Holy Crêpe

We hope every one had a great May long weekend. Things are starting to look a little more normal in our kitchen. There was very little damage after the flooding. My landlord finally replaced my oven with a shiny new one, and Emmett is back from Berlin!

Our good friend Morgan is pretty famous for his amazing crêpe batter. So after milking the recipe out of him before he went traveling, Emmett and I tried our hands at it.

This recipe leaves lots of room for playing with and adjusting to fit your tastes, also its super simple.

The Recipe

• 2 Cup Flour
• 4 Eggs
• 1 - 1 1/4 Cup Milk
• 1 Cup Water
• 1/2 tea spoon vanilla
• Pinch Salt

I think my favorite part about this breakfast, is that the batter gets better with age. It will keep in the fridge (covered of course) for about 3 days. (and day 3 is the best!)

So after you mix everything together in a bowl, I like to pour it into something with a spout. Like my big measuring cup. But this is your call.

In a frying pan, over medium heat, pour your crêpe batter into the middle of the pan. Then tilt the pan to evenly spread the batter. It wont take long before its time to flip. You aren't looking for a golden brown like you would be with pancakes. Just Cooked.



Once you flip it, it should only need about another min to be done.

Now for the fun part.

You can top it with just about anything you can think of. Some topping you can try;

-Peanut butter
-Honey
-Jams and Jelly's
-Nutella
-Maple Syrup
-Bananas
-Fresh Berries
-Whipped cream

The possibilities are ENDLESS!

Water Water Every Where.... *sigh*

So just as Emmett and I headed into our kitchen to start making a nice home cooked meal for out friend Scotty from Calgary, we notice a reoccurring puddle on the floor. Open the cupboard to under the sink to find a slow drip next to a tap. Any time we touched the tap to attempt to stop the leak, the drip got worse.

So to make a long story short..... We had take-out instead.

Sorry Scotty, next time.

In the mean time, please enjoy an episode of Cooking With Harmony.

Spicy Edamame Curry

Day 2 of the wok, time to use up the rest of the veggies.

Heat 1-2 tbsp peanut oil in a wok.
Stir 1-2 tbsp green curry paste into the hot oil, then add sliced white onion and tofu pieces (marinate in soy sauce beforehand for more flavour). This should smell really good. Chicken would also work great.

When onions are cooked, add 1 can coconut milk, half a bag of frozen edamame (no pods), and sliced celery or whatever other veggies you have around.

The edamame should be cooked in about 5 minutes. Pour mixture over bowls of hot basmati rice and sprinkle with chopped cilantro and/or green onion.

If you find the mixture to be a little too spicy but don't want to lose flavour try using coconut rice.

Recap:

1-2 tbsp peanut oil
1-2 tbsp green curry paste
1 sliced white onion
1 brick firm tofu (or chicken breast chunks)
soy sauce
1 can coconut milk
1/2 bag of frozen edamame (no pods)
1-2 stalks chopped celery
Rice
cilantro and/or green onion



Posted by Emmett

Miso Horny? Miso Stir-Fry

The other night Emmett and I made a yummy Miso stir fry to celebrate the purchase of our fancy new wok.

Because this dish was made before we thought of making the blog, there arnt any pictures of the food. Sorry.

So to make the miso dressing (is dressing the right word? Topping? Awesomesauce?) we used;

3 Tablespoons miso paste

3 Tablespoons soy sauce
1 teaspoon honey

We ended up chopping way to much veggies and had to double this.

Heat 2 tablespoons Peanut Oil in the wok with 3 pressed garlic cloves and about half a large onion.

Sautè until onions are clear.

Now here is where the fun part of stir fry kicks in. You can ad what ever veggies or meat (or meat substitute) you like. We used

• 1 brick extra firm tofu, marinaded in Soy sauce for 10 min, then pan grilled till some what golden brown
  
• 1 orange, yellow, and Red bell pepper
• 2 green onion stalks
  
• 1 celery stalk, chopped
• 2 handfuls of Mushrooms
• 4 baby Bok Choy
  

I think there may have been some other stuff in there. But really you can feel free to use what ever tickles your fancy. (Or what ever is in season and is CHEAP)

So we served the stir fry over rice made in a rice cooker, but this may be something to try over something like couscous.

Simply Butter

A wonderful food blog that I follow is www.omnomicon.com. I found this super simple recipe for making butter..... from SCRATCH!

And to my surprise it didn't take hours of *shake*shake*shakin*

Here is the link to the Omnomicon post.

It helps if you shake the cream in a some what rhythmical way, so if your having trouble findin the beat why don't you give Emmett's Simply Butter 2 mix a listen.

Posted By Cherisse

Om Nom Nom Nom

Welcome to Nom this Blog.

After a week of living together and eating very very yummy food, Emmett and I decided (okay I decided and then talked Emmett into it) that our dinners were just far to good not to share with the world* (read:Interwebs)

We are going to try our best to remember to take pictures of the step by step process as well as finished product.

The recipes posted here will be our own creations, or inspired by others recipes and given our own unique flair.

A bit about US

Neither of us have any official training in the kitchen, just years of trial and error. (And maybe a little instruction from our beloved M-O-M's) We try to eat healthy. But in all honesty, we could be having greasy hamburger one night and tofu the next.

There are many independent grocers and produce retailers in our area. We try to buy local fruits* (read:cheaper fruits) as often as possible.

Feel free to use any of our posted creations and post comments of what you think. We would love to hear from you!

Happy Eating!

Emmett & Cherisse

Posted By Cherisse