Roasted Chickpeas

Roasted Chickpeas

When you get a flash of genius for something like, say... caramel coated chickpeas -- and can't find a single hit on Google under the term, don't take this as a challenge. Take this as a hint. There is a reason no one makes them. I've seen the evidence. Right in my kitchen.

The moisture in the chickpeas makes the caramel coating slide off, leaving you with naked legumes and a glob of hard caramel in the bottom of the bowl. If you cook the chickpeas in the sauce pan along with the caramel, believe me, the sugar will never set -- ever. Even if you boil the stuff for half and hour then bake it for just as long. If you try roasting the peas first? I suspect they'll burn. I'm not sure. I ran out of chickpeas and patience.

Having gone from a triumphant wheat-free pizza crust, to a perfectly acceptable pasta substitute, to the total defeat with my candy-coated garbanzo beans, I realize the road less travelled is usually deserted because it's not very navigable. Caramel-coated chickpeas are not going to lead to fame and a new culinary craze. Instead, scattered along their rarely walked path, you'll find a cup of wasted brown sugar and a crackly mess a chisel barely dents.

Next time I get need a sugar fix, I'm making caramel corn.

Prior to my confectionary chaos, I played with an old sneak-some-fibre-into-your-diet-treat and roasted savory chickpeas to crunchy perfection.

Well, maybe not perfection. But they're definitely crunchy. And when munching on goober peas isn't an option -- whether it's for your waist line or because of allergies -- chickpeas will satisfy the need without racking up the calories or making you pull out the EpiPen.

Do they taste like peanuts? No. Are they just as addictive? Their crunch is. I ate half the bowl last night without realizing it.

Yes, but are they delicious? That depends. Again, we're taking a relatively neutral base and adding the flavours we fancy. Andrew likes his snacks salty and spicy. So I created him a hot chili version. Being partial to herbs myself, I tinkered with a fresh thyme and lemon mixture. While it looked good on paper, the flavours didn't translate well. Yet, thanks to the incredible crunch factor, they disappeared.

As a high-fibre, protein-rich, low-fat, hyphen-laden treat, roasted chickpeas aren't bad. Keep in mind, their appeal lies in the crunch and what you put on them.

And so, here is my final substitute for the week. Next week, it's back to food without subterfuge -- and maybe some honest to goodness caramel corn.

Before I give the recipe, has anyone had luck with non-nut crunchy treats?

Spicy Roasted Chickpeas
Makes about 1 1/2 cups

If hot and garlicky isn't your thing, omit the garlic and substitute freshly ground pepper for the chipotle chili powder.

Ingredients

• 1 (12 oz.) can chickpeas, drained and rinsed
• 2 Tbsp olive oil
• 1 clove garlic, crushed
• 1 tsp kosher salt
• 1/2 tsp chipotle chili powder (more if you like it really hot)

Instructions

1. Preheat the oven to 375F.
2. Drain and rinse the chickpeas. Pat them dry on a couple of dish towels.
3. Heat a pan over medium-high heat. Add olive oil and gently saute the garlic until it softens, being careful it doesn't brown.
4. Mix in the salt and chipotle chili powder. Toss in the chickpeas and continue to cook for 2 or 3 minutes.
5. Spread the hot chickpeas on a rimmed cookie sheet or baking pan.
6. Cook 30 to 35 minutes, checking them frequently in the last 10 minutes because they will burn quickly.
7. The chickpeas are done when they are crunchy but not burned. (Note: If they aren't cooked enough they will have an unpleasant semi-firm texture. Return them to the oven until they CRUNCH, but keep an eye on them since they go from gold to garbage in minutes.)

White bean and kale soup - future cooking

http://ifoundhappy.blogspot.com/2009/01/white-bean-and-kale-soup-future-cooking.html
Last night I made a white bean and kale soup to freeze. I've had good experiences with freezing and reheating soups so I figured I would try a new one. I think soup is underrated in its potential to be a perfectly rounded meal alone.

I actually had enough of this for both of us to bring for lunch today too. I modified it quite a bit from the Better Homes and Gardens Big Book of Italian Recipes, but their recipe was a good base for mine. This is easily made vegetarian by substituting veggie bouillion for the chicken.White Bean and Kale Soup
Makes 6 entree servings
Ingredients:
1 tbsp oil
1 medium onion, chopped
2 cloves minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
pinch of crushed red pepper
6 cubes chicken bouillion
4 cups water
2 cans cannellini beans (aka great northern beans), rinsed and drained
1 can diced tomatoes, with liquid
4 cups raw kale, chopped

Directions:
In a 4 qt or larger pot, heat oil over medium heat. Saute onion until translucent. Add garlic, dried herbs and pepper, and saute one minute more. Add bouillion, water, and tomatoes and bring to a boil over high heat. Add beans and reduce to low. Simmer 5 minutes. Add kale and simmer 5 minutes more. You can salt to taste, but honestly, I didn't add any. The bouillion provided plenty.
I had a burst of energy last night so I also made enchilada style burritos for dinner and to freeze. That recipe follows tomorrow!

