Souper Crack

Last night was a clean out the fridge kind of dinner.

It worked out alright, my friend Jessica ate with us and she is either overly polite or really enjoyed everything because she raved about it.  Probably mostly A and a little B ;).

I did hit it out of the park with these crackers though.

These totally passed the Tate Test, in fact he proclaimed the “the best crackers” he’s ever had!  Whoa!

So here’s how I did it,

Mix together

  • 1 1/4 cup whole wheat bread four
  • a pinch of baking soda
  • a pinch of baking powder
  • a teaspoon of red pepper flakes
  • 2 teaspoons of sesame seeds
  • a few shakes of smoked paprika
  • a dash of good quality salt

After mixing the dry ingredients thoroughly, make a hole in the center of the bowl and pour in 3 tablespoons of olive oil.  Mix.  Add 1/4 cup water and mix.  Pretty soon the mixture will get to dry to mix with a spoon and this is where you gotta get in there with your hands.  If there is still a lot of loose flour after working the dough with your hands than add a spoon or two more water.  You want to end up with a dough that is firm and not sticky.

I rolled my cracker dough out on a piece of parchment for easy transfer to a baking sheet.

See how nice and thin that is?  I think Tate liked these better than my other batches (which he gobbled up) because they were uniformly thin and even, thanks to my new rolling pin.  I used a wine-bottle before, a reasonable substitute but only if you don’t drink the contents first ;).

Just before the last roll I sprinkled on some smoked salt and it gave them a nice texture and flavor burst on top.  You could use regular salt or more sesame seeds also.

Once you have your cracker-thin sheet of dough you just score it into bite sized squares and pop it into a 350 degree oven for about 20 minutes.  Advice from the experienced cracker eater maker, wait until these cool before breaking and/or tasting!

I served these with a very thrown together Curried Pumpkin Soup

Into the food processor went a pie pumpkin that I baked off a few days ago, a can of lite coconut milk, and  a few tablespoons each of red and green curry paste.

As the soup was heating up I raided the cabinets and fridge looking for something to add to give it more texture.  I settled on some frozen corn and it was a good choice.

The meal was rounded out with a salad and some baked tempeh.  I am debating whether to put off groceries another day…our fresh food supplies are dwindling (apples, plums, and carrots) and I have a real hankering for some broccoli so I may have to shop.

I also have a hankering for some yoga.  After my Yoga Mission my body became accustomed to a session nearly every day but this week I’ve only practiced once so far.  Must be yogatime!

Do you make clean-out-the-fridge meals?  Mine always involve soup!

Truffled

Man oh man.

Wait, I should back up.

My morning was spent working on culinary holiday gifts (can’t reveal the details because some recipients are readers!).  This foray led me to give nut butter another shot.  Today I took Ashley’s advice and made sure the walnuts turned to butter before adding anything.

Once I had achieved butter I added a pinch of salt, 1/2 teaspoon of vanilla, and 1 teaspoon of maple syrup.

You probably have to love walnuts to really appreciate this nut butter.  I love the bitterness of walnuts and the hint of vanilla and maple contrast beautifully!

On a total impulse (and because the food processor was out and dirty and I didn’t want to scrape the corners) (oh, and because I was avoiding my exam) I decided to made some “truffles”.

I’ve seen variations of these on a few blogs, most notably Oh She Glows, and have been itching to give them a whirl.

To the “dirty” blender I added some oats (3/4 cup?) and a small handful of dates.

When I had a coarse crumble I threw in what was left of my almond butter disaster dough (3-4 tablespoons) and let it whirl.

Things were a little too crumbly so I added another 1/2 teaspoon of vanilla and a few spoons of water.

Ahh, much better, now that I can work with.

At first I thought it was too sticky so I rolled the first ball in raw sugar.  I decided the sugar overwhelmed the natural sweetness and that they weren’t too sticky on their own.

Then I just couldn’t resist.  I had to try chocolate.  Into the processor went a spoonful of cocoa.

Wow, I think it’s a tie!  They are both super delicious!  The chocolate has a slightly better texture, a little drier and less doughy.

Next up, Rum-Raisin! I’ve got the raisins soaking already.

If you want more details, check in with the expert.  Angela has gorgeous picture, exact measurements (unlike me!), and variations over at Oh She Glows.

I found my new favorite Exercise TV workout!

This full body strength workout with Stephanie Vitorino is fast, fun, and creative.  I used 5 pound hand-weights for this 20 minute burner.  I love that she keeps things moving, I am all about the active recovery!

I also did this workout with Steve Maresca and this one with Amy Dixon.  Steve’s workout is called Cardio Sculpting so I was expecting a full body routine but it focuses on the legs.  Steve is an odd bird but he knows his stuff.  I am a fan of Amy Dixon but this workout is definitely beginning and not as intense as I was hoping for.

The thing I love about all of these workouts is that they are super dynamic and creative, nothing is more boring than another straight forward bicep curl!  This type of workout also makes the most of your time by working upper and lower body together, which also gives you a great little cardio boost.

Speaking of cardio boosts, I’m off to run in this cold and clear day!