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Share your favorite recipes with us !

Web MD sent me this one. I think I may try it.

Pesto Zucchini Tomato Gratin




Ingredients
2 cups
gluten-free breadcrumbs
2 tablespoons
extra virgin olive oil
3 medium
zucchini, sliced in long pieces, 1/4 inch thick
5 cloves
garlic, chopped
1 handful
halved artichoke hearts
4 tablespoons
prepared basil pesto
2-3
vine ripe tomatoes, sliced thick
1 tablespoon
balsamic vinegar
4 ounces
fresh mozzarella cheese, sliced
1 pinch
sea salt, to taste

fresh ground black pepper, to taste

fresh or dried Italian herbs (basil, oregano, marjoram), to taste

Instructions

Preheat oven to 350º F. Lightly oil a gratin dish or large pie plate.

Place the breadcrumbs in a bowl and using a fork, toss with a tablespoon of extra virgin olive oil to coat; season with Italian seasoning.

Heat a tablespoon of olive oil in a large skillet. Add the zucchini, garlic, and artichokes, and saute' briskly just until the zucchini is a bit golden and still tender-crisp. Remove from heat and pour the veggies into a bowl to cool slightly. When cooled, gently toss the zucchini mixture with the prepared basil pesto, to coat.

Layer the pesto veggies in the gratin dish or pie plate. Spread a scant third of the crumbs on the squash mixture. Layer slices of mozzarella in the gratin dish and top with sliced tomatoes. Sprinkle the tomatoes lightly with balsamic vinegar. Season the mixture with sea salt and pepper. Sprinkle the remaining crumbs over the tomatoes.

Bake the gratin until it is bubbly and hot, about 20-25 minutes. Serve on a bed of hot, brown-rice penne tossed with basil pesto.

Here is another one I've saved from Web MD. I like that their recipes look simply to make.


Spinach and Mushroom Bake



Ingredients

1 cup
chopped onion
2 cups
slicedmushrooms (about 8 ounces)
2 cups
grated or diced carrots
1 cup
diced zucchini
2 10-ounce boxes
spinach, frozen chopped, thawed and gently squeezed to eliminate excess water
1/2 cup
Matzo Meal, use unsalted if someone is on a low-sodium diet
3 large
eggs, lightly beaten
3/4 cup
egg substitute
1/4 teaspoon
salt add more to taste, optional
1/4 teaspoon
black pepper
2 teaspoons
low-sodium chicken broth powder

Instructions

Preheat oven to 325°F. Coat a 9x9-inch or 8x8-inch baking pan with canola cooking spray.

Coat a large nonstick frying pan with canola cooking spray. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned.

Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly (a wooden spoon or your hands work best). Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).

I didn't know web md had recipes. Let us know how the zucchini tomato gratin is when you make it.

Julie, they send me emails. That is how I get the recipes.

Alias Reader wrote: "Julie, they send me emails. That is how I get the recipes."

I just signed up for the Daily Recipes and Healthy Eating emails from them.

The gratin sounds tasty. And all the ingredients i savor--tomatoes, zucchini, cheese. Ah! Please let us know if you think it is worth the effort, Alias.

I had some leftover broccoli that I had steamed. I got the notion to make soup. It came out quite well.

Saute:
1 large diced onion
1 medium diced white potato
1 large carrot diced

I saute the above with water and some no sodium chicken bullion powder. No oil.

Blend: I took the cold steamed leftover broccoli and low sodium chicken broth and blended it very well until smooth and creamy.

Blend: I then blended the cooled saute items. Make sure things are not hot when going into the blender. If your blender is glass like mine, you could break the glass.

Spices: Garlic powder and Mrs. Dash Tomato/Basil/garlic blend.

I then put all of the above back into the dutch oven pot and cooked for about 1/2 hour. If you want you can save some of the diced carrots and put them in the soup for color. If you do this, cook until carrots are soft.

When done: Add just a bit of skim milk. Maybe 1/8- 1/4 cup. Cook 1-2 minutes more.

When serving add Parmesan cheese on top.

Serve with: bread, bread sticks or croûtons if desired.

* If you want to go less healthy and not vegetarian,
A friend suggested cooking 2 slices of bacon in the microwave until crispy and toss that on top of soup when done or put the cooked bacon in the soup while cooking.

