Apparently these crackers are good. They got a thumbs up from the whole family and my 6 year old asked me if I could sell them in a box. When that idea wasn't going to pan out he insisted I post them on "that blog with recipes for cooking" so other people could make them too.
These were my first attempt at making crackers - they were surprisingly easy and quite good!
Ingredients:
1 1/2 cups whole wheat pastry flour
1 cup all-purpose flour
1/2 cup wheat germ
1/3 cup flax seed meal
1 tablespoon sugar
3/4 teaspoon kosher salt
1/3 cup vegetable oil
1 cup water
kosher salt for sprinkling
Directions:
1. Preheat the oven to 350 degrees F.
2. Stir together the dry ingredients. Pour in the oil and water; mix until just combined.
3. In batches roll dough on a lightly floured surface. Roll as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet. With a knife, mark squares. With a fork, prick each cracker and then sprinkle with salt.
4. Bake for about 20 minutes, until crisp and lightly browned. Remove from baking sheet to cooling rack. Break in to individual crackers and store in an airtight container.
Next time I will try using more whole wheat flour, olive oil instead of canola and adding some garlic powder and other herbs.
Inspired by this recipe on AllRecipes.com.
Wednesday, February 25, 2009
Friday, February 13, 2009
Good Seasons Copycat Recipe
3 tablespoons dried vegetables flakes
pinch dried parsley flakes
2 grinds sea salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 packets Splenda
approx 1/8 teaspoon fresh ground black pepper
2 teaspoons dry pectin
pinch ground oregano
Mix all ingredients together and store in a cool, dry place until use.
To make dressing add:
1/3 cup your choice of vinegar
1/4 cup water
1/3 cup olive oil
2 tablespoon flax oil
** This needs more work. It is an ok dressing but really tastes nothing like our beloved Good Seasons.
pinch dried parsley flakes
2 grinds sea salt
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
2 packets Splenda
approx 1/8 teaspoon fresh ground black pepper
2 teaspoons dry pectin
pinch ground oregano
Mix all ingredients together and store in a cool, dry place until use.
To make dressing add:
1/3 cup your choice of vinegar
1/4 cup water
1/3 cup olive oil
2 tablespoon flax oil
** This needs more work. It is an ok dressing but really tastes nothing like our beloved Good Seasons.
Thursday, February 12, 2009
Spicy Asian Sauce
1/2 cup water
1/4 cup ketchup (Trader Joe's organic - not too sweet and has a nice texture)
2 tablespoons soy sauce
1 heaping tablespoon cornstarch
2 teaspoons honey
1/2 teaspoon crushed red pepper
1/2 teaspoon ground ginger
Wisk together all ingredients and cook over med-high heat with your choice of meats and vegetables. We have had with a seafood mix and it was incredible. Trying tonight with some beef.
1/4 cup ketchup (Trader Joe's organic - not too sweet and has a nice texture)
2 tablespoons soy sauce
1 heaping tablespoon cornstarch
2 teaspoons honey
1/2 teaspoon crushed red pepper
1/2 teaspoon ground ginger
Wisk together all ingredients and cook over med-high heat with your choice of meats and vegetables. We have had with a seafood mix and it was incredible. Trying tonight with some beef.
Monday, February 2, 2009
Garden Minestrone
2 tablespoons olive oil
4 large cloves garlic, chopped
2 large onions, chopped
1 bunch of green onions - greens only, chopped
1 small bunch of celery, chopped
4 xl carrots, sliced
2 cups chopped broccoli
1.5 cups chopped chard leaves and stems
2 cans chopped tomatoes, with juice
half a pound frozen green beans
1 can tomato paste
1 can tomato sauce
1 can kidney beans, drained
3 zucchinis, halved and sliced
chicken stock
2 tablespoons dried oregano
1/4 cup dried basil
salt and pepper to taste
1 lb small pasta
grated Parmesan cheese for topping
Add ingredients in the order listed - chopping as you go to give ingredients time to sweat. Chicken stock to cover. Cook soup until vegetables are tender crisp or more done - your preference. Cook pasta in a seperate pan and add as desired to bowls of soup. Top with Parmesan if desired. Makes: dinner for 4 (with seconds all around) for 2 nights and 6 large lunch servings to freeze.
4 large cloves garlic, chopped
2 large onions, chopped
1 bunch of green onions - greens only, chopped
1 small bunch of celery, chopped
4 xl carrots, sliced
2 cups chopped broccoli
1.5 cups chopped chard leaves and stems
2 cans chopped tomatoes, with juice
half a pound frozen green beans
1 can tomato paste
1 can tomato sauce
1 can kidney beans, drained
3 zucchinis, halved and sliced
chicken stock
2 tablespoons dried oregano
1/4 cup dried basil
salt and pepper to taste
1 lb small pasta
grated Parmesan cheese for topping
Add ingredients in the order listed - chopping as you go to give ingredients time to sweat. Chicken stock to cover. Cook soup until vegetables are tender crisp or more done - your preference. Cook pasta in a seperate pan and add as desired to bowls of soup. Top with Parmesan if desired. Makes: dinner for 4 (with seconds all around) for 2 nights and 6 large lunch servings to freeze.