Author: Robert Andrews

Carrot Cake

carrotIngredients

  • 1-1/2 C canola oil
  • 2 C sugar
  • 4 eggs
  • 3 C carrots (about 1-1/2 LB
  • 1 C chopped almonds
  • 1 tsp salt
  • 1 TBL cinnamon
  • 2 tsp baking soda
  • 2 C flour

Step by Step

  1. Blend oil and sugar in large bowl
  2. Add eggs, one at a time, incorporating each egg as you go
  3. Blend thoroughly
  4. Peel and grate the carrots, or use a food processor
  5. Pulse almonds to break them apart
  6. Add carrots and almonds
  7. Pour into well greased ten inch cake pan
    – or use four inch rings to make individual cakes – Drop baking time to 1 hour
    – or use two pans to create thin layers – Drop baking time to 1 hour
  8. Bake at 325º for 1-1/2 hours
  9. Cool and frost

Traditional Frosting

  1. Mix 1 8 oz package of cream cheese (room temperature) with 1/2 C melted butter
  2. Add 1 LB confectioner sugar, 2 TBL vanilla and mix well
  3. Spread while still room temperature

Glaze Frosting

  1. Mix 1 C confectioner sugar with 4 TBL lemon juice

Decoration

  1. For carrot use confectioner sugar and food coloring.  Use parsley sprig for the carrot top

RECIPE TWO

  1. Preheat oven to 350º
  2. Butter cake pan
  3. Sprinkle and spread flour
  4. Grate 12 oz carrots
    • Batter
  5. Mix dry, then wet, then combine
    • DRY INGREDIENTS
    • 12 oz ap flour
    • 1 tsp baking powder
    • baking soda
    • 1/4 each alspice, cinnamon, and nutmeg
    • scant salt
  6. Toss with grated carrots to coat
    • WET INGREDIENTS
    • 10 oz granulated white sugar
    • 2 oz dark brown sugar
    • 3 eggs
    • 6 oz yogurt
    • DRIZZLE in 6 oz vegetable oil while mixing
  7. Pour wet over dry and mix barely to combine
  8. Bake at 350º for 45 minutes
  9. Reduce heat to 325º and bake for another 20 minutes
    • 205-210º internal temperature
  10. Create your cream cheese topping
    • 8 oz cream cheese
    • 2 oz softened butter
    • 1 tsp vanilla
    • 9 oz confectioner sugar
    • chill 5 minutes
  11. Spread topping

Orange Cream Layer Cake

Ingredients

  • 1 C granulated sugar
  • 2 eggs
  • zest and juice from one lemon
  • zest and juice from 1 orange
  • 1 sponge cake
  • 1 C Dream Whip (or make your own)
  1. Blend sugar in food processor about a minute to break down the granules
  2. Add eggs and juices
  3. Cook together just until it comes to a boil
  4. Cover and set aside off heat
  5. Mix in zest from lemon and orange
  6. Gently fold whipped cream into orange mixture
  7. Carefully cut sponge layers in half, creating two half circles
  8. Laying the flat side down (creating two arches)  cut into layers
  9. Spread topping on layers, tops and sides
  10. Refrigerate
  11. Make in the morning to serve in the evening, or in the evening to serve at lunch the following day
    – That is:  refrigerate at least eight hours
  12. Serve cold

 

Cold Cucumber Soup

Ingredients

  • 2 TBL butter
  • 1/4 C chopped onion
  • 1/2 C diced raw potato
  • 2 C cucumber (peeled and seeded) diced
  • 3 C chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dry mustard or wasabi
  • 1 C medium cream
  1. Saute onion in butter
  2. Add potato, broth, cumber and seasonings
  3. Simmer about 20 minutes, or until potato is soft
  4. Blend at high speed until smooth
  5. Pour about 1/2 C of the soup into a baggie, and put in freezer on a metal try
  6. Chill remaining soup for 4-8 hours
  7. When ready to serve, put soup into chilled bowls
  8. Break flat frozen soup into shards and place into served soup
  9. Garnish with cream, sliced cucumber and chives

 

