This recipe comes from http://crockpot365.blogspot.com/
Stephanie is my hero!!
1-2 pounds thin steak meat (I used flank steak)
1/4 t kosher salt
1 t Five-Spice Powder
1/2 t ground ginger
1/4 t black pepper
6 cloves minced or chopped garlic
2 T soy sauce (La Choy and Tamari wheat-free are GF)
1 T white wine vinegar
The Directions.
In a small bowl, mix the dry spices. Rub the mixture on all sides of your meat.
Put the meat into a ziplock bag and add the chopped garlic, soy sauce, and white wine vinegar. Seal the bag and refrigerate for as long as possible; preferably overnight.
I did not do this. Your meat will taste better if you do.
When the meat has fully marinated, cook on high for 3-4 hours, or on low for 5-6. This is very thin meat and will cook quickly, since there isn't much liquid. If you are going to be out of the house for a while, add 1/2 cup of beef broth. I used my 6qt Smart-Pot, and it was not really enough food for it; this would work best in a 4qt.
Slice the meat thin and serve over rice with vegetables, or on top of a spinach salad. We had our meat on top of salad.
Saturday, October 24, 2009
Friday, October 9, 2009
Chickpea Soup with Spinach, Basil, and Tomatoes
1 cup dried chickpeas (garbanzo beans), soaked at least 8 hours or overnight in cold water
6 cups homemade chicken stock or 4 cans chicken broth (you could make this a vegetarian soup by using vegetable broth)
1 yellow onion, diced
6-8 cloves garlic, diced very small
1 T olive oil (or less, depending on your pan)
1 can diced tomatoes with juice (I like Muir Glen Organic Tomatoes)
3-4 cups chopped baby spinach (measure before chopping)
2-4 T chopped fresh basil (I used my frozen basil)
salt and fresh ground black pepper to taste
Soak chickpeas overnight or for at least 8 hours in cold water. Drain chickpeas and discard water, and pick out any loose skins that have come off.
Put chickpeas in heavy soup pot with chicken stock, bring to a boil, then reduce heat and simmer until chickpeas are tender. This will depend on how fresh the dried chickpeas were, but for me it took about an hour. Use a spoon or stock skimmer to remove any foam that appears.
When chickpeas are tender, heat olive oil in heavy frying pan, then saute onions about 5 minutes, until fairly soft. Add garlic and cook 2-3 minutes more. Add onions and garlic to soup pot with diced tomatoes. Let soup simmer on low heat about 30 minutes.
6 cups homemade chicken stock or 4 cans chicken broth (you could make this a vegetarian soup by using vegetable broth)
1 yellow onion, diced
6-8 cloves garlic, diced very small
1 T olive oil (or less, depending on your pan)
1 can diced tomatoes with juice (I like Muir Glen Organic Tomatoes)
3-4 cups chopped baby spinach (measure before chopping)
2-4 T chopped fresh basil (I used my frozen basil)
salt and fresh ground black pepper to taste
Soak chickpeas overnight or for at least 8 hours in cold water. Drain chickpeas and discard water, and pick out any loose skins that have come off.
Put chickpeas in heavy soup pot with chicken stock, bring to a boil, then reduce heat and simmer until chickpeas are tender. This will depend on how fresh the dried chickpeas were, but for me it took about an hour. Use a spoon or stock skimmer to remove any foam that appears.
When chickpeas are tender, heat olive oil in heavy frying pan, then saute onions about 5 minutes, until fairly soft. Add garlic and cook 2-3 minutes more. Add onions and garlic to soup pot with diced tomatoes. Let soup simmer on low heat about 30 minutes.
Sunday, October 4, 2009
Spiced Lentils with Spinach and Apples
2 cups lentils
1 tbsp canola oil
1 tbsp butter
2 cups chopped onion
5 cups water
2 stalks medium celery, minced
1 tsp ground cumin
2 tsps dry mustard
1 tbsp ginger, minced
1 tsp ground coriander
1/2 tsp turmeric
1 1/2 fl oz lemon juice
3 cloves garlic
1 tsp salt
1 tsp black pepper
1 tsp cayenne
8 oz spinach, chopped
2 medium skinless tart apples. chopped
1.Heat the oil in a skillet, and melt in the butter. Add the onion, and cook over medium heat for about 15 minutes.
