Wednesday, December 2, 2015
Saturday, April 18, 2015
I know the Ketogenic diet (high fat, low carbohydrate diet) is all the craze, but I am far from being in the extreme practice of this. Eating smaller quantities of all foods, in a balanced way is much healthier than anything I have found, but these crackers can be a wonderful addition to a balanced dietary regiment. Fortunately, I found these crackers delicious with anything from olive tampenade or guacamole dip, to an olive and fig dip I just found at my local store! Amazing discovery. These delicious healthy crackers will be loved by your entire family.
1- 1 1/2 cup of water
1/4 Chia seeds can be added if you want a more high protein cracker.
2 tablespoons of olive oil.
Preheat oven to 350 degrees.
Next, add water slowly, until you have a dough like consistency that is holding everything together, but not too moist!
Make sure that dough is not breaking up because need to spread on a baking pan.
Place the ball of dough in the middle of pan, using a wax paper, cover the top of ball and press down on it to spread it evenly into the pan. I found just rolling hand over the waxed paper to spread worked very well. It is the hardest part and takes the longest time, but be patient and thoughtful as these crackers are more of a labor of love.
Make lines with pizza cutter or knife. Also, using a brush, you can spread some olive oil on top of dough before putting in oven.
Bake for 45 min.
Check the baking tray, maybe even rotate the baking tray. My new oven does not heat evenly as my old one. Leave another 20 minutes in oven.
After the last 20 minutes turn off heat and leave in oven another hour or less.
The crackers should be dehydrated by then, and with a spatula you can remove from baking tray. You will then have 1 inch size squares to eat. Some of the edges of tray will not be square of course, and these will be your rustic pieces also quite edible!
Happy baking and be well!
Monday, April 21, 2014
Monday, February 24, 2014
|Top to bottom: |
Myrtle - Black Australorp
Pepper - Plymouth Rock
Mrs. Rhodes - Rhode Island Red
Goldie - Cochin Bantam.
Sunday, December 8, 2013
Sunday, December 1, 2013
Inspired by my mother, who remembers her mother making delicious soups in South America just like this one.
Here is the list of ingredients:
2 cups of shredded turkey meat already cooked
4 cups of chicken broth
4 cups of water
1 cup of carrots finely diced
1 cup of potatoes (without skin) cut in cubes
1 cup celery finely chopped
1 cup shiitake mushrooms finely diced
1 cup of peas
1/2 cup of onion
1 cup of wild rice(uncooked)
2 cloves of garlic finely chopped
1/2 cup of cilantro finely diced
Salt & Black pepper to taste
Pre-soak the wild rice in a bowl with a cup of water while you prepare the ingredients. Using a large cooking pot, first add the 4 cups of chicken broth, onions, carrots, potatoes, celery garlic cooking on medium high heat. Turn heat down to medium low and add wild rice, peas, and mushrooms. Stir the contents of cooking pot. Add 3 more cups of water and salt and pepper, bring to another quick boil, and immediately lower heat to a simmer with lid half off for 15-20 minutes.
Serve in bowls and add a bit of cilantro. I like to serve this soup with a sides of garlic bread.
This recipe serves 4 comfortable.
|Soup on the stove.|
Friday, November 15, 2013
Listen to Tarabud interview of Rachel Saunders, owner of Blue Chair Fruit Company.
All about jams and marmalades made from organic and local vendors in the Bay Area.
Saturday, September 28, 2013
Sunday, September 22, 2013
|Williamson Farm Hass Avocados|