Category: TOPICS & CATEGORIES

Chickpea Snack from Scratch

See also Chickpea Snack from Canned Garbanzos

 

Recipe One

Roasted chickpeas from dried

I often use canned chickpeas in this recipe because that’s what I buy more of, but if you have a bag of dry chickpeas and you’re wondering if you can make this chickpeas recipe from dried chickpeas, yes you can! In fact, baked chickpeas from dried can be even more crunchy! You do not have to cook the dried chickpeas before you roast them. Here is how:

  • When making this recipe from dried beans, start by soaking the chickpeas in plenty of water for about 24 hours. They will expand and at least double in size, which is what you want.
  • Before you roast them, be sure to dry the chickpeas very well.
  • Bake the chickpeas on a large sheet pan at 400 degrees F until they are nice and crispy (about 20 to 35 minutes).
  • Season with your favorite spices just as they come out of the oven.

 

Why are my roasted chickpeas not crunchy?

Here are a few tips to make sure your chickpeas are as crispy as possible:

  • Make sure they are perfectly dry before roasting them. Whether you’re using canned chickpeas or if you’ve soaked some dried chickpeas to make this recipe, dry them up as well as you could.
  • Want to go the extra mile? Peel the chickpeas (garbanzo beans.) I’m lazy, and I don’t peel my chickpeas. But, because the skins of the chickpeas can hold some moisture underneath them, it’s not a bad idea to peel them off and dry them some more with a paper towel
  • Do not skimp on the olive oil. I use about 3 tablespoon quality extra virgin olive oil (Private Reserve Greek EVOO.) I may even use more if I don’t feel that the chickpeas are well-coated with the oil. You can use less if you like, but your chickpeas will not be as crispy.
  • Use a high-heated oven anywhere from 400 degrees F to 450 degrees F. Ovens do vary, so you are the best judge of that for your oven.
  • Do not use parchment paper on your sheet pan. For me, the heated surface of the sheet pan will do a much better job to crisp up the chickpeas. And in fact, if you want to go the extra mile, go ahead and heat the sheet pan in the oven before adding your chickpeas (but be careful not to burn your hands working with the hot sheet pan).
  • Roast the chickpeas long enough, and do not pull them out of the oven until they are golden brown and crispy to your liking. This can be anywhere from 20 to 35 minutes, depending on your oven.
  • Shake the pan and toss the chickpeas every 10 minutes so that all sides of the chickpeas have a chance to be touching the heated surface.
  • Let the crispy baked chickpeas fully cool before storing. A glass jar is the best to use for storage, keep the lid somewhat lose will allow the chickpeas to breathe and keep them crispy for longer.
  • And finally, chickpeas will lose their crisp after a couple of days, you can re-crisp them by simply sticking them in the oven for 2 to 3 minutes or so as needed.

Recipe Two

To go with cocktail hour, or just for fun, we’ve adapted a classic Italian snack. I think this is a smart way to start a meal.

  1. In a small bowl, combine the garlic powder, oregano, Stardust, and salt and pepper. Heat the olive oil in a small skillet over medium­high heat. Add the chickpeas and spice mix and cook, shaking the pan occasionally, about 7 minutes. Keep cooking until most of the moisture is gone. They won’t be crispy fried, more like very small russet potatoes when cooked. Drain the chickpeas on a paper towel.
  2. Taste and adjust the seasonings. Serve at room temperature.

Recipe Three

Ingredients

  • 31 ounces chickpeas organic, cooked or canned without salt
  • 2 tbsp olive oil (extra virgin)
  • 1 tsp garam masala
  • 1/2 tsp sea salt kosher salt (omit for low-sodium diets)
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves (dried, ground)
  • 1/4 tsp ginger (dried)

Instructions

  • Preheat oven to 300F/150C/gas mark 2.
  • Wrap chickpeas in a towel; lightly roll to loosen skins.
  • Whisk the oil with the spices together in a large bowl. Add the chickpeas and stir well to combine.
  • Arrange on a baking sheet covered in parchment paper.
  • Bake for 1 hour to 1 hour and 40 minutes, stirring every 20 minutes. Taste after one hour; they might be done at that point.
 

