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HOMEMADE WHOLE GRAIN CRACKERS RECIPE - NYT COOKING



Homemade Whole Grain Crackers Recipe - NYT Cooking image

There are plenty of whole-grain crackers on store shelves, but none taste as good to me as those made at home. You can use a mix of grains and flours to make them, including gluten-free varieties like millet, buckwheat and rice flours, and top them with any number of seeds, herbs or spices. They’re quick to mix together and very easy to roll out. “Healthy” crackers can be hard and dry, but this week’s offerings are not. I use olive oil in all of them, and some work best with a small amount of butter. I’ve been making sesame crackers for decades, tweaking my recipe over the years. They have a wholesome, rich, nutty flavor.

Provided by Martha Rose Shulman

Total Time 20 minutes

Yield About four dozen crackers

Number Of Ingredients 5

1 1/4 cups whole-wheat flour
1/2 cup toasted sesame seeds
1/2 teaspoon salt
5 tablespoons extra virgin olive oil or sesame oil
4 to 5 tablespoons water, as needed

Steps:

  • Preheat the oven to 350 degrees with the racks positioned in the middle and upper third. Line two baking sheets with parchment paper.
  • Mix together the flour, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork. If using a stand mixer, mix at medium speed. In a food processor, pulse until the mixture is crumbly. Add the water, and mix with your hands, or at medium speed in a mixer or in the food processor, until you can gather the dough into a ball.
  • Lightly dust your work surface and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
  • Bake 15 to 20 minutes until lightly browned, switching the sheet trays front to back and top to middle halfway through. Remove from the heat, and allow to cool on racks.

Nutrition Facts : @context http//schema.org, Calories 32, UnsaturatedFatContent 2 grams, CarbohydrateContent 3 grams, FatContent 2 grams, FiberContent 1 gram, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 17 milligrams, SugarContent 0 grams

MOIST ROASTED WHOLE CHICKEN RECIPE - FOOD.COM



Moist Roasted Whole Chicken Recipe - Food.com image

I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 whole chicken, 4-6 serving(s)

Number Of Ingredients 7

1 -3 lb roasting chicken
1 1/2 tablespoons olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon paprika

Steps:

  • Preheat your oven to 450 degrees before starting to prepare the chicken.
  • Place the whole chicken into a medium sized baking pan.
  • Rub the entire bird with the olive oil.
  • In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
  • In the preheated oven bake the chicken for 20 minutes.
  • Lower the oven to 400 degrees.
  • Continue baking for 40-50 minutes, or until golden brown and juices run clear.
  • If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
  • Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

Nutrition Facts : Calories 206.8, FatContent 16.8, SaturatedFatContent 4, CholesterolContent 53.5, SodiumContent 632, CarbohydrateContent 0.8, FiberContent 0.5, SugarContent 0.1, ProteinContent 12.8

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