If You Like Mary’s Gone Crackers, You’ll Love These!

A few years ago I was trying out a gluten-free diet in an attempt to figure out some health issues. I discovered Mary’s Gone Crackers in the gluten-free section of my local grocery store and fell in love. I love the nutty taste and the crispy texture, and was excited to find a recipe so that I could make some crackers of my own.

Crispy Seed Crackers

seed crackers 2

Ingredients

  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1/4 cup sesame seeds
  • 1/4 cup flax seeds (I used golden but either variety is fine)
  • 1/4 cup chia seeds
  • 1/4 cup water
  • salt to taste

Instructions

  1. Preheat oven to 350° F.
  2. In a blender or food processor, mix the quinoa and rice until it starts to get soft. Add the seeds, water, and salt and pulse until mixture starts to resemble a mushy ball.
  3. Split rice/quinoa/seed mixture in half.  Place a piece of parchment paper roughly the size of a baking sheet on counter or large cutting board, and place mixture on top. Cover with a sheet of plastic wrap and use rolling pin to roll as thin as possible. Transfer the parchment and rolled mixture onto a baking sheet. Repeat the same steps with the other half of the mixture.
  4. Bake in the oven for about 15 minutes. Pull baking sheet out of the oven, flip crackers, and bake for another 12 minutes. When edges begin to get crispy, break into bite-sized pieces and bake for about 10 more minutes.

These are SO tasty, and they hold up pretty well, too, as long as you don’t make them too thin. I’m thinking I might toast the sesame seeds and/or add some herbs or spices next time I make these (which might be soon because I like them so much).

Source: Slightly adapted from My Whole Food Life

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Curried Chicken Soup with Roasted Peanuts

I’ve had my eye on a new cookbook at a local boutique for a while, and finally got around to buying it for my birthday last month. It’s a great resource for people who are new to cooking, with lots of information about buying and storing food, as well as basic preparation techniques and recipes. Sticking with my fall inspired theme (it’s not winter yet!!), I decided to try a recipe for a soup that used both sweet potato and squash.

The author of the cookbook provides what she call “riffs” at the end of most recipes, which are different/easier ways of making the recipe. I used her riff of this recipe, subbing store-bought chicken broth and shredded chicken form a rotisserie chicken (could also use chicken breast) for the homemade chicken stock. The result: so good I burned my tongue because I wanted to eat it up so quickly.

Curried Chicken Soup with Roasted Peanuts

Curried Chicken 2

Ingredients

  • 2 Tbsp peanut oil
  • 1/2 yellow onion, thinly sliced
  • Sea salt and freshly ground black pepper
  • 1 lb sweet potato, cut into large dice
  • 1 lb butternut squash, peeled (quite a process) and cut into large dice
  • 2 Tbsp curry powder
  • 2 Tbsp tomato paste
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp minced garlic
  • 1 Tbsp fresh thyme (just the leaves)
  • 2 tsp Worcestershire sauce
  • 4 cups reduced sodium chicken broth
  • shredded chicken from one rotisserie chicken
  • 1 14-oz can diced tomatoes
  • 1 14-oz can light coconut milk
  • 1/3 cup natural peanut butter
  • 1/2 cup roughly chopped fresh cilantro
  • 6 medium green onions, thinly sliced
  • a bit of coarsely chopped roasted peanuts for garnish

Instructions

  1. Heat the oil in a large heavy-bottomed pot. Add the onion, season with salt, and cook until translucent, stirring as needed.
  2. Add the sweet potato and squash, season with pepper, and cook over medium heat until the chunks start to soften a bit.
  3. Stir in the curry powder (it seems like a lot, but the flavor mixes in well with all of the other ingredients), tomato paste, ginger, garlic, thyme, and Worcestershire sauce and cook for about 1 minute.
  4. Stir in the chicken broth, tomatoes, and coconut milk and bring to a boil. Lower the heat, stir in the peanut butter and the shredded chicken, and simmer for about 20 minutes.
  5. Add chopped cilantro and green onions, and season to taste with salt and pepper. Top each bowl of soup with a bit of crushed peanuts.

Her recipe calls for red wine vinegar, but I did not notice that she adds that ingredient at any time during the cooking process.*Shrug* It turned out delicious anyway – I’ve already had two bowls of the stuff since I made it last night.

Source: Adapted from Keys to the Kitchen by Aida Mollenkamp