When it comes to dinner, I tend to be a "big production" type of person. I am not a one-dish type o' gal; if there's soup, I want bread too. If there are veggies, I need some kind of starch. And normally, I like to have a meal-sized meal. You know what I mean?
So when I got a text from Ryan while I was at Central Market that said something along the lines of "I want to eat light tonight," I thought... there goes my plan.
But instead of chucking my idea for a pseudo-gourmet meal out the window, I decided to embrace Ryan's light wishes and run with it. I snagged some locally made chive-cheese spread at the store, and some Texas blueberries for good measure, and home I went.
After the last time I made crackers, we talked about one possible improvement: cut the crackers before you bake them. Since I already had small cookie cutters for dog treats, I decided to make heart-shaped plain crackers as well as some rosemary and sea salt crackers. From, of course, the rosemary in our little container garden.
Don't they look like tiny throw pillows?The crackers are simple:
1 cup AP flour (use whole wheat if desired, or 1/2 cup of each)
1 tsp salt
2 tablespoons butter or EVOO
1/4 water, plus more as needed
2 tablespoons finely chopped fresh rosemary (optional)
Toss the flour and salt in the food processor and pulse with the butter or oil until combined well. With the machine on, pour in 1/4 cup water. Add more, one splash at a time, until the dough forms a cohesive ball that's not too sticky.
Remove dough. If using rosemary, knead it in. Roll as flat as desired. Cut into shapes and transfer to a parchment-lined baking sheet (or use a silpat). Sprinkle with salt if desired. Bake at 350 until puffy and golden, about 10 minutes (but keep a close eye on 'em!).
Serve warm or cooled, and enjoy your crunching!
Here's the spread. Mineral water, local cheese, local blueberries, homemade crackers, and organic celery. Of course, I had some brownies planned for later that night, so having a light dinner? No big deal.
- Sustainable Diet
- Here you'll find recipes, gardening advice, news, and more. This is a place to learn and explore along with us, as we try to live in a way that keeps our resources (whether that's land and plants or mind and spirit) happy and healthy. It's a small way to illustrate how soul, body, earth, and others are so tightly intertwined. Come on in and stay a while! All images and content (c) Amber Byfield Pollei, 2007-2012, unless otherwise noted.
When it comes to dinner, I tend to be a "big production" type of person. I am not a one-dish type o' gal; if there's soup,...
Ryan and I spent a few precious hours on Sunday learning the art of pickling from my Mom. She told us to bring: Lids (not to be confused wi...
Lemon tartlette with a graham cracker crust. I'm gonna go out on a limb here and say brunch is my favorite meal. It's an excuse ...
Fish Tacos with Cabbage Salsa and Black Beans Opening up the meat and fish door again has led me to some surprisingly tasty fish recipes...
A little picture book for you: Wednesday's cornbread. The batter prep. Have you noticed that I collect red kitchen stuff yet? Pouring th...