This is one of those too-easy recipes The Man dreamed up. Basically, take all the various cheeses you have in your fridge:
Any given day from our cheese drawer...
Peel off slices and arrange them on a plate. Shake your favorite spices on top. I like chives, paprika, and salt and pepper.
Add heat and make delicious.
Cook in the microwave for 90 seconds, or until you see a lot of bubbles on the surface of the cheese puddle. Remove from the microwave and serve as-is or peel off and serve some other way. Here they are almost all gone:
Bachelor cheese snack. Dangerous.
This is one of our recent favorite recipes. One of those too-much-of-a-good-thing kind of recipes, ahem. I had to stop making them.
1/2 lb grated cheddar
1/4 c peanut flour
1 1/2 tsp red pepper flakes
2 tsp ground cumin
1 tsp paprika
Preheat the oven to 400F. Mix all of the above together in a bowl and spread out on a baking sheet like so.
Ready to go into the oven
Bake at 400 for about 10-15 minutes (keep an eye on it), until very browned. I usually roll the mass off the sheet in one piece while it’s warm, let it cool, and then break into smaller, bite-sized pieces. For some crazy reason, I don’t have a picture of the finished product. What the? Argh.
Fresh out of the oven. Let it cool just a bit, but not completely. They need to be warmish before you peel them off with a spatula.
Peeling up the cooked cheese with a spatula--Silpat highly recommended.
Rolled up cooked cheese. Now let it cool completely before breaking into pieces.
Et voila! SCD doritos!
Most of the recipes I post here are pretty good. But these crackers are REALLY good! In fact, I have to stop making them because they are really TOO good (i.e., addictive). The problem is that they are crunchy, which is something one sorely lacks when one is not eating grains. These are a riff off of the cheddar cracker recipe posted here.
Crunchy Cheese Crackers
1/4 lb grated cheddar
1 cup hazelnut flour (or other nut flour)
1/2 t salt
1/2 t dried sage
1 t dried thyme
1/2 t red pepper flakes
1/4 c oil
3 T cold water
1/3 c sesame seeds
UPDATE: Because sesame seeds are not SCD-legal, next time I make these, I’ll substitute coconut flour.
- Mix everything together and form into a ball. Refrigerate for a half hour (or overnight) until firm.
Chill out, cracker-ball
- Roll out to 1/4 inch. I recommend using parchment both above and below the cracker-ball (not as shown in this pic). Trust me on this one. However, if you don’t have a rolling pin, you can always use an empty wine bottle.
- Bake 15-18 mins in 350 oven, depending on how much crunch you like. Remove from baking sheet with a metal spatula and cut into squares, triangles, or shapes of your choice. I like trapezoids.
- Serve with oxtail pate and cukes. Pate recipe coming soon.
My new favorite meal...breakfast, lunch, or dinner