Patrick Recommends: Herbed Chickpea Crackers

• Herbed Chickpea Crackers
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• I bought some chickpea flour at a local Middle Eastern market
• when I had the grand idea of becoming the Chicago King of
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• baked falafel. In the process, I found a boxed mix that does a
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• better job than I ever could. In researching uses for the
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• chickpea flour, I found this cracker recipe. These are savory
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• guilt-free crackers that impress.
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• Time 15 minutes
• Serves 4

Ingredients

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• 1/2 cup chickpea flour, sifted before measuring
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons nutritional yeast
• 1/2 tbsp pepper
• 1 tsp oregano
• 3-5 tablespoons water

How to make it

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• Preheat oven to 350F.
• Mix all dry ingredients together well.
• Begin stirring in water one tablespoon at a time. When the dough can be formed into a ball, you have added enough water.
• Knead the dough several times to distribute the ingredients, and then roll it in plastic wrap and let rest 15-20 minutes.
• Dust your work area and rolling pin well with the gluten-free flour.
• Divide dough in half, put half on the floured surface, and sprinkle the top with flour.
• Roll it out extremely thin, and cut it into 1" squares.
• Place crackers on a non-stick cookie sheet and repeat with other half of dough.
• Prick each cracker once or twice with a fork.
• Bake for 15 minutes, then turn off oven and allow them to cool inside.
• http://www.grouprecipes.com/40591/herbed-chickpea-crackers.html

Marie Recommends Barefoot Contessa's corn pudding

barefoot contessa's

Sagaponack Corn Pudding

Ingredients

• 1/4 pound (1 stick) unsalted butter
• 5 cups fresh yellow corn kernels cut off the cob (6 to 8 ears)
• 1 cup chopped yellow onion (1 onion)
• 4 extra-large eggs
• 1 cup milk
• 1 cup half-and-half
• 1/2 cup yellow cornmeal
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil leaves
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 3/4 cup (6 ounces) grated extra-sharp cheddar, plus extra to sprinkle on top
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Directions

Preheat the oven to 375 degrees F. Grease the inside of an 8 to 10-cup baking dish.

Melt the butter in a very large saute pan and saute the corn and onion over medium-high heat for 4 minutes. Cool slightly.

Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated cheddar, and then pour into the baking dish. Sprinkle the top with more grated cheddar.

Place the dish in a larger pan and fill the pan 1/2 way up the sides of the dish with hot tap water. Bake thepudding for 40 to 45 minutes until the top begins to brown and a knife inserted in the center comes out clean. Serve warm.

http://www.foodnetwork.com/recipes/ina-garten/sagaponack-corn-pudding-recipe/index.html