MunatyCooking | 1
Contents 4
Kushari Egyptian dish
5
Mocha Chocolata Cupcakes
10
Beehive Filled with Cream Cheese
11
Stuffed Vine Leaves
12
Author Conda V Douglas Changing Woman Ways
Spiced Rice With Grilled Chicken 16 6
18
Author Lynn Hones Haunted Vows
21
Getting Younger with E
22
Featured Food Blogger
24
Did You Know...
Kicking it with Chef Dennis
Breakfast Crepes filled with Cheese and Veggies 23
MunatyCooking Magazine Read it online, or download it to your PC for free from :
www.munaty.com
MunatyCooking | 2
Welcome!
Find us here: www.munaty.com http://munatycooking.blogspot.com http://twitter.com/Munatycooking
In this issue we have articles from a food
Contact us:
blogger, two authors, and an interview with
admin@munaty.com
an amazing Chef; to give you an entertaining and enjoyable issue.
Advertise
Our recipes have a rich variety of ingredients,
Draw larger audience to y our business and products by adv ertising on Munaty Cooking Online Magazine. www.munaty .com/advertise.htm
and although the methods might appear longer than our previous recipes, these dishes are scrumptious and easy to prepare.
Copyright: The conte nt of MunatyCookin g Online Magazine is protected by copyright and may not be reproduced without permissio n. You may prin t or download MunatyCooking Onlin e Magazin e fo r your personal and non-commercia l use only.
After reading our guests’ articles, don’t forget to visit their websites and blogs. You'll be amazed, I promise.
Photos on pages 6 - 9 owned by Chef Dennis. Photos on page 12 -13 - 14 owned by Auth or Conda V. Photos on page 18 - 19 owned by Author Lynn Hones. Photos on page 22 - 23 owned by Sandra Mihic.
I hope you enjoy reading this issue and benefit from the recipes and articles we have chosen for you.
Disclaimer: While every effort has been made to ensure that adverts, deta ils, and articles appear correctly, MunatyCooking Onlin e Magazine makes no state ments, representa tio ns, or warrantie s, expressed or implied, that the content and info rmation in MunatyCooking Online Magazine are accurate , comple te , reliable or free from errors or omissions. MunatyCooking Onlin e Magazin e cannot accept responsib ility fo r any loss or damage caused directly or in directly by th e contents of this publicatio n. The vie ws expressed in this magazin e are not necessarily those of its publisher or editors. The info rmation conta in ed in MunatyCookin g Online Magazine is provid ed for general info rmational purposes only. It should not be relied upon as medical or emotional advice. The information may not apply to you and we urge you to seek professional guidance befo re you use any of the in formatio n provided in the magazine. If you utilize any info rmation provid ed in this magazine, you do so at your own risk and you specifically waive any rig hts to make any claim again st MunatyCookin g Online Magazine, its officers, directo rs, emplo yees or representa tives as th e result of th e use of such info rmation.
MunatyCooking | 3
Muna Kenny
Ingredients - Kushari: 2 Cups cooked rice 1 Large onion - caramelized 2 Garlic cloves - minced Olive oil 1 Cup cooked pasta 1 Cup cooked black lentils
Ingredients for the sauce: Salt / Black pepper 1 Teaspoon red chili powder Olive oil 3 Medium tomatoes finely chopped 4 Garlic cloves minced
Kushari - In a hot pan, add two tablespoons olive oil and one teaspoon minced garlic. - Add the lentils, pasta, and rice. Mix well for a minute, then sprinkle with fried onions. Turn off the heat.
To make the sauce: - In a saucepan add the tomatoes and one cup of water, let it simmer for two minutes. - In a different saucepan, heat two tablespoons of olive oil, and then add the garlic. When the garlic is almost brown, pour it on the tomato sauce. - Add salt, pepper, and chili to the tomato sauce, let it boil for a minute, turn off the heat. MunatyCooking | 4
Mocha Chocolata Cupcakes 1 Egg
- Preheat oven to 350F/180C/Gas mark 4.
