Crepes. Crepes are interesting beasts. Basically a thin french pancake found in some restaurants dedicated to crepes or at farmers markets and events where people charge way too much for way too little. Personal opinion. Crepes at these places can be beyond boring – a bunch of crappy crepes. Eight or nine bucks for Nutella and whipped cream or cinnamon and sugar. Upwards from there. No merci! Lest I continue a rant – here is what I did about it! Got a crepe pan and started making my own. And being the mad scientist I am – I was determined to make’em really good. Came up with names and worked toward their creation – the frankenstein approach. Put body parts together of various edible materials and have them rise like a Phoenix from a pile and be alive and ready to eat! Have made up names and created about 10 crepe styles but this one is my best. The Hot Italian Stallion – Ingreds – Boulder Hot Italian sausage (super lean), organic farmers market onions, tomatoes, red, green peppers, and fresh peaches (yep fresh peaches!), fresh basil all sautéed, then combined with the sausage and mixed in homemade marinara. Crepes are homemade with organic whole wheat flour, beer, greek yogurt, honey, organic eggs, etc. (crepe recipes). I tossed fresh basil in the batter for grins and flavors. Cook the crepe in a crepe pan, pile in ingredients and layer with marinara, fold, add more marinara, and top with mozzarella. Serve with fresh salad and tomatoes. The dressing here is a greek yogurt with lemon and fresh garlic… bon appetite to a real crepe. Oh that other one is breakfast crepe with filled with simmered fresh fruit compote in middle and covered in vanilla greek yogurt. Instead of basil in the batter, I used a pinch of nutmeg, cardamom and allspice and a bit more raw honey for sweetness.
The term way back when apparently meant that the food in the establishment requesting your business had home cooked style meals with grandmother’s or mothers taking tried and true family recipes and staying true to the quality of the food. Some of these recipes were certainly healthy and some less so but the point being, mom and pop family owned recipes and to make their living this way so by necessity, they had to be considered good to great! Regulars and new comers perhaps passing through who had either heard of the restaurant or had seen the small sign posted on the ‘old hard road.’ (This term was used by my grandparents referring to the first paved roads but then later, many more became paved so the original ones were, well, old!
Enter the dreaded chain restaurants. To Be Continued…
Using dried beans as part of a winter staple is easy. Soak, let sit and cook. They make the kitchen warm and smell nice. I use a combo of pintos, black beans, red beans, Anazasi beans to add diversity and more nutrition to the mix. Fresh greens over organic blue chips, a few extra veggies – carrots, peppers, and radishes – with avocado and blob on Greek yogurt and a favorite salsa – top with your favorite grated cheese and you are golden! Pair with a good microbrewed beer or homemade marg and it is a small fiesta! Salad! dg
Pizza by any other name should be a wonderful healthy experience, not the cardboard classic from most pizza places. Cardboard classics should be reserved for spring fling events at ski resorts! Learn how to make your own crust and sauce. Lessons and pics on both to follow these images in another gallery. My friends’ daughters Ju Ju and Kayla are my assistant pizza makers at their house. The best pizza I make is with Boulder Hot Italian Sausage and fresh Colorado peaches – add anything else you want but the combo of the sweet with the heat is worthy of anyone’s palate. Boulder sausage does not add water and is so lean when I precook it – I sometimes have to add a little organic sunflower oil! Sauce and crust recipes to be continued…
Homemade smoothies take time and organic ingredients can be expensive but how much is our health worth? All ingredients organic here. Strawberries, blackberries, blueberries, apple, banana, fresh squeezed orange juice, no fat greek yogurt, vanilla, and no fat milk. Place ingredients into blender (my Magic Bullet works well) and add ice if nice and cold is desired. Whirl away!
My featured photo is of my pacman toast smothered in homemade chile garlic oil attempting to eat an energy ball, one of the healthiest items on the planet. Recipe below. Eat one or many!
Power pancake breakfast with blueberries, strawberries and raspberries in the pancakes. Farmers market organic eggs, tomatoes, potatoes, veggies and goat cheese. And real maple syrup.
Ghost Ranch breakfast. Egg from ranch chickens, veggies from garden as are hash browns with carrots. Greek yogurt. Homemade toast with olive oil and New Mexico Chile powder. One way to start the day.
At first guess, real food should be nutritious and taste great. How easy is it to find real food, grow real food and prepare real food into a healthy meal?
Dave’s Bitchen Kitchen is a site dedicated to: Eat well! Be weller! Live wellest!
This site will bring recipes and healthy living choices that are easy to incorporate into our lives. This site is not an attempt to convince anyone of anything – only for those of us who have already made the choice to be healthy. I am simply sharing my experience and what I have learned about the fun and fabulous food we can have!
Thanksgiving stuffing mix – 8 veggies, apple and sage!