What's for lunch??
...I hear that everyday from my kids around noon. I enjoy making our meals from scratch. Store bought foods are so full of junk these days. The best way to avoid the artificial additives is to make it all yourself as much as possible. Today, as lunch time was getting closer, I started thinking about what we'd have. With the excitement of the chickens starting to lay again with the warm weather (including some of our young first time egg layers) I have eggs on the brain. So, I decided to make egg salad. I'm going to share with you a few recipes that were included in our lunch today. Homemade mayonnaise and homemade whole wheat crackers. Give them a try and enjoy! ~Jenn
Homemade Mayonnaise
This is a very good mayonnaise and is thicker than store bought mayo.
1 large egg (fresh is always best!)
1/4 tsp dry mustard
1/2 tsp salt
1 tbsp lemon juice
1 1/2 tsp honey
1 cup good vegetable oil (you can use part olive oil)
Break the egg into a blender. Cover and blend on high for 30 seconds. Add the dry mustard, salt, lemon juice, and honey and blend again on high speed for 15-20 seconds. While the blender is still running, add the oil in a very slow, steady stream. As the mayonnaise thickens you may have to stop the blender and stir some of the oil in then turn the blender back on an continue blending on high. With a spatula or spoon, scrape the mayo toward the blades. Continue to blend until well mixed and thick. I usually let this sit in the fridge over night until using/eating it so the lemon will "cook" the egg. This makes about 1 1/2 cups of good thick mayonnaise.
1 large egg (fresh is always best!)
1/4 tsp dry mustard
1/2 tsp salt
1 tbsp lemon juice
1 1/2 tsp honey
1 cup good vegetable oil (you can use part olive oil)
Break the egg into a blender. Cover and blend on high for 30 seconds. Add the dry mustard, salt, lemon juice, and honey and blend again on high speed for 15-20 seconds. While the blender is still running, add the oil in a very slow, steady stream. As the mayonnaise thickens you may have to stop the blender and stir some of the oil in then turn the blender back on an continue blending on high. With a spatula or spoon, scrape the mayo toward the blades. Continue to blend until well mixed and thick. I usually let this sit in the fridge over night until using/eating it so the lemon will "cook" the egg. This makes about 1 1/2 cups of good thick mayonnaise.
Whole Wheat Crackers
1/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil
1/4 cup water
Preheat oven to 400 F. Line a baking sheet with parchment paper or dust with all-purpose flour. Put all the ingredients except the water into a food processor and pulse until combined. If you don't own a food processor, mix the ingredients by hand in a bowl until little balls form. Add the water and keep running the machine (or mixing in a bowl) until the mixture forms a ball (add a teaspoon of water at a time until you have a dough ball). Dust your counter with flour and roll out the dough until it is 1/4 inch thick. Transfer to the baking sheet, add any additional spices, and cut into 24 pieces. ( I sprinkled sea salt on top of my crackers before baking today.) A pizza cutter works great for cutting the dough. Bake until lightly browned, about 15 minutes. Store in a container at room temperature for a few days.
3/4 cup whole wheat flour
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons olive oil
1/4 cup water
Preheat oven to 400 F. Line a baking sheet with parchment paper or dust with all-purpose flour. Put all the ingredients except the water into a food processor and pulse until combined. If you don't own a food processor, mix the ingredients by hand in a bowl until little balls form. Add the water and keep running the machine (or mixing in a bowl) until the mixture forms a ball (add a teaspoon of water at a time until you have a dough ball). Dust your counter with flour and roll out the dough until it is 1/4 inch thick. Transfer to the baking sheet, add any additional spices, and cut into 24 pieces. ( I sprinkled sea salt on top of my crackers before baking today.) A pizza cutter works great for cutting the dough. Bake until lightly browned, about 15 minutes. Store in a container at room temperature for a few days.
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