Chickpeas are ridiculously tasty in my opinion. Every so often I'll crack open a can and just start nibbling on the little guys, not paying any mind to the fact that I can't (and shouldn't) finish off the can in one sitting.
Here is something relatively quick and easy you can do for snack food for yourself or for a party. They're also good on top of ice cream or yogurt.
Ingredients:
1 can of chickpeas, rinsed and well drained
1 tbsp butter or olive oil*
2 tbsp brown sugar
1/2 tsp cayene pepper
Directions:
Mix brown sugar and cayenne pepper in a medium bowl. Set aside.
Line a cookie pan with wax or parchment paper. Set aside.
In a large skillet, melt butter over medium-high heat. Toss in chickpeas and stir the pan frequently until butter dissolves and chickpeas begin to brown. Immediately toss warm chickpeas into the brown sugar mixture and toss until chickpeas are evenly coated. Spread in an even layer on cookie sheet and let cool.
*Main difference here is flavor. Some people don't mind olive oil flavor in with their sweet stuff, personally I think it's pretty nasty.
Sunday, January 27, 2013
Sunday, January 20, 2013
Banana Softserve
I am a HUGE fan of all things ice cream and frozen yogurt. Even in the depths of winter the craving can hit me for a bowl of cool, sweet creaminess.
Don't let it break your resolution! There's a way, and I think I can safely say it is delicious.
If you'd like, experiment with different liquids for different flavors or thinness. I like coconut milk because it gives the creaminess of real ice cream.
Ingredients:
3 really ripe bananas, broken up into inch long pieces*
1/2 cup unsweetened coconut milk
Directions:
Place the banana pieces in a single layer on a piece of wax paper and set in your freezer until frozen (at least 4 hours).
Combine all items in your blender, pulsing with "ice crush" option until totally combined. Serve immediately.
THIS RECIPE DOES NOT RE-FREEZE WELL. There is nothing in it to prevent it from freezing into a solid brick.
* When I say really ripe, I mean the ones that are starting to go brown. If there's even a smidge of green on your banana, it can make the recipe taste starchy and harsh.
Don't let it break your resolution! There's a way, and I think I can safely say it is delicious.
If you'd like, experiment with different liquids for different flavors or thinness. I like coconut milk because it gives the creaminess of real ice cream.
Ingredients:
3 really ripe bananas, broken up into inch long pieces*
1/2 cup unsweetened coconut milk
Directions:
Place the banana pieces in a single layer on a piece of wax paper and set in your freezer until frozen (at least 4 hours).
Combine all items in your blender, pulsing with "ice crush" option until totally combined. Serve immediately.
THIS RECIPE DOES NOT RE-FREEZE WELL. There is nothing in it to prevent it from freezing into a solid brick.
* When I say really ripe, I mean the ones that are starting to go brown. If there's even a smidge of green on your banana, it can make the recipe taste starchy and harsh.
Sunday, January 13, 2013
Leftover Rice Pudding
Leftover rice is nothing to be ashamed of. Especially if you're trying to watch your portions (good job, you!) On the other hand, having it sitting in a container at the back of the refrigerator growing steadily harder and unappetizing isn't really the best situation. So what to do?
Add a few simple ingredients and enjoy it, that's what!
Ingredients:
1/2 cup milk (whole milk, skim milk, soy milk, almond milk, coconut milk, whatever you like milk!)
1/2 cup leftover rice, preferably not hard yet
1 tbsp sugar
1 tsp nutmeg
Directions:
Heat milk and sugar in a large mug in microwave for 2-3 minutes (warm, but not so hot a layer of skin forms on the milk) Stir in nutmeg and rice. Enjoy!
Add a few simple ingredients and enjoy it, that's what!
Ingredients:
1/2 cup milk (whole milk, skim milk, soy milk, almond milk, coconut milk, whatever you like milk!)
1/2 cup leftover rice, preferably not hard yet
1 tbsp sugar
1 tsp nutmeg
Directions:
Heat milk and sugar in a large mug in microwave for 2-3 minutes (warm, but not so hot a layer of skin forms on the milk) Stir in nutmeg and rice. Enjoy!
Sunday, January 6, 2013
Apple Tasty
I'm a huge fan of apple anything and baked apples are one of my favorites. Make it quicker and easier by just slicing off the outside and throwing away your core.
This is a serve-one size (fairly large), but can be multiplied for however many people you want. Great with a glass of milk.
Ingredients:
1 apple, roughly diced
1 tsp brown sugar
1/2 tsp cinnamon
2 tbsp pecans (or walnuts, really your choice)
1/4 cup crumble mix (see below)
1 tbsp butter
Directions:
Lightly coat a small baking dish (like a custard cup) with butter. Toss apple with brown sugar, cinnamon, and nuts, and pour into dish. Melt butter and stir in with crumble mix, then pour over apples. Bake at 350 for 15 minutes or microwave on high for 5 (crust will not get crisp)
Crumble mix
1 cup instant oats
1/2 cup flour
1 tsp salt
1 tbsp brown sugar
This is a serve-one size (fairly large), but can be multiplied for however many people you want. Great with a glass of milk.
