Tag Archives: snack

Seedy Corn and Whole Wheat Crackers

crackers

crackers Seedy Corn and Whole Wheat Crackers Print Serves: 4 gifts Crunchy and flavorful, these crackers are wonderful to serve when you have company or to give as a gift with a chunk of your favorite cheese. Ingredients

  • ½ cup cornmeal
  • 1 cup whole wheat flour
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons salt
  • ½ teaspoon baking powder
  • 1 teaspoon ground pepper
  • ½ cup sunflower seeds (or a combination of your favorite seeds -- sunflower, pumpkin, sesame, flax, poppy)
  • ½ cup very finely chopped walnuts
  • 2 tablespoons oil (olive, walnut, sunflower, canola)
  • 2 tablespoons butter, cut into smaller pieces
  • 1 cup +/- cool water
Farmers To You Ingredients: Other Fresh and Pantry Ingredients:
  • salt, baking powder, black pepper, butter
Instructions
  1. Chop walnuts meats into tiny bits.

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No Measure Nut Bars

nut bars in pan No Measure Nut Bars Print Serves: 16 A wonderful power bar that can be as flexible to make as you are. Great with just about any assortment of dried fruit, nuts and seeds, they make a perfect snack, quick breakfast treat or trail food. Irresistible! Ingredients

  • 5 cups +/- assorted roasted nuts, seeds and dried fruit
  • chunks of dark chocolate (optional)
  • canola or sunflower oil to grease an 8” x 8” pan
  • ⅔ cup +/- brown rice syrup (enough to stick it all together)
Farmers To You Ingredients: Other Fresh and Pantry Ingredients:
  • brown rice syrup
Instructions
  1. Select nuts, seeds and dried fruit of choice and combine in a bowl.

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Maple Glazed Nuts

maple.glazed.walnutsSo this recipe does not technically qualify as a side dish (maybe for some people!), but these tasty nuts can show up just about anywhere. Here are a bunch of possibilities: in your hand for a snack, tossed in a salad, chopped and sprinkled on top of roasted or steamed vegetables, as a garnish for soup, on top of a scoop of ice cream for a quick sundae, on a cheese plate with some fine cheese and apple slices, sprinkled on an apple crisp, chopped with garlic and olive oil and tossed with pasta for a quick weeknight meal,  stirred into a banana bread batter, layered in a breakfast parfait with yogurt, granola and fresh or dried fruit, on a holiday dessert platter with cookies and chocolate, etc…

These nuts transform something simple into something a bit more special.

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Oven Roasted Potato Chips

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These rich gold potatoes from Pete’s Greens are perfect for this recipe. As always, I like my veg a little darker – but you may pull them out of the oven anytime. One of the things I like about these chips is that they’re not perfectly crisp, they are a great mix of crispy & chewy.  These chips can show up anywhere – next to a big salad, a bowl of soup, with a grilled steak, as a side for chicken or fish, or by themselves as a snack or an appetizer. Oven Roasted Potato Chips Print Author: Shannon Hepburn Serves: 4 Ingredients

  • 4 medium gold potatoes
  • olive oil – a few tablespoons (or maybe try sunflower oil instead)
  • smoked paprika (sometimes called Spanish paprika or piment d’espelette)
  • garlic powder
  • salt
Instructions
  1. Preheat oven to 400.

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Maple Custards

Maple Custard

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When its sugaring season,  the weather is gives us just the right conditions for a productive sap run during the early spring – cold nights and temperatures that rise above freezing during the day.  Maple custards work great for breakfast, dessert or an after school/work snack.

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MAPLE CUSTARDS

Preheat oven to 350 degrees.  Combine all the ingredients in a blender or whisk very well in a bowl.  

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