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Friday, May 18, 2012

CAROLE’S CREATIVE DESSERT CREPES

Posted by Carole-Anne on April 11, 2008

Healthy Recipes has found that by using natural, organic flours, eggs and adding fruits, yogurt (organic) ice cream and fresh fruits, we adorn the crepes, and this makes a lovely breakfast or brunch, meal or dessert.

INGREDIENTS: 2 cups Nutriflour, or Almond flour – organics (for a treat) 3 eggs (organic, free-run)3/4 oz unsalted butter, melted1/2 cup water

1 cup 1% milk

2 tbsp Splenda (sugar replacement natural)

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 liquid.

Add remaining 1/2 cup milk, and the water, sugar, 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 liquid 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 and cook until light brown.  Remove crepe from pan and fill with your favorite filling. Crepes may be served with fresh peaches and cream. For an elegant dessert, roll crepes around ice cream, cover with strawberries and whipped Cream. You may add your favorite fruit topped with yogurt ice cream and for those who wish to, you may add a small amount of whipped cream and/or chocolate syrup.

This healthy recipe is so deliciously delightful, and serves 6 dessert crepes. In order to keep the calories lower, use just the yogurt ice cream and eliminate the syrups and whipped cream.

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Filed Under: Breakfast and Brunch Entrees, Desserts, TRADITIONAL HOLIDAY RECIPES, Vegetarian Entrees

MY OLD FASHIONED BLACK BEANS

Posted by Carole-Anne on April 1, 2008

Baked beans is an “old thyme favorite” of mine so Healthy Recipes insists this be part of our recipe collection.  The nutritious part of beans is a given; full of protein, healthy carbohydrates, use sugar replacement Splenda (brown) and molasses, which is the uncrystallized syrup produced in the refining of sugar, and voila – a few spicy items and we have a fine baked bean dish.

INGREDIENTS:

1 lb dried navy beans (2 cups)

Water

3/4 cup Spanish onion, chopped

4 oz salt pork, diced (optional)

1/3 cup Splenda brown sugar

3 tbsp dark molasses

1 tsp sea salt

3/4 tsp dried mustard

Dash of freshly ground pepper 

NOW FOLLOW ME:

Rinse beans; add to 1 1/2 quarts/liters of water.  Bring to a boil and simmer 2 minutes.  Remove from heat; cover and let sit for 1 hour.  Add water, if necessary, to cover beans.

Heat beans to boiling point; reduce heat and cover to simmer 1 to 1 1/2 hours, or until just tender.  If you boil the beans, they will burst, so watch carefully.

Next, drain the beans, saving the liquid.  Layer the cooked beans, chopped onion, and salt pork , if you are using pork, in a Dutch Oven or old fashioned crockery bean pot.

Combine brown sugar, molasses, sea salt, dry mustard, freshly ground black pepper, and the saved bean liquid.  Pour over beans.  If necessary, add a little water just to, almost cover beans.

Cover and cook in oven at 350F degrees for 3 hours, uncovering and stirring occasionally during that time period.

Uncover and cook beans for another 30 minutes until you reach the desired consistency.

Healthy Recipe serves 6 people.  This is a fantastic recipe, with or without the pork.

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Filed Under: Beans, Lentils, Grains, Chili, Healthy Cooking for Arthritis, TRADITIONAL HOLIDAY RECIPES, Vegetarian Entrees

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