Notes

Per serving:

  • 212 calories
  • 6 g fat
  • 0 g cholesterol
  • 410 mg sodium (12 mg sodium with salt omitted, no-salt added beans)
  • 321 mg potassium
  • 31 g carbohydrate
  • 8 g fiber
  • 5 g sugars
  • 10 g protein
  • 5 Weight Watchers Points Plus

Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.

Recipe Four

This roasted garbanzo bean snack is a delicious, healthy alternative to chips and crackers. Feel free to use your own choice of favorite spices and herbs. This recipe makes about 4 servings.

Ingredients
  • 2 cups of dry garbanzo beans
  • 3 Tbsp of vegetable oil
  • 1/2 Tsp ground black pepper
  • 1 Tsp cayenne pepper
  • 1/2 Tsp cinnamon
  • 1 Tsp dry cilantro herb
Method
  1. Soak 2 cups of dry garbanzo beans for 12 hours, drain the soak water away.
  2. In a saucepan with fresh water, boil the beans for an hour or until they are tender. Drain the water away so the beans are quite dry.
  3. Preheat oven to 450 degrees.
  4. Put the beans and other ingredients in a bowl and toss to coat.
  5. Tip the beans into a large dish (9”x13” is ideal) so they are in one layer.
  6. Bake them in the oven for about 30 minutes until they are crisp and crunchy.
  7. Serve immediately.

Apple Pie for Diabetics

Ingredients

  • Pastry for double-crust 9-inch pie
  • 1⁄3 cup + 11⁄2 Tbsp of zero-calorie Truvia Original Calorie-Free Sweetener Spoonable Jar***
  • 3 Tbsp cornstarch
  • 1⁄4 tsp salt
  • 1 tsp ground cinnamon
  • 1⁄4 tsp ground nutmeg
  • 8 cups Granny Smith apples, peeled, cored, and sliced
  • 1 Tbsp lemon zest
  • 1 Tbsp butter
***or 18 zero-calorie Truvia Original Calorie-Free Sweetener Packets
 

Directions

  • 1.   Roll out half of the pastry on a floured surface to 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan.
  • 2.   Blend Truvía® Original Sweetener, cornstarch, salt, cinnamon and nutmeg in small bowl. Sprinkle on apples and toss until coated. Add lemon zest and mix thoroughly. Arrange apple mix into crust. Cut butter into slices, place on top of apples.
  • 3.   Roll remaining pastry into circle large enough to cover inverted 9-inch pie pan. Place over apples, seal edges, trim and flute. Cut slits in top to allow steam to escape.
  • 4.   Bake at 400°F for 40 to 50 minutes or until crust is golden and apples are tender. Cool on wire rack.

Steak Medallions

THIS IS A BRIEF FOR GRANDPA

  1. Prepare dry coating / seasoning
  2. Toss Fillet medallions into the dry seasoning
  3. Heat cast iron really hot and put in about 1 TBL canola oil
  4. Sear medallions 2 minutes per side for rare, 3 minutes for medium, then set aside.  Don’t cook more than 3 minutes per side.
  5. Leave remaining “fond” to season the onions
  6. Add 1 TBL EVOO and 1 TBL butter
  7. Slice onions
  8. Put into skillet and cook 6-8 minutes
  9. Add 1 C white wine
  10. Stir to deglaze and reduce
  • Meanwhile simmer baby potatoes for about 12 minutes
  • Put onto a large serving plate and press with glass to break them open
  • Sprinkle with Maldon salt
  • Put a small cup of 1/2 C horseradish sauce and 1/4 C sour cream
  • Put onions over top of the potatoes
  • Top with fillet medallions
  • Top with glazed onions
  • Top with parsley

 