Sounds good, Alias. I used to crave Broccoli Soup in the '80s and had several decent recipes. At the time i only knew one way to cook broccoli--overdone. So, soup was a swell way to get it into me. However, since then i either eat it raw or stir fry with nuts & lemon. The result is steamed broccoli no longer appeals to me at all. I find that weird, but maybe not. Maybe my pleasure in consuming broccoli in the first place was because it was healthy...and not one offered when i was growing up. Quite a contrasting history for Me and Broccoli.

Years ago someone mentioned reading about baking mounds of Parmesan until they are crisp little "crackers". This past holiday season i tried making some & liked the results very much. Here is that recipe, which i like putting atop soups like the above broccoli offering.

Parmesan Crisps

½ cup freshly, finely grated Parmigiano-Reggiano cheese
Preheat 325° F. Line a baking sheet with a Silpat. or parchment paper; alternatively, use a nonstick baking sheet. (Deb used a silpat.)
Sprinkle about 2 tablespoons of the cheese in one corner of the Silpat.
Use your fingers to spread the cheese into a 2-inch circle. Repeat with the remaining cheese; you should have about 12 rounds.

Bake for 8 to 10 minutes, or until they are golden brown. Remove the pan from the oven and let cool for about 30 seconds to firm the crisps enough so you can remove them with a spatula. Use a small spatula to transfer them to paper towels. They will be soft when they are removed but will stiffen as they cool.

While they appear delicate & lacy, we transported them in a box to Dallas (an hour drive) & they arrived in fine shape. I suppose the quality could change depending on the age of the parmesan. And i'd be curious to try it with dried Monterey Jack, too.

I've seen some of the hosts on the Cooking channel make them, Deb. When they are done and still hot they drape them over things to make different shapes.

For example, a small cup. It will create a basket to put some other food in. Makes a nice presentation.

I've seen others put them over a rolling pin. Then serve them with soup.

For example-

I saw this on WebMD. I think I may try it.

Slow Cooker Lemon Garlic Chicken

Ingredients
� 1 teaspoon dried oregano
� 1/4 teaspoon salt
� 1/4 teaspoon black pepper
� 2 pounds skinless, boneless chicken breast halves
� 1 tablespoon canola oil
� 1/4 cup water
� 3 tablespoons fresh lemon juice
� 2 teaspoons garlic, minced
� 1 teaspoon low-sodium chicken broth powder, or bouillon granules
� 1 teaspoon parsley, chopped fresh

Instructions
1. In a small bowl, mix oregano, salt, and black pepper together, then sprinkle the mixture evenly over the chicken pieces.

2. Add canola oil to a large, nonstick skillet and start heating over medium heat. When hot, add chicken pieces and brown on both sides (about 3 minutes per side).

3. Place chicken pieces in slow cooker. Add water, lemon juice, garlic, and chicken broth powder to the skillet, and bring the mixture to a gentle boil. Pour the lemon juice over the chicken in the slow cooker and cover with lid.

4. Cook on HIGH for 3 hours or LOW for about 6 hours. Sprinkle the parsley on top of the chicken about 15-30 minutes before the end of the cooking time.

5. Serve with cooked pasta or steamed brown rice.

Alias Reader wrote: "I've seen some of the hosts on the Cooking channel make them, Deb. When they are done and still hot they drape them over things to make different shapes. ..."

My recipe states a cup could be made with them but i would have thought they were too delicate. Clearly not. Thanks for the photo, too.

Please let us know what you think of the chicken. I'm a fan of slow-cooking, as you may recall. Enjoy!

From WebMD

This looks like a really quick side dish.

I would probably make it in my toaster over.
I would omit the salt.
I would add dried basil, onion powder and garlic powder.

I think I could even do this with grape or cherry tomatoes. Cut in half and put in a oven proof tray.

Maybe even top with some mozzarella cheese the last minute of cooking.


Baked Parmesan Tomatoes





4 tomatoes, halved horizontally
1/4 cup Parmesan cheese, freshly grated
1 teaspoon fresh oregano, chopped
1/4 teaspoon salt
4 teaspoon extra-virgin olive oil

freshly ground pepper, to taste

Instructions

Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil. Bake until the tomatoes are tender, about 15 minutes.

From WebMD

This one looks super easy.

I would use no sodium added breadcrumbs
If I was using lemon zest, I would only use organic lemons.


