Taking Chickpeas To The Next Level

Finished roasted chickpeas

I learned to make  Crispy Chickpeas with Garlic & Sage from my friend Michael Chiarello, we eat them all the time. We love the crunch and the chickpeas are a healthy fiber filled snack food for the kids. We love to do a quick version of his recipe by roasting them in the oven with rosemary and salt, they always get eaten up before they get to the table!  My daughter loves to go pick rosemary from the garden wash and cut it up using scissors The kids can season them and stir them, and be proud of their involvement in the dish.  
Tiny sorghum popcorn and chickpeas
Chickpeas can be great in rice, eaten cold or warm, with curry, in salad they go great in just about anything. If your kids are like my daughter they may not like humus but they may like chickpeas in a different form. I always try to serve up ingredients in various forms and sometimes it actually works! My child wont touch hummus but loves the crisp texture of baked chick peas!
I was looking for another way to serve up these power packed legumes. I came across a very cute video of two girls making a very yummy version of our favorite. Human Body Detectives  is an adorable series about body function written by Dr. Heather about her kids adventures in the human body.  Her girls also make videos about their favorite healthy recipes that they cook at home. I came across their recipe for a slightly sweeter version of crunchy chickpeas I really like it, I can use organic ingredients, raw honey and control the sweetness too.  You can use other spices, try adding pumpkin pie or nutmeg or some vanilla. 
Standard popcorn vs. Sorghum popcorn
One thing we came across recently is Sorghum popcorn, it is tiny tiny popped grains, the cutest thing you ever saw! We tossed it in with the cooked sweet chickpeas for a little texture and saltiness, it was a hit. If you can't find plain popped Sorghum just use regular popcorn it works just as well.
The winter holidays are on the way like a wave of sugar and glistening sparkles and you want to be armed with snacky food ideas, don't you?  Skip the chips and dip, instead put bowls of crunchy snacks all around the house. Surprise your kids and guests with these sweet gems, it's time to break out of the hummus rut.  I suggest making a double recipe....

Removing the tough skins
Butter cinnamon mixture
Roasted Honey Cinnamon Chickpeas
1 15 oz. can of garbanzo beans, drained and rinsed (or 2 cups cooked garbanzo beans)
1/2 tsp ground cinnamon
1 Tbs of canola oil or 1 1/2 Tbs of melted butter
1 Tbs of raw honey
1 cup tiny Sorghum or regular popcorn

1. Preheat oven to 400°F.
2. Place the beans between two paper towels and pat dry, loosening the outer skin of the
3. Remove the outer skins of the beans, and pat dry to remove any other excess water.
4. In a bowl, whisk together the oil or melted butter and cinnamon. Add the beans and
coat well. Place on a baking sheet.
5. Roast for 40 minutes.
6. Remove the beans from the oven, place in a glass bowl and toss with 1 Tbs of
7. Place back in the oven and roast for an additional 7 minutes. Cool completely add in popcorn and serve!

* Sorghum popcorn  http://www.minipopsinc.com/

Stumble Upon Toolbar


Zojirushi Winner!!!

#16 Serena Victoria is the winner. Congrats to you I hope you love your new rice cooker!!

Stumble Upon Toolbar


Egg Pasta Ribbons Minus The Pasta

(it is very important to make sure you have color coordinated flowers on the table at all times (not really, just coincidence)
This morning my daughter asked if we could have "egg pasta" again soon, how ironic I told her because I was already writing this post! "Great minds think alike" I said!
I think the summer has officially gone, it is starting to get cool and rain here in the San Francisco Bay. I thought I'd share a very easy sunny recipe with you.  As I write this it is very sunny and warm but it wont last.
Nothing annoys me more than when my daughter asks for plain pasta for dinner. I may as well give her the sugar bowl and a spoon! Kids need a little more than plain pasta but sometimes we are in a hurry or just out of ingredients. 
We almost always have eggs in the house, it is our go to meal. We love eggs the good kind, the deep orange yolks from chickens that roam free and have personal groomers (no really I just couldn't resist!) Just get yourself some great eggs, when you make a one ingredient dish that ingredient should be the best it can be.   Eggs are great way to get some nutrition into a kid, but if they are picky or discerning then eggs may turn them off.  Pasta will turn them right back on again, I can guarantee it. If making homemade pasta is not your thing this is the next easiest way to fake it and get them to eat eggs! If they like this recipe it try tossing this with real fettuccine noodles upping the nutrition factor. Add peas and Parmesan for a little more flavor.  Add cooked chicken or shrimp, or roasted carrots and ricotta cheese.

Egg Pasta Ribbons Recipe
The way you get the ribbons is to treat he eggs like a crepe, cooking it as thin as you can. Use a very large pan so the egg spreads very thinly or else you will just end up with an omelet.
Serves one

2 eggs
Pinch salt
1 Tbs olive oil or butter

Crack the eggs into a bowl scramble very well.
Heat a large 8 or 10 inch non-stick pan on medium add oil or butter coating pan thoroughly.
Add egg and swirl immediately coating the whole pan. Cook on medium for about 30 seconds to one minute until cooked through. Pour out into a plate or cutting board. Roll the egg into a tight roll and cut 1/4 inch slices with a knife. They will be rolled up like little spirals, put on a plate, toss to unravel and serve!

Stumble Upon Toolbar