These are my new FAVE snack. After I took some pictures of these, I ate the entire batch. And I’m not apologizing. I wish I had more. These things are packed with Fiber, too. So after eating these, the following video should come to mind:
I know. That was inappropriate. But true.
Here’s what you need:
1 can of Chickpeas (or Garbanzo Beans)
Whatever spices you want! I used Cumin, Garlic Powder, Salt, and Pepper.
Here’s what you do:
Preheat oven to 475 degrees.
Put some paper towels on a cookie sheet.
Drain the chickpeas from the can.
Pour the chickpeas onto the paper towels and rub them with another paper towel to dry them. Rub them until they are mostly dry. The skins will come off of some of them. Just throw those skins away.
Pour the chickpeas into a medium mixing bowl. Add the spices until they are as seasoned as you want them. I used about 3/4 of a teaspoon of cumin, about 1/2 a teaspoon of garlic powder, about 1/2 a teaspoon of sea salt, and a pinch of pepper (I don’t love pepper). But if you like it spicier, add some chili powder.
Toss the chickpeas until they are evenly coated.
Dry off the cookie sheet and cover it with parchment paper. Pour out the chickpeas onto the tray and put them in the oven.
Cook the chickpeas for 20 minutes, stirring them at the 10 minute mark.
I got this recipe out of an actual cookbook. WOW. I changed it a little, but the basic concept is there. I would never have bought a cookie cookbook, because, well, I’m pretty solid on cookies… but the book came with a silpat. And I needed one of those. And a silpat is usually $20 and the set was $15. So I totally scored. And got a praline recipe.
What you need:
1/2 cup (one stick) Butter
1 cup Brown Sugar (packed down)
2 tsp Baking Powder
2 tsp Pure Vanilla Extract (swing for the real stuff)
2 cups Flour
1 cup Chopped Walnuts
How to do it:
Preheat the over to 375 degrees
Soften the butter. Using an electric mixer, beat the butter for 30 seconds. Add the brown sugar and the baking powder and blend together. Then add the vanilla and the egg and blend some more. Then add the flour (either mix this in with a spoon, or, if you are using an electric mixer, be real careful – put it on the lowest setting).
Stir in the nuts.
Drop onto an ungreased cookie sheet (or silpat) in little balls about a teaspoon big, about 2 inches apart.
First, they were for my very successful sister, Holly. See in our family, even though two of us have food blogs, we don’t like to cook on Holidays and when we cook it always seem to end up one of two ways:
We cook about 900000 dishes so that everyone has something they like.
Someone ends up eating almost nothing because there isn’t anything they like (usually Holly – Little Ms. Cranberry Sauce).
So a few years back we started going to this restaurant Texas de Brazil, and they have these rolls… oh these rolls…. they are so amazing. And we always tease Holly because she eats approximately 8930594758 of them. So I searched high and low for a recipe. and I found a lot but all of them used parmesean cheese and I wanted cheddar. I tried just substituting cheddar for parmesean and it was… just okay. Not as awesome as the other ones. So I combined a few recipes and made my own. For her.
Now these are also a surprise for my friend Hope because she has Celiac and these are GLUTEN FREE. And I also wanted to make something to thank her for taking me to Charleston for Spring Break (I know!). So instead of making more “Yay, more salad!” jokes, I made a recipe that uses Tapioca Flour, which is gluten free.
A recipe that s a gift for two people? I know. I’ve already put in my application for Sainthood, so no need to do it for me.
So here’s what you need:
1/2 cup milk
1/4 cup vegetable oil
1 cup Tapioca Flour (don’t use other kinds of flour it isn’t the same)
2 tsp salt (I used iodized sea salt)
2 cups cheddar cheese.
Here’s what you do:
Heat oven to 400 degrees
If your muffin pan is not non-stick, spray it.
Put everything but the cheese in a blender and let her rip. Blend until smooth.
Add the cheese, and pulse until there are no more lumps of cheese.
Pour into muffin tin, filling each section about 3/4 of the way full.
Put in the oven and cook for 15 – 20 minutes (closer to 15, is better, I find)
I melted cheese on mine, because it’s delicious that way. Homemade chips not only go awesome with salsa, they’re good to serve tons of different kinds of hors devours on. Sour cream, dip, guacamole, or even a spinach-artichoke dip would go great. The chips have kind of a savory taste if you eat them plain, but if you want to serve something sweet on them, toss them in cinnamon sugar! Or for a savory snack, toss some salt on them and eat ‘em plain!
What you need:
about 4 (you can do more or less, no worries) small, round, corn tortillas
about 1 cup of vegetable oil
seasonings (whatever you want on your chip)
What you do:
Put your oil in a small saucepan (the frying pan) over medium heat (or if you can, put the dial somewhere between medium and low)
Take each corn tortilla and fold it in half, then fold it in half again. You want the tortilla to tear in the shape of a chip, basically. You can cut it with scissors or a knife too, but no one cares and then you just have another dish to wash.
Once your oil is hot, using tongs, place each “chip” into the pan and cook it for about 20 seconds on each side (don’t assume you’re doing 20 seconds, though – always just look at your chip to make sure it’s golden brown). Once you get to be more of a pro, you can cook more than one at once, but for your first one or two, just do one at a time to make sure you got this and the oil is the right temperature and everything.
Take the chips out of the oil and put them on a paper plate covered with a paper towel (to absorb all that delicious oil).
Once chips are cooled, put them in a bowl and add all the seasonings, then toss them around (TOSS them – don’t be a wimp or your chips won’t be evenly seasoned).
NOM NOM NOM (I ate step number six because it was so yummy)
WASH YO TOMATO. So starting at the top of the tomato where the stem is/was, use a paring knife (the little one with no bumps on the side) to make a cut about 1 inch long vertically. You are just taking the skin off the tomato, so cut it thin. Cut a long strip of the tomato skin by cutting in one long spiral ring around the tomato. Like if you were peeling an orange.
Take your long tomato strip, and, starting at whichever end is thinner, wrap the tomato up so it makes another spiral.
Once you get to the other end , tuck the end under the rose, and mess around to fluff out the petals to make it look nice.