Thursday, January 05, 2006
Well the first 3 balls I rolled out and baked tasted pretty much like twigs. But the last batch came out pretty good.
So I'll try another batch later and serve those for supper with chili.
I'll also try to find a recipe that calls for white flour.
This recipe came from the Food Network website. The only fault I find with it is that it doesn't tell you how thin to roll the dough. At the very least, they should have said something like "as thin as you can."
3 cups whole wheat flour
1 teaspoon salt
1 1/2 cups warm water
In a food processor, measure out the flour and salt. Process 10 seconds to mix thoroughly. Turn processor back on and add the water in a thin stream. After all the water is added, process another 10 seconds, until the dough forms into one large ball.
If the dough is very sticky, add more flour, 1 tablespoon at a time, processing each time. If the dough is too dry and crumbly, add more water, 1 tablespoon at a time.
Once the dough is all together and smooth, pull it out of the processor. Knead on a lightly floured surface for 30 seconds or so until smooth. Cover with plastic wrap and let rest for 30 seconds.
Start the oven at 500 degrees, with the racks in the center.
After the dough has rested, cut it into 8 pieces. Remove one piece and cover the rest again with wrap.
Roll out your ball of dough as thinly as you can. Move to a baking sheet. The crackers will brown from the bottom, so I did not put down silpat or parchment or even spray the bottom of the pan. They didn't stick, either.
Cut the crackers with a pizza cutter or knife. Sprinkle with your chosen topping. Spritz the top of the crackers lightly with water (I forgot to do this step. That will probably make a difference).
Bake 3 minutes. Check them. If they are started to brown a tiny bit on top, remove them. If they are not, leave them in, checking them at 30 second intervals.
I have to say my last batch, which is pictured here, was the thinnest and I still baked them for about 5 minutes.
Remember, they start browning on the bottom, but I found I need to see a bit of browning on top for them to be done.
Tuesday, January 03, 2006
2 cans (14.5 oz) chicken broth-or 3 cups homemade chicken stock, more or less
1 large onion, chopped
3 cloves garlic, minced
1 can (4 oz) chopped green chilis with liquid
3 cans great northern beans
1 tsp oregano
2 tsp cumin
Tabasco to taste
cayenne to taste
4 boneless, skinless chicken breasts (I used a 1.16 lb package of chicken tenderloins)
Place the chicken in a large pot and add water until just about covered. Turn heat to high and when it comes to a boil, reduce to a simmer. Turn chicken over a couple of times until they are starting to look cooked, but not quite all the way through. Remove from the pan and toss out the water.
Pour a small amount of the chicken broth into the pot (approx 1/4 cup) and add onions and garlic. Simmer and stir until the onions are wilted and started to turn translucent. Add the chilis. Stir well.
Add the beans with liquid, cumin, oregano, Tabasco, remaining broth and cayenne.
Bring the pot to a boil and then turn the heat back to just a simmer. Cut the chicken into bite-sized pieces and add.
Cover the pot and allow to simmer at least 30 minutes, stirring occasionally.
This chili gets spicier the longer is cooks.
Garnish with jalapeno peppers, green onions, shredded cheese...whatever you desire.