Sprint 2 the Table

Appetites and Adventures

Rockstar Riff On Spaghetti + WIAW

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My sister is a rockstar.

Which is the goose and which is the fox?

Alli played a local venue on Monday night with her boyfriend, Noah.  It was an open mic contest (well-known for launching John Mayer’s career).  They didn’t win but I think they were one of the best.  There is just SO much talent in Atlanta.

Alli and Noah’s band is called Goose & Fox.  Check them out on YouTube!  Shameless plug of one of my favorite songs:

http://www.youtube.com/watch?v=D-gxzyUd51U

 

Given that we have a huge food-focused holiday one day away, it seems funny to be posting a tame WIAW… but at least it involves balls!

Check out Peas and Crayons to see how everyone else pre-gamed Thanksgiving on Jenn’s What I Ate Wednesday.

Pre-Breakfast:

I made a late-night post-concert trip to Kroger for melting chocolate so I could coat more Red Wine Cake Balls!  They looked so pretty and smelled so good… they were calling my name!  So I may have pre-gamed breakfast with balls…

Don’t judge me.

The winner so far has been these Red Wine Balls, but the Sparkling have received a ton of votes.  It comes down to preference.  Do you prefer your… desserts… sweet and white or dark and rich?

Pass the dark and rich over here.

Breakfast:

In preparation for the Thanksgiving Half, I’m loading up the carbs and protein.  This morning’s oatmeal with egg whites hit the spot.

Check out that nut butter good-ness!

In my Oats:

  • 1/2 C oatmeal
  • 1/2 C unsweetened almond milk
  • 1/4 C water
  • Shake of salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 egg white
  • 1/4 C blueberries
  • Scoop of Cinnamon Cacao Nut Butter

Prepare oatmeal according to package instructions.  When almost done, quickly whip in the egg white.  Add blueberries.  Transfer to bowl and top with nut butter – I used Cinnamon Cacao Nut Butter I made yesterday.

Delicious and super filling thanks to the protein and “good” fat.

Lunch:

Just before lunch, I jogged to the Thanksgiving Half Expo to get my number.  Only 1 more day – eek!  I signed up with the 1:45 pace team.  In hindsight, that may be a little ambitious.  Guess I’ll find out tomorrow.

On the way back I passed Evos, a small chain that claims to make a healthier burger.

Their fries are air baked, burgers are made with naturally raised beef, milkshakes use organic milk and sugar – they even offer fruit shakes!

I settled on a Veggie Garden Burger.  The vegetarian patty was pretty good (they also offer a vegan variety) – plenty of veggie and bean chunks in it (a must IMHO).

I really enjoyed the avocado spread, but the BEST part was the ketchup.  They make their own flavors – Original, Cayenne,  Mesquite, and Garlic.  The garlic was pretty fantastic. 🙂

The problem was the bun – it was one of those sticky, chewy grocery store buns with the sesame seeds on top.  Change the bun and I’ll come back, Evos.

The lady at the counter was really patient nice and let me sample an air baked french fry.  I didn’t order my own, but they were pretty good!  They tasted a lot like McDonald’s (which I haven’t had in years… but they remain my favorite)  but only have 170 calories and 5g of fat.  No, it’s not a health food but it is a healthier option when you want to indulge.

Dinner:

One of the most creative bloggers I know, Sarah @ The Smart Kitchen, created this vegan, “adult” version of Spaghetti-O’s.  Sarah is also the queen of repurposing items to create the coolest dishes (airplane bottle of V8 –> tomato-vegetable soup?!).

Eying the last of a carton of Trader Joe’s Tomato and Roasted Red Pepper Soup, I channeled my inner Smart Kitchen and went to work.

See my bastardized modified version at the end of this post.

Snacks:

Lucky (pre-race moment of brilliance?) me scheduled a late-afternoon massage!  It was one of the best I’ve had in a loooong time.

I made a quick pre-massage protein shake to tide me over until dinner.  It was my basic: spinach, protein powder, almond milk, almond extract, and banana (trying to get the potassium in).

This is all that was left when I remembered to take a pic.

A massive Asian Pear and pomegranate made up a great “dessert.”  I cut the pear into bite-sized pieces and sprinkled it with fresh pomegranate seeds, freshly ground cinnamon, and a teensy bit of paprika.

Normally I scoff at the idea of fruit for dessert, but this was shockingly satisfying.

