Wednesday, July 28, 2010

Breakfast Crepes

This crepe recipe can be eaten for any meal and stuffed or stacked with your favorite sweet or savory topping. I enjoy serving breakfast food to my family with fresh fruit, so I topped mine with fresh, organic strawberries. My daughter topped hers with homemade blueberry syrup, and both were delicious. This recipe is super easy and quick - even for a novice.

What you need: 

  • 1 1/2 C Flour
  • 1/4 Tsp Salt
  • 1 1/4 C Milk
  • 4 Eggs
  • 3 Tbs Butter, Melted
  • 1 Tbs oil (for the skillet)
What to do:
  • Preheat a skillet or omlet pan to medium low.
  • Place the flour in a deep bowl and gradually whisk or stir in the milk. Whisk until well blended. 
  • Add eggs, salt and melted butter.
  • When the skillet is hot, pour 1/4 cup of batter in the skillet at a time into the pan. Gently swirl the batter around in the skillet to spread the batter.
  • When the bottom of the Crepe is slightly browned, turn it over and cook the remaining side briefly.
I rolled these Crepes and stacked them with strawberries and maple syrup, but you could stuff them with fruit, scrambled eggs and salsa, or just about any topping you prefer. 

Tuesday, July 20, 2010

My Favorite Chuck Roast Recipe

#1 Disclaimer: I only make this recipe with 100% GRASS FED BEEF Chuck Roast. (I know, Chuck Roast is much fattier than other roasts. However, because it is 100% Grass Fed, the meat has a different fat content and consistency than grain fed / feed lot raised beef.)The cooking temperature and time reflect the unique make-up of this healthier meat.

  • Using a fillet knife, remove as much of the fat as possible from the roast.
  • Preheat an iron skillet / dutch oven at 225 degrees F.
  • Place the roast in the hot skillet. (You may have pieces that are not attached to the main roast anymore. That's ok. Just place all of the pieces in a small pile in the skillet.
  • Sprinkle generously with dried chopped onions or 1-2 medium sized onions, minced.
  • Sprinkle with additional seasoning of your choice: garlic powder, salt, pepper.
  • DO NOT add any liquid.
  • Cover the roast with the lid or cover tightly with aluminum foil.
  • Cook at 225 degrees F for 4-5 hours.
This roast will make its own juice and will be fork tender at the end of its cooking time. Leftovers from this roast make great sandwiches!