Summer Borscht

  • 16 oz (2 C) beef stock
  • 2 medium sized beets (or 1 can)
  • 1 C beet juice
  • zest and juice from one lemon
  • 2 medium diced onions
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp white pepper
  • 1/2 C sour cream
  • 1 tsp Karo or simple syrup (or to taste)
  1. Put everything in a blender and puree
  2. Refrigerate for 4-8 hours
  3. Serve icy cold with a dollop of sour cream and a few shreds of dill on top

Lemon Soup

  • 16 oz chicken stock
  • 1/4 C chicken meat
  • 1 piece of white bread
  • Juice from four lemons (of 1/2 C)
  • 2 TBL Karo or simple syrup
  • 2 C light cream
  • 4 TBL chopped mint
  1. Blend chicken and bread with 1 C chicken stock
  2. Add remaining ingredients
  3. Blend to mix
  4. Chill
  5. Serve topped with a thin slice of lemon
  6. Top with a sprig of mint

 

Spinach Stuffed Mushrooms

  • mushroom_caps24 crimini mushrooms (stems removed)
  • 1 PKG frozen spinach
  • Four large eggs (or five medium)
  • 2 TBL AP flour
  • 2 TBL butter
  • 1/2 C cold milk

OR 1 package Spinach Souffle (Skip steps 2 through 14)

  1. Clean mushrooms by rubbing with dry paper towel (See note at bottom)
  2. Thaw spinach completely
  3. Squeeze as much water from the spinach as you are able and set aside
  4. Separate yolks from eggs, and set both yolks and whites aside
  5. Shred 1/4 C Parmesan cheese
  6. Add 1/2 tsp paprika to cheese and 1/2 tsp salt and set aside
  7. In a hot skillet, melt the butter and stir in the flour, cooking until it starts to brown – this creates a roux
  8. Add milk whisking continually – this creates a bechemel sauce
  9. Temper half your bechemel into your egg yolks, then mix back into the pan
  10. Remove from heat and set aside
  11. Add 1/2 tsp cream of tartar to egg whites
  12. Beat egg whites until stiff peaks form
  13. Break apart dried spinach, then gently mix in with the cheese and bechemel
  14. Gently fold spinach mixture into the beaten egg whites
    ALTERNATE TO STEPS 2 – 14: Buy a premade Spinach Souffle, and defrost
  15. Fill mushroom caps with spinach souffle
  16. Bake at 350º for 15 minutes or until souffle is puffy
  17. Serve immediately
Cleaning mushrooms: The common wisdom is don't wash mushrooms, just use a dry paper towel. Also, don't wash them until you are ready to use them. That being said: Do not wash them if they are being used in a dry application, such as a salad. You can, however, give them a quick rinse underwater if you are immediately baking with them or using them immediately in some sort of soup or other wet application. The towel cleaning should be a suggestion rather than a rule, but when in doubt, just use a dry paper towel.

Tips: Grinding your own Meat

Italian Style Pork Sausage

  1. Cut 3 LBS 80/20 pork butt into strips
  2. Put strips into the freezer for 30 minutes
  3. Use coarse plate grinder
  4. You should be able to see separation of pork and fats within the grind

Seasonings – Mix in separate bowl

  • 3 TBL ground fennel
  • 1/4 TSP anise
  • 1 TBL sugar
  • 1 TBL fine sea salt
  • 1 TBL ground black pepper
  • 1 TBL fennel seed (toasted)
  • 2 TBL water
    – – – the above makes sweet sausage, to make hot sausage
  • 1 TBL crushed red pepper
  • 1 TBL ground cayenne pepper
  1. Mix seasonings by hand into the ground meat
  2. Remove grinding wheel
  3. Remove PLUG of the pusher meat – set aside
  4. Put in sausage funnel
  5. Rinse casings and soak for an hour
  6. Thread casings onto the funnel
  7. Squirt meat into casings
  8. Use your push meat to finish pushing ground meat through funnel
  9. Coil the sausage to rest
  10. Use the push meat elsewhere

Custom Blended Hamburger

  • 1 LB sirloin – strips
  • 1 LB chuck – strips

Same rules as above – coarse grinder disk

For typical hamburger, put the fine grinder disk on and run the coarse grind through again.

