Dreaming

traditional kitchen design by boston interior designer Marie Newton, Closets Redefined

Morning crepes

2 large eggs
1 c milk
1/3 c water
1 cup all purpose flour (preferably bleached)
2 Tbl sugar
1 tsp vanilla extract
2 Tbl melted butter plus 2-3 teaspoons for coating the pan

In blender or food processor blend all ingredients (minus butter for pan) until smooth. Let sit covered in fridge for at least 1 hour (longer if you can)

Gently stir batter if separated. Heat a 6-7" non-stick crepe pan over medium high heat until hot. Wipe pan gently with butter coating the surface. Pour in 2-3 Tbl of batter and tilt/roll the pan to distribute batter into a thin circle. Cook until almost dry on top and lightly brown on edges- about 1 minute. Loosen edges with a spatula and flip over. Cook other side for about 15-30 seconds until lightly browned. Repeat with remaining batter.

You can have these for breakfast with fresh fruit or as a dessert with ice cream or other sweet filling...

You can slip into ziplock and refrigerate for up to 3 days or freeze up to 2 months.

Summers bounty... Nectarine Sorbet

We found a great farm stand that sells lugs of peaches and fresh fruit for $5 per box and so I have had to go through mounds of recipes to use up all the yummy fruit we bought. This great nectarine sorbet was one of our favorites...

6 ripe nectarines (about 2 lbs)
2/3 c. water
3/4 c suga
1 tsp Kirsch (or substitute equal amount of cherry syrup from canned cherries) or 1/4 tsp fresh lemon juice

Slice nectarines in half and remove pits. Cut un-peeled nectarines into small chunks and cook them with the water in a medium non-reactive sauce pan, covered. stir occasionally, about 10 minutes. Add more water if necessary during cooking process.

Remove from heat and stir in sugar until dissolved. Let cool to room temperature. Once cool- blend in food processor or blender until smooth. Stir in Kirsch or lemon juice.

Chill mixture thoroughly, then freeze in ice cream maker according to directions.

SB Chocolate Chip Cookies

Beat together:
1 lb butter (or 1/2 butter, 1/2 butter flavored shortening)
2 c brown sugar
1-1/2 c white sugar

Beat in:
2 Tablespoon vanilla
3 eggs

Add in:
about 5-1/2 c flour
1-1/2 teaspoon salt
1-1/2 teaspoon baking soda

After mixed add in 1 bag (4c) chocolate chips of choice

Refrigerate dough 1-2 hours or overnight (seem to cook better chilled). Drop 1 small ice cream scoop of dough on cookie sheet. Bake 325 for about 12-15 minutes. I like to take them out just as they start turning brown. They might not look like they are completely done but they will firm up as cooled down. If they have spread too much use your spatula to shape them into circles as soon as they come out of oven.

Enjoy

“Angle” Sugar Cookies

Tortilla Soup

A really good tortilla soup that I found in The Pioneer Woman Cooks blog. I would have a picture but we ate it all. Simple and delicious and not as fattening as some of her other recipes - especially for us that are not working a cattle ranch.

Recipe: Chicken Tortilla Soup
Prep Time: 10 Minutes | Cook Time: 1 Hour30 Minutes | Difficulty: Easy | Servings: 8

Ingredients
2 whole Boneless, Skinless Chicken Breasts
1 Tablespoon Olive Oil
1-½ teaspoon Cumin
1 teaspoon Chili Powder
½ teaspoons Garlic Powder
½ teaspoons Salt
1 Tablespoon Olive Oil
1 cup Diced Onion
¼ cups Diced Green Bell Pepper
¼ cups Red Bell Pepper
3 cloves Garlic, Minced
1 can Rotel Tomatoes And Green Chilies
32 ounces, fluid Low Sodium Chicken Stock
3 Tablespoons Tomato Paste
4 cups Hot Water
2 cans Black Beans, Drained
3 Tablespoons Cornmeal Or Masa
5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
Garnishes:
Sour Cream
Diced Avocado
Diced Red Onion
Salsa Or Pico De Gallo
Grated Monterey Jack Cheese
Cilantro
Preparation Instructions
Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)