Perfect Crepes

 1 cup flour 

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 Tbls butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

(Source: https://www.allrecipes.com/recipe/16383/basic-crepes/)

Belgian Waffles

 

Ingredients

• ▢2 1/4 Cups All Purpose Flour
• ▢1 Tablespoon Baking Powder
• ▢3 Tablespoons Sugar
• ▢1/2 Teaspoon Salt
• ▢1 Teaspoon Cinnamon
• ▢2 Large Eggs Separated
• ▢1/2 Cup Vegetable Oil
• ▢2 Cups Milk
• ▢1 tsp Vanilla Extract

Instructions

• Preheat your waffle iron, spray with non stick cooking spray and set aside.
• In a large bowl whisk together the flour, baking powder, sugar, salt, and cinnamon.
• In a medium bowl beat the egg whites with a hand mixer until stiff peaks form. Set aside.
• In a separate medium bowl mix together the egg yolks, vegetable oil, milk, and vanilla extract.
• Add the egg yolk mixture to the dry ingredients and mix well.
• Fold in the egg whites.
• Pour the batter onto your hot waffle iron and cook according to manufacturer's directions**
• Serve immediately with butter, syrup, powdered sugar or any other favorite toppings.

(Source: https://thesaltymarshmallow.com/homemade-belgian-waffle-recipe/#wprm-recipe-container-5281)

Crustless Spinach Quiche

 INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 1 small sweet onion diced
• 4 ounces mushrooms sliced
• 2 cloves minced garlic
• 10 ounces chopped frozen spinach thawed and drained
• 6 ounces crumbled feta cheese
• 8 ounces shredded cheddar cheese
• 5 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

INSTRUCTIONS

• Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch deep dish pie plate. 
• Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate. 
• In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate. 
• Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving. 

(Source: https://thestayathomechef.com/easy-crustless-spinach-quiche/#jump-to-recipe)

Sweet Potato Casserole Baked Oatmeal

 Ingredients

• 2 cups mashed sweet potato
• 2 large eggs 
• 1/4 cup brown sugar 
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg 
• 1/2 tsp cinnamon
• 3/4 tsp salt 
• 1 tsp baking powder $0.06 
• 2 cups milk
• 3 cups old-fashioned rolled oats 

PECAN CRUMBLE TOPPING (OPTIONAL)

• 1/4 cup all-purpose flour
• 2 Tbsp brown sugar 
• 2 Tbsp salted butter 
• 1/4 cup chopped pecans
• 1/2 tsp cinnamon

INSTRUCTIONS

• Preheat the oven to 375ºF. Prepare the crumble topping by mixing together the flour, brown sugar, butter, chopped pecans, and cinnamon. Mix the ingredients together until it looks like a crumbly mixture. Refrigerate the topping until ready to use.
• Add the mashed sweet potato to a large bowl along with the eggs, brown sugar, vanilla, nutmeg, cinnamon, salt, and baking powder. Stir until everything is evenly combined and mostly smooth. It's okay if there are a few lumps of sweet potato.
• Pour the milk into the bowl with the sweet potato mixture and stir or whisk to combine. Add the rolled oats and stir to combine again.
• Coat the inside of a 2 quart baking dish lightly with non-stick spray. Pour the oatmeal mixture into the dish. Sprinkle the prepared pecan crumble topping over the oatmeal mixture.
• Bake the oatmeal in the fully preheated oven for 45 minutes or until the pecan crumble topping and edges of the oatmeal are slightly browned. Serve immediately or refrigerate for later. Can be eaten hot or cold.

(Source: https://www.budgetbytes.com/sweet-potato-casserole-baked-oatmeal/)

Buttermilk Cornbread

 

• 1/2 cup unsalted butter melted and cooled slightly

• 1 cup all-purpose flour

• 1 cup yellow cornmeal 

• 1/4 cup brown sugar 

• 1 teaspoon baking powder 

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup buttermilk 

• 1/4 cup honey

• 2 large eggs

Preheat the oven to 400. Lightly grease a 9-inch square baking dish with butter and place dish into the oven to heat up. 

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder (If using), baking soda and salt.

Make a well in the center and add the buttermilk, honey and eggs. Mix together well to combine, then add in the slightly cooled melted butter. Mix again until 'just' combined (don't over mix).

Remove your dish from the oven and pour the batter into the hot dish. 

Bake for 20-23 minutes, until the cornbread begins to brown on top and a toothpick inserted in the middle comes out clean. Allow to cool for about 10 minutes before slicing and serving.

