Roasted Chickpeas

Monday lunches tend to be leftovers. We had pasta and salad last night, so I decided to eat the salad. I added chickpeas for a quick protein.

The salad was delicious, but I had a lot of uneaten chickpeas—perfect for experimenting with roasted chickpeas!


Roasted Chickpeas (makes 2 cups)
Recipe based on this Roasted Chickpea recipe from Jessica of how sweet it is.

Ingredients:
2 cups cooked chickpeas
1-2 teaspoons olive oil spray
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Directions:

1. Preheat oven to 425 degrees.
2. Place rinsed chickpeas on a paper towel. Pat dry and remove any loose skins.
3. Cover baking sheet with aluminum foil. Place chickpeas on baking sheet.
4. Lightly mist chickpeas with olive oil. Sprinkle with salt, pepper, garlic, and paprika. Roll chickpeas to coat.
5. With chickpeas in a single layer, bake for 15 minutes.
6. Remove from oven and roll chickpeas. Bake for another 15 minute.
7. Let cool and eat!

The chickpeas smelled delicious as they cooked. Some of the chickpeas were still chewy when I removed them from the oven, so I cooked them for an additional 7 minutes. This will probably vary from oven to oven. 

Roasted chickpeas high in protein and a great alternative to chips. They have a similar taste and texture as corn nuts and taste best after they have cooled.

It was my first time using one of Jessica's recipes, and I found her conversational directions easy to follow.

I recommend trying this recipe. Next time I will use honey to make a sweet and salty version.
 

Healthier No Bake Cookies

No bake cookies are one of my favorite desserts. The combination of chocolate, peanut butter, and oats is amazing. When I saw this pin on Pinterest for a healthier no bake cookie I had to try it.

Healthier No Bake Cookies (Makes 24-36 cookies)

Ingredients

• 1 ripe banana, mashed
• 1 cup sugar
• 1/4 cup cocoa powder
• 1/2 cup vanilla soymilk*
• 1/2 cup crunchy peanut butter*
• a pinch of salt
• 1 tsp. pure vanilla extract
• 3 cups old fashioned oats*

*Substituted from original recipe.

Directions

1. Combine all ingredients excluding oats and vanilla extract in a medium saucepan. Bring to a boil over medium heat. Stir often with a wooden ladle.
2. Boil for one minute. Remove from heat.
3. Add oats and vanilla extract. Stir well.
4. Cook on medium heat for 2-3 minutes. Stir often.
5. Drop by teaspoonfuls onto waxed paper. Let cool to room temperature.

You may not like the healthier version if you're expecting the same taste and texture as regular no bake cookies. The hint of banana distracts from the chocolate and peanut butter. Maybe they should be renamed Banana No Bake Cookies.

You can see my substitutions are asterisked. I did not have instant oats so I used old fashioned oats. Old fashioned oats take longer to cook so I heated the mixture for about two minutes after I mixed them in. I also replaced creamy peanut butter with crunchy peanut butter (which is always a treat).

The healthier no bake cookies are certainly interesting. I will continue to tweak the recipe. Let me know if you have any suggestions!

Blueberry Picking

Matt and I went to Ludington last weekend. Since Angie (Strawbrry Passion) and I did not find time to pick strawberries before the season's end, I was excited when my sister Cait suggested we go blueberry picking.

In true Michigan fashion the weather changed from overcast to sunny, hot, and humid while we walked from the barn to the fields.

 

Michigan's fruit seasons were strained by the false summer in March, but the blueberries are doing very well this year.

When blueberry picking, it is recommended that you tie your bucket to your waist so that you can use both of your hands. I was determined to fill my bucket, so I used a rad tie that matched my shirt.

My niece helped us pick a few blueberries but she quickly grew hot and bored.

I was a little worried about traveling across the state with the blueberries, but they made the trip just fine. I froze 11 cups of blueberries (minus the ones that made it to my stomach. I am going to dry the rest tomorrow).

Banana Nut Bread

I had every intention to take a nap yesterday. Misty and I were laying on the couch when I was hit by the mood to make banana nut bread.

I chose this banana bread recipe from Simply Recipes because I had most of the ingredients. The recipe called for three or four ripe bananas. I only had two bananas, so I decided to improvise.

I knew that without the extra bananas the bread would be on the dry side. I would have used applesauce to add moisture but I did not have any so I used the reduced sugar option and added approximately 1/4 cup of honey. The result was lightly sweet that paired well with the bananas.

The recipe did not call for walnuts, but you cannot have banana nut bread without them. I was afraid they would dry out the bread, so I put the chopped walnuts on the top. This gave the nuts a slightly toasted taste.