Saucy Soup & Spaghetti

  • 1.5 C TJ’s Tomato & Roasted Red Pepper Soup
  • 2 T nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp ancho chili powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp red pepper flakes
  • Freshly ground black pepper
  • 2 servings pasta (I used a veggie-laced fettuccine)

Prepare pasta according to the package.

Meanwhile, combine first 6 ingredients in small pot and warm over med-high heat.

When pasta is cooked, drain and pour into 2 bowls.  Top with soup-sauce, garnish to taste with red pepper flakes and fresh black pepper.

Makes 2 servings.

***

Things will probably be slow going in the blog world over the next few days.  I hope everyone has a wonderful holiday filled family, food, and fun.  Safe travels and successful turkey runs!

What are your holiday plans?  Travel?  Races?

What dish are you most excited about tomorrow?

Pumpkin Pie BYOgurt + WIAW

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Some things make being on the road all week a little better.

 

Check out the Roasted Pumpkin in the top left corner of this screen shot of today’s FoodBuzz Top 9 – its my roasted pumpkin from this post!!!  🙂

Another thing that makes a long week brighter is my favorite weekly event – Jenn @ Peas and Crayons‘ What I ate Wednesday.  Here’s my WIAW (technically Tuesday… but whatever).

Breakfast #1:

Pumpkin Zucchini Muffin… recipe coming soon to a blog near you!

Breakfast #2:

Remember the Sweet Potato BYOB Greek Yogurt?  Same idea, same Sky mag (the new one wasn’t out until the flight home – SJP looks amazing in it!), different flavors.

Pumpkin Greek Yogurt

Pumpkin Greek Yogurt with Fage.  I think the secret is using a thick yogurt (this may also help when getting through security!) and not being afraid to add spices/flavors.  Shout out to almond extract and ginger in this cup.  YUM.

You should have see the guys next to me on the plane wondering WTF I was doing taking multiple pics of my BYOgurt. 🙂

Full recipe at the end of this post.

The St. Louis airport was especially festive after the Cardinals big World Series win!

Lunch:

Lunch today was from a deli in the bottom of an office building.  It is barely worth mentions and certainly not worth picturing.  Over-salted but otherwise flavorless vegetable soup and a dry roll.

I would have rather had my Wild Mushroom Soup from last week.

Snacks: 

Unpictured pretzels and an apple on the plane.  I did get a shot of a gorgeous sunset.

Dinner:

Totally made up for lunch.

My boss and I had to work late.  Since we were at the airport already, we decided to check out One Flew South in the ATL airport.  It was recently featured in Food & Wine!

There weren’t any vegetarian options on the menu, but they did have tofu in a salmon dish.  I asked the server if they would make a tofu-only dish and they surprised with me an amazing tofu-veggie sauté.  It included sweet potato straws, butternut squash, snow peas, carrots, fennel, spinach, and shittake mushrooms over a parsnip puree.  Absolutely delicious.

Dessert was fantastic – Banana Pudding with ‘Nilla Wafers.  So much so that I forgot to take a picture until there was barely a bite left in the jar.

I had NO idea airport food could be this good!

Homemade Pumpkin Greek Yogurt

Pumpkin Pie Greek Yogurt

Mix all ingredients together in bowl or recycled yogurt container.  For best results, let refrigerate 1-2 hours or overnight to allow flavors to meld.

Add toppings as desired.  Mine included: pomegranate seeds and these Cardamom Roasted Pumpkin Seeds.

Get through security and enjoy your yogurt-pie as a reward!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

***

As always, check out Peas and Crayons to see the tastiness everyone else ate today!

What is your favorite seasonal flavor?  Eggnog?  Hot Chocolate?  A pie of sorts?

What airport do you think has the best food?

“Spaghetti” and “Meat” Balls

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Last fall I tried a new type of spaghetti.

Source: steamykitchen.com

Spaghetti squash.  It blew my mind.  Who knew you could make a vegetable act like a pasta?!  The best part is that you can make it in the microwave in under 10 minutes.

If you haven’t tried it yet, you should probably do so immediately.  It’s that fantastic.  This squash-pasta takes on any flavor – have fun with it!  I’ve been known to eat it for breakfast…

The air has a nice fall crispness to it, which only makes me crave an Italian classic: spaghetti and meatballs.  (Side note: I didn’t have a single meatball in Italy!)  Post-cleanse and post-Forks Over Knives watching, I have decided to limit my intake of meat and other animal products.  So how was I to have meatballs?!