Pad Thai in Five Steps

  • 6 ounces rice noodles
  • 1/4 C canola oil
  • 4 large eggs
  • 1 bunch kale – chopped
  • 3 TBL lime juice
  • 1/4 C Asian sweet chili sauce
  • 1/4 C soy sauce
  • 2 carrots, peeled & grated
  • 1 C bean sprouts
  • 1/4 C dry roasted peanuts – chopped
  • 4 green onions – diced on the bias
  • 2 TBL fresh cilantro – chopped
  1. Soak the rice noodles in warm water for 20 minutes, then drain and set aside
  2. Heat a large skillet until hot, then add oil.  Add eggs and stir fry until eggs are lightly scrambled – about 2 minutes
  3. Add kale, lime juice, chili sauce, soy, carrots and bean sprouts
  4. Gently fold in rice noodles and cook for an additional 5 minutes
  5. Serve in a “bowl shaped plate” and sprinkle with peanuts, chives, and cilantro

Thai Peanut Sauce

  • 1/2 C Creamy Peanut
  • 3 TBL Soy
  • 2 TBL Honey
  • 1 TBL Fresh Lime Juice
  • 1 tsp Grated ginger
  • 1 tsp Garlic
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Seasoned Rice Wine Vinegar
  • SCANT Fish Sauce

 

Burrito Pie

  • 1/2 LB ground beef or turkey – browned
  • 1 small onion – sliced thin
  • 1 tsp minced garlic
  • taco seasoning
    • 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp dried oregano, 1/4 tsp chili powder, salt and pepper to taste
  • 1/2 can sliced black olives – drained
  • 1/2 can diced green chilies
  • 1/2 C chicken broth
  • 1 can diced tomatoes – drained
  • 6-8 oz taco sauce
  • 1 can refried beans
  • 8-10  small corn tortillas – halved
  • 8 oz shredded cheese
  • Optional:  Enchilada sauce for the topping
  1. Preheat the oven to 350º
  2. Brown meat with onion
  3. Add garlic and taco seasoning and stir for 30 seconds
  4. Add chicken broth and stir to dissolve all seasonings
  5. Mix in olives, chilies, tomatoes, and taco sauce
  6. Reduce heat and simmer 15-20 minutes
    • ASSEMBLY
  7. Spread a thin layer of beans on the bottom of a casserole
  8. Cover with a layer of tortillas – flat side to the side of the pan
    • overlap if necessary
  9. Cover with sauce, more meat, black olives, cheese, more tortillas and so forth until all ingredients are used up
  10. Finish with a layer of sauce, then cheese, then black olives
  11. Bake 20-30 minutes or until cheese is browned

 

EASY Goulash

This recipe is good for two as a meal, or four as a side.

  • Brown 1/3 ground sirloin
  • Add 1 small onion – chopped
  • Add 1 Anaheim pepper – chopped
  • Add 3 cloves chopped garlic and cook 15 seconds, then remove from heat
    • Set aside
  • Blanche 3 tomatoes and remove skins
  • Crush tomatoes
  • Add 2 TBL tomato paste
  • Add 1/2 C chicken stock or broth (not bullion)
  • Add a splash or two of apple cider vinegar
  • Add 1 tsp Worcestershire sauce
  • Add salt and pepper to taste
    • Bring to a boil
  • Add meat back into the pot
  • Reduce heat to a high simmer
  • Add 2/3 C elbow macaroni
    • Optional:  Use about eight baby potatoes
      – pieced – instead of macaroni
  • Cover and simmer for 30 minutes
  • Serve with bread and butter

 

Phoenix Tortoises

aka Chocolate Covered Pralines

  1.  Combine
    • 1 C sugar
    • 1 C brown sugar
    • 4 TBL butter
    • 1/4 tsp baking powder
    • 3/4 C evap milk
  2. Heat mixture until 235-240 º  (soft ball stage)
  3. Remove from heat and add
    • 2 C toasted pecans (lightly crushed)
    • 1/2 tsp kosher salt
    • 1 tsp vanilla extract
  4. Stir continually – gets a bit harder to stir
  5. Once it can be dropped onto a baking sheet lined with parchment paper with a small ice cream scooper, put them out
  6. While those cool, melt 2 C chocolate in a double boiler
  7. Either dip the hardened pralines into the chocolate, or drizzle chocolate over top.
  8. Let cool completely

 

Beatitudes Bad Banana Banana Bread

BISQUICK RECIPE AT THE BOTTOM OF THIS PAGE.