Ever the dutiful husband, Matt loved the bread so much he ate three pieces! Overall I found this to be a good base recipe because it gives you room for alterations.

Banana Nut Bread + Coffee = A Lovely Breakfast!

Frozen Smoothies

Variations of make ahead frozen smoothies such as Freezer Smoothies, Green Smoothie Cups, and Make Ahead Smoothies are mainstays of food boards on Pinterest. Smoothies are a light yet filling fruit and/or vegetable blend high in antioxidants and vitamins. They are energizing and perfect for breakfast or as a snack.

When I made Freezer Jam I had extra strawberries so I cut up and froze them with bananas and grapes. I also froze yogurt in a silicone muffin pan. After they were frozen I put one cup frozen fruit and one yogurt cube into a freezer bags; I ended up with six bags of pre-made smoothies.

To make the smoothie simply add juice or milk and blend until smooth. I did not have juice so I juiced three oranges for approximately 3/4 cup of fresh orange juice. You could also add flax seed, honey, soy protein, or wheat grass for additional benefits.

My smoothie was delicious! I look forward to enjoying this frozen treat on a hot summer's day!

Freezer Jam

Although it is winter in Michigan I have been in the mood to experiment with preserving.

When I was young my mother always canned. She put up quarts of pickles, relish, green beans and tomatoes. And freezer jam.

As I walked down the aisle at Meijer, I came across the Ball mason jars. With the renewed interest in canning, the section is quite impressive.

When I saw the recipe for No-Cook Strawberry Jam on the back of the Ball 8 oz. Freezer Jars only had three ingredients (strawberries, sugar and pectin), I decided to give it a try. I bought the jars, pectin and strawberries. I also bought the Ball Blue Book Guide to Preserving to study the art of preserving food.

Mashing Strawberries

Although I used the recipe on the packaging, the Traditional Strawberry Jam on Ball's website is similar. I used Well Pict Strawberries, Florida Crystals Demerara Sugar and Ball Instant Pectin.

Strawberry Freezer Jam on 12 Grain Toast

The jam is sweet without being overwhelming. It would be delicious on bagels, ice cream, pancakes and yogurt.

I cannot wait until I can use fresh strawberries!

A Thankful Thanksgiving

1. Family. With a retail schedule, I truly appreciate the time I get to spend with them.
2. Food on the table. If you go to bed hungry in my house, you have chosen to not eat. Not everyone can say that.
3. Matt and I married two months ago today! If all goes well, we will be moving into our first house in the beginning of the new year.

It has been a year of positive changes. With so many without, I am thankful for the blessings God has given me.

Wordless Wednesday: Seeds

Breakfast: 12 Grain Toast and Wild Raspberries

I am obsessed with Aunt Millie's 12 grain bread. It makes the best toast, crisp and flavorful, especially with a hint of real butter.

I always eat my toast with cheese and a fruit such as an apple or tomato or a veggie like red or yellow bell pepper. Yesterday I had a chance to eat a local (from the yard) alternative.

You may remember my early spring post about the d.i.y. Fiber Nest Filler. I hung the nesting material under a bird house. Several years ago I found strange thorns which I assumed to be wild roses growing under the bird house whilst weeding. After several attempts of removing the flowering briar, my mother and I made a discovery: the "weed" was raspberry!

The raspberries are definitely wild, probably carried by a wayward bird from the woods behind our house. I've been eagerly watching and waiting for the raspberries to ripen.

My "bountiful" harvest was only about a half cup of fruit, but I should have more to pick in the next few days.

Being wild raspberries, the fruit was a bit seedy; however; the fruit is low in calories and high in fiber and vitamin C. And it was sweet and delicious with my toast. 

Thrifty Finds: Let's Picnic

This thrifty find is a two-parter. A couple of months ago I found a flawless, brand new picnic blanket at World Thrift Mission in Lansing, MI. Even without the accompanying picnic basket and accessories, the blanket was a steal at $3.99.

With the blanket in mind, I have been watching for the perfect picnic basket. I almost stooped to buying one at Target, but I am trying to live thriftily and frugally. I decided to forgo until they went on clearance.

My "new" secondhand picnic basket came from Goodwill in Charlotte, MI. At $9, I felt the basket was a bit overpriced for a thrift store (I've noticed Goodwill and other thrift shops are raising their prices as they realize people are shopping secondhand with the bad economy). But after a few minutes of inspection and debate, I decided to purchase the perfect summer accessory.

The next time I thrift I am going to watch for picnic essentials such as plates, silverware, sealable containers and wine glasses. Maybe I'll make some d.i.y. napkins. And after that, I'll plan a picnic (with pictures to follow, of course)!