light meal | Bewitching Kitchen

When I lived in Paris, I had crepes often. Once back in the US I made them at home every once in a while. However, I am the first to admit, not often enough. It is such a simple meal to put together, and yes, it can be light if you don’t go overboard on cream sauces and cheese. Our version is quite austere, so feel free to change it to your liking.

SAVORY CREPES
(from The Bewitching Kitchen)

1 cup milk
2 eggs
2 tablespoons olive oil
salt and pepper to taste
dash of nutmeg
1 cup all-purpose flour

fillings:
sauteed mushrooms
ham
cheese
tomatoes

To a blender, add all ingredients for the crepes except the flour. Blend for a couple of minutes, then add the flour and blend again until smooth. Place it in the fridge for 2 hours if you have the chance.

Pour 1/3 cup batter on a non-stick crepe pan (or small skillet), and cook on both sides. I like to brush a little oil before the first crepe, and work carefully with the flame to cook them to a light brown without browning too much. Place the crepes over a plate separated by parchment paper until time to assemble them. They can sit in the fridge for hours or even overnight.

Place a crepe on a surface, add your fillings to half the area, fold the other half over, then fold again to form a sort of triangle. Bake in a 350F oven for 10 minutes.

ENJOY!

to print the recipe, click here

Comments: With this meal, we’ve decided that crepes will be part of our regular rotation. The batter can actually sit in the fridge for a day or so, making it even simpler to get them going. The possibilities for fillings are endless, as you can imagine. Salmon with cream cheese and dill, sautéed shrimp, chicken breast in a cream sauce. We will quite likely stick with our versions, and serve a little something on the side. Like this delicious zucchini-sesame soup…

And of course, the icing on the cake…. my lunch next day!!!!

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When we go to Mexican restaurants, my default request is taco salad, in part because most other offerings are pretty heavy and the portions huge. At least when I have a salad the risk of getting into a food coma are a bit lower. The inspiration for this version came from many sources, and I must say I’m pretty happy with it. What made it special for me was the inclusion of red cabbage and jicama. Full disclosure: julienning the jicama was not particularly pleasant. A small price to pay.

TURKEY TACO SALAD
(from the Bewitching Kitchen)

for the dressing:
1 small bunch of fresh cilantro (no need for precision here)
1 tablespoon agave nectar
juice from 2 limes (about 1/4 cup)
1/4 cup grape seed oil

for the salad component:
1 pound ground turkey
1 tablespoon olive oil
1 tablespoon chili powder
2 tsp ground cumin
1 tsp kosher salt
3 cups shredded red cabbage
3 cups romaine lettuce, chopped
1/2 large jicama, peeled and julienned

Make the dressing: combine all ingredients in a blender or small food processor and puree until as smooth as possible.

Add the red cabbage to a large bowl and add half of the dressing to it. Leave it in the fridge for an hour or so.

In a large skillet, heat the olive oil, add the turkey and salt, and cook for a few minutes. Add the chili, cumin, mix, and drizzle about 1/4 cup of water to the pan. Cover, simmer gently for a few minutes, the remove the lid and allow most of the water to evaporate. Reserve.

Assemble the salad: Place the cabbage (already seasoned) on a serving platter, add the lettuce, jicama, toss gently. Add the cooked meat on top, and the additional reserved dressing.

ENJOY!

to print the recipe, click here

Comments: If you want to turn this into a vegetarian meal, omit the turkey and add roasted garbanzo beans instead. Or maybe sweet potatoes. The red cabbage gives it a very nice texture, and the jicama also contributes a lot. I just wish there was an easy way to deal with jicama, I am always afraid I’ll lose one or two fingers whenever I prepare it. But it has such a nice, fresh flavor. Totally worth the trouble.

I love this dressing. Definitely not for the cilantro-haters out there. Finally, what makes this perfect for me is the contrast of hot and cold. I’ve been planning many meals now with this in mind. We had a very small amount leftover and as usual, I was the lucky one who enjoyed it the following day. My husband is a real gentleman.

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