So I have a big bag of tilapia that I've been slowly working through, and I decided to make them into a filling for crepes. I got a crepe pan in France and love making them, and this was a great way to make them for a dinner. For the crepes batter, whisk together 1C flour, 2 eggs, 1/2C milk, 1/2C water, 1/4t salt and 2T melted butter. spread about 1/4C around into a thin pancake, and when it loosens when you shake the pan, it's good to go.
For the filling, I started off by boiling a couple tilapia fillets until they flaked, while also sautéing an onion, carrot and some crushed cashews in a little olive oil, Old Bay seasoning and Italian seasonings. Then, I put the filling into a crepe topped with a little mozzarella, then folded and sprinkled with more Old Bay seasoning and coarse salt.
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Ginger cookies were a comfort food that I had all the time growing up, and this recipe still is so delicious. To make, combine 2.25C flour, 2t ginger, 1t baking soda, .75t cinnamon, .5t cloves, .25t salt, 3/4C melted margarine, 1C white sugar, 1 egg, 1T water and 1/4C molasses into a dough. Form into walnut sized balls, roll in sugar, then bake at 350 for ~13 minutes. Really good, and freezes well.
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This hummus recipe has been tuned for a while, and makes a delicious and quite cheap and tasty dip. This is just as good if not better than the hummus you buy in the store, but is made for a lot lower price. To make, place into a food processor 2 cloves of garlic, 1 15oz garbanzo beans, 4T lemon juice, 2T tahini, 1/2t salt, 1/2t sugar, 3/4t cumin, 2T olive oil and black pepper to taste. Blend, then add more seasonings as your tastes need. Freezes very well; I made a double recipe and froze it in ice cube trays so that I can get out as much as I need whenever I need it.
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One other note, the recipe I put up a while ago for thin-crust pizza dough freezes very well. I made and froze a recipe and have enjoyed making a fresh pizza with only a few hours notice. Very nice to have on hand.
