Saturday, January 11, 2014
For many of us, January equals weight loss, or an at least an attempt to shed the excesses of the holidays or the past year. I am no different. Inevitably I am on some "new" diet to detox myself of sugar, gluten, corn, soy, alcohol, caffeine ... should I go on?
The fun part of going on these different diets, with different rules and eating regimes, is that I learn about foods that I would have never eaten otherwise. Enter spelt. Since I am prohibited from eating refined carbs on this 28-day challenge, I searched out different flours. It turns out there are many. Almond, coconut, flaxseed, arrowroot, quinoa, and spelt flour to name a few.
I attempted to make spelt spaetzle. Not good. Since spelt flour doesn't have much gluten, the spaetzle were flabby and without toothiness. So I started thinking about foods that don't need much structure or lift. Crackers seemed perfect.
And they were. Light, thin, crunchy, and easy to make, spelt crackers are a delicious and much more economical alternative to Wheat Thins or other crackers. You can top them with anything you like, including salts and different seeds.
I used this recipe from Smitten Kitchen.
Saturday, January 4, 2014
When I was a kid, we used to say, "I love it so much, I would marry it!"
I would marry these lentils for sure.
David Levowitz, whom I follow on Facebook and Twitter, posted the link to Yotam Ottolenghi's lentil recipes in the Guardian. I had just received Ottolenghi's eponymous cookbook for Christmas, so I clicked on David's link and fell in love.
I went straight to the kitchen and whipped this up in minutes. One taste? Divine.
We wolfed it up with Mary's Gone Crackers and Stacy's Pita Chips. It's very filling and can be eaten as a meal or as a side dish.
Try it today!