Tuesday, April 5, 2011
I've added this recipe to "Full Plate Thursdays" on Miz Helen's Country Cottage Blog!
One of my favorite beans are Garbanzo beans, also known as Chick Peas. There's so much you can do with them. I'm allergic to almost all fish and seafood, so tuna salad is a no-no for me unless I want to end up in the ER with loads of benedryl and epinephrine coursing through my veins (not fun!) But when you mash up chick peas with mayo, relish, and your usual tuna salad seasonings, it's amazingly close! Even fish eaters have tried it and agreed with me.
I also like to mash them up and use them as a base for veggie burgers...YUM!
Anyway, here is an absolutely DELICIOUS recipe that's perfect for the lighter meals that go so well with Springtime!
Espinacas con Garbanzos (Spinach with Garbanzo Beans)
* 1 tablespoon extra-virgin olive oil
* 4 cloves garlic, minced
* 1/2 onion, diced
* 1 (10 ounce) box frozen chopped spinach, thawed and drained well
* 1 (12 ounce) can garbanzo beans, drained
* 1/2 teaspoon cumin
* 1/2 teaspoon salt
1. Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.
Posted by Team Chastain at 2:34 PM
Wednesday, March 30, 2011
* 2 teaspoons white-wine vinegar
* 2 teaspoons Dijon mustard
* 1/2 teaspoon salt, or to taste
* 1 1/2 teaspoons sugar
* 1 tablespoon mild olive oil
* 1 large seedless cucumber (usually plastic-wrapped; 1 lb), peeled
(you can use 2 regular cucumbers, peeled and seeded)
* 2 tablespoons chopped fresh dill
whisk together vinegar, mustard, salt, and sugar in a bowl, then add oil in a slow stream, whisking.
halve cucumber lengthwise and remove seeds with a small spoon, then cut halves crosswise into 1/8-inch-thick slices.
add cucumber and dill to vinaigrette, tossing to coat.
Posted by Team Chastain at 6:43 PM
Wednesday, March 9, 2011
This recipe comes from
A Perfect Dose of Life -- Kristina is one of those people you just like from the word 'go' -- plus, how can you pass up checking out a recipe called "Pretzel Crusted Chicken with Spicy Mustard Sauce" -- seriously, my husband began salivating at the mere mention of it! LOL BUT, there's one condition...if you make this recipe, you have to promise to include the chopped pickles and onions, Kristina said it really makes the dish! :)
Posted by Team Chastain at 3:28 PM
Wednesday, March 2, 2011
I keep looking for an excuse to make these -- but my hips keep telling me NO! :)
Pretzel & Potato Chip Shortbread Cookie with Salted Caramel Chocolate Ganache
Prep Time: 45 Minutes
Total Time: Under 1 Hour
Skill Level: Moderate
From: Chef Dale Talde
Top Chef, Season 8, Episode 10, Quickfire Challenge, Winner
* 2 bags potato chips
* 2 bags pretzels
* 3 ounces flour
* 2 pounds butter, melted
* 10 ounces sugar
* 1 pound chocolate, chopped
* 10 ounces sugar
* 2 quarts cream
1. In a food processor, crush potato chips and pretzels.
2. In a mixing bowl, add chips and pretzels with flour, butter, and sugar.
3. In a sheet tray, add the mixture and bake in 350 degree oven for 10 minutes.
1. Add sugar to pot and caramelize. Add cream and bring to a boil.
2. Whisk in chocolate.
1. Cool potato chip and pretzel mixture than brush with ganache. Cut out with ring mold
Posted by Team Chastain at 7:01 PM
Monday, February 28, 2011
St. Patty's Day No-Bake Truffles
1 pkg. Double Stuf Oreos – any flavor you like best – (1 lb. , 1 oz. pkg.)
• use 22 cookies with cream centers included
• use 10 cookies with cream centers discarded
1 pkg. (8 oz.) cream cheese, room temperature
White chocolate bark or candy coating
Green sprinkles and/or green sugar, etc...
1. Finely crush the cookies in a food processor or a ziploc bag with a rolling pin.
2. Stir in softened cream cheese. Use the back of a large spoon to help mash the two together completely.
3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet.
4. Place covered in freezer or refrigerator for a few minutes to help retain shape when dipping in melted chocolate.
5. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra, sprinkle with green sprinkles or sugar, and set aside on wax paper covered cookie sheet to dry.
6. Refrigerate and enjoy!
Posted by Team Chastain at 9:36 PM
Tuesday, February 22, 2011
Don't know if you've noticed but the price for a decent granola is ridiculous, especially considering how cheaply it can be made at home. Even better is that when you make it yourself you know exactly what's in it. Nothing artificial and no preservatives...Yay!
Here's my recipe, but this is incredibly versatile, so tweak it all you want until you find your perfect granola!
2 heaping cups whole rolled oats (don't use quick cooking or instant)
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup extra virgin coconut oil, melted
1/4 cup honey (best to use local honey, but any will do)
1/8 cup pure maple syrup or molasses
1/8 cup firmly packed brown sugar (you can add more if you like a very sweet granola)
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/3 cup sliced almonds, or chopped walnuts, or pecans, etc... (optional)
1/3 cup dried fruit of your choice (optional)
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper (you can used waxed paper, too.)
In a large bowl, toss the oats with the cinnamon and salt.
In a smaller bowl, combine oil, honey, maple syrup, brown sugar, and extracts.
Whisk until completely combined.
Pour the honey mixture over the oats and use your clean hands to combine them. You'll need to gather up the mixture a few times, making a fist each time to make sure all the oats are coated and you've got a little bit of clumping going on.
Spread it out evenly, leaving a few clumps here and there, onto the baking sheet.
Bake for 10 minutes, then remove from oven and using a metal spatula, lift and flip all of the granola.
Now sprinkle the nuts over the top and return to oven, and bake another 10 minutes.
Remove from oven and let cool completely. Then remove from pan and into an airtight container. After it's cooled, you can toss with dried fruit such as raisins or cranberries, etc... if you want.
This will keep about a week in the airtight container, but it always gets eaten before that in my house.
Posted by Team Chastain at 6:37 PM
Monday, February 14, 2011
I love almonds! I love them raw most of all. I actually carry a small pouch of raw almonds in my purse all the time so I have a healthy and delish snack if I'm out and about and get the hungries. This way, I'm not tempted to grab something less than healthy for my picky body. I do best, health-wise, on a low intake of carbohydrates.
But what's a girl to do when she's wanting cookies? Everyone loves cookies, right? Every now and then we all probably crave a handful of cookies and a tall glass of (almond) milk.
So, here's one of my 'go-to' recipes that I whip up when it's cookie time.
Lower Carb Almond Cookies
• 2 cups almond flour
• Your choice of sweetened equal to 1 cup sugar (I use a blend of Truvia and EZ Sweetz)
• 1/2 cup softened butter
• 1 egg
• 2 tablespoons extra virgin coconut oil, melted
• 1/2 teaspoon salt ***omit if using salted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
Preheat oven to 300°F
Using an electric mixer blend softened butter and sugar substitute until creamy, add in melted coconut oil and blend, then add in egg and blend. Add remaining ingredients and mix together with a wooden spoon.
Form dough into walnut sized balls and place onto an ungreased cookie sheet.
Bake for 5 minutes, and then press down lightly with the back of a tablespoon, then continue to bake another 18 minutes.
Let cool on cookie sheet for 5 minutes before removing.
* Depending on cookie size, this makes between 12 - 18 cookies, and will have approximately 1 - 3 net carbs each.
Posted by Team Chastain at 8:59 AM