Homemade Crackers for Pennies on the Dollar

Here is a great reci-pea that you can make with your kids, customize to your tastebuds, and feel good about the snacks they are eating because you made them!

This highly versatile recipe comes together from just four essential ingredients. To customize: add 1/4 cup of parmesan cheese to make cheese crackers. Mix rosemary into the dough and sprinkle coarse salt on top for a gourmet snack. Add sesame seeds to the dough for added nutrients. The possibilities are endless for crackers healthier and tastier than any boxed brand!

Ingredients

1 cup all-purpose flour, more as needed

1/2 teaspoon salt

3 tablespoons olive oil

1/4 cup water

Optional additions for inside or on top of the dough:

herbs like rosemary and thyme, coarse salt, cracked pepper, sesame or poppy seeds, minced garlic or onion, parmesan, cheddar or other cheese, etc. We love adding a tablespoon of wheat germ for its nutty flavor and nutritious crunch!

For added richness, an equal amount of milk, half and half or cream can be used in place of the water. Butter can be used in place of the olive oil.

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or dust lightly with flour.

2. Combine flour and salt in the workbowl of a food processor and pulse to combine. Add oil all at once and then do a few quick pulses until oily clumps form. Do not over-process. Add about 1/4 cup of water and process with several longer pulses. Continue to add liquid a teaspoon at a time until mixture holds together but is not sticky. The dough should have streaks of oily parts of dough and wet parts dough which will make tender, flaky layers in the crackers.

3. Roll out dough on a lightly floured surface until 1/4-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel so you can break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.

4. Bake until lightly browned, about 8-10 minutes. Cool on a rack; serve warm or at room temperature or store in an air-tight container for a few days.

Cinco de Mayo with the Kids!

Mild Salsa Cha Cha:

• 1 small 14.5oz can of diced tomatoes
• 1/4 cup red pepper, small dice (about 1/2 of a small red pepper)
• 1/4 cup red onion, small dice
• 2 tbl ketchup
• 2 tbl freshly squeezed lime juice (about 1 small lime)
• 1/4 tsp salt
• 1/8 tsp pepper

Optional Additions:

• 1 tbl fresh cilantro or parsley, chopped
• 1 tbl mascarpone cheese

Use your hand or a food processor to crush diced tomatoes into smaller pieces. Combine all ingredients, mix well, and serve with Peas of Mind, Black Bean Polenta Puffets...Celebrate!

Candied Lemon Peels!

Peas of Mind is based out of San Francisco, California. Although, there are times we miss the seasons of the Midwest and East Coast, there is one thing that we never get sick of-amazing fresh produce!

We are very lucky to have some of the best fruits, vegetables and nuts growing, literally, in our own backyard. Last week a friend of ours was kind enough to deliver hand picked lemons from one of her trees, and of course we accepted with open arms.

We had so many lemons; we made lemon bars, lemonade, and our favorite was candied lemon peels. They are super easy, high in Vitamin C, and satisfies the sweet tooth without the artificial flavors and yucky high fructose corn syrup found in store bought candy.

• 3 Lemons
• 1 cup sugar (add a little extra for sprinkling)
• 1 cup water

Using a vegetable peeler, peel the rind off each lemon in strips (from stem to bottom of lemon). Avoid the white part of the rind, called the pith, because this will make the candy bitter.

In a small saucepan, boil lemon rinds in water. Boil until the rinds are tender, about 15 minutes. Remove rinds, submerge in cold water for 2 minutes and pat dry with a towel.

While your lemon rinds are boiling, begin your candy mixture. Mix together 1 cup of sugar and 1 cup of water in a non-stick saucepan. Bring this mixture to a boil then add lemon rinds. Leave rinds in the mixture until they are translucent, about 10-15 minutes. Carefully remove rinds with tongs and set them on a plate to cool. Sprinkle a little raw sugar on top for texture, and allow the lemon peels to cool for about 2 hours. these little gems are fantastic on top of frozen yogurt, which of course, is sitting on top of a piping hot Banana Puffet!