2.Place the lentils and water in a large saucepan and bring to boil. Lower the heat, partially cover, and let simmer for 15 minutes.
3.Add celery, cumin, mustard, ginger, coriander and turmeric to onion. Cook on medium-low heat for 10 minutes.
4.Scrape all this into the lentils, add the lemon juice and garlic. Stir. Simmer, partially covered, for 10 minutes - until lentils are tender.
5.Stir in the salt, black pepper, cayenne, spinach, and apples. Cook for a few minutes - until spinach is wilted and the apples begin to soften.
6.Serve hot.
7.Note: recipe based on Mollie Katzen's Enchanted Broccoli Forest.
1 tbsp canola oil
1 tbsp butter
2 cups chopped onion
5 cups water
2 stalks medium celery, minced
1 tsp ground cumin
2 tsps dry mustard
1 tbsp ginger, minced
1 tsp ground coriander
1/2 tsp turmeric
1 1/2 fl oz lemon juice
3 cloves garlic
1 tsp salt
1 tsp black pepper
1 tsp cayenne
8 oz spinach, chopped
2 medium skinless tart apples. chopped
1.Heat the oil in a skillet, and melt in the butter. Add the onion, and cook over medium heat for about 15 minutes.
2.Place the lentils and water in a large saucepan and bring to boil. Lower the heat, partially cover, and let simmer for 15 minutes.
3.Add celery, cumin, mustard, ginger, coriander and turmeric to onion. Cook on medium-low heat for 10 minutes.
4.Scrape all this into the lentils, add the lemon juice and garlic. Stir. Simmer, partially covered, for 10 minutes - until lentils are tender.
5.Stir in the salt, black pepper, cayenne, spinach, and apples. Cook for a few minutes - until spinach is wilted and the apples begin to soften.
6.Serve hot.
7.Note: recipe based on Mollie Katzen's Enchanted Broccoli Forest.
Baked Apple with Pumpkin Pie Spice
1 medium apple
1 tbsp pumpkin pie spice
1.Take a medium apple and core it, then cut it into smaller pieces.
2.Put the apple pieces into a microwaveable dish, and mix in the pumpkin pie spice.
3.Heat in microwave for about 1 minute.
4.Note: you can also add fat free frozen yogurt for flair.
I'm going to adapt this recipe for the crockpot.
1 tbsp pumpkin pie spice
1.Take a medium apple and core it, then cut it into smaller pieces.
2.Put the apple pieces into a microwaveable dish, and mix in the pumpkin pie spice.
3.Heat in microwave for about 1 minute.
4.Note: you can also add fat free frozen yogurt for flair.
I'm going to adapt this recipe for the crockpot.
Unstuffed Cabbage
1 1/2 lbs ground round beef
1/2 head medium cabbage
1 medium onion
2 tbsps olive oil
1 tsp minced garlic
8 oz tomato sauce
2 fl oz lemon juice
1/2 tsp pepper
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp salt
1.Start the ground round cooking in a heavy skillet over high heat; spread it out to cover the bottom of the pan so it cooks quicker.
2.While the ground beef is browning, chop the onion and crush the garlic.
3.Plunk them in the pan with the ground beef, and stir it up, using a spatula to turn it over and break it up so that it cooks evenly.
4.Cover the pan and let it continue cooking.
5.Meanwhile, chop the cabbage coarsely. Stir this into the beef mixture a bit at a time, it may come close to overwhelming your skillet. Take care to turn everything over to keep it cooking evenly. Re-cover the pan.
6.Continue to stir the meat mixture to keep it cooking evenly, covering in between stirrings.
7.When the cabbage is starting to wilt, stir in the tomato sauce, lemon juice, pepper, nutmeg, cinnamon and salt. Re-cover, let the whole thing simmer for 5 minutes, then serve.
8. This can easily be made in a slow cooker by browning and draining the meat and then adding the entire mixture together in the crock pot. Cook on low 8 - 10 hours.
