Soylent Green Crackers and Dip
Who says healthy is bland? Spice up your chicken breasts with this recipe from the 2015 Men Who Cook event.
- 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
- Mix together the water, tahini, honey, olive oil, and sesame oil until smooth.
- In a separate bowl, mix whole wheat flour, oat flour, almond flour, green tea powder, and salt.
- Thoroughly mix together the contents of the two bowls until you have a dense green dough.
- 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.
- 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.
- Carefully transfer the aluminum foil to a cookie sheet.
- Use an oiled pizza cutter to cut the crackers into squares. Poke each square twice with a fork.
- Bake at 300° for 6-10 minutes, or until edges just barely turn brown.
- Let cool for 30 minutes before distributing as rations.
Bourbon Onion Dip
- 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
- In a wide heavy bottomed pot, heat the olive oil over high heat.
- Add the sliced onions and the teaspoon of salt
- Sauté the onions, stirring often until they begin to soften, 5 – 6 minutes.
- Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes.
- Add 1/2 cup plus 1 TBSP bourbon to the pan and stir in.
- Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized.
- Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.
- Using a food processor or blender, combine the ricotta and yogurt and process until smooth.
- Transfer the mixture to a bowl.
- Fold in the sour cream.
- Once the onions have cooled, rough chop them briefly.
- Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper.
- Serve the dip cold with vegetables and chips.
Beer & Cheese Dip
- 2 8-ounce packages cream cheese, softened
- 1 (1 ounce) package ranch dressing mix
- 2 cups shredded cheddar cheese
- 1/3 cup beer
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.