How To Make Low Carb Dark Chocolate Mug Cake (Keto Friendly, Sugar Free, Flour Free, Gluten Free)

Have you jumped onto the low carb bandwagon yet? If not, you might really want to considered that.  Ever since I cut down on sugar and refine carbs, I feel more energetic than before!  I used to feel super tired and sleepy after lunch; Now, not anymore!  Well, it doesn't mean that I wouldn't want an afternoon "pick-me-up".  It's just that I don't NEED it.  I would enjoy one just because I can.  And this Low Carb Dark Chocolate Mug Cake is definitely a perfect afternoon pick-me-up!

This  Low Carb Dark Chocolate Mug Cake is super delicious.  The cake itself is soft, tender, and fluffy.  Best of all, it's sugar free, flour free, gluten free, and you just simply feel guilt-free after eating one!  In this video, I topped the cake with a little sugar free chocolate shaves.  But it's just as awesome if you add berries on top!  And if you haven't watch the video tutorial yet, you need to head right to my YouTube channel and watch it!  It's super easy to prepare and only need a few simple ingredients (I'll list them at the end of this post).  In fact, my kids know how to make these on their own!  That's how easy these Mug Cakes are.

If you tried this recipe, please let me know how it goes and tag me on Social Media! It truly makes my day when you try my recipes.  Stay tuned for more easy and healthy recipes. Wish you all a wonderful start of Summer Holidays!

Tools and Ingredients List:

Closed Star Piping Tips
https://amzn.to/2MCKKe2

Pastry Bags
https://amzn.to/2IxFpQ6

Organic Vanilla Extract
https://amzn.to/2QXJWir

Lakanto Sugar Free Chocolate Bars
http://bit.ly/2Xe3aCU
(Use Code: UTRYIT15 For 15% off Regular priced items)

Tea Cup and Saucer Set
https://amzn.to/2MJQG5c

Valrhona Cocoa Powder
Ihttps://amzn.to/2WUqAjI

Lakanto Monkfruit 2:1 Powder Sugar
https://amzn.to/2MxX3bz

Organic Almond Flour
https://amzn.to/2I451oD

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

90 Seconds Low Carb Keto Quick Bread

If you follow me on Instagram, you might remember that I shared some pictures and videos of this 90 Seconds Low Carb Keto Quick Bread for a few times when I was testing out the recipe.  Well, it's finally here and I am super excited.  Thank you for your patience if you're one of the many that requested this recipe.

Every since I cut down on sugar and carbs after my breast cancer diagnoses last year, I had been testing out new ingredients and different ways to prepare old recipes that I love with healthier alternatives.  This 90 Seconds Low Carb Keto Quick Bread is one of them.  It doesn't contain any refine sugar, it's flour free, and it's gluten free.  Best of all, my kids are loving it too.

Best the fact that this bread tastes great, I also love how easy and quick it is to put together.  And as you can tell in my video, my kids enjoyed making this quick bread too.  This bread is made in a coffee mug in the microwave.  In my video tutorial, I shared some tips and what coffee mug (in terms of sizes) to use as well.  I'll list those information and mug size at the end of this post for your reference.

This quick bread doesn't contain any flour. Instead, I used almond flour as the main ingredient.  Please make sure to use almond flour from blenched almonds and not almond meal.  The texture of almond flour is more tender and smooth because the almond skin is removed.

The texture of this bread might not be exactly like your traditional sandwich bread.  I find it similar to a sponge cake actually.  However, giving the fact that it's so easy to make and only includes healthy ingredients, I would choose this bread, any day that I crave for a slice of bread or toast. 

This quick bread is wonderful for sandwiches, it also toast up nicely.  You do get a hint of nutty flavor after toasting because of the almond flour, which is quite a nice addition to the crunchy texture.  Next, I'm planning to cut this bread into cubes and give them a quick toast and turn them into croutons for salads!  I will share a picture on my Instagram when I do that.  

My daughter loves to use this bread to replace her bagel! Spread a little bit cream cheese, a couple of smoked salmon, top it with capers, chives, and dill and you get a gourmet Open-Face Smoked Salmon Sandwich!  Boy, what a foodie!  I guess the apple doesn't fall far from the tree! 

From this picture above, you see the 2 different sized of bread I made using different diameter coffee mugs.  I think the small one is perfect for party food and snacks while the bigger ones are perfect for sandwiches.  If you try this recipe, please kindly leave me a message and let me know how it goes.  Thank you for stopping by today and stay tuned for more delicious and healthy recipes soon.

