This was the last of the challenges I signed up for this month; 2nd Annual Cavegirl Mystery Basket Challenge. No, I don't eat Paleo. Why this challenge then? To broaden my horizons about different diet types and to challenge myself to make something delicious that I normally wouldn't have created otherwise.
How's my Saturday otherwise? Meh. S woke up 2 hours after I did. I got caught up on some stuff (Check out my new link parties page?) and tweaked a few other minor annoyances.
He finally woke up. We lounged, had scramble, watched TV, played on the computer a bit. Then he got ready for work while I made the menu for next week. I wanted to get the grocery shopping done today so that we could have the WHOLE Sunday together.
I hit the floor running when I got home. Unloaded and put away groceries, ran the dog bed cover through the dryer again to get more hair off and to freshen it up a bit. She's not stinky but that thing gets stinky quickly. And the HAIR! OMG! The last time we washed it, I think we ran it through 4 drying cycles and there was still a CRAPTON of hair in the link trap. This time, I ran it four times, but it was considerably less hair.
Um...ate left over Chinese food for dinner, then prepped the nuts and powdered sugar for another batch of macaron. hehehehehe. These are PURDY! I mean, picture perfect purdy!
I'll post about that later. AND prepped the veggies for this one. The beet reduction took a while. I really wanted the flavor to be rich and deep. It truly is a syrup that is fabulous!
I had to select 4 ingredients from a list:
BASKET INGREDIENTS:
Pork Belly
Lump Crab meat
Chicken Livers
Beets
Parsnips
Macadamia Nuts
Pumpkin Seeds
Coconut Flour
Watermelon
Mango
Rainbow Chard
Avocado
These are the four I selected. I had the coconut flour from testing a recipe for her new cookbook. That was fun! I've never done anything like that before. I'd DEFINITELY do it again!! I just wish I could share about it with y'all. Oh well! I'm sworn to secrecy!
Peel and chop parsnips. Place in a saucepan full of cold water and bring to a boil. Boil until fork tender. Drain.
Pulse in a food processor until thick. Add 3 tablespoons coconut milk and process until smooth. Set aside.
Peel and chop beets. Place in a saucepan and add 1 cup of water and 1/2 cup honey. Bring to a boil and then simmer on medium low until beets are tender and juices have reduced.
Peel and chop beets. Place in a saucepan and add 1 cup of water and 1/2 cup honey. Bring to a boil and then simmer on medium low until beets are tender and juices have reduced.
Drain beets reserving pulp for another use. Simmer beet juice in a small saucepan until reduced to a syrup consistency. Keep warm.
In a food processor, pulse the eggs until lightly scrambled.
Add coconut oil and pulse until combined. Sift coconut flour into egg mixture and add salt. Pulse until combined.
Add 1/3 cup coconut milk and pulse until combined.
Heat a nonstick skillet coated with cooking spray over medium heat. Add 1/3 cup crepe mixture and cook until lightly browned. Flip and cook on second side until lightly browned.
Place crepe on a plate. Spread 1/8 cup parsnip puree down the center.
Top with 1 tablespoon chopped dill and 1/4 cup of crab meat.
Fold closest side over the filling then roll the crepe over to fold in thirds. Top with beet reduction.
Paleo Crab Crepes with Parsnip Puree and Beet Reduction
Yield: 4
Ingredients
- 2 c parsnips, peeled and chopped
- 3 c fresh beets, peeled and chopped
- 1/2 c honey
- 1 c water
- 3 T coconut milk
- 1/4 t salt
- 2 whole eggs
- 2 T coconut oil, melted
- 1/8 t salt
- 2 T coconut flour
- 1/3 c coconut milk
- 1 c lump crabmeat, picked clean
- 4 T fresh dill, chopped
- Peel and chop parsnips. Place in a saucepan full of cold water and bring to a boil. Boil until fork tender. Drain.
- Pulse in a food processor until thick. Add 3 tablespoons coconut milk and process until smooth. Set aside.
- Peel and chop beets. Place in a saucepan and add 1 cup of water and 1/2 cup honey. Bring to a boil and then simmer on medium low until beets are tender and juices have reduced.
- Drain beets reserving pulp for another use.
- Simmer beet juice in a small saucepan until reduced to a syrup consistency. Keep warm.
- In a food processor, pulse the eggs until lightly scrambled.
- Add coconut oil and pulse until combined.
- Sift coconut flour into egg mixture and add salt. Pulse until combined.
- Add 1/3 cup coconut milk and pulse until combined.
- Heat a nonstick skillet coated with cooking spray over medium heat. Add 1/3 cup crepe mixture and cook until lightly browned. Flip and cook on second side until lightly browned.
- Place crepe on a plate. Spread 1/8 cup parsnip puree down the center. Top with 1 tablespoon chopped dill and 1/4 cup of crab meat. Fold closest side over the filling then roll the crepe over to fold in thirds. Top with beet reduction.
0 comments:
Post a Comment