One Cracker Worth Praising
Typically, crackers are highly processed and not all that good for us. I love ‘em though, don’t you? Can you fathom chili without crackers? Yet with health being a priority, especially now with the crucial need to avoid weakening our immune systems (which processed foods do really well), finding a less-processed, more natural cracker seems like a good idea.
Well, I think I’ve found the perfect cracker. I don’t mean to gush, but this jewel is worth praising. It’s not only gluten free, it is healthy (as opposed to most crackers that are just tummy fillers), and it’s versatile as well.
Why healthy? It’s made of ground nuts and rice flour. The calories per serving are quite low and because it’s mostly made of nuts, you’ve got a good source of protein.
I’m talking about Blue Diamond Nut Thins® Crackers. They’re available in at least 9 flavors and blend so well with other foods. They also have a nice crisp but firm texture that makes them a super choice for canapés.
They also work well as an ingredient in recipes. For instance, Almond Nut Thins crushed up and mixed with honey, dried fruit, vanilla, granola and wheat flour make a health-packed energy bar! The ratio is about ¾ C honey to 1 or ½ cup of the other ingredients. Just experiment with this idea and you’ll come up with a really good bar.
Another thing I like to do with crushed Nut Thins is coat my chicken pieces for oven baking—way better than coating them in flour. Just dip your chicken in your milk and egg mixture then roll in the crushed crackers. Wow is this good.
And I’ve even substituted crushed up Almond Nut Thins for graham crackers when I was making a no-bake pie. It was an experiment, so I worked according to taste, but the gist was this: I added my melted butter, then sugar and a dash of almond extract to the finely crushed crackers. The result was superb and I will continue to use Nut Thins instead of graham crackers—more nutrition for the bang!
I also like to top my tuna noodle casserole and our homemade mac & cheese with crushed Nut Thins. These crackers add an unexpected taste and texture that rivals the usual crushed-up potato chips.
One last idea: stuff mushrooms with crushed Nut Thin crackers. I’ll close with Blue Diamond’s excellent recipe for these (www.bluediamond.com). You’ll want to take a look at their site—loads a terrific recipes here.
I know this all sounds like an infomercial, but honest, I don’t work for the company. I just know a good thing when I taste it, and I had to pass the news on in case any of our readers aren’t acquainted with them. Truly, any flavor Nut Thin is no question, a cracker worth praising!
butter
1 package large button mushrooms split into caps and stems
1/4 cup chopped celery
1/2 cup chopped shallots
3 tablespoons Parmesan cheese
2 tablespoons white wine
1 cup crushed Blue Diamond Nut Thins (Cheddar is a great flavor for this)
2 tablespoons chopped fresh parsley
Directions:
Add Recipe to Cook'n
Well, I think I’ve found the perfect cracker. I don’t mean to gush, but this jewel is worth praising. It’s not only gluten free, it is healthy (as opposed to most crackers that are just tummy fillers), and it’s versatile as well.
Why healthy? It’s made of ground nuts and rice flour. The calories per serving are quite low and because it’s mostly made of nuts, you’ve got a good source of protein.
I’m talking about Blue Diamond Nut Thins® Crackers. They’re available in at least 9 flavors and blend so well with other foods. They also have a nice crisp but firm texture that makes them a super choice for canapés.
They also work well as an ingredient in recipes. For instance, Almond Nut Thins crushed up and mixed with honey, dried fruit, vanilla, granola and wheat flour make a health-packed energy bar! The ratio is about ¾ C honey to 1 or ½ cup of the other ingredients. Just experiment with this idea and you’ll come up with a really good bar.
Another thing I like to do with crushed Nut Thins is coat my chicken pieces for oven baking—way better than coating them in flour. Just dip your chicken in your milk and egg mixture then roll in the crushed crackers. Wow is this good.
And I’ve even substituted crushed up Almond Nut Thins for graham crackers when I was making a no-bake pie. It was an experiment, so I worked according to taste, but the gist was this: I added my melted butter, then sugar and a dash of almond extract to the finely crushed crackers. The result was superb and I will continue to use Nut Thins instead of graham crackers—more nutrition for the bang!
