Pickling green beans is a snap, and one great way to preserve the bean harvest. I pick a double handful of green beans every morning from my small garden patch. The abundance of beans provide enough to can and eat fresh.
Green beans are one of my favorite veggies to grow. They hide so well– camouflaged with the leafy branches of green– that they provide a delightful game of “find me if you can.” Wax beans have a harder time of undercover work as their pale yellow sunshine is much easier to spot than their green counterpart. I grow both to star in my Four Bean Salad.
The Secret Recipe
Fermented foods are great probiotics.
My friend Lea brought green bean pickles to our church “pot bless” dinner. One bite and I knew that I had a new favorite canning recipe for green beans. When I asked for her recipe, she let me in on her secret. She bought Mrs. Wages Quick Process Kosher Dill Pickle Canning Mix on the canning aisle at King Soopers and simply added the vinegar and water to it. The recipe made more than a half gallon of pickling juice.
The remaining brine for pickling green beans can be kept in the refrigerator in a glass jar or other non-reactive container for the next small batch. Brass, copper, iron and galvanized kettles should not be used when making pickles as these metals are likely to cause undesirable color changes or react with the acid or salt to produce unwholesome substances.
The Process
I started with just three pints of whole green beans placed in sterilized jars. After pouring boiling pickling juice over the beans and capping them with a canning lid, I put them in a hot water bath for 10 minutes. Leave ½ inch of head space in each jar before capping. Quarts should be processed for 15 minutes. The mix made enough brine for 7 quarts of pickles. Even though green beans are a low acidic food, when pickling green beans, the vinegar adds the necessary acid, and they are not susceptible to salmonella and do not need to be pressure canned. The hot water bath process will destroy bacteria, yeast and mold that could affect the pickles.
After 10 minutes I removed the jars from the hot water bath and let them sit on the counter to cool for 24 hours at which point they were ready to eat. I heard the lids seal with a pop as they cooled. Make sure to hot water bath according to the directions. Check that the seal is good, and the center of the lid is down and not up. If a jar does not seal, store it in the refrigerator and use it first. Our daughter and son-in-law visited, and I brought out a pint of green bean pickles, cooled in the refrigerator. They were an instant hit.
More Recipes
These green bean pickles are as easy as my recipe for Easy Peasy Sweet and Sour Dills made with cucumbers found in my cookbook Eat What You Grow: Easy Garden Recipes for the Backyard Homestead. I might have to increase my bean patch next year.
Click to order from Amazon.
Thank you for providing recipes that are simple to prepare yet are still delicious. As a new gardener, I appreciate these recipes and look forward to trying them all!
The plant produces steviol glycoside which makes it sweet.
Grow stevia plants in your garden to produce a natural sweetener with no calories. To get more bang for my buck from my garden, I plant varieties that are expensive to buy at the supermarket. Stevia qualifies as a contender for garden space using that criteria. With no calories and no reported side effects stevia is an important herb for every home gardener because of the natural, calorie-free sweetness found in its leaves.
Stevia is a tender perennial that loves the warm sun and dies back in a freeze. In my Rocky Mountain climate I start seeds inside 7-9 weeks before I transplant outside. Germination takes 10-20 days at 68-70 degrees. The seeds should be sprinkled on the soil surface and lightly covered with a planting soil without fertilizer.
Germinating Seeds
Stevia seeds are extremely fine and difficult to
sprout. This year I got five plants to
sprout out of 10 seeds. I started the
seeds under grow lights in a flat made from a deli tray that had a clear
plastic domed cover in order to keep the seedlings hydrated and protected from
temperature fluctuations.
After all danger of frost has passed and the ground has warmed up, I transplant outside. It’s June 6 and my stevia seedlings are still hardening off on the front porch as we had snowfall on May 21st this year. I moved them to a plant stand in the shelter of the east-facing front porch the end of May to acclimate to outside temperature fluctuations. We have very cool nights this close to the mountains.