1/3 Cup oil 1/3 Cup warm milk
- Sift flour with baking powder, salt, and coco powder. Set aside.
1/3 Cup sugar
- Dissolve coffee in milk.
3/4 Cup all purpose flour
- In a mixing bowl, mix all wet ingredients plus sugar, for at least 3
Pinch of salt
minutes.
1/2 Teaspoon vanilla 1 1/4 Teaspoon baking powder 1 1/2 Tablespoon coco powder 1 Teaspoon coffee granules
- Add flour to wet mixture, stir gently no more than 11 seconds. - Pour in none stick or well greased and floured baking pan. Bake for 15 minutes on middle rack.
MunatyCooking | 5
Kicking it with Chef Dennis
Who was your inspiration?
successful.
Over the years I have had many influences in my life. My first was Graham Kerr, the
What do you enjoy most about your work? Making people happy. In this day and age,
galloping gourmet. His viewers would moan when they ate his food, I thought right then and there that there could be no better way to make a living than making people happy with food. And of course there was Mama
its hard to take adults to that level of Nirvana that food used to illicit in all of us. Food can change your whole day, turn a bad day into a good day (or at least make you forget about it for a while), At the Mount, my
Jeanette, but that’s a story for another day.
girls are still young enough that a simple
From your experience, what are the qualities
item on the lunch menu can make them
of a successful chef?
squeal with joyDDwhen I am having a bad
A successful chef has to be driven, he or she
day, I hand out free cookies, nothing can
must love everything about food, and of
pick up your spirits more than having one
course love eating! There is so much that
student after another tell you that you made
goes into being a truly successful chef, but if
their day or that they love you. I lo ve my
you can’t make food taste good, and don’t
girls and could think of no better place to be!
love what you do, you will never truly be MunatyCooking | 6
Every job has its tough days, how do you
To stay current with the industry and to
deal with such days?
keep your skills sharp, you have to read!
In the food business or any business, there
With all the different recipes and techniques
are always bad days. You just have to get through them, that’s all there is to it. One
we need to know, having a cookbook as a reference can save the day! No one expects you to remember or know
thing you always know for sure is when your hard times are going to be. If you’re in
everything. You just need to be able to
a school or a restaurant, you have peak
read the text, understand it, and interpret it.
periods, and that’s usually your most stressful time.. When things are tough, you need to remind yourself that it will be over soon, and then you can step back and relax a little... When things get so bad that all you have are bad days it’s time to move to a
What would you advice those who are interested in going to culinary school? I always tell them that while it is a truly rewarding career, it’s not always as much fun as they see on TV. It’s a lot of hard work, and long hours. It’s not something
new location.
you should go into lightly. You have to ha ve
How often do you come up with new
that passion, the love of food, and the crea-
recipes?
tive spark to be able to produce food that
It’s almost impossible to come up with something new, with all the foodies in the world, it’s hard to imagine something newD.perhaps a new twist on something or a new way of servingD.But to invent a new dish, those days are few and far between. I can think of only a handful I have come up with.
people will want to eat and enjoy! To me, that’s asking a lot of a person, so I need to see that spark in them before telling them all the good things that will happen. The other part of my advice is to pick a good school and, whenever possible, to get a 4 year degree. The more you put into school, the more you will get out of it.
constantly. Magazines, cookbooks, and blogs are my main source of entertainment.
MunatyCooking | 7
Continue
Of course, I am a professional, and I read
Interviewing Chef. Dennis.
Do you use cook books as references?
What’s the one task a chef can never start
What is your favorite cuisine to prepare?
his day without?
Why?