We’ve all bought bananas and had them go brown on the counter.  All is not lost.  Here is an easy recipe that Beatitudes Residents can use for those times.

INGREDIENTS FOR TWO SMALL LOAVES

FIRST BOWL:

  • 2 TBL softened margarine
  • 1/4 CU white granulated sugar
  • 1/4 CU brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 2 TSP lemon juice
  • 1-2 over-ripe bananas – mashed

SECOND BOWL:

You can use these ingredients, or simply use 1 1/2 C Bisquick.  The recipe for Bisquick is at the bottom of this page, if you want to make your own.

  • 1 1/4 CU white flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 CU softened margarine
  • 1/4 tsp salt
  • 1 tsp powdered ginger – or better yet 2 tsp grated ginger
    even better 1 TBL candied ginger
  • NOTE: I prefer to pulse the ginger with a bit of the sugar to make small chunks of ginger.

STEP BY STEP
1. Preheat oven to 300º F
2. IN FIRST (LARGE) BOWL – – Cream butter and sugars together
3. Add eggs, one at a time, beating until smooth after each egg
4. Mix in mashed bananas, vanilla, and lemon juice
5. IN SECOND BOWL sift and mix all dry ingredients together
(or just use Bisquick)
6. Add dry mixture to first bowl, stir to moisten. Do not over-mix.
7. Transfer to greased loaf pans (or pans lined with parchment paper)
8. Lay a sheet of foil or parchment paper loosely over the top, and bake 35 minutes.
9. Remove foil after baking 35 minutes
Increase heat to 350º and continue to bake for 15 more minutes.
10. Let stand ten minutes before removing from pan
11. Place released loaf on cake rack to cool
This will make TWO 2½ x 4½ baking dishes

Options:
1. Replace the ginger with chopped walnuts
2. Add raisins, dates, or dried cranberries rather (or in addition to) the ginger
3. We like to add ¼ C instant oatmeal to ours.

Ingredients for Making your own Bisquick

  • 4 cups all-purpose flour
  • 1 tablespoons baking powder
  • 1 tsp baking soda
  • 1/2 tablespoon salt
  • 1/2 cup butter – cubed

Step by Step

  1. Add everything except the butter into the bowl of a food processor.
  2. Pulse ingredients for about 15 seconds.
  3. Add in the vegetable shortening and pulse the processor until the mixture resembles cornmeal.
  4. Place homemade Bisquick into an airtight container and store within the refrigerator for up to 3 months.

Instant Brown Gravy Mix

Created, but untested.  Please send feedback to grandpacooks@gmail.com

INGREDIENTS

  • 1 C Corn starch
  • 1/2 C AP flour
  • 1/2 C chicken or beef bullion
  • 1 TBL confectioner sugar
  • 2 TBL onion powder
  • 2 tsp garlic powder
  • 1 tsp black pepper

STEP BY STEP

  1. Mix ingredients and store for up to a year
    –
  2. To make 1/4 C gravy, combine
    • 1 TBL gravy mix
    • 1/4 C cold water
  3. Mix well and bring to a boil, stirring constantly
  4. Remove from heat and let thicken 5 minutes
    –
  5. To make 1 C gravy, combine
    1. 1/4 C gravy mix
    2. 1 C cold water
  6. Mix well and bring to a boil, stirring constantly
  7. Remove from heat and let thicken 5 minutes

When you make this, you can use Gravy Browning Mix to darken the gravy if you wish.