Cultivation Tips
Stevia likes full sun and well-drained soil. It does not tolerate extreme climate changes. Plant your stevia so that it has about 18 inches of room to call its own. It prefers loose, loamy, well-drained soil. It will grow 1 to 3 feet in height, depending on the length of your growing season. In warmer climes stevia can grow into a two-foot shrub. Mulch to prevent the plant from drying out on hot summer days.
Stevia doesn’t like soggy soil, so make sure that it has
good drainage, or the roots could rot. A sure sign of rot is wilting from which
the plant doesn’t recover after watering. Fortunately, few insects bother
stevia plants. Use a low nitrogen fertilizer when feeding
stevia. Tip-prune to encourage
bushiness. Harvest before flowering occurs in late summer and dry upside down
in bunches. Cool temperatures intensify
the plant’s sweetness, so harvest late in the season but before frost. Plants mature in 55 days.
Cloning Stevia Plants
In order to capitalize on plants that sprout, I take cuttings from the growing plants. To make a cutting, choose a branch with at least two leaf nodes and cut the branch from plant with a sharp knife or single edge razor. Strip the branch of all but the top four leaves and place stem in a small planting container firming the growing medium around the cutting. Space the cuttings about two inches apart in the container. Moisten the soil and put the container in a gallon zip lock bag. If the bag has too much condensation while the plants are rooting, just open the zip lock and let the moisture evaporate before resealing. By using cuttings, you can overwinter stevia and multiply your stevia planting with these clones from your seedling plants. In cold areas, bring plants in and place under 14 hours of fluorescent lighting hung three inches above the plants.
How to Process Stevia Plants
Use the fresh leaves during the growing season to sweeten
tea. The sweetness in the leaves is approximately one-fourth as concentrated as
the white, powdered stevia sold at the store. Leaves are 30 times sweeter than
sugar. A single plant yields up to a 1/2 lb. of dried leaf. All parts of the
plant are sweet, but pick the herb’s short-stemmed leaves for fresh use. Leaves
can be sun-dried, powdered and stored in an airtight container for future use.
Sweeten your morning tea with powdered stevia leaves.
When sweetening with powdered leaves, use about 1/8 teaspoon
of dried stevia to equal the sweetness of 1 teaspoon of sugar. A general rule
of thumb is that 2 tablespoons of stevia powder equals 1 cup of sugar. Remember, while stevia will withstand the
heat of cooking, it will not caramelize like sugar or feed yeast for breads,
For winter use, dry the stevia by cutting the plant,
securing the branches with a rubber band, and hanging them upside down in a
sunny window until dry. Strip the leaves
from the plant and process the dried leaves in a blender or food processor
until powdery.
How to Make Stevia Extract
Start with clean stevia leaves,
either fresh or dried. I rinse off my fresh leaves and give them a spin in the
salad spinner.
Chop the stevia leaves. Place the
chopped leaves in a glass jar, and then pour in enough vodka to cover the
leaves.
Label the jar and put in a cool spot out of direct sunlight for two days, shaking or mixing gently a few times per day.
Don’t let it sit longer to try and
get a stronger flavor. Longer steeping can increase bitterness. Don’t include
stems so you have more material. They don’t contain much steviol glycoside,
which is what makes the stevia sweet.
After two days, strain the leaves
through a coffee filter or other fine material. Take the raw extract and
cook it gently over low heat until it is reduced by half. Do not boil it, or it
will burn and taste nasty. Store in a dropper
bottle, if available, or any small jar for future use.
I planted Avalanche snow peas, or, as they are sometimes called, edible pea pods, as soon as I could work the ground which this year was March 27thjust six days into Spring. It was a beautiful Spring day of 67 degrees on the eastern plains of Colorado with a spectacular Rocky Mountain backdrop. True to their name, the peas have been snowed on three times, so far. The last snow was on May 20, with a 4- inch heavy, wet snowfall after two weeks of 70 degree weather. That’s a Rocky Mountain Spring for you! Undeterred, they sprouted within 10-12 days and flourished in the cool, damp weather of early spring.