Coffee Mug Measurements (Please refer to the video tutorial): Mug #1 (Sweetest Mom): 3-inch Diameter X 3 3/4-Inch Height Mug #2 (Star Wars): 3 1/4-inch Diameter X 5-inch Height Mug #3 (Starbucks/Disney): 3 3/4-inch Diamemter X 3 1/2-inch Height https://amzn.to/2Lm9g2z Ingredients and Tools Used in this Recipe: Monkfruit 1:1 Sugar Substitute: https://amzn.to/2WlZCxE Organic Almond Flour: https://amzn.to/2GZaQmI Mini Whisks: https://amzn.to/2LmB0Uz Recommended Starbucks/Disney Mug: https://amzn.to/2Lm9g2z

Aluminum-Free Baking Powder: 

https://amzn.to/2Y4OZjh

Disclosure: uTry.it is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Brazilian Cheese Bread (Pão de Queijo) 一口芝士包

Are you ready for summer vacation?  My family has been dreaming of our summer holiday since the beginning of the year!  We’re into the homestretch month now!  Although we’re still as busy as ever with school work and other activities, we’re getting very excited!  I guess seeing the light at the end of the tunnel really helps!  What are your plans for this summer?  Any good suggestion for activities?  Feel free to share with me in the comment below.  It’s much appreciated!



Besides the usual summer outdoor activities, I know I’ll be cooking, baking, and creating treats with my kids often!  It’s definitely something that we enjoy a lot and always look forward to do together.  In fact, we have already picked out some recipes that we're going to prepare together.  If you have any recipe request, please don’t hesitate to let me know.  I’ll try my best to make it share with you!



Today, I have this easy, fun, and super delicious recipe to share with you: Brazilian Cheese Bread (Pão de Queijo) 一口芝士包!  These cheesy little golden nuggets are naturally gluten-free.  It’s made with tapioca flour, and….lots of cheese!  It’s one of the cheesiest little 1-bite popper you’ll ever encounter!  They are crispy on the outside, slightly chewy on the inside, and super cheesy with the nutty parmesan and gruyere cheeses!  As you might already knew, the real Parmigiano Reggiano is on the pricy side.  Watch the video tutorial above and I’ll show you how to distinguish if you’re using the real ones!  These cheesy popper are so addictive and you’ll agree that they’re worth the extra bucks!



My recipe call for 2 types of cheeses, but you can use parmesan cheese alone, or use any strong, hard to semi-hard cheese (to substitute gruyere) if you like.  I usually prepare the full recipe, bake off of the amount that I needed, and keep the rest of the dough in the fridge for later.  That way, you can enjoy these warm and freshly baked cheesy bread whenever you crave for some. It’s a very forgiving recipe, as there is no need to knead or raise the dough, and your bread always comes out nice and delicious!



I hope you enjoy today’s post and recipe.  Stay tuned for more fun and delicious recipe next week!

Tools and Ingredients Used:
Tapioca Flour (Click here for more information)
Mini Muffin Pan (24) (Click here for more information)
Mini Muffin Pan (12)  (Click here for more information)
Cooling Racks (Click here for more information)
Kerrygold Butter (Click here for more information)
Stand Mixer (Click here for more information)
Cheese Grater (Click here for more information)

Hello Kitty Rice with Tomato and Egg Stir Fry 吉蒂貓飯配蕃茄炒蛋

Can’t believe we’re stepping into the month of July already!  Despite the soaring hot temperature in Southern California, July also means celebrating birthdays in our family.  There are a couple of birthdays happening this month and one of them is my Baby Girl’s.  



The Birthday Girl gets to pick her favorite birthday cake and this one is her choice for this year.  It’s perfect for birthday celebration during the summer because it’s a gorgeous "no-bake" cake.  Like Mother like Daughter, you have very good taste, Baby!  For this special occasion, Mommy is also making Baby Girl’s favorite dish, Tomato and Egg Stir Fry (蕃茄炒蛋).  It’s a very refreshing and appetizing dish to enjoy especially in the summer months.  This dish is slightly sweet, a little bit tart, and perfectly savory at the same time.  Like most Asian recipes, this dish has a well balanced flavors.  It’s a very popular everyday homemade dish from Hong Kong.  As you can see, I didn’t just stop there, I paired it with the super adorable Hello Kitty Rice, another favorite of my Little Girl.  Although Mommy herself is not really a Hello Kitty fan, she did enjoy making this dish as she knows how much the Birthday Girl loves it.  I am secretly wishing the boys in the house are as easy to please as Baby Girl does! Shhh….   



