Gasp, I didn’t care for mushrooms until my mid-thirties. The simple suggestion of mushrooms sent shivers down my spine as a kid and I think I stubbornly carried that childhood aversion over into middle age. Well, that goodness I tried mushrooms again, over a decade ago. Mushrooms are super healthy, low calorie and high in important nutrients like b vitamins, selenium, copper, niacin, potassium, iron and phosphorous. It’s fine for taste purposes to put raw mushrooms on your salad, but the nutrients are best accessed through the heat of cooking!
So today, I’m sharing my easy side dish recipe for Truffle Mushroom and Thyme Quinoa that features sautéed mushrooms with a sprinkle of truffle salt. It’s hard to believe that such a super simple recipe can have such big flavor, but that’s the beauty of mushrooms – they marry with and magnify the flavor of whatever dish they are in. Continue reading →
I’d love to be in New York City this Labor Day weekend, binging out on fabulous foods and Broadway shows. The last trip I took to the Big Apple with my mom, we took in a show every night for nearly a week – such an entertaining escape from reality! Check out the sweepstakes at the end of my post sponsored by Stella® cheeses; the winner and a guest will enjoy a trip to NYC to take in a show, dinner and the sights – it could be you!
While I’m not doing a Broadway boondoggle this fall, the hubby and kids do what we can to take in the ample arts and events in Austin – last week we sat in jaw-dropped amazement at Kooza by Cirque de Soleil and tonight the family is just taking it easy with a movie at home. I’m trying to keep my diet cleaned up now that I’m deep into training for Spartan Beast and a subsequent marathon and have retooled my salty snacks too be less processed, gluten-free and more protein-oriented.
For tonight’s movie (Wild), I whipped up a batch of Gluten-Free Asiago Almond Crackers – bite-sized, crispy and filled with grain-free goodness. Not only to these herby crackers work for folks with gluten intolerances, they also fit into a Paleo (paleo-ish) diet that is willing to allow for a bit of cheese and butter.
Made with artisan cheeses, my Gluten-Free Asiago Almond Crackers are sophisticated enough for a fancy cocktail party – but the kids love them as well. They’re actually not at all difficult to make and a sensible snack option you can feel good about feeding your family with ingredients that include Stella® cheeses, gluten-free baking mix, almond meal, flax seed, thyme and butter. Simple goodness!
When rolling out the gluten-free crackers, it’s easiest to do so between parchment or wax paper – use your favorite little cookie cutter or use a pizza cutter to make squares, diamonds or other shapes. I would also strongly suggest baking on Silpat or a sheet of parchment to prevent sticking and burning. The crackers made using Italian-style cheeses can be frozen for up to six months, so make a couple extra batches!
I really loved using the Asiago from Stella® cheeses – it had a distinct, aged flavor and natural saltiness that added addictive yumminess to the recipe without having to add extra salt. I’m a little bit of a cheese snob and Stella® cheeses really rock – made with old world craftsmanship and a rich dairy heritage that dates back to 1923, this company makes all sorts of cheeses from shredded to crumbled and sharp to sweet. Some of the products I think you’ll love are the Asiago (used in recipe feature), Rosemary Medium Asiago, Fontina, Fontinella®, Italian Sharp, Mozzarella, Parmesan, Mediterranean Parmesan, Provolone, Ricotta, Romano and Black Pepper Romano.
So, back the sweepstakes I hinted at earlier – enter here for a chance to win a trip for two people to New York City with a $500 gift card, dinner for two, and two tickets to a Broadway show. You may enter once per e-mail address per day through October 31, 2015. For full rules, please visit Stella® cheeses. : #StellaTakesManhattan
Add flour, almond meal, flax seed thyme and cheese to work bowl of food processor. Pulse food processor to blend.
Add one tablespoon of butter at a time, pulsing between, until dough is crumbly.
Slowly drizzle about 4 tablespoons of ice water into dough while food processor is on. Stop adding water as soon as the dough is moist enough to start pulling off edges of work bowl.
Place ball of dough onto parchment paper. Flatten into a thick disk, wrap the dough up in the paper, and chill in the refrigerator one hour to overnight.
After chilling and ready to make, preheat oven to 350 degrees.
Roll dough between two pieces of parchment paper until it is evenly 1/8 inch thick. Use pizza cutter to cut dough into squares or use small cookie cutters to punch out shapes. Place uncooked crackers on a parchment-lined baking sheet into top one-third of preheated oven (to prevent burning).
Cook for 8- 10 minutes until lightly golden brown. Let cook for 5 minutes. Store in air-tight container.