 

 

Chicken Pot Pie – COLLECTION

Tips and Tricks

  • Use leftover shredded chicken (thighs are best)
  • Use frozen vegetables
  • Dice and saute onions and celery
  • Make your own roux, not Cream of XYZ
    • 2 TBL butter, 2 TBL flour, 1 C chicken stock or milk
  • Create a lid with puff pastry – Dock the crust – Alternate, cut moons or shapes
  • Bake before filling at 350º for 5 minutes

Basic Chicken Pot Pie

This recipe is much like the one shown below. You may use my ingredients, but be sure to watch the video for some important tips.
2016-04-06 13.34.31Ingredients – Filling

  • 4 TBL butter
  • 1/4 C AP flour
  • 1-1/2 C chicken broth
    (or 1 can Campbells Cream of Potato Soup instead of above three ingredients)
    IN A SEPARATE MIXING BOWL, COMBINE
  • 1 small carrot – diced small
  • 1/2 C baby peas
  • 1 small stalk celery – diced small
    (or 1 C mixed veggies instead of above three ingredients – Skip to Step 7)
  • 1 C shredded chicken
  • 1/2 C shredded cheese
  • 4-6 black olives – diced – Optional

Ingredients – Crust

  • 1 C AP flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/4 C shortening
  • 3 TBL cold butter
  • 2 TBL granulated sugar
  • 1/4 C ice water
    (or prepared pie crust from the grocery store)

You will also need one egg yolk and one egg white (separated) in two separate bowls.
A pastry brush will be helpful, but you can use your fingers at the pastry brush step.
2016-04-06 14.05.16Step by Step

  1. Bring sauce pan up to medium heat
    FILLING – – – –
  2. Add butter to hot pan
  3. As soon as butter is melted, add flour
  4. As soon as flour starts to ball, add half your broth
  5. Stir until it starts to turn smooth
  6. Add the rest of your broth
  7. Stir until it starts to thicken
  8. When it has thickened (per video below) add it to the mixing bowl with your chopped veggies
    CRUST
  9. Pulse flour, salt, baking powder, shortening and butter in a food processor till combined
  10. Add 1/4 C ice water all at once and pulse until a ball forms
  11. Dump onto the counter to finish kneading
  12. Separate into 4 pieces and let rest five minutes
  13. Meanwhile, spoon your filling into ramekins for cooking
  14. Roll out your crust to a near circle.  If necessary, cut slightly bigger than diameter across top of ramekin.
    NOTE: My cutter was the exact size of my ramekin top, so I cut it, then rolled it more to make it slightly larger
  15. Brush the bottom with egg white and press into your pot pie filling, pressing around the edge
  16. Brush the top with egg yolk
  17. Poke holes in the top so that steam can escape, otherwise your pie crust will fail.
  18. Bake at 350º for 35 minutes until browned
  19. Let rest five minutes before serving, or cool on counter and refrigerate for reheating later.

 

Scratch Chicken Pot Pie

1 C chopped onion (1/4 inch pieces)

1 C chopped celery (1/4 inch pieces)
1 C chopped carrot (1/4 inch pieces)
1/2 C melted butter
1 C frozen tiny English peas (canned peas, in a pinch)
1/4 C AP flour
2 C chicken broth
1 C whole milk
1 tsp salt
1/4 tsp pepper
4 C diced cooked chicken
2 pkg. frozen puff pastry, thawed
1 egg yolk
1 TBL whole milk

1. Saute onion, celery and carrot in butter for 10 minutes.
2. Stir in peas and flour, cook 1 minute, stirring constantly.
3. Gradually add broth and 1 cup whole milk; cook over medium heat, stirring constantly, until thick and bubbly.
4. Stir in salt and pepper.
5. Add chicken, stirring well.
6. Ladle chicken mixture into cooking ramikins – just to the top
7. Set aside.
8. Roll pastry sheets to 1/8 inch thickness.
9. Cut pastry 1/2 inch larger than bowl(s).
10. Combine egg yolk and 1 tablespoon milk.
11. Brush one side of pastry. Place brushed side down over bowl(s), folding edges under and pressing firmly to sides of bowl.
12. Brush top with remaining egg mixture.
13. Bake at 350 degrees for 35 minutes until top is puffed and browned.

