This Week’s Leftovers
This week, the menu is influenced by Sue’s Nutrition Buzz, an interesting cooking website I discovered only recently. I tried two recipes, but had to make a few changes for ingredients I had available.
Almond, Flax, Poppy seed Crackers
First, I tried these grain-free crackers, but changed them a lot:
- 1 c almond flour
- 1/4 c ground flax seeds
- 1/4 c poppy seeds
- 1 t salt
- 6 T water
Combine almond flour, flax and poppy seeds, and salt. Stir in water to form a dough. Knead a couple of times to make a workable ball.
Roll dough into 1/8 inch thickness (I used a Silpat, and it worked great). Cut out squares using a pizza cutter (a knife would work fine.)
Bake crackers for 40-45 minutes or until browned on the edges. Cool on a wire rack.
The crackers came out wonderfully. I am taking them for lunch with hummus, fruit and cheese this week. I would serve them to guests at any party. They were crisp and nutty, and held up to being spread with cheese and hummus. They tasted better than most gluten-free crackers. I have never liked the plastic-y texture of those rice-and-nut crackers. I thought these were a bit salty, though. I left out the sugar and garlic, but I think I might try these again with the garlic, or with rosemary.
The almond meal/ground flax combination would be great with the mashed banana in this recipe from a previous post.
Next, I tried the turkey shepherd’s pie with mashed cauliflower instead of mashed potatoes. For this one, I stayed closer to the recipe, although I used leftover chicken instead of turkey. I don’t like peas, so I substituted roasted corn that I had in the freezer. I had a large zucchini from the farmer’s market this morning, so I put in about twice as much as the recipe called for. I also processed the cauliflower in the food processor to make the mash smoother. OK, I made quite a few changes. My house smelled great while this was cooking.
Chicken and Cauliflower Shepherd’s Pie
- 1lb chopped roasted chicken
- 1 t pepper
- 1 t salt
- 1 t chili flakes
- 2 cloves garlic (crushed)
- 1 t cumin
- 1/2 c red peppers (diced)
- 1 onion (diced)
- 1/2 cup corn
- 1 c carrots (diced)
- 1 large zucchini (diced)
- 2 T fresh mint
- 2 T fresh cilantro
- 1 large cauliflower, broken into florets
- 1 T ground flaxseed
- 1/2 cup almond milk
- 1 t pepper
- 1 t salt
Add diced onion to a non-stick pan, and cook over medium heat 2 minutes until transparent. Add peppers, garlic, cumin, chili flakes and cook another minute. Add chopped chicken, carrots, squash, corn, salt and pepper, and cook about ten minutes until mixture is dry. Add flax seed, mint and cilantro.
In the meantime microwave stem cauliflower florets until well cooked, about 15 minutes Mash with 1 t pepper, 1 t salt and almond milk. Process well in a food processor, adding more almond milk if needed to get a smooth mashed potato texture.
Spoon chicken mixture into a casserole dish. Add a layer of cauliflower mash on top. Sprinkle with ground flax and bake at 350 degrees for 45 minutes until top is golden brown.
I strongly recommend this website! The combination of flavors in this pie was new to me in this dish, but delicious. It was a little bit spicy in the chicken, and had sweetness from the cauliflower.
Pumpkin Spice Muffins
I also tried one more of the 2-ingredient recipes: this time, pumpkin spice muffins. It isn’t really 2 ingredients, since one was a cake mix, but it was very easy, and they came out great. Just mix a boxed spice cake mix a 15 oz can of pumpkin (not the pie filling, just pumpkin in this one). The batter is very thick, more like a dough. It was not easy to get it to go into the paper cups. I baked them at 400 degrees for about 20 minutes. It made 12 good-sized muffins that were very moist, and a bit dense. You can taste the pumpkin, but it is not overwhelming. The recipe said they are not overly sweet, but I thought they were very sweet.