3ABN Today Cooking Program | SOUP AND CRACKERS
Air Date 7/20/16

Spicy Tomato Black Bean Soup


Ingredients:
3 cup Tomatoes – Petite Diced
3 cup Water
1 cup Onions – Chopped fine
1 clove Fresh Garlic - miniced
1 cup Canned Tomatoes with Green Chiles
1 can Canned Low Sodium Black Beans – drained and rinsed
1 cup Carrots – Diced fine
1 cup Celery – Diced fine
1- ½ tsp. Mckays Chicken Seasoning
½ tsp. Salt
½ tsp. Cumin
¼ tsp. Cayenne Pepper
1 T Bragg Liquid Aminos (natural soy sauce)

Ballpark Pinweheels

Directions:
Put all ingredients in a large medium size kettle and cook for about 25 minutes or until vegetables are tender. Serve hot with your favorite crackers.

Yields: 8 cups
Linda Johnson

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Homemade Crackers


Ingredients:

2 cup Unbleached White Flour
½ cup Whole Wheat Flour
1 tsp. Soda – Aluminum Free
½ tsp. Salt
1 tsp. McKay’s Chicken Style Seasonings
¾ cup Canola Oil
½ cup Cold Water
Optional Seasoned Sat – sprinkle on top

meatballs

Directions:
Mix all the dry ingredients together in a medium size bowl. Make a well in the middle and pour in the Canola oil and Water in. Lightly stir until blended. Pat or roll the dough to fit a 16 by 12 by 1-inch cookie sheet pan. (Do not spray the pan) Cut into 60 pieces and prick with a fork. If desired sprinkle with seasoned salt, garlic powder or your favorite seasoning. Bake at 350 degrees for approximately 20-25 minutes or until golden brown.


Yields: 60 2x2" crackers

Linda Johnson

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Wheat Thin Crackers


Ingredients:

½ c Almond meal
1 ½ c Whole-wheat flour
3 T margarine – melted
1 T olive oil
1 t salt
3 T brown sugar
1 T ground flax seed
1 c toasted wheat germ
¾ c water

asian-noodles

Directions:
In a large bowl mix the dry ingredients together and then make a well in the center. Pour into the center the melted margarine, olive oil and the water. Stir to mix well and until it forms a dough. Divide into three sections and roll out each section between two sheets of parchment paper. Make sure you roll them medium – thin thickness and try and get them as evenly rolled out as you can. Using a knife, score each section into 1 ½ x 1-½ inch squares. Place the parchment paper onto a baking sheet and bake in a 375-degree oven for about 15 minutes. Check them every 5 minutes, as the areas that are thinner will brown faster. Make sure and remove the lightly browned ones and return the tray back to the oven until all have been baked to a light brown. Cool the crackers and then store in an airtight container.

Yields: 230 1.5" x 1.5" crackers

Cinda Sanner

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Creamy Broccoli Soup


Ingredients:

1 T Olive Oil
1 medium onion – finely diced
¾ c celery – finely diced
3 c potatoes – cut into small cubes
6 c water
1 T McKay’s Chicken Style Seasoning and Broth
8 generous cups of small broccoli florets
3 c original Almond milk – unsweetened
3-4 T cornstarch
½ c + 2 T nutritional yeast flakes
2 T margarine
2 t salt – or to taste


goulash

Directions:
In a large stockpot, sauté the onions and celery in the olive oil until the onions are clear. Stir in the McKay’s Chicken style seasoning and then add the water. Add the water, potatoes & salt, and bring to a boil. Reduce heat just until it is at a soft boil and cook until potatoes are tender. Add the broccoli and cook another 4-5 min. or just until broccoli is tender. In a small bowl mix the almond milk with the cornstarch. Use 4 T for a thicker soup or 3 T. for a slightly thinner soup. Pour into the hot soup stirring at the same time. Add the nutritional yeast flakes and margarine and stir well. Continue to cook until thickened making sure to stir often. Using a immersion blender, blend the soup until pureed but still leaving some chunky vegetables. If you do not have an immersion blender then put about half of the soup into a blender or food processor and process until pureed. Return the pureed soup back in the stockpot with the remaining soup and stir well. Serve hot.

Yields: 14, 1 cup servings

Brenda Walsh

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Whole Grain Crackers


Ingredients:

¾ cup canola oil
1 cup water
3 cups uncooked quick oats
2 cups white whole wheat flour
1 cup wheat germ
2 tbsp. dark brown sugar
2 tsp. sesame seeds
2 tbsp. flax seeds, ground

Sriracha Hot Dog Poppers

Directions:

Mix oil and water together until emulsified. In a medium bowl, stir together the remaining ingredients. Add water/oil mixture and mix well. Divide in half. Spread each half on a cookie sheet. 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 at 325 for 30 minutes or until light brown

Yield: 72 two-inch crackers
Brenda Walsh

 

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Creamy Potato Mushroom Soup


Ingredients:

1 cup water 1 medium onion, diced
1 cup celery, diced
½ tsp. celery salt
1 tsp. parsley
1 ½ tsp. sea salt
1 tsp. Better than Bouillon No-Chicken Base
4 cups potatoes, peeled and diced
2 cups unsweetened almond milk
¼ cup Tofutti Better than Sour Cream
1 tbsp. soy margarine
½ tsp. salt
1 12-ounce package sliced white mushrooms

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2 tbsp. cornstarch
2 tbsp. cold unsweetened almond milk

cali-salad

Directions:

Add water, onion, celery, celery salt, and sea salt to a stock pot and simmer on medium until celery is tender. Add diced potatoes and simmer until potatoes are tender, approximately 15-20 minutes. Add almond milk and heat until bubbly.
Mix cornstarch and cold almond milk to make a slurry. While stirring, add slurry to stock pot and cook until thickened. Add Tofutti Better than Sour Cream and stir until combined. In a skillet, melt the margarine over medium-high heat. Add mushrooms and salt and sauté until tender and golden brown. Add to soup and heat thoroughly.

Yield: 8 cups
Brenda Walsh

 

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