cracker recipe – In Good Taste

Party Recipe: Rosemary Pecan Raisin Crisps

Maris Callahan — Sun, 28 Feb 2010 15:32:12 +0000

Last week I blogged about a wine tasting party that I hosted. More specifically, I taunted you with photos of delicious food — yes, rosemary pecan raisin crisps, without telling you anything about it. For my other blog I’ve been doing a lot of research about food: not just cooking it and then forcing my friends to eat it (which I know, is weighty responsibility) but consequently learning more about it from experts that have dedicated their lives to their passion. I’ve also been reading more about where our food comes from. After watching Food Inc. a few months ago I realized that each person is responsible for what we put in our bodies. What is right for one person might not be right for another. Sometimes, it really is easier to buy bagged spinach or canned soup but when I can make my own bread, granola or salad dressings I do. And even though Kashi Whole Grain crackers are a staple in my kitchen cabinet, when I have time to make tasty crisps and crackers from scratch, I jump on the opportunity. And it’s easier than you think. Seriously. Have you ever made a quick bread? If you can […]

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Mustard Cheddar Crackers

Maris Callahan — Wed, 15 Apr 2009 03:00:00 +0000

Recently I read a book that a colleague who shares my love of good-for-you food recommended. I’m going to tell you more about the book in a minute, because it all leads to a recipe for mustard cheddar crackers. In Real Food, Nina Planck challenges conventional theories about “real foods.” Despite recent medical claims that saturated fats impair health, she suggests that natural food sources such as cream, butter, eggs and animal fats are not in fact responsible for causing disease, including certain heart conditions and diabetes. Planck argues that as the processed food industry has grown in popularity, American health has, overall, seen a decline in the last hundred years. For example, heart disease as we know it was first diagnosed in the 20th century, yet our ancestors have been eating milk and butter for about 30,000 years and beef for 2 or 3 million. While, at times in the book, Planck seemed a little bit preach-y, (no, I’m not going to be milking my own cows anytime soon no matter how much tastier raw milk is than pasteurized milk) she did make some great points about the industrialization of farming. After reading it, I wanted to toss my […]

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