September 14, 2013
Roasted Spiced Chickpea Snacks
The recipe was adapted from Eating Well Magazines's Spiced Chickpea “Nuts”. I added a bit of Cayenne pepper to give it some kick, but I will tone it down for another variation that I will try later this fall. These are really great and I love that they really have a snack feel - with some always needed protein. I am going to male some again soon. This is definitely a keeper and a fun snack for the next time we have people over for an event or a game. I think you can even add them to salads for a bit of added crunch!
For the record - Chickpeas and Garbanzo Beans are the same thing. Well, they are the same for the sake of this recipe!
Ingredients (Serves 4):
1 15-ounce can chickpeas, rinsed
1 tbsp Olive oil
2 tsp Cumin, ground
1/4 tsp Cayenne pepper, ground
1/4 tsp Allspice, ground
1/4 tsp Black pepper, ground
1/4 tsp Kosher salt
1. Preheat oven to 450°F.
2. Rinse and dry chickpeas dry.
3. Toss chickpeas in a bowl with oil, cumin, cayenne pepper, allspice, black pepper and kosher salt.
4. Spread on a rimmed baking sheet and bake for around 25 minutes, stirring once or twice.
5. Let cool on the baking sheet for 15 minutes.
December 20, 2012
ROLO Pretzel Delights
(Adapted from the Hershey's Kitchen recipe. These are simple, taste amazing and are kinda fun to make. I changed the recipe because I think the original cooks too long - making for a messy candy treat. Perfect for the holidays...or any day!
You will need equal numbers of the following (up to around 40 on a cooking sheet at a time)
Small pretzels (I used mini twists)
ROLO Chewy Caramels in Milk Chocolate
Pecan halves (raw)
1. Heat oven to 325°F. Line a flat cookie sheet with parchment paper. (NOTE: use a cookie sheet without a lip for easy removal)
2. Place pretzels on the cookie sheet (they can be as close as 1" to each other). Top each pretzel with one unwrapped ROLO Chewy Caramel in Milk Chocolate.
3. Bake 3 minutes and remove from oven.
4. Carefully, slide the parchment paper off the cookie sheet onto a flat surface (NOTE: This will help it not melt as much)
5. Top each pretzel with Rolo with a pecan half, pushing down onto the ROLO. If you want, add sprinkles here before the chocolate cools.
6. Leave on parchment paper until cooled completely. You may speed up the cooling in the fridge (use a plate or tray under the parchment paper). If they touch as they cool - that is not a problem as they break apart nicely.
July 25, 2012
Flatout (Flatbread) Baked Dippers
This was adapted from the Flatout site. As huge fans of Olga's Snackers - I fell in love with
these for dipping into hummus and salsa. Flatout bread is made in my hometown of Saline, Michigan - but practically any flatbread will do.
1 Flatout® Light Flatbread
Olive oil cooking spray (or delivered via a mister)
2 tsp Bread dipping Seasoning
(NOTE: you can create your own mix by adding 1/4 tsp of each of the following ingredients: ground black pepper, kosher salt, dried rosemary, dried basil, dried oregano, dried parsley, dried thyme, and garlic/celery salt. You can simply add the ingredients that you like here - but the mix is about 2 tsp per flatbread).
1. Heat oven to 350°F.
2. Cut each Flatout into 16 pieces and place on a nonstick cookie sheet.
3. Lightly spray all the flatbread pieces with cooking spray or oil and then sprinkle the spice mix over the pieces.
4. Bake for around 9-10 minutes.
Enjoy with Salsa, Hummus, or cheeses!
May 29, 2012
Adapted from a few different recipes I found on the web - and Dr. Oz. These are amazing! Great way to eat Kale AND get a treat that is 100% good for you. You can really limit the oil and it will even be better for you. Yep...once again. Dr. Oz shows us the way!!!!!
1 bunch of Kale
1 tsp Olive Oil - OR olive oil spray (see below)
Kosher Salt or Sea Salt to taste
1. Wash the Kale and then rip or cut the leaves off the stems. Rip into small pieces.
2. Dry Kale thouroughly with paper or regular towels. It is good to let it air dry for a bit.
3. Preheat the oven to 350 degrees.
4. Layer kale with a very light layer of oil. This can be done in two ways:
4a -> In a large bowl, add the kale and the 1 tbsp of Oil and mix thoroughly. Then place the kale on two cookie sheets (you can use parchment paper)
4b -> On two cooking sheets (lined with parchment paper if you choose), layer the kale and then spray lighthly with a mister filled with olive oil. Using the spray, you can actually use less oil.
5. Sprinkle salt lighthly ontop of the kale.
6. Place in oven for 15 to 20 minutes.
Enjoy at room temperature or cooled!