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
If you enjoy eating, but want to lose weight and also enhance your overall well-being, without doubt you ought to start a carefully calculated healthy dietary regime. In theory, this ought to take in 5 measures of grains and vegetables on a daily basis and also embrace the right blend of proteins, carbohydrates and fats.
The case against low carb diets
Its popular as hell, but it is truly safe for you?
Elevated consumption of animal-based products might lead into raised consumption of saturated fat and cholesterol, which most authorities believe will increase the probability of heart conditions.
Remember, one point that is frequently overlooked, it is extremely hard (though not technically impossible) for vegetarians to follow a reduced carb diet.
Cruciferous vegetables, Superfoods that help with Dieting
(includes Broccoli, Celery, Collard greens and Rutabaga)
These cruciferous vegetables are jam-packed with vitamins (folate and vitamin c, for example), minerals (eg. potassium), fibre, chlorophyll and antioxidents.
Over and above their most other great health properties, the vitamins and nutrients in these are believed by scientists to reduce the risk of cancer.
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