From Seeds
Between snows
In the Jung seed catalogue they were described as: sweet. crisp, deep green snow peas. The
semi-leafless (afila-type) is rare in snow peas, but an advantage as these 30
inch plants are self-supporting and pods are easy to see for picking. Double pods are set at every node (The
main difference between node and internode is that the node is the point of
attachment of leaves to the stem whereas the internode is the distance between
two consecutive nodes. Node and internode are two structural parts found in the
stem. The stem is one of the two structural parts of a vascular plant, the
other part being the root).
I am already seeing visions of little pea pods in my stir
fry recipes. One of my favorite early
spring recipes with pea pods is Asparagus Tortellini Salad which I serve as a
side dish or light supper with fresh fruit and cheese. This is a simple recipe that incorporates
those lovely spring veggies.
Recipe
Tortellini Asparagus
Salad with Peas
Ingredients:
Asparagus, medium bunch (12-15 stalks) cut into one inch pieces
1 cup edible pea pods or frozen peas
1 eight ounce package of tortellini cheese-filled pasta
4 oz. goat (feta) cheese
1/3 cup cream, milk or evaporated milk
1 Tablespoon butter
Chopped parsley or chives for garnish (optional)
Directions:
Add tortellini to boiling water in a large saucepan. Cook for recommended time.
Add chopped asparagus and peas to the tortellini the last two minutes of cooking.
Pour the pasta, asparagus and peas into a strainer and plate in a bowl or on a platter.
While the pasta is cooking, make the cream sauce.
In a small saucepan over a low heat crumble the feta (goat) cheese into the butter and milk. Whisk till the cheese dissolves into the creamy mixture.
Pour the cheese sauce over the plated pasta salad.
Garnish with parsley or chives as desired.
Serve immediately. If there are any leftovers, place in refrigerator. This salad is also good cold or reheated in microwave.
What’s
the most dangerous creature on earth? Without question the answer is: the
mosquito. Mosquitoes and the diseases they spread have been responsible for
killing more people than all the wars in history.
Mosquitoes are carriers for some of humanity’s most deadly illnesses, and they are publicenemy#1 in the fight against global infectious disease. Mosquito-borne diseases cause millions of deaths worldwide every year with a disproportionate effect on children and the elderly in developing countries.
With Spring’s arrival, outdoor activities increase, and the inevitable swarm of blood-sucking mosquitoes storm our cottages and castles. My husband is one of those individuals that are “sweet meat” to Summer’s invading hordes.
Last summer I used a natural mixture that seemed to decrease the mosquito element in our environs. I sprayed this concoction on my husband, around windows and doors, on our patio and front porch, and around the backyard fire pit area with the good result of few or no mosquito population. If the spray just kept mosquitoes at bay, it would be enough, but the repellent has the added benefit of being non-toxic to people, plants and animals.
DIY Mosquito Repellent
Recipe:
1 big bottle blue mouthwash
3 cups Epsom Salts
3 stale beers
Mix ingredients and put in a spray bottle to spray anywhere you sit outside. Good for 80days!
Preventing Mosquito Attacks
Avoid perfumes: Mosquitoes sense body chemicals, such as the
lactic acid in perspiration.
Wear light clothing: A
mosquito looks for the movement of dark objects.
Stay inside during early morning and at dusk: During the heat of the day, most mosquitoes rest in a cool place and wait for the evenings, although they may still bite if disturbed.D
Use mosquito repellent spray: Mosquitoes detect carbon dioxide exhaled by their hosts many feet away and zero-in on people and other animals they seek to bite. Since we can’t quit breathing, spray the pests away!
Other practices to reduce infestation
include:
Empty standing water every week: Mosquitoes hatch from eggs laid in places that are or will be filled with water. They cannot develop in running water and water that is present less than a week.
