 I cook a lot of things, however, I never tried to make savory crackers. Therefore, I researched Google and found several recipes and tested them with no luck. Some were just terrible and I had to trash them. Then I came across this recipe of a Norwegian Crispbread, which is a cracker to me. As I always do, I made some changes to it. I replaced the salt with Roasted Garlic and Herbs, I eliminated the flaky salt to sprinkle over and also, changed the canola oil for my basting EVOO, since it is healthier. Furthermore, I reduced the amount of oil, since after I baked them, they tasted a bit oily to me. My review now? These crackers are off the hook, healthier and taste amazing. Thanks Kristi. Category: SNACKS-CRACKERS Approx. Prep and Cook Time: Under 2 hours. Approximate Cost: $3.30 or .14 cents per cracker Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 24 crackers This is not my Recipe; it is from Kristi at the True North Kitchen. Ingredients 1/3 c. sesame seeds (.30) ½ c. flax seeds (.50) ½ c. Pumpkin Pepitas, (raw) (.60) ½ c. sunflower seeds (.60) 1 ½ tbsp. Chia seeds (.50) 1/3 c. cornstarch (.10) 1/2 tsp. Roasted Garlic and Herbs (I REPLACED THIS FROM SALT) (.10) 2 ½ tsp. Angie’s basting EVOO (I REPLACED THIS AS WELL) .60) ¾ c. boiling water (0) Directions: (THE FOLLWING IS LITERALLY Kristi’s Directions that I copied & pasted here for your convenience, however, you can Google her site: https://www.mycookingjourney.com/norwegian-crisp-bread-knekkebrod/ 1. Preheat the oven to 275 degrees Fahrenheit. Line a 13x18 rimmed baking sheet with parchment paper and set aside. Stir the seeds, cornstarch and Roasted Garlic and Herbs together in a large bowl. Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes. 2. Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). (Sprinkle the top with sea salt. (I ELIMINATED THIS STEP ALSO) 3. Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife. Notes
Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
0 Comments
MY 99% FAT FREE GROUND CHICKEN BURGERS with SAUTEED SPINACH and ONION over MY YELLOW PARBOILED RICE!10/27/2023  Simple, yet good looking and so fulfilling. Who said that burgers only go on burger buns? Not me. Bonus? I didn’t even have to leave my home for a burger. Dah! Category: Entrée Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $7.70 or $3.85 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 2 Ingredients for the Burgers ($5.10) ½ lb. fat free ground chicken ($2.50) 1 ½ tsp. Angie’s dry seasoning (.15) 1 tsp. Roasted Garlic and Herbs seasoning (.15) 2 tsps. Angie’s basting olive oil (.40) 1 large onion, peeled and sliced (.40) 3 c. spinach ($1.50) Direction for the Burgers Season the chicken with 1 ½ tsp. of my dry seasoning and 1 tsp. Roasted Garlic and Herbs seasoning. Stir until combined. Divide in two portions, make 2 balls with your hands, then press down flat to about ½ inch thick for each burger. Refrigerate. In a skillet with 2 tsps. of my basting olive oil, Sautee the slice onion, and spinach. Remove from skillet and add the burgers to cook until golden brown. Add the cooked onion/spinach on the side to warm up. Remove and allow to rest for few minutes. By now your rice is done so it is time to do your plating. Ingredients for the rice ($2.60) 1 c. parboiled rice ($1.00) 2 c. chicken broth ($1.00) 1 tsp. Angie’s dry seasoning (.15) ½ Sazon with Achiote envelope (.15) 1 tbsp. Angie’s basting olive oil (.30) Directions for the Yellow Rice In a skillet over med heat, with 1 tbsp. of my basting olive oil, Sautee the rice briefly. Add the 1 tsp. Angie’s dry seasoning and ½ Sazon with Achiote envelope, stir. Ever so carefully, add the 2 c. chicken broth, bring to a boil, reduce the heat to low, cover and cook for 20 minutes. Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  My delicious salad can be designated as your lunch meal for two people, just add a healthy smoothie and done. On the contrary if you prefer, this salad can become your side dish for for 3 people with any seafood main course, stakes or even soup, in the lines of “Soup & Salad”. Boom. Category: SALAD/SIDE Approx. Prep and Cook Time: 15 to 20 Minutes Approximate Cost: $5.60 or $1.87 per serving Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 3 Ingredients 1 (15 oz.) can of chickpeas, drained & rinsed ($1.30) 2 to 3 tomatoes, rinsed, pat dry and sliced (.60) ½ 1 small red onion, peeled and chopped (.50) 1 small to med-size red bell pepper, rinsed, pat dry, chopped (.60) 1 handful of parsley leaves, no stems, rinsed, pat dry, chopped (.25) 1 small to med size garlic, peeled grated over the salad dressing (.10) 1 tsp. Roasted Garlic and Herbs Seasoning (.10) 2 tbsp. Black Truffle oil (or the one of your choice) (.50) 1 ½ tbsp. lemon juice (.40) Salt & pepper to-taste Avocado (optional) ($1.25) Directions Prepare all the above mentioned ingredients as I indicated under ingredients and place them in a medium size bowl. To prepare the vinaigrette, add the lemon juice, peeled grated garlic, the Truffle oil, Roasted Garlic and Herbs Seasoning and any salt to a small bowl, whisk well, then drizzle over all the ingredients in the medium size bowl. Stir and move to a serving platter. Done.  Simple syrup is the easiest thing that I learned in baking school many years ago. There, I also learned how to, and made birthday and wedding cakes. That was when my kids were growing up, so that I could stay at home and contribute to my household while my husband worked. I was a 24/7 available mom, smile. It was quite an experience that I will never forget. This particular hack reminds me that sometimes, the simplest things are the easiest and best. Boom! Category: HACK Approx. Prep and Cook Time: under 30 Minutes Approximate Cost: $1.40 Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2/3 TO 1 C. Ingredients 1/2 cup sugar (.50) 1/2 cup water (0) 1/4 cup dried lavender blossoms, discard the stems (.90) (Walmart sells lavender plant’s for under $5.00) Directions
 Let me start by saying that I am not happy with these corn tortillas. When I need tortillas, I purchase them, however, this time I tried to make them myself from scratch. I followed the recipe in the back of the MASECA bag. I was disappointed because they had no flavor, well, you can imagine the 2 ingredients are cornmeal and water, dahhh! Furthermore, I didn’t like the texture either. I am not giving up I will try other recipes and will let you know. Category: Entrée Approx. Prep and Cook Time: OVER 30 Minutes Approximate Cost: $1.00) Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 19 Ingredients 2 c. Maseca corn flour ($1.00) 1 ½ Water (0) Directions Mix the flour and water for 2 minutes in a bowl until you form a soft dough. Divide the dough into 19 small balls. Then cover a tortilla press with parchment or saran wrap paper. (If you don’t have a tortilla press, you can use anything else you have to press them down) Put each ball between the parchment paper and carefully press down to your prefer size, but not too thin. Then in a skillet, over medium, cook on each side for 30 seconds. Done. TO BE CONTINUED!!!!  I definitely love to bake, especially, when I can come up with my own (and at times crazy) ideas about how I want what I am baking to taste. This is one example of my old basic cupcake recipe taken to the next level. Not bad!!! Then gave them to a family I love. Category: Dessert Approx. Prep and Cook Time: Under 30 Minutes Approximate Cost: $5.21 or .43 cents per cupcake Difficulty Level: Easy Allergens, Other: For Gluten Free, please use GF Flour Servings: 12 INGREDIENTS 1 1/4 cups all-purpose flour (.60) 1 1/4 tsp baking powder (.10) 1/4 tsp salt (.10) ½ tsp. Ground Nutmeg (.15) 1 tsp. Ground Cinnamon (.15) 1 tsp. Ground Ginger (.15) 6 tbsp. unsalted butter, at room temperature (.90) 3/4 cup sugar (.60) 2 tbsp. Peanut oil (.30) 1 1/2 tsp. vanilla extract (.90) 2 large eggs at room temperature (.36) 1/2 cup of your preferred milk (.50) 1 c. butterscotch chips (.50) DIRECTIONS
 Salads are so multipurpose and useful. We can have a salad for lunch just like this one or we can have one for dinner by adding a protein element such as roasted chicken, pork tenderloin slices, hardboiled eggs, etc. This particular salad is so refreshing and work wonders on a hot sunny-humid day as well. Category: SIDE-SALAD Approx. Prep and Cook Time: 15 Minutes Approximate Cost: $6.10 or $3.05 PER SERVING Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 2 Ingredients 2 med-size figs, rinsed, pat dry and sliced ($1.75) 2 large Kiwi’s, rinsed, pat dry, peeled and sliced ($1.00) 2 baby cucumbers, rinsed, pat dry and cut diagonally (.35) 2 ½ c. Baby Spinach ($1.50) 1/3 c. Tart Dry Cherries (.90) 2 tbsp. of my basting EVOO (.40) 1 tbsp. Balsamic vinegar (.10) ½ tsp. of my dry seasoning, (or garlic salt or the salt of your choice or no salt) (.10) Directions Gather a med-size glass bowl and prepare all the above mentioned ingredients as listed. Place the spinach at the base of the bowl and start adding the different fruits as I did or as you want them to look. In a separate small bowl add the vinegar, salty ingredient and then whisk in the oil until all ingredients are emulsified. Time to eat folks! