Buckwheat Crepes With Potato & Mushroom Fil Recipe
12 large Buckwheat Crepes
1 lb Portobello or shiitake
1 tablespoon Olive oil
1 tablespoon Butter
2 Cloves garlic, minced
Salt to taste
3 large Yellow onions, chopped
1 teaspoon Olive oil
2 large Russet potatoes
1/2 cup Dry white wine
Flat-leaf parsley, coarsely
Fresh ground black pepper
4 oz Swiss or Fontina cheese, grat
Clean the mushrooms and cut them in 1/2-inch dice. Heat a tablespoon
of olive oil and a teaspoon of butter in a big non-stick skillet
and stir the minced garlic in it for a minute. Add the mushrooms and
a little salt, and saute for 10-12 minutes, until they are tender and
starting to sizzle.
In another skillet, cook the chopped onions in the remaining olive
oil and butter, with a dash of salt, until they are soft and turning
Peel the potatoes and cut them in 1/2-inch dice. Combine them in a
saucepan with the white wine and enough water just barely to cover
them, as well as Half a tsp. of salt. Bring the water to a boil,
lower the heat to a simmer, cover the pan tightly, and cook for 10-15
minutes, until the potatoes are just tender. Remove the lid and
continue cooking gently, stirring once or twice, until the liquid is
reduced and thickened to a sauce. Stir in the sauteed onions and
mushrooms, as well as chopped parsley and fresh-ground black pepper
Allow the potato-mushroom mixture to cool slightly, then fill the
crepes. Spoon 2-3 rounded tablespoons of filling across the center of
each crepe, then sprinkle a litle grated cheese over the filling
before rolling or folding the crepe loosely over it. You should have
about a dozen filled crepes.
Cover the crepes loosely with aluminum foil and bake in a 350 degree
oven for 10-15 minutes, or until they are hot through and the cheese
is completely melted.
Source: "The New Vegetarian Epicure" by Anna Thomas
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Food Tips of the Week
A few tips on healthy eating
In planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
The problems associated with reduced carbohydrate diets
Its all the rage, but it is truly safe for you?
Reducing carbohydrates might mean missing out on required nutrients from 'good' carbohydrate foods which should be part of any well adjusted diet, specifically those obtained from vegetables, fruits and grains.
Increased consumption of animal-based products might lead into elevated consumption of saturated fat and cholesterol, which most authorities believe will increase the probability of coronary problems.
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The nutrients called 'flavonoids' which exist in these foods are thought by experts to have properties as anti-carcinogens.
Nutritionalists looking into the effects of flavonoids believe they may well also have numerous healthy benefits, amongst them, antiviral and anti-inflammatory capabilities.
A good number also help you lose weight, so should be included in every weight loss regime.
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