flax crackers

Easy Flax Crackers

These crackers are so easy, its stupid. I made these for my Halloween cracker and cheese board and they were a HUGE hit. These are also UH-MAZING as a vessel for homemade hummus.

flax

image via Clean, Green, Simple

This recipe (and accompanying photo) is adapted from Clean, Green, Simple.

Easy Flax Crackers

These crackers are so easy, its stupid. Use whatever seasonings you like, salt and pepper, chili, lime and garlic, basil and Parmesan, everything but the bagel.. whatever you’ve got around! The possibilities are only as limited as your imagination; so use it!

Course Appetizer, Snack
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 cups flax seed ground
  • 3/4 cup water
  • 2 tsp seasonings of choice

Instructions

  1. preheat your oven to 400F and line a cookie sheet with parchment paper or a silicone mat

  2. mix all ingredients together and spread 1/4″ thick onto prepared cookie sheet, using a second piece of parchment paper over the top to smooth everything out

  3. score the dough with a sharp knife into whatever size and shape you prefer, this will make them easier to break when cooked. Just be careful not to cut your mat!

  4. bake for 20-30 minutes until edges are browned but not burnt.. watch them carefully. The crackers on the edges will burn much faster than the ones in the center

Recipe Notes

This recipe (and accompanying photo) is adapted from Clean, Green, Simple.


soup

Corn and Veggie Chow-DUH

OK, OK, OK while this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder. I used so many different types of vegetables, which is what I had on hand. But the more the better! Use what you love!

Be sure to cut them all up about the same size; I did about twice the size of the corn kernels to make everything look all pretty and symmetrical. It’s so easy, you’ll wish it was soup weather all year round.

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Corn and Veggie Chow....DUH!

While this isn’t traditional chowder (I only use ~1.5 cups of milk compared to most recipes with 4+cups of milk PLUS heavy cream), but you can recreate the creaminess of it by using flour, cornstarch, or arrowroot powder.

Course Main Course, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 sllices bacon diced; optional for topping
  • cheese optional; for topping
  • 1/2 yellow onion diced
  • 1 clove of garlic minced
  • 1-2 cup corn I used two ears of corn and cut them off the cob, but use what you have; fresh, canned or frozen
  • 2 carrots peeled and diced
  • 2 potatoes; with or without the skin diced
  • 1/2 red pepper diced
  • 1/2 green pepper diced
  • 2 celery stalks diced
  • salt, pepper, thyme, basil, paprika, red pepper flakes to taste; add any additional seasonings you want
  • 3 cups water, chicken or vegetable stock
  • 1.5 cups whole milk
  • 1 Tbsp flour

Instructions

  1. Cook the bacon in a large saucepan or stock pot until crispy and set aside on some paper towels to drain excess fat; we’ll use this as a topping! The bacon I used didn’t produce much fat, but drain all but 1T of fat to cook the onions over medium heat until translucent; about 5 minutes; add garlic and stir until fragrant; about 30 seconds.

  2. Add the rest of your veggies, water (or broth), seasonings and stir to combine. Whisk together the milk and flour, then add the mixture to the soup. This will help thicken the soup without adding more milk or heavy cream.

  3. Bring to a rapid boil, turn down the heat and allow to come to a low boil for 10-15 minute or until the potatoes are cooked through; it will start to thicken, but you can also add a little more corn starch or arrowroot powder to thicken it up more to suit your tastes. In the last few minutes, I took about 1-2cups of soup, blended it up until smooth and creamy and added it back to the pot… this will add even MORE creamy goodness!

  4. At this point, you can go wild, add some cheese, more seasonings, chopped up chicken, BACOOOOOOON. Whatever you want, man. Just enjoy it.


rice

Mexican Style Brown Rice

This might not be the quickest recipe, but I assure you it is well worth the time!

Mexican Style Brown Rice

All white rice starts out as brown rice. A milling process removes the rice's husk, bran, and germ. This process increases white rice's shelf life but removes much of its nutrition, including fiber, vitamins, and minerals... so when choosing rice for your meals, opt for brown rice whenever possible!

Course Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1/4 cup oil of choice
  • 2 cups brown rice
  • 1 jalapeno minced
  • 2 medium tomatoes
  • 1 yellow onion
  • 2 cloves of garlic
  • 2.5 cups vegetable stock or water you can use chicken stock if you wish, too
  • 1 Tbsp tomato paste
  • seasonings; salt, pepper, cumin, red pepper, chili powder to taste
  • 1/4 cup cilantro finely chopped

Instructions

  1. Place tomato, onion and garlic in a food processor and blend until almost smooth. You’ll need 2 cups of this mixture; you can use the rest if there is any for something else. Salsa maybe?

