Yummy Roasted Chickpeas….Just Cuz

Random post:  I’m finally caught up waking with work today and I’m sitting here reading my favorite blogs and munching on the most yummy snack ever.  Spicy roasted chickpeas (garbanzo beans).  I just discovered making them this way a few days ago.  My first attempt went bad — they burnt,  but the ones I have today…aaaaah, party in my mouth.  I thought I’d share the goodness.

So here’s how you make them:

Take a can of chickpeas and rinse them really good. Get all that starchy water off of them.  Then dump them out on some paper towels and dry them off completely. Throw them in a bowl and mix with about 2 tbsp olive oil and spices to your liking.  I used garlic powder,onion powder, red pepper flakes, salt and paprika. Stir them so that all the beans are coated well. Put them in a shallow pan (just a regular aluminum pan worked the best for me) and roast for 35 minutes on 375 degrees, shaking the pan every 10 minutes or so.  After 35 minutes is up, I added just a few squirts of soy sauce and shook them again — baked for another 10 minutes.

You can eat them right away or like me, put them in a bag and take them to work.  Or wherever.  I thought next time I would try using buffalo wing sauce…I love spicy stuff.  Good luck with them, lemme know how you like it!

These are not *exactly* the same chickpeas I’m eating at this very moment, but they will look like this when done. I found this pic on About.com

 

Warning:  It really is true what they say about beans, beans the musical fruit….eating these could be hazardous to the health of those around you.  Seriously.

You’ve been warned

 

Lentils: The Other White Meat

I don’t know why I’m writing about lentils…but as I was cooking up a batch yesterday evening I thought it would be good to share why I love lentils so much.  If you’ve read my other posts you know that I am a vegetarian but my family is not.  This usually results in me cooking two separate dinners….one meaty, one non-meaty.  Sometimes I have a real hard time coming up with new and exciting things to make for myself…but here’s where the lentils come in.

Lentils are versatile.  You can put them in anything.  they are also great meat imposters.  In most recipes that call for ground beef, you can substitute cooked lentils and no one would ever be the wiser.  I make a mean chili with lentils and I was able to successfully fool my son (who is a very picky eater) into thinking he was eating meat.  Not to mention, lentils are very healthy for you; they are high in fiber and protein.  I will usually cook up a batch of lentils and keep them in a Tupperware container in the fridge.  that way, during the week I can add them to anything I am cooking in a pinch when I have nothing else to make myself.

Of course, on their own lentils make a great Greek-type salad.  I’m going to make some this weekend and post the recipe, so keep your eyes out.

Here are some meal ideas in which you can use lentils in place of meat:

~Veggie Burgers
~Chili
~Tacos / Taco Salad
~Meat Sauce (for pasta)
~Lasagna
~”Hamburger” Helper
~Soup

Are there any favorite lentil ideas you would like to share?  Let me know!

Lentils….they’re what’s for dinner.

Hawaiian Vegan Wraps with Cilantro Lime Rice. Vegetarian version too!

 

Cilantro Lime Rice

Long grain or Brown rice

¼ cup lime juice

1/3 package McCormick Mojito Lime Seasoning

Chopped cilantro

Cook rice according to package instructions but substitute ¼ cup of the water for lime juice and add seasoning.  When done, add cilantro to taste and fluff with fork.

It’s like Franks Red Hot Sauce….I put this S*** in everything!

Mojito Lime Portobello mushroom Wraps

2 large portobello mushroom caps, chopped

2/3 packet McCormick  Cilantro Lime seasoning (or to taste, I love this stuff)

1 tbsp olive oil

1 tbsp apple cider vinegar

2 giant burrito size flour tortillas

Shredded Cheese

Chopped cilantro

Butter/margarine

In bowl mix mushrooms with olive oil, vinegar and seasoning.   Toss to coat. Saute mixture on medium heat until mushrooms are cooked through and have the consistency of meat.

Mushroom “meat”

Layer cheese, cilantro and mushrooms on tortilla.  I like to add some of the rice too.

Vegetarians eat good too ya know!

Roll up burrito style.  Brush on butter each side and grill on griddle until both sides are golden and crispy.

Yummy Yummy in my tummy!

Strawberry Vinaigrette Dressing

I had another bunch of kale and half of a pound of strawberries left that I needed to do something with before going bad. I’ve never made a strawberry vinaigrette before but I thought I’d take a stab at it and it came out pretty good! I hope you think it’s yummy too!

Ingredients:

1/4 cup olive oil
1/4 cup balsamic vinegar
2 tablespoons white sugar
1 tablespoon Dijon mustard
1 pint strawberries, chopped
1 tsp salt
1 tsp pepper

Directions:

1. Blend strawberries and vinegar in food processor or blender until a liquid consistency is reached.
2. Pour into bowl and whisk in remaining ingredients.
3. Store in refrigerator for up to 5 days.

Eggplant Parmesan Pizzas

One of my all-time favorite Italian foods is eggplant parmesan.  It’s not always the healthiest option however it’s one of my comfort foods and I love making (and eating) it when I need to feel…..complete.

This recipe for eggplant parm “pizzas” is a great alternative to making a whole 9x13in pan when you are short on time.  Since I’m a vegetarian but my husband and kids are not, I usually make this for myself when making a meat-meal for them.

This recipe calls for frying the eggplant.  I know it is not the best choice but I have attempted baking the eggplant instead and it just doesn’t taste the same.  However, you can do either.  Baking takes a little longer and the eggplant will come out a bit chewier.

 

Ingredients:

1 whole eggplant, size depending on how hungry you are!

2 eggs

2 cups Italian breadcrumbs

2 cups marinara sauce (from scratch or bottled)

2 cups shredded mozzarella cheese

Salt to taste

Canola or Vegetable Oil for frying

 

Directions:

Preheat oven to 350

Scramble eggs in a small bowl, empty breadcrumbs into  a larger bowl

Cut eggplant into ¼ inch thick rounds, skin on

Dredge rounds into egg, then into breadcrumbs to coat

With enough oil in frying pan to cover eggplant rounds (about 1 inch), drop in and fry each for approx.  1-2 minutes on each side until a nice, golden brown color is reached.  Drain on paper towels for about 5 minutes, salt to taste.

Line baking sheet with foil or parchment paper.  Place rounds on baking sheet and top each with sauce and cheese.  Bake in oven uncovered for 10 minutes or until cheese is melted.