GF Crepes

This morning I was in the mood for crepes. I decided to forgo my usual recipe and make some gluten free ones; since I am experimenting with Gluten Free recipes lately. I found a recipe from Gluten Free Mom and let me just say these were really good! I have been eating crepes since I was a little girl and I thought these tasted and looked just like my regular crepes. Ehric had at least 3 or 4 of them, and when I asked how they were he said, "Amazing as always!" That just melted my heart! I will definitely make these again!

Notes: For the milk I used Blue Diamond Vanilla Almond Milk and for the flour I used Bob's Red Mill Gluten Free All-Purpose Flour. I cooked my crepes in my cast iron crepe pan. This batch made 12 crepes.

Poutine

For lunch today I am enjoying Poutine, which is French Fries with Gravy & Cheese Curds. It is something that I like to eat every once and a while or when I can get my hands on some fresh cheese curds. I first tried this dish near the Maine-Canadian border when I was in my early 20s and fell in love with the combination of ingredients. What is strange to me is that I was raised in a French-Canadian family but do not recall us ever eating this dish. I do remember how much I loved it when my parent's would bring home Cheese curds after a trip to Canada though.

In my dish above I used a beef based gravy, baked fries and a fresh cheese curds. It is so good!

Cold Snap

We are in for a cold snap for the next four days. Tonight we are supposed to be in the negatives and tomorrow the high will be 10 degrees (if we are lucky)! So I decided to make some Pea Soup to enjoy over the next few days. Whenever I make Pea Soup I think of my Pepere who used to make this soup when I was a child. Unfortunately I never got his recipe before he died, so I usually make the recipe off a local bean company's bag. Tonight I couldn't find the recipe I usually use, so I combined a couple recipes to make this delicious soup!

Green Split Pea Soup with Ham

1 lb dry Green split peas
1 Chicken Bouillon Cube
6 cups water
Ham Bone or 1/4 lb smoked ham, diced
1 cup chopped celery
1 medium carrot, diced
1 small onion, chopped
1 clove garlic, minced
1 bay leaf
1/4 tsp thyme
salt and pepper to taste

Sort and rinse peas. In a 6 to 8 quart pot, add peas, bouillon cube and water. Bring to boiling; simmer 2 minutes. Remove from the heat, cover and let stand 1 hour. Add ham bone, celery, carrot, onion, garlic, bay leaf and thyme; heat to boiling. Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove bone; cut off meat and dice. If desired, remove bay leaf then put vegetable mixture through food mill, blender** or sieve. Return meat to soup; season to taste with salt and pepper.

Note: I usually use a hand held immersion blender.