These corn and rye crepes came out of a new found passion for Socca (a thin, unleavened crepe using chickpea flour). If you have not tried them, definitely add it to your list of things to make! Finding myself lacking chickpea flour at an hour when the local Lebanese grocer that I buy it from was closed, I searched around from some sort of replacement and dug up a bag of yet to be tried, Stone Ground Corn Flour.
Corn flour is exactly what it sounds, yellow corn kernels ground until they resemble a fine powder. *Note: It is NOT Corn Meal! Corn flour, it turns out, has some awesome nutritional benefits to add an upgrade to the standard wheat flour used in crepes. Packed with Zinc, Iron, Carotenoids and Vitamin A, corn flour supports healthy enzyme function, immune system strength and cell growth. Top it off with almost 9 grams of fibre in a cup and you will marvel that something so tasty can be so healthy!
Spring time means the re-opening of outdoor Farmers Markets in Chicago and it took little prompting from a friend for me to hop on my bike to check out the Chicago Green City Market. An abundance of purple asparagus (totally new to me, I had only seen the green and white before!) and freshly picked shiitake mushrooms in brown paper bags called to me from the rows of vendors.
Mushrooms are miraculous little creatures, not only do they have incredible nutritional value when cooked and eaten (quick fact - the cellular make up of mushroom walls are not digestible until cooked and prevention nutrition absorption when eaten raw!), with low fat and high protein content, but they are also the key element in mycoremediation. Never heard of Mycoremediation? It is the incredible process of using fungi to eliminate toxins from the environment. Without getting too technical, let me try to briefly explain. We all know that fungi are decomposers, that same trait allows them to break down or sequester toxins in their environment. They have been used in oil and gas spills as well as areas with high levels of air pollutants to break down or absorb the toxins from the environment. Miracle food? I think so!
Spring mushroom and purple asparagus crepe filling
1 Medium Sweet Yellow Onion
1 Bunch Purple Asparagus
1 lb Shiitake Mushrooms (fresh)
Avocado Oil for cooking
Salt and Pepper to taste
Finely slice onion into rounds
Dry wipe clean the mushrooms and half
Snap ends off asparagus at natural breaking point
Lightly coat a deep frying pan or wok with oil and bring to medium heat
Add asparagus whole and sauté lightly until they turn a darker shade but are still crisp (do not over cook, they should have a bite to them still)
Remove asparagus from heat, add 1 Tsp of oil to pan and bring to high heat, add onions and fry on high until starting to brown, turn heat down, add mushrooms and cover
Cook for 5 minutes covered then remove lid, stir and cook until onions and mushrooms are tender season with salt and pepper
Fill crepes with onion and mushroom mix and top with 3-4 asparagus, fold in half and serve warm plain or with hummus
People often ask me what my cooking 'style' is and I always struggle to explain it because it is so broad. The best summary is that I will cook anything as long as it is delicious, healthy and wholesome. That means free of chemicals, preservatives, additives, and byproducts. It also means everything in moderation, just because coconut oil is healthy does not mean we should add it to everything! Just because honey is a sugar does not mean we can not have it once in a while! You will not find any dry, bland, cardboard reminiscent food here, healthy can still be crave worthy! There is everything from gluten free, vegan, vegetarian, organic, local, and season recipes here, I hope you find something tempting!