PlanningDD you have to know in advance
I absolutely love Italian food!! I am Spanish
what you need to do, map out your day, give
by decent and love Spanish food, but I could
yourself enough time to complete all the
eat Italian food everyday for the rest of my
tasks at hand. If you are constantly working
life and never get bored. To me no better
without direction, you will miss things, and
cuisine exists, and to me it’s the simple
your food will suffer because of it. A good
dishes that are the best. When I instruct I
chef always knows ahead of time what he
teach basic cooking techniques for meats
will be doing the next day, usually what he
and seafood, olive oil salt and pepper and
will be doing for a week. Now of course
roast them, the same is true for many vege-
things change and the ability to adapt to
tables, let the true flavors shine through!
change, and rearrange your day or week is
So Italian, oh yes Italian!!
crucial, so again planning. Even if you make changes, you need to know how they will
What’s the one critical advice/tip you would share with an aspiring chef?
affect that day or the rest of the week. Love what you do, and you will always do Do you prepare one dish at a time or do you
what you love.
multitask? Oh my goodness, multitask is the rule in the
http://www.morethanamountfull.com
kitchen, otherwise you will never survive. You need to know what is going on around you, at all times and be able to keep as many things as you can working at one time, without letting any of them suffer because of it. You also must be able to delegate and then keep an eye on those you have set to work making other ingredients or dishesD that is part of multitasking as well!
‘When I am having a bad day, I hand out free cookies, nothing can pick up your spirits more than having one student after another tell you that you made their day or that they love you. I love my girls and could think of no better place to be!’
MunatyCooking | 8
Ingredients:
Stuffed Zucchini Blossoms By Chef Dennis
12-15 Zucchini Blossoms 1/2 Cup Ricotta Cheese 1 oz Grated Romano Cheese 1 oz Shredded M ozzarella Cheese 1 Egg Pinch of Black Pepper Pinch of Granulated Garlic
Method: Mix all the ingredients together and place in small pastry bag or a ziplock bag with an end snipped off. Open one end of the blossom gently and squeeze a small amount of cheese into the blossom. Do not overfill, you want enough to almost fill the blossom not to make it bulge. Gently twist the blossom closed. (you may also make a small slit in the side of the blossom and fill it from there). Refrigerate the blossoms for about 10-15 minutes while you get the egg mixture together.
Egg Mixture 2 Whole eggs 1/4 Cup milk 1/4 Cup flour 1/4 Cup grated Romano 1 Tablespoon chopped Basil or Italian Parsley
Lightly beat the eggs and add in milk, flour, cheese, and basil. Mix well. Egg Mix ture should be about pancakemix thickness. If the mix is too thick, the egg coating will be too thick and if it’s too thin it will run off. Heat a large sautÊ pan and then add about 1/ 4 inch of olive oil to the pan. Lightly dredge stuffed blossom in plain flour, shake off excess. Dredge floured Zucchini Blossom in egg mixture, shed any excess egg and place into hot oil, continue the process till you fill the pan. Fry each side of the blossom until golden brown, about two minutes on each side, the second side may cook faster, keep an eye on them. Place finished blossoms on paper towels to drain off any excess oil. When all the blossoms are finished, place a paper towel on top of the flowers and pat dry. Serve the blossoms at room temperature.
MunatyCooking | 9
Ingredients: For the dough 1 Cup warm milk 1/3 Cup oil 2 Tablespoons yogurt 2 1/2 Tablespoons sugar Pinch of salt 1 Teaspoon dry yeast 2 Teaspoons baking powder 4 Cups flour Not part of the dough
Beehive filled with Cream Cheese
seeds to sprinkle on the balls.
•
Sift flour with salt and baking powder. Set aside.
•
Mix the rest of ingredients. Add the flour to the wet mixture and knead for 10 – 15
27 Teaspoons cream
minutes until you get a soft dough. Cover and leave to rise and double in size, may take 1 hour. •
2 tablespoons sesame
cheese 1 Beaten egg with two tablespoons water to
Make 27 balls. Press a ball between your palms and fill it with 1 teaspoon of cream
brush the balls.
cheese. Close the dough. Roll it gently between your hands making it into a ball again,
1 Cups syrup
and place it on a lightly greased baking pan. •
Keep the balls close to each other, making them look like a beehive. Cover and let it rest for 15 minutes.
•
Preheat oven to 350F/180C/Gas mark 4.
•
Brush the balls with the beaten egg. Sprinkle sesame seeds on top.
