Sunday Morning Crepes

Hello! Clearly I have been absent for most of the fall and winter months, and one might think that I have been hibernating throughout the long and cold winter months, buried in snow, shoveling several times a week, keeping cover from wind gusts and staying warm from the biting cold air.

Nope.  Can't say that I have... It's been a great winter here in Vancouver.  I guess I have been caught up in the day-to-day stuff.  My husband and I are planning a trip to Italy this summer and we are so excited!  I have spent countless hours researching where to go and how to get there, where to stay, and most importantly, where to eat!  He knows how much I love Italian food so he gave me a pasta maker and a pizza stone for Christmas.  Since then, I have made fresh pasta, thin-crust pizza, and artisan bread in my very own kitchen. 

I have also been running... a lot!  In fact, it's been an amazing winter for running; lots of sunshine and mild temperatures (for the most part) which was perfect for the lead up to my second half marathon that I ran two weeks ago.

Sorry to everyone else in the country that has been putting up with one of the coldest winters in years.  Although, as I'm writing this post, there is a snow fall warning for Vancouver, which means that tomorrow morning, I will be doing a whole lot of nothing with the exception of making a great cup of coffee and some crepes.

This recipe is very simple to make and it's a family recipe that I just love.  What's great is that the basic recipe is a bare canvas to add your own flavours.  You can enjoy them plain with maple syrup which is my favorite, but you can also add sweet or savory flavours.

I remember when I was little, my mom made these crepes and served them for dessert with  fruit flambé and whipped cream. 

My dad made them for weekend brunch; he added sharp cheddar cheese when the crepe was cooking in the pan.  That was too weird for me back then, but now, I've started doing the same, and it's genius!

The recipe that I'm sharing with you today is both sweet and savory, and let me tell you, it's a beautiful thing!

Ingredients
Makes 12 crepes

2 large eggs
1 tsp white sugar
1/2 tsp salt
1/2 cup all purpose white flour
1/4 cup instant oats (not large flake)
1 1/2 cups milk
2 tbsp melted butter
1 tsp vanilla extract
1/2 cup sharp cheddar cheese
Maple syrup
chopped toasted walnuts or pecans

Here's how I make them:

Preheat oven to 200 degrees F.

In a small bowl, beat the eggs.  As you continue to beat, add the sugar, salt and alternate between flour and oats.  Finally add the milk, melted butter and vanilla.  The batter will be quite runny.  Let this stand at room temperature for at least 30 minutes.

Using a non-stick pan, melt a little bit of butter on medium heat.  Your first crepe might be a "test" as you need the right temperature for it to cook but not burn.  Pour 1/4 cup of batter into the hot pan and swirl in a circular motion to coat the pan evenly.  Cook for about 2 minutes or until slightly brown.  Using a spatula, lift the edges of the crepe to lift it and flip over to the next side.  If you are adding cheese, now is the time to add it.  Add about 2 tbsp of sharp cheddar and let cook for another minute or two.   Transfer the crepe onto a plate and place in the oven to keep warm.

Repeat with the rest of the batter.  When you're ready to serve, top crepes with walnuts or pecans, and a good drizzle of maple syrup.

What do you add to your crepes?

Happy Sunday :)

Photography by: Melissa LeBlanc

DIY: Super yummy granola bars

It amazes me just how many varieties of granola bars are on the grocery store shelf.  I haven't counted them but there's lots.  These days, it's boring if a granola bar is simply made with oats and honey, and maybe a few raisins.

That is why there's one made for every taste bud out there: sweet, sweet and salty, chocolate or yogurt covered or dipped, chewy, crunchy, made with "real fruit filling", peanut butter, with fibre added, calorie controlled... Ugh, the list goes on and on.

It's almost as confusing as the yogurt section of the grocery store.  You can sit there all day comparing the labels (like we're not busy enough), and getting nowhere with it... It's no wonder people are confused and don't know what to eat.  Anyways, that's for another blog post.

I have realized in the last couple of years that I really don't like store-bought granola bars.  In fact, I find them quite expensive and well, they don't taste good, at all!

I do, however, love the chewiness of oats combined with a warm spice like cinnamon, crunchy toasted nuts and seeds, and the sweetness of dried fruit and honey to tie it all together.  So I started making my own, and here's how I make them:

Pecan Granola Bars
Makes: 24 bars

Ingredients:

2 cups rolled oats
1 cup shredded unsweetened coconut
1 cup pecans, chopped (you can use other nuts you have on hand)
2 cups of chopped dried fruit (I used raisins and cranberries)
1 cup whole wheat flour or all-purpose flour
3/4 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt
1/4 lb (1 stick) butter unsalted, softened 
3/4 cup packed brown sugar
1/4 cup honey
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees.

Line a 13x9-inch baking dish with parchment paper.

In a medium bowl, stir together the oats, coconut, pecans, and dried fruit.  In a separate small bowl, stir together the flour, cinnamon, baking powder, and salt.