If you haven’t done so, remember to check out the YouTube video tutorial with step-by-step instruction on how to prepare this dish (the link is at the top of this post).  It’s easier to make than it looks, especially the shaped rice.  Best of all, you don’t need any mold or special equipment to make it, except for a pair of kitchen scissors and a few minutes of your time, and your love of course.  If you have a Hello Kitty fan in your house like I do, you’ve got to check this out! Everything is edible in this dish, all natural and really healthy as well.  You can also make this dish with your kids together.  My Baby Girl always enjoy creating fun dishes with me in the kitchen and this is definitely one of her favorite ones to make.    



I hope you enjoy today’s recipe and tutorial.  Stay tuned for more fun and easy recipe next week.  Don’t forget to subscribe to my YouTube channel here.  That way, you won’t miss out on any video and you’ll be the first to know when I have a new tutorial published.

Tools and Ingredients used:
Nori (seaweed): (Click here for more information)
Whole Kernel Corn: (Click here for more information)
Corn starch: (Click here for more information)
Serrated Knife for cutting tomato: (Click here for more information)
Vegetable oil: (Click here for more information)
Zojirushi Rice Cooker: (Click here for more information)
Japanese Short Grain Rice: (Click here for more information)
Food Decorating Tongs/Tweezers: (Click here for more information)
Hello Kitty Cupcake Plush: (Click here for more information)
Hello Kitty Flatware Set: (Click here for more information)
 

Coconut Mango Mochi Roll (椰汁香芒糯米卷)

When I saw my favorite Ataulfo mangoes in the market the other day, I was so excited!  I almost purchased all that they had put on the shelves, seriously!  I simply can’t resist these sweet, fragrant, and juicy mangoes.  If you haven’t check out my previous recipe and video on how to make Mango Panna Cotta yet, you’re missing out.  Simply click here to get that recipe as well!   



Onto these Coconut Mango Mochi Roll (椰汁香芒糯米卷), they are absolutely one of my favorite mango treats.  The mochi part of this dessert is not overly sweet,  therefore, I recommend that you use the ripest mangoes that you have on hand.  The filling is refreshing, juicy, and fragrant, thanks to the gorgeous mangoes.  The coconut mochi layer on the outside gives this dessert a slightly sweet and chewy texture because of the glutinous rice flour.  With a hint of coconut flavor on the outside, it compliment the mango fillings perfectly.  This is also a naturally gluten-free treat because of the types of flours that I used.  See the list of ingredients at the bottom of this post for your reference. 



You’ll be surprised by how easy it is to prepare this Coconut Mango Mochi Roll.  I would say, they are perfect for my next friends and family gathering!  I can’t wait to share them with everyone!



If you love mangoes, you’ve got to give this recipe a try.  I’m sure you and your family will love it as much as my family does!  Make this dessert while these mangoes are in season!  I know I’ll be making these Coconut Mango Mochi Rolls quite often in the weeks to come!  Enjoy!




Tools and ingredients used:
Glutinous Rice Flour (Click here for more information)
Rice Flour (Click here for more information)
Corn Starch (Click here for more information)
Coconut Flakes (Click here for more information)
Heavy Whipping Cream (Click here for more information)
Roll Up Window Blinds used as backdrop (Click here to see product information)
Bamboo Cocktail Knotted Picks (Click here for more information)

Roasted Brussels Sprouts

Brussels sprouts is one of my family’s favorite vegetable to enjoy.  I cooked them in many different ways, such as putting them on the grill, or boiling and tossing them in a garlic butter sauce, etc.  But lately, my family loves these sprouts even more when I simply roasted them in the oven!  The roasting really concentrate the nutty and earthy flavors of these sprouts.  Also, the roasting method retains the natural bright green color of the sprouts, way better than boiling does.  The slight golden brown and charred edges add a whole lot more flavors as well.



Often, Brussel Sprouts come already being picked off their stalks and packaged into bags.  But if you do see them still on the stalks (see picture above and in the video), by all means grab these and take them home!  They are probably the freshest ones you can get your hands on.  The texture is a lot more tender and you can taste the freshness. 



