Rice Flour Crepes with Black Beans & Guacamole

Due to the fact that rice flour pairs perfectly with taco-worthy fillings such as avocado, beans, cheese etc. gave me inspiration for this meal. This flour is a staple of South east Asia, Japan & India. Rice flour or rice powder is very different from rice starch, which is produced by steeping rice in a strong alkaline solution.

The technique of frying with rice flour has become universal. Rice absorbs less oil than other flours while frying, resulting in fewer calories from fat and a less oily product. Even many fast food restaurants dust their french fries with rice flour to give them that characteristic, satisfying crunch. By blending traditional wheat or cornstarch batters with rice flour will lighten the batter up and reduces some of the ‘gumminess’.

Rice flour is well suited to crepes but it is important to make them in thin, crisp rounds. If they are too thick the most likely they will crack if you are wrapping filling inside.

The recipe I’m using for my crepe stacks is pretty much a basic crepe recipe with rice flour substituted for all purpose flour. For the classic Asian rice ‘crepe’, coconut milk and turmeric are generally used.

This combination of flavors was very interesting. The recipe seems kind of long but it comes together fairly quickly. It certainly will be a ‘keeper’ for us.

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Rice Flour Crepes with Black Beans & Guacamole
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Course Main Dish
Cuisine American, Asia, Mexican
Servings
Course Main Dish
Cuisine American, Asia, Mexican
Servings
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Instructions
Rice Flour Crepes
  1. In a pitcher, whisk all ingredients together until smooth. Refrigerate for at least 30 minutes while preparing the rest of the recipe.
Crepe Filling
  1. In a large skillet, heat oil over medium-high heat. Add turkey; stir-fry until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserve, soy sauce, ginger & red pepper flakes. Remove from heat & set aside.
Guacamole
  1. In a bowl, coarsely mash avocados, lime juice, salt, garlic, onion & cilantro with a fork. Cover & refrigerate until ready to use.
Black Beans
  1. In a bowl, combine all ingredients except chicken broth (or water). In a food processor, pulse 1/2 cup of the mixture with broth until smooth. Add to mixture in bowl & stir to combine well.
  2. Heat griddle to a medium-high temperature. Using a 1/4 measure, pour batter on griddle. With bottom of 1/4 cup measure, enlarge crepe by making circular motion in the batter. Cook each crepe for about 2 minutes until bottom is lightly browned. Lay on a plate until ready to use making sure not to let them dry out.
Assembly
  1. On each serving plate lay one crepe. Spread each with some of the guacamole, top each with some of the turkey filling, black beans, diced fresh tomato & a sprinkle of smoked Gouda cheese. Repeat with 2 more layers on each plate. End with a swirl of guacamole for some eye appeal. Serve extra beans on the side if you wish.

Mango – Orange Chicken Breast

Mango anything always sounds good to me. What isn’t to like about a ripe mango?  Of course, its versatility as a fresh fruit, in salsa, baking, paired with meat etc. makes it pretty appealing. A few years ago, Brion & I spent 3 months in Cuenca, Ecuador. It was quite an ‘adventure’ but a valuable experience for us. If you follow my blog, you may recall the article I posted in July 2016 entitled ‘Dutch Apple Pie’.     

Today, I wanted to tell you about the ‘markets’. Ecuador is famous for its colorful indigenous markets. Because the city of Cuenca sits high in the southern Andes mountains, it experiences spring-like weather year round. Small farms that surround this Colonial city grow a variety of lush produce in the rich, volcanic soil. These farmers bring their produce to these markets to sell to the vendors.

Cuenca has at least six major markets that usually entail a mix of indoor and open-air vendors. It is mind boggling when you see it for the first time. They sell a myriad of fruits and vegetables along with seafood, pork, beef and chicken, not to mention clothing, shoes, cook wear, sunglasses, etc, etc, etc. Of course, then there’s the fresh flower markets. All quite an amazing sight to see!!

As a rule, when it comes to chicken breast, I like to stuff them. I decided today,for something different, I would grill them as is and top them with some of those gorgeous mangoes.


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Mango - Orange Chicken Breast

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Course Main Dish
Cuisine American

Servings

Course Main Dish
Cuisine American

Servings

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Instructions
  1. Mix spices on a plate; add chicken, turn to coat both sides of each breast. In a large skillet, heat oil & add chicken; cook 6-7 minutes on each side or until no pink remains.

  2. Meanwhile, prepare couscous as directed on package, omitting salt & oil. Place couscous on serving platter & lay chicken breast on top. Cover to keep warm.

  3. Add red pepper & green onion to skillet; cook for 1-2 minutes. Add mango, orange segments, cilantro & dressing; cook another minute or until heated through, stirring occasionally. Spoon over chicken.