•
Bake in the middle rack for 15 minutes. Turn off the oven and turn on the broiler on medium heat for 2 minutes to give the pastry a dark golden hue.
•
Pour the cold syrup on top of the balls immediately after you take it out of the oven.
MunatyCooking | 10
Ingredients: 2 1/2 Cup rice 400gm Vine leaves 3/4 Cup lemon juice 1/2 Cup lemon juice for rice 3/4 Cup olive oil 1/4 Cup olive oil for rice 2 Cups boiling water 1 Big potato cut in circles Salt / Black pepper 1/2 Teaspoon cinnamon powder
Stuffed Vine Leaves
1 Teaspoon cumin powder 1/2 Teaspoon coriander
•
Soak leaves in warm water for 2 minutes. Rinse and dry.
•
Fry onions in 1/4 cup olive oil, when transparent add the tomatoes and rest of spices.
powder 1 Medium onion chopped 1 Medium tomato chopped
•
When the tomatoes soften, add the rice and stir for two minutes on medium heat.
1/2 Cup chopped coriander
•
Add the fresh mint and coriander leaves, and stir for another minute.
leaves
•
Pour 1/2 cup of lemon juice and stir for a minute. Turn off the heat and keep aside.
•
Spread the potatoes over the bottom of a pan.
•
On working surface, place a vine leaf, smooth-side facing down. Cut off the stem.
•
Place about 2 teaspoons of filling in the middle of the leaf. Fold the stem end of the leaf over the filling. Fold in the sides to hold in the filling and roll up tightly.
•
Place vine leaves on top of the potatoes keeping them very close to each other.
•
Pour the rest of olive oil and lemon juice with some salt on top of the stuffed leaves. Spread the garlic on top. Place a heavy plate that can tolerate heat on top of the leaves to help them stay in place. Cover the saucepan.
•
When it boils, immediately turn down the heat to the lowest mark and cook for about 35 minutes.
1/2 Cup chopped fresh mint 6 Garlic cloves cut in half
MunatyCooking | 11
Author Conda
V Douglas of her titles can be found on her Amazon author page (including her soon-to-be-released e-book CHEAP, FAST, YU MMY EATS, D AIR Y FREE). She also enjoys editing a wide variety of fiction and non-fiction. She loves to read other writers . Find more recipes and tips about living the creative life and loving it on her blog, Conda’s Creative Center. Finally, if film is your fun, have fun on Youtube with Rat Terrorist
‘I'm a writer who loves to bake.
Videos (the rat terrorist is a rat terrier puppy)!
Whenever I get stuck in a piece of writing, if I bake, it breaks free.’
Since before she could reach the stove top, Conda has always loved to cook and bake. Now she finds that when blocked with words, whipping up a recipe or two or three makes those words flow. Ma ybe it's the sugar high from the Upside Down Ooey Gooey Rolls...and my, is her freezer full. When not eating her cooking, Conda writes in the mystery, horror and fantasy genres. Some MunatyCooking | 12
CHANGING WOMAN WAYS
Here’s my Upside Down Ooey Gooey Rolls recipe. These are much beloved by family and friends alike. With all my recipes, I love to create myriad variations, which I've added to the recipe. Perhaps it's creating variations that leads me back to creating stories.
Next MunatyCooking | 13
Upside Down Ooey Gooey Rolls.
http://condascreativecenter.blogspot.com/
Upside Down Ooey Gooey Rolls By Author Conda V Douglas
- Chopped unsalted nuts: Walnuts, pecans or almonds work wonderfully--or even a mix of all three.
*****
Rolls: - 2 cups unbleached flour or whole wheat flour (if you use the whole wheat flour the rolls will be denser and have a nuttier flavor)
- 2/3 cup milk (soy or rice milk also works) - 1 tbsp baking powder - 5 tbsp shortening (I use canola oil) (Note: the above is also the recipe for baking powder rolls, just roll the dough into palm sized balls and bake at 400 degrees for 15 minutes. Makes 6 to 9 rolls.)
