Crack Crackers (variant)

This spin deviates heavily from the recipe I was advised to follow.  My sister made me some crack crackers for my travel snack back home from San Antonio, TX.

As I researched 'crack crackers' I found that they come in a variety of flavors.  I had some organic crackers...my favorite brand, Back to Nature's Stone Ground Wheat and I used what I, inspired by a taste for--pizza.

I am a serious pizza junkie and my best effort to curb the enthusiasm for it found me here with a little cheese, pepper flakes, and my house special vinaigrette.

Set your oven to 300 degrees.  I use my convection oven.  A toaster oven is preferred for small batches, but feel free to save time by layering the crackers on a larger cookie sheet, and baking in the larger oven.

Ingredients
crackers
Italian vinaigrette (oil, garlic, seasons, lime juice)
Italian Cheese blend
red pepper flakes

Directions:
Place crackers on cookie sheet. Sprinkle cheese, drizzle vinaigrette, and a pinch of pepper flakes. Bake at 300 degrees F for 5-10 minutes.  Keep a close eye so they do not burn.

Cream Cheese & Spinach Wonton's

...in time to throw together for your New Year's Eve countdown

I usually order pizza, but this year I decided on a delightful treat that I have not indulged on in many moons.  It is quite easy to throw together.  The recipe you probably have seen before.  But I am sharing my spin.  Hope you like it...

Ingredients
1 pkg of cream cheese, set at room temperature
1 pkg of frozen spinach, steamed or thawed, release water
1/4 c mozzarella cheese
pepper flakes, black pepper, sea salt, onion powder, garlic powder, Italian season, honey or raw sugar

Wonton Wrappers
warm water in a finger bowl
canola oil for frying
medium sauce pot

Directions:
Mix well, first three ingredients together with a fork.  Season to your taste.  Heat oil.  Moisten the perimeter of your wrappers with warm water, using a brush or your finger works fine.  Place a teaspoon portion of mixture onto the center of wrapper.  Fold diagonally or place another wrapper on top.  Seal edges.  Fry until brown.

Serve with your favorite sauce.  Pairs well with a grape juice virgin...or fermented!

Chickpea Salad Sandwich (spread)

Although the title says "sandwich" you can use chips or crackers to dip and scoop.  Over the holiday spent in San Antonio, my nieces enjoyed it in bite sized sandwiches as well as a dip with chips!

Ingredients

3/4 c. dried chickpeas preferred (but canned is fine)

1/4 c. diced celery

1/4 c. diced onion

1/8 c. minced carrot

1/8 t. cumin powder

1/8 t. salt

1/8 t. ranch powder seasoning (opt.)

1/8 t. cracked or table pepper

1/8 t. onion powder

a few dashes dill weed. 

2-4 T. mayo or whipped salad dressing

1 t. ranch dressing

Directions: Soak dry chickpea or garbanzo beans in an 1" above grain-line, of cold water, in covered dish, pot, or bowl, for 6-12 hours.  Rinse, put into a pot of cold water, just an inch above chickpeas.  You will notice the size increase from dry to 'bloomed'.  Bring pot to a boil, reduce heat to simmer or low and cook peas from 1.5 to 2 hours.  Test for fork tenderness.  Remove from heat, rinse in cold water, strain in a sift or colander.

If you use canned peas, rinse thoroughly, let dry for about an hour before use.

Pour peas into a large mixing or prep bowl, mash with fork or potato masher.  It is okay to blend but take caution with your chopper/processor to avoid over blending.  If you prefer a 'bite' mash peas.

Add your spices, mayo/dressings, mix with a fork.  Chill.  Serve.

***(add any other vegetables you choose, but if they generate water, i.e. tomatoes or cucumbers, add them into salad only for immediate use)

Sweet Sour Cauliflower & Vegetable Fried Rice

Sweet Sour Cauliflower was a hit!  Let's first start with the recipe for the sauce, since I started there! Meanwhile, find a nice cauliflower, preferably one that is on sale, because we know it can be pricey.

Also, FYI, I soak my brown rice for several hours (mostly over night), rinse thoroughly, and this shortens the cooking time.  Cold or room temperature is sufficient for a 'stir fry'.  Use any of your favorite vegetables, pre-steamed, add Vegetarian Oyster Sauce (mushroom), oil, and seasons to your large skillet or Wok.  Fry rice and toss in vegetables. 

Sauce

2 T White Vinegar or Rice Wine 
1 T Brown Sugar
1 T Ketchup
1/4 T lime juice
1 t Soy Sauce
Starch Slurry (2 T Corn Starch, 4 t Water)
Water 
Pinch of Pepper Flakes, Onion Powder


Directions: Combine ingredients over medium heat, add more water to thin.  Keep Warm, cover.

Fried Cauliflower

Preheat a medium sauce pot with canola oil, 1/4 of from the bottom of the pot, but not more than half full.  

Cauliflower, washed, cut into florets and small pieces (not tiny).

In a large mixing bowl, assemble your favorite seasons (season salt, onion powder, black pepper, cayenne pepper, dried parsley, ranch flavor, coarse ground pepper) with 2 T golden flax meal, 1 t baking powder, 1/3 c flour, 2 T corn starch, very hot water (hot water will bloom the flax meal) which will make a med. loose batter, thick enough to coat your cauliflower and stick, but still able to see the cauliflower through batter!

Toss your pieces into the batter coating each piece.  If you have a lot of batter and your cauliflower is swimming in it, remove your coated pieces to another mixing bowl, but first add a few teaspoons of flour to the bottom of the bowl to keep them from sticking and losing their batter. 

Store this excess batter for your next fry within a day or two.

Now, sprinkle gently some flour on top of the cauliflower pieces to help seal that batter and promote a nice crunch.  Make sure your oil is hot.  Have your drain pan available (paper towel and a cookie sheet).  Drop your cauliflower into heat, but do not over stuff which will bring down the temperature and your pieces will be soggy.

The goal is to fry the cauliflower in a flash, to form a hard crispy brown coating.  Fry a few at a time!  Drain on the towels.  Drizzle your sauce over them serve with your fried rice.

Black Bean Saute (Vegan)

Ingredients
1/3 c. bias sliced celery

¼ c. onion chunks

1 c. fresh spinach

¼ c. sliced mushrooms

1 c. Beyond Chicken

1 T Black Bean Paste

Water

Cooking Oil

Wok or Large Skillet on medium-high heat

Seasons…are for your taste. Salt,

Turbinado Sugar, Onion Powder, Garlic Powder, Coarse Ground Pepper

Directions

Mix bean paste with two parts water, sweeten if you desire.  

Heat Wok; add oil, sauté Beyond Chicken until brown.  Set aside.  Add two T. of oil to Wok, pour in bean paste mixture. The starch from the paste, mixed with water, and oil will form a light gravy.  You may add more paste or water to adjust to your desired thickness.  I prefer this to be on the thinner side.

Next, add your sauté Beyond Chicken and vegetables. Turn to coat and cover, watch the wilting of spinach.  After about 3-5 minutes, remove and serve with fried brown rice.