In this recipe, I tossed the Brussels sprouts with some lemon infused olive oil (please see the bottom of the post for more information).  Also, I added some fresh lemon zest right on top after roasting.  The citrus really brightens up this dish and makes it quite delightful.  I also used smoked salt instead of regular kosher salt for some smoky aroma (please see the bottom of the post for more information as well).  You can use kosher salt if you don’t have the smoked salt on hand.  Also, for a hint of spiciness, I added a pinch of red pepper flakes.  But if you’re making this for the kids or someone who doesn’t like anything spicy, you can skip the red pepper flakes.     



This Roasted Brussels Sprouts is such an easy side dish to make for any occasion.  You can easily double the recipe if you’re feeding a crowd.  Just make sure the roasting pan is big enough so the sprouts will be roasting and not “steaming”, which is possible if the pan gets too crowded. 



This is a naturally gluten-free and vegan friendly healthy dish that anyone can enjoy.  If you’re cooking for the upcoming gathering, by all means give this recipe a try.  I’m sure all your guests will love it!



Stay tuned for more easy recipes and fun giveaway!

Current Giveaway on the blog:
$100 Visa Gift Card Giveaway (Open to U.S. only, ending 12/31/2015)

Ingredients and Tools used:
Lemon Olive Oil (Click here for more information)
Smoked Salt (Click here for more information)
Red Pepper Flakes (Click here for more information)
Calphalon Nonstick 2-Piece Baking Sheet Set (Click her for more information)
Core Bamboo 3-Piece Cutlery Set  (Click here to see product information)

Paleo Italian Cookbook Review and a Worldwide Giveaway

Recently, I have the honor to partner with Tuttle Publishing to review the Paleo Italian cookbook, by Cindy Barbieri.  Cindy has been cooking and hanging out in her Nana’s Italian kitchen before she was tall enough to reach the kitchen counter-top!  Her Grandmother believes in “feed your man and he’ll always come home to you”.  What a wise women and I totally believe in that as well. 
   



This Paleo Italian cookbook is for someone who is somewhat familiar with the basic principles of Paleo diet, which avoids dairy, grains, legumes, vegetable oils, processed sugar and most other processed foods.  Pretty much a clean, healthy and wholesome diet, in my humble opinion.  At the beginning, I was really doubtful on how authentic Italian cooking could also be Paleo compatible as most Italian dishes involve pasta, pizza and pastry!  Barbieri sure did proved me wrong from her cookbook.  She cleverly substitute some ingredients such as using coconut oil and olive oil instead of vegetable oil; she also used almond and coconut flour instead of traditional wheat flour, to make Paleo cooking a breeze. 



In the Paleo Italian cookbook, you’ll find useful information from ingredient and tool lists, helpful cooking method and tips, to places to visit and dine out in Italy!  It also includes 100 authentic and easy-to-follow Italian recipes ranging from Sauces & Condiment, Appetizers, Brunch, Tuscan Favorites, Soup & Stews, Meat & Seafood Main Courses, Side Dishes to Dessert and cocktails.  Many dishes are perfect for weeknight dinners as well as weekend entertaining.  I can’t wait to try the Brick-Baked Cornish Game Hens, Braised Tuscan Pork Chops, Dover Sole Piccata, and the Lemon Apple & Caramel Bread Pudding, just to name a few!        



Interested to get your hands on some awesome Paleo Italian recipes and start cooking?  You can order your own copy of Paleo Italian by clicking here.   Or, try your luck to win one because I’m giving  away a copy of Paleo Italian cookbook, to one lucky uTry.it reader, courtesy of Tuttle Publishing.


Here are the details on how to enter.
One lucky uTry.it reader (open to my worldwide readers) will win a copy of “Paleo Italian”.


To enter, simply leave a comment on this post and tell me if you love Italian food or if you’re interested to start a Paleo diet.  Please also leave your email address along with your comment so that I can contact you if you're the winner!  Deadline to enter is October 25th, 2015 by mid-night PST.  Winner will be selected through Random.org and announce shortly after the giveaway is closed.

For extra entries, do any or all of the following (leave a separate comment for each extra entry):
1)  Add me to your Google+ circle here
2) "Like" uTry.it's Facebook Page, click here.
3) Pin a picture from this post onto Pinterest.
4) Share this giveaway on Facebook (with a link back to this post please)
5) Share this giveaway on Twitter (with a link back to this post please)
That’s all and Good Luck everyone!

Disclaimer:  I received a copy of “Paleo Italian” for the purpose of this review and I was not compensated in any way to write this post.  All comments and opinions are 100% my own.