1/2 head medium cabbage
1 medium onion
2 tbsps olive oil
1 tsp minced garlic
8 oz tomato sauce
2 fl oz lemon juice
1/2 tsp pepper
1/2 tsp nutmeg
1/2 tsp cinnamon
1 tsp salt
1.Start the ground round cooking in a heavy skillet over high heat; spread it out to cover the bottom of the pan so it cooks quicker.
2.While the ground beef is browning, chop the onion and crush the garlic.
3.Plunk them in the pan with the ground beef, and stir it up, using a spatula to turn it over and break it up so that it cooks evenly.
4.Cover the pan and let it continue cooking.
5.Meanwhile, chop the cabbage coarsely. Stir this into the beef mixture a bit at a time, it may come close to overwhelming your skillet. Take care to turn everything over to keep it cooking evenly. Re-cover the pan.
6.Continue to stir the meat mixture to keep it cooking evenly, covering in between stirrings.
7.When the cabbage is starting to wilt, stir in the tomato sauce, lemon juice, pepper, nutmeg, cinnamon and salt. Re-cover, let the whole thing simmer for 5 minutes, then serve.
8. This can easily be made in a slow cooker by browning and draining the meat and then adding the entire mixture together in the crock pot. Cook on low 8 - 10 hours.
Eggplant Chips
1 unpeeled eggplant, thinly sliced
1 tbsp olive oil
1/4 cup parmesan cheese, grated
1 tsp garlic powder
1 tsp leaves Italian seasoning
1.Pre-heat oven to 375° F (190° C).
2.Pour olive oil on cookie sheet and sprinkle with the garlic powder. Swoosh the cookie sheet around to mix and coat the sheet well.
3.Slice eggplant into about 1/4" or 1/8" thick rounds, depending on your taste and kitchen tools.
4.Place eggplant slices on cookie sheet. Rub each slice into the olive oil and garlic powder coated cookie sheet, then turn each slice over and rub around to coat the other side.
5.Sprinkle lightly with half of the Italian seasoning and parmesan cheese. Turn over gently and sprinkle remaining Italian seasoning and parmesan cheese on other side of rounds.
6.Bake for about 10 to 15 minutes, depending on thickness, on each side. (Turn over when browned on the bottom).
7.Note: this is a recipe you really need to watch cooking to see how well it is browning. They are done when they look caramelized on each side.
1 tbsp olive oil
1/4 cup parmesan cheese, grated
1 tsp garlic powder
1 tsp leaves Italian seasoning
1.Pre-heat oven to 375° F (190° C).
2.Pour olive oil on cookie sheet and sprinkle with the garlic powder. Swoosh the cookie sheet around to mix and coat the sheet well.
3.Slice eggplant into about 1/4" or 1/8" thick rounds, depending on your taste and kitchen tools.
4.Place eggplant slices on cookie sheet. Rub each slice into the olive oil and garlic powder coated cookie sheet, then turn each slice over and rub around to coat the other side.
5.Sprinkle lightly with half of the Italian seasoning and parmesan cheese. Turn over gently and sprinkle remaining Italian seasoning and parmesan cheese on other side of rounds.
6.Bake for about 10 to 15 minutes, depending on thickness, on each side. (Turn over when browned on the bottom).
7.Note: this is a recipe you really need to watch cooking to see how well it is browning. They are done when they look caramelized on each side.
Zucchini Parmesan
4 cups chopped zucchini
3 tbsps parmesan cheese
2 tbsps fat free margarine (I would substitute either Butter Buds or 1 tsp real butter)
2 cloves garlic
1 tsp salt
1 dash pepper
1 tbsp water
1.Combine zucchini, margarine, garlic, salt and pepper in a saucepan with water at medium heat. Cover and let simmer for 1 minute.
2.Uncover and continue to let cook for 5 minutes or until zucchini is tender, stirring occasionally. Remove from heat.
3.Add parmesan cheese and serve.
3 tbsps parmesan cheese
2 tbsps fat free margarine (I would substitute either Butter Buds or 1 tsp real butter)
2 cloves garlic
1 tsp salt
1 dash pepper
1 tbsp water
1.Combine zucchini, margarine, garlic, salt and pepper in a saucepan with water at medium heat. Cover and let simmer for 1 minute.