Spicy White Bean and Chicken Chili - A White Chili to Battle the Winter Blues

Spicy White Bean and Chicken Chili - A White Chili to Battle the Winter Blues

This white chili video recipe was inspired by a cup of spicy chicken and white bean soup I had during my recent trip back east.


White Chili - Chicken and White Bean Chili from Foodwishes on Vimeo.

I love chilis (yes, that's how you spell it) of all shades and spices. While beef is most familiar to my chili kettle, pork, turkey, and even lamb do make the occasional appearance. But, what about chicken?

I rarely think of using chicken, so I was glad that cup of soup came along to remind me how great a chili, chicken can make - if you stay away from the horrible ground stuff. For me, chicken makes for a very poor ground meat. It's too lean, too dry, too chalky, and too "I wish this was ground chuck."

The key here is chicken thighs - moist, shapely, boneless-skinless chicken thighs. The difference they make in taste and texture is significant.

By the way, don't substitute chicken breasts. In my opinion, the small amount of fat savings are not worth the step-down in flavor. Enjoy!



Ingredients:
2 pounds boneless, skinless chicken thigh, cut into 1/2-inch pieces
2 tbsp vegetable oil
1 onion, diced
3 cloves garlic, minced
1/2 tsp ground chipotle pepper
2 tbsp ground cumin
1/4 tsp cinnamon
1 1/2 tsp salt
1 tsp fresh ground black pepper
cayenne pepper to taste
1 red bell pepper, seeded, diced
1 green bell pepper, seeded, diced
1 jalapeno pepper, seeded, diced
1 can (10-ounce) diced tomato with green chilies
4 cups chicken broth
2 (15 ounce) great northern, or navy beans, drained
chopped fresh cilantro to garnish, optional

Best Breakfast Burritos EVER

Best Breakfast Burritos EVER

I love this breakfast burrito so much, I've had it for dinner three times in the past week. It's so delicious, so simple, and so fast, it's my current love. I was inspired by the version made by Muneeba at An Edible Symphony, because as soon as I saw it, I knew it was the answer to what I disliked most about most breakfast burritos: The over-cooked scrambled egg and often greasy breakfast meats. I love the concept of a breakfast burrito, but I often dislike the end result for those two reasons.

As soon as I saw Muneeba's version, I smacked myself in the head and said "Of Course, use a softly fried egg, don't use a scrambled egg, silly, and that problem is solved! Who told you they have to include scrambled eggs?"

I had all the ingredients I needed on hand, and set to work.

Above: For my version, I started with a fresh tortilla, from dough. My local Costco sells the uncooked tortilla in paper thin sheets. The only require a quick heating (perhaps 1 minute or less per side) in a dry skillet to cook. Naturally, you can use a plain, cooked tortilla, but do heat it first, in a dry skillet, so that it warms the ingredients as you build. Here, I just place the uncooked tortilla in a pan, no butter or fats required, and turn it on high. Note it is slightly translucent.

Above: In about 30 seconds, the tortilla begins to puff, and turn white as the dough cooks.

Above: When the first side is browned and bubbly, turn it over with tongs and cook the other side very briefly, perhaps 15-20 seconds. The second side should be less brown -- we're going to be working on that side again in a little bit, below. Keep your pan warm, but not hot -- you'll need it again in a minute.

Above: Lay the tortilla on a paper plate or towel, and on the darker, more grilled side of the tortilla, quickly spread a thin layer of cilantro dip and sprinkle with shredded cheeses. Mine is my favorite -- Trader Joe's Roasted Pecan Cilantro Dip (basically a cream cheese and cilantro spread). Muneeba's version used Cilantro Chutney. I have that as well, but this dip is my preferred taste -- it's milder.

Above: Add another layer of your preferred toppings. Here, I used just a scattering of black beans, and a scattering of diced green onion. You could certainly add Spanish rice here, or avocado slices, or even shredded pork or carnitas. Here, I'm just keeping it simple to show you my base burrito. Set this stage of your burrito aside, and return to your warm pan.

Above: Lightly butter the skillet and softly fry an egg. You want the whites cooked gently, and still a somewhat loose yolk (but no runny whites, yuck).

Above: Just before it's ready to come out of the pan, I quickly break the yolk with just a swirl or two. I don't want it hard or cooked through -- I just want the yolk to be more evenly distributed with the egg white. Keep the pan warm, but not hot. Do not wipe it out.

Above: Quickly slide the egg from the pan onto your waiting tortilla. All photos from this point forward will be blurry because I dropped it right in my egg yolk! I tried to get the yolk off the lens. I think I need a q tip and alcohol.