Prevent water from accumulating in containers including tree holes, ditches, sewage and septic system water, catch basins (storm drains), non-chlorinated swimming and wading pools, decorative ponds, bird baths, flower pots, buckets, clogged gutters, abandoned tires, and water-retaining junk and debris of all sorts.
Empty water out of them on a weekly basis.
Disease Transmission
Only female mosquitoes bite, because a blood meal is usually
required for egg laying. All male mosquitoes, and the females of a few species,
do not bite. They feed on nectar and other plant juices instead of blood.
Once a female mosquito finds you, it lands, inserts its proboscis
and probes for blood vessels beneath the skin. When it finds one, it injects
saliva into the wound. The saliva contains an anticoagulant that ensures a
steady, smooth flow of blood. Unfortunately, the mosquito’s saliva also may
contain pathogens such as malaria parasites or encephalitis virus. This is how
mosquitoes transmit disease.M
Malaria
Mosquitoes transmitting malaria kill 2 million to 3 million people and infect another 200 million or more every year. Tens of millions more are killed and debilitated by a host of other mosquito-borne diseases, including malaria, filariasis, yellow fever, dengue and encephalitis.
Mosquito-Borne Encephalitis Diseases
Mosquitoes pick up the virus usually from an infected bird and transmit the disease to other animals, such as birds, horses or humans. Horses and humans are generally thought of as “dead-end” hosts because they do not produce enough virus to infect mosquitoes. Thus, dead-end hosts are not involved in the spread of disease.
West Nile Disease
In recent years, the West Nile virus has been the most common disease transmitted by insects and their relatives, including mosquitoes, other biting flies and ticks. West Nile virus arrived in the United States in 1999, inside an infected mosquito or bird.
West Nile virus is transmitted predominantly by Culex mosquitoes. Culex are medium-sized mosquitoes including the house mosquitoes that develop in urban areas, and the western encephalitis mosquito more commonly found in rural areas Adult Culex mosquitoes do not fly far from where they develop as larvae. And unlike other mosquitoes that die with the coming of the first hard frost in autumn, the house mosquito can “over-winter” in protected places like sewers, crawlspaces and basements.
Like all encephalitis producing viruses, West Nile virus survives in birds and/or mammals, using them as reservoirs. Most birds and mammals survive infection, while the mosquitoes that bite them can ingest the virus and infect other animals they bite, including humans.
My kombucha jar wears a doily to hide the SCOBY for my husband’s sensibilities.
Kombucha has been appreciated by humankind for a very long
time and has become a continuous treat at our home. Its origins are lost, but kombucha probably
originated in China over 2000 years ago.
Kombucha is a fermented tea which means that its production involves the
breakdown of sugars by bacteria and yeast.
This fermentation process is similar to brewing wine and beer and making
sourdough bread.
Probiotics Function
Fermentation enhances the preservation of foods. Eating fermented foods can also boost the number of beneficial bacteria, or probiotics, found in your gut. These bacteria line your digestive tract and support your immune system, as they absorb nutrients and fight infection and illness. Since 80 percent of your immune system is located in your gut, and the digestive system is the second largest part of your neurological system, it’s no surprise that the gut is considered the “second brain.” The bacteria that live inside our intestines break down our food. But they also modulate things like our blood sugar and even our immune system.
Probiotics have been associated with a variety of health benefits, including improved digestion, better immunity and even increased weight loss. Although more research is needed, animal and test-tube studies have found that kombucha could help protect the liver, decrease blood sugar and reduce levels of cholesterol and triglycerides. Two thousand years of human consumption would indicate kombucha’s merit and enjoyment.
I find the process of making fermented food fascinating. My first foray into wine-making opened up the invisible world or wild yeast which I explored in an earlier blog post Hunting Wild Yeast & Other Game. That exploration led me to hunting the kombucha SCOBY.
What is a SCOBY?
