Soylent Green Crackers and Dip

Soylent Green Dip rev

Who says healthy is bland? Spice up your chicken breasts with this recipe from the 2015 Men Who Cook event.

Crackers

Ingredients:

  • 2 TBSP water
  • 2 TBSP tahini
  • 2 TBSP honey
  • 2 TBSP olive oil
  • 1/2 TBSP sesame oil
  • 1/2 cup whole wheat flour
  • 1/2 cup oat flour
  • 1/2 cup almond flour
  • 2 TBSP matcha green tea powder
  • 1 tsp kosher salt

Directions:

  1. Mix together the water, tahini, honey, olive oil, and sesame oil until smooth.
  2. In a separate bowl, mix whole wheat flour, oat flour, almond flour, green tea powder, and salt.
  3. Thoroughly mix together the contents of the two bowls until you have a dense green dough.
  4. Lightly spritz a sheet of aluminum foil with non-stick spray. Place the dough in the middle of the foil and press it down with your fingers. Cover with wax paper.
  5. Roll the dough until it’s as thin as pie crust. Then trim away uneven scraps – use them to patch up any holes in the dough.
  6. Carefully transfer the aluminum foil to a cookie sheet.
  7. Use an oiled pizza cutter to cut the crackers into squares.  Poke each square twice with a fork.
  8. Bake at 300° for 6-10 minutes, or until edges just barely turn brown.
  9. Let cool for 30 minutes before distributing as rations.

Bourbon Onion Dip

Ingredients:

  • 4 TBSP extra virgin olive oil
  • 2 large sweet onions. Vidalia’s, peeled, halved, sliced thinly with the grain
  • 1 tsp. salt
  • 1/2 cup Makers Mark or Makers 46 Bourbon, plus 1 TBSP
  • 3/4 cup Greek yogurt
  • 1/2 fresh ricotta cheese
  • 1/2 cup sour cream
  • Few drops lemon juice
  • Pinch of sugar

Directions:

  1. In a wide heavy bottomed pot, heat the olive oil over high heat.
  2. Add the sliced onions and the teaspoon of salt
  3. Sauté the onions, stirring often until they begin to soften, 5 – 6 minutes.
  4. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes.
  5. Add 1/2 cup plus 1 TBSP bourbon to the pan and stir in.
  6. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized.
  7. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.
  8. Using a food processor or blender, combine the ricotta and yogurt and process until smooth.
  9. Transfer the mixture to a bowl.
  10. Fold in the sour cream.
  11. Once the onions have cooled, rough chop them briefly.
  12. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper.
  13. Serve the dip cold with vegetables and chips.

Beer & Cheese Dip

Ingredients:

  • 2 8-ounce packages cream cheese, softened
  • 1 (1 ounce) package ranch dressing mix
  • 2 cups shredded cheddar cheese
  • 1/3 cup beer

Directions:

In a medium bowl, combine cream cheese and dressing mix.  Stir in cheddar cheese, and then beer.  The mixture will be appear mushy.  Cover bowl, and refrigerate for at least 3 hours, overnight if possible.

Check out other Live Well recipes from Men Who Cook 2015: Henry's Royal Heirloom Salad, Chicken Shahi Korma, Hearty Fruit and Oat Smoothie, and California Quinoa Salad.