Monday, October 20, 2014

Spooky Spice {Recipe ReDux}

No, this isn't a post about the spice girls! It's October 21, so that means time for a ReDux challenge. I didn't contribute a recipe last month as we were traveling and it just didn't work out. This month I am also away from home, but this time it's due to renovations, so I still have access to a kitchen (my parent's), but am anxious to get back into my own.

Our challenge:
Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)

Since I'm not at home, I raided my mom's spices and chose marjoram. I know I have it at home, but it's a spice I often overlook; one I'm not really sure what to do with. Marjoram is from the mint family and related to oregano. It is suggested for use in meat dishes, tomato sauces, with eggs, or in dressings/dips. My first thought was to put it in a play on shakshuka since I've been meaning to make it for awhile and it contains both tomatoes and eggs. Then I thought about the weather and cool temperatures, so I decided to make a cracker for all the homemade soups I plan to make this winter. I think I've only tried to make crackers once before, so they are also sort of a 'scary' thing to me too.

Soup Snaps
3/4 cup whole oats
3/4 cup whole wheat flour
1 cup old cheddar cheese, shredded
2 Tbsp fresh dill
3 cloves garlic, smashed
1 tsp marjoram
2 Tbsp olive oil
3-5 Tbsp water (as needed)
1 1/2 tsp whole flax seed

Makes 2 dozen snaps/crackers (1 1/2" x 2")

1. Put oats in food processor and pulse for 1-2 minutes. Add flour and half of cheese, then pulse. Add remainder of cheese, dill, garlic, marjoram, and olive oil. Pulse to combine until crumbly texture.
2. Place processed ingredients into a medium size bowl and gradually add water and flax seed.
3. Refrigerate for 30 minutes and pre-heat oven to 375F
4. Form mixture into a ball and roll out on a lightly floured surface (to about 1/8" thickness). Use a knife or cookie cutters to create desired shape and place on a baking sheet covered in parchment paper.
5. Bake for 10-15 minutes until desired crispness.Remove from oven and cool on wire rack.
What spice have you been avoiding or are unsure how to use?

Happy Halloween!
Steph Langdon, RD
something nutrishus counselling & coaching


  1. I love to make my own crackers! This will be easy to tweak to make it gluten free.

    1. Thanks for the comment Jill! They can definitely be altered. I don't typically make crackers, so let me know if you'd adjust things :)

  2. Love the look of these - so simple and much better for you than store bought crackers!

    1. Thanks for the comment Nina! They are quite simple and made the kitchen smell delicious.

  3. Marjoram is so close to oregano in taste to me it's easy to overlook. The crackers look delicious and I appreciate the small batch. With only a few exceptions every time I've made crackers they were only crisp the day they were baked.

    1. Yes Lydia, I would often grab oregano and not marjoram (but am wiser now!). I was also worried about crispness, hence the small batch - rolled even thinner and baked closer to 15 minutes would help, but since I don't have much experience baking my own crackers, I'm not really sure how else to keep them crisp.

  4. Now I know how to use marjoram! Yay! So excited to try it out. Thanks for sharing!

    1. Always great to learn from each other! Let me know what you think.

  5. These are such a great idea - they sound really tasty