Anna Weicht

The Partner in Crime

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February 28, 2018

I have a confession to make - this is my first attempt at making crepes.  Now, I'm kicking myself that I waited so long to make them!  Surprisingly easy, crepes are whipped up (literally) in a blender.  They cook as fast as flapjacks too.  Needless to say, there will be more crepe-making in my future.  This delightful recipe comes from the April 2014 edition of Cooking Light magazine.  The original recipe calls for Swiss chard, but I could not find these greens in my grocery store, so I substituted them with kale.  The crepe-filling turned out wonderful with the changes!  The crepes are topped with a sprinkling of gruyere cheese for a beautiful finish.

Bon Appetit!

Tips:

You can use any type of greens for this recipe...such as Swiss chard, kale, spinach etc.

You do not have to caramelize the onion.  You can simply cook the onions until they are tender.

The crepes can be made ahead!  Make the crepes, and then stack them between paper towels.  Store in the f...

October 17, 2017

This beef stew is a perfect meal for a chilly autumn day.  I don't know where I first got this recipe, but I have had it a long time.  I love slow cooker recipes, because when you don't have the time in the evening to prepare a meal, the slow cooker provides!  Meaning that you can throw a bunch of ingredients in the slow cooker in the morning and then in the evening, you have a delicious home-cooked meal.  This French onion beef stew has a wonderful flavor that is a delight to the taste buds.  To make this stew extra special, serve it with cheese toast; it is delicious!

Bon Appetit

Tips:

Before serving (any meal), taste the dish to see if it needs salt and pepper.  Add and adjust your meal according to how it tastes.

For those new to broiling (but really want to make the cheese toast), there is typically a broil option on your oven (most ovens with have a button that says 'broil').  My broiler option automatically heats the oven up to 500 degrees F.  You move the rack u...

August 1, 2017

The first time that I saw a clafoutis was at a little French café in Santa Fe, New Mexico.  I remember thinking, "I don't know what it is, but I want it."  The clafoutis that I had in that café was beautiful, sweet, and simplistic.  Clafoutis are traditionally made sweet with fresh fruit.  Cherries are the usual choice of fruit, but you might see any type in this classic French dish.  I decided to do a savory one as I have a lot of tomatoes from my garden that I needed to use.  The recipe is simple, and you can change it according to your tastes.  If you can make pancake batter, then you can make a clafoutis.

Bon Appetit!

Tips:

You can use any mature cheese such as: gruyere, mature comté, or cheddar.

The recipe calls for cherry tomatoes, but any small tomato will do.  I used small Roma tomatoes from my garden, and the results were lovely.

You can also use different herbs too.  The next time I make this, I will use a thyme and chive combination.  Some herbs to c...

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