Parmesan-Crusted Chicken Breast

Ingredients

3/4 cup finely chopped fresh Italian parsley, or 1/4 cup dried parsley flakes
2/3 cup plain dried breadcrumbs, or Italian
1/2 cup shredded Parmesan cheese
1/2 teaspoon ground pepper
1 tablespoon lemon zest, finely chopped
4 chicken breasts, skinless and boneless
canola or olive oil cooking spray

Instructions

Preheat oven to 450 degrees. Cover a 9 x 13-inch baking pan with foil; coat the foil with canola cooking spray.

Add parsley, breadcrumbs, Parmesan, pepper, and lemon zest to medium bowl and blend well.

Press both sides of each chicken breast in breadcrumb mixture, and place in prepared pan. Coat the top of each crusted breast lightly with cooking spray.

Bake until the chicken is completely cooked through, and the tops and bottoms are lightly browned (about 25 minutes).

Alias Reader wrote: "From WebMD

This looks like a really quick side dish.

I would probably make it in my toaster over.
I would omit the salt.
I would add dried basil, onion powder and garlic powder.

I think I co..."

Yum!

Alias, i like the idea of using the smaller tomatoes with that dish. On the other hand, the photo as me thinking this could resemble a pizza & address that craving one gets. Good recipes.

This soup looks tasty and healthy. They say kale is the #1 green veggie to eat.

The recipe is from George Mateljan Whole Foods




Super Energy Kale Soup

Ingredients:
� 1 medium onion, chopped
� 4 cloves garlic, chopped
� 5 cups chicken or vegetable broth
� 1 medium carrot, diced into 1/4-inch cubes (about 1 cup)
� 1 cup diced celery
� 2 red potatoes, diced into 1/2-inch cubes
� 3 cups kale, rinsed, stems removed and chopped very fine
� 2 tsp dried thyme
� 2 tsp dried sage
� salt and pepper to taste

Directions:
1. Chop garlic and onions and let sit for 5 minutes to bring out their hidden health benefits.

2. Heat 1 TBS broth in a medium soup pot.

3. Healthy Sauté onion in broth over medium heat for about 5 minutes stirring frequently.

4. Add garlic and continue to sauté for another minute.

5. Add broth, carrots, and celery and bring to a boil on high heat.

6. Once it comes to a boil reduce heat to a simmer and continue to cook for another 5 minutes. Add potatoes and cook until tender, about 15 more minutes.

7. Add kale and rest of ingredients and cook another 5 minutes. If you want to simmer for a longer time for extra flavor and richness, you may need to add a little more broth.

Serves 4

Nutrition info for soup

I recently read online that Swiss Chard if good for you. So I gave it a try and really liked it. I made it with sautéed onions and steamed it. Really good.

Anyway, on WebMD today I saw this recipe. Looks really tasty so I thought I would share it.

Skillet Gnocchi With Chard and White Beans



In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.


Prep: 30 Minutes | Total Time: 30 Minutes

Ingredients

1 tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, or spinach (about 1 small bunch)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

Instructions

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.

Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.

Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.

Stir in tomatoes, beans and pepper and bring to a simmer.
Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

I saw this online and thought it looked easy, good and healthy !

White Bean and Kale Soup

1 teaspoon of olive oil
Onion, diced small
6 cloves of garlic, crushed (we LOVE garlic so the more the better)
Bunch of carrots, sliced thin
5 celery stalks, diced small
4 bay leaves
1 tablespoon Italian seasoning
6 cups of vegetable broth
3 15 ounce cans of white beans (I use Eden Organic Great Northern)
8 ounces of chopped kale (If you love kale as we do, toss in more!)
Crusty multi-grain baguette bread

In a large saucepan, heat olive oil over medium heat. Add onion and cook until translucent. Add garlic and cook 2 minutes longer. Add celery, carrots and bay leaves and Italian seasoning. Cover, stirring occasionally for 5-8 minutes. Add broth and bring to a soft boil. Add white beans and kale and cook 5 minutes or until kale is tender. Serve hot with crusty bread.

Thanks Alias. I printed it out. I like to eat a lot of beans for my protein and I like easy.

You're welcome !
:)

Elsewhere Alias Reader shared an article about vegetarian options, which included Spaghetti Squash, which we like. Indeed, i make a cold salad with it, just the way one might with a rice or cous cous salad. ANYway, i have the following out because we are going to have them this weekend.