The spaghetti already had a twist… why not go experimental all the way?

Pre-Saucing

And so, Tofu-Lentil “Meat” Balls were born.  I’m not going to lie – these aren’t a perfect match for the real deal, but they are good and added some nice bulk to the dish.

I used plenty of red pepper flakes, fresh parsley, and garlic to make it feel more Italian.  The addition of liquid smoke (found at Whole Foods) was awesome.

As if they weren’t healthy enough, I baked my balls rather than fried them in oil.  That may have been more a function of my not believing they’d stay together in the pan.

As I alluded to before, the key to good spaghetti squash are the accompanying flavors.  Use your favorite sauce here to make the dish pop!  Don’t be afraid to start with a jar and add capers, roasted garlic, basil, red pepper flakes, cheese… or whatever your go-to Italian flavors are!

While we’re on the subject of balls…

Source: benjerry.com

Did you see that some grocery stores are refusing to carry Ben & Jerry’s new brilliant creation: Schweddy Balls???  I guess I get it… but come on… kids aren’t even going to “get” the joke.

Say what you will, but those fudgy rum balls are good – Schweddy Balls is B&Js most successful special edition ice cream to date.

spaghetti-squash-and-tofu-balls-300x225

“Spaghetti” and “Meat” Balls

  • 1 spaghetti squash
  • 1/2 block tofu
  • 2 cloves garlic, minced
  • 1 T shallot, minced
  • 2 T parsley, chopped
  • 1/4 tsp red pepper flakes
  • 1/8 tsp liquid smoke
  • 1/3 C lentils (pre-cooked)
  • S+P, to taste

Preheat oven to 350.

Cut the squash in half (can soften in microwave first).  Remove the seeds.  Place in a glass baking dish, cut side down, in about 1 in of water.  Microwave for 7-8 minutes, or until shell is tender when pierced with a fork.  (You can also do this in the oven at 350 for about 45 mins.  I thought the microwave worked fantastically.)  Remove the flesh with a fork and place in serving bowl.

Meanwhile, crumble tofu into food processor or Magic Bullet.  Add garlic, shallots, parsley, red pepper flakes, and smoke.  Blend until just combined – you don’t want to make a paste, just to be able to form a ball.  Add lentils and stir by hand to combine.

Form 1-2 T size balls and place on foil or parchment paper.  Place in oven and bake ~20 mins, until balls begin to brown.

Serve with spaghetti squash and your favorite sauce!

Makes 2 servings.

***

Voting is now open on Facebook for Delta’s Biscoff Bake-Off.  Pretty please vote for my Biscoff Cookie Dough Balls by clicking here and “liking” my entry.  You can vote 1x per day!!!

What is the best “cold weather” meal you’ve made healthier?

What do you think of the Schweddy Balls controversy?  Overkill or being responsible?

Twitter Delivers

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Yesterday I failed.

 

Twice.  Once I tried to get too creative with baked falafel.  Then I tried to get creative with blueberry muffins.

 

My falafel is in the garbage.  The muffins are edible, but I would never let anyone else eat them.  At least they photographed well decently ok in the right light.

#fail

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I did have a good run – fastest pace ever in a non-race run!  It had been a while since I’d run in my Newtons and I definitely giving them credit.  As advertised, I could feel them propel me forward.  (Previous review here.)

Newton Motion

 

Stats:

  • Distance – 4 miles
  • Time – 31:56
  • Average Pace –  7:56

_____________________________________________________________________________________

In lieu of a recipe (trust me – you don’t want either of the afore mentioned), I want to write about a consumer win.

 

Do you ever wonder if companies are listening to consumers?  Apparently Chipotle is!

 

Thanks to the power of social media, Twitter, and one pro-active consumer, Chipotle will be changing their menus to make consumers aware that their pinto beans are prepared with bacon.

 

Seth Porges, a non-pork eating customer, discovered the beans were made with pork product (bacon) and tweeted his displeasure.

Within 2 hours the CEO of f Chipotle, Steve Ells, called Porges to apologize and rectify the situation.

Source: The Consumerist

 

To read the full story, click here.

Pretty cool, right?

***

I’m constantly impressed with the company responses I receive via Twitter.

