploc bag and clip of the tip of the bag. Pipe mayonnaise into the hollowed out eggs. Sprinkle on top with paprika. Serve!

Tiny Twice-Baked RED Potatoes

(Delicious, “potatoes for grown ups” appetizer)

24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2-1/4 lb.)
2 Tbs. olive oil
2 tsp. chopped fresh thyme
Kosher salt and freshly ground black pepper
3 oz. bacon (about 3 thick slices), cooked until crispy and crumbled-I use real bacon bits
6 Tbs. thinly sliced fresh chives
1/2 cup crème fraîche or sour cream
1/2 cup coarsely grated Parmigiano-Reggiano

Heat the oven to 425°F. Put the potatoes on a large baking sheet and toss with the olive oil. Sprinkle with 1 tsp. of the thyme, 1 tsp. salt, 1/2 tsp. pepper, and toss again. Bake the potatoes until they feel perfectly tender when pierced with a skewer, 20 to 25 minutes. Remove from the oven and let rest until cool enough to handle, about 10 minutes. If not working ahead, increase the oven temperature to 450°F.

Carefully hollow out each potato: Begin by slicing off the top; use a small spoon or a melon baller to scoop out most of the flesh inside, transferring it to a large bowl. Discard the tops. Mash the potato flesh with a masher or a fork, then combine it with the bacon, 1/4 cup of the chives, the crème fraîche, the remaining 1 tsp. thyme, 1/2 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper.

Using a small spoon and your fingers, fill the hollowed potatoes with this mixture; it should mound a bit. Sprinkle on the cheese.

Return the potatoes to the 450°F oven and bake until the filling heats through, 8 to 10 minutes. Sprinkle with the remaining chives and serve warm.

***  Can make up to two days ahead. Wrap to refrigerate and bring to room temperature before heating

Roast Beef Bruschetta Appetizer

1 loaf (1 lb.) baguette French bread,

          cut into 30 (1/4 in) slices

2 tablespoons olive or vegetable oil

½ cup chive-and-onion cream cheese spread

** ½ lb. thinly sliced cooked roast beef (from deli)

¼ tsp. coarsely ground pepper

4 plum (roma) tomatoes, thinly sliced

8 medium green onions, sliced

Heat oven to 375 degrees. Brush both sides of bread slices with oil. (I sprayed them with my Presto oil sprayer to make the coating lighter). Place on ungreased cookie sheet. Bake about 5 minutes or until crisp. Cool 5 minutes.

Spread cream cheese over each bread slice. Top with beef; sprinkle with pepper. Top each with tomato slice and onions.

Makes about 30 bruschetta.

** Can substitute roast beef for ham or turkey if preferred.

Mini Ham and Green Chili Quiche

1 C milk
3 large eggs
1/4 C melted butter
1/2 C biscuit mix
3/4 C diced ham
1/2 C diced onion
4oz green chili
about 3/4 C shredded cheese (I used half mozzarella and half sharp cheddar)
2 Tbs shredded Parmesan cheese
salt and pepper

optional: biscuit dough, pie crust dough, or pre-made shells

Mix everything together.

If you do not want a crust, just grease a mini muffin tin and fill each well with 1 tablespoon of filling. Bake at 375 for 10-15 minutes. Poke with toothpick to test for doneness.

If you want a crust just press a thin layer of biscuit or pie dough into each muffin well and fill with 1 tablespoon filling. Bake at 375 for 10-15 minutes.
(I used biscuit dough but it got very puffy so I would recommend pie crust.)

Makes about 24 mini quiches.

**I also made a few single-serving size quiches in a jumbo muffin tin that turned out well. I reduced the oven temperature to 350 and increased cook time to 25-30 minutes.

Oilve Tapenade

from Ina Garten, Foodnetwork

1/2 pound good black olives, such as kalamata, pitted and diced (I used mostly kalamata but also some green olives)
3 tablespoons capers, drained
8 anchovy fillets (I left these out)
1 garlic clove, minced
1/2 cup good olive oil (I used extra virgin olive oil)
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced fresh thyme leaves (I used 1/4 tsp crushed dried thyme)
1 tablespoon chopped fresh parsley leaves
1 baguette, sliced and toasted (I used crackers)

Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times. Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky. Keep refrigerated.

Serve on toasts.

Green-Chile-and-Cheese Canapes

1 cup low-fat or regular mayonnaise
1 cup grated Monterey Jack cheese
1 (4 oz) can chopped green chiles
1 clove garlic, minced
1 long loaf baguette French bread, thinly sliced

In a bowl, combine mayonnaise and cheese; set aside.  In another bowl, combine chiles and garlic.  Spread chile-garlic mixture on each bread slice.  Top with a tablespoon of mayo/cheese mixture.  Place on a baking sheet.  Broil for about 3 minutes or until bubbly and slightly brown.  Makes about 2 dozen.  (Better served when warm.)

Source: "Essential Mormon Celebrations" by Julie Badger Jensen

Crab-filled Crescent Wontons

1 can crescent rolls Salt

4 oz cream cheese Pepper

¾ cup chopped cooked crab meat Garlic salt

1 Tbl chopped green onion Dill weed

1/8 to ¼ tsp ground red pepper (cayenne)

Heat oven to 375 degrees. Spray cookie sheet with cooking spray. Unroll dough on work surface and pinch seams to seal. Cut into 3 rows by 4 rows to make 12 squares. In a bowl, mix cream cheese, crabmeat, onion, and spices. Spoon about 1 tsp crab mixture into center of square. Fold one corner to the middle, then bring the other corner and pinch together. Bake 10-15 mins or until golden brown. Serve warm.

Submitted by Sarah Burt (Pillsbury recipe)