Ginger, Green Onion and Spaghetti Squash Pancakes

2 large eggs
3 cups cooked spaghetti squash
2 tablespoons grated fresh ginger
1 cup minced green onion (including tops)
2 tablespoons salad oil
(1 tsp soy sauce) (This is optional & not in the original, but since we added it anyway...)

In a bowl, beat eggs to blend. Add squash, ginger, soy and green onion; mix gently.

Pour 1 tablespoon oil into a 10- to 12-inch nonstick frying pan on medium-high heat. When oil is hot, add squash mixture in 1/4-cup mounds, spacing about 3 inches apart. With the back of a spoon, spread mounds to make cakes that are 3 inches in diameter.

Cook until golden brown on bottoms, 2 to 3 minutes. Carefully turn* with a wide spatula and cook other sides until golden brown, about 2 minutes. Makes 12 pancakes.

*This is important, as it easily falls apart. It's still tasty but not really a pancake, then! ;-)

I love veggie pancakes, deb. I've had zucchini, potato, and mix veg ones.

I usually am too lazy to make my own and buy the pre-made.

When I don't feel like cooking I pop a few in a pan and saute until golden. I serve them with applesauce and a salad.
Quick, easy and healthy. :)

Thanks for the recipe !

The spaghetti squash pancakes sound really good, Deb. I love food flavored with ginger.

I've had zucchini & other vegetable pancakes but they've all used flour. The lack of same is why i liked these. After your comment, Alias, i am wondering why i couldn't substitute other veggies. I'll look into that. Thanks for the inspiration.

Connie, i'm with you on ginger flavored foods. I have a couple of sweet dishes which use 3 forms--fresh grated root, dried & crystallized. I keep fresh ginger root in our freezer, which i suppose technically makes it not fresh but when i grate it, it thaws & smells its usual self. Yum!

I've made them with assorted veggies. For example, zucchini, squash, mushrooms, potato, onions & peppers.

I use bread crumbs not flour. No salt added breadcrumbs. Add an egg and saute the patties or you can also bake them.

The brand I use is Golden if I don't want to make them myself.
I can't find the companies website, but this is what the package looks like. You find it in the freezer section.

Thank, Alias. I will look for them next time i shop.

These recipes look great! I'll have to substitute something for the tomatoes. My naturopath says NO "night shade plants" if you have Lupus. It does make a difference.

That would really put a cramp in my eating if I couldn't eat tomatoes. I think I eat them almost daily.

However, if it helped me to feel better I would definitely give them up.

I was looking at your GR photos. The picture you have of your Utah trip looks stunning. The backdrop looks unreal it is so pretty. You have a lovely family.

Thanks. I love to take photos. We try to get to affordable places. My sil and family live in Vegas but have a condo (for skiing) in Utah. My favorite was Yellowstone and the Grand Tetons. I just realized that those are on Facebook.

My SIL can't have tomatoes due to acid reflux. Let me tell you that when i was there to tend to her while her husband was away, i realized how often i use tomato products. It surprised me. Of course the fact she couldn't eat so many other vegetable standard to my cooking, onions particularly, didn't help, either.

However, often we go days without using any. Go figure. I guess my "signature recipes" were tomato based at that time.

Tomatoes and onions are in almost everything I eat !

Yea -- I miss them. I grew up on fresh tomatoes, sliced on white bread with mayonnaise.

Oh, i remember tomato sandwiches. My Aunt (4 years younger than me) used to make mayo sandwiches on white bread. Can we say bland?!

It was something we ate through the summer. (My mom was/is a horrible cook!)

Carol wrote: "These recipes look great! I'll have to substitute something for the tomatoes. My naturopath says NO "night shade plants" if you have Lupus. It does make a difference."

I wouldn't know what to do if I couldn't eat tomatoes. My tastes have changed very much over the years but tomatoes are one of the few foods I have loved my entire life. And no tomato sauce or salsa either...? Yikes.

Patrice wrote: "Deb, you really ate mayo sandwiches?

When I was a kid I had a good friend who was very poor. ..."

I only ate them when my Aunt Jane made them. As we were rarely together & it wasn't something she ate regularly, i suppose i had 4 or 5 in my youth. I loved my Aunt SO much that if she'd served me freshly mowed grass sandwiches, i would have eaten them.

