Whole Wheat Crepes with Summer Vegetables, Chicken and Figs

Whole Wheat Crepes with Summer Vegetables, Chicken and Figs


It’s been a long week, but one thing that got me through it was making and eating these delicious crepes. Why is it that you rarely see crepes on restaurant menus, anyway? They are so easy peasy to make, and they can be prepared ahead and frozen, ready to take out when you need them. If you’re planning on having them for breakfast, you can mix the batter the night before and then quickly cook them in the morning. You can fill crepes with savory foods or sweet tasty fillings, and they’re good anytime: breakfast, lunch or dinner. Are crepes healthy for you? That depends on what your filling is. Fill them with vegetables…healthy; fill them with Nutella or dulce de leche… NOT! The recipe below is on the healthy side. Enjoy them!

Oh, you might also like this recipe for Banana and Blackberry Whole Wheat Crepes

Servings: 5 Prep Time: 25 Total Time: 50 minutes to 1 hour


Ingredients for the Crepes:

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/3 teaspoon salt

3 eggs, lightly beaten

3/4 cup milk, or alternative milk

1 cup water

3 tablespoons olive oil, melted


Ingredients for the Vegetable Filling:

1 tablespoon garlic, minced

1 to 1-1/2 tablespoons olive oil

½ onion, finely chopped

1 red bell pepper, chopped

2 small eggplants, cut into ½-inch cubes (about 3 to 3-1/3 cups)

2 small crookneck yellow squash, cut into ½-inch . . . → Read More: Whole Wheat Crepes with Summer Vegetables, Chicken and Figs


Roast Potatoes with Chicken and Romesco

Chicken with Potatoes and Romesco Sauce


This is paella!

It has been a few weeks since I have posted a Mark Bittman Recipe, but this week I am hosting The Food Matters Project so I have to honor to pick the recipe and post it in it’s entirety. It’s a challenge to choose a recipe when you have 500 to select from, but the choice became clear when narrowed down to Spanish cuisine. Since I’m in Spain now, it just had to be Spanish. My husband is from Spain, and he has a summer program here. I’m the lucky duck who gets to come along with him (apart from the program), to enjoy seeing friends and family. This year, as in other years, I enrolled in great yoga class, enjoyed making rounds to the tapa bars, went to a village celebration hosted by some friends, had a week-end blast in Barcelona, and visited numerous sites in and around the town of León, in the Northwest.

Tapas and Montaditos at Cervercería Catalana


There’s nothing new about oven-roasted chicken, but Romesco sauce may be new to you. The sauce originates in the area of Tarragona, Cataluña, in the northeast of the country. The ingredients are fresh tomato, roasted bell pepper, ground raw or roasted almonds, garlic, and olive oil. It makes a great companion to roast chicken, beef, pork, grilled tofu, fish, or vegetables. The following recipe for roast potatoes with chicken and romesco is courtesy Mark . . . → Read More: Roast Potatoes with Chicken and Romesco

Chicken with a Variation of Ratatouille

Chicken and a Variation of Ratatouille


This week for the Food Matters Project, hosts Evi and Sam at Fifth Floor Kitchen chose Mark Bittman’s recipe Vegetables au Vin with Coq (pg. 466). The recipe listed a couple of ingredients that I just didn’t feel like eating this week, like bacon and green beans. The recipe also had chicken, onions, eggplant, olive oil, and wine—all right, I could do something with that.

For inspiration, I started out by drinking the wine and then I remembered a Paula Wolfert recipe that I posted a couple of months ago. Her recipe for samfaina is a Catalonian vegetarian dish very similar to ratatouille, but the eggplant is made into a puree and folded in to the cooked vegetables, and there isn’t any zucchini. Imagine folding baba ganoosh in with cooked peppers and onions. I thought that I couldn’t go wrong with that and my insight was correct. The chicken with a variation of ratatouille was a great success with my family and friends. (Pollo con samfaina may be a more accurate name for the dish.)


Servings: 6

Prep Time: 50 minutes

Baking Time: 20 minutes


1 whole chicken, (to be carved into serving portions)

1 onion, peeled, halved and sliced into 1/8-inch wide strips

1 red bell pepper, halved and deseeded

1 green bell pepper, halved and deseeded

1 eggplant

3 cloves garlic, minced

5 tablespoons olive oil

Salt and pepper to taste


1. Prepare the chicken by removing . . . → Read More: Chicken with a Variation of Ratatouille

Healthy Recipe: Chicken and Shrimp Jambalaya



This year Mardi Gras falls on Tuesday the 21st. The literal meaning of Mardi Gras is “Fat Tuesday,” and it’s the last day before Ash Wednesday, a Catholic holy day, and the first day of lent. Another way of saying Mardi Gras is PARTY!! In New Orleans and other places around the world, people are out for the last hurrah because after Fat Tuesday there won’t be (as) much partying for the next 40 days during lent. At least that’s the idea.

One Louisiana favorite dish is jambalaya, and it is consumed by tourists and New Orleans natives every year. It’s one is one of my favorite dishes to make—especially for a large crowd because it’s so easy to make. You just throw all the ingredients into a baking pan, cover with foil, and let the oven do its work. My sister, who lives in Louisiana, gave me a good recipe for jambalaya some years back, very tasty—but I thought it had too much butter and not enough rice for the amount of chicken and shrimp the recipe called for, so I made some adjustments with delicious results.

The recipe calls for Uncle Ben’s converted rice, which is the same thing as parboiled rice. I was skeptical about posting a recipe that called for this type of rice until I found out that nutritionally, it is about 80% as good as brown rice, so it is a better choice than white rice, and almost as good as brown . . . → Read More: Healthy Recipe: Chicken and Shrimp Jambalaya