Have you ever received a company response via Twitter?

Is anyone unpleasantly surprised about the bacon in those beans?

 

Protein Lassi

By

Is everyone else getting all of this rain?!

 

I got all dressed to run this morning and realized it was POURING. #fail

It did eventually let up and I headed out… only to realize that my Achilles is not totally healed.  Oops. So I’m writing this with my trusty bag of frozen peas. 🙂

Stats:

  • Distance – 4.5 miles
  • Time – 38:01 mins
  • Pace – 8:45 mins

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Post-run I enjoyed a savory Protein Lassi that was an appropriate pre-cursor to dinner.

A lassi is simply a yogurt-based Indian drink.  They can be savory, salted, or sweet.

 

They have green smoothies in India too!

Lassi’s are the perfect compliment or end to an Indian meal since the yogurt (and fruit if using) calm your palate after all the spicy, strong flavors.

It seems that everyone has been making them lately!  My Protein Lassi isn’t as sweet as the commonly-seen mango, but I loved the savory flavors and the lightness of it (recipe at the end).

 

Why was my lassi a good pre-cursor to dinner?  I went to see Avenue Q (HILARIOUS!) last night, but prior to the play we hit up a local Indian restaurant called Planet Bombay (451 Moreland Avenue NE, Atlanta, GA 30307; 404-688-0005).

Funniest. Play. Ever.

 

If you haven’t seen this play (and aren’t easily offended), I highly recommend it!  Do not take your grandparents.

 

Back to the Planet Bombay…

 

My friend got the meat combo plate:

It cane with spring rolls, rice, naan, Chicken Saag, Chicken Tikka Massala, and some sort of beef dish (maybe Bhuna?).

The spring rolls and rice were boring, but the Saag and Tikka were really good!  The naan was on with right track with a bit of char, but it didn’t quite get to the point of awesome with the texture.

 

I chose a Tofu Tandoori:

The tofu itself was delicious.  It was done in a marinade of yogurt, lemon juice, and “special” tandoori sauce and was served on a sizzling hot plate with onions (side note: I love burnt onions… these made me happy).  The texture of the tofu was amazingly fluffy and the spice-level was just right for me.

It came with a side of rice, cucumber-yogurt dip, and roasted eggplant and zucchini in a tomato sauce.  They were just ok.

 

What was really, really good was the side of spinach rice (the green and white mound behind the tofu pictured above).  It was a Basmati rice cooked with a lot of spinach, onions, and butter. Delish.

 

At the end of the meal they brought out a bowl of fennel seeds that appeared to have Nerds sprinkled in it:

 

We couldn’t figure out what to do with it!  Does anyone know?!

_____________________________________________________________________________________

 

Savory Protein Lassi

  • 1/4 C Greek-style yogurt
  • 1 C ice water
  • 1 scoop vanilla protein powder
  • 1 C spinach
  • 1/2 tsp coriander
  • 1/4 tsp ginger
  • 1/4 tsp rosemary

 

Put it all in the blender and mix until smooth!

Note: I would have added cardamon too if I’d had it on-hand.

***

Avenue Q is my new favorite play.  Those Bad Idea Bears had me rolling with laughter!

Have you seen Avenue Q?  Did you love it?

Are you a fan in Indian food? (Clearly, I cannot get enough.)


Cottage Cheese and Egg Herb Bake

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Welcome New Readers!

I woke up yesterday to an awesome surprise – I made the Food Buzz Top 9 for the first time!!!  Not only that, but I was #2!

If that doesn’t make your Monday morning a happy one, I don’t know what will!

Thank you to anyone who buzzed my Rosemary Lemon Shortbread Cookies, and to those who left the nicest comments I have ever received.  You guys made my day. 🙂

Inspired by the Buzz, I ended up running 5 miles – 2 miles more than I promised myself I would.

Stats:

  • Distance – 5 miles
  • Time – 41:15
  • Pace – 8:23

Equally exciting is a guest post!  Cait @ Beyond Bananas is in San Fran (lucky girl!), and yesterday she allowed me the honor of writing a guest post for her.  Ever the awesome blogger, she even gave my post a fantabulous title: Sprinting to Laura’s Table.  (Love it!)

I contributed a Cottage Cheese and Egg Bake recipe that uses garlic scapes (scapes are really cool – click here for more).