2.Uncover and continue to let cook for 5 minutes or until zucchini is tender, stirring occasionally. Remove from heat.
3.Add parmesan cheese and serve.
Stir Fried Cabbage
1/2 head medium cabbage - chopped
2 large onions
1 tbsp olive oil
1 tbsp teriyaki sauce
1 dash pepper
1 dash salt
1.Fry onions in olive oil for 2 minutes.
2.Add cabbage and fry for 3 minutes.
3.Add teriyaki sauce.
4.Add salt and pepper to taste (and hot chili's if desired).
5.Cover with lid and steam for 15-20 minutes.
2 large onions
1 tbsp olive oil
1 tbsp teriyaki sauce
1 dash pepper
1 dash salt
1.Fry onions in olive oil for 2 minutes.
2.Add cabbage and fry for 3 minutes.
3.Add teriyaki sauce.
4.Add salt and pepper to taste (and hot chili's if desired).
5.Cover with lid and steam for 15-20 minutes.
Rosemary and Garlic Chicken Saute
2 tbsps olive oil
4 breasts, bone and skin removed chicken breast halves
1 large onion
2 cloves garlic
1 tbsp rosemary leaves
1/2 cup chicken stock
1 dash salt
1.Heat oil in frying pan medium heat. Sauté the chicken breasts in oil for 4 minutes, then turn over and add onion.
2.Cover and cook 3 minutes longer, stirring occasionally.
3.Add garlic, rosemary and chicken stock (fat free if available).
4.Cover and cook until onion starts to brown and then about 5 minutes longer, stirring occasionally.
5.Season with salt and pepper if required.
4 breasts, bone and skin removed chicken breast halves
1 large onion
2 cloves garlic
1 tbsp rosemary leaves
1/2 cup chicken stock
1 dash salt
1.Heat oil in frying pan medium heat. Sauté the chicken breasts in oil for 4 minutes, then turn over and add onion.
2.Cover and cook 3 minutes longer, stirring occasionally.
3.Add garlic, rosemary and chicken stock (fat free if available).
4.Cover and cook until onion starts to brown and then about 5 minutes longer, stirring occasionally.
5.Season with salt and pepper if required.
Onion, Carrot and Ginger Soup
Onion Carrot and Ginger Soup
2 cups chopped onion
2 cups chopped carrots
2 tsps ginger
10 cups chicken stock
1.Slice onions, peel carrots and dice ginger.
2.Add stock and season to taste.
3.Boil for about 30-40 minutes.
4.Puree in a blender and enjoy a no fat soup.
2 cups chopped onion
2 cups chopped carrots
2 tsps ginger
10 cups chicken stock
1.Slice onions, peel carrots and dice ginger.
2.Add stock and season to taste.
3.Boil for about 30-40 minutes.
4.Puree in a blender and enjoy a no fat soup.
Cabbage Noodles
6 cups shredded cabbage
1 tsp salt
1.Boil a quart of water in a pot, add salt. Shred cabbage and add to boiling water.
2.Cook until tender-soft. Drain in a colander.
3.Add your favorite pasta sauce. Try different sauces, but tomato-based sauces taste best with cabbage.
4.Optional: sprinkle with parmesan cheese.
1 tsp salt
1.Boil a quart of water in a pot, add salt. Shred cabbage and add to boiling water.
2.Cook until tender-soft. Drain in a colander.
3.Add your favorite pasta sauce. Try different sauces, but tomato-based sauces taste best with cabbage.
4.Optional: sprinkle with parmesan cheese.
Saturday, October 3, 2009
Cuban Black Beans
1 pound black beans, washed
1/4 cup olive oil (I would reduce this considerably)
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar (I would reduce this considerably)
1 teaspoon black pepper
DIRECTIONS
Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender
1/4 cup olive oil (I would reduce this considerably)
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar (I would reduce this considerably)
1 teaspoon black pepper
DIRECTIONS
Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain.
Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender.
Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender
Cuban Ropa Vieja
1 tablespoon olive oil
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon white vinegar
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
2 pounds beef flank steak
1 cup beef broth
1 (8 ounce) can tomato sauce
1 small onion, sliced
1 green bell pepper, seeded and sliced into strips
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
1 teaspoon ground cumin
1 teaspoon chopped fresh cilantro
1 tablespoon white vinegar
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Bissara (North African Split Pea Soup)
2 tablespoons vegetable oil
4 cloves garlic, crushed
6 cups water
1/3 cup olive oil (I would cut this amount back considerably)
3 cups dry green split peas
3 sprigs fresh parsley
1 dried red chile pepper
2 teaspoons paprika
1 teaspoon cumin
1 pinch salt
1 pinch black pepper
DIRECTIONS
Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.
4 cloves garlic, crushed
6 cups water
1/3 cup olive oil (I would cut this amount back considerably)
3 cups dry green split peas
3 sprigs fresh parsley
1 dried red chile pepper
2 teaspoons paprika
1 teaspoon cumin
1 pinch salt
1 pinch black pepper
DIRECTIONS
Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.
Moroccan Tagine
(Tagine means small casserole dish)
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper
Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cut into chunks
1/2 onion, chopped
3 cloves garlic, minced
1 small butternut squash, peeled and chopped
1 (15.5 ounce) can garbanzo beans, drained and rinsed
1 carrot, peeled and chopped
1 (14.5 ounce) can diced tomatoes with juice
1 (14 ounce) can vegetable broth
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon salt
1 teaspoon ground coriander
1 dash cayenne pepper
Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and garlic about 15 minutes, until browned.
Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture to a boil, and continue cooking 30 minutes, until vegetables are tender.
Chole Saag
2 tablespoons vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoons curry powder
1 (15 ounce) can sweet peas, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) container plain yogurt
1 cup chicken broth
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes.
Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.
3 cloves garlic, minced
1 onion, chopped
1 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoons curry powder
1 (15 ounce) can sweet peas, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
1 (8 ounce) container plain yogurt
1 cup chicken broth
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes.
Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.
Egyptian Koftka
1 pound ground beef
1 onion, diced
1 egg yolk
2 tablespoons chopped fresh oregano
salt and pepper to taste
bamboo skewers, soaked in water for 20 minutes
In a medium bowl, mix together the ground beef, onion, egg yolk, oregano, salt and pepper.
Pick up medium sized handfuls and press them onto skewers. Roll on a lightly oiled clean surface until the mixture looks like a large ground beef hot dog with about 1 1/2 inches at each end of the skewer. Place your fingers in the middle of the skewer and separate the meat log into two sausages with about 1 inch of skewer sticking out at each end.
Prepare a grill for high heat, or if you only have a grill pan, like myself, heat it over medium-high heat.
Place the sausages on the grilling surface, and cook for about 10 minutes, turning once or twice for even cooking. Serve immediately.
1 onion, diced
1 egg yolk
2 tablespoons chopped fresh oregano
salt and pepper to taste
bamboo skewers, soaked in water for 20 minutes
In a medium bowl, mix together the ground beef, onion, egg yolk, oregano, salt and pepper.
Pick up medium sized handfuls and press them onto skewers. Roll on a lightly oiled clean surface until the mixture looks like a large ground beef hot dog with about 1 1/2 inches at each end of the skewer. Place your fingers in the middle of the skewer and separate the meat log into two sausages with about 1 inch of skewer sticking out at each end.
Prepare a grill for high heat, or if you only have a grill pan, like myself, heat it over medium-high heat.
Place the sausages on the grilling surface, and cook for about 10 minutes, turning once or twice for even cooking. Serve immediately.
Whole Wheat Crackers
1 3/4 cups whole wheat flour
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1 cup water
salt for sprinkling
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
There are many variations that can be made with this base recipe, such as using apple sauce or EVOO instead of vegetable oil and adding any combination of herbs to the dough.
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1 cup water
salt for sprinkling
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
There are many variations that can be made with this base recipe, such as using apple sauce or EVOO instead of vegetable oil and adding any combination of herbs to the dough.
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