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Category Archives: Sides

Garlic Herb Crackers

A staple in my house is this recipe, which is for crackers made with almonds (I cannot eat any store-bought crackers).  This works great for me when I need a crunchy, salty treat.  I’ve also used these for taco night, pizza night, a quick snack with almond butter and honey, and a bunch of other things.  I love it that they are so versatile!!!  My husband also loves them, and my kids clamor for them whenever I make them.  A win-win recipe, for sure!

So last night my daughter mentioned garlic bread.  Since I cannot have your typical garlic bread, I decided to take my basic Quick Cracker recipe and modify it to see if I could get a garlicky-bread flavor.  I added some fresh parsley to it, but you could add whatever herb you want to mix the flavor up a bit.  I loved this version, though my husband likes them the normal way (he likes them simple, which just butter on top!).

Here’s the recipe:

  • 1 cup almonds, ground up (it’s okay if they are not ground fine)
  • 1 cup shredded cheese (cheddar is great for the basic recipe…it blends in with everything)
  • 1 egg
  • 2 cloves garlic, put through that little garlic tool that gets the juice out 🙂
  • 1/2 cup fresh parsley, finely cut up
  • 1 tsp sea salt
  • fresh ground pepper

Simply add everything together and mix well.  Then lay out a sheet of parchment paper cut to the size of your rectangle cookie sheet.  Put the mixture on the paper, then put another sheet of parchment paper on top.  Take a rolling pin and roll the mixture until it is pretty thin, but even, and is about the same size as the cookie sheet.  Take the top sheet of parchment paper off, place the other one with the rolled out mixture on it onto the cookie sheet, and pop it in the oven at 350 for about 10 minutes.  Check on it at 10 minutes.  You want the edges to be turning a good brown, so bake for another 2-3 minutes until they are brown and the middle looked slightly less brown.  Be careful though as this can get overdone easily, and isn’t as tasty.  If you undercook it, the crackers simply won’t be as crunchy.

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Posted by on November 16, 2011 in Breads, Crohn's Journal, Recipes, Sides

 

Mirepois’

Pronounced:  mir-pwah

Definition:   1. a flavoring made from diced vegetables, seasonings, herbs, and sometimes meat, often placed in a pan to cook with meat or fish.  2. finely chopped vegetables, as onions and carrots, sometimes with meat, often used as a bed for meat that is to be braised.

I use a mirepois’ for my veggies a ton these days.  I love the way the flavors meld together, how the color combination looks on a plate (looks impressive to me!), and it makes a perfect complement to just about any dish that I make.  It is also a great way to soften your veggies and add a bit of flavor to your diet.  I have yet to get tired of my mirepois”!!!

Right now, my mirepois’ consists of doing this:

  • A big ol’ spoonful of coconut oil (like 1/3 cup or more)
  • A bunch of finely chopped onions (about 1/3 cup, give or take)
  • A few garlic cloves, finely diced
  • 2 celery, cut up
  • 2 carrots, cut up
  • 1/2 red bell pepper, diced
  • Salt and pepper to taste

I put the oil in the pan and heat it on about a meduim-high heat.  I then add the onions and let them cook gently while I am chopping everything up.  I add the garlic in next, and also let it sit and cook for a short time.  If I am pressed for time, I just throw everything in the pan after that, and let it cook for about 10 minutes, or until the carrots are semi-soft to soft. 

I just made this last night, and it was delicious.  The end yield was just shy of 2 cups, which meant I could have a cup last night and save a cup for today.  The next time I make it I will likely add another celery and carrot, and put the whole bell pepper in, just so it will make enough leftovers for two days.  All in all….a great way to add veggies to your diet!

 
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Posted by on May 7, 2010 in Recipes, Sides

 

Quick Crackers

I just love this recipe!  It really satisfies my need for something crunchy and salty.  🙂

Quick Crackers

  • 1 cup almond flour
  • 1 cup grated cheddar cheese
  • salt and pepper to taste

Mix all ingredients together in a bowl.  Turn the mixture onto parchment paper.  Put a second sheet of parchment paper on top.  With a rolling-pin, roll the mixture between the parchment paper sheets until it is very thin.  Remove the top sheet of parchment paper, put the other sheet with the rolled-out mixture on a cookie sheet, and bake it in the oven at 350 for about 10 minutes or until the edges start to turn too brown.

taken from www.nomorechrons.com

 
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Posted by on April 22, 2010 in Breads, Recipes, Sides

 

Zucchini noodles

I must say that these were good, but in no way were they filling.  I cannot see how they would suffice a normal person for a meal.  A small part of the meal, yes.  But they couldn’t even work for noodles with spaghetti, I think.  Just too much work for too little food.  I was very disappointed in the amount of “noodles” that one zucchini gave me.  Maybe a 1/4 of a cup total. 

Basically, you take a zucchini and peel it (without the skin) with a potato peeler.  It comes off in long, skinny slices.  You then put it on a tray that has butter on it, salt it a little, and let it bake for around 25 minutes at 215 degrees. 

They were really good, but were just not enough.  It also might have been the liberal use of real butter and sea salt that I used that made them good, 🙂 but it was a good treat for tonight.  Something different is always a good thing!

I also made a small hamburger and put onion and chives goat cheese in it.  Not very good, I must say.  But at least it was a good try!

 
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Posted by on January 26, 2010 in Recipes, Sides