In a large bowl, combine the butter, brown sugar, and honey.  Using an electric mixer beat until light and fluffy, and then add the egg and vanilla extract, and beat until all is combined.  Gradually add the flour mixture.  Add oat mixture and stir with a wooden spoon to combine.

Press the mixture evenly into the baking dish.  Bake until the top is golden and the edges are lightly brown, about 25 minutes.

The bars will be very soft straight out of the oven but will firm up as they cool.  Cool completely on wire rack then cut into bars.

* They will keep up to 10 days stored at room temperature in air tight container.  Or freeze some for a rainy day.

Enjoy!

Photography by: Melissa LeBlanc

A fabulous start to the day

If you haven't had steel-cut oats before, you have to try them!  The cooking time is longer than regular large flake and instant oats, but it's totally worth it.  Of course I don't make steel-cut oats when I'm scrambling in the morning, trying to get out the door in time.  Instead, I make a large batch on a Sunday afternoon, cool it and store it in an airtight container in the fridge, and there you have it, breakfast for the week.  Genius!

The best part of making steel-cut oats, is that there are endless possibilities to add flavour and personality.  I make mine with half milk half water and as the oats cook, they become thick and creamy.  I add raisins, and just before serving, chopped pecans.

Here's a basic recipe to get you started and feel free to add fruit, nuts, seeds and warm spices like cinnamon, ginger, and cloves. 

Steel-cut oats


Ingredients

1 cup steel-cut oats
2 cups water
2 cups of milk
1 pinch of salt

How I make this

Bring the water and milk to a boil in a heavy medium-size saucepan.  Careful! When this starts to boil, it can make a mess really quickly if you're not paying attention.

Add the oats and salt and lower the heat to low to bring it to a gentle simmer.  Cook for about 40 minutes stirring occasionally.

Add toppings and serve warm or cool and store in an airtight contain in the fridge.

Here's to no more excuses for skipping breakfast!

I'm curious, what do you put in your steel-cut oats?

Photography by: Melissa LeBlanc

Gift of spring for Breakfast, Lunch or Supper

It seems that spring has finally arrived, and although winter vegetables are still abundant, it's time to spring ahead and enjoy the fruit (and veggies) of the season. Asparagus is a wonderful spring vegetable that has been around for more that 2000 years, and historically, was harvested for its medicinal properties. Asparagus is an excellent source of folic acid, vitamin K, and vitamin A (in the form of beta-carotene), and is one of the richest sources of the antioxidant glutathione. But what we love most about asparagus, is its rich buttery flavour and light crunch that makes a perfect side to any meal.

At the grocery store, look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm and about 6 to 8 inches in length. Store the fresh asparagus in the refrigerator with a damp paper towel wrapped around the bottom of the stalks, and plan to use them in a couple of days.

Just before cooking, start by breaking off the butt end of each spear where it snaps easily. These ends tend to be tough and woody, but you can use them for making stock.

Here is one of my favorite recipes using asparagus. This frittata takes no time to make which is perfect for a week night meal. Serve it with a green salad, and left overs can be warmed up the next day.

Frittata with Asparagus, Tomato, and Fontina cheese

Ingredients

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Directions

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Source of recipe and photograph: www.foodnetwork.com

Variety is the spice of life... and breakfast!

As a dietitian, I am always encouraging people to add variety to their diets.  Enjoying a wide variety of foods not only targets different nutrients, but it keeps things interesting and fun!  Breakfast might be the one meal of the day that lacks variety especially on weekdays when we’re on the go.

I came across this great granola recipe several years ago and I make it at home on a regular basis. I find that store-bought granolas (aside from being expensive) are too sweet and can have a lot of added fat.  This recipe is naturally sweet from the dried fruit and a touch of honey, and has no added fat.  I mix and match a variety of dried fruit, nuts and seeds that I happen to have on hand. It’s crunchy, it’s sweet and I enjoy it for breakfast or as a light snack with yogurt and fresh fruit.

Ingredients

1¼ cups of chopped dried fruit (raisins, prunes, apples, apricots, cranberries, blueberries, cherries)

1 cup hot water

3 cups rolled oats

1 ½ cups unsweetened puffed rice cereal

½ cups raw sunflower seeds or pumpkin seeds

½ cups raw sliced almonds or other chopped nuts (walnuts, pecans, hazelnuts)

¼ cup skim milk powder

2 tbsp shredded unsweetened coconut

2 tbsp honey

1 tsp cinnamon

Directions

Preheat oven to 275°F  (135°C)

In a small bowl, soak the dried fruit in the hot water until softened, about 15 minutes.  In a large bowl, combine the rest of the ingredients.  Add the dried fruit with the soaking water and stir to mix well.

Spread the mixture on a baking sheet lined with parchment paper and bake for 1 hour, stirring every 15 minutes for even cooking.  Remove from the oven and cool completely.  Store in an airtight container for up to 1 week.

Photography by: Melissa LeBlanc