Black Bean Soup with Thai Chicken Rolls

Soup seems to be one of those comfort meals synonymous with cooler winter weather. So far, here in northern Alberta, Canada our winter has been very mild. Black bean soup has become one of my favorites. Of course, as usual there’s a little fond memory tucked away that I’d like to share with you.

For the many times Brion and I have spent holiday time on California’s Monterey Peninsula, I’m never quite able to absorb enough of it’s images. There’s something about the sea — the waves, the salt air, the broad expanse of blue, the ambiance of coastal living that forever calls us back.

It was on one of these trips that we were ‘snooping’ around an area called the Barnyard Shopping Village. Built in 1976, this Carmel landmark features more than 45 boutique shops. It’s cascading levels and beautifully landscaped courtyards create such a relaxed and peaceful atmosphere. There are about eight locally owned restaurants offering various cuisine options. We came across one called ‘From Scratch’ restaurant. Sounded good, so we went in. There was either outdoor or indoor seating available. It turned out the food definitely had that ‘homemade’  flavor. Over the years we have made a point of always going back to have one of those great meals when we are in Carmel.

One of the first meals I had there was a Veggie Wrap  that in my opinion, was to die for. It consisted of romaine lettuce, avocados, cucumbers, walnuts and cream cheese in an over-sized tomato basil tortilla. For some reason it seemed to disappear from the menu so I tried the famous ‘From Scratch’ Black Bean Soup. It was just wonderful! Upon returning home I started making a very easy version. No need to do any soaking of the beans overnight. One of these 4-ingredient recipes using canned beans. Of course nothing like the one ‘From Scratch’ but still tastes great especially when served with some Thai Chicken Rolls.

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Black Bean Soup with Thai Chicken Rolls
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Course Lunch, Main Dish
Cuisine American
Servings
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Instructions
Easy Black Bean Soup
  1. In a blender, place 1 can of black beans, chicken broth, salsa & cumin. Blend for about 10 seconds to lightly puree.
  2. In a saucepan, over medium heat, combine the pureed bean mixture with remaining can of beans. Simmer until hot. Ladle into 2 bowls; top with a dollop of sour cream & a sprinkling of fresh cilantro.
Thai Chicken Rolls (12 rolls)
  1. Unroll dough on a work surface; pinch seams to seal & press into a 12 x 9 -inch rectangle. Cut into 12 rectangles.
  2. In a small skillet, heat oil. Add chicken; cook 4-5 minutes, stirring occasionally, until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, soy sauce, ginger & red pepper flakes. Divide mixture evenly between the 12 rectangles; placing some filling on long side of each rectangle to within 1/4" of short ends.
  3. Preheat oven to 350 F. Starting with long side, roll up. Pinch ends to seal; place seam side down on a parchment lined baking sheet. Brush with beaten egg & bake 10-15 minutes until golden brown.
Recipe Notes