SCOBY is the acronym for {Symbiotic Culture Of Bacteria and Yeast). A scoby is the living home for the bacteria and yeast that transform sweet tea into tangy, fizzy kombucha, It looks like a thick, rubbery and cloudy mass that aids the fermentation process of kombucha. Kombucha is made by adding a SCOBY to green or black tea with sugar added for the SCOBY to feed on. The mixture is then allowed to ferment for 5-7 days. In the fermentation process the tea becomes effervescent as the SCOBY consumes most of the sugar during the fermentation process. There is very little sugar left in the recipe after fermentation. Kombucha has a minimal alcoholic content of about .5%. Pregnant women should consult with a health professional about consumption of this probiotic drink.
Requirements for Success
Tea, sugar, water & a SCOBY create kombucha
I use a continuous brew kombucha method to ensure that I always have a supply for daily consumption and to reduce the time spent replenishing our family supply. The only equipment needed is a 2-2 ½ gallon glass container with a tap for dispensing the kombucha. I found a glass dispenser at Walmart for $14.99. Avoid ceramic containers as they will release lead into the kombucha due to its acidic nature.
Besides the container the only other necessities are a
SCOBY, black or green tea, sugar and distilled or filtered water. Tap water contains chlorine and other
additives that will kill the SCOBY, so it is essential to use filtered or
distilled water when brewing kombucha.
If you don’t have a friend who is brewing kombucha who will supply a
SCOBY, they are available on Amazon for about $9.99 which is how I acquired
mine. You can create a SCOBY from
scratch, but in the interest of time I ordered mine on-line.
When brewing kombucha, cleanliness is essential. As in canning, cleaning and sterilizing both equipment,
your hands and workspace is necessary to keep harmful bacteria from invading
the tea. My dishwasher and antibacterial
soap for my hands and counters have supplied the necessary cleaning procedure. If your SCOBY develops mold, dispose of it
and start over. Contaminated kombucha
can develop salmonella!
Recipe and Process
Ingredients:
6-8 green or black tea bags (or 2 Tablespoons loose tea)
1 cup organic raw sugar or honey (I have used raw honey effectively, but sugar is more cost effective.)
1 kombucha SCOBY
(I repeat the tea process three or four times the
first time I fill my continuous brew container.
Only one SCOBY is required for the entire dispenser.)
Directions:
Place tea bags in 8 cup jar and add the boiling water;
Allow the tea to steep until cool.
Take out tea bags.
Dissolve sugar in tea.
Add 4 cups cold water.
Pour tea into drink dispenser.
Add SCOBY to cooled tea with a cup of starter kombucha tea. High temperatures will kill the yeast in the SCOBY, so temperatures less than 105 degrees are needed for a SCOBY culture to live.
Cover the mouth of the dispenser with a dishtowel, coffee filter or muslin. I use an over-sized hair tie to secure a coffee filter over my drink dispenser. Do not use cheesecloth as fruit flies love kombucha and will find their way into the kombucha for a party. Do not use a lid as kombucha requires oxygen for fermentation.
Set the drink dispenser in a warm place where it will not be
disturbed and let it ferment for 5-7 days.
Little bubbles will form showing that fermentation is taking place.
Begin tasting the kombucha after 5-7 days until the flavor suits your taste. The longer it brews, the more acidic it becomes. I like mine on the sweeter side and bottle it sooner rather than later. I use recycled wine bottles for bottling the kombucha before putting it in the refrigerator to stop fermentation and to extend its shelf life.
Health Benefits
If you already eat a whole foods-based diet, drinking
kombucha regularly is a great addition that can help you maintain peak immune
health, which trickles down into an impressive number of benefits for your overall
health. Kombucha usually contains a bit
of caffeine (since it’s made with tea), but the amount is small when compared
to coffee, tea, soda and other popular caffeinated beverages. Typically, about
one-third of the tea’s caffeine remains after it’s been fermented, which is
about 10 to 25 milligrams per serving for black tea.
