Graham crackers...done!

I did end up making these yesterday...here are my thoughts:

- I will cut down the molasses to 1 tbsp next time - I don't know if I'm just really sensitive to that particular flavor, but it seemed really strong
- I'm not a good roller...I have some thicker, softer ones, and some thinner, crunchier ones!
- my food processor sucks
- I would divide the dough into two and then roll it out - I tried to do it as one, which probably contributed to the varying thicknesses, and then I split it into two and baked on separate cookie sheets; next time I'll just do two from the start!
- I cut them bigger than 2" x 2", but still ended up with about 30

Both kids gave them a thumbs up though!

I'm thinking of making these this weekend...

I'll let you know if they turn out!

Homemade Graham Crackers
1/2 cup all-purpose flour
1 3/4 cups whole-wheat flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold butter, cut into 1/2 inch cubes
2 tablespoons honey
2 tablespoon molasses
1/4 cup cold water
1 teaspoon vanilla extract

In a food processor, mix together the flours, sugar, baking powder, baking soda, salt, and cinnamon. Add the cold butter and process until the mixture resembles coarse meal, about 30 seconds or so. Add the honey, molasses, water, and vanilla. Mix until the dough starts to come together in a ball, another 30 seconds. Scrape dough out of the mixer.

Between 2 sheets of waxed or parchment paper, roll the dough 1/8-inch thick.
Chill for at least 1 hour, until firm (I chilled for several hours).
Preheat oven to 350F. Retrieve dough and roll it a bit more if it is not yet 1/8-inch thick. With a sharp knife or pizza cutter, cut into 2-inch squares. Arrange the crackers on parchment lined baking sheets. With a toothpick, prick several holes in each cracker.
Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool on the pan.
Yield: 48 crackers
Note: If you cut the dough through but leave the squares together, you can break them up after they’re baked, just like a store-bought graham!

A new feature: Cooking with Carrie

(As a precursor, I'm pretty sure this is too corny for our blog, but I'm trying it out anyways.)

In case I've never brought it up before, I struggle sometimes with what to feed this bunch I live with. Between Gord's pickiness and Ben's pickiness and Ella...well, she's a pretty good eater...I want to try new things but I also really have to factor the family into it. And I'm also trying to plan our meals weekly, do the shopping once, take advantage of sales (esp. on meat), reduce the pre-packaged/fatty/sodium-ridden foods and focus on healthy whole foods. I don't often hit all of those, but I'm trying darnit!

So I thought I'd start this kooky idea tonight...I made Fettuccine with Sweet Pepper-Cayenne Sauce (from www.allrecipes.com - I LOVE that site!) and I'm going to show you HOW I did it.

Here's the recipe per allrecipes:

• 12 ounces dry fettuccine pasta
• 2 red bell peppers, julienned
• 3 cloves garlic, minced
• 3/4 teaspoon cayenne pepper
• 1 cup reduced fat sour cream
• 3/4 cup chicken broth
• 3/4 cup grated Parmesan cheese
• salt and pepper to taste

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes.
Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese.
Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Now before you go navigating away from our blog, I don't even really know what "julienned" means, so I just chopped them up. OK? Are you going to stay? Good - give it a chance!

I started a pot for the fettucine - no wait, I used linguini - and I started cutting the peppers. Ella was helping.

And pigging out on the peppers. I did say she eats just about anything, right?

So I threw the peppers, some onion (not called for in the recipe, but what dish doesn't benefit from some onion? There isn't one.) and garlic into a nice warm pan with some olive oil in it.


Then I sprinkled on some cayenne. How much? Definitely less than the recipe calls for - I maybe added...1/8 tsp...I don't always measure my ingredients, you see. Won't that make for exciting future cooking posts? Baking is exact, cooking is...less exact. I reduced the cayenne because I didn't want it too spicy - Ben would not touch the stuff if there was even a whiff of spice.

Stir. Saute. Pan sear. Whatever.

By then, my pasta water was getting hot...look, you can see the little bubbles!


Stir the peppers and onions. Saute. Yadda, yadda, yadda.

Here's my pasta:


Remember what I said about reducing pre-packaged foods? Pasta doesn't count. I buy whole wheat, so there.

Once you've thrown it in the boiling water, be a good human and recycle...we do a LOT of that around here:


What's that? There is still LOTS of room in there. O ye of little faith.

Here's Ella, self-medicating 'cause Mommy has a sharp knife out and may cut her finger off. (Oh chill people, she's sucking on the squishy dropper end of the tylenol bottle!)


While the pasta is cooking, I added 3/4 cup of chicken broth to the peppers and onions. Well, would you look at that? I measured something! But I was too lazy to pull out the 3/4 cup measuring cup, so I used the 1 cupper. So it's NOT exact. Heh.

(Oh look, the onion is still out.)

Yum...now let it simmer...

What onion?

Oh, I also decided, per Ben's request, to add some broccoli. So I chopped some up and threw it in the pot with the pasta - saving a dirty dish for Gord to do, woot!


It may have been questionable in terms of freshness, but as I'm trying to reduce waste, I used it anyways. And it was being cooked, so I'm sure it was fine. Really.


Look at this messy workspace! Ack!


Seriously, what onion?

That's better. The next two ingredients waiting on deck...measure out 3/4 cup of each. Yes, I said measure. Just do it.

Now stir them into the peppes/onions/broth.

You'll notice I did not follow the instructions as per the original recipe. I'M MAKING IT UP, PEOPLE! No, one of the best things I do, besides going to www.allrecipes.com in the first place, is to read the reviews. And you get great tips in those reviews. Several of them for this recipe said to add the sour cream at the end with the parmesan cheese. 'Cause the sour cream doesn't cook so well. Or something like that.

Notice the mess again. Gord's right...I'm a messy cook.


Tsk, tsk, tsk.


Probably time to drain that pasta/broccoli!


Now throw it all into one pot. Give it some big stirs.


And serve:


Looks good, no?

So, I'm sure you're all dying to know...did the family eat it?

Ella liked it and plowed through her bowl, then asked for more. But I gave her two bowls of applesauce instead.

I definitely liked it, although it could use some more cayenne.

Gord was out at bridge (hence I cook a meat-less meal with veggies in it).

Ben fell asleep on the couch before the pasta water was even boiling (he's a sick boy right now...).

2 out of 4 Sheppards agree! Success!

There was definitely enough for our family for a meal; Ella and I ate, and there was enough left over for my lunch and the kids' lunches for tomorrow.

I hope you've enjoyed the first (and last?) instalment of Cooking with Carrie. Now I'm off to make some chocolate chip cookies...'cause I wanna...