Chicken Pot Pie – From a whole chicken

Piece an entire chicken.
Use dark meat (legs and thighs) or light meat (breast and back)
Place into stock pot with cut up carrots, celery, onion and garlic
Pour one can of chicken stock into pot, then add water until it covers the chicken
Bring up to simmer over medium high heat
When it starts to simmer, reduce heat to medium low and simmer for 30 minutes
Strain out solids, retaining liquid
Set both aside to cool

To prepare dough:
(Bisquick or Puff Pastry is also acceptable)
Add to a food processor:
– 1 1/2 C flour
– pinch of salt
– 1 stick of cold butter – cubed
– 8 ounces of cold cream cheese – pieces
Pulse together until it forms crumbs
– Add 1 egg yolk
– Drizzle in water until it STARTS to come together
Remove from food processor and finish on a floured surface (the counter)
Wrap in plastic wrap and refrigerate for an hour to 24 hours

To prepare vegetables:
Cut butternut or acorn squash into 1/2 inch cubes
Cut 1/4 onion into pieces
Cut 1/2 stalk celery into 1/4 inch pieces
Cut carrots into 1/4 inch pieces
Toss in EVOO and salt and bake on baking sheet for 30 minutes at 350 degrees

Cut string beans into 1/2 inch pieces
Add a small can of peas (or fresh if you desire)

To finish up:
Set dough on counter to start to come up to room temperature
Shred or cube chicken
Make a roux (see recipe here) with the leftover strained chicken stock – be sure to stir constantly
Mix chicken, fresh veggies and cooked veggies together
Roux should be thickened, but not pasty or lumpy
– If necessary, thin by whisking in 1/2 C chicken stock

Flatten dough to about 1/4 inch
Fill ramekin with veggie mixture
Label roux over top of veggies about 1/2 to 3/4 of the way up
Top with dough, brush with melted butter and trim edges
Poke holes (or a smiley face) into top of crust to let steam vent
Bake at 350 degrees for about 35 minutes

Third Party Recipes

The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

Clipped from People Magazine

Easy Chicken Pot Pie

1 can cream of chicken soup
1 PKG (about 8 OZ) frozen vegetables
1 CU cubed or shredded cooked chicken or turkey
1/2 CU milk (or less)
1 egg
1 CU Bisquick
1 prepared pie plate

Instructions
1. Mix soup, vegetables and chicken in bowl, then pour into 9″ pie plate
2. Mix milk, egg and Bisquick (very thick) and spread over chicken mixture
3. Bake @ 400 degrees for 30 minutes or until golden

Special Steps
Variations If you are feeling energetic, cut your own vegetables: onion, broccoli, bell pepper, carrot, green beans, Anaheim chilies

Third Party Recipe

Chicken Pot Pie – VIDEO – W Puck

Chicken Pot Pie – VIDEO – Tasty

Video Library – Tasty.

image

Shuck Corn Easily

Oh my God…. I tried this and it works! I was amazed. Here is the video of this really cool Life Hack. Below are some other corn tips and tricks.

Another video by PDX Traveler

Tips and Tricks

  • Corn on the cob should be cooked and eaten as soon as possible.  Definitely within 48 hours of being picked, or the sugars will turn to starch, and the corn will become tough as time passes.
  • When buying corn ASK when it was picked.  If it has been anything other than “this morning” don’t get it – or at least know that you are buying inferior tasting corn.
  • When not using the tip above, use a steamer (10 minutes) or a pot of boiling salted water (5 minutes)   Actually, the microwave idea is pretty cool, but does not cook the corn as nicely as steam or boiling water.
  • Yellow kernel corn has a more fully developed flavor, but white kernel corn tends to be sweeter.

MEXICAN CORN ON THE COB

  1. Grill the corn off the husk and on sticks
  2. Coat the cooked corn with sour cream or mayo
  3. Sprinkle with Tajin and salt – If you can’t find Tajin, use ground cayenne
  4. Roll in grated cotijo cheese or queso fresco
  5. Serve with wedges of lime for squeezing.