Apple Turnover

Ingredients
8
Original recipe yields 8 servings
Ingredient Checklist

2 tablespoons lemon juice
4 cups water
4 Granny Smith apples – peeled, cored and sliced
2 tablespoons butter
1 cup brown sugar
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 (17.25 ounce) package frozen puff pastry sheets, thawed
1 cup confectioners’ sugar
1 tablespoon milk
1 teaspoon vanilla extract

 

 

 
Directions
Instructions Checklist

Step 1

Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
Step 2

Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
Step 3

Preheat the oven to 400 degrees F (200 degrees C).
Step 4

Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
Step 5

Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
Step 6

To make the glaze, mix together the confectioners’ sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

Sunomono Salad

Sunomono Salad – Spicy Cucumber Salad

The thinner your cucumber,
the better your sunomono.

Ingredients

  • 2 Japanese or Persian cucumbers or 1 English cucumber
  • 2 small or 1 large jalapeno
    ALT:  serranos or thai pepper
  • 2 tsp salt
  • 1/4 C rice vinegar
  • 1 TBL sugar
  • 2 tsp grated ginger
  • 1 tsp soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp sesame seeds

Step by Step

  1. Slice cucumbers and peppers as thin as you can.
    A mandolin makes this an easy task for the cukes.
  2. Remove as many pepper seeds as you are able
  3. Toss both in salt, and let it sit for 10 minutes in a colander (on a plate or in the sink).
  4. Meanwhile, heat vinegar in the microwave for 10 seconds only
  5. Mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
  6. Rinse cukes and peppers, then squeeze water from cucumbers and discard
  7. Add vinegar mixture, ginger and sesame seeds and mix well.
  8. Refrigerate and let marinate for a minimum of 1 hour.  Serve cold

Stuffed Wrapped Mushrooms

INGREDIENTS

  • 1-2 inch medium crimini mushrooms
  • 1 package THIN cut bacon
  • cream cheese
  • chives or green onions

STEP BY STEP

  1. Clean and remove stem from mushrooms
  2. At room temp cream cheese add chives or other seasonings
  3. Cut bacon in half
  4. Stuff cheese in the mushroom
  5. Wrap mushroom with bacon (ends down – mushroom bowl up)
  6. Bake at 350º for 10-15 minutes or until bacon is fully cooked

 

 

Overnight Sourdough Cinnamon Rolls

Until the part where you roll the dough flat, this dough can be used for either breakfast cinnamon rolls, or nice soft dinner rolls.

INGREDIENTS

  1. DOUGH – Assemble ingredients
      • DRY INGREDIENTS
    • 3 C AP flour (350 gm by weight)
    • 1 tsp fine salt 
      • WET INGREDIENTS
    • 2/3 C whole milk – warm, not hot
    • 4 TBL butter – melted
    • 2 large egg
    • 1/2 C active sourdough starter
    • 1 TBL Instant Yeast or Quick Rise Yeast (Not Active Dry)
    • 2 TBL granulated sugar (yes, these are wet ingredients)
    • 2 TBL dried milk powder
  2. CinnaSugar FILLING – Assemble ingredients
    • 1/2 C CinnaSugar
    • 1/3 C more sugar
      • Or 1/2 C sugar, 1/4 C cinnamon, 1/2 tsp nutmeg
    • 1 TBL flour
    • 2 TBL softened butter
  3. GLAZE – Assemble ingredients
    1. 2 TBL butter – softened (not melted)
    2. 1/2 C whipped cream cheese – room temp
    3. 1/2 C confectioner sugar

