Vietnamese Crepe' anyone?

• So I try to eat as healthy as I can, most of the time! However, I have kids and a husband and that makes it difficult at times. So when I'm trying a new recipe that seems to be healthy I just make sure I add bacon to the side for them. 

Here's my take on a Vietnamese Style Pancake or Crepe' that I recently seen in a cookbook. I omit things here and there and try as much as possible to make it my own with out taking away from the intended flavor. 

• 
  
• ½ cup brown rice flour
• 2 Tbs. cornstarch
• 2 Tbs. cake flour
• 2 green onions, sliced (¼ cup), divided
• 4 tsp. toasted sesame oil or olive oil
• 1 cup sliced mushrooms
• 2 large eggs, beaten
• 1 cup bean sprouts
• ½ cup chopped fresh watercress
• ½ cup chopped fresh mint
• ½ cup chopped sweet basil leaves

1. To make Pancakes: Whisk together your rice flour, cornstarch, and cake flour in medium bowl. Then whisk in 1 cup of water until the batter is smooth. Mix in 2 Tbs of your green onions.

2. Heat 2 tsp. oil in about a 10-inch skillet over medium-high heat. Add 3/4 cup batter, making sure you cover the entire bottom of the pan with the batter, you may have to tilt and roll the pan. Reduce heat to medium-low. Then arrange your 1/2 cup mushrooms on top of the Pancake, and drizzle with 1/4 cup beaten egg. Cover skillet, and cook about 5 minutes.

3. Uncover skillet, and scatter 1/2 cup bean sprouts over egg mixture. Cook 3 minutes more, or until the bottom of the pancake is golden and crispy. Arrange 1/4 cup watercress, 1/4 cup mint, 1/4 cup basil, and 1 Tbs. green onions over bean sprouts. (For you meat lovers this is where you can add the bacon (pre-cooked of course)). Fold Pancake in half, like an omelet, and slide onto plate. 

I also made a little sauce for this to drizzle lightly on top, 

1/4 tsp chile-garlic sauce, 

1 Tbs. soy sauce

1/4 tsp lemon juice

Remember make this recipe your own if you don't like something omit it and add something else that's the great part about cooking you can be creative. My husband like's the bacon and minus the watercress so make it your way and let me know what you did different or if you left it the same. 

Enjoy!

West woods Soup

Mmmm, Jambalaya. Or Ham and Beans...? Not quite sure so I did a twist on both! Creole was served tonight in my twist on a classic. It's still not summer hear but the cool weather isn't gone yet either so I mixed up a pot of West Woods Soup to take the chill out of the air and give me a taste of southern heat. With a bit of a healthy twist.

Sautee about a cup of wild green onions or onions of your liking
A cup of carrotts finely chopped
One leek finely chopped
4 gloves of garlic chopped
13 oz turkey sausage (kielbasa)

Sautee in a pan coaked with butter or spray. On medium heat.

In another pan take about 4-6 cups of chicken broth and two cans great northen beans and let simmer on low.
Add: 1 TBS Paprika
         1 tsp Oregano
          1 tsp ground black pepper
          1/2 tsp Thyme
          1/2 tsp garlic salt
         And a shake or two of Creole or Cajan seasoning

Then add your pan of sautee to your broth mixture simmer on low for about 10 mins. Enjoy!