Easy Dinner Rolls – with video

Good Basic Information

  • Rapid Rise Yeast: Fermented granules of living yeast.  Ready to go.
  • Active Dry Yeast: Sugar and fat needed to reconstitute and proof
  • Basic Rolls: Flour, water, yeast and salt
  • Modifiers: milk, butter, sugar and eggs
  1. Mix, rest (proof) then knead
  2. Rise, punch and then shape
  3. Proof, bake and cool

Recipe for four Dinner Rolls

Adjusted recipe for 16 Dinner Rolls in (parenthesis)

Recipe for 16 Dinner Rolls

  • 2 oz (8 oz) milk @ 100º
  • 2 TBL (1/3 C) sugar
  • 1 (3) TBL honey
  • 1.5 (4 tsp) yeast (proof if Active Dry)
  • 1 (2) eggs
  • (1) 2 TBL melted butter
  • 5 oz (16 oz) (by weight) of AP flour
  • 1 (3 tsp salt
  1. Mix first four ingredients and let sit 10 minutes
  2. Paddle mix above ingredients just to incorporate ingredients
  3. Rest for 15 minutes to let liquid absorb
  4. Add 2 oz room temperature butter
  5. Use dough hook on low for 2 minutes
  6. Switch to medium and go for 8-10 more minutes
  7. Knead and form on LIGHTLY floured counter top
  8. Rise for 1 hour
  9. Flatten and shape into final form or portion

Parker House Dinner Rolls

  1. Roll into a thick rope and cut in half
  2. Cut in half again, then again, then again.  You will end up with 16 pieces.
  3. Form balls and flatten to about 3 inch diameter
  4. Put 1 tsp butter in the center and fold over into an empanada shape
  5. Press lightly to secure.
  6. Put on baking tray and brush with butter
  7. Cover with plastic wrap and let rise for 30-40 minutes
  8. Bake 8-10 minutes @ 400º  turning pan half-way through
    … or until internal temperature is 200º
  9. Rest 10 minutes before serving

Braided Rolls

  1. Flatten dough into a 24×6 sheet
  2. Use a pizza cutter and cut in six strips
  3. Cut six strips into six inch pieces, then form into ropes
  4. Braid three strands at a time
  5. Put on baking tray and brush with butter
  6. Cover with plastic wrap and let rise for 30-40 minutes
  7. Bake 8-10 minutes @ 400º  turning pan half-way through
    … or until internal temperature is 200º
  8. Rest 10 minutes before serving

Monkey Bread Rolls

  1. Flatten dough into a 24×6 sheet
  2. Use a pizza cutter and cut in six strips
  3. Cut these into two inch pieces and roll each roughly into a ball
  4. Toss in melted butter, then put into a pan
  5. Cover with plastic wrap and let rise for 30-40 minutes
  6. Bake 10-12 minutes @ 375º  turning pan half-way through
    … or until internal temperature is 200º
  7. Rest 10 minutes before serving

Brown and Serve Freezer Rolls

  1. Roll into a thick rope and cut in half
    – This starts the same as the Parker House Roll Recipe
  2. Cut in half again, then again, then again.  You will end up with 16 pieces.
  3. Form balls and flatten to about 3 inch diameter
  4. Put 1 tsp butter in the center and fold over into an empanada shape
  5. Press lightly to secure.
  6. Put on baking tray and brush with butter
  7. Cover with plastic wrap and let rise for 30-40 minutes
  8. Bake 30 minutes @ 275º  turning pan half-way through
    … or until internal temperature is 185
  9. Cool 10 minutes, the remove to a rack and cool for 40 more minutes
  10. Bag and refrigerate for up to two weeks, or freeze for up to two months
    WHEN READY TO COOK
  11. Thaw for 60-90 minutes on the counter
  12. Bake 10-12 minutes @ 400º or until browned

Another video by PDX Traveler

Chickpea Snack from Can

includes video

Recipe One

INGREDIENTS

  • Mix the following and set aside:
    BOWL ONE
  • 1 TBL EVOO
  • 1 tsp fine salt
  • juice and zest from 1 lemon
  • 2 TBL red wine vinegar
  • 2 tsp Dijon mustard
  • 1 TBL maple syrup
    BOWL TWO
  • 1 tsp paprika
  • 1/2 tsp ground corriander
  • scant turmeric
  • scant allspice
  • scant cumin
  • 1 tsp fine orange zest
  • 1 TBL Parmesan – grated
  • 1 tsp coarse salt
  • 1 tsp granulated sugar
  • Optional:  1/2 tsp cayenne pepper