Ingredients:
1 apple, roughly diced
1 tsp brown sugar
1/2 tsp cinnamon
2 tbsp pecans (or walnuts, really your choice)
1/4 cup crumble mix (see below)
1 tbsp butter
Directions:
Lightly coat a small baking dish (like a custard cup) with butter. Toss apple with brown sugar, cinnamon, and nuts, and pour into dish. Melt butter and stir in with crumble mix, then pour over apples. Bake at 350 for 15 minutes or microwave on high for 5 (crust will not get crisp)
Crumble mix
1 cup instant oats
1/2 cup flour
1 tsp salt
1 tbsp brown sugar
Friday, January 4, 2013
New Year's Resolution Dessert Month
What is a more common New Year's Resolution than to lose weight? And what makes it harder to do than the sight of some delectable dessert taunting you from the menu or your neighbor's table? (or, for the home hunters like me, a gorgeous spread on a tv show or website)
Not too surprisingly, though, there are a few desserts you can fix that still taste delicious and won't completely ruin your diet. For every Sunday left this month, I'll give you a dessert you can enjoy without kissing your diet goodbye.
Not too surprisingly, though, there are a few desserts you can fix that still taste delicious and won't completely ruin your diet. For every Sunday left this month, I'll give you a dessert you can enjoy without kissing your diet goodbye.
Friday, December 28, 2012
Merry Christmas Eggnog
There is, in my opinion, nothing quite as seasonal, delicious, relaxing, and utterly fattening as a really good eggnog. If there isn't a part of your brain shrieking "This has to have a billion calories!" and another responding "Oh, hush, it's Christmas you Scrooge." then you can't possibly have a good batch.
This is my base recipe, sans alcohol, for those who may just like it by itself (as I occasionally do). Should you decide to add alcohol I recommend Baileys or Meyers, though I do know some people who like to add cinnamon schnapps. Weirdos.
Makes a little more than half a gallon (depends on how much you slurp up while you're bottling it)
Ingredients:
12 egg yolks
1 cup sugar
6 cups whole milk
3 cups heavy cream
1 tbsp nutmeg plus some for garnish
Directions:
In a large bowl, use a mixer (hand or stand) to beat the egg yolks until they start to get lighter in color. Gradually add in sugar, continuing to beat, until sugar is fully incorporated.
Meanwhile, heat milk, heavy cream, and nutmeg in a large pot on the stove over medium high heat until steam rises off it.
Ladle a bit of the hot mixture into the egg/sugar mixture at a time and stir in between adds to prevent the heat of the milk from totally cooking the eggs. When the bowl is about half full, dump the whole thing back into the pot with the rest of the milk mixture and cook, stirring frequently, for about 5 more minutes.
Pour everything back out into a bowl and either serve warm with nutmeg garnish (delicious!) or cool a little and pour into a storage container for later use.
This is my base recipe, sans alcohol, for those who may just like it by itself (as I occasionally do). Should you decide to add alcohol I recommend Baileys or Meyers, though I do know some people who like to add cinnamon schnapps. Weirdos.
Makes a little more than half a gallon (depends on how much you slurp up while you're bottling it)
Ingredients:
12 egg yolks
1 cup sugar
6 cups whole milk
3 cups heavy cream
1 tbsp nutmeg plus some for garnish
Directions:
In a large bowl, use a mixer (hand or stand) to beat the egg yolks until they start to get lighter in color. Gradually add in sugar, continuing to beat, until sugar is fully incorporated.
Meanwhile, heat milk, heavy cream, and nutmeg in a large pot on the stove over medium high heat until steam rises off it.
Ladle a bit of the hot mixture into the egg/sugar mixture at a time and stir in between adds to prevent the heat of the milk from totally cooking the eggs. When the bowl is about half full, dump the whole thing back into the pot with the rest of the milk mixture and cook, stirring frequently, for about 5 more minutes.
Pour everything back out into a bowl and either serve warm with nutmeg garnish (delicious!) or cool a little and pour into a storage container for later use.
Friday, December 21, 2012
That Dip Sasha Makes
Merry Christmas! Happy Holidays! Enjoying the party season?
I am one of those people that goes to the grocery store to buy things for a party and always forgets to pick something up. Also one of those people who hates paying for two things when one will do the trick (especially when the ingredients for that one can be used elsewhere) My worst offender in both of these categories? Chip/veggie dip.
Behold! Even YOU can make delicious chip/veggie dip!
Ingredients:
1 cup sour cream
1/2 cup mayonnaise
3 cloves (roughly 3 tsp) garlic, minced or crushed
1 tsp dried dill
Directions:
Stir it all together. Tastes even better if you let the flavors meld overnight.
I am one of those people that goes to the grocery store to buy things for a party and always forgets to pick something up. Also one of those people who hates paying for two things when one will do the trick (especially when the ingredients for that one can be used elsewhere) My worst offender in both of these categories? Chip/veggie dip.
Behold! Even YOU can make delicious chip/veggie dip!
Ingredients:
1 cup sour cream
1/2 cup mayonnaise
3 cloves (roughly 3 tsp) garlic, minced or crushed
1 tsp dried dill
Directions:
Stir it all together. Tastes even better if you let the flavors meld overnight.
Subscribe to:
Posts (Atom)