Summer Picnic # 4

                                                        MENU

                    ROSEMARY HAM   *   CAJUN CHICKEN     WRAPS    

             THAI CHICKEN   *   PEPPERONI     PASTRY PINWHEELS    

                  FRESH FRUIT with CHEESE, CAKE or in CUPS   

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Wraps, Pinwheels & Fresh Fruit Picnic
Keeping it light & simple but still adding a touch of gourmet.
Instructions
Tortilla Pinwheels
  1. Spread each tortilla with herb & garlic cream cheese as well as a thin layer of hot red pepper jelly.
  2. For the 3 ROSEMARY PEPPER HAM pinwheels, place 1 of the Asiago cheese slices on left side. Next lay 1/3 of ham slices followed by a length of 6 spinach leaves. Repeat with 2 more tortillas. For the 3 CAJUN JAMBALAYA CHICKEN pinwheels, place 1 of the strong cheddar slices on left side. 1/3 of chicken slices followed by a length of 6 spinach leaves. Repeat with 2 more tortillas.
  3. Starting on the left side, roll tortillas up tightly. Wrap in plastic wrap for several hours or overnight. At picnic time, trim a bit off each end; slice each roll into 8 pieces. Secure with a tooth pick if you think its necessary. Place in fridge until picnic time.
Pepperoni Pinwheels
  1. On lightly floured surface, roll puff pastry sheets slightly. Spread mustard over all pastry. Divide & arrange pepperoni slices on the 2 pastry sheets, sprinkle with cheese & oregano. Tightly roll up pastry; gently pinch edge into roll to seal. Wrap in saran wrap & refrigerate 2-3 hours. Preheat oven to 425 F. Line baking sheet with parchment paper. Cut pastry into 30 - 3/4 slices. Place on baking sheet. Bake 15 minutes or until golden & slightly puffed.
Thai Turkey Pastry Pinwheels
  1. In a large skillet, heat oil over medium-high heat. Add turkey; cook 4-5 minutes, stirring occasionally, until no longer pink. Stir in remaining ingredients. Cool before using.
  2. On a lightly floured surface, roll puff pastry sheets slightly. Spread Thai turkey mixture over all pastry to within 1/2" of edges. Tightly roll up pastry; gently pinch edge into roll to seal. Wrap in saran wrap & refrigerate 2-3 hours. Preheat oven to 425 F. Line a baking sheet with parchment paper. Cut pastry into 30 - 3/4" slices. Place on baking sheet. Bake 15 minutes or until golden & slightly puffed.
Fresh Fruit with Cheese, Cake Cubes or in Cups
  1. On 6 wooden 8" skewers, alternately thread the strawberries, cheese cubes & cantaloupe. On another 6 skewers, alternate strawberries with cake cubes. Layer 6 plastic cups with colorful fresh fruit combos. Serve all as is or with a flavored yogurt for an easy dip.
Recipe Notes
  • Herb & Garlic Cream Cheese Spread can be purchased or make your own. I found a  great recipe for this spread on allrecipes.com which I used in my pinwheels.
  • If you choose, you could lay some pickle strips or red pepper strips at the edge of the left side of the tortillas creating a center in your pinwheels.
  • If you feel like your picnic needs one more item, add your favorite salad to the mix.
  • You might want to include some  flavored yogurt  for dip to go with the fruit items.
  • You should have roughly about 48 pinwheels, 60 pastry pinwheels & 18 desserts.

Barbecue Salads x Five

No barbecue is complete without adding a few salads. More than just greens topped with a dressing, there are many versions of coleslaw and pasta salads as well as vegetable and gelatin salads. Without a doubt, you can make them as simple or fancy as you like or have the time for.

Every family seems to develop its own salad favorites. For our family, it was my mother’s ‘German’ version of potato salad. This was not the ‘Hot German Potato Salad’ which you most often see in recipe books. Her’s was a very basic potato salad, not a lot of ingredients, but the dressing was what made it special to us. Like so many German recipes it had that sweet-sour taste.

Over the years, either in the commercial food industry or at company barbecues, etc. I have used and shared her recipe many times. It has never failed to draw great reviews but strangely enough I think my husband is the only person I’ve known who didn’t care for potato salad in any fashion.

There are endless ideas for barbecue salads. In today’s blog I thought it would be nice to post a medley of five different kinds. I think you will find they are reasonably quick and easy to prepare as well as good accompaniments to most any meat being barbecued.

        Potato Salad   –   Chick Pea Pasta Salad   –   Candied Nut & Gorgonzola Salad                          Barley, Corn & Pepper Salad – Fresh Spinach & Vegetable Salad 

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Barbecue Salads x Five
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Servings
servings
Ingredients
Potato Salad
Candied Nut & Gorgonzola Salad
Barley, Corn & Pepper Salad
Servings
servings
Ingredients
Potato Salad
Candied Nut & Gorgonzola Salad
Barley, Corn & Pepper Salad
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Instructions
Potato Salad
  1. Cook potatoes in salted water. Cool, peel & cube. Combine potatoes, eggs, & onion. Blend together dressing ingredients & pour over potato mixture; mix well. Cover & refrigerate for several hours. Just before serving time, add sliced radishes & more salt if necessary. Mix well.
Chick Pea Pasta Salad
  1. Cook pasta according to pkg. directions. Drain & rinse under cold running water until cold. Combine pasta with next 8 ingredients in a medium bowl. Pour dressing over salad; toss to coat evenly. Cover & refrigerate for several hours. Arrange greens on serving plate & top with chick pea mixture or mix greens into salad, your choice.
Candied Nut & Gorgonzola Salad
  1. In a skillet over medium heat, melt sugar stirring constantly. Add nuts, stir until nuts are coated. Remove nuts from skillet; spreading them out on a sheet of aluminium foil to cool. In a large bowl, combine greens, dried fruit & Gorgonzola cheese; refrigerate. At serving time, combine salad with dressing, toss gently; add candied nuts & toss again.
Barley, Corn & Pepper Salad
  1. Cook barley to desired tenderness. Drain; rinse with cold water. In a large bowl, combine all salad ingredients; toss well. In a jar with a tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss to combine. Serve at room temperature or chilled.
Fresh Spinach & Vegetable Salad
  1. Combine first 8 ingredients in a large bowl. At serving time, drizzle with dressing choice & top with toasted seeds.
Recipe Notes
  • If you like raw cauliflower, try adding a cup of it sliced along with some crisp, crumbled bacon bits to your potato salad. It adds a whole new dimension to an old favorite.