Read Best Lunch Box Ever Online
Authors: Katie Sullivan Morford
Best Lunch Box Ever (24 page)
Bake until the cheese straws begin to darken around the edges and are light brown on top, 12 to 13 minutes.
Let cool on the baking sheets for 30 minutes. Store in an airtight container for up to 1 week.
NOTE:
If you don't have a food processor, you can make the dough by hand. In a large bowl, add the flour and butter, tossing to coat the butter cubes with flour. Then, using a pastry cutter or fork, work the butter into the flour until it is the size of small peas and the dough is uniformly crumbly. You can also do this by pinching the butter and flour between your fingers. Next, add the Cheddar, Parmesan, and salt, and mix well with a fork. Pour the milk over the dough and gently knead it with your hands until it's an even consistency. Cut and bake as directed.
Wonton Crisps
THE SAME THIN DOUGH THAT MAKES FRIED EGG ROLLS
so light and crispy also works well for delicate baked crackers. Just brush wonton wrappers lightly with egg, sprinkle them with cinnamon-sugar, and toast them in the oven. Cutting the won- tons on the diagonal is the quickest technique, or you can get creative and use cookie cutters to create charming shapes. For a variation, mix together 2 tablespoons sugar with 1
1
/
2
tablespoons finely chopped fennel seed to use in place of the cinnamon-sugar.
MAKES 48 CRISPS; 6 TO 8 CRISPS PER SERVING
2 tablespoons sugar
1 teaspoon ground cinnamon
24 square wonton wrappers (see Note)
1 egg
Preheat the oven to 375°F.
In a small bowl, mix together the sugar and cinnamon.
Arrange the wonton wrappers in two stacks on your work surface and cut them in half on the diagonal. Place the wontons on two ungreased baking sheets, being sure that they don't overlap.
In another small bowl, whisk the egg with a fork. Using a pastry brush, lightly coat the top of the wonton wrappers on one of the baking sheets (work with just one pan at a time so the egg doesn't dry out before you add the cinnamon-sugar).
Sprinkle each egg-brushed wonton with a generous pinch or two of cinnamon-sugar.
Repeat with the second sheet of wontons.
Bake until the edges of the wontons turn golden brown, 5 to 6 minutes.
Let cool on the baking sheets for 20 minutes. Store in an airtight container for up to 5 days.
NOTE:
Wonton wrappers are sold in the produce or refrigerated section (near the tofu) of many supermarkets, organic markets, and Asian markets. You can freeze wrappers you don't use.
Parmesan Kale Chips
WE WERE GETTING SO MUCH KALE
in our weekly produce box, it felt like a part-time job just to keep up with it. My kids were ready to stage a boycott. Then I started experimenting with kale chips and found them surprisingly tasty. Four out of the five people in our household are fans, which is pretty good odds considering it's kale we're talking about. This recipe might strike you as a little strangeâcashew butter and Parmesan cheese?âbut the result is a tangy, cheesy chip that holds its crunch.