They weren't poor, so it may be your friend liked them, too. I tried it once with salad dressing & that was awful! LOL!

Interesting blog with a ton of vegan recipes.


My Adventures Testing 1000 Vegan Recipes

Alias Reader wrote: "Interesting blog with a ton of vegan recipes.
My Adventures Testing 1000 Vegan Recipes
"

Thanks! I will definitely try some.

Please share if you find any that you really like. I am always on the look-out for low fat vegetarian recipes.

That looks like a good blog, thanks. The first entry i saw was on granola. The same new-to-whole wheat sister i mentioned in the health thread has begun making granola. These are both economic efforts, i forgot to mention. She wants to save my brother $$ by making his whole wheat bread & alternative to oatmeal. (She's also worried that he doesn't have enough variety in his diet.)

ANYway, she is now making granola. Using oatmeal & honey, she's been experimenting with other additions. I'm not a granola fan, so am not a fair judge. In the '90s our daughter went through a granola making stage, so i've tasted many homemade. If my sis only added nuts, there would be an improvement. However, it's not economical, so she won't.

For myself, i tried making my favorite oatmeal cookies with coconut oil, a batch of which i have because my daughter said it was the best skin moisturizer ever. (It is, but also somewhat greasy--i don't want that dewy a look!) I don't know if i did it wrong or it's always this way with coconut oil but the batter spread like pancakes, dripping off the sheet onto the oven floor. Yuk. The taste was still there but something is amiss. I'm not going to try it again, mostly because i rarely make cookies anymore, so i will no longer experiment! However, i was wondering if anyone here bakes with coconut oil & if there is a secret to it?

First, congratulations to your sister for trying to change her diet. It's not easy and in our society one runs up against a lot of road blocks. Kudos to the family supporting her.

Second, one of my friends made homemade granola. I thought it was quite good. She gave me some and I used it as a topping for my yogurt. I'm too lazy to make my own. I sometimes buy the Bear Naked brand.


Lastly, I don't use coconut oil in cooking. It is way too high in saturated fat. And that is something I am aiming to get as low as possible in my diet.

However, as a moisturizer it is terrific. I love that it has only one ingredient. No parabens or other sketchy ingredients. It is also a natural anti-bacterial agent.

I have a jar of the Vitamin Shoppe brand Organic Extra Virgin Coconut oil and love it. It's economical as it cost around $10 and a jar will last you for many months.

I don't use this as a daytime moisturizer. It's too oily for that and doesn't have sunscreen. I use it at night (about 1/2 hour to an hour before so it can soak in) on my neck, under eyes hands, elbows, legs etc. You only need a tiny amount.

Additionally, at night I will sometimes put a tiny amount in my hair. Especially on the ends. You don't want to use too much as you will then need a lot of shampoo to get it out and that defeats the purpose. If you have curly frizzy hair a very tiny amount will also help keep hair calm during the day.

You can google "coconut oil as a moisturizer" and "uses for coconut oil" for a ton of info.

I will check out the coconut oil since i'm so dry. Has anyone put mayonnaise in your hair? Throw a towel in the dryer and while hot wrap it around your head. After 5-10 minutes wash it out with shampoo (i use organic shampoo) I've been told that it's a way to keep your hair healthly, especially if it is dry.

I'm back on track with my vegan diet. I eat 1/4 cup steel cut oats (from the Health Food Store) and cook them on the stove with water. I add sliced almonds, raisins and cinnamon. They are chewy but I like that.

For lunch I eat a monster salad with whatever veggies and chick peas I have. I use EVOO and Balsamic vinegar.(the dentist said go easy on acid items like vinegar or lemons, orange juice).

At night I eat a hot meal like lentil soup, or baked sweet potatoes, or Brussels sprouts sautéed in a pan.

Dessert for me is fruit, honestly I don't miss sweets, even chocolate (to me prunes are just as rich and sweet as chocolate.) And I only drink water (reverse osmosis).

I need to lose weight. Haven't gone to the gym yet. Is it safe to swim in a pool (chlorine?)

Carol wrote: "I will check out the coconut oil since i'm so dry. Has anyone put mayonnaise in your hair?
----------------
I've tried it. However, I don't like the smell.

I've also tried egg yolks. It's okay.

Congratulations on getting back on the healthy eating wagon.

