Friday, January 7, 2011

Grain Free Crackers

Thought i would try to make some homemade crackers.
Came across a grain free recipe that i thought looked interesting, os of course i played with the is the final result.

Grain Free Crackers
1/2 cup seeds ( sunflower, pumpkin, flax etc.)
1/2 cup sesame seeds
1/4 cup water
pinch of sea salt

In a small food processor, process the seeds and sea salt until fine.
Place ground seeds into a bowl and add just enough water to create a soft dough.
Spread dough out onto a sheet of parchment paper.
Sprinkle spices overtop.   ( i used a prepared italian blend of parsley, oregano, basil etc.)
Cover with another sheet of parchment paper and roll out to about 1/4" thickness.
Remove top sheet of parchment and using a pizza cutter or knife, cut into 2" squares.

Place parchment paper with crackers on a baking sheet and bake in a preheated 350F oven for 15-18 minutes, until sides start to brown.

Served here with hummus.

Wednesday, January 5, 2011

Roasted Parsnip Soup

The dreaded question..........what's for dinner?
Well, coming home after a week away there isn't much in the fridge except for some parsnips so i thought...Soup !
Anyone who knows me, knows how much i like my soups.

Didn't really have a recipe to go by so i just started throwing things together and this is what i made.

Roasted Parsnip Soup
2 tbsp. olive oil
1/4 tsp. each of coriander seeds, cumin sees, turmeric and mustard seeds (or more depending on taste)
2 shallots, chopped
2 garlic cloves
3 large parsnips, peeled and chopped into small pieces ( helps with cooking time)
5 cups vegetable broth

Preheat the oven to 400F
Mix the oil and spices together.
Place shallots (or onion), garlic and parsnips on baking sheet and toss with oil and spice mixture.
Bake uncovered for 35-40 minutes or until softened.

Remove from oven and cool slightly.
In a blender combine the roasted vegetables with enough broth to make a puree  (puree until all the seeds and spices are pureed too)
Add puree and remaining broth into a large pot and bring to a simmer.
Simmer 15 minutes and serve.

I served it with some chopped up parsley.

I think next time i would eliminate the turmeric (not my favorite spice) and maybe add some fennel to the roasting process.