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
Course Main Dish
Cuisine American, Asia, Mexican
Servings
Course Main Dish
Cuisine American, Asia, Mexican
Servings
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.

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


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 # 3

                                                      MENU

SPICED CHICKEN POTATO LOAF    *    SAVORY PORK POTATO LOAF

BARLEY, CORN & PEPPER SALAD * CANDIED NUT & GORGONZOLA SALAD

                                  SOUR CREAM BLUEBERRY TARTS

 

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Savory Pork Stuffed Potato Loaf
Recipes from some of this picnic menu are featured in previous blog posts. SPICED CHICKEN STUFFED POTATO LOAF - from April 8/16. SALADS - from June 9/16. SOUR CREAM BLUEBERRY TARTS - from July 7/16.
Instructions
Savory Pork Filling
  1. In a large bowl, combine water & seasonings. Add pork & mix well. In a skillet, cook pork mixture until no longer pink. Remove from heat; drain on paper towels while it cools.
Potato Loaf
  1. Boil potato, mash & cool. Fry bacon, drain & crumble. In a small bowl, combine yeast with lukewarm water; whisk until yeast is dissolved. Let stand about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well. Add bacon; mix until just combined.
  2. Stir in flour, one cup at a time. When dough is completely blended, turn onto a lightly floured surface. Knead dough about 10 minutes, until smooth & elastic. Place dough in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size, about 1 hour.
  3. Remove risen dough from bowl, turn onto lightly floured surface; roll dough to about a 12" x 15" rectangle. Place a large piece of parchment on a sheet pan. Roll dough onto your rolling pin then unroll onto parchment paper. Place 1/2 of the cheese down the center of dough, top it with pork, green onions & remaining cheese.
  4. Fold short ends in about 1". Using parchment, roll from the long side in a jelly roll fashion. Press down slightly to make a flatter shape. Cover with plastic wrap; allow to rise for 15 minutes while preheating oven to 375 F. Brush with egg wash if preferred. Bake for 25-30 minutes until golden.
Recipe Notes
  • If time is of the essence, use purchased frozen bread dough or pizza crust.
  • This picnic is definitely favored by men due to the 'hearty' potato loaf sandwiches.