- 1/4 c. butter or margarine, melted in a fairly flat small bowl - 1/4 c. brown sugar - 3 tbsp cinnamon (can also use allspice, nutmeg, and/or ginger, or a mixture of spices to taste)
- Preheat oven to 400 degrees. Oil a large 6 muffin pan. - Mi x flour and baking powder, then add milk and oil and mix. Dough will be slightly sticky. In a small flat bowl, mix the brown sugar and cinnamon together. - In the oiled muffin tin, spoon a generous tablespoon of marmalade in the bottom of each cup and then add a tablespoon of chopped nuts to each. - Divide the dough into six sections and roll each section into a ball. Roll each ball in the butter and then in the brown sugar cinnamon mix. Then place in the muffin cup. Bake at 400 degrees for 15 minutes or until done. (Note: if you get really enthusiastic about coating the rolls with the brown sugar cinnamon, there may be spill over. I know this because I'm very fond of brown sugar cinnamon.) - Scoop rolls out upside down, so that the marmalade and walnuts are on top. Good alone or with yogurt for breakfast or ice cream for a dessert or do what we do and scoop 'em out with a spoon fresh from the oven, let cool a little, and eat!
- Marmalade (can also use any jam, or fine chopped apples or cherries).
http://condascreativecenter.blogspot.com/ MunatyCooking | 14
Would you like to be part of MunatyCooking Magazine?
Chefs Would you like to be interviewed? Perhaps you’ve written a cookbook and would like to promote it? Being part of MunatyCooking Online Magazine is one of the best avenues to promote yourself and your work. A recipe is a nice addition to showcase your talent. Whether you send us an article about your career choice, or any topic related to your passion for cooking, we would love to hear from you.
Authors Did one of your characters prefer a particular dish? Were you inspired by a certain taste to write a scene? Be as it may be, you can submit an article about all or any of the above along with a brief bio and a pitch about that book. This is a great chance to fleshen up your characters to future fans. Everyone is either into food and cooking or at least practices one. Pique people’s interest, increase their curiosity. Don’t miss this opportunity.
here. Display your passion for cooking and share it with many online readers, this will tempt them to visit your website/ blog and see more of what you can do. Through your participation, you will be able to benefit the readers by introducing your tips, techniques, and new ideas. Your dish will be presented with your article.
Our goal in MunatyCooking Online Magazine is to present people with simple-looking yet delicious recipes. Your recipe photos, if you are sending any, need not be professionally photographed.
For submission guidelines please visit http://munatycooking.blogspot.com/p/ announcement-and-invitation.html
Or http://www.munaty.com
If you have an inquiry, please email
Readers and bloggers If you are part of the foodies world, you’ll love it
admin@munaty.com
MunatyCooking | 15
Spiced Rice with Grilled Chicken MunatyCooking | 16
Ingredients 1 1/2 Cup rice
2 Tablespoons tomato paste
Half a chicken cut into four pieces
1 Medium size onion chopped
2 Tablespoons Olive oil
2 Cloves garlic chopped
1/2 Teaspoon coriander powder
3 Cups boiling water
1/2 Teaspoon cumin powder
4 Tablespoons caramelized onion
1/4 Teaspoon cinnamon powder
Spices for Chicken
1/4 Teaspoon black pepper powder
Black pepper
Cayenne powder to taste 1 Green chili cut in half
Salt
Salt to taste
Cumin powder
Making Spiced Rice with Grilled Chicken - Rub the chicken with spices for chicken. Cover and leave in fridge for an hour. 1 Preheat oven to 350F/180C/Gas mark4. 2 Spread tomato paste at the bottom of the baking pan. 3 Add onion, garlic, and top it off with rice. 4 Add the spices, caramelized onion, and green chili. 5 Place the chicken on top of the rice, drizzle with olive oil. 6 Pour boiling water and add salt. 7 Cover and place in the bottom rack of the oven. Leave in oven for one hour. 8 Turn off oven, remove cover from the baking pan, and turn on broiler for 5-6 minutes to make the skin of the chicken crispy.
