Kale & Sweet Potato Crepes!

Sunday’s are usually a favorite day of mine, the last hurrah of the weekend wrapped up into a day that usually lays wide open. This past weekend was full of close-to-home activities – Mike working in the shop and me cooking up a storm. We also had the usual grocery shopping, tidying of the house, wash – all the stuff you don’t really have time for during the week. All the really, really fun things. But, we did find a few hours to go hiking in the Wissahicken with the dogs, which always makes the day better. The trails wrap for miles, and for the majority of the trek, it’s just us. It’s gorgeous!

So, with August in full force, Mike is incredibly busy. It’s his ‘crazy time’, a time known to the carpenter as get while the gettin’s good. So, with him glued to the shop all weekend, it left me to get creative in the kitchen. An easy, yet hearty fancy-lookin’ meal I thought of for Sunday night didn’t take much prep, was different than what we normally go for, and hearty enough to fill Mike’s belly. Win-Win-WIn!


Kale and Sweet Potato crepes


Kale & Sweet Potato Crepes

3 tablespoon of olive oil
3 gloves garlic
1/4 cup feta cheese (more or less to taste)

4 hearty handfuls of kale leafs
1 cup string beans
1 big sweet potato (diced into cubes)

1 cup wheat flour
2 tablespoons melted butter
1/2 cup water
1/2 cup almond milk (or regular)
2 eggs

1. Mix all crepe ingredients together with a whisk, the butter being last. Put in fridge for 20 minutes to let bubbles die down.

2. Mix sweet potato with 1/2 the oil and roast at 375 for 15-20 mins

2. Sauté garlic with oil, then add kale & green beans. Sauté 10 min.

3. Add 1/4 of the crepe batter to a very hot frying pan (sprayed with olive oil) – flip after 3-5 minutes.

4. Once crepes are done, fill with sautéed kale & green beans, some sweet potato and a bit of feta and roll up.

Remember to work hard & cook hard!

Happy Sunday!


Roasted Red Peppers & Homemade Pesto

In Mike’s line of work, there are ups and downs – busy seasons and slow seasons – and the summer months are definitely busy. He’s in the peak of his busy season, meaning working almost 7 days a week, giving me a lot of down time. In other words, it’s busy season in the kitchen!

This past weekend, knowing Mike would have to work Saturday, I planned a me day. This typically involves Yoga or running, some sort of girly-thing (pedicure, eye brow waxing, haircut) paired with an hour or so flipping through Cooking Light, Pinterest or cookbooks to see what fun things I can cook.

I chose to make a roasted red pepper & tomato sauce that I could pour over grilled portobellos paired with a side of orzzo with homemade pesto. YUMMM!

First, to roast the red peppers and tomatoes. Suuuuuper easy. You slice them in half, rub them with a tad of olive oil, and put them in the over/toaster oven for about 20-35 minutes.

Roasted Red


2-3 handfuls of fresh basil
2-6 small garlic cloves (more or less depending on your taste)
2 tablespoons of pine nuts
2 tablespoons of parmesan cheese
2 red peppers (home grown if you have them!)
3 small-medium tomatoes (homegrown if you have them!)
6 tablespoons of olive oil
4 portobello mushrooms, stems cut off
3-4 tablespoons of balsamic vinegar
Orzzo pasta

Homemade pesto is an easy make too, especially if you have an abundance of basil. It’s such an amazing flavor, the fresh basil picked right from your windowsill or garden.

1. Pick about 2-3 handful of basil leaves, wash, set out to dry.

2. Put 2-4 garlic cloves into the food processor, along with 3 tablespoons of olive oil and chop. Add pine nuts, chop. Add 1 more tablespoon of olive oil, parmesan, then the basil leaves. Chop until pesto is creamy. Scrape out of food processor and set aside for cooked orzzo.

3.. Wash portobello caps, marinate in olive oil & balsamic and put in fridge for about 10 minutes – until goodness soaks in. Meanwhile, boil water for orzzo.

4. Put sliced peppers and tomatoes (rubbed in a pinch of olive oil) in oven at 400 for about 20 minutes. Peel off skin of peppers and put in food processor, along with 2 cloves of garlic and salt & pepper to taste. Blend.

5. Heat grill or grill pan to piping hot. Pull mushrooms out and grill on both sides for about 5 minutes.

6. Mix pesto with cooked orzzo. Top grilled mushrooms with the roasted red peppers. Enjoy!

Homemade Pesto

Here’s another meal, similar to the ingredients in the above, just instead of blending the roasted red tomatoes into a sauce, I stacked them on the marinated mushroom/grilled mushrooms, then topped with homemade basil. I paired this meal with a lemon, garlic and olive oil orzzo. So many variations, so little time! That’s why, I like to work hard and cook hard.

Happy Cooking!