STEP BY STEP

  1. Any time after 2 pm, prepare your dough
    1. Put the wet ingredients into your Kitchen Aid using the whisk attachment
    2. On low, add just over half of your dry ingredients
    3. Switch to your dough hook
    4. Continue to add dry ingredients about 1/2 C at a time
    5. Dough should be soft and slightly sticky. 
    6. Let rest for 30 minutes
    7. Knead on slow for about 8 minutes.  You are now looking for a dough that is soft, but not sticky.  Add bits of flour if dough is too sticky.
    8. Reclaim any unused flour.
    9. Let rise in the refrigerator overnight in a greased, covered glass bowl.  DO NOT keep in your metal bowl.
  2. The next morning, give the dough an hour to warm up just a bit.
  3. During this time, line a cake pan (round or square) with parchment paper on the bottom, and a thin ring of parchment around the sides.  Dabs of oil will help hold them in place.
  4. On a floured countertop, flatten the dough into a large square using your fingertips.
  5. Let the dough warm up for 10-15 minutes
  6. Sprinkle a bit of flour on top and roll your dough flat using a rolling pin.  Let is rest for 5 minutes if it starts to “spring back”
  7. Prepare your CinnaSugar filling.  Just combine and mix.
  8. Spread the filling on the dough, leaving a one inch border on one of the sides.
  9. With floured hands, carefully roll into a log, leaving the border so that it will be the last to be rolled.  Take your time and focus on making a tight roll.
  10. Wrap the entire roll tightly in plastic and refrigerate for 30 minutes.
  11. Remove the plastic and cut into 2 inch medallions.
    NOTE:  I like to put a mark in the middle, then marks either half way or 1/3 of the way so that all sections are similar width.
  12. Put the dough into your pan so that they are about 1/4 inch apart.
  13. Rest for 1-2 hours (second rise) before baking.
  14. Preheat oven to 350º
  15. Bake for 35-40 minutes.  Check every 3 minutes after 30 minutes have passed.  Take out when browned.
  16. Remove and let them cool for at least 15 minutes
  17. While it cools, prepare your icing
  18. Mix ingredients and whisk until smooth.  Use DROPS of milk to thin if necessary.
  19. Move rolls to a wire rack
  20. Top rolls with the glaze.  Optionally dust with cocoa powder.  Serve warm.

 

Prosciutto Pinwheels

INGREDIENTS

  • 1/2 Sheet Puff Pastry
  • 1/4 C Gruyere cheese
  • 4 sheets of Prosciutto
  • 4 basil leaves
  • 1 egg plus 1 TBL water for egg wash

STEP BY STEP

  1. Thaw puff pastry on counter for at least 10 minutes
  2. Place a single layer of Prosciutto
  3. Sprinkle with grated Gruyere cheese
  4. Put on a layer of basil chiffonade
  5. Egg wash one of the longer sides
  6. Start rolling from the unwashed side into a tight log
  7. Seal with the egg-washed side
  8. Roll in plastic wrap and refrigerate 60 minutes
  9. Cut into 3/4 inch pinwheels and place on parchment paper
  10. Bake at 400º for 15 minutes

 

Riced Potato Soup

INGREDIENTS

  • 4-6 Yukon Gold potatoes
  • 3 TBL butter
  • 1/2 tsp salt
  • 1.5 C Leeks (washed well and diced)
  • 1.5 C Buttermilk
  • 6 C Chicken Stock
  • 1 TBL garlic
  • 1/2 C Sour Cream
  • 1/2 C grated Parmesan Cheese
  • 2 TBL sherry vinegar
  • Garnish – Chives to taste
  1. Boil or bake 6 Yukon Gold potatoes.  Baking will give a sweeter taste.  Boiling will result in creamier soup.
  2. Rice the potato to about 4-6 C.
  3. Add 3 TBL butter, salt and leeks
  4. After 3 minutes add chicken stock and raise to a simmer
  5. Add all other ingredients (except sherry) and simmer 30 minutes
  6. Put through blender and/or food mill
  7. Add sherry, mix and serve

 

Color Swirl White Chocolate Bark

  • Melt 1 C white chocolate chips in the microwave
  • Use four different colors of candy melts – Melt in microwave
  • Pour white chocolate on a tray lined with parchment paper
  • Drizzle the multi colors onto the white chocolate canvas
  • Use toothpick, fork or knife to draw designs over the white
  • Put into fridge to cool
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