You can also add fresh fruit to flavor kombucha. Flavors are limited only by one’s imagination. If you add flavoring, consider that when storing the it. For example, fresh fruits will go bad in the kombucha long before the drink. I use fruit concentrates from Piping Rock to flavor my brew and increase health benefits of the drink. Just a small amount of concentrate in the bottle flavors and enhances the kombucha.
Blueberry juice concentrate has many health benefits. Blueberries get their blue color from anthocyanins that are a type of white blood cell that fights inflammation. Research suggests the anthocyanins in blueberries can be as effective as medicine at lowering blood pressure in healthy adults. So, we’re seeing that blueberries not only fight the root cause of diabetes (inflammation), but also boost our gut’s “good bugs” and combat insulin resistance. Kombucha made from green tea is likely to be even more beneficial, as green tea itself has been shown to reduce blood sugar levels.
Elderberry syrup may benefit respiratory health; they have been used to support healthy lungs in folk wellness practices. Elderberries support the cardiovascular system as well, and are believed to influence blood lipid levels and arterial flexibility. Blueberry and elderberry concentrate make healthy additions.
SCOBY Growth & Reproduction
To keep your continuous brew kombucha going, add more sweetened
tea as you drink it down. The SCOBY will
continue to feed on the fresh sweetened tea and transform into a refreshing
probiotic drink. The mother SCOBY will
add layers to its culture with each addition of fresh tea infusion. The mother’s life will deteriorate after
about a month. At this point it is simple
to remove the SCOBY (remember—clean hands and utensils) and peel the older SCOBY
from the newly minted SCOBY. It is very
easy to peel the layers apart but very tough to cut. I found that out through experience. Cutting does not hurt the SCOBY, but it is
tough to slice vertically,
As the SCOBY grows each month, it is a simple procedure to save baby scobies peeled from the mother in a SCOBY hotel. Store the baby SCOBY in a bit of already-made kombucha in a glass jar while not using it so you have it on hand to start a new batch when you want it, or give it as a gift for friends wanting to start kombucha production. It will be “active” for several weeks when it’s stored in some kombucha at room temperature on a counter top or in a pantry. I have also added old scobies to my compost pile to activate composting. Other enthusiasts have fed old scobies to the chickens.
One of my favorite things is homemade bread fresh from the
oven and slathered with butter. After 50
years of daily meal preparations, I have some recipes that deliver enjoyment and
satisfaction “over the moon.” My
mother-in-law shared this recipe with me 40 years ago or more. It’s what one would term “a keeper,”
This recipe requires no kneading which makes it simple and easy to stir together. I use a large Tupperware bowl with a seal-able lid to mix the ingredients because the dough is refrigerated for three hours or overnight before baking. Alternately, a cook could use a dishtowel or plastic wrap to cover the bowl while it is refrigerated.
No Refined Sugar
One of the best features of the recipe is that it requires no refined sugar. Molasses is a sweetener that is formed as a byproduct of the sugar-making process. Molasses is a thick syrup made during the sugar-making process. It comes from crushed sugar cane or sugar beets. Unlike refined sugar, molasses also contains some vitamins and minerals including Vitamin B6, calcium, potassium, copper, iron, magnesium, manganese and selenium.
After baking the bread in the oven, one should let the bread rest in the pan as it will continue to bake (just like cookies) and firm up the texture. Personally, I have never been able to resist the magnetism of hot, fresh-baked bread of any variety.
Best Pan
I bake my raisin bread in an angel food cake pan because the texture of this bread is dense, and I have found over the years that a large artisan loaf has difficulty cooking the center of the loaf without charring the outer edges of the bread. The angel food cake pan solves that problem due to its center funnel. An angel food cake pan delivers consistent texture and doneness throughout the loaf without scorching the outer edges.