(Source: https://cafedelites.com/easy-buttermilk-cornbread/#wprm-recipe-container-45410)

Roasted Cauliflower Soup

1 head garlic
4 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 heads cauliflower, cut into florets
1 onion, diced
5 cups vegetable stock
3 fresh thyme sprigs
1 bay leaf
1/2 cup heavy cream

DIRECTIONS

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Cut head of garlic, about 1/4-inch, to expose tops of garlic cloves. Place garlic head, cut side up, in a sheet of foil. Drizzle with 1 tablespoon olive oil; season with salt and pepper, to taste. Fold up all 4 sides of the foil and cover tightly.
3. Place cauliflower florets in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil; season with salt and pepper, to taste. Gently toss to combine. Place garlic onto the baking sheet.
4. Place into oven and roast until cauliflower and garlic is tender and golden brown, about 30-35 minutes. Let cool before squeezing cloves from skin.
5. Heat remaining 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in vegetable stock, thyme and bay leaf. Bring to a boil; reduce heat and simmer, covered, for 5 minutes.
6. Stir in cauliflower and garlic. Bring to a boil; reduce heat and simmer, covered, until cauliflower is tender and falling apart, an additional 10 minutes. Puree with an immersion blender until desired consistency is reached.
7. Stir in heavy cream; season with salt and pepper, to taste. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.
8. Serve immediately.

(Source: https://damndelicious.net/2017/12/25/roasted-cauliflower-soup/)

One Pan Ginger Chicken Meatballs

 For the meatballs

• 1 pound 93% lean ground chicken (or lean ground turkey)
• 1 egg
• ½ cup panko breadcrumbs (or if GF sub 2 tablespoons coconut flour)
• 1/4 cup finely chopped green onion
• ¼ cup finely diced cilantro
• 1 jalapeño, seeded and finely diced
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• ¼ teaspoon cayenne pepper
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1 tablespoon toasted sesame oil (can also use avocado oil, coconut oil or olive oil)
• 
  
• For the peanut sauce:
• 1 (15 ounce) can light coconut milk
• 1/2 cup creamy natural peanut butter (just peanuts + salt)
• 2 tablespoons gluten free soy sauce (or coconut aminos)
• 1 tablespoon chili paste or sriracha

• Add-ins
• 2 large carrots, thinly sliced
• 1 red bell pepper, julienned
• 2/3 cup frozen peas

Instructions:

In a large bowl, add the ground chicken, egg, breadcrumbs, onion, cilantro, jalapeno, garlic, ginger, cayenne, salt, and pepper. Use hands to mix and form into 16 golf ball sized meatballs.

Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.

Reduce the heat to medium-low and add in the coconut milk, peanut butter, soy sauce and chili paste to the same skillet. Whisk together until well combined. Add in carrots, then add the meatballs back in and bring to a simmer. Cover the pan, reduce heat to low and simmer for 15 minutes.

After 15 minutes, remove lid and gently stir in the peas and red bell pepper. Simmer for 5 more minutes uncovered. Serve with brown rice, quinoa or with spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped honey-roasted peanuts, scallions, cilantro.

(Source: https://www.ambitiouskitchen.com/one-pan-ginger-chicken-meatballs-with-peanut-sauce/)

Nutella Hot Chocolate

 4 cups milk

2 Tbls Nutella

2 Tbls unsweetened cocoa powder

2 Tbls sugar

Heat milk in a medium saucepan on medium-high heat until beginning to warm and steam. Add the Nutella, cocoa powder and sugar, whisk until dissolved and combined. Bring to a gentle simmer while stirring. Remove from heat. 

(Source: https://cafedelites.com/nutella-hot-chocolate/#wprm-recipe-container-41239)

Creamy Tomato Soup

 

• 4 stalks celery chopped into thirds to fit processor
• 4 medium carrots, peeled chopped into thirds to fit processor
• 1/2 large onion, peeled and quartered
• 3 cloves garlic, peeled
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup flour
• 4 cups low sodium chicken broth
• 2 14 oz. cans fire roasted diced tomatoes with juice
• 1 tablespoon dried basil or 1/4 cup fresh basil, chopped**
• 1 teaspoon dried oregano or 1 tablespoon fresh oregano
• 1 teaspoon salt
• 1/2 tsp EACH dried parsley, black pepper
• pinch red pepper flakes optional
• 1 bay leaf
• 1-2 cups milk, half and half OR heavy cream***
• 1 cup freshly grated Parmesan cheese

1. Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand).
2. Melt butter in oil in large Dutch oven/soup pot over medium heat. Turn heat to medium high, add minced vegetables and saute for 4 minutes. Sprinkle in flour and continue to cook 1 minute, stirring constantly.
3. Gradually whisk in chicken broth followed by tomatoes and all seasonings. Add bay leaf. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.
4. Add Parmesan cheese and whisk to blend. Stir in milk/half and half/cream/milk and gently simmer an additional 15-20 minutes on low, stirring occasionally. Stir in additional chicken broth or cream to reach desired consistency. Remove bay leaf. Season with salt and pepper to taste.
5. You can serve the soup as is if you like the texture or proceed to puree with an immersion blender or working in batches, transfer soup to blender and puree until smooth, being careful to let smoke escape or it will explode. ***Using a blender will give you a MUCH smoother, creamier soup.*** Garnish with freshly grated Parmesan cheese (optional).

(Source: https://carlsbadcravings.com/tomato-basil-parmesan-soup/)