Moroccan Spiced Sweet Potato Medley

This 30 minute one-pot dish makes enough for 4 hearty appetities! (And is fantastic to pack the next day as lunch leftovers.)
2 tsp olive oil
1 medium onion, sliced
2 garlic cloves, crushed
1 1/2 tsp ground corainder
1 1/2 tsp ground cumin
1/4 tsp ground red pepper
1 tsp salt
2 medium sweet potatoes, peeled and cut into 3/4 in pieces
1 can (14.5 oz) stewed tomatoes
1 cup bulgur wheat
1 can (15 oz) garbanzo beans, drained and rinsed
Big handful of fresh chopped cilantro
plain yogurt

In 12-inch skillet, heat oil over medium heat until hot.
Add onion and cook, covered about 8 minutes or until tender and golden, stirring occasionally.
Add garlic, corainder, cumin, salt, ground red pepper and cook 1 minute, stirring. Add potatoes, tomatoes, bulgur and 4 cups of water, heat to boiling over medium-high heat.
Reduce heat to medium-low, cover and simmer 20 minutes or until potatoes are tender. Stir in the beans and heat through.
Serve with yogurt and fresh cilantro.

Le Crepe

Dear friends, I hope summer is providing you with opportunities to be surrounded by the love and laughter of family and friends - enjoying picnics, walks, outdoor concerts, grills - savoring the beauty of long summer days.

Although there have been many days of silence from my kitchen 'reports'...cooking and entertaining have continued with fervor - and the only factor being time which has kept me from sharing as frequently.

Come along to share in my first (successful) attempt at crepes! Crepes can be served either sweet or savory (mushrooms and spinach are wonderful). My favorites are filled with berry jams and Nutella (this hazelnut chocolate spread is a favorite in our house).

1/2 c all purpose flour
3 large eggs
1 c milk
1 T olive oil
1/4 kosher salt
unsalted butter for the pan

Whisk together the flour and eggs until they form a smooth paste. Gradually whick in the milk, olive oil and salt.
Heat the 10-inch non-stick skillet over medium heat. Add some butter and spread it around the pan with a brush. Add 1/4 cup of batter to the pan. Swirl the pan around in a circular pattern to evenly distribute the batter.
Cook undisturbed until the edges become visibly brown. Using a wooden or rubber spatula, lift the edge of the crepe from the pan. Quickly flip the crepe using your fingers or a wooden spoon. Cook 30 seconds on the second side, then slide onto a plate: keep warm while you repeat the procedure with the remaining batter.

*Crepes can be made in advance. Simply stack one atop the other, separated with sheets of wax paper.