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil  I don’t know if I should cry or just be thankful that I was able to harvest from my garden so many times this summer. Well, this is it, the last of what was left, before it gets real cold and they all die. Then, just clean the garden to put it to sleep until next year. Oh Well! :( Category: HACK-FLAVOR Approx. Prep and Cook Time: 15 Minutes Approximate Cost: THEY WERE ALL FROM MY GARDEN, SO NO COST-FREE J Difficulty Level: Easy Allergens, Other: Gluten Free __X__ Vegetarian __X__ Servings: 12 DISKS Ingredients Rosemary, rinsed, needles detach from stems and stems discarded. 1 c. Basil, rinsed 2 c. Cuban oregano, rinsed 1 c. Flat Parsley 1 c. Sage, leaves detach from stems and stems discarded. 7 to 10 Ajicitos (Caballero Peppers) rinsed and seeded. 2 large Green peppers, rinsed and seeded. 1 Garlic head, peeled. 1 large Onion, peeled and chopped large 1 c. Water (or Chicken/Beef) broth or more as needed Directions To prep just follow the directions I gave under the Ingredients list. Add all these goodies to a blender or food processor with the broth or water and process until the desire thickness is obtained. Pour into a muffin pan and freeze overnight. Remove the frozen sofrito discs from the muffin pan and place in Ziploc bag(s) and freeze again to use as needed.  I am having a very productive gardening this summer. Tons of tomatoes, peppers, ajicitos, (which I was never successful growing them,) lots of different herbs and finally, beautiful flowering/coloring baskets. Both of my daughters also planted tons of veggies and were able to harvest a lot to use at home and share with me, smile. Sometimes we underestimate our abilities to accomplish something. Gardening is one of them and regardless of your commitment and desire, the weather becomes an incredible barrier in helping your success. I am never afraid of failure as long as I try my best and put 200% to it. Gardening is one of those things that regardless of what you do to take good care of the plants. Sometimes, you depend on Mother Nature to help if you travel a lot during Summer time. However, proper care of the plants will ensure that you will be able to harvest fresh, organic and beautiful produce, herbs and flowers to enjoy. Give it a try next year, you will become addicted! Smile.  It was almost a vegan meal if it wasn’t for the beef and chicken broth. Either way, there is no meat in this meal, since the protein is coming straight from the Pigeon Peas. boom! Category: Entrée Approx. Prep and Cook Time: 30 Minutes Approximate Cost: $7.85 or $2.62 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 3 Ingredients for the Rice TOTAL = ($3.35) 1 c. parboiled rice (.80) 1 c. white frozen corn (.50) 1 Frozen Sofrito disks (.25) 1 ½ tsp. Angie’s basting olive oil (40) 1 ½ tsp. Angie’s dry seasoning (.15) 2 c. chicken bone broth ($1.25) Ingredients for the Pigeon Peas TOTAL = ($4.50) 1 can Goya Pigeon Peas, drained and rinsed ($1.45) 1 Frozen Sofrito disks (.25) 1 ½ tsp. Angie’s basting olive oil (.40) 1 ½ tsp. Angie’s dry seasoning (.15) 1 tsp. Trade Joe’s dry sofrito (.10) 1 c. Goya Mofongo Chips (.90) 1 c. beef broth ($1.25) Directions for the Rice: Add 1 ½ tsp. of my basting olive oil to a small pot over med-high, sauté the rice briefly. Add all the other ingredients listed under the rice ingredients, stir and bring to a boil. Reduce the heat to low, cover and cook for 20 minutes. Directions for the Pigeon Peas: In a med size pot over medium, add all the ingredients listed under the Pigeon Peas ingredients list, but hold the Mofongo chips. Bring to a boil, stir, add the Mofongo chips and reduce the heat to low, cover and cook for 10 minutes. Done, ENJOY! Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings Angie’s Basting Olive Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil |
ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |
RSS Feed