  2. Heat the oil over medium heat in a large pan, add the rice and minced jalapeno and mix until the rice is slightly browned; about 2-3 minutes. Pour in the tomato mixture, veggie stock and tomato paste, stir to combine. Add your seasonings now!

  3. Bring to a boil before turning down the heat, cover and allow to simmer for 45 minutes to 1 hour stirring occasionally.

  4. Before serving, mix in chopped cilantro and serve with your favourite tacos, refried beans or whatever you want!

 


stock

DIY Vegetable Stock

My life has changed completely when it comes to soup stock. I’ve made a few batches of this now, most recently included a Chinook salmon head from when I won a free salmon from Cascade Organic, LLC here in Portland! They’ve been bringing people locally sourced, common sense food for over a decade. Cascade Organic is proud to work with local family fisherman and Native Americans to provide the freshest seafood available!

So, GET WEIRD. Gather up some veggies and let’s get cooking! Read More


soup

Roasted Vegetable Bisque

IT’S ALMOST FALL. Are you excited? I’m really excited.

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This recipe can use any combination of vegetables that you can think of; squash, pumpkin, carrots, potatoes, cauliflower.. the possibilities are endless! It’s brilliant orange colour is perfect for a fall feast and you can make it at sweet or as spicy as you’d like.

Thinking about making your own baby food? This might actually be perfect, too.

Roasted Vegetable Bisque

This recipe can use any combination of vegetables that you can think of; squash, pumpkin, carrots, potatoes, cauliflower.. the possibilities are endless! It's brilliant orange colour is perfect for a fall feast and you can make it at sweet or as spicy as you'd like.

Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 5-6 carrots diced
  • 1 sweet potato; with or without skin, I always keep them on diced
  • 1 small butternut squash peeled, scooped and diced
  • 2 Tbsp oil of choice
  • 2 cloves of garlic minced
  • 1 yellow onion diced
  • 4-5 cups vegetable stock or more depending on how thick you want it
  • seasonings of choice; I used thyme, salt, pepper and some red pepper flakes and a few bay leaves to taste
  • splash of coconut milk optional

Instructions

  1. preheat the oven to 425F and put the diced carrots, sweet potato, and squash on a prepared baking sheet lined with parchment or silicone mat; season with salt and pepper to taste. Roast until tender; about 40-45 minutes.

  2. In a large stock pot, heat the oil over medium heat and add the onions, cooking until translucent; about 5-7 minutes. Add garlic and stir until fragrant; about 30 seconds. Add in all the roasted veggies, stock, and seasonings and bring to a boil.

  3. Reduce the heat and bring to a simmer for 15-20 minutes, stirring occasionally. Remove from heat, take out the bay leaves and put it in your blender to cool before blending to oblivion OR you can attack it with an immersion blender. Either way, blend until its smooth.

  4. At this point, you can add more stock if the consistency is too thick. Mine came out the consistency of baby food… but it was delicious baby food. You could also add a splash of coconut milk to thin it out, too.


REFRIED beans

Refried Black Beans from scratch

I’ve been obsessed with buying bulk dried goods. Flour, rice, pasta, oatmeal and BEANS.

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No, not this kind of Bean.

This recipe has lots of hands off time, so all you have to do is soak, drain, season, simmer, and smash and you’ll have the tastiest and easiest refried black beans that don’t taste like the inside of a tin can. Win/win wouldn’t you say?

Refried Black Beans from Scratch

This recipe has lots of hands off time, so all you have to do is soak, drain, season, simmer, and smash and you’ll have the tastiest and easiest refried black beans that don’t taste like the inside of a tin can. Win/win wouldn’t you say?

Course Appetizer, Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 1 hour 30 minutes
soaking time (if using dried beans) 12 hours
Total Time 1 hour 35 minutes

Ingredients

  • 1 lb dried black beans soaked overnight in water
  • 3 cloves of garlic minced
  • 1 yellow onion diced
  • cumin, salt/pepper to taste
  • 1 Tbsp butter or coconut oil to refry!

Instructions

  1. After soaking your dry beans over night (or opening your can), drain, rinse and transfer to a medium sized pot covered in 2inches of water.

  2. Add the garlic, onion and seasoning and bring to a simmer. Allow to simmer on low heat until the water has reduced and created a thick sauce; about 90 minutes-2 hours.

  3. Heat up butter in a cast iron pan pour in the bean. Smash the up with the back of a spoon, fork, potato masher OR an immersion blender if you like it super smooth, OR leave a little but of texture. Its up to you!

Recipe Notes

You can top it with cheese and serve as a side with Mexican Style brown ricecarnitas, tacos, or anything else that suits your fancy. These are super easy and they practically cook themselves! Give it a try and let me know how you like them!