Posted by Carole-Anne on May 30, 2008
Healthy Recipes suggests you make this recipe with or without the all vegetable shortening deep dish pie shell. Either way it will be as tasty as ever.
INGREDIENTS:
1 deep dish pie shell made with all-vegetable shortening 1 tbsp butter8 oz. freshly sliced white mushrooms
3 cups baby spinach washed and drained and patted dry
4 Hi-Liner salmon fillets thawed and cubed
1 tbsp dill freshly cut into small pieces
1 carton Egg Creations Original well shaken
1 tsp finely grated lemon rind
1 cup 1% evaporated milk
1/2 tsp sea salt and freshly ground pepper
NOW FOLLOW ME:
Remove empty shells from oven after cooking 10 minutes.
In an oiled skillet, melt butter over medium heat; cook mushrooms for 5 minutes.
Add tossed and dried spinach that has wilted, into each pie form evenly.
Top with cubed salmon.
Whisk 3 eggs together with milk, lemon rind, sea salt and pepper.
Pour evenly into the pie shells.
Set on a foil-lined baking sheet. Bake for 45 minutes on low heat of 375 degrees or until just set in the centre. Watch carefully.
Cut pies into six pieces each.
Serve this healthy recipe to 8 people.
Posted by Carole-Anne on April 11, 2008
Healthy Recipes has found that by using natural, organic flours, and eggs, that we can really create a beautiful, simple recipe. By adding favorite vegetables such as asparagus, artichokes, or even chicken strips, we can create a marvelous or brunch meal or even dinner.
INGREDIENTS:
2 cups Nutriflour
3 eggs (organic, free-run)
3/4 oz unsalted butter, melted
1/2 cup water 1 cup 1% milk
Dash sea salt
NOW FOLLOW ME:
Pour flour in a large bowl and make a well in the center. Break eggs into well in flour. Add 1 cup of milk to the eggs and stir in a circular fashion with a whisk, gradually widening the circle to incorporate a little of the flour at a time, until all the flour is absorbed by the milk.Add remaining 1/2 cup milk, and the water, melted butter and sea salt and beat with a whisk until all lumps have disappeared. Remove any excess lumps. Let batter chill in fridge for 1 hour.
Pour 1/4 cup of crepe mixture on to hot, lightly oiled, small crepe pan. Move oil to cover bottom of pan; turn when edges are light brown and dots are showing; 2 minutes. Slide a spatula to lift crepe grabbing the opposite side using your finger, flip to the other side; cook until slightly brown.
Remove crepe from pan and fill with your favorite filling. Crepes may be filled with your favorite vegetable; personally I like asparagus, chicken strips or tiger prawns with a nice sauce which I will display below:
Speedy Hollandaise Sauce:
Place 4 egg yolks in mini-blender, adding 2 tbsp water and 1 tbsp lemon juice in processor for 10 seconds. Add 6 oz melted butter in a thin stream. Pour into pyrex container, and microwave, for 1 minute, whisking every 20 seconds . I like my eggs cooked!
I have given you only one sauce recipe for Savory Crepes. There are many; one must be careful with calories; but enjoy.
Healthy Recipe will serve 6 people.