But before I elaborate further on today's dinner, I need to catch up on yesterday's delicious creation.
My illness has gotten better. Well, besides the fact that I'm almost losing my voice (which is always a plus!). So yesterday, I decided to try and work out at the rec. Afterwards, I wanted a snack, so I thought I'd try Heather's flourless crepe recipe, which consists of eggs and baking powder. But then I realized I didn't have baking powder. So instead of making a flourless crepe, I made a whole wheat crepe.
As usual, I was experimenting with amounts, so I have no idea what the proportions are. All I know is that I used whole wheat flour, egg whites, and a teaspoon of oil, and that I added enough egg whites to make sure the batter wasn't too watery, but not too thick either.
I put a small amount of batter in a skillet over medium heat.
Covered the skillet for 3-5 minutes. And...it was done!
I put spinach and 2% mozzarella cheese on this one.
I had just enough batter to make another small one. So I put my homemade coconut butter and homemade fudge on that one!
After it melted, it was like Nutella, but better!
To finish off okra week, I decided to do another southern (US) classic: gumbo. There are several variations to this dish, but I chose to make Vegetarian Okra Gumbo, crock pot style. I also strayed a little bit from the real recipe by not using onions and by adding mushrooms instead.
There are two steps to this recipe.
Step 1 Ingredients:
- 1 cup vegetable broth
- 1 clove garlic
- bell pepper (the recipe calls for green, but I used red)
- green chili (optional)
All of these ingredients go into the crock pot for 3-4 hours.
Step 2 Ingredients:
- okra (lots!)
- 2 tomatoes
- 1/4 tsp paprika
- hot sauce
After these were added, I let the crockpot do its thing for another 3 hours.
This smelled deeelicious. I ate it right away. It's actually supposed to be eaten with rice, but since I still am kind of sick, and I hadn't eaten any soup all week, I decided this was the perfect opportunity to eat it like a soup!