Fascinated by my new-found breakfast treat, I decided grab my carton of eggs and experiment with other flavors.

In this version I used fresh tomatoes, spinach, and Herbs de Provence.  The sweet French herbs combined with the floral lavender and classic Italian flavors gave this dish a great “pop.”  It left me greedily scraping the sides of my ramekin.

For those who aren’t familiar, Herbs de Provence is a mixture of herbs commonly used in France.  You can purchase this mix in your grocer’s spice section or make your own from herbs you may already have.  There are a million different versions out there.  Most commonly they consist of: savory, thyme, rosemary, basil, marjoram, fennel seed, and lavender*.


*I just read on Wikipedia that lavender is only used in the bastardized Americanized version.

Speaking of dried herbs… did you know that you aren’t supposed to keep them more than 6 months?  It’s a shame since many are so costly.  I began buying them at the farmer’s market where they are cheaper and sold is (slightly) smaller quantities.  They don’t go make-you-sick bad, but they do lose their flavor.

Herbs aside, one of the best things about the recipe is it’s ability to conform to your morning routine.  Allow me to explain.

Practical Guide to Making Egg Bake During the Morning Rush:

  1. Stumble out of bed
  2. Start coffee
  3. Allow oven to preheat while showering
  4. Mix ingredients and pour in ramekin
  5. Put in oven to bake
  6. Apply make-up/blow dry hair (if you’re a guy, do whatever guys do in the morning)
  7. Remove from oven
  8. Allow to cool while getting dressed
  9. Eat
  10. Run out door without forgetting to turn off oven

 

Cottage Cheese and Egg Herb Bake

  • 1/4 C cottage cheese
  • 1 egg
  • 1 egg white
  • 1/2 tsp Herbs de Provence
  • 1/2 medium tomato, diced
  • 1/2 C spinach
  • 2-3 basil leaves, chiffonade
  • S+P, to taste

Preheat oven to 350 degrees.

Beat the eggs and cottage cheese together until well-combined and beginning to fluff.  Add remaining ingredients and beat again to combine.

Pour into a ramekin and bake for 35-40 mins.

Note: You may need to broil for 1-2 mins at the end to finish off the top.  Be sure to watch closely so it doesn’t get too browned.

***

I’m seriously still grinning from all of these comments.  Give me a day or so, but I will visit your blogs – love discovering new blogs/allowing my Reader to continue growing out of control! 🙂

Do you eat a hot breakfast on work days?

Are weekend breakfasts different/special treats in your house?

Blue Cheese-Stuffed Bean Burgers

By

In Atlanta we have weekly events called “Screen on the Green.”

 

They put up a giant screen in the city’s largest park and project classic films.  Everyone comes out early with their Frisbees, dinner, and bottles of wine.  It’s a lot of fun!

Last night’s movie was Imitation of Life.  My beverage of choice was a beer from one of my breweries – Hitachino.  I noticed on of their beers on a menu at The Porter and had to try it, as I’d never seen a Japanese white ale!  They make a fantastic ginger ale as well – unlike many gingers, it isn’t too sweet for my taste.

Last night I tried the Red Rice brew for the first time.  I really liked it!  It is a light, crisp red beer with a bread-y taste and a refreshing hint of strawberries.  YUM.

It was fun hanging out with my friend and celebrating (almost) making it through another work week.  Too bad we can’t do this every night!

________________________________________________________________________________

Wayyyy back in the day (translation: college), I used to eat burgers weekly.  I also ordered the bacon-blue cheese version.  With fries and a side of ranch.  It’s been a while since I’ve eaten that much red meat in one sitting.  I’ve nearly cut the stuff out of my diet completely.  Way before cutting out the red meat, I did stop the blue-cheese-bacon-bomb burgers.

Fast-forward to the healthier life and I’ve learned to love homemade bean burgers.  One of my favorite parts about a good burger has always been melty cheese and a salty-spicy bacon taste.  I’ve come to realize that my lifestyle change doesn’t mean I can’t still enjoy those flavors!

 

Top 3 Tips for Bean Burger Enjoyment:

  • Use high-quality blue cheese – the flavor is more pronounced, so you don’t need such a massive amount
  • Add paprika for a spicy-smoky taste that satisfies almost like bacon
  • Add other fun flavors to make the bean burger more “fun” – make them spicy, herb-y, Mediterranean-inspired, Italian… beans actually allow added flavors to shine more so than beef does.

