Recipes

The Ugly Chickpeas

12/15/2013

I found this recipe for Garlic Parmesan Chickpeas that I thought would be the perfect protein snack while I travel for work. I decided to dig through my cupboards and find a can to try out the recipe. Although I had to cut the recipe in half because it called for 2 cans it shouldn't have gone as terribly wrong as it did. I'm going to post the recipe and show my progress for those that are tempted to try this out on their own.

Makes: 2 1/2 cups

INGREDIENTS:

2 15 1/2-oz BPA-free cans chickpeas (aka garbanzo beans), drained and rinsed
1 tbsp olive oil
1 tsp minced garlic
1/2 tsp sea salt
Fresh ground black pepper, to taste
1/2 cup grated Parmesan cheese

INSTRUCTIONS:

Spread chickpeas on several layers of paper towel and let dry for 30 minutes.
Preheat oven to 400°F. In a medium bowl, combine oil, garlic, salt and pepper. Add cheese and stir until crumbly and oil is absorbed. Add chickpeas and toss to coat.
Spread on a baking sheet and bake for 45 to 50 minutes, until golden and crispy.

So I did everything that the recipe called for except that I cut the recipe in half since I only had one can of chickpeas. Although the recipe calls for the chickpeas to go in the over for 45 to 50 minutes I decided to pull them out around 35 minutes when I could smell them BURNING! My oven tray was in the middle like always and I used my oven yesterday to make my quiche, so I know it wasn't my oven.

I decided to try the few that weren't burnt and the flavor was pretty good, but nothing to write home about. I wouldn't be opposed to trying this recipe again, but I will now know that I should check on them after about 20 minutes. If you are daring enough to try this same recipe I would be extremely delighted to hear how yours turned out.

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Cheesy Garlic Kale Chips

12/10/2013

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These things are ridiculously addicting! I swear they taste cheesy and crunchy for the times you have a chip craving.

They don't take very long to make and even less time to eat.

Here is the list of ingredients that you'll need.
1 bundle of Kale
2 Tbsp Extra Virgin Olive Oil
1 Minced Garlic Clove
1/4 cup Nutritional Yeast
Salt to taste

Preheat oven to 300 degrees and get a cookie sheet out. After washing your Kale make sure to pat it dry with a paper towel. Make sure to pull the leafy part off of the stem and then tare or cut the pieces in bite size pieces. If you leave the stems on them you'll notice that they get soggy instead of crunchy. Spread the Kale pieces all over the cookie tray as evenly as possible. I find it easiest to put the EVOO into my clean hands and then pick up the kale in bunches, making sure to cover the Kale as best as possible. Next I sprinkle the Nutritional Yeast over the Kale until they are coated well. Next I sprinkle the minced garlic over the Kale pieces and add a little salt.

Put the tray in the over for 5 minutes and pull them out to turn them a bit. If they are already turning crispy then make sure to keep an eye on them for the next 5 minutes or so. It only takes a minute too long for the chips to burn. Kale chips usually don't take more then 15 minutes total and depending on your oven it could take only 10 minutes.

This recipe will normally make about 4-5 cups of delicious cheesy garlic kale chips!

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Vegetable Crustless Quiche

12/10/2013

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To make this quiche you're going to need the following ingredients.
5 eggs
1 cup milk or almond milk
1/2 cup feta cheese
1/2 cup broccoli
1/4 cup of cheddar cheese
1 cup slice mushrooms
1/2 cup grape tomatoes
1/2 cup chopped onions
1 cup sliced zucchini
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Nutritional Yeast or Panko
Pinch of salt and pepper

First preheat your oven to 350 degrees. You'll need to grease your pie dish with your preferred method. Then I use the nutritional yeast or panko crumbs to dust the pie plate.
(I absolutely LOVE nutritional yeast because of the health benefits and the amazing cheesy flavor. At some point I will make a blog on nutritional yeast alone so you can hear about all the benefits, but for now lets finish this yummy dish.)

Next you want to chop up your onions and your mushrooms. When you're chopping vegetables for this dish keep in mind that you want the pieces small so they don't make it impossible to cut slices from the quiche. Add your mushrooms, onions, salt and pepper to a hot pan with the remainder of the EVOO. Saute them until they are golden brown. Put the mushroom and onion mixture into a bowl so it can cool down. Now take the broccoli and zucchini and add them to the already hot pan. Let these vegetables gather up some of the mushroom and onion flavor while breaking through that crisp veggie surface. You only want to heat them up for about 5 minutes. Just long enough to brown them up a little. Take them off of the heat and add to the mushroom mixture.

Now in a mixing bowl you want to add your 5 eggs and milk and beat them until mixture is smooth. Now add your feta crumbles/pieces and the mushroom mixture to the eggs and mix together. Add your mixture to the pie plate using the whisk to spread out the pieces of vegetables throughout.

Next you want to sprinkle the tomatoes and the cheddar cheese on top of the quiche before putting it into the oven. Once this is done you can set the timer for 35 minutes and carefully place your quiche in the oven. When your timer is up the easiest way to see if your quiche is set is to jiggle the pie plate and see if the middle shakes. If it does add 5 more minutes to the timer and check it again. When your quiche looks solid pull the quiche out and wait 15 minutes to serve. It may sink a little and this is perfectly normal.

This can typically last me 4 days in the fridge without it going bad. I'm pretty quick to throw food away so it may last longer for you, but I get nervous with left overs.

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The Ugly Chickpeas

Cheesy Garlic Kale Chips

Vegetable Crustless Quiche

Jenni Reilly

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