MunatyCooking | 17
Author
Lynn Hones keep the mansion. A company wants to tear it down and build a factory on the land and has offered a large amount of money to do so. Jaylyn almost signs it away, until she meets down on his luck farmer, Eli Jacobs, who has always loved the home, and the history attached to it. He couldn’t afford to buy it himself and is sick at the thought of it being razed. He convinces Jaylyn with his help, and his late mother’s recipes, they could set up a bakery inside and make enough to fix it up to its
My name is Lynn Hones. I’m a fifty-one-year-
original beauty.
old wife and mother. I’ve been an author for Eli’s late mother, well known for her delicious
about five years and have five e-books published through Devine Destinies. One of my favorite things about being a writer is deciding what type of food my characters eat. I had a lot of fun with this in my story Haunted Vows. My heroine, Jaylyn Withers, moves with her fiancé, Hubert, from New York City and
home cooking, taught her son all her mouth-watering recipes and with no running water or electricity in the home, Jaylyn is amazed at the wonderful, tasty treats he makes with only a wood-burning stove at hand.
the life of a wealthy socialite, to a ramshackle antebellum mansion in a small Virginia town. They plan to refurbish and sell at a large profit. He, however, loses interest in her and the house. He and his money hook up with a
‘Eli’s late mother, well known for her delicious home cooking, taught her son all her mouth-watering recipes .’
younger woman, leaving Jaylyn to fend for herself. As a going away gift, he tells her to
MunatyCooking | 18
HAUNTED VOWS
Explaining to her his family was so poor they
SoDhere is my version of Bumbleberry pie.
didn’t have those amenities either, her
Enjoy.
admiration for the poor man grows. Even while wearing overalls and flannel shirts with holes in the elbows, his hard work shows her he has more brains and class than any man she ever met in New York City with fancy suits and expensive cars. Love blooms. Unfortunately, spoiled, arrogant Hubert hears about the big money the company is offering and he wants the house back. Also, once he finds Jaylyn in love with another man, he wants her back too and finds ways to ruin their enterprise and shut down the bakery. The spirits of the original owners, however, quietly intercede and, in their own way, work to thwart Hubert’s efforts to destroy the house. They help keep the love Janylyn and Eli have built standing as strong and tall as the house they’re trying to save. Summertime and the living is easy. (If you is early summer and all the wonderful berries that grow around our cottage on the river. I
her books here www.lynnhones.com
Next
make homemade pies, and usually throw whatever I have together.
MunatyCooking | 19
BUMBLEBERRY PIE
don’t have teenagers.) My fa vorite time of year You can find more about Lynn and
BUMBLEBERRY PIE by Author Lynn Hones
• Double piecrust, bought or homemade. (I make my own, but just throw it together. One hint. My mom met an old Hungarian woman years ago who told her to use some vinegar in her piecrust recipe. I always have and they turn out great! I always use butter flavored Crisco, too.) •
1 1/2 Cups sugar
•
1/2 Cup all-purpose flour
•
3 Apples, peeled, cored and sliced
•
1 Cup raspberries (We have a bush in our backyard)
•
1 Cup blackberries or blueberries (Or heck, I usually throw them both in.)
• 1 Cup strawberries. Remove tops and cut strawberries in half (Most people use rhubarb, but we pick strawberries by the bucketful in early summer and I always have them coming out of my ears, and have no rhubarb.) •
Couple of tablespoons butter
•
Preheat oven to 400 degrees.
•
Put pastry into a nine-inch pie pan.
•
In a large bowl, add apples, raspberries, blackberries, and strawberries.
•
Add sugar and flour. Mix together, and turn into pie shell.
•
Put butter on top of the berries, cut up and spread around.
•
Cover with top pastry. Seal the edges. Cut vents onto the top crust.
•
Bake for 45 minutes, or until brownish and bubbling.
•
Cool.