Above: Fold up the sides and roll up like a burrito.

Above: Place the rolled burrito back in the warm pan, and using the trace amount of fat still left, begin to brown/crisp the outside of the burrito. Remember I told you that I spread the dip and toppings on the browner of the two sides? That's because when it goes into the pan again to warm up, the less brown side will catch up. This also helps melt the cheese a bit inside, and finishes cooking the soft egg.

Above: Slice in half, take a bite, and enjoy the best, most flavorful, unique, and definitely NOT greasy and heavy, Breakfast Burrito.

Easy Breakfast Potatoes

By: Jesse Jayne Rutherford (View Profile)

Here’s the quickest, easiest way I know for making home-style breakfast potatoes that turn out crispy and golden—and hold their shape. The trick is to microwave them briefly first.

Ingredients:

• Two large russet potatoes, scrubbed and pricked with a fork in several places

• 1–2 tablespoons olive oil for frying

• 1 teaspoon dried parsley

• One small sprig fresh rosemary (dry rosemary has the texture of sticks)

• Salt and pepper to taste

Instructions:

1. Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot but very hard, even crisp, and definitely not mealy when you remove them.

2. Meanwhile, heat the olive oil over medium-high heat in a large frying pan.

3. Carefully remove hot potatoes from microwave and slice into cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.

4. Chop fresh rosemary leaves into small pieces.

5. Add potatoes, rosemary, parsley, salt, and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.

6. When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

Yield: two servings

Roast Chicken w/ Pears, Shallots, & Leeks

http://www.sassyradish.com

roast chicken with pears, shallots and leeks

filed under:

Poultry & Game

If you're lucky enough to find a handful of dishes that sort of cook themselves you've got a pretty good repertoire that you can always fall back on in case you're not exactly prepared to make dinner for a friend whom you had invited over eons ago and just delayed figuring out a game plan. Not that this ever happens to me. Yeah, right.

As much as I am a born planner and a pretty much a control-freak in most aspects of my life, even I slide at times and kind of let laziness take over. I procrastinate, I watch mindless television, I wonder where did the time go? No, really? Are The Hills that worth my time? Apparently they are - how else would you explain this weekly mind-numbing ritual?

Well, here's a meal for you that does indeed practically cook itself. It's so unbelievably easy you'll be tempted to keep this secret to yourself and not let others in on it. After you feed them this chicken, they will beg you for the recipe, they'll have seconds and thirds and they'll think that you slaved all evening over the stove.

Nothing can be further from the truth. This is a one baking dish meal and it takes minutes to put together and once you stick it in the oven, you only have to check on it once to turn the pieces over and then - voila! It will be done and delicious. Which, of course, means you have more time for The Hills, or something more intellectual perhaps? Gossip Girl, anyone?

I'd say serves 3-4 - except my friend and I ate it in 1 sitting, so 2 very hungry people

6 chicken drumsticks and/or thighs
1 pear, thinly sliced
2 shallots, finely chopped
1 leek, thinly sliced (the white part only - discard the top green, stringy part)
2 cloves garlic, minced
½ cup orange juice, and perhaps more to coat the bottom of the pan if not enough
¼ cup olive oil
1 tsp salt
¼ tsp freshly ground pepper

Preheat the oven to 400 degrees Fahrenheit.

Wash and pat dry the chicken parts and place in a 9x11" glass baking dish. Surround the chicken with the pear, shallots, leek and garlic. Pour orange juice and olive oil over it and season with salt and pepper.

After 20 minutes, turn the drumsticks over onto the other side and return to the oven for another 20-25 minutes. Remove from the oven and let stand 10 minutes before serving.

*I recommend the dark meat here because it is more difficult to overcook and it develops this amazing, falling-off-the-bone flavor and texture that is just difficult to get with white meat. I swear, you will wonder why it's so easy and yet so good.

SK: Alex's Mother's Cranberry Sauce

from Smitten Kitchen
The second cranberry sauce is Alex’s mother’s recipe and his family’s absolute favorite, despite my efforts to convert them to the back-of-the-bag classic. It’s terrifyingly simple (I’ll let you find out for yourself at the end, but promise that you’ll laugh), but I’m warning you, addictive. With mixed berries and walnuts, it seems more dessert than dinner, in my opinion, and the spoonful we had over vanilla gelato two nights ago was almost unbearably delicious.

Alex’s Mother’s Cranberry Sauce

1 15-ounce can jellied cranberry sauce
1 15-ounce can whole-berry cranberry sauce
1 bag frozen mixed berries, not defrosted
1 handful chopped walnuts

Break up the jellied cranberry sauce into chunks in a large bowl. Add remaining ingredients. Stir. Frozen berries will melt as it sits.