Tag Archives: recipe

Crispy Latin Chickpeas

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I love an easy healthy snack that’s not only packed with flavor and crunchy, but has no added fat and provides health benefits!  To this end, I have perfected my oven roasted chickpea (aka garbanzo bean) recipe.

Chickpeas are good for you! They’re loaded with insoluble fiber and promote a healthy digestive system, and studies have shown that they provide more appetite satiety when compared gram for gram with other sources of fiber.  1 cup can provide you with 85% of your daily recommended antioxidants. Garbanzos can even help regulate blood sugar!  These and many more health benefits are detailed on one of my favorite sources for nutrition information, World’s Healthiest Foods.

As I mentioned, these chickpeas are super easy to prepare!  First, rinse well and drain your beans.  If you’re using beans you’ve cooked yourself (instead of canned) and they’re completely dry on the surface, go ahead and give them a rinse.  Since we’re not using oil, we need a little moisture for the seasoning to adhere properly!

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While your beans drain, grab a zip top bag – gallon or sandwich size is fine.  Add all of your spices to the bag.

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Add your damp (but not dripping!) chickpeas to the bag and shake, shake, shake!  When the beans are evenly coated,  dump them onto your favorite baking sheet and distribute evenly.

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Bake at 375° for about 25 minutes, depending on desired crispness.  Serve warm or cooled!

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Crispy Latin Chickpeas

1 15 oz can garbanzo beans (aka chickpeas) or about 1 cup precooked garbanzos
3/8 t salt
1/4 t cumin
1/4 t smoked paprika
1/4 t cilantro
1/8 t garlic powder

Rinse beans well and drain.  Combine seasoning in a zip top bag, then add drained (but still damp) beans to same bag.  Shake until beans are evenly coated, then spread evenly on ungreased baking sheet (with edges to keep beans from rolling off!) Bake at 375° for 25 minutes,  stirring half way through for even crisping.  This will produce chickpeas with a light crisp on the outside but a fluffy inside.  If you like less crisp, cook 10 minutes less.  If you prefer more crunch, cook 10 minutes more.   Eat warm or cooled! 

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Thai Peanut Sauce from Belligerent Cupcake

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So I’ve been meaning to make my Thai peanut sauce and keep it stored in the fridge for whenever I decide to make stir fry.  Every aspect of stir fry is easy to me, including the sauce, but it seems that between chopping veggies, stirring regularly during cooking, preparing rice or noodles, and making sauce, there’s just too much to do all at once if I want everything to be ready at exactly the same time.  I’ve been fortunate the last couple times making it and Hubby Dearest has made the sauce while I do everything else, but I doubt it will always work out that way. (Plus, I only have 3 24″ sections of counter top in my kitchen, so space is limited for us both to be in there!)

Hubby is working tonight, so I had some time to kill and took myself up on my offer to make the Thai peanut sauce!

First, I gathered my ingredients.

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Throw them (or place gently… it’s up to you!) into a medium bowl.

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Use your favorite method to mix.  I love this old immersion blender my dad got at an auction and gave to me…

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Who am I kidding?! This bowl is too big and my stick blender doesn’t work well in it.  That bowl is pretty for pictures, but let’s be honest – this cheap plastic cup is my favorite vessel when using the stick blender!

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Much better!

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It’s also quite speedy to clean the immersion blender with my Green Cup of Wonder!  Dish soap, water, and blend away!  (You can also clean the whole room if you’re awesome like me and decide not to do this over the sink! …I recommend doing it over the sink,  just FYI.)

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Now just pour it into your favorite jar and refrigerate,  or serve in stir fry right away!

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Thai Peanut Sauce

1/4 cup creamy peanut butter
3 1/2 T liquid aminos (or soy sauce)
3 1/2 T molasses (or 2 T brown sugar)
3 T white wine vinegar (or rice wine vinegar)
1 T lime juice
2 t garlic powder
1/2 t cayenne pepper or to taste
Heaping 1/4 t ground ginger

Stir vigorously with a whisk or fork or use immersion blender until all ingredients are uniformly combined.  Add to your favorite stir fry during last minute of cooking. If desired, top with chopped or whole unsalted peanuts for some extra crunch.

Chocolate Peanut Butter Banana Shake, Vegan Style!

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I wanted a quick easy snack when I got home from work this evening while I scrounged up something for dinner.  I had thrown a couple of very ripe bananas in the freezer last night and decided to get creative.

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I was quite pleased at how well it turned out! Next time I might use cashew milk instead, since it tastes creamier. The type of milk, amount of cocoa powder, peanut butter, banana, etc can all be tweaked to taste, but the recipe as follows tasted great to me!

Chocolate Peanut Butter Banana Shake (Vegan Style!)

1 frozen ripe banana (the more brown spots, the sweeter)
1 cup unsweetened almond milk
12 large ice cubes
2 T peanut butter
2 T honey (adjust to taste)
2 T unsweetened cocoa powder
1 t vanilla extract

Slice frozen banana into 1/4″ slices and remove peel (I found that the peel separates easily, but if you prefer, you can peel and slice the banana before freezing).  Place all ingredients in blender and blend until smooth.  Serve. Eat. Enjoy.

