I am always delighted with myself when I take a bite of some new recipe I create on the fly and find it is delicious! It never ceases to surprise me, as funny as that sounds. I guess I make as many “mistakes” as I do “successes” when it comes to creating new recipes.
This salad is perfect for a hot Summer day. The coolness of the Cucumber balances the slight bitterness of the Celery, and the Parsley and Thyme add just enough flavor to provide a light, satisfying taste.
Cool Cucumber Salad
– 2 Stalks Celery
– 4-6 Leaves Romaine Lettuce
– Half a large Cucumber
– A handful of fresh Parsley (about a half cup)
– 1/2 Teaspoon Dried Thyme
– 2 Teaspoons Olive Oil
– Salt to taste
Wash and chop, dice or slice the Celery, Lettuce, Cucumber and Parsley and place into a bowl. Drizzle with Olive Oil, sprinkle on the Thyme and Salt to taste. Enjoy!
I think this recipe took me about 5-10 minutes from prep to eating it off my plate. It makes 2 large servings or 4 small dinner salads.
I made this up one day when I didn’t have any lettuce. It was delicious with the sweetness of the Cucumber complimenting the saltiness of the Celery and punctuated by the Carrot flavor. If you happen to have Lettuce on hand, it would add more body and some greens.
Options: This salad is really a nice canvass allowing you to add any herb you like, some cheese, hard boiled eggs, meat, etc. When Basil is back in season, I will be replacing my dried herbs with it for this salad.
Easy Chop Salad
– 2 Carrots
– 2 Stalks Celery
– 1 Medium sized Cucumber
– 1 Table Spoon Olive Oil
– Pinch (1/4 Teaspoon) Dried Thyme or Rosemary
– Salt to taste
Peel Carrots and Cucumber, slice of the ends. Chop all ingredients and place in a bowl. Drizzle with some Olive Oil, add salt to taste and a pinch of dried Thyme or Rosemary for added flavor. This salad served two adults – filling a dinner plate.
Let me know what you discover when adding other ingredients – Enjoy!
My kids and I love crackers. They are super easy to make, and a fun way to use cookie cutters. We’ve modified a recipe from my mom many times – from using butter to Ghee to Olive Oil. You can use regular refined flour for a classic, buttery taste. Or you can use a whole grain flour. I have found that a 50/50 ratio of whole grain and refined flour makes for a better texture and taste. The whole grain flours tend to create a heavy, hard cracker with a dense taste. At our house, we tend to use a mixture of Refined Spelt Flour and Sprouted Whole Grain Spelt flour. Also, if you want to add some herbs or spices to the crackers, a refined flour provides an open canvass without the distracting flavor of the whole grain.
In honor of Valentine’s Day next week, we made some cute heart shaped crackers.
If you want to use Olive Oil, just scroll past this first recipe and find it below. And, if you’d like to know how to make Ghee, the recipe is here. Now, onto the recipes!
Classic Cracker Recipe
Preheat Oven to 350 degrees
2 Cups Flour, plus 1/2 cup for rolling surface
2 Teaspoons Salt
3 Table Spoons Ghee (or Butter)
1/2 Cup Water
– Mix dry ingredients
– Add Ghee and with your hands, blend together with the flour mixture until it starts to look a little bit like corn meal.
– Add water and mix with a spatula until a ball starts to form, then use your hands to knead in the remaining flour.
– Break the dough ball in half, and set aside one half.
– On a flour surface, roll out the dough, flipping it over and adding flour as needed to prevent sticking to your rolling pin. Once the dough is flattened out to less than 1/8 inch thick (or thicker depending on your taste), you’re ready to use the cookie cutters!
*My kids LOVE to use cookie cutters. So, at this point I usually place the rolled out dough onto a sheet of parchment paper, set it on the kitchen table and let them cut out the crackers. This works for us to transfer onto a cookie sheet for baking. You can do this or simply pick up your shapes off your rolling surface and place onto a cookie sheet when ready.
– Place onto a cookie sheet lined with parchment paper and poke each cracker with a fork. This will help reduce the amount of bubbling that occurs during baking.
– Sprinkle with salt and place in the oven.
– Bake crackers for 15 minutes or until lightly golden colored, then remove and transfer the parchment paper onto a cooling rack.
– Repeat for the rest of your dough. I usually get 5 cookie sheets full of crackers from this recipe, but it really yields a variety of crackers depending on your cookie cutter size. You can also ditch the cookie cutters and use a pizza slicer to cut your crackers out quickly.
Vegan Olive Oil Version
Olive oil is a delicious alternative to butter or Ghee. It creates a lighter flavor cracker. Because of the delicate nature of Olive Oil, you need to bake the crackers at a lower temperature for a little bit longer. I have found the dough to be a bit more tough when rolling out – it gets rubbery. As a result, I usually cut out shapes, then bake the negative dough result as is without trying to blend it with the other dough.
2 1/4 Cup Flour
2 Teaspoons Salt
1/3 Cup Olive Oil
1/3 Cup Water
Preheat Oven to 325 degrees
– Blend dry ingredients.
– Add Olive Oil and Water.
– Blend with a spatula until a ball starts to form, then knead in remaining flour. The dough should have a “play dough” like texture and hold a shape.
– Break dough ball in half.
– On a floured surface, roll out one half of the dough, flipping the dough over and adding flour as needed to prevent sticking.
– Cut out with cookie cutters, and place on a parchment paper lined cookie sheet.
– Poke crackers with a fork, and sprinkle with salt.
– Bake in oven for 20 minutes or until slightly golden.
Tasty Options: You can add any dried herbs in a 1 Teaspoon quantity or more depending on your taste. We really like using Thyme and Basil. If you’re using spices, remember that with some, a little goes a long way. We’ve found that just a 1/2 Teaspoon of Powdered Onion is plenty for a nice taste that isn’t too overbearing.
Let me know what you discover or like best about this recipe – I love feedback.