I like oatmeal too. I usually add 1/2 banana and cinnamon. You can make a fews days batch and just heat it up in the microwave.

Funny you should mention chickpeas. In the coupon section of the paper was an ad for Goya chickpeas and they included this recipe which I cut out just this week.

Mediterranean Chickpea Salad
Next time your family is in the mood for a vegetarian entree, try this fresh, bright chickpea salad recipe. It’s simple. Just open a can of GOYA® Low Sodium Chick Peas! Toss with sweet cherry tomatoes, crunchy cucumber, and cubes of soft, creamy Mozzarella cheese. A splash of buttery GOYA® Extra Virgin Olive Oil and a drizzle of tangy lemon juice make this sunny, Mediterranean Chickpea Salad a delicious lunch or dinner, any day of the year.

Serves 4

Prep time: 15 min.

Total time: 20 min.
Ingredients

1 can (15.5 oz.) GOYA® Low Sodium Chick Peas, drained and rinsed

½ pint (about 5 oz.) cherry tomatoes,quartered (about 1 ½ cups)

1 cucumber, seeded and chopped (about 1½ cups)

4 oz. mozzarella cheese, cut into ½� cubes (about ½ cup)

¼ red onion, finely chopped (about ¼ cup)

2 tbsp. coarsely chopped fresh parsley

1 tbsp. GOYA® Lemon Juice

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

¼ cup GOYA® Extra Virgin Olive Oil



I would cut out the adobo and probably use dried parsley as I don't use it enough to buy fresh.
I would also probably add onion powder, garlic powder and pepper to taste. Additionally, I think that sounds like a lot of oil. I would cut that.

I've heard of the mayo but when my sister tried it, i was grossed out. However, just wrapping my head in a heated towel sounds wonderful. Maybe i'll do that with the coconut oil. My ends are getting iffy. Thanks for the reminder, Alias, for that plus tips on how you use it for your skin. I've been putting it on an hour or so before showering, so i can get the shine off.

I'm with you about granola--i like it but am too lazy, considering it isn't something i crave. Too much work. My sister gave us some & its almost been a chore using it, although it's nice mixed with yogurt, as you noted. It keeps its crispness against the yogurt, too, which i like.

I wanted to share a snacking chickpea recipe. It's a bit complicated, due to the spice mix but i use it on veggies, too, so worth the effort. I keep it stored in a glass jar. The peas are a nice high protein snack, good on salads, too.

Crispy Roasted Chickpeas with Moroccan Spices

1 can chickpeas (garbanzo beans)
1 T olive oil
1/4 - 1/2 tsp. Moroccan Spice Mix
salt to taste (i use less than 1/4 tsp. kosher salt)

Spice Mix:
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chile powder (i use Ancho chile powder)
1/2 tsp. sweet paprika
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground ginger
1/8 tsp. cayenne pepper
pinch ground cloves

Preheat oven to 350 F. You can use a toaster oven, too.

Drain garbanzo beans into a colander and rinse well with cold water until no more foam appears. Let beans drain for 5-10 minutes, then pat dry with a cloth of paper towel if they still look wet.

While beans drain, make spice mix.

When beans are well drained and dried, toss with olive oil, spice mix, and salt. Arrange in single layer on baking sheet. Roast 40-50 minutes, or until they are slightly browned and make a rattling sound when you shake the baking sheet. Serve warm or let cool.

(I think there are a lot of different spice mixtures that would taste good on chickpeas roasted like this, including store bought but i just go with this. Also, i try not to go the full 50 minutes, as they lose some of the tastiness.)

Madrano wrote: "I wanted to share a snacking chickpea recipe. It's a bit complicated, due to the spice mix but i use it on veggies, too, so worth the effort. I keep it stored in a glass jar. The peas are a nice hi..."

I think I may try this sometime. I have never roasted chickpeas.

Madrano wrote: "I wanted to share a snacking chickpea recipe. It's a bit complicated, due to the spice mix but i use it on veggies, too, so worth the effort. I keep it stored in a glass jar. The peas are a nice hi..."

This sounds fantastic! Thanks I will definitely make it!

Has anyone frozen a very ripe banana, and later threw it in the blender with whatever fruit or whatever you want. That's ice cream to me. The riper the banana, the sweeter the dessert.

I usually make smoothies with frozen bananas.