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!