Most important of all, serve with vanilla ice cream on top and be sure to sit on a porch swing in bare feet to eat which makes everything taste so much better. www.lynnhones.com MunatyCooking | 20
Getting Younger with E We hear about how important Vitamin E is to us and that we must consume enough of it to protect our bodies. So, what is Vitamin E? And why is it so important? Vitamin E works like a soldier who prevents enemies (diseases and viruses) from invading our bodies. If these enemies find away in, then Vitamin E destroys them, it acts as a powerful antioxidant. It is actually a family of fat-soluble vitamins that are active throughout the body. Vitamin E can be applied on the skin to: - Prevent stretch marks. - Prevent fine lines. - Add moisture to the skin. - Enhance complexion. Even eaten, Vitamin E can help improve the skin, plus: - Slows aging. - Prevents breast cancer. - Prevents lung cancer. - Treats chest pain. - Prevents heart attacks. - Treats high blood pressure. - Enhances the action of insulin hence good for diabetics. - Improves the memory. Now that you know how good it is for you, it's time to know where to find it: Olive oil, mango, almonds, hazelnuts, peanut butter, avocado, soybean, kiwi, tomatoes, sunflower oil, and sweet potato.
MunatyCooking | 21
Featured Food Blogger
Breakfast Crepes filled with Cheese and Veggies By Sandra Mihic
It is fun to switch and experiment, and even though I am stay at home mom and could experiment every da y, I always do it on weekends. I really don't know why? Perhaps it is from the times when I did work and only cooked on Saturday or Sunday or maybe because my mom was there at all time—who was by the way a fantastic chef—and I didn't have to do a lot of cooking. Did I started loving cooking because of my mom? No! I just loved making people happy. Do you know that feeling when you make something and they say "wowww that tastes incredible!"? Cooking came to me naturally, but believe it or not I rarely follow the recipe. Once I taste the food for example at the restaurant I know what is in it. Especially now that I am blogging, those senses kind of woke up, so I am cooking with my senses. My great great aunt, which I called grandma'
because she was like my grandma' taught me how to make my first crepes. She was such an amazing woman and I could not be more thankful. I still remember like it was yesterday ... Looking back she mostly tried to teach me not only how to make crepes but how to present them, talk about them and make the most of it.. that woman was a real philosopher! But what I knew, I was only 13, and I have been making these ever since with her always on my mind! I will write my crepe recipe, but these will be savory crepes, with wonderful and unique combo of flavors, which me, my husband and even my three kids really love!
MunatyCooking | 22
Crepe:
Filling:
4 Cups of all- purpose flour
2 Chopped scallions
2 Cups of skim milk
1/2 Green pepper
2 Cups of water
1/2 Red pepper
1/2 Teaspoon of salt
Handful of mushrooms
Pinch of sugar
1/2 Teaspoon of Canola oil
Pinch of baking soda 2 Eggs
Salt and Pepper for taste 1 Slice OR handful of Pepper Jack-for each crepe
Mi x them all together, but don't over beat. You can also use hand electric mixer, or do it with a whisk.
In a preheated pan put oil and veggies. Cook them for about 5 minutes, and put a bit of salt and pepper.
Cook on the *HOT* pan and once you put the batter in turn the heat on med-high also you can use just a drop of oil in the pan before each ladle of batter. Use circling motion to get it all around the
You can also have an option of grilling the veggies in the Spring or Summer time.
http://sandraseasycooking.blogspot.com
non stick pan.
MunatyCooking | 23
Did you know? Chocolate Dark chocolate contains a large number of antioxidants, and is good for our hearts. It lowers blood pressure and cholesterol. It contains serotonin and stimulates the production of endorphin, which boosts the beautiful feeling of pleasure.
Breakfast Makes the body realize that you are not fasting, therefore it won't store food which makes you gain weight. It enhances concentration, hence very important for students. Most importantly, it gives enough energy to cope with daily physical activities.
Tomatoes Helps in flushing out the free radicals in our bodies since tomatoes contain good amount of Lycopene, hence a good blood purifier. They are also loaded with vitamin C. Regular consumption of tomatoes can enhance complexion and clear the skin.
MunatyCooking | 24
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