Almond Cranberry and Macadamia Protein Bars

How are you all adjusting to "back to school" life thus far?  For us, I guess we’re doing alright.  (I am hanging in there!)  For some reasons, it seems that my kids are adjusting way better than I do.  My body is not quite willing to adjust to the super early wake up time!  Plus, I miss them terribly during the day….and dealing with homework after school isn’t all that fun!  Shhh….don’t tell them though.  If you need to pack your children (or grandchildren’s) lunch and snack boxes like I do, that’s another level of challenge!  It’s not always easy to keep things interesting and healthy!  Today, I have a solution for you on the snack box!  Say hello to these Almond Cranberry and Macadamia Protein Bars!



They are quick and easy to put together and oh so good.  They are crunchy, chewy, slightly sweet and a little salty at the same time.  These bars are the perfect thing to pack into the snack boxes for school or office, or when you are on the go.  You can simply grab one and take it anywhere with you!  I made them gluten free with the brown rice crisps cereal and brown rice syrup.  If you want to make a vegan-friendly version, substitute the honey with an equal amount of agave and you’re good to go (please see details on the recipe at the bottom of this post). 
 


There are quite a few advantages of making these bars at home.  The obvious ones are that you can control what ingredients you add into them and the cost is cheaper than packaged protein bars from the market.  Another reason for making them yourself is that you can cut them into any shapes and sizes you want!  I cut some of mine with a small heart shaped cookie cutter (see picture above).  Not only they are super adorable, they also have the perfect portions for the kiddos.  Ready to see how I made them?  Please click on the video tutorial below!







I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published. 




Thank you for reading.  Please stay tuned for more fun recipe and giveaway in the near future.


Ingredients and Tool used:
Roasted and salted almonds (Click here for more information)
Dried cranberries (Click here for more information)
Macadamia nuts (Click here for more information)
Organic Brown Rice Crisps (Click here for more information)
Organic Brown Rice Syrup (Click here for more information)
Organic Honey (Click here for more information)
9 by 13-inch baking pan (Click here for more information)
Small sauce pan (click here for more information)
Parchment paper (Click here for more information)
Heat proof spatula (Click here for more information)

Black Sesame Dumplings with Ginger Syrup 薑茶芝麻湯丸

This year, the Chinese Mid-Autumn Festival (中秋節) falls on September 27.  I know it’s still more than a month away.  But there are several traditional treats and desserts that I wanted to share with you.  So, I guess I better get started early!  To read more about this festival and the traditional Moon Cake, you can click here to read my previous post.   Besides the traditional Moon Cake that we eat to celebrate, this dumplings dessert (湯丸) is another must have for this festival.  It’s because the round shape of these dumplings that represent the whole of the family.  After all, it’s a festival to celebrate family and love.




In this recipe, I used the most popular fillings for this dumpling, black sesame.  Well, at least that’s the most popular filling among my family.  Some people like to fill these dumplings with read bean paste, peanut butter, brown sugar pieces, etc.  Well, that would be for another post.  I took a short cut and use black sesame powder for the fillings.  But you can also grind your own from whole toasted sesame seeds if you like. I also paired these dumplings with the traditional ginger syrup (薑茶).  The ginger syrup is only slightly sweeten and packed with fresh ginger aroma.  I also added a little bit of osmanthus 桂花 to enhance the flavor.  It adds a touch of floral sweetness without additional sugar.  But that’s totally optional.  I’ll list the ingredients on the bottom of this post for your reference.




Ready to see how I made these?  Check out my video tutorial below.






I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my YouTube channel here.  You’ll be the first to know when I have new video tutorials published. 

If you’re interested, click here check out these Mid-Autumn Macarons that I shared last year.   Oh, and click here to check out those Snow Skin Mooncake as well.






Ingredients and props for this post:
Glutinous Rice Flour (click here for more information)
Black Sesame Powder (click here for more information)
Osmanthus 桂花 (click here for more information)
Cane Sugar 片糖 (click here for more information)
Curled Handle Ceramic Spoon (Click here to see product information)
Bamboo Placemats (Click here for more information)

How to Make Zucchini “Pasta”—Naturally Gluten-Free and Low Carb Recipe

The zucchini season is coming right up.  If you had planted them in your garden in the past, you know they can grow out of control in terms of size!  Even if you don’t have them in the garden, you can tell that they are one abundant squash to grow, when you can get 10 of them with just a buck!  It sounds more like the farmers are just trying to get rid of them, fast! 