STEP BY STEP

  1. Rinse and drain one can of chickpeas (garbanzo beans)
  2. Spread out on a paper towel on a plate to dry
  3. Let dry for 10 minutes
  4. Microwave for 8-10 minutes
  5. Toss with powdered ingredients in Bowl One while still hot
  6. Spread out on a rimmed baking sheet in a single layer
    BAKE
  7. Bake 25 minutes at 400º
  8. Put into large mixing bowl
  9. Toss with prepared spice mixture from Bowl Two
  10. Return to baking sheet and bake 25 more minutes
  11. Remove one and taste it.  Bake for another 5-10 minutes if necessary
  12. Toss in salt while still hot

Another video by PDX Traveler

 

Recipe Two

Ranch Chick Peas

  • Drained, rinsed and dried chick peas
  • Buffalo Dressing Sauce
  • Dried Ranch Dressing package
  • Kosher Salt
  1. Chick peas
  2. 2 TBL buffalo dressing
  3. 1 TBL ranch dressing
  4. Toss together
  5. 350º in convection oven in single layer
  6. Cook 10 minutes
  7. Shake
  8. Cool 10 more minutes
  9. Shake – taste test
  10. Possibly another 10 minutes

Recipe Three

Ingredients

  • 15 oz can chickpeas, drained
  • olive oil spray
  • 1/8 tsp kosher salt
  • 1/4 tsp chili pepper powder
  • 1/4 tsp ground cumin
  • 1/4 tsp paprika
  • 1/4 tsp ground coriander
  • 1/4 tsp curry powder
  • 1/4 tsp garlic powder

Instructions

  • Preheat oven to 375°F. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.
  • Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.
  • In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil. Immediately toss with spices while hot. Eat at room temperature.

Recipe Four

Ingredients

Instructions

  • Preheat oven to 400 degrees F.
  • Lightly spray a baking sheet with non-stick spray. Set aside.
  • Rinse and thoroughly dry the chickpeas.
  • In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
  • Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add any of the other ingredients yet)!
  • Remove the chickpeas from the oven and drizzle ½ TBS olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
  • Add spices to chickpeas and stir until evenly coated.
  • Bake at 400 for 10 more minutes, then stir.
  • Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).
  • Turn off oven and crack the door a bit. Let chickpeas cool in the oven to achieve maximum crispiness

Notes

 

Store

Store these roasted chickpeas in an airtight container at room temperature.

 

Re-crisp

If you don’t bake them long enough the chickpeas could get a little soft, simply re-crisp them in the oven for 2-5 minutes. 

Ingredient notes: 

  • Olive oil: I enjoy using flavored olive oil to make these! Some of my favorite varieties come from this store in my hometown! You can use your favorite oil of any kind (avocado, sunflower, etc)!
  • Spices: Let your imagination run wild! I have given you my favorite combination of delicious flavors here, but feel free to use whatever you prefer! You can even just use simple old salt and pepper if you like!

Recipe Five

Ingredients

  • 2 (15-ounce) cans chickpeas
  • 2 tablespoons olive oil
  • 1 to 1 1/2 teaspoons kosher salt
  • 2 to 4 teaspoons spices or finely chopped fresh herbs, such as chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs

Instructions

  1. Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F.

  2. Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.

  3. Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.

  4. Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.

  5. Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.

  6. Toss the chickpeas with the spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.

Recipe Notes

Using roasted chickpeas: Besides eating these chickpeas as a snack, you can toss them with salads or sprinkle over soup in place of croutons.

Recipe Six

Roasting chickpeas is simple! Start with three basic ingredients: cooked or canned chickpeas, extra-virgin olive oil, and salt. Then…

  1. Preheat the oven to 425° and drain and rinse your chickpeas.
  2. Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
  3. Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread evenly on the baking sheet.
  4. Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up t0 30 minutes for them to become really crisp.
  5. Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.

Ingredients

  • 1 1/2 cups cooked chickpeas, drained and rinsed
  • Extra-virgin olive oil, for drizzling
  • Sea salt
  • Paprika, curry powder, or other spices (optional)

Instructions

  • Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  • Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
  • Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
  • Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
  • Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
  • Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.