I also like to top my tuna noodle casserole and our homemade mac & cheese with crushed Nut Thins. These crackers add an unexpected taste and texture that rivals the usual crushed-up potato chips.
One last idea: stuff mushrooms with crushed Nut Thin crackers. I’ll close with Blue Diamond’s excellent recipe for these (www.bluediamond.com). You’ll want to take a look at their site—loads a terrific recipes here.
I know this all sounds like an infomercial, but honest, I don’t work for the company. I just know a good thing when I taste it, and I had to pass the news on in case any of our readers aren’t acquainted with them. Truly, any flavor Nut Thin is no question, a cracker worth praising!
Stuffed Mushrooms
Ingredients:
butter
1 package large button mushrooms split into caps and stems
1/4 cup chopped celery
1/2 cup chopped shallots
3 tablespoons Parmesan cheese
2 tablespoons white wine
1 cup crushed Blue Diamond Nut Thins (Cheddar is a great flavor for this)
2 tablespoons chopped fresh parsley
Directions:
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Clean the mushrooms and remove the stems. Gently wipe 24 large mushrooms with a paper towel or clean kitchen towel to remove any dirt.
Remove the stems by holding the cap in your hand and gently wiggling the stem back and forth until it releases. Reserve the stems. Remove the gills. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing. Toss the mushroom caps with oil, salt, and pepper.
Place mushroom caps in a large bowl and gently toss with 2 tablespoons of the olive oil, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, making sure not to break the mushrooms. Arrange the mushroom caps stem-side up on a rimmed baking sheet.
Heat the 1 tablespoon butter in large skillet over medium-high heat. Add the celery and shallot and cook until tender, about 3 minutes. Add the chopped mushroom stems, 1/4 teaspoon garlic powder, a pinch red pepper flakes, if using, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Cook until mushrooms brown. Cook until the liquid evaporates and the mushrooms begin to brown, about 10 minutes.
Add 1/4 cup white wine or vegetable broth and cook until the liquid evaporates, 1 to 2 minutes. Add herbs and Nut-Thins® “breadcrumbs” to the stuffing. Remove the pan from the heat and stir in the parsley and 1 cup panko breadcrumbs. Divide the filling between the mushroom caps (about 2 teaspoons per mushroom). Stuff the mushrooms. The filling may mound up, but press it down to fill the cavity.
Bake the mushrooms for 20 to 25 minutes. Bake until the mushrooms are tender, the filling is hot, and tops are golden brown, 20 to 25 minutes.
Clean the mushrooms and remove the stems. Gently wipe 24 large mushrooms with a paper towel or clean kitchen towel to remove any dirt.
Remove the stems by holding the cap in your hand and gently wiggling the stem back and forth until it releases. Reserve the stems. Remove the gills. Use a spoon to gently scrape out and discard the mushroom gills to make room for the stuffing. Toss the mushroom caps with oil, salt, and pepper.
Place mushroom caps in a large bowl and gently toss with 2 tablespoons of the olive oil, 1/4 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper, making sure not to break the mushrooms. Arrange the mushroom caps stem-side up on a rimmed baking sheet.
Heat the 1 tablespoon butter in large skillet over medium-high heat. Add the celery and shallot and cook until tender, about 3 minutes. Add the chopped mushroom stems, 1/4 teaspoon garlic powder, a pinch red pepper flakes, if using, the remaining 1/2 teaspoon kosher salt, and the remaining 1/4 teaspoon black pepper. Cook until mushrooms brown. Cook until the liquid evaporates and the mushrooms begin to brown, about 10 minutes.
Add 1/4 cup white wine or vegetable broth and cook until the liquid evaporates, 1 to 2 minutes. Add herbs and Nut-Thins® “breadcrumbs” to the stuffing. Remove the pan from the heat and stir in the parsley and 1 cup panko breadcrumbs. Divide the filling between the mushroom caps (about 2 teaspoons per mushroom). Stuff the mushrooms. The filling may mound up, but press it down to fill the cavity.
Bake the mushrooms for 20 to 25 minutes. Bake until the mushrooms are tender, the filling is hot, and tops are golden brown, 20 to 25 minutes.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- www.shearers.com
- www.nogluten-noproblem.com
- www.today.com
- www.iheartrecipes.com
- www.bluediamond.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