Besides adding zucchini in salads, or making zucchini bread, this Zucchini “Pasta” is a great way to use up the zucchinis that you have in stock.  Plus, this dish is very figure friendly, too.  So, you can prepare this more often and be ready for your summer/bikini look!   If you’re looking for a quick, low carb and healthy meal, this dish is going to be your friend during this Spring and Summer.  Check out the video tutorial to see how I made it!







I hope you enjoyed watching my video tutorial.  If you haven’t done so, please subscribe to my Youtube channel here.  You’ll be the first to know when I have new video tutorials published.




I hope you’re inspire to make some zucchini pasta soon!  I know you’re going to love this dish.   So, tell me, what are your favorite ways to use up the zucchini?  I can always use a few more ideas!  Leave me a message below,  I can’t wait to hear from you.



Tools and Props used in this post:
Veggie-Slicer (click here for product information)
Core Bamboo 3-Piece Cutlery Set (Click here to see product information)
Wood Print Photography Backdrop (Click here to see similar product)
Libbey County Fair Drinking Jars (Click here to see product information)
Aqus Striped Paper Straws (Click here to see product information)
Salad Plate (Click here to see similar product)

Soccas with Mushrooms and Spinach

Socca, or farinata, is an Italian thin and unleavened pancake (or crêpe) made with chickpea flour.  Can’t you tell I’m on a crêpe mission these days?  I hope you didn’t miss the luscious Simple Sweet Crêpe recipe from my previous post (please click here for the recipe).  Since Soccas are made with chickpea flour, they are naturally gluten free.  So, if you, or know anyone who’s on a GF diet, these would be wonderful savory crêpes to add to the menu.  Even if you're not on a GF diet, these are too scrumptious to pass up!



I love the nuttiness from the chickpeas (also called garbanzo beans) flour in these soccas.  Below is a picture of the one that I used.  The chickpeas flour is widely available in most health food stores and supermarkets these days.  If you can’t find yours in the local market, please click here for the product online.  Hm…after checking, I noticed it’s even cheaper online than the one I got from the market.  Guess I’ll be taking advantage of the online one next time.



These Socca turned out soft and tender with a hint of spice and earthy flavor from the cumin.  They really stand up to strong flavors so I paired them with sautéed crimini mushrooms, oyster mushrooms and spinach.  I dolloped some Fresh Thyme Crème Fraîche on top for a little creaminess.  



There’s no right or wrong way on how to enjoy these soccas.  But I do like to get a little bit of everything all in one bite; soccas, mushrooms, spinach, fresh thyme and Crème Fraîche.  These soccas are decadent and satisfying.  Yet, they are also low in carbohydrates, and a great source of protein and fibers.  I say, they are the perfect healthy savory crêpe to enjoy without scarifying flavors.



Want to follow me to the kitchen to make these soccas?  Come on in!

1) In a medium mixing bowl, whisk together the chickpea flour, water, the olive oil, salt, and the cumin. 
2) This is how the batter looks after whisking.  Very smooth and not too thick.
3) In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat.  With a measuring cup, pour around 1/3 cup of the batter into the pan.  Lift and tilt the pan to coats the batter evenly onto the bottom of the pan. 
4) Cook until the edges begin to bubble and the bottom side turns golden, about 3 to 4 minutes.  With a heat-proof silicone spatula, flip the socca and continue to cook the other side until golden, around 3 more minutes.  Repeat with the remaining batter.



5) Now, we’re ready to prepare the fillings.  In a large nonstick skillet, heat the oil over medium-high heat. Add the shallots and garlic and cook until slightly golden brown and fragrant. 
6) Add the mushrooms and cook for 5 minutes, stirring frequently, or until the mushrooms begin to soften. 
7) Then, add the thyme leaves and wine.   Cook until the liquid is almost evaporated, about 3 minutes.
8) Remove from heat and add the spinach.  Gently toss the spinach and the residual heat will wilt the spinach.  Then, fill each socca with fillings and enjoy!



Super easy, right?  They look more complicated and sophisticated than they actually are.  The beauty of these soccas is that they are very versatile, you can fill them with whatever fillings you like.  Since mushrooms and spinach are my family’s favorite, so those were what I used.   You can even make the batter or even the soccas and fillings ahead of time.  Simply fill and roll them right before you’re ready to enjoy.  They really make a wonderful brunch, or great for a light dinner as well.  I hope you’ll give this recipe a try soon.