Roasted Chickpeas – best snack EVER

A while back i was doing what i always do when i want to waste time.  I was perusing Pinterest for fun ideas.  I spotted a recipe for something listed as the best snack ever, and while dubious i pinned it.

 

Well today i finally tried it.  And seriously, best snack ever!

 

It was about 1 minute of prep and 30 min in oven.  Delicious and spicy 🙂

 

image

 

Roasted Chickpeas - best snack EVER
Author: 
Recipe type: snack
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Roasted spicy Chickpeas
Ingredients
  • 1 can of chickpeas
  • salt, pepper
  • curry powder
  • garlic powder
  • Chili powder
  • 1T olive oil
Instructions
  1. Drain and rinse the chickpeas.
  2. Add oil and spices and mix well
  3. preheat oven to 450F
  4. Put chickpeas onto a metal tray lined with tinfoil in a single layer
  5. put into oven for 15 minutes, shake and move the chickpeas around and bake for another 10-15 minutes
  6. Enjoy

 

Super Quick Tomato Soup

I found a number of versions of tomato soup recipes online, when i went to search for fun things to do with my new Ninja blender.  None of them were quite to my liking so i modified here and there, put my own spin on it and voila! here it is for all of you guys!

First things first, my Ninja is not a Vitamix, so i cant cook in it by the power of the motor.  And second… i hate celery.  So i omitted it, but of course you all can add it back in if you want 🙂

I took onion and garlic and carrot and microwaved them with a bit of water for 5 minutes.  This takes a bit of the raw edge off the onion and garlic and makes the carrot softer.

While all of that was steaming, I opened the cans of tomatoes and assembled the Ninja.  While at the store i had meant to find some diced tomatoes with Italian Seasoning, but Market Basket was out or something so i grabbed a jar that had garlic and basil.  Because seriously how can you go wrong?

Once the steaming was done, into the blender they went.

soup 1
 Followed closely by their friends from the tomato cans.
 soup 2

Once everything was in, i blended on 2 and 3 (medium and highest settings) for several minutes, mostly while i found a pot and cleared the stove to set it on LOL.

Here’s the awesome Ninja in action:
 soup 3

Then into the pot it went.  did you know the Ninja ha d a little opening in a corner just so you can pour things out more easily?  OMG i am in love with this blender!

soup 4

Do forgive my untidy and in desperate need of cleaning stove top there in the picture.  The soup came out of the blender quite frothy but that calmed down some on the stove top.  Took about 1.5 minutes to heat through and then i added in about 2 teaspoons worth of heavy cream and Bam! done.

soup 5
The cheese and greenery are totally optional 🙂

This made 3 huge dinner servings.  Each serving is 2 Green.  If you add cheese Then it is also 1 Blue.

Super Quick Tomato Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Super quick soup recipe!
Ingredients
  • ½ of a medium onion, peeled and trimmed of the ends, cut in half
  • 1 medium to large size carrot, scrubbed and trimmed of the ends, broken in half
  • 2 garlic clove, peeled
  • 1 (28 ounce) can diced tomatoes with the liquid
  • 1 (14.5) ounce can diced tomatoes with basil and herbs
  • garlic powder, salt, pepper, pasta sprinkles, to taste
Optional for serving:
  • Heavy cream
Instructions
  1. put onion, garlic and carrot in a bowl, add ½ cup water and microwave for 5 minutes to steam them.  drain the water
  2. Put the veggies in a blender and add both cans of tomato.
  3. Blend on high for several minutes until smooth
  4. transfer to a pot and heat up on stove top, 1-2 minutes
  5. drizzle a little bit of  heavy cream into the soup at the very end
  6. add  a small pinch of shredded cheese if desired

Mini Vegetable Egg cups

IMG_2153

 

I got this recipe from the 21 Day Fix Extreme book but i modified it so here we go –

Non stick spray

12 eggs

Salt

Black pepper

1 10 oz bag of baby spinach

1 red bell pepper

2 green onions

 

Heat oven to 375

Coat muffin tin with spray

Wisc all eggs together, add salt and pepper.

In a food processor, puree spinach, pepper and onion.

Add spinach, pepper, onion goop to the egg mixture

Evenly pour into muffin cups

Bake 25 min  until toothpick comes out clean

 

Another handy breakfast food is here!

In the SCA there is an awesome mushroom pie/quiche that i often make for events. It keeps well and is a good way to eat a fast meal. I decided to modify it a bit and make little breakfast bites that are easy to grab and take in the car. I made these a few weeks ago and finally decided to write them up. Here we go!

A little olive oil (for cooking the mushrooms)
1 (10 oz) package baby spinach (instead of the normal parsley – to make it healthier)
4 eggs
1 cup shredded cheese of your choice (I use mozzarella and parmasean split in half)
1 (8 oz package) mini-bella mushrooms, chopped
Salt and Pepper, to taste

Preheat the oven to 375F

Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes.

add spinach and cook until it is just wilted, 2-3 minutes. Set aside

In a large mixing bowl, whisk the eggs until combined. Add the cooked mushrooms, spinach, and cheeses to the eggs. Mix well. Season to taste.

Divide evenly among the 12 muffin cups.

Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.

keep in a covered tightly Tupperware in fridge and grab one on the go every morning!

1/2 green, 1/2 red, 1/2 tsp each 🙂

 

breakfast cups

Cauliflour Latkes

cauliflower latke

 

Total Time: 40 min.
Prep Time: 10 min.
Cooking Time: 30 min.
Yield: 16 servings, 1 latke each

Ingredients:
2 Tbsp. extra virgin olive oil, divided use
2 cups hot water
1½ lb. medium cauliflower, cut into florets, hard stem discarded
2 large eggs
½ medium onion, finely chopped
2 Tbsp. whole wheat flour
½ tsp. sea salt
¼ tsp. garlic powder

Preparation:
1. Preheat oven to 400° F.
2. Line baking sheet with aluminum foil; brush foil with 1 Tbsp. oil. Set aside.
3. Bring water to boil in medium saucepan over medium-high heat.
4. Place cauliflower in a steamer basket in saucepan; steam for 4 to 7 minutes or until cauliflower is tender. Drain well. Dry with a paper towel.
5. Place cauliflower in a large bowl; mash with a fork.
6. Add eggs, onion, flour, salt, and garlic powder; mix well.
7. Using ¼ cup measuring cup, scoop mixture into patties and place on prepared baking sheet. 8. Brush the tops evenly with remaining 1 Tbsp. oil; bake for 10 minutes. Flip latkes and bake an additional 10 minutes or until crisp.

(found on teambeachbody.com)

Parmesan Ranch Baked Zucchini Coins

 

 

zucchini

You Need:
¼ cup parmesan cheese grated
2 cups zucchini washed unpeeled
Light ranch dressing

And then you:
Preheat oven to 475 degrees F.
Cut zucchini horizontally into 1-inch slices and spread both sides with the ranch dressing.
Lay on a cookie sheet and sprinkle with parm.
Bake 10 minutes or until tops are lightly browned.

Makes 3 servings: 1 green, 1 orange, 1 blue each