Buckwheat Crepes with Ham and Asparagus

Crepes or Galettes - the name is interchangeable in my book. Either name defines a thin pancake filled with either savory or sweet goodness. These savory dinner pancakes come with a mind to use up some of the ham slices that fill my freezer after the holidays. That's a good thing; I do love ham. These are easy to make, and don't require the fussiness of making them ahead of time, a 24-hour resting period, or rewarming. I'm happy with how these turned out, and hope you will be happy with yours, too.

Ingredients: 

1/4 cup buckwheat flour

3 heaping Tbs Measure 4 Measure flour or whole wheat pastry flour

1/4 tsp salt

1 egg, beaten

2/3 cup milk alternative, I used unsweetened soy milk, or milk

butter

3-4 fried eggs

1/4 cup grated yellow cheese, I used Daiya dairy free cheese

15-20 stalks asparagus, trimmed

6-8 slices ham

Directions: Mix the flours together with the salt. Add the egg and milk, then beat until frothy. Add more milk if needed to make a thin pancake batter. Heat about one teaspoon of butter in a 10-inch skillet over medium heat. Add about 1/4 cup batter, swirling the batter around the bottom of the skillet to cover the skillet bottom.  Allow to cook for about 2 minutes. The crepe is done when the bottom turns brown, and the top is no longer shiny, about 3 or 4 minutes. I like to add the sprinkle the cheese down the middle of the crepe just before it is done cooking, so the cheese has time to melt. Covering the pan for a minute assures melted cheese! Remove the crepe to a plate, cover to keep warm. Continue cooking until all the crepes are cooked. Prepare the remaining ingredients while the crepes are cooking. Heat another teaspoon of butter in a second skillet over medium heat. Add the asparagus, rolling to make sure the spears cook on all sides. Cook until they turn a bright green, about 3 minutes. Remove the asparagus from the skillet and keep warm. Add the ham to the skillet, cooking until heated through. Finally, cook the eggs, 1 per person. I like mine either over easy or over hard, however, poached is the more traditional way with eggs. 

To assemble, lay one cheesy crepe on each dinner plate.  Top with 2 slices of ham, 5 stalks asparagus, and one egg. Fold the edges of the crepe over and serve. 

Serves 3 or 4 

Stealthy Cooking Tip: If you're using a gluten free flour, do make sure it has xanthan gum as one of the ingredients. Xanthan gum works like gluten, so that flour holds together. Measure 4 Measure and several other brands work fabulously. Serve with a side salad or fruit for a complete meal.

Ramen with Mushrooms, Broccoli, and Baby Bok Choy

It's fall, officially, and that means it's soup time! I love soup year-round, but I especially love it in the fall. I like the warmth and how it's the ultimate comfort food for me. This soup is a ramen bowl with a miso-chicken broth that's filled with my favorite veggies. So much goodness in one bowl! With all the variety, it can easily be a one dish meal. 

Ingredients: 

1 tsp olive oil

1/4 cup vertically sliced onion

1 tsp minced garlic

1 tsp minced ginger

1/2 cup broccoli florets

2 baby Bok choy, sliced diagonally into 1-inch pieces

1 cup sliced mushrooms

1 quart water

2 eggs

2 tsp chicken broth

2 tsp miso

1 piece ramen

1/2 tsp salt or to taste

Directions: 

Heat the olive oil in a nonstick skillet. Add the onion, garlic, and ginger and cook until the onion turns translucent, about 5 minutes. Add the vegetables, along with 1/2 cup water and allow to steam. Turn off the heat. 

Start the eggs while the vegetables are cooking. Add the eggs and water to a medium size pot. Bring the water to a boil, then boil the eggs for about 8 minutes. Remove the eggs to allow them to cool slightly. When they're cool enough to handle, peel them and slice them lengthwise. Add the chicken broth and miso to the water along with the ramen. Cook the ramen for the amount of time recommended on the package. Add the vegetables to the ramen. Taste, then add salt as needed. Serve by ladling into bowls. Top each serving with the sliced hardboiled egg. 

Serves 2

Stealthy Cooking Tip: For a gluten free option, try Lotus brand rice ramen. I find it at Costco, very reasonably priced. And, oops! You may notice that I forgot to put the egg on when I took the photos!