Spinach, Feta and Mozz Chicken Roll-Ups

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Yes, you read that correctly.  Spinach, feta, and mozzarella cheese stuffed chicken.  And yes, it’s wonderful.

As you may have read already, I’ve developed a slight obsession with spinach and feta, thanks to our wonderful friends Matt and Alison. They introduced me to feta cheese when they had us over for pita pockets one night.  Love at first bite.  Anyhow, at this point, I’m sure you’re ready for the recipe, so here it is, folks!

Spinach, Feta and Mozz Chicken Roll-Ups

3 boneless, skinless chicken breasts, fat removed

3/4 C fresh baby spinach leaves

2 T feta cheese

3 T shredded mozzarella cheese

salt

pepper

garlic

basil

Preheat oven to 350º.  Place each chicken breast seperately in a gallon-size zip top bag and pound each out with a meat mallet until about 3/8″ thick all over.  Remove from zip top bags and season to taste with salt, pepper, garlic, and basil.  Chop your spinach into small pieces.  I like to roll mine up and do a chiffonade cut, but that’s up to you.  Place about 1/3 of your spinach onto the center of each chicken breast.  Now top the spinach with about 2 t of feta cheese and 1 T of mozzarella cheese.

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Roll up each piece of chicken, tucking in the sides as you go, and pin into place with toothpicks.  (Try to do a better job than I did at keeping all of your filling inside your chicken roll)  Use as many as you need, but keep count so you can be sure to remove them all after cooking!

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Now heat some cooking oil (I use coconut oil) in a frying pan and sear both sides of your chicken rolls.  I cooked mine for about 3 minutes on each side.  If I hadn’t been rushing it, I would have let each side cook just a little longer, until a nice golden brown.  I was in a hurry.

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Remove your chicken roll-ups from the frying pan and place them into a foil-covered baking pan (I used a plain old 9×13 pan) and bake for 30 minutes.  Remove from oven and allow to rest for a few minutes before cutting them open.  You can top them with a bit of colby jack cheese if you’d like.  Now enjoy!

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Spinach and Feta Egg Puffins

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So I’ve seen similar things on Pinterest lately.  You throw meat (normally bacon) into a muffin pan, fill it with eggs and cheese and such, and you have a tasty breakfast muffin-type thing.  It looked interesting, but I wanted to put my own spin on it, of course.  Love bacon, but it’s not always necessary for a tasty breakfast, and it doesn’t exactly fall into my “all natural, no crap” diet.  And I’ve been obsessed with my newfound love of spinach and feta lately.

I had a hard time figuring out what to call them.  “Muffin” screams carbs to me.  “Protein cake” doesn’t work because it’s not a cake.  “Protein muffin” is a maybe, but it’s boring, and still not carby.  But “puffin”.  The protein muffin “puffin” works for me.  Almost went as far as to call it an “egg puffin”… then “egg mcpuffin” came to mind, but I hate McDonalds and want nothing to do with it whatsoever.  😉

So there you have it, folks.  The Spinach and Feta Egg Puffin.  It’s pretty simple:

 

Next, bake those suckers at 350º for 15-20 minutes.  20 gives you a hard-boiled egg consistency.  15 gives you runny yolks.

And look what happens!  Oh glory!

 

 

As you can see, I cooked mine for 20 minutes because I’m paranoid about getting runny whites, but next time I’ll put my paranoia aside and only cook these for 15 minutes.  Either way though, they taste amazing!  They puff up some as they bake (thus “puffins” was even more appropriate) and the flavors somehow all meld together.  Something this good shouldn’t take just 5 minutes prep time, but guess what!  It does!

If you try my puffins, let me know what other ingredients you try with them!

Cupcake’s Chunky Turkey Chili

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So I’ve made a drastic change in my diet lately.  I’m no longer eating processed foods.  Only real, natural food for Trevaesa from now on.  This means I’ve been cooking more lately, of course.  And I recently created a masterpiece, even if I do say so myself.  😉

I’ve never made chili… didn’t have the slightest clue even how to make chili… but I just started adding things to my crock pot to see what happened, tasting as I went.  Fortunately, I thought to write it all down so I could reproduce it later if it was any good.  Turns out, it was!  What is scary though is to look at the large quantity of spices I used to get the amazing flavor as compared to the small packet of chili seasoning you can buy at the grocery.  Gives you a pretty good idea of how fake everything in that little packet is (let’s not forget the silica!), for something so small to contain as much flavor as my pile of spices.

Now for the recipe!

Belligerent Cupcake’s  Homemade Turkey Chili
 
1-1.5 lb Ground Turkey, browned and seasoned to taste with salt, red pepper, cayenne pepper, paprika, and cumin
56 oz Crushed Tomatoes
15.5 oz Kidney Beans, drained
30 oz Black Beans, drained
3 T Chili Powder
1 t Paprika
2 t Onion Powder
2 t Cumin
1 1/2 t Cayenne Pepper
2 t Minced Garlic
4 t Coarse Sea Salt
2 t Black Pepper
2 t Raw Sugar
1 t Liquid Smoke, Hickory
 

Mix all ingredients in crock pot and cook on low for about 4 hours (you want to see a slow simmer).  This makes great leftovers for the week and it’s one of those things that only gets better with time.  I like to grate a bit of fresh cheddar or colby jack on top when I serve it.

Happy Chiliing!