Recipe Seven

How to roast chickpeas

This easy, savory snack is very easy to make, all you need is a hot oven and three key ingredients: chickpeas, olive oil, and salt. Here is what you do:

  • First, Dry Chickpeas very very well! In this recipe, I start with 2 cans of chickpeas. The most important step is to make sure the chickpeas are absolutely dry. So once you’ve rinsed the chickpeas, use paper towels to dry them very well. Then leave them in a colander for a while so that they would release any moisture. The dryer and less moist (not my favorite word btw!) the chickpeas, the crispier they will be once roasted.
  • Coat with olive oil and a good pinch of kosher salt. And transfer the chickpeas to a large baking sheet, making sure to spread the chickpeas well so that they are in one layer.
  • Roast in a high heated oven at 400 degrees F for 20 to 35 minutes or until the chickpeas turn golden brown and crispy to your liking. Shake the sheet pan on occasion (every 10 minutes or so).
  • Season the chickpeas immediately after roasting. In this recipe, only kosher salt and olive oil are applied to the chickpeas before roasting. I like to wait until I pull the chickpeas from the oven before adding any more spices or seasonings. This way, the spices don’t interfere with the “crisping” process. More importantly, spices have the tendency to burn and become bitter.

Ingredients  

Instructions

 
  •  Drain and dry chickpeas very well.  Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on  a large baking sheet lined with paper towel for a while.)
  • Heat the oven to 400 degrees F and position a rack right in the middle.
  • Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
  • Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don’t rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that’s when they’re ready.
  • Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za’atar, sumac, and harissa blend  (up to 2 teaspoon each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)
 

Notes

 
  • Makes nearly 2 cups or 30 tablespoons. The serving size here is 1 tablespoon.
  • Roasted chickpeas from dried: If you’d like to make this recipe from dry chickpeas, do not cook them! Simply soak the dry chickpeas in plenty of water for 24 hours. They will expand and at least double in size, that’s what you want.  Follow the same instructions for drying and roasting.
  • How to Keep Chickpeas Crispy: roasted chickpeas are best warm right out of the oven, they are crispiest at this point. Once they cool off and are stored for a time, they will maintain some crunch, but they will soften a bit on the inside. Still a very tasty and additive snack. If you want to re-crisp them, you can put them in the oven for 2 to 3 minutes when you need to. 
  • Storage Tip: You can store cooled roasted chickpeas in a glass jar. They’ll last for 4 to 5 days. And Leaving the jar lid a bit lose allows the chickpeas to breath, keeping them crispy for longer.  You can also freeze them for later.
  • Visit our online shop to browse our olive oil bundles and all-natural and organic spices used this recipe and more!

Recipe Eight

Ingredients

Instructions

 
  •  Drain and dry chickpeas very well.  Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on  a large baking sheet lined with paper towel for a while.)
  • Heat the oven to 400 degrees F and position a rack right in the middle.
  • Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
  • Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don’t rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that’s when they’re ready.
  • Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za’atar, sumac, and harissa blend  (up to 2 teaspoon each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)

Notes

 
  • Makes nearly 2 cups or 30 tablespoons. The serving size here is 1 tablespoon.
  • Roasted chickpeas from dried: If you’d like to make this recipe from dry chickpeas, do not cook them! Simply soak the dry chickpeas in plenty of water for 24 hours. They will expand and at least double in size, that’s what you want.  Follow the same instructions for drying and roasting.
  • How to Keep Chickpeas Crispy: roasted chickpeas are best warm right out of the oven, they are crispiest at this point. Once they cool off and are stored for a time, they will maintain some crunch, but they will soften a bit on the inside. Still a very tasty and additive snack. If you want to re-crisp them, you can put them in the oven for 2 to 3 minutes when you need to. 
  • Storage Tip: You can store cooled roasted chickpeas in a glass jar. They’ll last for 4 to 5 days. And Leaving the jar lid a bit lose allows the chickpeas to breath, keeping them crispy for longer.  You can also freeze them for later.
  • Visit our online shop to browse our olive oil bundles and all-natural and organic spices used this recipe and more!

 

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