Crepes

This recipe is pretty much lifted from Martha Stewart's website. It makes plenty and the mix can be stored in the fridge for a couple days if you don't use it all at once.

Ingredients

1 cup flour

1 tablespoon sugar

1/4 teaspoon salt

1 cup milk

1/2 cup cream

4 eggs

3 tablespoons butter, melted

Melt butter in a frying pan. Blend other ingredients together, then add melted butter. 

Let sit for at least 15 minutes at room temperature (or overnight in the fridge). 

Melt a dab of butter in your pan. After stirring the batter, pour a small amount in the pan and move the pan around to spread it over the bottom. Only use enough to thinly cover the bottom of the pan.

Cook over medium heat for a couple minutes or until bottom is lightly browned, then flip and cook until the other side is lightly browned. Repeat for other crepes.

Served with fruit, jam, cream, nuts...whatever you like!

Butternut Bisque

I originally tried making this as a pasta sauce--but it was so good I decided to ditch the pasta and eat it as a soup!


Ingredients

1 butternut squash
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Optional: parmesan cheese

Roast the squash at 400 degrees for an hour or until tender.

Cook oil, onion and garlic for a few minutes until onion becomes tender and translucent. Add squash and broth, bring to a boil, and then simmer for 20 minutes or until squash is soft.

Add cream, salt and pepper, and allow to cool slightly. Puree soup in a food processor. Reheat if necessary. Serve with another sprinkle of pepper or cheese if desired.

Creamy Broccoli Soup

Ingredients

1 stick (8 tablespoons) butter
3/4 cup flour
1/2 an onion
6 cups broccoli florets, cut apart
3 cups veggie broth
3 cups water
1/2 cup milk
1/2 cup heavy cream
Salt and pepper to taste
Optional: cheddar cheese

Melt 6 tablespoons of butter and mix in the flour until a crumbly paste is formed. Set aside.

Melt the other 2 tablespoons of butter and cook the onion in it for a few minutes. Add broccoli florets, stirring for a couple minutes. Add broth and water. Bring to a boil and then simmer for 20 minutes or until broccoli is soft.

Cool slightly, then puree in a food processor. Serve with a sprinkle of cheddar cheese if desired.

Cilantro Almond Pesto

Tired of marinara sauce? Here's a delicious alternative...and it's easy, too!

Ingredients

2 cups cilantro leaves
1/4 cup roasted almonds
1/4 cup chives
1/3 cup olive oil
1/4 cup grated parmesan
salt
pepper

Cook pasta and reserve the water when draining. Blend up ingredients in a food processor until smooth. Mix pesto in with drained pasta, adding a little of the reserved water if pesto is too thick. Add salt, pepper and more parmesan to taste.

Creamy Pumpkin Tomato Soup

A yummy soup to bring in the fall season.

Ingredients:

2 tablespoons coconut oil
1/2 an onion, finely diced
Salt & pepper
4 cups pumpkin puree
2 cups finely diced tomatoes
2 cups veggie broth
1 teaspoon dried thyme
1 tablespoon cinnamon
1/4 cup honey
1 cup coconut milk
3/4 cup heavy whipping cream
2 tablespoons butter

Heat the coconut oil in a soup pan and saute the onions with a little salt and pepper for about five minutes. Add the pumpkin, tomatoes, broth, thyme, cinnamon and honey. Reduce heat to medium-low and allow to simmer for 45 minutes.

Add coconut milk, whipping cream, and butter. Stir to mix. Add more salt, pepper, and/or cinnamon to taste. If you want your soup super-smooth, you can blend or puree it before serving. Garnish as desired.