gf crepes with "I'm cheap" blintz filling, savory crepes

1/2 cup gf ap flour or sorghum (or any soft flour really)

2 eggs or egg substitutes whisked

pinch salt

1/4 cup warm water

1/2 cup milk of choice

optional : 1 tsp powdered sugar

Whisk well. Slowly pour 2 tb melted butter or margarine, or coconut oil while continuing to whisk until texture is smooth.

Preheat and oil a skillet or griddle at medium heat.

Pour out 1/3 to 1/4 cup of batter and spread either by rotating the pan or by using the back of a spoon.

Once the small bubbles set on the top of your crepe gently loosen the edges and flip. Allow to cook about 30-45 seconds. Remove to plate. Repeat. Whisk to smooth the batter as needed. If you are planning on preparing multiple batches for storage or freezing please separate them with layers of parchment. Seal in airtight bag once cool to store.

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"I'm cheap" blintz filling

1/2 lb water pack tofu set out or squeeze slowly and gently to drain (do not freeze). Mash the tofu until it almost smooth.

Add a scant pinch salt.

Add 2 tsp sweetener (powdered sugar or honey or 1/4tsp stevia), 2 tb cream or milk of choice and 1 tb vanilla extract (gf if needed). Whip. Use as crepe filling and top with fruit.

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Savory filling: I'm going to be real here. If you are gf sandwich bread is usually expensive and unsatisfying. Crepes are not either. Anything you can put in a warm sandwich can be shoved in a crepe,toasted lightly on both sides and nommed.
My favorite is as follows... 2 thin slices red onion, 1 handful leafy cooking greens(sorrel,spinach, arugula, cress, chard...I don't care) 1/4 crisp apple and 2 slices cheddar, swiss, harvarti, parmesan ,etc..cheese. I eat the rest of the apple as a side with some carrots. Lunchtime crisis averted.

baked tostada party and guacamole

We got back from going to grocery store and the laundrymat late-ish tonight. We were hungry and wanted food. At my neighborhood grocery ancient peppers produced in the us by UFW farms go on sale for 79 cents a lb to 1$ at least every few months. They are versatile and freeze well (either whole or after veining and slicing.) Avocados also were on sale 2 for 1$ (happy day!) so it became imperative to make tostadas.

If you're just making dinner
1. Slice up some sweet peppers (bell,ancient,wax whatever) ,
1/2 a red onion and
2 cloves garlic
(and sliced  mushrooms or greens  if you like)
Put this in a heavy bottomed pan with 1 tsp cumin and 1/2 tsp oregano (or 1 tsp your preferred brand of adobo seasoning) 1 tsp olive oil 1/4 cup water and the juice of 1 lime. Stir fry this until onions become translucent and begin to brown lightly.  salt to taste.

 If you're having a party do 2-3 lg or 5 very small peppers and 1 1/2 onion and 6 cloves of garlic.
2. Warm 5 oz (family) 12 oz (small party) black beans (smooth blended or whole)
3. Pull out tostada shells ( we prefer baked but these may be hard to find in your area: recipe follows)
4. Spread about 2 -3 tb beans on your tostada (if using whole drain very well or adhere by spreading guac first )
5. Now add the pepper and onion stuff and greens like any salad mixture, guac if you're using it cooked greens, fine sliced cabbage, chopped tomatoes or a large handful chopped cilantro.
6. Balance other stuff atop your creation. For example Rabbit likes to have queso fresco on theirs. I have been known to sneak mussels or cooked leftover fish onto mine.
Two of these make me stuffed and I'm not a small woman.

Baking tostadas and corn chips
Fried tostadas tend to make my stomach hurt. They also tend to be fried in hydrogenated oil or sometimes lard which I also avoid.
Baked tostada shells are 2$ per box. I can make 10 for 35 cents when I have the extra 15 minutes.

Pull out a cookie sheet and bake at 425F for 7 minutes each side
for lime flavoured: line sheet with parchment first
juice one lime and sprinkle / brush over 1 medium cookie sheet worth of tortillas
proceed as above. you could also sprinkle a little salt or chile powder on these easily. The moisture has the added benefit of making the chips crisper
Corn chips cut into triangles with a pair of kitchen shears or pizza wheel or knife. Proceed as you would for the chips.

Simple Guacamole
Peel and pit two avocados. Add pinch oregano, 1/2 lime juice, salt ground cumin 1 tsp. Mash. We prefer ours lumpy so we only mash 2-3 times. Add finely minced onion or 2 tb salsa of choice. Stir. keep sealed from air until serving. Wax paper or last minutes prep work well for this.
For parties
There are a number of other options for creating a tostada bar.
Simply line up the toppings (each with their own spoon) and let people roam free. Or have each person bring a topping and  prepare 3-4 basics just in case some folks are lax or decide to bring booze or dessert.

Barley Lemon poppyseed cake (really not gf or vegan..possibly sponsored by the egg and butter boards)

Warning: this is a egg and dairy budget buster

beat 4 eggs
mix with 2 cups of sugar (used turbinado)
and 3 tb lemon curd
add 1 oz limoncello (optional) or 2 tb lemon extract
then1/2 teaspoon sea salt,
3/4 teaspoon baking powder,
1/2 stick butter melted (allow to cool somewhat so you don't have scrambled eggs) ,
1/2 cup almond milk or half and half or buttermilk or soymilk with lemong juice added
1/3 cup lemon juice,
zest of 2 lemons,
add 2 1/2 cups barley or sorghum flour
and whip til smooth (no need to mind overworking the gluten as barley is lower in gluten than wheat)
add more milk if flour was dry
(it will vary-barley being a whole grain tends to absorb water from the air)
It should look like a heavy waffle batter (and can be used that way too)
Mix in 3 tb (or more poppyseeds)
and pour into a  greased and floured bundt pan
Put in 350 F degree preheated oven and bake until med brown (barley darkens more than wheat)
until a toothpick comes out dry usually 45-min to 1 hr.

loosen sides  gently with knife and allow to cool at least 10 minutes
flip onto plate and tap to release
garnish with more lemon curd and a light dusting of powdered sugar or fresh fruit
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Inspired / altered from this recipe
http://blog.lemonpi.net/?p=5257
I used this lemon curd recipe. Leave time to chill so it won't cook the batter and can set.
http://www.foodnetwork.com/recipes/alton-brown/lemon-curd-recipe/index.html
We used this as one of the civil union cakes and people were super psyched.