This recipe makes a large loaf of bread. When our children were at home, the raisin bread vanished in a twinkle. Since I cook for two now, I freeze half the loaf for a later day. This bread would also serve as a delectable basis for French toast or bread pudding. It’s great to share at get-togethers, teas or brunch buffets
Recipe
No-Knead Raisin Bread
Ingredients:
5 cups flour
1 cup quick oats
2 packages yeast (original not rapid rise)
1 Tablespoon salt
2 cups water
½ cup light molasses
1/3 cup shortening or oil
2 eggs
2 cups seedless raisins
Directions:
In a large bowl combine 3 cups flour, oats, yeast and salt.
In a medium saucepan over low heat, heat 2 cups water, molasses, and oil or shortening until warm. You should be able to test the temperature with your finger. It should be only slightly above body temperature. If the liquid is too hot (above 135 Fahrenheit), it will kill the yeast.
With mixer at medium speed, slowly pour the warmed liquid into the dry ingredients.
Beat 2 minutes.
With spoon stir in eggs, raisins, and remaining 2 cups of flour.
Cover and refrigerate for 2 hours or overnight.
To Bake:
Grease or spray an angel food cake pan.
Spoon raisin bread dough into pan and smooth to even height.
Let dough rise in a warm spot until double in size (about 1 hour),
Preheat oven to 350 degrees.
Bake for about 70 minutes. Bread will sound hollow when thumped when it’s done.
May you enjoy this recipe for the next 40 years as I have for the past 40. Blessings to you and yours.
My son gave me a crepe pan for Christmas which was his subtle way of inducing more crepes from my kitchen. The specialized pan made it easy to create uniformly thin crepes perfectly.
My family loves crepes. We often eat them as a light supper or
festive luncheon. My son recently brought home a recipe that makes a scrumptious
breakfast especially for kids with sleep-over guests.
At our family get-together luncheon crepes were requested. Our son brought bananas and Nutella to the occasion for each of us to try. Oh my!!! I was hooked from the moment the hazelnut chocolate spread bananas hit my taste buds. Besides being delicious the crepes had healthy aspects as well.
Bananas are rich in antioxidants and several nutrients. A medium-sized banana has about 105 calories. Bananas hold very little protein and almost no fat.
Bananas are rich in potassium and fiber. They may help prevent asthma, cancer, high blood pressure,diabetes, cardiovascular disease, and digestive problems. One medium-sized banana contains 422 milligrams of potassium.
Potassium also helps
muscles to contract and nerve cells to respond. It keeps the heart beating
regularly and can reduce the effect of sodium on blood pressure.
Potassium may reduce
the risk of kidney stones forming as people age. In turn, healthy kidneys make
sure that the right amount of potassium is kept in the body.
I want to share our family’s delicious delight with crepes, so here’s the easiest crepe recipe you’ll ever find.
Basic Crepes
Ingredients:
3 eggs
6 Tablespoons flour
3 Tablespoons softened butter
½ cup milk
1 teaspoon vanilla
Directions:
Put all ingredients in a blender and mix.
Let sit for 20 minutes.
Spray crepe pan with cooking spray and heat pan over medium-high heat.
When water drop sizzles on heated pan, pour a small amount of crepe batter in center of pan and swirl to cover pan with a thin layer of the batter.
When bubbles appear on the top surface of the crepe, flip the crepe and quickly toast the other side. (Due to the hot pan and a thin crepe, this happens very quickly.)
Place crepe on a plate and continue cooking individual crepes.
Place paper towel between each crepe to keep them from sticking together
Filling:
Banana
Nutella
Slice a banana on an open crepe and drizzle with Nutella. Fold the crepe over the filling and enjoy!
This crepe recipe makes 5-6 crepes. It’s easy to double for more!
Welcome to Country Parson's Wife, I'm Dr. Mary Ellen, author, teacher and wife of a country pastor for 50 years. My blog is dedicated to a lifestyle built on faith, family, simplicity and self-sufficiency that enhances the health, peace, beauty and industry of our homes and gardens.
My prayer is that you be encouraged and propelled into the abundant life God has prepared for you.
![]("https://bluehost-cdn.com/media/partner/images/countryparsonswife/760x80/760x80BW.png")
Recent Comments