Crepes get a bad wrap.  Notoriously difficult to make, most people wouldn’t dare attempt them at home.  My easy, one-step solution for that: Lower your standards.  Don’t expect picture perfect crepes every time.  Don’t expect paper thin, French perfection.  Expect something that will taste divine, be filling and healthy … yet perhaps not perfect.  Honestly, in all the times that I’ve made these, I think they’ve come out perfectly thin, flat, and round exactly zero times.  And you know what?  They still tasted fantastic each time!

As a peanut butter lover, I can honestly say that these crepes have a distinct, yet not-over-powering peanut butter flavor.  They can be made sugar-free by replacing the sugar with Splenda (which I always do).  They contain no flour (gluten-free!) and are primarily egg pancakes, so they are very low on the glycemic index and are perfect for people looking for a sweet breakfast without all the carbs.  I drizzle mine with some agave nectar, but you can replace that with maple syrup or powdered sugar.

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We are stuck in that weird time of year right before spring when you are just plain tired of winter foods but the spring fruits and veggies haven’t really started to blossom yet.  As a result, cabbage salads are popping up all over the food blogosphere! Cabbage is perfect for this uninspiring time of year because it can make for a very light salad that evokes the upcoming spring.

This salad (or slaw) was the result of one of those what’s-in-the-fridge-that-I-can-make-something-for-dinner moments.  It is painfully easy.  Almost embarrassingly easy.  This would be fantastic to take to a potluck or a summer BBQ in a few months.  It is sweet and crunchy with a little kick! The recipe below makes enough for two people (or one very hungry person) so you would want to double or triple if you intend to share.  I used Fuji apples since that is what I had lying around but you can use whatever crisp apple variety you prefer.

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Having never worked with leeks, I was always so intrigued to hear them described as “creamy” on cooking shows (ok, mostly Top Chef).  How can an over-sized scallion be creamy?  It seems counter intuitive, against nature, and frankly, unbelievable.  Thoroughly intrigued nonetheless, I began inspecting leek recipes for one to sufficiently spark my interest.  As someone who doesn’t eat a lot of cream-based soups, the idea of using this allegedly creamy vegetable to achieve a smooth soup base was very appealing.  Plus, I’ve been dying to try out the new immersion blender my boyfriend just bought me!

The most common pairing I came across was leeks and potatoes.  I generally try to avoid potatoes (they aren’t South Beach friendly!) and I wasn’t happy at the idea of wasting these creamy leeks in a mess of pureed potatoes.  After reviewing a couple different leek soup recipes, I decided to venture out on my own.  The resulting creating is a hybrid of a couple different recipes, with my own added twist.  I’m proud to report that the result was utterly delicious!!

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During the depths of winter and the bone-chilling cold that comes with it, nothing comforts more than something hot, something thick enough to stick to your ribs, something tasty enough to break you free from the drab-ness of winter.  Oatmeal is neither a revolutionary nor a terribly novel addition to one’s collection of winter standbys.  However, there are delightful little ways to make this traditional breakfast far more exciting and tasty.  I have to thank Kalyn for the initial inspiration for this dish, and my dear friend Josh, who apparently is a peanut butter oatmeal lover.

This is less a recipe than simply a suggestion for experimentation.  I never use actual measurements and frequently just adjust the seasonings to my taste at the moment.  I do, however, always start off with steel cut oatmeal.  Unlike the standard rolled oats (think Quaker) that are most common today, steel cut oats haven’t been processed yet so they are round little grains.  Due to their unprocessed nature, they don’t cook nearly as fast as the flattened/rolled oats do (although I have seen Quick-Cooking Steel Cut Oats at the store but have yet to test them out).  Many people prefer steel cut oats because of their nutritional value (they are more fibrous and less processed than their rolled cousins which is great for people looking to up their whole grain intake!) however, I love their extra nutty flavor and almost chewy texture.

Traditional instructions for steel cut oatmeal generally require about 30 minutes of stove top simmering.  Frankly, when you are reaching for the oatmeal chances are good that you have no interest in standing over the stove for 30 minutes.  I certainly don’t!  I’m sure that my fellow-foodies would be appalled at my admitting that I actually cook my steel cut oats in the microwave (gasp!).  In a large bowl, combine about 1/4 cup of the steel cut oats with about 1 cup of water.  I always throw in a pinch of salt for flavor.  Then microwave at about 3/4 power level (on my machine it’s power level 7, but you probably will have to fiddle around with your levels to see what works . . . like I said, this isn’t really a recipe, more a license to experiment) in 5 minute intervals, stirring every couple minutes until it reaches the desired consistency.  Yes, this is a cheater’s method for what is traditionally a labor of love.  And, yes, you will probably still spend 15 minutes in front of the microwave.  But, hey, it saves you from washing a big pot afterward!  And for me, that’s justification enough.

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