Category Archives: Uncategorized

February 12, 2012 · 10:30 am

Roasted Chickpeas

New favorite snack!

Pretty excited about it.

Look how roasty toasty delicious those are!!

I love anything roasted.

Loooovvveee the crispy salty bits that appear (especially on things like potatoes) YUM!

I also love anything slathered in chocolate.

Not necessarily roasted AND slathered in chocolate at the same time but I could probably be persuaded.

These are providing a nice contrast to the choco-craze I’ve been living at the bakery. Don’t get me wrong…it’s pure chocolate bliss 😉 but sometimes you need something to cut the sweet.

I’d say these are kind of like a less guilt-laden version of corn nuts.  Now all I need is a coke slurpee! (Man, that was the ULTIMATE post-soccer game treat back in the day. Snack of champions? Yikes.)

Just rinse

Season

Roast

Think about removing the rogue kidney bean that was in your can…decide it’ll be a fun experiment….

love.that.crisp.

So easy. So filling. So delicious.

Enjoy!

❤ Ellen

Roasted Chickpeas

1 12 oz can chickpeas, drained and patted dry
Olive oil or cooking spray…I’ve heard they’re really good dry roasted too (no oil)…may have to try it
Salt
Garlic powder
Pepper
…all to taste
((but really any seasoning you want)

1. Place drained and dried chickpeas in a bowl and toss with oil and seasonings until evenly coated. **YOU DON’T NEED MUCH OIL don’t overdo it.  Maybe a couple of teaspoons

2. Spread on a cookie sheet and bake at 450 for about 15 minutes or until they start to brown.  Shuffle them around then pop back in the oven at 350 for about 20 more minutes or until they’re completely dried and crunchy

P.S. These don’t keep very well. They lose their crunch the next day.  It’s probably best to make only as much as you’ll eat that day.  If anyone has any storing secrets let me know!

P.P.S. That kidney bean was pretty tasty…I think roasting different beans may be in my future….

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February 4, 2012 · 5:16 pm

Seven Layer Dip

Super bowl tomorrow!

Apparently I’m hosting a party?

And apparently I’m supposed to make seven layer dip?

Allllllrighty then.

I’m cool with it. Also prepared.  And so are you!

Turns out I’ve basically been unknowingly preparing you for an awesome seven layer dip since I started on here.

Fate? Perhaps.

You’ll need this guacamole recipe

This recipe for no-fry refried beans

Grab some green onions…conveniently frozen so you don’t have to go buy them….

Sorry, Kath!

Add some sour cream, some cheese, some tomatoes, and black olives…..maybe some spare jalapenos if you’re feeling spicy….

Done.

Seven layers of Mexi-flavored chip dippin’ Superbowl worthy deliciousness.

Easy. As. Pie.

Except….you know…more like dip…and it tastes like a fiesta.

Enjoy!

❤ Ellen

Seven Layer Dip

Recipe from Mama Z!

Refried beans
Guacamole
Sour cream
Cheese (your favorite kind)
Black olives
Chopped tomatoes (or salsa)
Green onions/lettuce/or jalapenos depending on your audience

**Note: Amounts needed of each layer depend entirely on the size of your serving dish and your ratio preference.  I like the beans to be the thickest layer, guac the next thickest, then I use just enough of each of the other ingredients to completely cover the layer that came before.  Maybe you’re partial to black olives.  Go crazy.  This is your show, not mine.

1. Prepare no-fry refried beans or open your can (no judgement here)

2. Prepare guacamole or open your container (I won’t judge but really…try your own…you’ll never go back)

3. Beans from a can or beans made ahead of time need to be heated.  Add water as needed and heat in the microwave or in a sauce pan on the stove until the beans are warmed through and have more of a creamy consistency

4. Now layer each ingredient in your serving dish.  I do beans at the bottom (a pretty thick layer), then enough sour cream to cover the beans, followed by a decent layer of guacamole.  Cheese/onionjalapenolettuce (whatever your choose)/tomatoes and olives get sprinkled on top.  Because that’s how mama made it.

Now grab your corn chips and have a fiesta feast! Beer encouraged.

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February 1, 2012 · 7:51 am

Problem Solving

Hey.

I just learned a thing.

I’m going to show you because it’s such a simple solution to a problem I have that I feel pretty dumb for not thinking of it before now.

See these guys?

Love ’em.

Just you know…not ALL of them.

I use one or MAYBE two and then the rest just sit in the fridge and rot.

What a waste!!

It never fails.

I guess I could just plan ahead and put them in the rest of the week’s meals but

1. I don’t use them in many dishes

2. I am just not willing to plan meals around a green onion. Sorry.

Solution:

Cut. Freeze.

Duh.

So simple it’s stupid.

Maybe everyone else thought of that already but I figured I’d throw a bone to those of us trailing behind.

((P.S. I’m into freezing things lately.))

Freezers are life’s pause buttons.

So throw some onions or chili or Great Harvest bread or something in a freezer and then later…pick right up where the delicious left off!

Enjoy!

❤ Ellen

Tips:

  • Make sure your onions are dry dry dry as a bone before you freeze them!
  • Once they’re frozen they’ll be softer than they are when they’re fresh so it’s best to cook them (helloooo stir fry!)
  • A plastic water bottle would make a handy dispenser!
  • Use scissors to cut into bits! Easier than a knife =)

I saw this on the most addictive website ever created. Thank youuuuu pinterest! It took me to this blog which you should check out to read more about freezing things like green onions/fresh herbs (!!)

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