My blue cheese of choice?  Montchevre Chevre in Blue.  It was suggested to me by Matt, who has never led me astray in the cheese department!  Roaring 40’s Blue would also be great, or a cheese from another family.  I’m thinking a sun-dried tomato herbed goat cheese…

 

As far as the fries and ranch… I think I grew out of that (ranch now sounds soooo unappealing to me).  I enjoyed my burger with my Butternut Rosemary Hummus and celery.  And a side of work.

Then, after a tricep/chest workout, I went back for Round 2 with a fried egg on top.  Gotta get that protein!

 

Tomorrow I’m going with a side of sweet potato chips to compliment my leftover burger.

_____________________________________________________________________________________

Blue Cheese-Stuffed Black Bean Burgers

  • 1 can black beans, rinsed
  • 1 tsp apple cider vinegar
  • 1/4 C walnuts
  • 1/4 C whole wheat flour
  • 2 garlic cloves
  • 1/3 C cilantro
  • 1/2 C red pepper, chopped
  • 1/4 C onion, chopped
  • 1/2 tsp paprika
  • S+P, to taste
  • 1 oz blue cheese

Preheat over to 400 degrees.  Line a baking sheet with parchment paper or foil.

Pulse black beans, vinegar, walnuts, flour, cilantro, and garlic together in food processor until beginning to stick together. Add red pepper, onion, paprika, salt, and pepper and lightly pulse until just mixed (can also mix by hand).

Form 4 patties, leaving ~1/3 of the mixture behind.  Place patties on prepared baking sheet.  Top the burgers with blue cheese, keeping the cheese closer-ish to their centers.  Add remaining bean mix to the top so that the cheese is covered and press lightly to mold together.

Bake 10-12 mins on one side.  Using a spatula, flip and bake an additional 5-6 mins.

Makes 4 burgers.

***

A few hours to go before fun, sunshine-filled weekend!!!

***Updated to urge you to check out Act Fast Chef and the Friday Edition love she gave me!***

Do you like bean burgers?  

Do you prefer to make your own or order out?


Indian-Spiced Roasted Chickpeas

By

Did you know that it is a British royal wedding tradition for chefs to name dishes after the bride?  And that the menu is always written in French?  I’d never know what I was eating!

Princess Diana’s dish was titled: suprême de volaille princesse de galle. Any guesses as to what that is?

A chicken breast stuffed with lamb mousse, wrapped in brioche, and garnished with asparagus tips and Madeira sauce.  Apparently there are no pictures on this dish in existence (that I could find), but it sounds fantastically decadent!

I wonder what Kate’s will be… something light, veggie-based?  Or something beefy?

___________________________________________________________________________________

Enough about Kate’s food!  My nourishment is far more important.  🙂

A creative “salad” is my favorite (aside from chocolate cake).  You can toss lettuce with virtually anything – veggies, grains, meats, eggs, legumes, cheeses, fruits…the list goes on.

Clarification: it may be a little weird tossed with ice cream… but it’s unlikely I would turn it down.

My salad of choice last night was a sweet-salty-spicy combo.

Roasted Chickpeas

  • Arugula
  • Cantaloupe
  • Roaring 40s blue cheese
  • Indian spiced chickpeas

I tossed it all with a little olive oil, lemon, and pepper.  It didn’t need much.

Indian spices pair really well with fruit.  The salty-spiciness complements the fruit’s sweetness.  Like when you sprinkle watermelon with salt.

These roasted chickpeas can be eaten alone (and may want to be alone to lick your fingers), but they are versatile.  Add crunch and unexpected flavor to salads, Greek yogurt, sautes… eat them instead of chips with your lunchtime wrap!

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Indian-Spiced Roasted Chickpeas

  • 1 C chickpeas, rinsed
  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1 1/2 tsp garam masala
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • S+P, to taste

Preheat oven to 425 degrees.

Combine all ingredients in a medium bowl.  Toss well to combine.  Spread evenly on a foil-lined baking sheet.

Roast for 25-30 mins, tossing half way through.  The chickpeas are done once they begin turning dark brown.

Remove from oven and serve immediately, or allow to cool completely and store in airtight container.

***

What dish would the chef at your royal wedding name for you? Mine would involve arugula, a fruit (maybe blackberries?), nuts, and some kind of spicy meat substance.  And chocolate. 😉

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