Sunday, April 23, 2017

Raspberry Key Lime Crepes



I bought a crepe pan many years ago at a thrift store.  It was last year that I finally tried it.  Very easy to use and fun. But I don't have good ideas about what to fill them with. I like this idea and I suppose I could do it with other berries. And maybe just regular lime juice OR lemon juice?  FYI it's almost impossible for me to follow a recipe exactly.

High Octane Pancakes




I love pancakes. When I get a craving for pancakes, that craving does not go away until I have them, not matter how long it takes. I'm happy to use a healthier recipe.  But calories are not an issue in the pancake recipe.  It's the maple syrup. I use a ton of it and only the real stuff will do.

Saturday, April 22, 2017

Poppy Seed Doughnuts



These are, of course, oven baked.  I have 2 sizes of doughnut pans so I should maybe use one sometime?

Friday, April 21, 2017

Lentil Chickpea Chili


I don't remember where I found this but I love unique, non-meat versions of chili. Make a big batch and freeze so you don't have to do it again for awhile. 

Lentil-Chickpea Chili

6 cup vegetable stock or broth
2 tbsp tomato paste
1 tbsp Dijon mustard
2 tsp ground cumin
1 tsp salt
½ tsp turmeric
¼ tsp cayenne
1 pkg (16 oz) red lentils
1 can (14.5oz) diced tomatoes
1 dices sweet onion
1 diced carrot
2 diced celery ribs
3 cloves chopped garlic
2 bay leaves
2 cans (15oz each) chickpeas

Whisk vegetable stock or broth, tomato paste, mustard, cumin, salt, turmeric and cayenne. Stir in lentils, tomatoes, onion, carrot, celery, garlic and bay leaves. Cover and cook on LOW for 8 hours. Remove bay leaves. Stir in drained and rinsed chickpeas. Serve with naan

Tahini Carrot Soup / Chocolate Tahini Banana Bread



I saved this recipe, from Cooking Light May 2017, for the soup recipe but I might have to try the Bread too. Who doesn't like banana bread and this seems like an interesting twist on the old standard.

Tahini Sauce


From Cooking Light May 2017. I love Hummus so this sounds yummy.  Maybe on pasta?  And that tip at the top right turns it into Hummus. Haven't tried it yet. I'll update when/if I do.

Wednesday, April 19, 2017

Yellow Split Pea Soup

The magazine is Vegetarian Times. The recipe is from a restaurant in Montreal. No, I am not familiar with the restaurant but I did try this recipe and it was GREAT!  I do love all pea soups (unless say, there was cilantro in it but who would do that??)
Sorry for the food stains but that's just proof I actually did make this. Well, no it isn't but I did make it.

That's 2 teaspoons of garlic powder in case the splotch is covering it up.  And number 3 says remove bay leaves.